COWBOY RODEO CHILI

Posted by Carole-Anne on June 5, 2008

Healthy Recipes shall offer as many ways to make chili as possible.  My Dad always made his special chili with cut pieces of roast beef.  Some prefer lean hamburger; others prefer a vegan chili.  In my opinion, they all taste marvelous!

INGREDIENTS:

3 cups red kidney beans

5 tsp ground coriander seeds

4 tsp chili powder

2 tsp ground cumin

1 tsp cayenne pepper

1/4 tsp cinnamon

1 tbsp freshly ground black pepper

4 elephant cloves, minced

1/4 cup grape seed oil

3 Spanish Onions chopped

3 lb. beef steak or roast, trimmed and cut into 1/2 – 1 inch cubes

4 canned chipotle peppers seeded and chopped

1 can diced tomatoes

1 tbsp Mexican oregano (can substitute with other oregano)

2 tsp sea salt

2 bay leaves (My Dad cooked almost everything with bay leaves for that extra punch in soups, stews, chilies).

NEXT FOLLOW ME:

Using small bowl,  mix together chili powder, ground coriander, paprika, cumin, cayenne, cinnamon, freshly ground pepper and 1/3 cup of water until in a paste forms.  Then add minced garlic to the mixture and stir well.

In a large Dutch Oven, heat grape seed oil over medium high heat, adding Spanish onions, stirring until golden brown. 

Stir in meat, increasing the heat to high, while stirring, and fry until beef is seared all over .  Reduce heat to medium-high.

Add coriander paste and fry, stirring constantly until the oil starts to separate.

Stir in chipotle peppers, tomatoes, oregano, sea salt, bay leaves, and finally, the seared beef, and any reserved cooking liquid from the beans, as well as the beans.  I use canned beans (time-saver).

Reduce the heat to simmer for 60 – 90 minutes, until the beef is cooked tender. 

Remember to remove the bay leaves prior to serving.

This Healthy Recipe makes up to 20 servings. 

Healthy Recipe may be served with a pilaf rice, herbed rice or long grain rice.  I prefer to serve with crusty buns and a Caesar Salad! (salad and rice pilaf are on this site under Salads and Rice Pilaf.

This is another winning Healthy Recipe!

MY OLD FASHIONED BLACK BEANS

Posted by Carole-Anne on April 1, 2008

Baked beans is an “old thyme favorite” of mine so Healthy Recipes insists this be part of our recipe collection.  The nutritious part of beans is a given; full of protein, healthy carbohydrates, use sugar replacement Splenda (brown) and molasses, which is the uncrystallized syrup produced in the refining of sugar, and voila – a few spicy items and we have a fine baked bean dish.

INGREDIENTS:

1 lb dried navy beans (2 cups)

Water

3/4 cup Spanish onion, chopped

4 oz salt pork, diced (optional)

1/3 cup Splenda brown sugar

3 tbsp dark molasses

1 tsp sea salt

3/4 tsp dried mustard

Dash of freshly ground pepper 

NOW FOLLOW ME:

Rinse beans; add to 1 1/2 quarts/liters of water.  Bring to a boil and simmer 2 minutes.  Remove from heat; cover and let sit for 1 hour.  Add water, if necessary, to cover beans.

Heat beans to boiling point; reduce heat and cover to simmer 1 to 1 1/2 hours, or until just tender.  If you boil the beans, they will burst, so watch carefully.

Next, drain the beans, saving the liquid.  Layer the cooked beans, chopped onion, and salt pork , if you are using pork, in a Dutch Oven or old fashioned crockery bean pot.

Combine brown sugar, molasses, sea salt, dry mustard, freshly ground black pepper, and the saved bean liquid.  Pour over beans.  If necessary, add a little water just to, almost cover beans.

Cover and cook in oven at 350F degrees for 3 hours, uncovering and stirring occasionally during that time period.

Uncover and cook beans for another 30 minutes until you reach the desired consistency.

Healthy Recipe serves 6 people.  This is a fantastic recipe, with or without the pork.