Chili

2 lb ground beef
1 onion, chopped
2 (6 oz.) cans tomato paste
6 tomato paste cans water
1 clove garlic, minced
salt (I use1 tsp.)
1 tsp. pepper
1 large can kidney beans, drained and rinsed
2 pkg. chili seasoning mix
Simmer for two hours. Add beans. Heat 15 minutes.

Here’s what I used:

2 lbs ground beef (I used 1 lb. pork sausage + 1 lb. ground beef)
1 onion, chopped
2 cans tomato paste (6 oz cans)
6 tomato paste cans of water
1 clove garlic, minced
1 can kidney beans, rinsed and drained
2 packs low-sodium chili seasoning mix
1 can Fire Roasted tomatoes, undrained (Judy’s addition)
salt and pepper to taste
Brown the beef, onion and garlic. Drain and rinse under hot water. Add all the other ingredients. Simmer for a few hours or toss it in the crockpot and cook it on low for 5 or 6 hours. I didn’t have much time, so mine only cooked 45 minutes or so. It was still yummy.

Meatball subs

Meatballs:
1 cup unseasoned bread crumbs
3/4 cup parmesan cheese
1/2 cup whole milk
1/2 cup low-sodium beef broth
1/2 cup fresh parsley
3 eggs beaten separate then added
2 T dried oregano
1 T minced garlic
1 T salt
1 T ground black pepper
2 t dried basil
1 t red pepper flakes
2 pounds ground beef





Mix all ingredients first, then add meat and mix well. Form golf ball-sized meatballs. Pour a little beef broth over each one. Don't be stingy with the beef broth! Bake 450 for 20 -25 minutes. With the whole recipe, I can usually get about 25-30 meatballs.

Sauce:
2 can crushed tomatoes
Sprinkle basil, oregano, red pepper, garlic (whatever you prefer)
Add cooked meatballs, let sauce warm up.


Buns: Put a slice of mozzarella on a hoagie bun and bake it at 400 for 5-6 minutes until the cheese and bun are nicely toasted.


Trade Secrets: This recipe makes a lot. I halve the recipe (don't ask about the 1/2 egg, it is messy) for our family and still have meatballs to freeze. I freeze the extras before I bake them and then pull them from the freezer and put them directly in the oven for about 25-30 minutes.