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Sweet and Spicy Chili

Sweet and Spicy Chili

Chili ………congers up images of winter, football, and Sunday!

I was going to stun you with my incredible chili knowledge…….you know the history of chili……..yada…..yada……yada. Well, it seems there is quite a controversy as to the origins of chili so, if you are really all that interested, you will have to google it. By the time I wrote all of it down and you read it ……..holy moly.

So, instead, I will amaze you with this Sweet and Spicy Chili. First, let me say that chili is Tim’s thing. There are a few items in the food world that for some reason are beyond my scope…….for reasons unknown………chili is one of them.

As we were planning our next recipe Tim suggested chili. I tried to steer the planning anywhere but there, but he kept coming back to it. The next words out of his mouth were music to my ears…… “I’ll make my chili”……..done!

Only one problem……….he had never written it down into a recipe. So, as he added ingredients I wrote them down. Now let me say that we always have the same spice conversation……

Tim: “ It needs more spice”
Marty :“ Tim, not everyone likes that much spice”
Tim: “Just a little bit more”
Marty: “ No, its fine”…….and then he adds more.

Turns out, in this recipe he was totally right! It was not too spicy……. it was perfect. Chili powder, cumin, red pepper flakes, and two things I have not had in chili before…….cocoa powder and cinnamon.

I had a big ????? with the cocoa and the cinnamon. They are that in the background taste, you can’t quite pick them out, but they make the dish. We also added brown sugar and salsa…….that added that some’m..some’m………and it all came together perfectly.

Just spicy enough, with a touch of sweet. We did not add any toppings to ours but feel free to add whatever you like……. we ate ours with biscuits…….or as Tim calls them skits.

However you top it or whatever you eat with it, Sweet and Spicy Chili will warm you up, make your favorite team win, and let you have a super Sunday.

It makes a small batch, it will serve 4-6, and if its just for two you can have it again and you know how it goes with chili …….even better the next day!

Sweet and Spicy Chili

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Tim Boyd
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 6 1x
Category: Soup
Method: Simmer
Cuisine: American

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Ingredients

Scale

1 pound ground beef
1 medium onion, chopped
3 cloves garlic, minced
1–4.5 oz. can chopped green chilies
1–15 oz. can dark red kidney beans
1–28 oz. can diced tomatoes
1 cup salsa
1/4 cup brown sugar, packed
3 tablespoons chili powder
1 teaspoons cocoa powder
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon red pepper flakes

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Instructions

In a large pot over medium heat, brown ground beef, onion, and garlic. Meanwhile mix together brown sugar, chili powder, cocoa powder, cumin, cinnamon, salt, pepper and red pepper flakes in a small bowl. Add to the browning meat mixture. Cook for 2-3 minutes to let the spices release their flavor. Add remaining ingredients. Bring to a boil, then reduce heat and simmer for 30-45 minutes. Serve with shredded cheese or your favorite chili topper.

Keywords: chili, sweet, spicy, ground beef, kidney beans, tomatoes, soup

Carne Asada Nachos

Carne Asada Nachos

I have a new toy……I have a new toy …..and you-u don’t……….but you should, if you don’t this thing is AWESOME!!! I am happy dancing………why dancing you may ask……..my new toy helped me make my Carne Asada Nachos!

What is my new toy you ask??? It a Pressure Cooker, thats also a crock pot, and a rice cooker. If it just went to the grocery store, it would be the perfect appliance! LOL …….Oh wait…..it keeps the food warm after the programed cooking time…….it IS the perfect appliance!

Since returning from Vegas and having the carne asada tacos at Hecho En Vegas, I have been dying to try and recreate the carne asada. My new little toy made this a breeze. The flavor is not exactly like Hecho’s but it’s close. My meat was a little more done……first time with the pressure cooker ……..I wasn’t sure how long to cook it,so mine was falling apart, while Hecho’s was chunkier.

