More Than A Side Dish

This Sonic copycat recipe of their extreme tots is more than just a side dish! This is really a complete meal.

Actually, this is a great meal to have in your arsenal for when you are pressed for time–such as the holidays. OK I know that’s several months away at this point, but I know how busy that time can be. However, throughout the year we all have days were there just doesn’t seem to be enough hours in that day or days where you simply don’t want to fuss. This recipe will certainly help during those times.

Shades Of Poutine

This recipe reminds me very much of poutine. Mainly because it’s dressed-up fried potatoes. This has a little Mexican twist to it though, so it doesn’t actually taste like poutine.

However, the main reason I love this recipe, besides it being fast, is that it’s super easy! Basically, it uses what you probably have on hand in the pantry and freezer. Most folks have a can of beanless chili on the shelf, especially if you make dips and such. And most of us have frozen potatoes in the freezer. OK this one uses tater tots, but in a pinch frozen french fries will do, but the tater tots–or frozen potato pancakes (same thing, different shape) will taste much better.

Fresh Is Better

I’ve seen a couple of copycat recipes for this and every one of them used canned jalapeños. I used fresh mainly because I had one jalapeño left over, but to me fresh always tastes better. I also mixed white and red onion because I like a lot of color in my food.

The curious thing is that I forgot to top it with shredded cheddar. You know what? It tasted good without it so you can skip the cheese if you don’t have any.

The Recipe

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Sonic Extreme Tots

Restaurant Copycat

Prep Time5 minutes mins

Cook Time20 minutes mins

Course: Main, Main Course, Snack

Cuisine: Mexican

Keyword: chili, Sonic, tater tots

Servings: 2

Calories: 879kcal

Author: Judith Hannemann

Ingredients

• 12 ounces Tater Tots
• 15 ounce chili No Beans
• 4 ounces shredded Cheddar cheese
• 1 tbs chopped white onions
• 1 whole jalapeno, small sliced
• 1 to 2 tbs Ranch salad dressing

US Customary - Metric

Instructions

• Prepare the tater tots according to package directions. While the tater tots are heating up be sure to heat the chili in a small pan on the stove over low heat. When the tater tots are done place them in a small serving dish. Add chili, cheese, chopped white onions, pickled jalapeno slices, and drizzle with Ranch salad dressing.

Nutrition

Serving: 1portion | Calories: 879kcal | Carbohydrates: 71g | Protein: 30g | Fat: 56g | Saturated Fat: 21g | Cholesterol: 103mg | Sodium: 2438mg | Potassium: 1282mg | Fiber: 13g | Sugar: 4g | Vitamin A: 1285IU | Vitamin C: 17.2mg | Calcium: 538mg | Iron: 8.7mg

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Game Day Food

Can you think of anything more traditional for game-day eating than chili? I can’t!!!

Put a big pot of this on the table for family and friends to help themselves and you’re pretty much set. Even though this is not cooked in a slow cooker, it can be put in there on the “warm” setting so it stays nice and hot. In fact, with a few minor changes, you certainly can cook this in your slow cooker. Just brown the meat first–you can do the veggies at the same time too. Then just add all the ingredients to the crock pot and cook on high for 4-5 hours.

Credible Copycat Of The Original

Wendy’s chili is one of the restaurant’s most popular dishes. I admit upfront, I’m not a big fan of chili, but I do like theirs. To my tastes, this holds up pretty well with the original version.

I did make some minor changes that are not the usual things for chili. Of course I used dark red kidney beans–and yes I know the debates about this dish and that the real deal doesn’t contain beans so we won’t get into that discussion here. However, Wendy’s does use beans and I did here as well. I also like white kidney beans so I threw some of them in and I’m very passionate about garbanzos so they make an appearance here as well.

But if you don’t care to use anything other than the traditional red kidney beans, just substitute the white kidney beans and the garbanzos with more red kidney beans. Easy peasy.

