Back to Routine

Went back to work today. Most of the kids were excited to be back.

Made chili for dinner because my apartment is so cold. Surprisingly I have never made chili before perhaps because I didn't actually start liking it until a few years ago.



Simple Beef and Bean Chili

1 pound ground beef (less than 10% fat)
2 cups chopped onion
3 cloves garlic
2 to 3 tablespoons chili powder
1 to 2 tablespoons unsweetened cocoa powder
2 teaspoons ground cumin
1 can (28 ounces) diced tomatoes in puree
1 tablespoon unsulfured molasses
coarse salt
1 can (15.5 ounces) organic red kidney beans
1 can (15.5 ounces) organic black beans

Topped with cornbread or tortilla chips and cheddar cheese.

I use mostly organic ingredients and this makes a huge difference in flavor.

1. Heat a Dutch oven over medium high heat. Add ground beef. Cook, stirring and breaking up meat with a spoon until no longer pink, 8 to 10 minutes.

2. Add onion, garlic, and cook until soft, stirring often, about 5 minutes. Stir in chili powder, cocoa powder and cumin, cook stirring until fragrant about 1 minute.

3. Add tomatoes and molasses along with 3/4 cup of water and 2 teaspoons of salt; bring to a boil. Reduce heat to a simmer; cook, partially covered for 20 minutes. Check seasonings and make adjustments to your own taste.

4. Add beans; continue cooking, uncovered, until meat and beans are very tender, and chili is thick, about 30 more minutes. Serve with toppings.


Prep time is about 30 minutes. Total time is about an hour and a half. Recipe makes plenty, easily enough for 6.

Family Affair

So this recipe was born out of the efforts of my mother, sister, myself and sheer necessity. My sister had promised a boy stuffed peppers in exchange for car repairs. She was definitely getting a good deal but showed up at the last minute to pull the meal together depending on my mothers well-stocked kitchen. We threw this recipe together and it has turned out fabulous every time any of us have made it. It also appeased the boy.

Stuffed Peppers for New Brakes

1 pound ground beef
½ cup diced green pepper
½ cup diced onion
1 tbsp butter
½ cup uncooked rice
1 14 oz can diced tomatoes
1 finely chopped clove of garlic
¼ cup parmesan cheese
½ cup mozzarella
salt
pepper
garlic salt
olive oil
4 whole peppers cleaned with top removed.


Directions:

1. Cook rice in pot with water and butter.
2. Brown ground beef in skillet. Drain. Sauté green pepper, onion, garlic, with olive oil, salt and pepper.
3. Combine tomatoes, beef, and peppers in onions simmer at medium heat for 7-10 minutes. Stir in rice.
4. Combine cheeses. Oil baking pan. Heat oven to 375.
5. Place a spoonful of cheese in the bottom of each pepper. Fill with meat and rice mixture. Top with remaining cheese.
6. Bake in oven for 15 minutes or until cheese is melting and browned.