Tagged with chili …

Mar 21 2012
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Beef, We Eat Well

One-hour Chili aka what I ate for a week

Last week, Jon traveled to Kentucky and left me at home to fend for myself. As I expressed on my personal blog, I was lost without him. It was Sunday afternoon before I realized I’d have to go to the store if I wanted to eat that evening… and for the rest of the week. So naturally, I made the biggest pot of chili EVER and ate it twice a day for an entire week. Fear not, it is rather tasty. Better yet, it’s super easy to make. Sorry, no photo. You will just have to trust me on this one.

 

One-hour Chili

Ingredients

  • 1 lb. lean ground beef (97% fat free)
  • 1 can stewed tomatoes
  • 1 can diced tomatoes with green chilies
  • 1 can kidney beans
  • 1 can red beans in chili sauce
  • 1 onion, chopped
  • 1 tbsp Sriracha
  • 1 tbsp garlic
  • sour cream
  • cheddar cheese

Preparation

Brown the ground beef in the bottom of a large pot. Add stewed tomatoes, diced tomatoes, kidney beans, red beans, onion, Sriracha and garlic. Cover and cook for 45 minutes. Top with sour cream and cheese. Enjoy!

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Sep 25 2011
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Beef, We Eat Well

30 Minute Chili & Cornbread

Today has been a dreary day, so what better way to warm the soul than with a piping hot bowl of homemade chili? As most of you know, Jon does a majority of the cooking, so when I set up camp in the kitchen, I opt for quick and easy. That’s not to say the results aren’t tasty, they simply aren’t as complex. This chili is no exception. You can whip up this flavorful meal in less than 30 minutes- from prep to bowl.

Ingredients:

  • 1 lb lean ground beef
  • 1 white onion, coarsely chopped
  • 2 cloves garlic, minced
  • 1 can kidney beans
  • 1 can chili beans
  • 1 can stewed tomatoes, partially drained
  • 1 can diced spiced tomatoes, partially drained
  • 1 can green chilies, drained
  • Salt, pepper, chili powder, cayenne pepper, celery salt, garlic powder and cumin to taste
  • Sour cream
  • Shredded cheddar


Preparation:
In a large pot, place the ground beef and chopped onion. Turn heat to medium high and cook meat, stirring occasionally, until browned. Add the remaining ingredients, stir, reduce head to medium, cover and cook for 20 minutes. Serve immediately with sour cream and shredded cheddar.


I tried something new with the cornbread. I used the Jiffy Cornbread mix and replaced the 1/3 cup of milk with 1/3 cup of creamed corned. The result was interesting- a crumblier bread, but oddly enough, it was packed with moisture.
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Dec 01 2010
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We Eat Well

The Best Chili for the First Snow

Today, we received our first snow of the season. While it’s cold and blustery outside, Jon and I were warm and toasty inside thanks to his adaptation of Havana Moon Chili from epicurious.com. Don’t let the ingredients scare you away, this chili is a keeper.

Ingredients

  • 2 tablespoons vegetable oil
  • 1/2 cup chopped onion
  • 3 garlic cloves, minced
  • 1 pound ground pork
  • 1 pound ground chuck
  • one 14 1/2-ounce can beef broth
  • one 28-ounce can whole peeled tomatoes, drained
  • 2 tablespoons balsamic vinegar
  • 1/3 cup raisins
  • 2 tablespoons chili powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/4 cup pimiento-stuffed green olives, halved
  • 1/4 cup slivered blanched almonds
  • 2 cups cooked black beans
  • 2 cups cooked white rice

    • Preparation

    Heat the vegetable oil in a Dutch oven. Stir in the onion and garlic and cook until soft. Add the pork and beef, and cook until browned. Drain off the excess fat.

    Add the beef broth and tomatoes, squashing each tomato by hand before adding it. Stir in the vinegar, raisins, spices, and salt. Bring to a boil; reduce the heat and cook 30 minutes, partially covered. Uncover and cook for 30 minutes more. Add the olives and almonds and cook an additional 5 minutes.

    To serve, place a mound of beans and a mound of rice in each bowl. Ladle the chili on top.

    Adaptations

    Jon used golden raisins in place of “regular” raisins, and diced chicken, pork and beef in place of ground pork and ground chuck. He reduced the rice to 1 cup, and we mixed the black beans and rice into the mixture while it cooked, instead of pouring it over the beans and rice afterward. We topped ours off with sour cream. Delish.
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