Penny Pincher's Chili
2 tsp canola oil
1 1/2 cups diced onion and green pepper- I use the frozen, already chopped
Salt
Pepper
3 cloves garlic minced (2 tsp)
1/4 pound ground beef
2 small zucchini grated and squeezed of all water
1 T chili powder
1 tsp ground cumin
1/2 tsp ground corriander
1/2 tsp dried oregano- add up to a tsp if you like
1/2 tsp ground cayenne pepper
1 T tomato paste- I use the kind in a tube
1 can (14.5 oz) diced tomatoes
1 chili diced- I used a Serrano, should have used a second one, but a jalapeno or two would be fine
1 can (15.5 oz) black beans drained and rinsed
1 cup water- broth would work too
1 T Worcestershire sauce
1 can (8.5 oz) corn
1/4 cup cilantro chopped
In large skillet over medium heat, saute onions and peppers in oil until soft (about 4-5 minutes). Season with salt and pepper. Add garlic and cook about 1 minute. Add beef, zucchini and spices (chili powder through cayenne), stirring often until beef is nicely crumbled. Stir in tomato paste and cook a minute or two. Add canned tomatoes, diced chili pepper, beans, water and Worcestershire sauce. Bring mixture to a boil, cover, reduce heat to low and simmer 20 minutes. Taste for seasoning and add more salt or pepper if needed. Add corn and cook uncovered on low for five minutes. Garnish with cilantro, or stir it into the dish right before serving.
I served this with brown rice. I don't think I've shared this before, but cooking brown rice has always been a problem for me. I either didn't cook it long enough and it was soupy. Or I burned the rice and scorched the bottom of the pan. I have a one word solution for this problem:
Yes, Success- Boil-in-Bag Brown Rice. It cooks in ten minutes, not forty. It's an easy clean up, and so far it's worked for me.
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