Grandma's Chili

As I looked through the recipes on this blog trying to decide what to fix for dinner a couple weeks ago, I realized one of our favorite recipes was missing...Grandma's Chili. Since Oct. is just a few days away & that fall nip is once again in the air, I thought it would be the perfect time to introduce you to my family's favorite chili recipe.

The one thing I've learned about chili is that every family has their own "best" recipe. Some people say that chili isn't chili if you put pasta in it. (In fact, my Grandma also makes something called "Goolash" that always seemed a lot like a variation of chili to me...) Then there's those who say it HAS to have pasta or it has to have a little sweetness to it. And, of course, there are those who aren't happy unless it's so hot your nose is running, eyes running tears like 2 rivers & sweat is popping out on your forehead.

This is our favorite chili recipe. It's simple, inexpensive to make & easily adapts to feeding 4 or 40. For years, if I wanted good chili I always went to my Grandma Patton's (Livi's great-grandma). One day a few years ago, I was with her at the grocery store & she was looking for Campbell's Spaghetti in a can. Knowing she wasn't one for canned pastas like this I couldn't help but ask her what on earth she wanted that for. "I'm making chili," she said. I know I must have looked at her like she'd grown another head. My grandma, the one who makes the best chili in the world, uses canned pasta in it!?!?!? I knew right then, I HAD to know how she made her chili.

Right about now, you're thinking I've lost it. I know, I thought she had too :) Trust me, give it a try. You'll love it (& how easy it is to make).

Grandma's Chili

1 can of Campbell's Spaghetti in a can 

 (NO MEATBALLS...this is very important as it will NOT taste the same...even if you pick the meatballs out (Grandma has tried))

1 can of chili beans
We like the hot because we like a little kick to our chili, you should use whichever "hot" level suits your family
1# of hamburger, browned & drained
1 packet of Chili seasoning mix 
Sorry, Kroger. You dropped the ball here. Your chili mix use to be great, but the past 3 times I've used it my chili was BLAND :( And, yes, I know that Kroger doesn't read my blog, but it's my blog so I can gripe about their chili mix if I want :)
1 jar of home canned tomatoes (or you can use 1-2 cans of diced tomatoes from the store)
Tomato juice (or water) as needed to thin chili to the consistency your family prefers
Shredded cheese & Crackers :) 

Combine the 1st 5 ingredients in a pot on the stove or crock pot (oh, yes, this great recipe is crock pot friendly :-)  Add water or tomato juice or a combination to thin based on what your family prefers. I LOVE tomatoes so I could easily use the whole big can of tomato juice, but my family thinks that makes it too "tomato-y". So I usually use about 1 cup of water & maybe half of the can of juice. Just be warned that if you use too much water, you'll water down the flavors & the chili will be blander.

The above ingredients makes enough chili for about 5-6 adult servings. I usually double this so we have leftovers. I have also frozen it before & it freezes & reheats well too.  One time I multiplied the recipe by 5 or 6  & made HUGE stock pots full for a family gathering. It multiplied well.

We love ours topped with shredded cheese & served with Saltines & pickles on the side. :) ENJOY!

Toby's Favorite Roast

Today's recipe is another one I found on Pinterest. Unfortunately, the "pin" linked only to a picture & not to an original source (it happens sometimes). (If this is your original recipe & you want credit, message me & I'll gladly link to you here:)  Here's the "pinned" pic:

I used the Kroger brand of Zesty Italian dressing mix, McCormick's Brown Gravy mix & Hidden Valley Ranch Salad Dressing mix. My roast was a little over 2 pounds.

Place the roast in crock pot, mix the mixes with 3/4-1 cup of water & pour over the roast. I let mine cook on low for abut 8 hours.

The result:

No knife needed! Super tender & easily cut with a fork!

Toby doesn't care much for roast, but I love it.  Usually, I just throw the roast in the crock pot, add some carrots & potatoes & a little water & let it cook. I love it that way. Toby: not so much. Not the case with this roast. He said it was quite possibly the best roast he'd ever eaten. (He also requested that I never cook roast  my old way again :) 

Most Amazing Pork Chops Ever

Ok, I don't know if I'd say "most amazing EVER", but these are pretty darn good chops. (And that's saying something coming from me, because I am not a big fan of pork chops!) This recipe is one that my bestie, Steph, found on Pinterest a while back. Here's a link to the original recipe, including a great picture of the finished product. The best part: this is a CROCK POT recipe!!! (Love my crock pot!!) :)

Most Amazing Pork Chops Ever

4 Bone-in/thick cut pork chops (I used 6-8 smaller boneless pork chops)
1 can of cream of chicken soup
1 envelope onion soup mix
1 envelope dry pork gravy mix
1-1/2 cups chicken broth

Place the pork chops in the bottom of the crock pot. Mix the other 4 ingredients in a bowl & pour over chops. Cover & cook on low for 6-8 hours.

Crockpot Ranch Chicken

This one is for Mom since she recently requested I add something to my blog that was new & good to eat :) I pulled the basics for this one off a forum I came across this morning, but (like most of my recipes) I've tweeked it a little...

Crock Pot Ranch Chicken

6-8 chicken breasts (I used the frozen ones which are generally large in size)

2 packets of Hidden Valley Ranch Dressing Mix

1 can of cream of mushroom soup

1 can of cream of celery soup

1-1/2 - 2 cups of sour cream

4 Tbsp. bacon bits (I used Kroger Real Bacon Pieces)

2 tsp. garlic powder

Put chicken in crock pot. Combine everything else & pour over chicken. Cook on high at least 6 hours. Serve over noodles or rice. 

