Mom’s Chili

1 lg can of crushed tomatoes (prefer Hunts because they don’t use chemicals to peel them)

1 lg can of tomato sauce

1 can tomato paste

3 cans of dark red kidney beans

2 Cubanelle peppers (or Anaheim if you can’t find cubanelle)

1 onion diced

2lbs ground beef (at least 20% fat)

Chili powder and Cayenne to taste

 Brown ground beef. When done, remove meat from frying pan (leaving grease behind) and place in slow cooker. Brown onions and peppers in frying pan with grease from meat. When done, put them in the slow cooker. Add tomatoes, tomato sauce and tomato paste.  Add beans (including liquid) and some chili powder and cayenne.  Cook for an hour or so and taste.  If needed, add more of the spices.  Cook for about 6 hrs.

I usually cook the meat, onions and peppers the night before and put them all in a bowl and refrigerate.  Saves time the next day.

Beefy and Cheesy Low-Carb Green Chile Bake

When the temperature starts dropping, I start looking for reasons to turn on the oven to warm up the house. I love casseroles, but all the casseroles I know how to make have either pasta or potatoes in it—not an option when you are being carb conscious. So...I searched Google and found several low-carb casserole recipes! I plan to try them all and will post the ones we like on this blog.

We made this one last night. Both of us really liked it and decided it's a keeper. The only thing I might change is to add 1/2 lb. of ground beef—it calls for 1 lb. and is supposed to feed 8 people. I also think it would be good made with shredded chicken instead of ground beef. I plan to try that next time I make it.

The website where I found this recipe is called Kalyn's Kitchen. She has lots of pictures and additional tips if you want more details. You can find it at http://www.kalynskitchen.com/2015/01/beefy-cheesy-low-carb-green-chile-bake.html.

I plugged the recipe into Calorie Count to see the nutrition facts and was amazed at how low it was for carbs and high in calcium, iron, and vitamins B6 and B12. Of course, that assumes you only eat 1/8 of the casserole for a serving.

Ingredients: 
2 cans (27 oz.) roasted and peeled green chiles
2 tsp. + 2 tsp. olive oil
1 lb. lean ground beef
salt and fresh-ground black pepper to taste
4 cups grated Mexican Blend cheese (or use any mild cheese that melts well)
1 onion, chopped
1 can (4 oz.) diced green chiles
5 eggs
1/2 cup sour cream, at room temperature
1/2 tsp. ground cumin
1/2 tsp. ground chili powder
For serving: extra sour cream, salsa, or diced avocado if desired

Directions:
Preheat oven to 375F/190C.  Spray a 9 inch x 13 inch glass casserole dish with olive oil or non-stick spray.  (Any size close to that will work.)  Dump the green chiles into a colander placed in the sink and let them drain.

Heat 2 teaspoons olive oil in a large non-stick frying pan over medium-high heat and brown the ground beef well, breaking it apart as it browns. When beef is well browned, season with salt and fresh-ground black pepper to taste and remove it to a plate.  Heat the other 2 teaspoons of olive oil, then add the chopped onion and cook until the onions are softened and starting to brown.  Add the can of diced green chiles and juice, stir to combine with the onions and cook 2-3 minutes more.  Add the ground beef and cook a few minutes more.

  

Put the eggs in a bowl and beat with a fork or whip to combine the whites and yolks.  Then add the sour cream, cumin, and chili powder and whisk together until the eggs and sour cream are combined.  (It doesn't matter if there are a few lumps.)

Remove green chiles from the colander one at a time and use your fingers to open each chile and remove any seeds.  Lay chiles out on paper towels, then place another layer of paper towels over the top and press down gently to absorb extra moisture.

   

In the casserole dish make a layer of half the chiles, half the ground beef/onion/chile mixture, and half the cheese; then pour over half the egg mixture.  Make a second layer of chiles, beef mixture, and cheese; then pour over the rest of the egg mixture.

Cover the casserole with foil and bake 15 minutes.  Carefully remove the foil and then bake about 25 minutes more, or until the casserole is bubbling and the top is nicely browned.  Serve hot, with extra sour cream, salsa, or diced avocado to add at the table if desired.