The Seasonings

I used my own homemade chili seasoning in this because I think it tastes better than anything I can buy. If you make your own too, use your own. Keep in mind that this recipe makes a lot of chili, so adjust your seasoning accordingly. For instance if you make your chili seasoning in bulk, you’d use twice the amount that you’d use if you are making an amount to serve 4-6. As always, let your own tastes be your guide. Start with the minimum amount and add more if you need it.

If you don’t bother making your own chili seasoning, two envelopes of the store-bought kind can be substituted.

Watch The Video

The Recipe

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Copycat Wendy's Chili

Make a big pot of this copycat Wendy's chili for you Super Bowl party and watch it disappear!

Prep Time25 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 25 minutes mins

Course: Main

Cuisine: Mexican

Keyword: chili, copycat recipe, Wendy's chili

Servings: 10 -12

Calories: 371kcal

Author: Judith Hannemann

Ingredients

• 2 tbs olive oil
• 2 lbs lean ground beef
• 1 medium onion chopped
• 2 stalks celery chopped
• 1 cup green bell pepper chopped (you could use poblanos too if you want a bit of heat)
• 42 oz stewed tomatoes (3 cans, 14 oz each)
• 10 oz diced tomatoes 1 can with green chiles (like Rotel)
• 15 oz tomato sauce (1 can)
• 1 cup water
• Double recipe of chili seasoning or 2 packages, 1.25 oz ea.
• 28 oz canned dark red kidney beans, drained (2 cans - 14 oz each)
• 14 oz canned white kidney beans drained
• 14 oz canned garbanzo beans (chick peas), drained
• Salt and pepper to taste
• 1 tbs white vinegar

US Customary - Metric

Instructions

• Heat olive oil in a large pot over medium-high heat. Press ground beef into the hot oil to form one large patty; let the bottom brown, 8 to 10 minutes. Stir and break the ground beef into crumbles and cook until no longer pink, about 5 more minutes.
• Stir celery, onion, and green bell pepper into ground beef and cook until onion is translucent, about 5 minutes; pour in stewed tomatoes, diced tomatoes with green chiles, tomato sauce, and water. Break apart large chunks of stewed tomatoes. Stir in chili seasoning.
• Mix the beans into chili, season with salt and black pepper, and bring to a boil. Reduce heat to low and simmer for 1 hour. Mix vinegar into chili.

Nutrition

Serving: 1g | Calories: 371kcal | Carbohydrates: 42g | Protein: 32g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 56mg | Sodium: 770mg | Potassium: 1297mg | Fiber: 12g | Sugar: 8g | Vitamin A: 520IU | Vitamin C: 29.4mg | Calcium: 118mg | Iron: 7.8mg

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Warm Spicy And Easy

This Malay rice is not only quick and easy, it’s great tasting too.

This is a complete meal too because it’s chock full of veggies. The chicken is essentially a condiment in this dish, as it is in many Asian meals.

The chicken cooks quickly and uses the drop-of-honey trick so it browns and doesn’t overcook.

This Malay rice is also a great meal for the budget conscious since it will feed quite a few people using only a small amount of pricier ingredients.

I can’t vouch for the authenticity of this because I understand that Malaysians use special spices. The recipe is adapted from Mary Berry’s one and those are the spices she used. I figure it must be pretty close because Ms. Berry’s husband lived in Malaysia and ate this regularly and gave it a thumbs-up!

Leftover Rice Is Best

When making any fried rice, cold rice is necessary to achieve separation and crispiness.

Because of this, leftover rice is perfect for this recipe. I usually have this on hand if I’ve ordered Chinese take-out earlier in the week. Since I hate throwing it out–and often forget about it so I end up doing just that–I used that here.

If you don’t have anything left over, then you can cook the rice a day before you plan to make this recipe.  Just put it in a covered container and store it in the fridge.

As for the peas, Mary Berry cooked them with the rice. I felt this would overcook them somewhat when you cook the dish so I just ran them under hot water to wash off the frost then let them drain.

Curry Powder?

I knew I would like this Malay rice when I saw the spices.

