Beefy Chili

It had been cold and rainy all day yesterday and this Beefy Chili definitely hit the spot.  There are no beans in this chili hence the Beefy Chili name.  The flavors are great and I added in about 3 or 4 roasted jalapenos that I had previously roasted, diced and frozen.  Roasting jalapenos gives them a more mellow flavor and a nice smokiness.  If you like spicy, than you should definitely include the jalapenos, but if not, then you can omit them.  I topped this Beefy Chili with diced avocados, shredded cheddar cheese, plain greek yogurt, and fresh cilantro.  It was so delicious!  Enjoy!

Beefy Chili

Printable Recipe

Ingredients

1 tablespoon olive oil

1 pound ground beef

1 onion, diced

1 green pepper, diced

2 to 4 roasted jalapeños, diced (optional – if you like spicy)

10 ounce can diced tomatoes with green chili

28 ounce can crushed tomatoes

2 tablespoons tomato paste

1 teaspoon chili powder

½ teaspoon garlic, granulated or powder

½ teaspoon paprika

½ teaspoon cumin

½ teaspoon salt

½ teaspoon ground black pepper

Directions

In a heavy pan, heat olive oil over medium-high heat.

Add onions and peppers, sauté until soft about 5 to 7 minutes.  

Add ground beef with onions and peppers.  Cook until meat is no longer pink, about 8 to 10 minutes.

Add in jalapenos, diced tomatoes, crushed tomatoes and tomato paste.

Stir in chili powder, garlic, paprika, cumin, salt and pepper.

Cover and simmer on low for at least 30 minutes.

Serves 6 to 8.

Optional Toppings:  diced avocados, shredded cheddar cheese, sour cream/plain greek yogurt, and/or cilantro.

Turkey Chili

Sorry I have been so busy lately and have not had enough time to blog my recipes.   I started a review class a couple nights a week that is work-related to obtain a certification, which is great, but it only reminds me I am not a young college student anymore.  Working all day and then having to take an evening class for another 3 hours is exhausting!  Also the class material is not easy, mostly math and sciences - another reminder that I'm rusty on the material.  The passing statistics on the certification exam is not great, less than 50% pass and in 2010 it was 39% passing of those who took it!  How crazy is that?  Anyway I'm sidetracking...back to this turkey chili, which is awesome.  It took me less than an hour to prep and cook, so not only is this an easy recipe - it is delicious!  I love that I will have plenty of leftovers for work lunches and you can also freeze any leftovers.  I served this turkey chili with cheddar cheese, that I grated myself, sliced avocados, plain greek yogurt and sliced scallions.   I also had jalapeno cheddar bread from the farmers market this week and it went really well with the turkey chili.  

In addition, for a separate meal, you can make a pasta with the turkey chili and add the same toppings.  Enjoy!

Turkey Chili

Printable Recipe 

Ingredients

1 to 2 tablespoons vegetable oil

1 onion, diced (yellow or red)

2 large bell peppers, diced (or 8 to 12 baby peppers)

2 or 3 cloves garlic, minced

1 pound ground turkey
4 or 6 ounce can diced fire-roasted green chiles
15 ounce can pinto beans, rinsed and drained (or kidney beans/black beans)

11 ounce can mexicorn, drained (or whole kernel corn)

28 ounce can crushed tomatoes

15 ounce can diced tomatoes

1 tablespoon tomato paste

1 teaspoon cumin

2 tablespoons chili powder

salt and pepper

Optional Toppings

shredded cheddar cheese

plain greek yogurt or sour cream

avocado, sliced or diced

scallions, sliced

cilantro, chopped

tortilla or corn chips

Directions

Heat vegetable oil in a large pot over medium–high heat.  Add diced onions, bell peppers and garlic.  Sauté for about 5 minutes.

Add in turkey and break up with wooden spoon.  Season with salt and pepper.  Cook turkey until no longer pink, about 3 to 5 minutes. (Note: I added in a little cumin and chili powder to season the turkey.)

Stir in green chiles, pinto beans and corn.  

Pour in diced tomatoes and crushed tomatoes.  Stir in tomato paste.

Stir in cumin and chili powder.

Reduce heat to low.  Cover and simmer for 30 minutes.  Continue to stir occasionally.

Serve in bowls with your favorite toppings.  (Serves 6 to 8)

Chili Rotini

Where did spring go???  It was in the high 70s last week here in DC and today its in the low 60s!  So I wanted something to warm me up tonight.  Chili is the answer!  Chili can be easily made on a weeknight and is such a flexible meal to make.  You can add almost whatever you want to chili.  You could make it more spicy depending on your taste.  I have even made chili in a slow cooker.  I love how versatile chili is and I wanted to share with you this basic chili recipe.  You also can serve this chili alone, without the pasta.

 

Ingredients

½  pound dry pasta (I used whole wheat rotini.)

½ to ¾ pound lean ground beef (You may use ground turkey instead.)

28 ounces  can crushed tomatoes

10 ounces can diced tomatoes & green chilies

15.5 ounces can black beans

15.25 ounces can whole kernel sweet corn

1 small onion

½ teaspoon salt

½ teaspoon freshly ground black pepper

½ teaspoon cumin

1 tablespoon and 1 teaspoon chili powder

1 or 2 tablespoons olive oil

Optional Toppings

1 avocado, diced

shredded cheese (I used a Mexican blend of cheddar, montery jack, colby and mozzarella cheeses.)

sour cream

corn chips

scallions, chopped

cilantro, chopped

black olives, sliced

Directions

For the pasta:

Bring a large pot of salted water to a boil.  Add the pasta and cook until al dente, about 9 minutes. Drain pasta.

For the chili:

Dice the onion into bite sized pieces.  Heat 1 tablespoon olive oil in a large skillet/pan/pot on medium high heat.  Add diced onion and sauté until soft.  Next, add ground beef with salt, black pepper, cumin and 1 teaspoon chili powder.   Stir onions and beef while cooking until no longer pink. 

Add diced tomatoes & green chilies.  Add crushed tomatoes.  Drain corn and black beans and add to chili.   Stir in 1 tablespoon chili powder. 

Reduce heat to medium-low heat and simmer for 30 minutes.

You can add the cooked pasta into the chili and stir to mix or you can just serve the pasta topped with chili.  Top with cheese and/or any topping(s) you would like.

Serves 4-6.  Enjoy!