Showing posts with label Ground Meat. Show all posts
Showing posts with label Ground Meat. Show all posts

Spicy Chili

Wednesday, January 22, 2014

Hey everyone! I love cold snowy days of winter because we always make chili in our house to warm up our bodies and souls (living in Canada you need to!). This is a recipe I have tested and recreated until perfection. I love the combination of ground veal and pork to add a very yummy taste, since I found that beef can be kind of bland. And this way you do not need to add many spices to the meat.

Plus adding in all those yummy and flavourful veggies adds a special flavour to the recipe all on its own! Just look at the beautiful colours! LOVE!!

I hope you enjoy this recipe as much as I do! enjoy!

Spicy Chili
Prep time: 15 min        Cook Time: 60 min           Yield: 6-8 servings

- 2 cloves garlic, minced
- 2 whole onions, chopped
- 2 chopped red peppers
- 2 heaping spoonfuls chili powder
- 1 lb ground veal
- 1 lb ground pork (or you can use beef)
- 2 28 oz cans whole tomatoes
- 1 19 oz can black beans
- 1 19 oz can white kidney beans
- 2 medium carrots, chopped
- 3 stalks celery, chopped
- Salt and Pepper

1. In a large pot on medium-high heat, add garlic and cook until fragrant, about 1-2 minutes. Add onions and peppers and cook until soft and caramelized, about 5-7 minutes. Add ground meat and chop the meat up with a wooden spoon (so you don't get meat chunks). Season with chili powder and cook until brown and thoroughly cooked.
2. Add tomatoes, black and kidney beans, carrots and celery. Season with salt and pepper. Cover, simmering on medium heat for one hour. Serve warm with soda crackers, corn bread or garlic bread.

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Stuffed Bell Peppers

Friday, February 22, 2013

This recipe is a family tradition that has been cooked, modified, and eaten in my family for years. My parents passed it on to me when I moved out and now I am sharing it with you guys. It is a yummy recipe, the best stuffed pepper recipe that I have ever eaten. Enjoy!

Stuffed Bell Peppers with Rice
Prep time: 10 min        Cook Time: 60 min           Yield: 5-6 servings

- 5-6 bell peppers (depending on the size of each pepper)
- Olive oil
- 1 large onion, diced
- 1/2 lb ground pork and 1/2 lb ground veal
- 1 carrot, minced
- 1/2 cup rice, uncooked
- 1 cup boiling water
- 2 tsp paprika
- 1 tsp ground black pepper
- 2 tsp salt
- 1 medium potato, peeled and sliced
- 2 cups tomato juice (or very runny tomato sauce)
- 1 tsp celery salt

1. Wash bell peppers. Cut off tops and clean out seeds and stems from inside. Make sure no seeds or stems remain. In a small saucepan, add rice and boiling water. Cover and allow water to "cook" the rice (No need to cook the rice as it will cook with the stuffed peppers).
2. In a pan, heat oil. Add onion and fry until translucent, about 4 minutes. Add ground meat and brown until meat is done, about 10 minutes. Add carrots and seasoning. Stir and cook another 4 minutes.
3. Fill peppers with ground meat mixture. Cover each pepper hole with potato, to ensure no stuffing escapes when you cook the peppers.
4. In a deep pot, arrange peppers so they are standing upright. Pour in tomato juice and season with celery salt. Make sure that the tomato juice comes just below the pepper opening. If 2 cups is not enough add more tomato juice; if it is too much then use enough as needed. Cook on medium heat, covered, for an hour or until peppers are soft. Serve with tomato juice.

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