One thing I found out years ago–by mistake I might add–was that curry powder is an excellent seasoning for chicken regardless of what you are doing with it. I used it in the seasoned flour I dredged plain old chicken cutlets in. Tasted fantastic so I knew it’d be perfect in this.

The Recipe

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Malay Fried Rice

This Malay fried rice is not only quick and easy to make, but it is also delicious! It's a complete meal too because it’s chock full of veggies. The chicken is essentially a condiment in this dish, as it is in many Asian meals.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Main

Cuisine: Asian

Keyword: Asian chicken recipe, fried rice

Servings: 4

Calories: 329kcal

Author: Judith Hannemann

Ingredients

• 2 chicken breasts cut into strips
• 2 tbs vegetable oil
• 1 tbs honey
• Salt and pepper to season chicken
• 1 large onion chopped
• 1 cup red bell pepper chopped
• 3 cloves garlic finely minced or put through a press
• 8 oz button mushrooms sliced
• 1/2 tsp mild chili powder
• 1 tbs curry powder
• 1 cup cooked rice chilled
• 2/3 cup frozen peas
• 4 tbsp soy sauce

Instructions

• Rinse peas under hot water to remove frost; drain.
• Heat oil in a large, deep skillet over high heat.Season the chicken with salt and pepper. Add chicken to the pan and drizzle with the honey. Stir chicken constantly until it starts to get golden. Remove from pan and keep warm.
• Add a large chopped onion into the pan, chop red pepper and crush three cloves of garlic. Fry all these ingredients for 5 minutes in the same skillet as the chicken and then add the chopped button mushrooms.
• Add the chili & curry powder and stir well.
• Stir in cooked rice and peas. Then add 4 tbsp of soy sauce and fry on a high heat. Stir in your chicken and heat through.

Nutrition

Calories: 329kcal | Carbohydrates: 28g | Protein: 31g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 72mg | Sodium: 1151mg | Potassium: 861mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1500IU | Vitamin C: 62.5mg | Calcium: 40mg | Iron: 2.3mg

*Adapted from Mary Berry

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You’ll never buy another packet of chili seasoning once you taste this!

Make Your Own Chili Seasoning

Buying those envelopes at about one dollar a shot adds up quickly. Especially if your family loves chili and you make it often.

The herbs and spices in this chili seasoning are probably ones you already have on your shelf. If you don’t, you’re probably only missing one or two and buying the ones you’re missing will pay off in the long run.

Another benefit is you know exactly what’s going into this. The herbs and spices are pure and generally contain no additives, but to be sure, you can always buy organic.

Thick Or Thin

This recipe contains flour–which will thicken your chili.

The original called for 1/4 cup, which I thought was way too much. For most chili recipes, this would produce a very thick mixture. I reduced the amount to 2 tablespoons which would give the chili body but doesn’t make it overly thick.

If you want your chili more soupy, then omit the flour entirely.

Mild Or Hot

My basic recipe is mild-medium for spiciness.

If you like a 5-alarm chili, then increase the red pepper flakes to suit your taste.

On the other hand, if you like a super-mild chili, then reduce my amount of red pepper flakes by half–or leave them out entirely.

The Recipe

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Awesome Chili Seasoning Mix

You’ll never buy another packet of chili seasoning once you taste this!

Prep Time5 minutes mins

Total Time5 minutes mins

Course: condiments

Cuisine: Mexican

Keyword: chili, chili seasoning mix, homemade seasoning mixes

Servings: 1

Calories: 154kcal

Author: Judith Hannemann

Ingredients

• 4 tsp chili powder
• 1 tsp crushed red pepper
• 1 tbsp dried minced onion
• 2 tbsp flour
• 1 tbsp dried minced garlic
• 2 tsp white sugar
• 1 tsp salt
• 2 tsp ground cumin
• 2 tsp dried parsley
• 1 tsp dried basil
• 1/4 tsp black pepper

Instructions

• Mix all ingredients together.
• Store in an air-tight container.
• One recipe of mix will season a chili made with 1 lb ground beef and a 15 oz can of tomatoes.

