What's for Dinner?

I made this for an annual chili cook off I go to. It has a lot of ingredients but they really develop a great flavor. I browned the meat first and then just threw everything in the crock pot. I didn't win this year but everyone that sampled it seemed to really love it. Makes 12 servings.

Ingredients

2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos®
1 (8 ounce) package shredded Cheddar cheese

Directions

Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

This was fast and simple and perfect for a weeknight. The kids helped me make it and they really loved it. But it's good for grown ups too because you can put anything you want in it. Makes 6 servings.

Ingredients

1 pound bulk pork sausage
1 teaspoon Italian seasoning blend
1/2 teaspoon red pepper flakes, or to taste (optional)
1 (8 ounce) package refrigerated crescent rolls
1/2 cup pizza sauce
1 cup shredded Mozzarella cheese

Directions

Preheat oven to 375 degrees F (190 degrees C).
Cook the sausage in a skillet over medium-high heat until crumbly and evenly browned. Stir in the Italian seasoning. Drain, and set aside.
Place the crescent roll dough on a baking sheet and roll into 9x13 inch rectangle. Spoon pizza sauce over the middle of dough, and top with Mozzarella cheese, then cooked sausage. Fold two opposite sides of the dough in towards the center to cover the sausage mixture; pinch edges of dough together in a few places to seal.
Bake in preheated oven until crust is browned, 11 to 14 minutes.

This recipe is great for nights when you feel like eating Italian but are tired of dishes with the typical red sauce. It's really easy to make and it's delicious too! I used mild sausage instead of hot. Makes 6 servings.

Ingredients

6 (3.5 ounce) links hot Italian sausage
1 large onion, chopped
1 red bell peppers, seeded and diced
1 green bell pepper, seeded and diced
1 (4 ounce) can mushrooms, drained
1 (16 ounce) package penne pasta
1/2 cup Italian salad dressing
1/4 cup grated Parmesan cheese for topping

Directions

Bring a large pot of water to a boil. Add penne pasta, and cook until tender, about 10 minutes. Drain.
Place the Italian sausage links in a small skillet over medium heat. Cook, turning occasionally until firm and cooked through.
In a separate larger skillet, combine the red and green bell peppers, mushrooms, and Italian dressing. Cook and stir until the vegetables are tender, about 5 minutes. Slice the Italian sausages into rounds, and stir into the vegetables. Continue to cook and stir for another 5 minutes.
To serve, place servings of pasta onto plates. Top with the sausage and vegetable mixture. Sprinkle liberally with Parmesan cheese.

This a great crock pot recipe for a rainy Sunday, which is exactly when we had it. It makes a ton so there is plenty for seconds. It's a great comfort food! Makes 6 servings.

Ingredients
1/2 pound ground beef
1/2 pound Italian sausage, casings removed
1 (16 ounce) jar marinara sauce
1 (4.5 ounce) can sliced mushrooms
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 (9 ounce) package refrigerated or fresh cheese tortellini
1 cup shredded mozzarella cheese
1/2 cup shredded Cheddar cheese

Directions
Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain.
Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 7 to 8 hours.
Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.

This recipe is so easy to throw together in the morning before work. And it makes the house smell great! You can use any kind of sausage you want. I used kielbasa. Makes 5 servings.

Ingredients
1 (20 ounce) can sauerkraut
1/4 cup brown sugar
1 1/2 pounds ground pork sausage
1 onion, sliced

Directions
In a medium bowl, combine the sauerkraut and brown sugar. then place in slow cooker. Arrange the sausage and onion over the sauerkraut.
Cook on high for two hours, check for dryness, adding some water if necessary, then reduce to low setting, and cook on low for two more hours.

This recipe is a good one pot recipe which I love when it comes to doing the dishes! This is another good meal to make with garlic bread and you're good to go. Yum! Makes 4-6 servings.

