Mom's Beef Chili

It seems like every recipe I post from my mom becomes incredibly popular on Gas Stove Girl. I have a feeling this one here will be no different.

Previously from my mother's kitchen that you have loved: Lentil Soup, Baked Macaroni and Cheese.

Currently from my mother's kitchen you will soon love: Beef Chili.

My Mom's Chili is the number one chili in my heart. There is something about it that is better than some other chilis I have consumed. Our family does not really enjoy very spicy foods nor do most of us like beans (I actually like beans, but I digress).

This chili starts out as all good chilis should: with lots of ground beef, a diced onion, and a red bell pepper. A bunch of spices get added to the mix--essential spices--such as chili powder, cumin, oregano, basil, a pinch of sugar, and some salt. Just add diced tomatoes, tomato sauce, tomato paste and some Frank's Red Hot and BAM! Chili is served.

At my house, we've always enjoyed chili over rice, topped with lots of shredded cheddar cheese. This time around, I sliced up crispy Italian bread for dunking (and still topped it with plenty of cheddar!) Enjoy this chili in whatever way your heart desires! Perhaps some chili cheese fries just in time for the Super Bowl? JUST SAYIN'

My favorite meal: Mom's Baked Mac and Cheese

I feel like saying the following recipe is my favorite meal is a really big thing to say. But I'm also 100% confident that it's a true statement so, yes. This is my favorite meal.

Did you have one meal that you're mom would always make for you when you came home from college for a weekend or holiday break? By my junior year, my mom didn't even have to ask anymore. She knew without a doubt I was going to ask for her homemade baked mac and cheese, and she would happily oblige.

I absolutely love my Mom's Baked Mac and Cheese. If any meal tastes like home, this is the one. This macaroni and cheese is so ooey and gooey, with a rich cheesy center and a crispy top. It's everything you want in a mac and cheese dish! I literally need to remind myself to breathe when I'm eating this because I simply cannot stop shoveling forkfuls of it into my mouth.

Now, I know what you're thinking. We've all had baked mac and cheese before, and there are so many great recipes out there. This is true--it's a magical dish. I don't think I've ever met a mac and cheese I didn't like!

My mom's recipe is unique in that it all starts with Cambell's tomato soup. It's the perfect base in which to melt a delicious block of sharp cheddar cheese. It's smooth and creamy and rich in flavor. You have got to try this!

Oh, and don't even get me started on the crispy top. In it's purest form, this macaroni and cheese is topped with a layer of shredded cheddar cheese. The macaroni bakes and then gets a few minutes under the broiler. This gets that cheese brown and bubbly and irresistible. Of course, you could totally jazz this up by combining the shredded cheese with a bit of melted butter and breadcrumbs. Cory and I have even put ground meat for an added protein kick. Have fun with it! Best served with steamed broccoli or sauteed brussel sprouts* to mop up that awesome cheese sauce!

*Note: Brussel sprouts NOT mother approved..she just hates them

I'm off to sea!

Hi blog-loves!

Hope you've been enjoying the recent posts here on Gas Stove Girl. I'm having a ton of fun cooking and eating them, and I hope you do too!

Like any good adult, I'm treating myself to a tropical vacation for the next week. I'll be cruising with my good friend to Belize and Cozumel--can you say bright sunshine and 85 degree weather?! I NEED IT!

Since I will be in the middle of the ocean, I won't have any new posts for you. That doesn't mean you can't be cooking though! Perhaps you want to give one of Gas Stove Girl's most popular recipes a try.

These Philly Cheesesteak Stuffed Peppers have far and away attracted the most readers. They are cheesy and hearty, all the amazing flavors of a traditional Philly Cheesesteak stuffed in a pepper...YUM!

Perhaps you need something to warm you up. In that case, Mom's Lentil Soup is a popular stop. This soup is healthy and flavorful, and makes you feel right at home.

My Ground Lamb Lettuce Wraps are packed with rustic Mediterranean flavors. They are light and satisfying. A great alternative to a traditional taco.

 

This French Onion Pasta is comfort food at it's finest. A full meal inspired by a traditional French Onion soup. That means there is bubbly melted cheese on top...you're welcome!

If you love your Crock Pot as much as I do, then you are going to love this Crock Pot Chicken Cacciatore. This meal rocked my socks off. A little bit of prep work leads to a rich, flavorful, and down-right addicting chicken dish.

Have fun cooking while I am away! Let me know what kinds of recipes you'd like to see when I get back, and be sure to comment on any posts with recipes that you've tried -- I'd love to know how it went for you.

Pictures of my tropical paradise to follow!

Until next time,

Jess xo

Mom's Lentil Soup

Whenever I come home, I have a pretty lengthy menu of meals I ask my mom to prepare. Usually, it's her Baked Mac and Cheese. She made it for Christmas Eve, so that was taken care of. Though, if we had it twice in one week, I wouldn't be mad.

My mom also makes a bunch of really delicious soups. Her split pea soup is the only pea soup I will touch, and her mini meatball soup is just yum-tastic. But then, there is her lentil soup.

I LOVE Mom's lentil soup. We just finished consuming 2 huge bowls each, and I realized that I definitely had to share this recipe. It is hearty, heartwarming, and can be made into a vegetarian dish as well!

As you can tell from this weathered recipe print out, this soup has been around the block. She's made little tweaks here and there in an effort to perfect it. The beauty is in the details people!

If you're a regular Gas Stove Girl soup follower, you know where we begin:

  

Diced onions, carrots, celery, and garlic. Salt and pepper for good measure.

Then a can of petite diced tomatoes are added, for a touch of sweet and sour love.

Lentils are cleaned and checked for rocks, then stirred into the veggie mixture.

Look at Mom go!

All good soups need chicken broth (twelve cups, to be exact).

Let this baby simmer away until the lentils are tender. We made the soup the day before and let it rest, covered tight, in the fridge overnight. This made the lentils super (SOUPer) tender and thickened the soup a bit. Just warm it up over low heat when you are ready to serve it.

Oh, and when it comes to serving, it should be over a cut spaghetti pasta. I swear no other pasta would do the trick. If you can't find a cut spaghetti (we used Barilla), feel free to get a box of real spaghetti and break it up yourself!

Alas, when sprinkled with grated Pecorino Romano. you have the perfect meal for a chilly winter night. The lentils are rustic and packed with antioxidants. The soup has just the slightest tang from the tomatoes, and the cheese gives it a salty and nutty edge. Totally yummy. And so simple!

mmMMmmMM....Mom's Lentil Soup, inspired by Giada DeLaurentiis