Saturday, January 19, 2013

Recipes 39 & 40: Blue Ribbon Chili and Creamy Broccoli Casserole

While most of the recipes I have made have been completely new, there was one point where I was really feeling like Chili.  I have a recipe that I typically used, but I figured that it would be fine to highlight that.

In addition, I figured that I would make something to go with it, so that at least I was making something new.  So I settled on a broccoli casserole.

Here is a picture of the chili:

And of the broccoli casserole:

I have made this Chili many times and it is really great.   Here is the recipe (link)


  • 2 pounds ground beef
  • 1/2 onion, chopped
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon garlic salt
  • 2 1/2 cups tomato sauce
  • 1 (8 ounce) jar salsa
  • 4 tablespoons chili seasoning mix
  • 1 (15 ounce) can light red kidney beans
  • 1 (15 ounce) can dark red kidney beans


  1. In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
  2. Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.


 The only change that I made to this recipe was that I used ground sirloin.  I didn't have two pounds, I only had 1.3, but I kept everything else the same.

And here is the recipe for the broccoli casserole. (link)


  • 1 (16 ounce) package frozen broccoli, thawed
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1 (8 ounce) package cream cheese, cubed
  • 1 cup crushed buttery round crackers


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 4 to 6 minutes; drain.
  3. Melt butter in a large saucepan over medium heat. Stir in salt, flour, and milk. Cook, stirring constantly, until thick and bubbly. Stir in cream cheese until melted. Remove from heat, and stir in broccoli.
  4. Sprinkle 1/2 cup of crushed crackers over the bottom of a 1 1/2 quart casserole dish. Slowly pour the broccoli mixture into the dish, and top with remaining crushed crackers.
  5. Bake in preheated oven for 30 minutes.


The main change that I made to this was that I used fresh broccoli and steamed it before continuing with the recipe.  In addition I cut the cream cheese in half and also added some garlic salt and pepper to the sauce since a lot of reviewers talked about it being a bit bland.

Finally, I only added the crumbled crackers to the top of the dish.

The Process

I started by cooking the ground sirloin and onions in a large pot.

Sprinkles, attracted by the smell of the meat came to investigate.

After the meat was ready I added the beans and spices and other ingredients, covered it and let it cook for an hour.

Then I started on the broccoli casserole.  I steamed the broccoli and then prepared the sauce.

Once the sauce was ready, I then mixed the broccoli into it.

I then put all of that into a pie plate.

I then added the crumbled crackers (in this case Ritz) to the top of the broccoli mixture.  I then put it in the oven.

As that was cooking, the chili finished.  I took it off the burner and let it sit until the broccoli casserole was done.

Here is a picture of the casserole just out of the oven.

Here is the final result of the chili, covered with sour cream and shredded cheddar cheese.

And here is the final view of the broccoli casserole.

The chili was as good as ever, I think I liked it better with ground sirloin instead of the ground beef.  I also liked the broccoli casserole.  I am not sure that it is a really healthy way to get broccoli, but it was good.

Overall, this was a very good meal.

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