Chili is a great way to use up your pantry, feed a crowd and warm you up on a cold night. It sticks to your bones and just feels like cooler weather. Here is a quick base than mixes cans and fresh ingredients and plenty of spices. Top it off with tortilla chips or some crackers. YUM.
1 lbs lean ground beef
1 onion diced
4 cloves garlic, minced
2 peppers diced (any kind! Green bell, red bell, poblano!)
1 24oz can crushed tomatoes
1 can fire roasted diced tomatoes
1 can tomato sauce
1 can tomato paste
1 can black beans, rinsed
1 can kidney beans, rinsed
1 can pinto beans, rinsed
1 can corn, rinsed
2 Tablespoon brown sugar
1 Tablespoon chili powder
2 teaspoon cumin
1/2 teaspoon cayenne pepper
1 teaspoon oregano
Salt & Pep
In a large dutch, brown off the meat and pour off any excess grease. To the meat add fresh veggies (onion, garlic, peppers) and cook over medium heat until they soften. Then just dump! Tomatoes, beans, and spices all are tossed in the pot.Add salt and pepper to taste
Bring to a boil then simmer the chili covered, stirring every so often. The longer it perculates – the yummier it gets but cook it at least 1 hour!
Top with cheese, sour cream, green onion, hot sauce, and tortilla chips! You can mix up the chili by added chili in adobo sauce or coco powder. Try ground turkey or even go meat free!
Poblano peppers are perfect. They have flavor and a subtle heat. They come alive when roasted and you can truly stuff them with anything. I’ve been trying to ease off the carb train (which is funny because I also have begun to bake bread) so I didn’t want to stuff them with rice. Clearly jicama is the next choice… said no one ever….
jicama and andouille stuffed poblano peppers
2 cups jicama diced
3 poblano peppers
2 andouille sausages diced
1/2 red onion diced
1 avocado diced
1/2 teaspoon cumin
1/2 dried cilantro (or 1T fresh)
1/2 teaspoon Mexican oregano
1/4 teaspoon smoked paprika
Big pinch of salt and pep
Roast the peppers in a 400 degree oven for about 20 minutes. Allow them to cool before handling them! Slice in half and remove the seeds and pulp. Set aside.
In a large mixing bowl mix jicama, sausage, onion, avocado and spices. Fill the peppers with your mixture and pop back into the hot oven. Cook covered for 20-30 minutes.
The jicama doesn’t completely soften but the texture is similar to the classic rice filling! Top with cheese, sour cream, salsa or cilantro!
This might be my favorite dish. It’s so easy but you can still develop complex flavors quickly. It’s even yummier on day 3 and blends my love of tacos with my love of german stews. It’s even hearty enough that the men in your life will love it – it’s Daddy, big brother and boyfriend approved.
1 lb ground beef (or turkey!)
1 16oz jar salsa
1 packet taco seasoning
2 cups dried pasta (wagon wheel is cute)
1 can black beans drained and rinsed
1 can corn drained and rinsed
½ cup sour cream
In a large dutch oven brown off the meat. Drain any excess fat and add the meat back to the pot. Add the taco seasoning, jar of salsa and pasta to the meat and stir. Fill the salsa jar with water, give it a shake and add it to the pot as well. Simmer uncovered until the pasta is al dente, about 20 minutes. (Add more water if needed!)
Once the pasta is tender add in corn & beans; stir to warm them through. Remove from the heat and fold in the sour cream. Boom you’re done! Top with cheese, sour cream, avocado, and jalapeños.
You can go wild with this one. Use different salsas to change it up, try chipotle smoky flavors or add some cocoa and cinnamon for a mole twist. Holy mole it’s good (I just went there).