Posts Tagged ‘cooking mom’

The Neelys Famous Beef and Pork Chili

Ay yi yi. From happiness to chili. Welcome to crazy town. MOM!? I made it bigger for you! :) Maybe?

The Neelys. If you watch them too often you just might get a cavity because those two are so darn sweet. Sometimes too sweet, but hey, maybe I’m just jealous. TV show aside, this chili is great. The ingredient list can be kind of a turn-off (alright grammar buffs, is that hyphenated?), but don’t let it scare you. There’s nothing too crazy on there! Except for Smoked Paprika. I’ve run into several recipes that call for this and I finally ended up buying some only to discover that the smell kind of makes me want to vomit. Giada’s basil/curry mayo called for it and I was hesitant to follow directions, but I decided to go for the gusto! Um, I definitely noticed it in there :( I cut back on it in the chili recipe. Neelys Chili.


  • 6 slices thick-cut applewood smoked bacon, cut into 1/2-inch pieces Note: I use four of whatever kind of bacon I have.
  • 4 cloves garlic, finely chopped
  • 2 medium onions, finely chopped Note: I only usually use half an onion for everything. Just cuz.
  • 1 red bell pepper, chopped Note: Omitted.
  • 1 yellow bell pepper, chopped
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon chipotle chili powder
  • 2 teaspoons dried oregano
  • 1 tablespoon smoked paprika Note: I’ve made this several times and only once with this; no noticeable difference.
  • Salt and freshly ground black pepper
  • 1 pound 85 percent lean ground beef Note: 93/7.
  • 1 pound ground pork Note: Whatever’s cheapest in the way of ground sausage.
  • 1 cup beer (recommended: Budweiser) Note: Substituted 8oz beef stock from bouillon.
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (24-ounce) can crushed tomatoes
  • 1 (24-ounce) can diced tomatoes, with juice Note: I used one regular sized can–C isn’t a fan of tomatoes.
  • Lime wedges, for garnish
  • Sour cream, for garnish
  • Shredded Cheddar, for garnish
  • Sliced scallions, for garnish

And there you have it! It’s such a crazy long list that I wasn’t even going to make it, but like I said, once you read it it’s not too bad. Chop your bacon before cooking it! Haha, I just realized that’s what the recipe said to do and have been having a hard time cooking my bacon in my normal, non Dutch pot. Remember that time I said I needed to start reading the directions more thoroughly? I like this recipe because it has the potential to go either way in health land. You could substitute the pork sausage for some turkey sausage, same with the bacon. You could also throw in all kinds of vegetables along with the peppers (which my family never eats but never notices in here. score, mommy!). That’s the only reason I cut the second pepper: I thought they might catch on and stop eating. The beans are healthy-ish… :) I’ve never used the beer in it because there’s just something about serving my three year-old alcohol that just doesn’t sit well with me. I know I know, the alcohol cooks out. If you have an hour and a half, by all means, let it ride, but I have made this in just the amount it took for all the beef and pork to brown. It’s a good, filling meal with lots of potential to be healthier than it looks as is :)

Hearty and potentially healthy :)

Would I make this for someone else: No. Not because it’s bad or anything, but it’s not exactly…refined. I would do meatloaf before I would make this. But for a cold night at home with the family, absolutely.

Paula Deen’s Bacon Cheeseburger Meatloaf

    Helllooo D&Deeders! (D&D readers?) hah :o) The day has finally arrived–I made something that did not come from Giada. In fact, this recipe is as pretty un-Giada as you can get. I love this recipe. It’s easy, cheap, filling and leftovers are super. The full recipe can be found here. I mean, I could re-write the whole thing out for you, but this isn’t that kind of blog :)


  • 1 pound ground chuck Note: I use 80/20 for meatloaf, but I’m going to switch it up to a leaner % next time I make this.
  • 10 slices bacon, cooked and crumbled Note: I’ve used this and omitted this; good either way, but bacon always adds a little something.
  • 1 (8-ounce) package sharp Cheddar, grated Note: Fat free shredded cheddar.
  • 2 large eggs, lightly beaten
  • 1/4 cup bread crumbs, toasted Note: I just used store bought plain and Italian, whatever you’ve got.
  • 1/4 cup mayonnaise Note: I used fat free.
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup ketchup
  • 2 tablespoons prepared mustard
  • 1 (3-ounce) can French fried onions Note: I have not used these in this recipe before.
  • Optional: Finely chopped celery

    Paula says to put the meat in the bowl and mix in the next eight ingredients (down to the ketchup, not including it). However, I’ve heard (from Giada haha!) that you should mix the ingredients without the meat first and then fold it in to avoid over-mixing the beef. She was making turkey meatballs and apparently it makes them hard. In general, over-mixing anything (cookies, bread, etc) can make it dense and is just bad news. This is a great recipe for kids to help with because they love getting their hands into things (at least my kid does), especially gross stuff (at least mine :)). So put the stuff in there and let them get dirty! I also made some bongos for A :)

Anything can be fun :)

    As previously noted, I used fat free mayonnaise and cheese. You get used to the taste, really. Most things you can’t even tell the difference. I do all the grocery shopping so it isn’t a problem getting it in the house. I think A has only had like five real cheese grilled cheese sandwiches (unless you count at restaurants) in her whole life! If you buy it they will eat it…or starve ;) I cook the bacon extra crispy so that it crumbles nicely, but if you’re trying to eat a little healthier by all means leave it out! I just didn’t happen to have any this time. Bacon always adds that little something extra to a dish but it’s not a deal breaker in this case. I hope to try some bacon and chocolate recipes soon so we’ll see how that goes! :)
    When I first made meatloaf I always used 93/7 ground beef and I couldn’t figure out why my meatloaf was so dry! So I switched to a fatter, greasier, unhealthier cut (is the percentage of ground beef a cut?) of meat and that definitely did the trick. I also have always had issues with the actual cooking of meatloaf. I bake it as directed but it’s always still a little pink the middle, which freaks everybody out. This time, after the prescribed hour, I turned the temperature down to 325° and let it sit for about 10 more minutes; turned out great. I also used to make it with bread on the bottom to absorb the grease, but I think C got a piece of grease-soaked bread and now refuses to eat it made that way lol. I invested the $9 and bought a meatloaf pan with drainage holes in the bottom that fits into a regular loaf pan (it came with it, a twofer!). Problem solved! Delicious.

Husband rating: 7. C actually said it was too soggy. Oi, that boy! Next time I will try a leaner percentage of ground beef. I also prefer to call it “moist,” not soggy :)
Would I make this for someone else?: Yes. This is a great recipe to make the night or two before (like lasagna) and send to the person cold for them to bake for themselves, fresh.

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