Beef and Bean Chili

I should warn you now.  I never measure out my ingredients for chili and some of the base ingredients change depending on what I have on hand at home.  I taste and tweak the spices until it tastes how I like it (although I've had to dumb down the heat because my kids can't handle "spicy").  My chili never is the same twice.  That being said, here are the ingredients I used to make chili yesterday.  Tweak it to your tastes.  You can add another large can of beans (kidney, black, pintos) and omit the beef if you want it to be vegetarian. You can also substitute jarred salsa for the tomatoes.

1 pound ground beef
2 bell peppers, diced
1 onion, diced
~ 2 cloves minced garlic
1 stalk of celery, diced
1 can medium spice red chili beans
1 large can black beans
2 cans of mild Rotel tomatoes and chilis + 1 can water
1 tomato, diced
chili powder (probably about 1 tsp)
cumin powder (probably about 1 tsp)
celery salt (probably about 1/4 tsp)
chipotle chili powder (probably about 1 tsp...if you don't have this, use more regular chili powder)
dried oregano (probably about 1/4 tsp)
4-5 chocolate chips (weird, yes, but it helps give the chili a little depth and cuts some of the acidity)
salt and pepper to taste

While browning the beef in a large pot, add the peppers, onion, garlic, and celery.  Once the beef is browned and the veggies are tender, add the beans and tomatoes.  Stir in the spices and chocolate and bring to a boil.  Lower the heat and simmer for at least 30 minutes.  The longer this cooks, the better.  Periodically taste to adjust spice to taste.  If you like a soupier chili, you can add water, salsa, or tomato juice (no more than 1/2 cup at a time).  Chili is even better the next day, so you can make the day before.

The Silly Things Quarantine Will Make You Do

I will admit...I honestly forgot I ever had this blog.  I remember the other blog I had (Butterfly Blues), but forgot this silly little one I started for some reason years ago (oh, I know...I was a want-to-be food blogger with no real skills).  Fast forward a few moves, a couple kids, a president or two, a global pandemic, and boom, here we are.  A friend of mine was the one that suggested I have a blog...one that describes in more detail than I put on Facebook how I make the dinners I have been making for the family while in quarantine.  Well, friend, here you go.  Please tell me when I should stop.  😏

Dinners and Prep Info for the Week of April 26-May 2

Sunday, April 26 - Pot Roast in Crock-pot

Seared a chuck roast seasoned with salt and pepper in leftover bacon grease on all sides.  To a large crock-pot, I added baby carrots, onions, and bell peppers.  Put roast on top of the vegetables, added a couple cloves minced garlic, 1 tsp Herbes de Provence, and approximately a half a cup of dry red wine.  I cooked it on high for 3 hours.  At 3 hours, I added halved baby red potatoes, halved baby bello mushrooms, salt, and pepper, and cooked on low for another 3 hours (when the meat fell apart when stabbed with a fork).  Served with green peas and steamed broccoli.

Monday, April 27 - Leftovers (AKA I'm sick of cooking)

Tuesday, April 28 - Sheet Pan Chicken Fajitas

Sliced bell peppers and onions into strips and placed in a bowl.  Tossed with olive oil and 1/2 package McCormick's Fajita seasoning mix.  Spread on a large baking sheet.  To the same bowl, I added sliced chicken breast and tossed with more olive oil and the remaining fajita seasoning mix.  Placed on top of peppers and onions and added 2 whole jalapenos for the adults.  Placed pan in 400 degree oven for 20-25 minutes (when chicken was fully cooked and items were nicely browned).  Garnished with quartered limes and fresh cilantro.  Served with black beans simmered with 1/4 cup salsa, tortillas, chips, salsa, cheese, sour cream, and guacamole.

Wednesday, April 29 - Delivery from Spices

Thursday, April 30 - Salmon and Chicken

The adults had Broiled Salmon with Herb Mustard Glaze by Giada de Laurentiis.  I finally found a salmon recipe *I* liked a lot that was quick and easy and tasty.  Unfortunately, the husband didn't care for it (too mustardy).  Oh well.   I did not have fresh thyme, so subbed out a little dried thyme and added fresh parsley and Herbes de Provence.  The kids had Montreal seasoned chicken breast strips I pan seared in olive oil.  The sides were shishito peppers I blistered in a wok with olive oil and some concoction of shaved Brussels sprouts, portobello mushrooms, balsamic vinegar, and goat cheese that the kids pray I never make again (it wasn't that bad, just used ingredients they really hate).

Friday, May 1 - Takeout from District Taco

Saturday, May 2 - Takeout from Surfside