Get your Chili on

Not much to say about Chili. It needs to be balanced, not too much Tomatoes, meaty and beany with heat enough to make your nose run but not kill your taste buds. This was enjoyed by my Family and myself. Very filling, satisfying and warming to the soul.

Chili

3.5 lbs of Ground Beef of choice ( cook and drain fat)
2 medium White Onions, chopped
10 Garlic Cloves, crushed and minced
1 large Green Bell Pepper, diced
2 cans of stewed diced Tomatoes with green chiles
1 small can of mild Green Chiles
2 cans each of: Light Red Kidney Beans, Dark Red Kidney Beans, Pinto Beans and Great Northern White Beans
1 Tbsp. Penzy Spice Chili 3000
Cumin Powder, Black pepper, Chili Powder, Cayenne pepper, Paprika, Salt to taste. (Sorry..I don't measure I do a bit of this..a bit of that..a dash of that and taste and adjust)


1. After browning and draining the beef from the grease, I started sauteing the Onions, garlic, Peppers in a little Olive Oil. Added the beef back in along with the chiles, Tomatoes, and all the beans. Added the seasonings to my liking and stirred quite well until it started arriving to a low boil. I covered and simmered low for 30 minutes.

I serve mine with Shredded cheese, sour cream and Tortilla chips. I also like nice bread with butter or even noodles. Its so versatile and just simply comforting. I changed this up a bit this time with the Penzy spice Chili 3000. Give it a try, adds a nice touch. I at times add ground mustard, Red Hot, throw some Jalapeno in it so they stew up and give a nice kick. Little celery also. Mmmm..pretty soon my White Chicken Chili.

Beer & Roast

One of my favorite websites is the Pioneer Woman's. Whom I have posted on the side links. She posted a recipe for Beer Braised Beef and I thought I would give it a try with my own twist. So here it is. I absolutely love it! The smell coming out of my kitchen were hypnotic I tell you. I waited to eat all day just so I can enjoy this comfort. Please..enjoy.

Beer & Roast

6 lbs of Roast of choice..I used Beef
4 medium sliced Yellow Onions
44 oz of Beer
Salt/Pepper
3 Tbsp. minced Garlic
Paprika
Ground Oregano
Red Pepper Flakes
Olive Oil

1. I rubbed salt, pepper and paprika all over the roast. Heated up a big deep pot and added oil. I browned roast on all sides. While that is browning I sliced the onions.

2. Take Roast out, add the onions and garlic, along with oregano and Red Pepper Flakes..optional. I like the subtle heat it gives. Muy rico! Gotta have some heat..anyways.. saute for 2 min, add the beer and place Roast back in pot. Covered and cooked and medium temperature over stove for about 3 hrs.

I accompanied the Roast with some oven roasted yukon gold potatoes that I dressed with olive oil and some seasonings and herbs. Bake those at 375 for 30 min.

If you like, add another 22 oz of beer. Beer starts concentrating at the end and you may want more of a sauce. It was truly delightful and can't wait for you to try it. : )

Ultimate Black Bean Burger

I love my Cuban Black beans and a good burger. The thought of combining both together just sounded too good to pass up.

Ultimate Black Bean Burger

2 1/2 lbs of Ground Round
1/2 Red bell Pepper, diced
1 can of Plain Goya black beans, drained
1 Tbsp of minced garlic
1/2 cup thinly sliced Green Onions
Salt & Pepper
2 squeezes of Ketchup
Special seasoning mix (sorry..some things have to be left out until I copyright)

Bun of choice
Provolone Cheese
Romaine Lettuce
Sliced tomatoes
Fried Sweet Plantains
Ketchup

Just a note..this is how I made mine and of course you can always add or take away from it. I ran out of Mayo..otherwise I would have had little of that.

1. In a big bowl, add meat start breaking it down, I added my seasonings, then black beans, green onions, peppers garlic, salt & pepper and ketchup. Just give a good mix making sure everything is having fun together and flavors are meshed in well.

2. I formed them into thick 8 patties. I grilled them about 5 min on each side, depending how thick and how cooked or raw you want it. Mine was still juicy and fully cooked.

Assembly:

1. Bottom bun, sliced cheese, Plantains, lettuce, tomato, burger, add ketchup to top bun and top it off. Oh my goodness..

