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Thursday, February 27, 2025

Chili - from the Preppy Kitchen

 I finally got around to finding a recipe that is easy - and I was pleased with the results. I bought the ground beef at Gateway and I think that made a difference.

Chili

https://preppykitchen.com/chili-recipe/


Jean's comments are in blue


2 tablespoons olive oil

1 large onion chopped (280g)

1 bell pepper green or red, chopped (140g)

4 garlic cloves minced

1 pound ground beef (450g)

1 tablespoon tomato paste

3 tablespoons chili powder

1 tablespoon ground cumin

1½ teaspoons dried oregano

1 teaspoon salt

¼ teaspoon cayenne pepper

½ teaspoon ground black pepper

1 (14.5-ounce/411g) can diced tomatoes - fire roasted, Muir brand

1 (8-ounce/226g) can tomato sauce

1 (16-ounce/454g) can red kidney beans rinsed and drained

1 (16-ounce/454g) can pinto beans rinsed and drained

2 cups beef broth (480mL) - I used Better Than Bouillon + water


2 tablespoons soy sauce

2 tablespoons Worcestershire sauce


To serve:

Lemon juice

Shredded cheese

Sour cream

Tortilla or corn chips

Sliced green onions


  • Heat the oil in a large Dutch oven over medium-high heat. Add the onion and bell pepper and cook, stirring frequently, until slightly softened, about 5 minutes. Add the garlic and cook for 1 more minute.
  • Add the ground beef and cook for about 5 minutes, breaking into small pieces with a wooden spoon until no longer pink.
  • Reduce the heat to medium. Add the tomato paste and cook for 1 minute. Add the chili powder, cumin, oregano, salt, cayenne, and black pepper. Cook for 1 minute, stirring frequently, until the spices are aromatic.
  • Stir in the diced tomatoes, tomato sauce, kidney and pinto beans, soy sauce, Worcestershire sauce, and beef broth. Scrape the bottom of the Dutch oven to loosen any browned bits and bring to a simmer.
  • Reduce the heat to medium-low, and simmer, uncovered, until the chili thickens, 25 to 30 minutes. Season with more salt and pepper to taste. Add a generous squeeze of fresh lemon juice to each serving. Top with shredded cheese, sour cream, tortilla crisps, and sliced green onions, if you like.
  • It's always better the day after. It might need some water added when reheating.


  • OPTIONS:

    For additional savory notes and added warm spice, add up to 1 tablespoon of unsweetened cocoa powder and/or 1 teaspoon of ground cinnamon.
  • To enhance the meatiness of the chili, add up to 1 tablespoon of soy sauce or Worcestershire sauce. I added 2 T of both.
  • If you like spicy chili, try using Rotel tomatoes with green chilis in place of plain diced tomatoes. Or add a diced jalapeƱo to the mix with the onions and bell peppers.
  • Mix and match your beans depending on what you have. I’ve made this recipe with all varieties, including black beans and white beans—it’s always a hit! My only recommendation is you skip pre-seasoned “chili beans,” which can be overly salty or overly sweet.
  • Make a vegetarian chili be skipping the ground beef altogether and adding two more cans of beans, or using a plant-based substitute.
  • Swap the ground beef for another protein like ground turkey, ground chicken, or ground pork.
  • Swap your regular chili powder for all or in combination with ancho chili powder or chipotle chili powder.

Friday, February 14, 2025

Lemon meringue pie

Separate 3 eggs


In med saucepan combine

1 cup sugar

3 T AP flour

3 T corn starch

dash salt


Gradually add 1 1/2 c water

Cook and stir over medium-high heat until thick and bubbly - cook/stir 2 min more

Set aside to cool


Beat egg yolks slightly, temper by adding the hot filling

Boil gently while stirring for 2 minutes


Add

2 T butter

1-2 tsp finely shredded lemon peel

1/3 c fresh lemon juice


Pour into baked pie shell, top with meringue, bake 350° 12-15 min - til meringue is golden

Store in fridge


Meringue


Bring 3 egg whites to room temp - combine with

1/2 tsp vanilla

1/4 tsp cream of tartar


Beat on medium until soft peaks form

Gradually add 6 Tbsp sugar - 1 Tbsp at a time

Beat 4 minutes - until peaks are stiff and glossy and sugar has dissolved

Spread on filling, seal to edge of pastry


***

4 egg whites

1 tsp vanilla

1/2 tsp cream of tartar

1/2 c sugar