We are not, for the most part, eaters of red meat. We have a great source for chicken (free range, anti-biotic free, rocked to sleep nightly with chicken lull-a-byes - you know the type), but have had a harder time finding a consistent and convenient source for beef.
And also we were vegan last year for 7 months whenever we ate together as a family. But that's for a different post.
All this means, I make chili twice a year. This recipe is just mine, based only on years of experimenting with lots of different recipes and figuring out what we like and what we don't. It's also highly dependent on what we have in the pantry.
One whole sweet onion, chopped.
One pound of grass fed, organic beef.
4 cloves garlic, minced
2 zucchinis - partially skinned - and chopped
1 can (or two cups) kidney beans, drained (haphazardly)
28 oz can of crushed plum tomatoes with juices.
2 t cumin
2 t chili powder
1 t salt (more to taste)
1/4 t black pepper freshly ground (more to taste)
1/4 t cayenne pepper
Saute the onion with a generous pinch of salt. Add the beef, cook over medium until brown. Add garlic. Cook 2 minutes. Add beans. Add zucchini. Add tomatoes.
Add spices. Simmer for as long as you can but for at least an hour. If it gets too dry, add a little water or more tomato.
Serve with sour cream, diced green chilis, cheddar cheese or whatever your favorite toppings are.
Tonight I'm adding this baguette which I made last week and then turned into crostini by slicing it thin, brushing it with olive oil, tossing a hint of salt on top and baking at 350 until golden brown. It's the best baguette recipe I've found to date! Crusty on the outside. Soft on the inside. The recipe made two skinny loaves so we ate one fresh out of the oven. Tonight, I'm making it as one loaf and I'm not certain there will be any left over.
And also we were vegan last year for 7 months whenever we ate together as a family. But that's for a different post.
All this means, I make chili twice a year. This recipe is just mine, based only on years of experimenting with lots of different recipes and figuring out what we like and what we don't. It's also highly dependent on what we have in the pantry.
One whole sweet onion, chopped.
One pound of grass fed, organic beef.
4 cloves garlic, minced
2 zucchinis - partially skinned - and chopped
1 can (or two cups) kidney beans, drained (haphazardly)
28 oz can of crushed plum tomatoes with juices.
2 t cumin
2 t chili powder
1 t salt (more to taste)
1/4 t black pepper freshly ground (more to taste)
1/4 t cayenne pepper
Saute the onion with a generous pinch of salt. Add the beef, cook over medium until brown. Add garlic. Cook 2 minutes. Add beans. Add zucchini. Add tomatoes.
Add spices. Simmer for as long as you can but for at least an hour. If it gets too dry, add a little water or more tomato.
Serve with sour cream, diced green chilis, cheddar cheese or whatever your favorite toppings are.
Tonight I'm adding this baguette which I made last week and then turned into crostini by slicing it thin, brushing it with olive oil, tossing a hint of salt on top and baking at 350 until golden brown. It's the best baguette recipe I've found to date! Crusty on the outside. Soft on the inside. The recipe made two skinny loaves so we ate one fresh out of the oven. Tonight, I'm making it as one loaf and I'm not certain there will be any left over.
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