Monday, September 9, 2013

Garden Fresh Chili

Happy Monday everyone! Hope you all enjoyed a fabulous weekend! We were able to spend the weekend as a family basically relaxing and celebrating the opening Viking season. Even though we didn't pull out a win, I was happy to be able to make my first fall meal! Nothing, to me, screams fall more than a steaming bowl of chili! I usually just throw a bunch of items in a pot and call it good, but yesterday's batch turned out too delicious not to share! Hope you enjoy and give it a try! The fresher the ingredients, the better the flavor. You'd be amazed at all you can add to this chili! My garden fresh veggies included: Squash, Zucchini, Heirloom Tomatoes, Roma Tomatoes, Green Pepper, Jalapeno Peppers, Chili Pepper, Onions, and Garlic...

Garden Fresh Chili

8 Medium Roma Tomatoes, chopped
1 Large or 2 Medium Tomatoes {I used Heirloom}, chopped
1 Large Green Pepper, chopped
1 Medium Red Onion, chopped
1 Medium Yellow Onion, chopped
1 small Zucchini or half a med./large, cubed
1 small Squash, cubed
2 small Jalapenos
1 small Chili Pepper
3 Garlic Cloves
1 lb. Ground Beef
2 Tlb. Olive Oil {I use extra virgin}
1-1lb 15 oz. Can Kidney Beans {light or dark, your preferance}drained and rinsed
15 oz. Black Beans, drained and rinsed
15 oz. Tomato Sauce
15 oz. Water
8 oz. Tomato Paste
S&P To Taste
2 tsp. Basil
2 tsp. Parsley
1 Tlbp. Chili Powder
2 tsp. Onion Powder
2 tsp. Garlic Powder
2 tsp. Paprika

1. Have a roasting pan pre-heated to 350 or a large pot ready on med. heat.
2. In a small saucepan Brown beef, drain grease and add to a roasting pan.
3. In same pan as beef, add 2 Tlbp. of extra virgin Olive Oil and sweat out onions. Add salt & pepper. After 3-5 min, transfer to roasting pan.
4. Roughly chop peppers and garlic, pulse in a mini food possessor and add according to desired heat, reserving so you can add more heat if needed.
5. Add canned goods to roasting pan, stir around, using the tomato sauce can, add a can of water to thin out the sauce {paste will make it too thick}.
6. Chop your larger veggies and then add them to the roasting pan.
7. Add your seasonings and spiced. These are just what I used and just a suggestion. Let simmer for roughly 2-3 hours. Tastes better and better the longer it cooks. Top with desired toppings. I LOVE cheese! LOL...

Hope you all enjoy this recipe and have a blessed day!


No comments: