Beefy Chili

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I’ve said it before and I’ll say it again ~ I am not a fan of chili.  Mr. Meat Eater loves it so I continue to make it using different recipes hoping I’ll find one that I like enough to make again.

This recipe is very different from others in that there are no ingredients like onions, pepper, etc.  So in that way, it’s more like a stew I guess.  It’s really quite good and super easy to make.

Chili is still not a favorite but I will make it again so that’s something!  I found the recipe over at Southern Living.

Chili

Beefy Chili

4 lbs beef stew meat
2 tbsps chili powder
2 (6 oz) cans tomato paste
1 (32 oz) container beef broth
2 (8 oz) cans tomato sauce
2 tsps minced garlic
1 tsp salt
1 tsp dried organo
1 tsp cumin
1 tsp paprika
1 tsp onion powder
1/2 tsp black pepper
1/4 tsp cayenne pepper
Toppings: Tortilla chips, sour cream, cheese, chopped onion, etc., optional

In a Dutch oven over medium-high heat, brown the meat in batches if needed. Remove the meat but leave the drippings in the pot. Add the chili powder and cook, stirring constantly, for 2 minutes. Stir in tomato paste and cook for 5 minutes.

Return the meat to the pot and stir in the beef broth and the next 9 ingredients and bring to a boil. Reduce heat to low and simmer, uncovered, for 1 1/2 hours, stirring occasionally. Cook until beef is tender.

Serve with cornbread and toppings if desired.

Makes 4-6 servings.

Happy Cooking!

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Chili That Even This Chili Hater Loves!!

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It’s true ~ I hate chili.  Mr. Meat Eater, on the other hand, would eat it 5 times a week if I would make it.  It has taken me 32 years of wedded bliss to find a recipe that even I would eat and like and plan to make again!

The recipe calls for beer and I had some Guinness in the fridge so that’s what I used and it really gave the chili great flavor.  I only used one teaspoon of cayenne so that I could actually eat it and Mr. Meat Eater added more Tabasco because we all know that if food doesn’t make you sweat, it’s not nearly hot enough.

You will have to plan ahead a bit since this cooks for about 3 hours but it’s well worth it.

I found the recipe in the Southern Living 2011 Annual and I have never been steered wrong by a Southern Living recipe so I should have known it would be good.

Chili That Even a Chili Hater Will Love

VIEW PRINTABLE RECIPE HERE!

2 lbs ground beef ~ I used 85%
1 medium onion, chopped
3 to 4 garlic cloves, minced ~ I used 4 cloves
2 (15-ounce) cans pinto beans, rinsed and drained
3 (8-ounce) cans tomato sauce
1 (12-ounce) bottle dark beer ~ I used Guinness
1 (14 1/2-ounce) can beef broth
1 (6-ounce) can tomato paste
1 (4.5-ounce) can chopped green chiles
2 tbsps chili powder
1 tbsp Worcestershire sauce
2 tsps ground cumin
1 to 2 tsps ground red pepper (Cayenne) ~ I used 1 tsp
1 tsp paprika
1 tsp hot sauce
Sour cream, cheddar cheese for toppings if desired

Cook beef, onion, and garlic in a Dutch oven over medium heat, stirring until meat is no longer pink. Drain well.

Combine meat mixture, beans, and next 11 ingredients in Dutch oven and bring to a boil.

Reduce heat and simmer 3 hours or until thickened.

Garnish with sour cream and cheese if desired.

Happy Cooking!

Shells and Spinach Soup

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This soup is really like Minestrone and very easy to make.  I like that it didn’t take long to simmer on the stove and it didn’t make a ton of soup.  I think that I would use a can of diced tomatoes next time just to save having to cut up the stewed tomatoes.  I also just ripped up the spinach instead of chopping it ~ very easy.  Tubetti pasta would work well in this recipe, too ~ actually any small pasta would work I think. I served it with a loaf of sourdough bread from Panera ~ yum!

I found the recipe in a Taste of Home Christmas recipe magazine.

Shells and Spinach Soup

3 cups chicken broth
1 (14.5 oz) can stewed tomatoes, cut up
1 cup uncooked small shell pasta
1 tsp chicken bouillon
1 clove garlic, minced
1 (15 oz) can cannellini beans or another white bean, rinsed
1 cup chopped fresh spinach
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp pepper
Grated Parmesan cheese for garnish

In a large saucepan or Dutch oven, combine the broth, tomatoes, pasta, bouillon, and garlic and bring to a boil.

Reduce the heat and simmer, uncovered, for 5-7 minutes or until pasta is just about tender.

Stir in the beans, spinach, basil, oregano, and pepper and cover and simmer for 10 or until heated through and pasta is tender.

Serve in soup bowls and sprinkle with Parmesan cheese.

