Even though it's March, it was snowing yesterday--and we have about a foot of snow still on the ground! Weather like this makes me crave comfort foods like this yummy chili. It's warm, hearty, and so delicious.
Mmm, peppers, tomatoes, onions--chili has lots of veggie goodness, plus plenty of healthy and filling beans. I like to start with dried beans because I like to control the salt in my dishes, and because I like texture better. But, if you're in a hurry you can substitute canned beans. You can also make it in the crockpot all day and come home to delicious chili waiting for you.
Ingredients: For about 8 servings
- 8 oz dried kidney beans
- 4 oz dried Great Northern beans
- 4 oz dried black beans
- 12 oz ground beef
- 1 medium onion, chopped
- 1/2 green bell pepper, chopped
- 1/2 red bell pepper, chopped
- 4 cloves garlic, minced
- Two 14.5 oz cans no-salt-added diced tomatoes, undrained
- 8 oz can no-salt-added tomato sauce
- 1 tsp salt (if using canned beans, I would start with 1/2 tsp and add more if needed)
- 1 to 3 tsp chili powder, to taste
- 1/2 tsp dried basil
- 1/2 tsp black pepper
- hot sauce to taste
Note: if using canned beans, substitute two 15 oz cans kidney beans, rinsed and drained
Let's get cooking:
1. Rinse and soak dry beans overnight (or quick soak) according to package directions. Drain beans, then place in a pot with enough water to cover the beans by at least 1 inch. Bring to a boil, then simmer about 1 1/2 to 2 hours, or until soft.
2. In a large skillet, cook the ground beef until meat is cooked through. Drain fat. Remove from skillet.
3. In skillet, cook onions, peppers, and garlic until soft.
4. In a stockpot, combine the ground beef, onion, peppers, garlic, tomatoes, and tomato sauce. Add the cooked beans and spices. Bring to a boil, then reduce heat. Simmer 1 hour.
Slow-cooker directions: Follow directions as above. In step four, combine the ingredients in a slow-cooker. Cook on high for 8 hours or on low 4 hours.
Since I
have one- and three-year-olds, I don't make my chili very spicy.
Instead, after we've dished up our chili, my husband and I add hot sauce
to taste. This way, each person controls how spicy it is.
Enjoy your hot, hearty, homemade chili!
-Lily
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Yummm, made-from-scratch, simple, delicious mac 'n' cheese! As convenient as the blue boxes are, they can't compare to the creamy, cheesy goodness of the homemade version. The whole family loves this dish. I think we can all agree, even the pickiest eater gobbles up macaroni and cheese!
I've tried to make this dish several times with different recipes. Most recipes start off by making a white sauce on the stove. Every time I've followed a recipe like that, it's been disappointing. First off, it takes a lot of time and effort to stand over the stove and baby the sauce. Second, it always tastes a little grainy, not smooth and creamy. Maybe I'm not making the sauce correctly??
Well, it doesn't matter anymore, because I discovered how to make homemade mac 'n' cheese in one step--no stovetop, no grainy sauce. You just mix everything together, pop it in the oven, and enjoy your delicious, cheesy macaroni! I like to add ham and peas to make this a one-dish meal. Just serve
with a salad and veggies, and you have a simple lunch or dinner.
What you need:
- 2 tsp cornstarch
- 2 cups shredded cheddar cheese
- 8 oz uncooked elbow macaroni
- 1/2 tsp dry mustard
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 cup frozen peas (optional)
- 1 cup diced ham (optional)
- 2 1/2 cups milk
Let's get cooking: Makes about 8 servings. Total time: 90 minutes
1. Preheat oven to 375 degrees. Spray 8 x 8 inch glass pan with nonstick spray.
2. Toss together the cornstarch and cheese in a mixing bowl until the cheese is coated. (This helps the cheese stay creamy as it melts)
3. Add pasta, spices, peas, and ham and stir together. Pour in the milk.
4. Pour the mixture into your glass pan. It looks really milky, but don't worry. The noodles will absorb the liquid as they cook.
5. Cover with aluminum foil and bake 40 minutes. Remove the foil, then bake 25-30 minutes more until the cheese on top is browning and the liquid is absorbed. Let it rest 10 minutes before serving.
See? I told you, easy-peasy cheesy noodles :)
-Lily
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