Beef and Black Bean Chili

I went to yard sales this past weekend and have to admit it was the worst day ever for finding junk.  I had my $20 yard sale cash in my pocket and was ready to bargain shop and after wasting a half a tank of gas I came home with a small wicker table, a white pitcher from Pier 1 and last but not least..... 2 COOKBOOKS!  For those of you who know me know I am cookbook obsessed.   Turns out one of them actually had a recipe I found interesting and decided to give it a try Saturday night.  My quarter was well spent.

(Adapted from Prevention's Quick and Healthy Low-Fat Cooking Cookbook)

Beef and Black Bean Chili 

Chili Puree
1 chipotle pepper (I used the canned ones with adobo sauce)
1 cup beef stock
1/2 cup diced sweet red peppers
1/4 cup diced onions
1 tablespoon chopped garlic
1 1/2 teaspoons dried oregano
1 teaspoon olive oil
1 teaspoon cumin seeds ( I used ground cumin and you may want to use less and add more later if needed)
1/8 teaspoon ground cinnamon


Beef and Black Bean Chili
1 teaspoon olive oil
12 oz beef tenderloin, cubed ( I used sirloin fillet)

1/2 teaspoon cracked black pepper
1 cup diced onions
1 cup diced tomatoes ( I used canned tomatoes)
1 cup beef stock
1 can (15 oz) black beans, rinsed and drained

To make the chili puree:  In a food processor combine the chipotle pepper, stock, red peppers, onions, garlic, oregano, oil, cumin and cinnamon.  Puree and set aside.

To make the beef and black bean chili:  In a Dutch oven over medium high heat, heat the oil for 2 minutes and then add the beef.  Cook until no longer raw looking, about 3 minutes.  Season with the popper and removed the meat from the pan.  Add the onions and tomatoes to the pan and cook for  5 minutes. Add the stock, beans and chili puree.  Mix well and simmer for 5 minutes.  Add the reserved beef and cook for 5 to 10 minutes more. 

** The original recipe called for 2 chipotle peppers and that is what I added but it was a tad spicy even for me so I added sour cream to mine and it cooled it down and tasted great.  Enjoy!

Ropa Veija

Saturday tends to be a busy day around our house. The grandkids and my parents usually come visit. Dinner is often times not thought about till late in the day when I'm tired but NOT last weekend. I was on top of things. I managed to fix Chicken Tettrazini for lunch for the masses at my house and I also filled the crockpot with some dinner fix'ns for Billy Head and I. Of course when I said it was a new recipe, Billy Head automatically turned up his nose. SNOB! But to his antics.... I say HA! It turned out to be really good. Give it a try.

Ropa Veija

• 3 pounds chuck roast- ( I used a package of stew meat)
  
• 1 small or 1/2 large onion, chopped (red or yellow onion)
• 1 cup chopped celery (or more)
• 2 medium green peppers, chopped
• 2 medium red peppers, chopped ( I didn't have any of these so I didn't put them in)
• 1 package sliced mushrooms (this was my addition, recipe didn't call for it.)
  
• 1 can chopped tomatoes (15 oz)
• 1 small can tomato paste (6 oz)
• 2 bay leaves ( I only used 1)
  
• 2 Tbsp chili powder ( I only used 1 Tbsp)
  
• 1 tsp oregano
• 3 boullion cubes ( I only used 1)
  
• salt and pepper

Preparation:

1) Salt and pepper the meat, and brown it (** I skipped this step)

2) Layer onion and celery on bottom of crock pot (slow cooker).

3) Put meat on top.

4) Drain the tomatoes and save juice. Layer tomatoes, peppers and mushrooms over the meat, along with the bay leaves.

5) Mix the rest of the ingredients together (including the reserved tomato liquid) and pour over the rest of the food. ( ** I thought the the mixture looked rather thick so I added about 1/2 cup water. )

Cook 2 to 3 hours on high, or 5 to 7 hours on low.

I served it over penne pasta or it would be good over rice or shred the meat and fill a tortilla with the mixture.

Meatballs

I must admit, I admire people who take their blogs seriously and post something everyday. I wish I had that in me... but it seems I have commitment issues. Did I just say that.... that sounds more like something Billy Head should say. I won't go there today....instead I'll stick to the subject at hand...MEATBALLS and a new recipe. I can't remember the last time I made or ate meatballs. In fact, I don't recall ever making meatballs so I guess that's why I'm excited to post this recipe.

A co-worker loaned me a cookbook a few weeks back and this is one that jumped out at me.

