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!

Bacon Pierogi Casserole

It's been bitter cold in Boston for the past few days, and all I've craved is comfort foods. (As a Minnesotan at heart, I realize it's not *that* cold here, but unlike my time in Minnesota, I walk almost everywhere here, instead of hopping in my car. And, I now have a dog that needs to be walked, no matter what the temperature or weather is!)

A colleague of my husband gave us some homemade mushroom pierogies, and we were looking for another way to cook them. (I usually boil pierogies, and then pan fry them in a little butter) We loved this recipe! It's easy to whip up after work, and had just the right amount of sauce.



BACON PIEROGI CASSEROLE (Adapted from Cooking Light)

1 (16-ounce) package frozen potato and onion pierogies (we used some homemade mushroom ones from a friend)
3 bacon slices, chopped
2 garlic cloves, minced
4 ounces 1/3-less-fat cream cheese
1/2 cup fat-free, lower-sodium chicken broth
1/2 cup shredded sharp cheddar cheese
1/4 cup thinly diagonally sliced green onions
1/4 cup chopped roma tomato

Preheat oven to 400°. Arrange the pierogies in an 8x8-inch glass baking dish coated with cooking spray.

Cook bacon in a saucepan over medium heat until crisp; remove from pan. Set aside.

Add garlic to drippings in pan, and cook for 30 seconds, stirring constantly. Add cream cheese to pan, and cook for 1 minute or until cream cheese begins to melt, stirring frequently. Gradually add chicken broth to pan, stirring with a whisk until smooth. Pour the cream cheese mixture evenly over pierogies. Top evenly with cheddar cheese. Bake at 400° for 20 minutes or until bubbly and thoroughly heated. Remove from oven, and sprinkle with bacon, green onions & tomato.

ENJOY!