March 2014 - Page 3 of 10 - Garden Seeds and Honey Bees

Homemade Chili

This is a hearty thick chili.

Seasoned Ground Chuck (Ground Beef)

* 3-4 pounds Ground Chuck (Ground Beef) cooked with the following seasonings and fat drained off
*2 tablespoons Dried Onions
*1 teaspoon Chili Powder
*1/2 teaspoon Deverle’s Seasoning or Season All
*1/4 teaspoon Black Pepper

Cook together the above.

Add the following to the cooked seasoned ground Chuck and cook for an additional 5-10 minutes to blend flavors.

*1 medium Onion, diced
*1 large Green Bell Pepper, diced
*1 large clove Garlic, minced or pressed
*1 teaspoon Salt or to taste
*1/4 teaspoon Black Pepper or to taste

Chili Sauce

*2 small cans diced Green Chiles or 1 Jalapeño chopped
*1 quart tomato Purée or 1 cup tomato Paste with 1/2 cup water added
*1-2 tablespoons Chili Powder
*1 tablespoon Cumin
*Dash of Tabasco
*2 tablespoons Sugar
*2 teaspoons Coriander or bunch of Cilantro chopped
*2 teaspoons Dry Mustard
*1 (46 ounces) large can or bottle V-8 Juice, add as needed
*2 (15.5 ounce) cans Red Kidney Beans, drained and rinsed, add about ten minutes before serving

Add seasonings to ground Chuck and cook ground chuck on medium heat until no longer pink and drain off fat. Add the onions, green peppers, garlic, salt and pepper to blend flavors cook an additional 5-10 minutes.

Chili Sauce: Combine in a bowl the above chili sauce ingredients, except the red kidney beans.

Add Chili Sauce to meat mixture except for the red beans and Simmer until beef is tender or about an 1 hour, adjust seasoning as needed along with adding more V-8 Juice. Add red kidney beans and serve.

Servings 8-10

See Cinnamon Sweet Rolls

Enjoy!

Jessica and Lindy

Cashew Curry Soup

*1-2 tablespoon Extra Light Olive Oil
*1/2 Onion, Diced
*3-4 medium Garlic Cloves, minced
*2 inches Fresh Ginger, peeled and minced
*24 ounces Low Sodium Chicken Stalk, add more if needed
*1-2 teaspoons Curry, to taste
*2 Sweet Potatoes, cubed
*1 can 15 ounces Cannellini White Kidney Beans, drained and rinsed, add at the end of cooking
*2 medium Zucchinis, sliced and Halved, add when sweet potatoes are soft
*1 14 ounce can Light Coconut Milk or regular, add at the end of cooking
*1-2 cups frozen Peas, add at the end of cooking
*Salt and Pepper, to taste
*Cashews, topping on served bowl of soup

Optional: **Quinoa, cooked according to directions on package (1 cup Red Quinoa to 2 cups boiling Water.)

In a cast Iron skillet heat on medium heat and add olive oil, sauté onions until soft then add minced garlic and ginger. Remove skillet and deglaze skillet with a little of chicken stalk and add to a stock pot. Add the rest of chicken stalk to stock pot and bring to a boil and add sweet potatoes and cook until tender. Then add zucchini cook a few more minutes and add the rest of the ingredients except for cashews and quinoa.

Serve over quinoa if desired and top with cashews.

Serves 6 people or more depending on soup bowl size.

Recipe adapted from Bittersweet blog.com