Ingredients
1 pound lean ground beef
1/2 pound Italian sausage
1 onion, chopped
1 clove crushed garlic
1 (8 ounce) package wide egg noodles
1 (4 ounce) jar diced pimento peppers, drained
1 (16 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
2 cups water
1 cup shredded Cheddar cheese

Directions
Mix beef and sausage into 1 or 2 flat patties. In a large skillet over medium to medium-high heat, salt patties and brown well on each side. Remove meat and set aside.
Saute onion and garlic in the drippings. Remove with a slotted spoon and add to the platter with the meat.
In the drippings, carefully brown a single layer of the raw noodles until golden, remove and do another layer until all are done.
Return all the noodles to the skillet with the garlic, onions, peppers, crushed tomatoes, tomato sauce and water. Break the meat patty into large chunks, gently stir all together and simmer 1/2 hour or so. Add a little water as the noodles absorb the juices. This should not be soupy, just thick and dry. Stir in the grated cheese and let it melt into the sauce. It sticks easily at this point, so don't overcook. This reheats well in a slow cooker or casserole.

This casserole takes a little bit of time to make, but once it's in the oven, you don't have to make anything else. Your protein, side dish and veggies are all spoken for. And it tastes pretty good too! Makes 8 servings.

Ingredients
1/2 cup uncooked white rice
1 cup water
1 pound pork sausage
1/4 cup chopped onion
1 cup diced fresh tomato
4 cups cubed zucchini squash
2 (4 ounce) cans sliced mushrooms, drained
1 (8 ounce) package processed cheese food, cubed
1 pinch dried oregano
salt and pepper to taste

Directions
Combine the rice and water in a small saucepan, and bring to a boil. Reduce heat to low, and simmer for about 20 minutes, or until tender. Remove from heat, and set aside.
Preheat the oven to 325 degrees F (165 degrees C).
Cook sausage and onion in a large skillet over medium heat, stirring until evenly browned. Drain excess grease. Stir in zucchini and tomatoes, and cook until tender. Stir in rice, mushrooms, and cheese. Season with oregano, salt, and pepper. Spread into a 9x13 inch baking dish, or a 2 quart casserole dish.
Bake, uncovered, for 1 hour in the preheated oven, or until lightly browned and bubbly.

This is a great casserole that will feed an army. Lots of veggies, meat and pasta. What more could you want? Makes 8 servings.

Ingredients
1 (16 ounce) package uncooked egg noodles
1 pound ground beef
1 pound pork sausage
1 onion, chopped
1 (1 pound) loaf processed cheese food, cubed
2 (8 ounce) cans tomato sauce
1 (10 ounce) package frozen corn
1 green bell pepper, seeded and chopped
1 (4 ounce) can sliced mushrooms, drained

Directions
Preheat the oven to 350 degrees F (175 degrees C).
Bring a large pot of water to a boil. Add the egg noodles, and cook until tender, about 8 minutes. Meanwhile, crumble the ground beef and pork into a large skillet over medium heat. Add the onion to the meat once there are juices in the pan. Cook and stir until onion is tender and meat is no longer pink. Drain grease.
Transfer the meat and onion to a 9x13 inch baking dish, and mix in the egg noodles, cheese, tomato sauce, corn, green pepper and mushrooms.
Bake for 45 minutes in the preheated oven, until bubbling hot and lightly browned on the top.

This is a good, hearty sauce to serve over any pasta. And it's perfect for cooking while you're snowed in, which is what I did this week. It made the whole house smell yummy! Makes 8 servings.

Ingredients
2 tablespoons olive oil
2 small onions, chopped
1/4 pound bulk Italian sausage
1 pound ground beef
1 teaspoon dried Italian herb seasoning
1 teaspoon garlic powder
1/2 teaspoon dried marjoram
1 (29 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (14.5 ounce) can Italian-style diced tomatoes
1 (14.5 ounce) can Italian-style stewed tomatoes
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried basil
1/2 teaspoon dried oregano
2 teaspoons garlic powder
1 tablespoon white sugar

Directions
Heat olive oil in a skillet over medium heat; cook and stir onions and Italian sausage until the sausage is browned, about 10 minutes. Transfer the sausage and onions to a slow cooker. In the same skillet, cook and stir the ground beef, Italian seasoning, 1 teaspoon of garlic powder, and marjoram, breaking the meat up as it cooks, until the meat is browned, about 10 minutes. Transfer the ground beef into the slow cooker.
Stir in the tomato sauce, tomato paste, diced tomatoes, stewed tomatoes, thyme, basil, oregano, and 2 teaspoons of garlic powder. Set the cooker on Low, and cook the sauce for 8 hours. About 15 minutes before serving, stir in the sugar. Serve hot.