I could have ate too just based on the flavor, but I couldn't I was full of this hunk of a burger. Make sure though you do mix in the salt quite well and don't over salt it. I had a few spots that were salty than others do to not mixing in well. Rush rush I was to get this grilling...

Make up a burger, think outside the box, let me know.

Carne Asada en Cazuela con Papas Asadas

Cuban Pot Roast Massi's style with oven roasted Yukon Gold mini potatoes. I LOVE..absolutely LOVE this dish! It is total comfort and what other pair than meat and potatoes will give you that warm feeling. Well...I can think of another few. But this is an all time favorite I grew up eating that I give a different twist each time I make it. Dang..can I take a nap now?

Carne Asada en Cazuela
con Papas Asadas

3-4 lbs of Roast (Any cut will do)
Extra Virgin Olive Oil
Salt
Ground Black Pepper
Ground Onion Powder
Ground Garlic Powder
Cumin Powder
Ground Oregano
Paprika
2 Tbsp of Minced Garlic
1 bottle of Goya cooking wine (I use the Golden one)
2 Bay leaves
Red Pepper Flakes (optional)
1 lb of baby carrots, or sliced carrots
1/4 c of Green Olives (optional)
Yukon Gold Potatoes (Small New red potatoes are good too)

1. I make sure the meat has time to sit on the counter to get the cool edge off. Then I season everywhere..I mean EVERYWHERE! With all the listed dried seasonings. I don't measure you just shake on as much as you want and rub it in real good. Give it a good pat and say good-bye!

2. In a heated dutch oven or large pot, add enough Oil to cover bottom of pot say Adios to that hunk of beef and add it to the pot. You should hear a nice sizzling sound. Ahh....

3. Sear all sides of roast for about 1 1/2-2 min on each side. Once browned and seared add wine, minced garlic and bay leaves. Bring to a boil and cover. Reduce to a Med-low and let simmer boil. Let it cook for 2 1/2 hours. Take meat out and let sit. Then slice into desired size. Add back to pot with carrots and olives. Let cook for another 10 min or so until carrots are soft but with a bite to them.

4. Meanwhile, preheat oven to 425. Prep the mini yukons on a sheet pan. Drizzle with Olive Oil and season with salt and pepper. Bake for 25 mins. Take out. They should be browned. Add to the meat and give it all a bit stir.

We eat ours with White Rice. I ate mine with Brown rice today for my fiber and grain. I have to say the Red potatoes are the best with this. You can add some stewed tomatoes also and pearl onions and make like a stew. It's so yummy to the tummy.

Carne con Papa

Carne con Papa is a Cuban dish. Translates to "Meat with Potatoes". Its a stew consistency. You can eat alone, or traditionally with White Rice. Usually accompanied with a good tomato and green leaf salad and sweet fried Plantains. Although there are variations on making this dish, today I made it this way.

Carne con Papa

3 Lbs. Beef stew Meat
1 Medium White Onion, finely chopped
1 Green Bell Pepper, finely chopped
8 Cloves of Garlic, minced
1 small can of Tomato Sauce
1/4 cup of Cooking Wine
1-2 Bay leaves
2 Lg. Baking Idaho Potatoes, peeled, quartered and sliced into chunks
1 Tbsp of Capers
3 Tbsp of Green Olives
Black Pepper
Goya Naranja Agria Seasoning Powder
Goya Azafran Seasoning packet 1 or 2 depending on your taste
Extra Virgin Olive Oil
Water

1. First heat up a large pot and add Oil enough to skim the bottom. Season the meat with the Goya seasoning powder all over. Then add to pot and brown a bit.

2. Add garlic, onion and green peppers to meat, saute a bit. After a couple minutes of sweating, add tomato sauce, cooking wine, bay leaves, capers, green olives, Goya Azafran seasoning packet and black pepper. ( This dish needs no salt since the Goya powder has salt and the cooking wine add plenty of flavor along with the capers and olives."

3. Stir and bring to a boil, then add potatoes and water just to enough to barley cover potatoes or more if you want liquid.

4. Bring to a 2nd boil and lower heat so it simmers covered. Let it sit to a simmering boil for about 15-25 minutes and give it a stir. Time will vary, depending on the meat. If meat is tender and potatoes are just about soft, uncover and let it cook and thicken. Probably another 5-7 minutes. Let set and cool.

I at times have added sliced big chunks of Okra. When I was a kid I loved green beans with them even corn! That's just me. I say do it up as you like and even add some heat!