Enjoy! 

Ranch Pork Chops

Found this recipe on Pinterest (yep, again :). Originally, it came from here. I did make the Parmesan Mashed Potatoes, but my 2 critics like my mashed potatoes best so I've stuck with my old tried & true mashed potatoes ever since. 

Ranch Pork Chops

6-8 boneless pork chops (1/2" to 1" thick)

1 packet of ranch dressing mix

1 can of cream of chicken soup

I put the cream of chicken soup & dressing mix in the crockpot & mixed thoroughly. Then tossed in the pork chops. Cook on high for 4 hours or low for 6 hours. 

Serve with mashed potatoes. 

**Let me just say, I don't normally like pork chops. These, however, are REALLY good! You can easily cut them with a fork & they just melt in your mouth.**

Crock Pot Chicken & Dumplings

Today's recipe is another great find on Pinterest...I just LOVE that site! 


This one comes originally from here and below is her picture of the finished product, because it is much prettier than any I took :)

 She has several other recipes that look worthy of trying (like Zesty Pasta Salad & Lone Star Steak House Cheese Fries - can't wait to try these!!!) so be sure & hop over there & take a looksie for yourself.


I love chicken-n-dumplins' (as we always called them), but I had never made them myself. I just figured they were one of those meals that only a grandma could do the right way :) I made these today & they are delicious, super easy to make & a fairly budget-friendly meal. 

Crock Pot Chicken & Dumplings

1 lb. boneless, skinless, chicken breasts (3-5)

2 Tablespoons of unsalted butter

2 cans (10.5 oz ea.) condensed cream of chicken soup

1 can (14 oz.) chicken broth

1 medium white onion, diced

4 large flaky refrigerator biscuits

(I also tossed in a little pepper & salt, but that's up to you & your family's personal preference.) 

Place chicken in crock pot & top with butter. Add cream of chicken soup, chicken broth & diced onions. (I used frozen diced onions - maybe 1/2 - 3/4 cup & added a little extra chicken broth about halfway through cooking that I will add at the beginning next time - maybe an additional 1/2-1 cup). Cook on high for 4-6 hours. 

Remove chicken from crock pot & use a fork to shred. Return chicken to crock pot. Cut each uncooked biscuit into 9 pieces & stir into the chicken mixture. Continue to cook on high for at least 30 minutes (I let mine cook longer). 

I love using my crock pot & I'm super excited that not only have I found another "keeper" crock pot recipe, but I've found a superb chicken-n-dumplins' recipe as well! 

Hot & Sour Soup

One of Toby & I's favorite Chinese restaurant menu items has always been their Hot & Sour Soup. Recently, though, our local restaurants' versions just haven't been the same. So when I came across a recipe for Hot & Sour Soup in a Taste of Home booklet that came with the cookbook I got for Christmas I was super happy!! 


One note I need to make 1st: in a small rural area like ours, finding some (one in particular) of the ingredients wasn't all that easy. Fortunately, once you find them, they are ingredients that you can use more than once for future batches. 

Hot & Sour Soup

3/4 lb. pork tenderloin, cut into 1-1/2-inch x 1/4-inch strips

1 Tablespoon olive oil

1/2 lb. sliced fresh mushrooms

6 cups chicken broth (it actually takes 1 & 1/2 of the boxes shown above)

1/4 cup soy sauce

2 Tablespoons chili garlic sauce 

** This is the hardest one on the list to find in our area - I eventually settled on this: 

Sriracha Sauce

but really, it's suppose to be this:

Chili Garlic Sauce

3/4 teaspoons pepper

1 package (14 oz) extra-firm tofu, drained & cut into 1/4-inch cubes

1 can (8 oz) bamboo shoots, drained (I cut these in half lengthwise - that's just personal preference)

1 can (8 oz) sliced water chestnuts, drained (I cut these in half, again just a personal preference)

1/2 cup white vinegar

1/3 cup cornstarch

5 Tablespoons water

2 teaspoons sesame oil

1/4 cup finely chopped green onions

In a dutch oven, brown pork in oil until no longer pink; remove meat & keep warm. Add mushrooms; saute until tender. Set aside and keep warm.

Add the broth, soy sauce, chili garlic sauce and pepper to the pan. Bring to the boil. Reduce heat; cover & simmer for 10 minutes. Return meat & mushrooms to pan. Stir in tofu, bamboo shoots, water chestnuts and vinegar. Simmer, uncovered, for 10 minutes. 

In a small bowl, combine cornstarch & water until smooth; gradually stir into soup. Bring to a boil; cook & stir for 2 minutes or until thickened. Remove from heat; gently stir in sesame oil. Garnish with onions.

Makes about 2 quarts. 

Nutrition facts:

Serving size: 1-1/2 cups

240 calories

10 g fat

37 mg cholesterol

1,779 mg sodium

18 g carbohydrates

2 g fiber

21 g protein

**Although this doesn't taste exactly like the old restaurant version we remember, it is VERY good. We had plenty left over for tomorrow & I'm anxious to see how it tastes then because I have a feeling the overnight marriage of flavors is going to make for an even better soup tomorrow.  I do think having the right chili garlic sauce would make it even better so maybe I'll see if I can find it online & order it.**