Nutrition

Serving: 1serving | Calories: 154kcal | Carbohydrates: 31g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 2548mg | Potassium: 321mg | Fiber: 7g | Sugar: 10g | Vitamin A: 3964IU | Vitamin C: 1mg | Calcium: 133mg | Iron: 7mg

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Not Your Usual Chili

This Cincinnati chili is about as different from the regular variety as you can get.

I admit to not being a lover of regular chili. However, this chili has fascinated me ever since I saw it on an old Anthony Bourdain show years ago.

Since I didn’t get around to making it back then, I had forgotten about it until I saw a recipe in the food section of the New York Times.

Authentic? Maybe

Since I’m not from Cincinnati and never visited that city, I’m not sure if this is genuinely authentic.

I adapted the recipe from the NYT food section and from what I could garner from the comments, this recipe was pretty much authentic. The only thing that people who were Cincinnati natives called out was the type of bean that was used.

The recipe called for kidney beans, but the “buckeye state” folks said the real deal is small red beans. I looked for them but couldn’t find them in my store. I didn’t want to use kidney beans, so I just left them out.

The other minor topics of debate in the comments were about the cheese and the onions. About the cheese, the recipe called for shredded sharp cheddar. The Ohioans said that it’s usually mild or medium cheddar used. They thought sharp cheese would be a too dominant flavor. As for the onions, this recipe uses sauteed onions cooked into the chili and diced raw white onion for a topping. Again, some natives said that onion isn’t cooked in the chili and the only onion is the raw in the topping.

Additional feedback from Ohioans is most welcome especially how you make this chili.

Almost Exotic

Even though this meal is actually mid-western in origin, it has very exotic flavors

To me it tastes like something that comes from Morocco. The cinnamon, allspice and cloves are what makes me think of that.

In fact, this spice blend becomes something more than it’s components. For instance I really don’t like the taste of cumin on it’s own, but it blends so well with the other spices that it doesn’t stand out in the taste.

All I can say is even though I don’t like regular chili at all, I really liked this and found it had great flavor!

The Recipe

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Cincinnati Chili

If you’re looking for a change of chili pace, look no further than this Cincinnati chili!

Prep Time25 minutes mins

Cook Time1 hour hr 30 minutes mins

Total Time1 hour hr 55 minutes mins

Course: beef, Comfort Foods, Everyday Meals

Cuisine: American

Keyword: chili, Cincinnati Chli

Servings: 8

Calories: 707kcal

Author: Judith Hannemann

Ingredients

• 4 cups beef broth
• 2 lbs ground beef
• 1 tbsp olive oil
• 3/4 cup finely chopped onions
• 1 tbsp finely minced garlic
• ¼ cup chili powder or more to taste
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• ¼ tsp ground allspice
• ¼ tsp ground cloves
• 1 bay leaf
• ½ tsp hot red pepper or more to taste
• 2 cups fresh or canned tomato sauce
• 2 tbsp apple cider or white vinegar
• 1 oz 1 square unsweetened chocolate
• Salt to taste
• 16 oz spaghetti cooked
• 8 ounces sharp cheddar finely grated
• 1 small white onion finely diced

Instructions

• Put the broth in a pot or Dutch oven and add the beef a little at a time until it separates into small pieces. Bring to the boil. Cover and let simmer 30 minutes.
• Heat the oil in a saucepan and add the onions. Cook, stirring often, until the onions are wilted and start to brown. Add the garlic, chili powder, cumin, cinnamon, allspice, cloves, hot red pepper, bay leaf and tomato sauce and bring to the boil.
• Pour in the tomato mixture to the meat mixture. Add the apple cider or white vinegar and chocolate. Bring to a boil and cover. Simmer one hour. Refrigerate. When ready to serve, skim off the fat, reheat and serve over cooked spaghetti topped with cheese and onion.

Notes

The recipe originally called for a can of dark red kidney beans (drained and rinsed) to be used as a topping on the cooked chili. I did not use them, but if you like beans, then use them.

