Makes 8-12 servings
2 teaspoons olive oil
1 pound ground beef
Salt & freshly ground pepper, to taste
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons crushed red pepper flakes
1 tablespoon paprika
2 teaspoons dried oregano1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 large onion, chopped
4 cloves garlic, minced
2 jalapeno peppers, seeded and finely chopped
1 28-ounce can diced tomatoes
8 sun-dried tomatoes, (not packed in oil), snipped into small pieces
2 bay leaves
1 can dark kidney beans, rinsed
1 can light kidney beans, rinsed
1 can white beans, rinsed
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
Heat 2 teaspoons olive oil in a large pot or Dutch oven over medium-high heat. Add the beef. Season beef with salt, pepper and seasonings, and cook, stirring occasionally, until browned, 2 to 5 minutes.
Reduce heat to medium and add bell peppers and onions; cook, stirring frequently, until onions are golden brown, 8-10 minutes. Add garlic, jalapenos, and more seasonings, as desired. Stir until aromatic, about 2 minutes.
Add diced tomatoes, sun-dried tomatoes and bay leaves. Cover and simmer, stirring occasionally, for 15 minutes.
Add beans; cook, covered, stirring occasionally, until chili has thickened, 30 to 45 minutes. Stir in cilantro and lime juice. Adjust seasoning with salt, pepper and other seasoning and spices, as desired.
Top with sour cream, chopped scallions, and cheddar cheese (optional).
*Tip: Cover and refrigerate for up to 2 days or freeze for up to 2 months.
Makes approx. 9 servings
2/3 cup sugar
3 tbsp. honey
1/2 cup melted butter
2 large eggs
1/2 tsp. baking soda
1 cup buttermilk
1/2 tsp. salt
1 cup yellow cornmeal
1 cup flour
Preheat the oven to 375 degrees.
In a medium bowl, stir sugar, honey and butter together. Whisk in eggs. Whisk in baking soda and buttermilk. Add salt, cornmeal, and flour. Do not overmix. As soon as the flour disappears, stop mixing.
Add batter to a greased 8-inch baking dish and smooth out the batter. Bake for about 35 minutes, or until top is golden brown. Prick the center with a toothpick and make sure it comes out clean. If not clean, bake for about 5 more minutes.
Printed from ComfortofCooking.blogspot.com