food crush

Chili "pot all night!"


serves 4-6

INGREDIENTS:

1 medium onion, chopped fine

1/2 bell pepper, chopped fine

1-2 cloves garlic, chopped fine

1-2 tablespoons olive oil

2 tablespoons softened butter & 2 tablespoons masa flour (mixed together and made into a "paste")

1 pound grass-fed ground beef

2 cups chicken stock

2 cups puréed tomatoes, fresh or canned

1 tablespoon chili powder

1 & 1/2  tablespoons ground cumin

few pinches ground cayenne pepper

15 ounce can black beans, drained and rinsed

15 ounce can pinto beans, drained and rinsed

salt & pepper to taste

ADDTIONAL TOPPINGS:

shredded Colby or Monterey Jack cheese (duh!)

fresh chopped cilantro

sour cream

sliced avocados

soup crackers or fried tortilla strips

PREPARATION:

1) Heat olive oil in a medium to large pot over medium high heat. Add onions, bell pepper, and a little salt & pepper, stirring occasionally until softened, about five minutes. Stir in garlic and cook for another 30 seconds, until its nice and fragrant.  Coat vegetables with your butter and masa flour paste. Then add ground beef, more salt and pepper to taste,and brown the meat until no pink remains.

2) Pour in the chicken broth and tomatoes, scraping up any brown bits in the pan. Now add the spices and the beans, and again salt and pepper to taste. Bring to a boil.

3) Reduce the heat to low, cover pot, and simmer for about 15-30 minutes. Serve in individual bowls, and top with your favorite accompaniments!

fried tortilla strips (yum!)



INGREDIENTS:

1/2 cup cooking oil

6 small tortillas, cut into 1/4 inch strips

salt to taste

PREPARATION:

Heat cooking oil in a shallow pan over medium high heat. When oil is hot and shimmering, add tortilla strips in a single layer. Fry until both sides are nice and brown. This takes about a minute. Drain on a paper towel lined plate, and salt to taste. Repeat if necessary.

food crush

Now that you've made your own stock, It's time to share the love by adding it to some of your own rotating faves, like this.... 💛-Jess xoxo

J

Spaghetti & Meat Sauce


serves 4-6

INGREDIENTS:

1-2 tablespoons olive oil

1 medium onion, largely chopped

2 carrots, peeled & largely chopped

1 celery stalk, largely chopped

1 pound grass-fed ground beef

24 ounce jar of your favorite marinara sauce (I happened to use a creamy tomato basil sauce here)

1/2 cup chicken stock

1/2 cup reserved pasta water

3/4 pound spaghetti

salt and pepper to taste

grated pecorino romano cheese and chopped fresh parsley for serving


PREPARATION:

1) Bring 3-4 quarts water to a boil in a large stock pot. Cook spaghetti according to package directions. Before draining, remember to reserve 1/2 cup of the pasta water.

2) Prepare the base for your pasta sauce by making a mirepoix by chopping onions, carrots, and celery in a food processor until you get a fine chop or mince, depending on your preference. 

Mirepoix (Pronounced: meer-PWAH)


3)Heat 1-2 tablespoons olive oil in a large skillet over medium high heat. Add mirepoix, season with a little salt and pepper, and cook until vegetables have softened, about five minutes. Mix in the ground beef, season with more salt and pepper, and stir occasionally until no longer pink, about another five minutes. Now pour in your jar of marinara sauce and 1/2 cup chicken stock. Bring to a boil, then reduce heat to low, and let simmer for about 15 minutes.

4) Add your cooked and drained pasta to the sauce, making sure to incorporate it well. Serve on individual plates or in pasta bowls, and top with grated pecorino romano cheese and chopped fresh parsley.

Enjoy! 

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