Chili with Beef Tips

Chili with Beef Tips

2 lbs beef tips (I bought the beef already diced up, but you can get a roast and dice it yourself)

4 Tbls olive oil 

1 large onion, chopped

1 green pepper, chopped

2 jalopeno peppers, chopped

4 cloves garlic, minced

1/4  cup chopped parsley

3 Tbls chili powder

2 tsp cumin

1 tsp sugar

1 tsp oregano

1 tsp salt

1 tsp black ground pepper

1/4 tsp cayenne pepper

46 oz tomato juice (I used V8 original)

2 (14 oz) cans fire roasted diced tomatoes with garlic

15 oz can tomato sauce

2 (15 oz) cans dark red kidney beans, rinsed

1 (15 oz) can pinto beans, rinsed

Topping: shredded cheddar cheese, sour cream, crackers, or corn chips

Add a little oil to a large soup pot and brown the beef tips. Remove from the pan.

Add more oil to the soup pot and add onion, green pepper and jalopeno. Cook about 5 minutes. 

Add the garlic, parsley and cook a few more minutes. 

Add spices and the rest of the ingredients except the toppings.  

Simmer on stove top for 1 1/2 -2 hours until beef is tender, stir frequently.  

If cooking in a crockpot, after browning the beef and cooking the onions, green peppers, jalopenos, garlic and parsley, add all the rest of the ingredients to the crockpot on low for 7-8 hours or high for 4 hours.  

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Buffalo Chicken Chili

I saw this recipe on the internet from slow cooker gourmet, I changed it just a little. It was delicious. 

1 lbs ground chicken

1 can cannelloni beans (white kidney beans), rinsed and drained

1 can 14.5 oz fire roasted diced tomatoes

1 can 15 oz yellow corn, drained

4 cups chicken broth

1/3 cups Franks red hot sauce (I used original, next time I will try buffalo sauce)

1 package dry ranch dressing mix 

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp celery salt

1/2 tsp dried cilantro

1/4 tsp salt

8 oz cream cheese

Add some olive oil in a pot, cook the ground chicken until done. I added some pepper.

Add everything else to the pot except for the cream cheese. 

Cook in a pot on low for a couple of hours. Stir every once in awhile. 

20-30 mins before eating, add the cream cheese in chunks. Stir until melted.

Enjoy

You can use a crockpot on high for 4 hours or low for 8 hours. Fry ground chicken in a pan, add to crockpot along with everything else except the cream cheese.  when ready to eat, stir in cream cheese. 

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Mushroom Bolognese

MUSHROOM BOLOGNESE

3 baskets of Mushrooms (8oz each)

1 medium onion

3 medium carrots

3 celery stocks

5 cloves garlic, minced

4 oz tomato paste

1 cup milk, 2%

1 cup dry white wine

salt and pepper to taste

basil, oregano, red pepper flakes to your taste

In food processor add mushrooms until finely chopped. Remove to a bowl

Add onions, carrots and celery to food processor until finely chopped.

Add Mushrooms, carrots, celery and onions to a pan with olive oil. 

Cook until all the moisture is out of the mushrooms and it starts to brown.

This will take awhile so be patient.

Once brown, add garlic for 1 minute.

Add tomato paste and cook 2 minutes

Add wine, milk and salt and pepper, cook 1 -1 1/2 hours on simmer

serve with spaghetti noodles and enjoy!

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Spaghetti and Walnut Meatless Balls

I saw this recipe on the Chew and changed it a little bit.  I also cut the recipe in 1/4th when I made it. It ended up making 12 balls.  My 18 year old son tried it and said they were really good.  He is not a vegetarian like his sister.  

Walnut Meatless Balls

1 medium yellow onion, minced

1/4 cup olive oil

1 glove garlic, minced

2 cups walnuts ground fine in a food processor

1 1/2 cups bread crumbs (I used Italian seasoned focaccia bun I had left over, toasted it, then ground it fine in the food processor, this gave it an Italian seasoned flavoring, delicious.  You can used seasoned bread crumbs.)

