Spicy Chili

I LOVE a big pot of chili during cold winter months. Chili itself is always easy to make, even when you make it in bulk. One of my favorite things is that it not only tastes great reheated (I usually like it better on the second heating when the flavors have melded), but that it also freezes well, which is useful when you make gallons of chili for only 2 people!

I haven't followed the same recipe more than once lately, and this recipe was basically made to use what we had in our freezer/pantry, without having to buy much more. The thai peppers in this really give it a kick. (I love spicy foods, and this is some HOT chili!) You could easily substitute dried pepper flakes for a less spicy version. Even though I didn't drain any of the canned items, this is still a very thick, hearty chili after simmering for an hour.



SPICY CHILI

8 cloves garlic, minced.
1/2 cup diced jalapeno peppers
2 (15 ounce) cans red kidney beans
2 (15 ounce) cans black beans
5 (14 ounce) cans diced tomatoes
1/8 cup chili powder
1 tablespoon thai red pepper flakes
1 tablespoon ground cumin
1 (1.25 ounce) package taco seasoning mix
3 pounds ground beef

In a large pot over medium heat, combine garlic, peppers, kidney beans, black beans, diced tomatoes, chili powder, pepper flakes, cumin and taco seasoning. Bring to a boil, then reduce heat, cover and simmer.

While soup is heating, cook beef in a large skillet over medium heat until brown. Drain excess fat and rinse, then stir beef into soup pot. Simmer, covered, until flavors are well blended, about 1 hour.

(I personally like a little shredded cheddar & a dollop of sour cream mixed into my chili, but serve however you prefer)

ENJOY!

Beef Stroganoff

As the weather has turned cool, we've been craving heartier dinners. My husband & I love mushrooms, so we decided we'd try stroganoff. I've never made the "real" thing before as I grew up on the Hamburger Helper version, and made crock-pot versions while in college (with lots of cream of mushroom soups and hamburger for the meat). This is definitely worth the additional effort. We easily had enough for about 6-7 servings, which meant easy lunches for the next few days as it reheated fairly well. Next time we make it, I hope to have the time to make egg noodles from scratch, too!



BEEF STROGANOFF (From The Joy of Cooking)

2 pounds of stew beef
2 tablespoons olive oil
3 tablespoons butter
1 onion, chopped
1 pound mushrooms, sliced
2 cups beef broth
1 cup sour cream (I used light sour cream)
1 tablespoon dijon mustard

Cut beef into small strips. Heat oil in a large skillet over medium-high heat. Cook the meat in batches, until just browned. Remove to a plate.

In the same skillet, melt the butter. Add, and cook, the onion for about 3 minutes, or until softened. Add the mushrooms, and cook until the liquid evaporates (approximately 8 minutes).

Add the beef broth, an simmer for 10 minutes. Then stir in the sour cream and mustard. Add back the meat, and simmer (do NOT boil) for about 2-3 minutes until the meat is heated through, but still medium to medium rare. Serve immediately over egg noodles.

ENJOY!