Nutrition

Serving: 1serving | Calories: 707kcal | Carbohydrates: 55g | Protein: 38g | Fat: 38g | Saturated Fat: 17g | Cholesterol: 110mg | Sodium: 1147mg | Potassium: 948mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2741IU | Vitamin C: 7mg | Calcium: 294mg | Iron: 6mg

*Adapted from NYT

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Gobs of cheese top these deluxe chili cheese dogs baked in crusty sub rolls.

New Twist On A Golden Oldie

This is one recipe that everyone probably has in their arsenal.

While there’s slight variations on anyone’s recipe for chili cheese dogs, most are pretty much the same.

Upfront I’ll say that chili cheese dogs isn’t one of my favorite things to eat, but when I saw Creole Contessa’s Baked Chili Dogs, they looked so good my mind changed about this dish.

I decided I was going to use small sub rolls instead of hot dog rolls. Not much of a change, but at least I thought I’d introduce a bit of crustiness for the rolls. I also doubled up on the cheese and used sharp cheddar and real American cheese.

Chili–Canned Or Your Own

If your family are big chili eaters, you most likely have some leftover in the fridge and this is an excellent way to use it up.

But if you don’t have leftovers, you can always make your own for these chili dogs and have some chili left over for a meal. Use your recipe, or try my chili recipe, however, in my recipe and any other, make sure to omit the beans.

Now, if you don’t want to bother making your own chili or if you have none left over, then by all means use the canned stuff. Canned chili isn’t really that bad. I found that out when I had to use some in a promotional post last winter. It’s actually quite good and I was surprised.

It’s a good idea to keep a can of no-beans chili on hand because it’s so useful as an ingredient for other recipes.

The Recipe

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Double Cheese Chili Cheese Dog Subs

Gobs of cheese top these deluxe chili cheese dogs baked in crusty sub rolls.

Prep Time4 minutes mins

Cook Time45 minutes mins

Total Time49 minutes mins

Course: Comfort Foods, Everyday Meals

Cuisine: American

Keyword: casseroles, chili, chili cheese dogs, chili dogs, hot dogs, subs

Servings: 4

Calories: 580kcal

Author: Judith Hannemann

Ingredients

• 4 mini sub rolls or sandwich rolls
• 1 1/2 cup chili without beans
• 1/4 cup chopped red onion
• 4 bun-sized hot dogs
• 1 cup shredded cheddar cheese
• 4 slices real American cheese

Instructions

• Preheat oven to 325 degrees F. Line a baking sheet with parchment or aluminum foil.
• Mix chili with the onion in a small bowl.
• Slice sub rolls open from the top (as in the photo)
• Place a hot dog in each roll and divide the chili mixture evenly between the 4 rolls.
• Cover pan loosely with foil and bake for 30 minutes or until the hot dogs are hot; discard foil cover.
• Divide the shredded cheese evenly over the chili dogs. Place a slice of American cheese on top of each. Bake for an additional 10-15 minutes or until cheese is melted and bubbly.

Nutrition

Serving: 1serving | Calories: 580kcal | Carbohydrates: 46g | Protein: 28g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 90mg | Sodium: 1495mg | Potassium: 364mg | Fiber: 1g | Sugar: 2g | Vitamin A: 482IU | Vitamin C: 2mg | Calcium: 515mg | Iron: 5mg

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Cheesy Cheesy Chili Dog Casserole

 

I’ll begin by saying I hate chili dogs and any derivative of it, but I LOVE this…read on…

Unbelievable

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Extra Cheesy Chili Dog Casserole

Chili dog casserole is the perfect kid-friendly comfort food. Using extra cheese makes it even better!

