I must apologize for my lack of participation in mine and Jenni’s blog but it is the end of my fall semester at school and the stress is building. Thankfully I take my last final tomorrow.
To make sure that I still eat okay, as well as my roommate Dale and his girlfriend Natalie during our stressful studious week, I made Chili tonight for dinner. It took a quick run to the store for diced tomatoes, kidney beans, and ground beef.
For this recipe you will need:
2lbs ground beef or chicken or vegan crumbles if you wish
1 can pinto beans
1 can kidney beans
2 cans diced tomatoes
1 can diced tomatoes chili seasoned
1 8oz can of tomatoe sauce
1/4 of a cup of chili powder
cayenne to taste
salt&pepper to taste
1 green pepper
4 cloves garlic
I tossed in a little bit of beef broth to make it slightly soupier, as well as basil, oregano, and fennel.
1) Brown the beef in a pan, about 8-10 minutes.
2) Once the beef is browned add it and the rest of the ingredients to a big pot and let stew for 1-2 hours.
(obviously chop the veggies.)
It came out fantastic and it allowed for myself, Dale and Natalie to have plenty plus we have leftovers for tomorrow.