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.