Prep Time20 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr

Course: Dinner

Cuisine: American

Keyword: casserole recipe, chili dogs, comfort food

Servings: 6 people

Calories: 815kcal

Author: Judith Hannemann

Ingredients

For the Chili

• 1/2 lb lean ground beef browned and drained
• 1/2 cup chopped onion
• 8 oz tomato sauce
• 15 oz kidney beans drained and rinsed
• thai chile pepper or hot pepper of your choice, I used one small pepper
• 10 oz tomatoes with green chiles (like Rotel)
• 1 1/2 tsp chili powder
• 2 tsp sugar
• 1 tsp salt

For the Casserole:

• 2 pkgs refrigerated biscuit dough extra large, like Grands
• 1 lb hot dogs
• 2 cups shredded cheddar cheese preferably sharp cheddar
• 1/4 cup chopped onion
• 16 slices sharp cheddar cheese 1/4-inch pieces (I use Kraft Cracker Barrel Sharp)
• 2 green onions scallions chopped for garnish

Instructions

• Place all chili ingredients in a 7-cup rice cooker and cook until unit switches to "warm." For stovetop, add all chili ingredients to a large saucepan, bring to a boil, reduce heat and simmer until juice is reduced by about 50 percent, about 20 minutes
• To assemble the casserole: Meanwhile, cut slices of cheddar cheese off a block of cheddar. Cut hot dogs in half crosswise (you will have 2 hot dog pieces, so you have 2 WHOLE sections of franks). Make a slit on the top of each hot dog half and insert the cheese slices. Set aside.
• Open biscuit dough and separate biscuits. Flatten each biscuit slightly. Place a cheese-stuffed hot dog portion in each biscuit and about a teaspoon of chopped onion. Bring ends of biscuit up around hot dog and seal. Set aside.
• Preheat oven to 350 degrees F. Spray or grease a 13 x 9 -inch baking dish.
• Place chili in baking pan. Top with biscuit-wrapped hot dogs. Sprinkle with one half of the shredded cheddar cheese.
• Bake at 350 degrees F for 30 minutes, or until biscuits are brown and crusty on top. Add remaining half of the shredded cheese. Bake for an additional 5-10 minutes. Garnish with chopped green onion.

Nutrition

Serving: 2biscuits | Calories: 815kcal | Carbohydrates: 39g | Protein: 51g | Fat: 51g | Saturated Fat: 29g | Cholesterol: 175mg | Sodium: 1844mg | Potassium: 901mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1533IU | Vitamin C: 10mg | Calcium: 877mg | Iron: 7mg

Cheesy Cheesy Chili Dog Casserole

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Chili Hater’s Chili

 

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Chili Hater's Chili

A couple of years ago, I had chili on the brain, for some odd reason, so I decided to try this again.  I pinpointed my dislike for the dish–cumin.  I’m not a fan of this spice at all.  I was reviewing a cookbook for slow cookers and found a recipe that did NOT include this, so I gave it a go.

Prep Time15 minutes mins

Cook Time8 hours hrs

Total Time8 hours hrs 15 minutes mins

Course: beef, Comfort Foods, ever, Slow Cooker

Cuisine: Mexican

Keyword: chili

Servings: 6

Calories: 153kcal

Author: Judith Hannemann

Ingredients

• 1 lb lean ground beef browned and drained
• 1 can dark red kidney beans drained and rinsed
• 1 can garbanzo beans chick peas, drained and rinsed
• 1 - 15 oz. can tomato sauce
• 1 can Rotelle tomatoes chopped tomatoes with green chiles
• 1/2 cup chopped onion
• 3 large garlic cloves minced
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1-2 long dried chile peppers
• 2 tsp chili powder
• 1 tsp dry mustard
• 1/2 tsp dried basil
• 1/4 tsp ground black pepper

Instructions

• Brown ground beef with chopped onion and minced garlic until meat is brown and onion is translucent; drain and add to slow cooker
• Add the remaining ingredients to slow cooker, cover and cook on LOW 6-8 hours.
• Serve with rice and top with shredded sharp cheddar cheese.

Nutrition

Serving: 1serving | Calories: 153kcal | Carbohydrates: 11g | Protein: 18g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 561mg | Potassium: 732mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1131IU | Vitamin C: 39mg | Calcium: 48mg | Iron: 4mg

 

 

Chili Hater’s Chili

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