Chunky Chili and Chili Rolls

Featured Cookbook

Turkey with Cornbread Stuffing and Gravy
Bourbon Honey-Glazed Ham
Beer Brats and Kraut
Chunky Chili and Chili Rolls
Snowflake Cocktail

Book Description

Fabulous family-friendly recipes for every palate and mood, created from an inspired pairing of fresh and convenience products. Recipes feature the best of Italian, Asian, and Latin American cuisine, barbecue favorites, comfort food classics, slow cooker creations, everyday dinners, and special occasion inspirations. Sandra lends her Semi-Homemade, worry-free, time-saving approach to a host of delectable appetizers, snacks, main dishes, side dishes, salads, and desserts.

... (more)

Semi-Homemade Cooking 2

Authors: Sandra Lee

Date: September 2005

ISBN: 0696227150

Publisher: Meredith Books

Paperback

ORDER/INFO

Chunky Chili and Chili Rolls
Recipe from: Semi-Homemade Cooking 2
by Sandra Lee
Cookbook Heaven at Recipelink.com

Servings: 6-8
Prep time: 10 minutes
Cooking time: 25 minutes

2 tablespoons butter
1 medium sweet onion, very finely chopped
1 1/2 pounds ground beef
2 cans red kidney beans, drained S&W
1 jar marinara meat sauce (recommended: Paul Newman's)
1 package chili seasoning (1.25-ounce), Schilling, minus 1 tablespoon reserved for chili rolls (recipe follows)
Shredded cheese, for garnish
Sour cream, for garnish
Minced chives, for garnish

In a large skillet over medium heat, melt butter. Add onion and saute until softened.
Crumble in the ground beef and cook until browned.
Add beans and marinara sauce and combine thoroughly. Stir in chili seasoning, reduce heat, and simmer for 15 minutes.
Spoon into individual bowls and garnish with shredded cheese, a dollop of sour cream, and chives.

Makes 12 rolls

Chili Rolls

1 stick (1/2 cup) butter
1 tablespoon chili seasoning Schilling (see recipe above)
1 package (12-count) brown-and-serve rolls, Van de Kamp’s

In a medium, saucepan over medium heat, melt butter. Stir in chili seasoning. Brush tops of rolls with chili butter, then place rolls on a baking sheet covered with foil. Bake according to package directions until golden brown, about 15 minutes.

More From This Book: