Sunday, July 13, 2008

More bonding and cooking

Rachel and I cooked again today.

We tried to decide on a main course recipe but couldn't get past whether to cook chicken or lamb or beef or pork or pasta or veggie, etc. so we ended up in the soup genre again.

This time, we went with a no bean chili since I cannot eat beans.

And I do mean cannot as in not able. I have tried to eat beans but I have this gag reflex that's triggered on the first bite. Even if I don't know they're there, woop, dere it is. It even happens with hummus.

Don't ask me.

So, no bean chili it was. We found a recipe, checked the ingredients, made up the shopping list, grabbed the shuttle, shopped (with our reusable shopping bags) and caught the shuttle home.

And then we cooked.

And it was good.

Here's the No Beans About It Chili recipe. We didn't really alter it at all, except that we found fire roasted crushed tomatoes and we served it atop of Lime Tostitos with sour cream and shredded sharp cheddar cheese. We were worried about how spicy it might be but, as noted by several reviewers on the website, found that it was quite mild despite the chili powder and the hot sauce.

No Beans About It - Chili
Submitted by: GINAGINA
Rated: 4 out of 5 by 39 members
Prep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 15 Minutes
Yields: 6 servings
"My husband won't eat beans but LOVES chili, so I had to come up with this variation on an old favorite. Instead, it contains lots of canned tomatoes and onion. This is great served over rice with some shredded cheese and a dollop of sour cream."
1 pound ground beef
2 cloves garlic, minced
1 large onion, chopped
2 tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon hot pepper sauce
1 (28 ounce) can crushed
1/4 cup red wine vinegar
1. Crumble the ground beef into a stock pot or large Dutch oven over medium-high heat. Add the onion and garlic, and cook stirring frequently until beef is evenly browned. Drain off excess grease.
2. Season with chili powder, oregano, cumin and hot sauce. Stir in the tomatoes and vinegar. Bring to a boil, then reduce heat to low, and simmer for about 1 hour - or longer if you have time. Stir occasionally to prevent burning on the bottom.
ALL RIGHTS RESERVED © 2008 Printed from 7/13/2008

No comments: