Chili

chilli

 

A few weekends ago I tried to make dishes that I could freeze as I was going on a business trip and wouldn’t be home to cook for my family.  My husband does know how to cook, in fact this is his Chili recipe.  However, with time constraints, I didn’t want him to eat cans of soup.  This recipe is easy.  You need about

One yellow onion chopped

3 large cans of plum tomatoes

1/2 pound ground beef

1/2 pound ground pork

2 regular size cans red kidney beans

1 regular size can of white lima beans

1 regular size can of pinto beans

1 regular size can of chickpeas

 

Cheddar cheese for grating

sour cream

a bunch of chopped chives or scallions

Salt and pepper

Chili powder

Red pepper flakes

1 oz dark chocolate

2 flour tortilla per person or saltines crackers.  I prefer the crackers but my husband likes the tortillas.

 

To start, chop the onion up and put in a big pot to saute with some olive oil.  Once the onion has cooked for about 3 minutes add in the beef and pork.  Add in the salt and pepper, red pepper flakes and some chili powder, maybe a big heaping tablespoon.  Make sure the meat mixture is well browned, but not too browned.  Add in the cans of tomatoes.  Cook covered for 15 minutes.  Add the beans and let simmer for about 45 minutes covered.  Uncover for the last 15 minutes.  Add the chocolate and stir in.  Meanwhile grate some cheddar cheese.  I prefer sharp cheddar.  Chop up some chives and heat up the tortillas or get out the saltines.  Serve a 2 big ladles per bowl.  Add a dollip of sour cream, add the cheddar cheese and top off with some chives.  Again, YUM!!!

348/365 - Chili Powder
348/365 – Chili Powder (Photo credit: djwtwo)
Advertisements

Tacos with a fabulous Guacamole

In the land of fish tacos, Los Angles has some pretty great bites.  The mexican influence with its spicey salsas and yummy dishes are easy to come by in Southern California.  LA has LAfied the taco.  But with all that said, I decided just to make my own tacos tonight. I bought the taco kit… not so authentic, but it will cure the taco fix.  When using the kits,  I usually toss out the spice pack  and the salsa pack.  But tonight I was stressed for time and it just seemed easier to use the premixed spices, this time at least.  I did toss the salsa pack away.

The way I made my tacos:

I used fresh organic hamburger meat about 1/2 pound for 2-3 people.  First, I chopped up some onion and sautéed it slightly with a touch of oil.  I then added the fresh organic ground hamburger meat and then the spice packet with a bit of water, as they advised on the packet instructions.  While this was cooking I moved onto making my salsa.  I will not eat the prepackaged salsa that was in my taco kit, even if time is a constraint.  It’s so easy to make a nice fresh salsa.  I chopped up some red onion, used half for my salsa and put half to the side for my guacamole.  I then chopped about 8 nice plum tomatoes,  a big bunch of cilantro and about 1  jalapeno or any hot pepper .  I put it all together and then for the last touch, I added tons of lime and put it aside.  Meanwhile I checked on my meat and stired it a bit.  It was time to put the taco shells in the oven to warm them up.  While they were heating, I start on my guacamole.  I used about 3 ripe avocados ( You can buy unripped avocados and place them in a paper bag over night, they will be ready by the next day) I smashed the avocado up nicely, not too soupy in consistency and not too chunky.  I cut up one tomato and de seeded it.  Cherry tomatoes are also wonderful to use.  I added the chopped tomatoes to the avocadoes, added some chopped jalapeno, maybe a tablespoon, then a few drops of hot sauce.  Stir it all together.  Add salt and pepper and then a bunch of nicely cut up cilantro. For the final touch stir in about  1 and 1/2 limes juiced.

Yum and more yum  I then open, as guilty as I feel for not making them myself, a can of re-fried beans.  It just adds to the taco’s texture and taste.  I heat it up, chop up some romaine lettuce and place it in a bowl, dice some tomatoes and place them in a separate bowl and then shred some sharp cheddar cheese and put that in a separate bowl as well.  These bowls are for us to assemble our own tacos to our liking.

Beep the oven goes off, we are ready to compile our tacos.  I made myself 3, fabulous tacos and my husband made 4.  This was a definite splurge meal, according to the Dukan diet.  But I feel its’ much healthier, aside from my canned beans, than anything you will get in a fast food, taco restaurant.  I  like cooking at home with the freshest and most natural products possible which makes a big, big difference in taste.  For dessert we had some brownies with red wine salt-Sel de Cali.  Yum a perfect meal.

 

The two sauces will work just by adding all the ingredients and mixing.  There is no right or wrong way.  Just use yummy ingredients and they will turn out great.  

Salsa: 

8 plum tomatoes chopped

a big bunch of cilantro

1 Jalapeno pepper, de seeded and finely chopped

1/2 red onion chopped

1-2 squeezed lime juice

salt

 

Guacamole

3 ripe avocados

1 big bunch of cilantro

1/2 red onion or sweet yellow onion

1 jalapeno chopped (de see)

1 tomatoe diced and de seeded or 6 cherry tomatoes

a few drops of hot sauce

1 juiced lime