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Thursday, March 4, 2010

Quick and Easy Chili/Navajo Taco's

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Navajo Taco's has to be one of my all time favorite comfort foods. I don't know what I love more, the scone or the chili...but you almost can't have one without the other....therefore I will put the recipe for both of them on this post. I know there are many chili recipes out there that will beat the socks off of this one...BUT the thing that I like most about THIS ONE is that it's so easy, its crock pot compatible or if you are in a hurry you can make it in 20 minutes flat (if that)...it tastes delicious and I love it.

Quick and Easy Chili

2 cans of beans, do not drain ( I like to use 1 can of black beans & 1 can of red beans)
1 qt. tomato juice
1-2 pkg. chili seasoning (I used Western Family)
1 c. chunky salsa (use whatever temperature your family likes, I used medium)
1 lb. cooked and drained ground beef

Place all ingredient in a large pot or crock pot. Stir to mix ingredients together. Cook on medium until chili is hot and flavors have been absorbed (for 15 minutes). If using the crock pot you can cook it on high for 2 hours until hot or on low for 4 hours until chili is hot. Serve with grated cheese and saltine crackers if eating it as a soup OR serve as a Navajo Taco (see recipe for Scones below) and top with chopped lettuce, diced tomatoes, diced onions, sour cream, salsa, chopped olives (all are optional...so just top it with what your family likes)

Buttermilk Scones

2 c. buttermilk
1 T. yeast, dissolved in 1/4 c. of lukewarm water (let sit in water for 5-10 minutes to activate)
1 T. sugar
1 egg, beaten
3 T. oil
3/4 t. salt
1 1/2 t. baking powder
1/4 t. baking soda
5 1/3 c. flour

Mix all ingredients in a large bowl (I use my Boush). Cover dough with a hot cloth (I run a dish cloth under HOT water and wring it out) for 5 minutes. Form scones and fry in hot oil in a frying pan or deep fryer. Serve with butter and honey OR top with chili and toppings for a yummy Navajo Taco!

Happy Cooking~

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