This is so easy because there are only 4 ingredients. It's great comfort food for the winter time too. You can make it in the crock pot or in the oven. I chose the crock pot. Makes 6 servings.

Ingredients
8 cups cubed potatoes
1 pound smoked sausage, sliced
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed vegetable beef soup

Directions
For oven: Preheat oven to 350 degrees F (175 degrees C).
In a 4 quart casserole dish, combine the potatoes, kielbasa OR sausage, mushroom soup and vegetable beef soup. Mix together well.
Bake at 350 degrees F (175 degrees C) for 1 1/2 hours.
For slow cooker: Place the potatoes, kielbasa OR sausage, mushroom soup and vegetable soup in a slow cooker.
Cook on low setting for 6 to 8 hours.

These meatballs were great! I have to admit, I just used plain ground beef for the sake of time but the seasonings all worked well together. I can't wait to be able to use the 3 different meats. Makes 12 servings.

INGREDIENTS
1 pound ground beef
1 pound ground turkey
1 pound ground Italian sausage
1 large onion, diced
2 eggs
1/2 cup Italian-style seasoned bread crumbs
1/2 cup quick cooking oats
2 tablespoons Italian-style seasoning
vegetable oil for frying

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Combine ground meat, onion, eggs, bread crumbs, oats, and seasoning in a large bowl. Shape into 2 inch diameter balls.
Heat about 1/2 inch vegetable oil in a large saute pan. Brown meatballs in hot oil for about 5 minutes. Transfer to a glass baking dish.
Bake in preheated oven for 25 minutes.

This is a simple Italian casserole that goes great with garlic bread. I didn't use the pepperoni in mine. Also, I halved the recipe and it still made a ton. Makes 8 servings.

INGREDIENTS
1 pound rigatoni pasta
1 pound ground beef
1 pound Italian sausage
1 (8 ounce) can mushrooms, drained
2 (32 ounce) jars spaghetti sauce
1 1/2 pounds shredded mozzarella cheese
thinly sliced pepperoni

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to boil. Pour in rigatoni, and cook until al dente, about 8 to 10 minutes. Drain, and set pasta aside.
Meanwhile, brown ground beef and italian sausage in a large skillet over medium heat. With a slotted spoon, remove beef and sausage to a baking dish. Stir mushrooms, spaghetti sauce, and cooked pasta into the baking dish. Sprinkle cheese and pepperoni over the top.
Bake in preheated oven until the cheese is brown and bubbly, about 20 minutes.

This is a quicker, easier way to make a dish that traditionally takes a long time. Makes 8 servings.

INGREDIENTS
4 pounds dark meat chicken pieces
1 tablespoon vegetable oil
5 cloves crushed garlic
1/2 cup all-purpose flour
1 teaspoon poultry seasoning
3 (4 ounce) links sweet Italian sausage, sliced
1 cup chopped onion
3 carrots, sliced
1/2 pound fresh mushrooms, sliced
1/2 teaspoon dried rosemary
1 cup red wine
1 (14.5 ounce) can whole peeled tomatoes
salt and pepper to taste

DIRECTIONS
In a large skillet, heat oil. Add 1/2 of the garlic. Season flour with poultry seasoning. Dredge chicken parts in flour, then brown in the skillet for 4 or 5 minutes. Add the sausage, and saute for a few minutes. Add the onion, carrots, mushrooms, rosemary and the remaining garlic. Stir all together.
Add the wine and tomatoes; stir. Cover and let simmer over low heat for 25 minutes. Season with salt and pepper to taste and let simmer for another 10 minutes. Let cool covered for 10 minutes, then serve.

This is really good and pretty fast to make. Makes 6 servings.


INGREDIENTS
1 (12 ounce) package dry penne pasta
2 teaspoons olive oil
1 pound mild Italian sausage
1 cup chopped onion
1/2 cup white wine
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes with garlic
1 (6 ounce) can tomato paste
2 cups shredded mozzarella cheese

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a large, deep skillet. Place sausage and onion in the skillet and cook over medium high heat until evenly brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with mozzarella.
Bake in preheated oven for 20 minutes, or until cheese is melted.