Oven Porcupines

1 lb. ground beef
1/2 cup uncooked regular rice
1/2 cup water
1/3 cup A-1 steak sauce
1/3 cup chopped onion
1 tsp. salt
1/2 tsp. celery salt
1/8 tsp. garlic powder
1/8 tsp. pepper
1 (15 oz) can tomato sauce
1/3 cup water
2 tsp. Worcestershire sauce

Heat oven to 350 degrees. Mix meat, rice and water, A-1 sauce, onion, salts, garlic powder and pepper. Shape mixture by rounded tablespoons into balls. Place meatballs in an ungreased baking dish 8x8x2 inches. Stir together remaining ingredients, pour over meatballs. Cover with foil, bake 45 minutes. Uncover, bake 15 minutes longer.

You could also add some grated cheddar cheese to the meat mixture if you wish. These are good served with mashed potatoes.

P.S. Billy Head declared this a keeper.

Southwest Ribeye Steaks

I love steak...don't you. Billy Head tells me I am insulting the chef when I ask for steak sauce at restaurants but hey I'm a saucy kinda gal. I ask for them all...A-1, Heinz 57, Worcestershire , horseradish and whatever else they have on hand. I think Billy Head wants to hide when I do that but I like sauce no matter how good the steak tastes.

This recipe is just right for a saucy kinda gal.

1/3 cup A.1. Original Steak Sauce
2 Tbsp. prepared horseradish
2 tsp. ground cumin
1 tsp. chopped garlic
4 boneless beef Ribeye steaks, 3/4 inch thick

Mix steak sauce, horseradish, cumin and garlic. Grill or broil steaks 4 to 6 minutes on each side or to desired doneness, brushing liberally with steak sauce mixture occasionally.

Our family's spaghetti sauce recipe

This is the way we were taught to make spaghetti thru the ages. This is the way my grandma used to make it, and then my mom and now me and my children too. The only problem, it is one of those recipes handed down from my mom with no amounts so I guessed at the amounts here. The longer it simmers, the better it is.


1 lb. hamburger
1/4 to 1/2 cup green peppers, chopped
1/4 to 1/2 cup onions, chopped
1 (15 oz) can tomato sauce
1 (15 oz) can diced tomatoes
1 small can tomato paste
1/4 cup water ( or a little more if needed)
Spices: Garlic salt or powder, onion salt, chili powder, red pepper flakes or cayenne pepper, and oregano.


Saute onions and green peppers in a small amount of oil until slightly tender. Add hamburger. Once hamburger is browned, drain off grease. Add tomato products and 1/4 cup of water. Add spices to taste. Simmer 30 minutes or so.

Beef satay stir-fry

I tried this recipe one night this week and it was very good. I found the recipe online and I made it according to the directions. However, listed below is my modified version.

4 Tbsp creamy peanut butter
4 Tbsp water
1 tbsp honey
4 Tbsp soy sauce
1 Tbsp hot chili sauce
2 Tbsp olive oil
1-2 garlic cloves, minced
1 pkg of stir-fry beef (or sirloin steak cut into strips)
1 pkg. of frozen stir-fry veggies
1 small onion, sliced in strips
1 small green pepper, sliced in strips
Rice or noodles

Mix the peanut butter with the water. Stir in the honey, soy sauce and chili sauce. Heat the oil in a wok or large pan and add the garlic and beef. Stir-fry for 4 minutes and then add the vegetables and stir-fry for 2 minutes or until tender yet crunchy.

Add the sauce, stir well and heat until bubbling, Serve immediately with rice or noodles.

Black Skillet Beef with Greens and Red Potatoes

This is one of my favorite meals and it also happens to be good for you. I found this recipe on the National Heart and Lung and Blood Institute website. The first time I made it I skimped on the onion and only used 1 small one. Big mistake. Add the entire 3 cups of onions. It makes the dish.

Black Skillet Beef with Greens and
Red Potatoes

1 lb. Top round beef, (I use beef cut for stir fry)
1 Tbsp. paprika
1 1/2 tsp oregano
1/2 tsp chili powder
1/4 tsp garlic powder
1/4 tsp black pepper
1/8 tsp red pepper
1/8 tsp dry mustard
8 red-skinned potatoes, halved
3 cups finely chopped onion
2 cups beef broth
2 large garlic cloves, minced
2 large carrots, peeled, cut into very thin strips
2 bunches kale, washed and torn
Non-stick spray coating

Combine paprika, oregano, chili powder, garlic powder, black pepper, red pepper and dry mustard. Coat strips of meat with the spice mixture. Spray a large heavy skillet with non-stick spray. Preheat pan over high heat. Add meat, cook, stirring for 5 minutes. Add potatoes, onion, broth, and garlic. Cook covered over medium heat for 20 minutes. Stir in carrots, lay greens over top, and cook, covered, until carrots are tender, about 15 minutes. Serve in large serving bowl, with crusty bread for dunking