Posted by Carole-Anne on February 16, 2008
Over the years, I cultivated my favorite chili con carne recipe, and it remains my favorite. I shall share it with Healthy Recipes.
My secret is the use of very lean beef, minced, 2 tbsp brown sugar, basil and oregano, and I prefer to use crushed tomatoes (one large can) and 2 tbsp. of tomato paste rather than 2 cans of tomato paste which I see in so many recipes. Also, I like to let my chili simmer until it thickens on its own. So enjoy this recipe.
INGREDIENTS:
1 tbsp extra-virgin olive oil
1 lb extra-lean beef, minced
3 cloves garlic, minced
1 medium-size Spanish onion, chopped
1 green pepper, chopped
1 cup canned mushrooms without juice (or fresh sliced)
2 tbsp chili pepper
1 pinch of cayenne pepper
1 14-ounce can crushed tomatoes
2 tbsp tomato paste
2 tbsp brown sugar
2-14 oz cans red kidney beans (rinsed)
NOW FOLLOW ME:
Heat olive oil in large heavy-based pan.
Add the garlic, onions, and green pepper; cook over medium heat until golden browned.
Add very lean minced beef, cooking on medium-high heat, well browned. Add chili powder, cayenne and oregano and basil. Stir well and cook over medium heat for 5 minutes.
Mix crushed tomatoes, tomato paste, 1/2 cup water and let simmer for 30 minutes, stirring occasionally.
Add, beans, sugar, and flavor with seas salt and pepper to taste. I let the chili simmer on lowest setting for a couple of hours and the flavour is out of this world.
Now, just before serving, I like to grate some light cheddar cheese on top and let it melt a bit into the chili.
This Healthy Chili Con Carne Recipe is now ready to serve.
Chili tastes excellent with Caesar Salad and Buttermilk Biscuits, or Baking Powder Biscuits; both recipes on this site!
Healthy Recipe serves 6 people heartily. Yummy!
Posted by Carole-Anne on January 19, 2008
Surround this mildly spicy dish with a selection of topping; mango chutney, toasted slivered almonds, fresh cilantro leaves, even yogurt with chopped cucumber and mint, for example.
This incredible meal is most satisfying as the curry tantalizes the taste buds.
Healthy Recipes gives this recipe a thumbs up! Never have I found a recipe so complete, healthy-wise, nor flavor-wise.
INGREDIENTS:
2 large chicken breasts skinned and floured in a plastic bag with freshly ground sea salt and pepper.
2 tbsp extra-virgin olive oil
3 cloves minced garlic
1 8-ounce tin water chestnuts
t tbsp chopped ginger root
2 tbsp curry powder
2 Spanish onions chopped
2 tsp cinnamon
1/4 tsp 1 10-ounce can stewed tomatoes
1 -14-ounce can coconut milk
3 apples cored and chopped
3 potatoes chopped
1 tbsp brown sugar
1/4 tsp ground cumin
1/4 cup fresh coriander or parsley leaves
1/4 cup raisins
FOLLOW ME:
In large skillet, on medium high, with olive oil in it, lay chicken flour coated chicken breasts and cook until golden brown on outside (5 minutes on each side). Set aside.
In crock pot, already on medium high heat, add oil, onions, curry powder, cinnamon and cumin.
Cook until onions are transparent. Add tomatoes and coconut milk, stirring to get the spices on the sides of the crock pot. Bring to a boil.
After cutting chicken in 1″ cubes, put in crock pot with other ingredients. Add water chestnuts, apples, ginger root , brown sugar, chopped fresh coriander or parsley.
Simmer for several hours for the flavors to thoroughly pierce the chicken. The beautiful aroma will carry throughout your home.
Serve with pita bread heated and arranged nicely on a plate.
This is one of my all time favorite recipes for Healthy Recipes.
Recipe serves 6.
Please note: If you are allergic to coconut or you prefer, you can replace the coconut milk with Sharwood’s Butter Chicken Sauce or Balti Sauce.