The Best Meatloaf Ever

This is the first meal I learned to make when I was in 2nd grade. It is nostalgic for me and one of my family's favorites. Unfortunately for you, I have never measured any of the ingredients. Just do it "to taste".

Ingredients:
2 lbs. ground beef
2 or more 16 oz. cans tomato sauce
1 egg
chili powder
diced yellow onion
dried bread crumbs or crumbled saltine crackers
Worcestershire sauce

Directions:
Pour about half a can of the tomato sauce and some of all other ingredients onto the ground beef. Mix it all up with your hands (remove your rings or else they will get really gunky). Form the meat mixture into a loaf shape and place in a 13 x 9 x 2 baking pan. Place in preheated 350° oven.

Pour the rest of the tomato sauce into a bowl (a large measuring cup is best because of the pouring spout) and mix in some chili powder and Worcestershire sauce. Put aside.

After the meatloaf has been baking for about 30 minutes, remove from oven and drain excess grease. Then pour the rest of the tomato sauce mixture over the top. Put it back in the oven and bake for another 45 minutes or until done (cut into the middle to be sure the meat is not red or pink).

Slice the meatloaf. Serve the tomato sauce gravy over mashed potatoes and over the meatloaf if desired.

Fast and Easy Burritos

The last standing El Taco in Tucson.

Remember the green chili burritos from El Taco? Those were so GOOD!! They were so hot that they would clear out your sinuses. And they were the best food to eat when you were recovering from a cold or the flu. I know, it doesn't sound right that you would want spicy food when you are just getting over the flu, but they really hit the spot. Unfortunately, all but one of them in Tucson closed down. The one that is still open is 12 miles from home and it is only open from 7am-5pm Mon-Fri so we don't visit it that often. That's what necessitated the creation of our faux El Taco Green Chili Burrito recipe. And, since both of us are recovering from a cold right now, we had to make it which gave me the opportunity to take pictures for our recipe blog! Don't worry, our recipe is not as spicy as El Taco's so you won't clear out your sinuses (unless you want it to be).

Ready to start chopping and cooking

Ingredients:
3 lbs. ground beef
1 yellow onion, diced
3 cloves garlic, diced
1 container of frozen green chile (Baca's brand is best, but we just tried Authentic New Mexican from Walmart and it is just as good)
Salsa Verde to taste (that's green salsa for your gringos)
Salt and pepper to taste

Directions:
Saute diced onion, garlic, and ground beef in large frying pan until beef is browned. Add the green chile (no need to thaw before adding) and salsa verde. Heat on med-low until heated through.

Ready to serve

Wrap in your favorite flour tortilla and serve with refried beans and Tom's Favorite Guacamole (Tom buys special low-carb tortillas from Sprouts).

Tom's low-carb burrito

Or, if you want to try something different, serve it as a lettuce wrap.

Green chili with a dollop of guacamole
on a lettuce leaf ready to wrap.

All wrapped up and ready to eat.

For those of you that are adventurous and want it to be spicy enough to clear out your sinuses, use a container of frozen Hot green chiles instead of the Mild. If that's too hot for you, then just use half a container of the hot with a full container of the mild. But then you will need to increase the meat to 5 lbs. and add a second yellow onion and a few more cloves of garlic.

Sherri's Favorite Chili

Not my chili. Will take a picture when I
make it again.

Ingredients:
1 1-pound can of pinto beans (drain liquid)
1 1-pound can of pinto beans with jalapenos (drain liquid)
2 cups water
2 1-pound cans tomatoes
1 pound ground chuck or turkey (browned)
2 medium onions, coarsely chopped
1 green pepper, coarsely chopped (opt.)
2 cloves garlic, crushed
2-3 tbs. chili powder
1 1/2 tbs. salt
1 tsp. pepper
1 tsp. apple cider-vinegar (opt.)--I have never used this


Directions:
Put all ingredients in crock pot in order listed. Stir once. Cover and cook on Low for 10 to 12 hours. (High: 5 to 6 hours, only if canned beans are used).

NOTE: Recipe calls for 1/2 pound dry pinto or kidney beans, soaked in water overnight. I prefer to use the canned beans.