1 Tbls dried oregano

1 cup shredded mozzarella cheese, grated

1/2 cup parmesan cheese, grated

1/2 tsp crushed red pepper flakes

salt and pepper

4 large eggs

1 lbs spaghetti noodles (or any kind you want), cooked

parmesan cheese for garnish

fresh basil for garnish

Cook onions and olive oil for a few minutes until the onions soften.  Add the garlic, cook 1 minute.  Turn off the heat and let cool.

Mix ground walnuts, ground bread crumbs, oregano, mozzarella cheese, parmesan cheese, red pepper flakes and salt and pepper. 

Add the eggs, onions and garlic will all the olive oil in the pan. 

Mix well.

Form into balls

Place on pan with foil, spray with cooking spray so it doesn't stick.

Bake in a 400 degree oven for 20 mins

Remove from pan and add to Red Sauce. 

Cook in Red sauce for 5-10 mins

eat with spaghetti noodles. 

garnish with parmesan cheese and fresh basil leaves

Red Sauce

1 clove garlic, minced

1 medium onion, diced

1/4 cup olive oil

1 can (28 oz) San marzano whole tomatoes, crushed in a food processor

1 Tbls dried basil

1/2 tsp crushed red pepper flakes

In a pan add olive oil and onions, cook for a few minutes until the onions soften.

Add the garlic, cook 1 minute. 

Add the crushed tomatoes, basil and red pepper flakes

simmer sauce while walnut balls are cooking.

Simmer until sauce starts to thicken. 

PRINTABLE RECIPE

Before I baked them

After they were baked

Mediterranean Salad with Pasta

I didn't measure all my salad ingredients. I just put everything in a salad bowl and added as much as I liked. 

1 bag lettuce trio (iceberg, romain, green leaf)

1/2 bag 50/50 mix (spring mix, spinach)

 Cucumber diced

Grape tomatoes cut in half

Hard salami cut in small pieces 

Pepperoni cut in small pieces

Provolone cheese diced

Feta cheese 

Pepperoncini as many as you want

Rotini pasta cooked (pour some dressing on the noodles until you are ready to dress the salad)

DRESSING

1/3 cup oil (I used canola oil)

1/8 cup white balsamic vinegar

2 garlic cloves minced

1 Tbls white sugar

1 tsp kosher salt

1/2 tsp ground black pepper

Put all the ingredients in a mason jar with a lid, shake until blended. Pour over salad and enjoy

PRINTABLE RECIPE

Pickled Jalapeño's

This picture is of the peppers BEFORE I added the brine. I just wanted to see if they would fit in the jar.

Plus i added different peppers and some radishes.  

Pickled Jalapeño's

25-30 jalapeño peppers, or a mix of peppers

2 1/2 cups water

2 cups white vinegar

2 heaping Tbls minced garlic 

1/2 cup sugar

1/4 cup kosher salt

Slice peppers into rounds

Put water, vinegar, garlic, sugar and salt into a heavy saucepan over medium heat.  Stir until sugar/salt is dissolve.  Bring to a boil.

Take off of heat and add in the peppers.  Allow to sit for 10-15 minutes. 

Place peppers into 3 pint sized jars.  Pour in enough pickling liquid to cover peppers.  Allow to come to room temperature, then screw on lid and store in the refrigerator. 

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Hot Pepper Relish

Hot Pepper Relish

24 Jalapeno's (I replaced some of the jalapeno's for Serrano peppers because they are red and gave it a nice color)

3 medium onions

3 cups vinegar

2 cups water

2 Tbls sea salt

2 tsp cumin

2 Tbls sugar

Wash and cut off the stems of the jalapeno's.  Cut up jalapeno's and onions and put in food processor. Process to a fine chunks.

You can remove the seeds and membranes to make a milder relish. I left them in, it was hot but tolerable for me. 

Add peppers, onions, vinegar, water, salt, sum in and sugar to a large pot. 

Stir and bring to a boil over medium high heat, then reduce heat to medium low and simmer for 20 minutes. 

Canning:  If you are going to can the relish, get your jars ready, fill them and process them for 10 minutes in a water bath.

If you want to decrease the heat you can add red bell peppers in place of some jalapeño's.

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