I thought I’d take a break from all the Hawaii pictures and post one of my favorite recipes. It’s one of those “can of…” ones. Where there’s no measuring, just decide what you have on hand, or what you want in it, and get your can opener. Even though it doesn’t need it, I like to make this in the crock pot in the morning, and then the house smells good all day. Basically, here’s the recipe…
3 – 5 garlic cloves
1 lb meat (ground beef, ground turkey, chicken, or leave this out)
Brown those 3 in a skillet with a tbsp or so of olive oil. While that’s browning, get your crock pot and can opener and start dumping in…
1 can black beans
1 can kidney beans ( or substitute any 2 cans of your favorite beans here)
1 can corn
1 can fat free refried beans
1 can tomato paste or sauce (add a little water, or broth, or beer if you use the paste)
1 big can crushed tomatoes, or diced or whatever tomatoes you like
1 to 1 1/2 tbsp cumin
2 to 2 1/2 tbsp chili powder
When the meat stuff is done browning, de-glaze the pan with a little liquid. Sometimes I use beer, sometimes broth, sometimes the liquid from the can of corn, it doesn’t really matter. Then dump all that in with the beans and stuff. Stir it up a little, the refried beans and the tomato paste will be a little lumpy at first. Leave it alone for a couple hours, then stir it again, and it’ll be fine. Serve with corn chips, sour cream, shredded cheese, etc. If you happen to be on weight watchers, and you use the very low fat ground turkey, and the fat free refried beans like I said, about 2 soup ladles full is a serving, and it’s 3 points, if I remember right. That’s before the toppings. Forgot, you can also add peppers, whatever else you usually put in your chili. This is just how my family likes it. Leftovers freeze well, and are also great on baked potatoes.
More knitting tomorrow.