Makes 4 to 5 servings.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Easy Chicken Chili

4 Comments

Don’t faint ~ it’s actually a NEW post!!!! I needed a long break from thinking about food ~ as much as I love to cook, I do need a break from even thinking about it once in awhile.

Quite a bit has happened since I’ve been gone from the blog. The most important being my daughter got engaged and Mr. Meat Eater was out of work and is now back at work. The wedding date is June 9, 2012, and we are very excited and I’m sure you will get sick of me talking about it in the months to come. As for Mr. Meat Eater ~ he can never fully retire or we will kill each other.

I loved this recipe ~ it’s a bit spicy but not bad and you can always make it spicier if you prefer by adding hot sauce before eating.  It’s easy to make but it needs to simmer on the stove for about an hour so keep that in mind.

Easy Chicken Chili

2 poblano chili peppers, chopped
1 large red bell pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
2 tbsps olive oil
2 (14.5 oz) cans zesty chili style dice tomatoes (I used Del Monte)
3 cups chopped cooked chicken (I used a rotisserie chicken)
1 (16 oz) can navy beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1 (12 oz) can beer or 1 1/2 cups chicken broth (I used beer)
1 envelope white chicken chili seasoning (I used McCormick brand)

Put the olive oil in a Dutch oven and heat. Saute the first 4 ingredients over medium-high heat for 8 minutes or so or until tender.

Add the diced tomatoes and the next 5 ingredients and bring to a boil over medium-high heat. Reduce to low and simmer, stirring occasionally for 1 hour.

Serve with desired toppings.

Makes 4-6 servings

Happy Cooking!

Irish Beer Stew

2 Comments

I am not a fan of stew at all but DH loves it so I suffer through it once in awhile.  This recipe is really flavorful and has veggies that I love which makes it easier for me to eat, LOL!

This recipe is great for your St. Patrick’s Day meal or any time of the year.  Guinness is the choice of beer but you can use any brand of Irish stout, such a Murphy’s, etc.  I use more mushrooms and potatoes than called for in the recipe.

Irish Beer Stew

2 tsps vegetable oil
1 lb beef stew meat
2 tbsps flour
1 onion, chopped
2 cups sliced fresh mushrooms
6 cloves garlic, minced
1 (6 oz) can tomato paste
2 cups beef broth
12 ozs. Irish Stout beer
4 cups sliced carrots
2 large potatoes, diced
1 tbsp cornstarch
1 tbsp cold water
1/4 cup chopped fresh parsley, optional

Over medium-high heat, heat oil in a Dutch oven.  Place flour and beef cubes in a ziplock bag and shake until cubes are coated with flour. Fry beef cubes in the hot oil until browned on all sides. Remove from pot.

Saute the onions, mushrooms, and garlic in the same pot until tender, about 2-3 minutes. Do not remove from the pot.

Return the beef to the pot and add the tomato paste, beef broth, beer, potatoes, and carrots. Cover and simmer over low heat for 1 hour ~ you can let it go longer, just make sure it’s not sticking to the pot.

Mix together the cornstarch and cold water and stir into stew. Continue simmering until thickened.

Sprinkle stew with parsley if desired and serve.

Makes 6-8 servings.

Happy Cooking!

Basic Beef Stew

5 Comments

Stew doesn’t thrill me but DH loves it so I make it once in awhile.  The thing I like about stew is that you can really use just about any veggie you have.  This recipe is easy but it does take some time to cook so take that into consideration.

Basic Beef Stew

4 pounds beef stew meat
3/4 cup flour
1/3 cup olive oil
2 large onions, diced
1 (6 ounce) can tomato paste
1 cup red wine
1 lb. potatoes, cut in 2 inch pieces
2 cups baby carrots
2 cups beef broth
1 tbsp kosher salt
1 tsp thyme
1 bay leaf
1 cup frozen peas (don’t need to defrost)

Heat 2 or 3 tbsps of olive oil in a large skillet over medium-high heat. Coast stew meat with the flour and brown in the hot oil, adding more oil if necessary. Transfer browned meat to an ovenproof Dutch oven.

Add the onions to the skillet and saute until tender. Stir in the tomato paste until the onions are coated and then transfer to Dutch oven.

Pour the wine in to the skillet and scrape up any bits and then add to Dutch oven.

Stir the broth, salt, thyme, and bay leaf into the ingredients already in the Dutch oven.

Bake in a 325º for 4 hours OR cook on the stovetop over low heat for 2 1/2 hours. In both cases, stir occasionally and add more beef broth (up to 1 cup) if you feel it needs it. I cook mine on the stovetop.

Add the potatoes and carrots during the last hour of cooking and the peas during the last 10 minutes of cooking.

Makes 8 to 10 servings.

Happy Cooking!