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Beef and Red Bean Chili October 28, 2015

Filed Under: Chili seasoning,Recipe - Sue Fuirst @ 11:42 pm
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beef and red bean chili

2 ½ lbs coarsely ground or diced beef chuck

1 onion, diced

3 cloves garlic, diced

1 jalapeno pepper diced or 1 small green pepper, diced

3 Tb Basics Fuirst Chili Seasoning

1 Tb ground cumin

1-4 ounce can chopped green chilies

1 Tb brown sugar

1 bottle beer

1-28 ounce box chopped tomatoes

2-15 ounce cans red beans, rinsed and drained

Heat a large pot over a medium heat.  Brown chuck until cooked through.  Transfer to a colander to drain off fat. Add onions, peppers and garlic to the pot and cook over medium heat until vegetables are soft. Return return chuck to pot with the vegetables.  Add Basics Fuirst Chili Seasoning and ground cumin.  Stir in brown sugar and green chilies.  Raise heat to high and add bottle of beer and let cook.  Add chopped tomatoes and red beans. Lower heat to a simmer.  Partially cover pot and cook for 1½ – 2 hours, stirring occasionally. Season with salt and pepper to taste.

 

Serve with sour cream, grated Monterey jack cheese and corn bread.  Or toss in a cup or two of cooked cubed butternut squash.

 

I had this, so I made this.

Filed Under: Chili seasoning - Sue Fuirst @ 11:40 pm

I ended the day with a large container of 1″ squares of pumpkin corn bread.  Why I have the bread isn’t important here, but it was good and deserved a second life.  I decided to throw it into chili.  So here it is, my new chili recipe.  I hope it’s worthy of the “inherited” pumpkin corn bread.

beef and red bean chili

 2 ½ lbs coarsely ground or diced beef chuck

1 onion, diced

3 cloves garlic, diced

1 jalapeno pepper diced or 1 small green pepper, diced

3 Tb Basics Fuirst Chili Seasoning

1 Tb ground cumin

1-4 ounce can chopped green chilies

1 Tb brown sugar

1 bottle beer

1-28 ounce box chopped tomatoes

2-15 ounce cans red beans, rinsed and drained

Heat a large pot over a medium heat.  Brown chuck until cooked through.  Transfer to a colander to drain off fat. Add onions, peppers and garlic to the pot and cook over medium heat until vegetables are soft. Return return chuck to pot with the vegetables.  Add Basics Fuirst Chili Seasoning and ground cumin.  Stir in brown sugar and green chilies.  Raise heat to high and add bottle of beer and let cook.  Add chopped tomatoes and red beans. Lower heat to a simmer.  Partially cover pot and cook for 1½ – 2 hours, stirring occasionally. Season with salt and pepper to taste.

Serve with sour cream, grated Monterey jack cheese and, of course, pumpkin corn bread.

 

Turkey Chili July 13, 2015

Filed Under: Chili seasoning,Recipe - Sue Fuirst @ 12:26 pm

turkey chili

 

1 tablespoon olive oil

2 lbs ground turkey

1 large onion, diced

1 green pepper, diced

4 cloves garlic, diced

32 oz can of chopped tomatoes

2-19 oz cans of black beans , rinsed and drained

4 tablespoons Basics Fuirst Chili Seasoning

Kosher salt and ground black pepper to taste

 

Heat olive oil over medium heat in a large pot.  Brown meat until cooked through.  Transfer to a plate and drain fat from the pot.

Add onions, peppers and garlic to the pot and cook over medium heat until vegetables are soft and onions translucent.

Return meat to pot with the vegetables.  Add chopped tomatoes, black beans and Basics Fuirst Chili Seasoning. Partially cover pot and lower heat.  Simmer for 1½ – 2 hours, stirring occasionally. Season with salt and pepper if desired.

Ladle into bowls and garnish with shredded Monterey Jack cheese, diced green chilies, avocado and sour cream. Serves 6-8.

 

Mexican Chicken Bowl

Filed Under: Chili seasoning,Recipe - Sue Fuirst @ 12:21 pm

Mexican Chicken Bowl

2 lbs ground chicken

1 Tb olive oil

1-2  Tb Basics Fuirst Chili Seasoning

1/2 large onion, diced

1 large clove garlic, minced or grated

2 Tb chopped fresh cilantro

1 head lettuce, something with a crunch like iceberg or romaine, cut into 1″ pieces

1 pint grape tomatoes, quartered

1 avocado, diced

1/4 small red onion, diced

1/2 cup shredded monterey jack cheese

1 15-oz can black beans, rinsed

2 ears of cooked corn, kernels cut from the cobb

Heat olive oil in a large sauté pan set over a medium flame. Add onion and garlic and stir.  Add the ground chicken and cook breaking up as it cooks.  Season with Basics Fuirst Chili Seasoning and continue cooking until no longer pink and chicken is cooked through. Can be made to this point and kept in refrigerator for up to 3 days ahead.

Toss everything together and serve.  The mingling of flavors are enough for me, but if you prefer, dress the salad with your favorite dressing.

 

It’s All About the Make-a-Head Bowl

Filed Under: Chili seasoning - Sue Fuirst @ 12:18 pm
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Mexican bowls are all the rage.  And it’s another great make ahead meal.  All of the individual ingredients (sans avocado) can be cooked or prepped ahead of time and tossed together right before serving.  Makes a great lunch or dinner.

 Mexican Chicken Bowl

2 lbs ground chicken

1 Tb olive oil

1-2  Tb Basics Fuirst Chili Seasoning

1/2 large onion, diced

1 large clove garlic, minced or grated

2 Tb chopped fresh cilantro

1 head lettuce, something with a crunch like iceberg or romaine, cut into 1″ pieces

1 pint grape tomatoes, quartered

1 avocado, diced

1/4 small red onion, diced

1/2 cup shredded monterey jack cheese

1 15-oz can black beans, rinsed

2 ears of cooked corn, kernels cut from the cobb

Heat olive oil in a large sauté pan set over a medium flame. Add onion and garlic and stir.  Add the ground chicken and cook breaking up as it cooks.  Season with Basics Fuirst Chili Seasoning and continue cooking until no longer pink and chicken is cooked through. Can be made to this point and kept in refrigerator for up to 3 days ahead.

Toss everything together and serve.  The mingling of flavors are enough for me, but if you prefer, dress the salad with your favorite dressing.