Chili with Quinoa

I’ve added a few things to my chili.  This was the first time I used quinoa in chili.  I used one cup of cooked quinoa, next time I’ll use two.  Here’s the result.

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Ingredients

  • 1 large onion, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 1 green pepper, chopped
  • 1 jalapeno pepper, minced
  • 1 habanero pepper, minced
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 – 2 tbsp. chili powder
  • 1 tsp oregano
  • 2 cans fire roasted diced tomatoes
  • 1 can chicken broth
  • 1 can black beans, drained and rinsed
  • 1 can light red kidney beans, drained and rinsed
  • 1 1/2 cups frozen corn
  • 1-2 cups cooked quinoa

Saute onion, celery and carrot in large pot until softened.  Add peppers, garlic and spice.  Cook till peppers soften.  Add tomatoes then 1 can chicken broth plus 1 cup water, beans and corn.  Simmer for 15-20 minutes.  Add cooked quinoa.

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Shredded Beef Chili

I usually make vegetarian chili but about once a year I get the taste for a beef chili.  I know hamburger is easier but I think the shredded beef is a little more flavorful.

2-3 pound roast cut into 1-2 inch pieces
1 cup chopped onion
2 diced jalepeno peppers
2-3 tbsp chili powder
3/4 tbsp ground cumin
1/2 tbsp oregano
Chicken broth
1/2 bottle beer
1 large can tomatoes
1-2 tsp sugar
2-4 tbsp Chipotle salsa or Chipotle peppers in adobo sauce chopped finely
1 can black beans and 1 can kidney beans – rinsed and drained

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Trim fat and cut into cubes

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Heat a little olive oil in large stock pot and brown meat over medium heat

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Add chopped onions and jalepano peppers.  I usually add 1 chopped green pepper too.

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Add spices.  And continue cooking for 5 minutes or so.

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Add 1 cup of chicken broth and reduce heat to a simmer.  In 20 minutes add another cup and in another 20 minutes another.

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Transfer to a crock pot and add tomatoes, beer, and chipotles.  Add additional seasoning if desired. Cook for several more hours until beef is very tender and with the help of a couple forks or potato masher shred the beef or if you prefer just remove the chunks and use your fingers to pull apart.

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Add the drained beans and continue to cook for another hour or so.

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Vegetarian chili with buttermilk corn muffins

Chili

  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 diced jalepeno
  • 2-3 tsp chili powder
  • 1/2 tsp red pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp oregano
  • 1 can black beans
  • 1 can pinto beans
  • 2 cans tomato (diced or crushed)
  • 1 can chicken broth
  • Chopped cilantro
  • Grated cheddar cheese
  • Sliced green onion

Rinse and drain beans and corn.  Saute onion for 2 minutes add garlic and jalepeno and saute a few more minutes.  Add remaining ingredients and simmer for 15-20 minutes.  Garnish with cilantro, cheese and onion.

Buttermilk Corn Muffins

  • 1/4 cup corn flour
  • 3/4 cup flour
  • 1 cup cornmeal
  • 1/4 cup plus 2 tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup buttermilk
  • 1 egg slightly beaten
  • 1/4 cup vegetable oil
  • 1/3 cup corn kernals

Prehead oven to 375.   Spray muffin tins with cooking spray.  In medium bowl combine dry ingredients.  Combine egg, buttermilk and oil. Add buttermilk mixture to dry mixture and mix.  Stir in corn. Fill muffin pans 3/4 full.  Bake for 11 minutes (check at 9 minutes) until toothpick inserted comes clean.  Tranfer to wire rack, cool 5 minutes and remove from pan.