Now, what to do with this luscious, juicy,spicy meat……….Carne Asada Nachos……..of course! Nachos need cheese sauce. Neither Tim nor I really like the nacho cheese sauce,so how about queso blanco……hmmmmm. The recipe for the queso sauce couldn’t be easier, one bowl, it cooks in the microwave………one of the best inventions…..ever!! And in five minutes or less……. creamy and cheesy, easy queso blanco sauce.

I would like to be all homemadey but I bought some good restaurant style chips at the store instead of making my own. Hey……it was Sunday afternoon and there were football games that needed to watched……by Tim not me.

Now ,I had a plan…….heat the chips in a cast iron skillet in a 400* oven for about 5-7 minutes, until until they were warm and extra crispy. top with the carne asada, drizzle….ok, ladle the queso sauce on, then top with tomatoes, avocado, green onion, cilantro, jalapeño slices, and a crumble of queso blanco cheese……the amount of toppings you put on these is up to you. OMG….these were fabulous!!!!! Crispy chips, juicy spicy meat, cool toppings……the perfect Carne Asada Nachos.

Since Tim and I have been married, I have a long drive to work, 40 minutes each way…….thank goodness for audio books……..but getting home late does not = time for making dinner and eating before 7 or 8 at night…….not good! But, with my new toy, the process can be sped up greatly. So, if time is of the essence for you too, look for one of these nifty toys for yourself. Looking to make a recipe now………. so I can play with my new toy.

Carne Asada Nachos

★★★★★ 5 from 1 review

Author: Marty Boyd
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Category: Main Dish
Method: Instant Pot
Cuisine: Tex Mex

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Ingredients

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2 pounds flank steak
4 cloves garlic, minced or grated
1 large onion, finely chopped
1 teaspoon smoked paprika
1 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon chipotle chile powder
1/2 teaspoon each salt and pepper
2 tablespoons coconut oil
1 large jalapeño, seeded and diced
1 orange, juiced
2 limes, juiced
1/4 cup soy sauce
1/2 cup fresh cilantro, chopped
1/4 cup beer

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Instructions

In a skillet over medium high heat sear the flank steak in the coconut oil. Just a quick sear for color.
Place flank steak and remaining ingredients in a pressure cooker and cook on high for 30-35 minutes following instructions on your pressure cooker. If you do not have a pressure cooker you can use a crockpot. Adjust cooking time to your crockpot.
Remove meat from cooker and use for tacos,burritos, or nachos.

Keywords: flank steak, Instant Pot, nachos,

Queso Blanco Sauce

★★★★★ 5 from 1 review

Author: Marty Boyd

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Ingredients

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1/2 pound White American Cheese, cut into chunks
2 tablespoons chopped green chiles
1 tablespoon pickled jalapeno slices, diced fine
1 tablespoon juice from the pickled jalapenos
1/3 cup milk
1/4 cup beer
1/4 teaspoon ground cumin

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Instructions

Combine all ingredients in a microwavable bowl. Microwave for 2 minutes and stir.Continue microwaving at minute intervals until smooth. Allow to cool slightly and serve as a dip or over your favorite Mexican foods.

Notes

Be sure to use white American cheese not white cheddar cheese. The white cheddar will not melt they way that is needed for this sauce.

Italian Tortellini Soup with Chicken Sausage

Italian Tortellini Soup with Chicken Sausage

Quick and easy…….easy and quick……..healthy-ish. That is what Italian Tortellini Soup with Chicken Sausage is…….plus all kinds of yummy!!!!!

Sometimes, time is of the essence…….or if you are like me………I’m just damn lazy sometimes! I know eating out is always an option, but truth be told, I would rather cook then get all ready to go out in public.

News Flash……..I am a gobber ! At home…..I’m a bona fide sweatpant, white muscle shirt,sports bra, no makeup, hair in a clip, girl gobber. In my early twenties, I lived to dress up. I never left the house without makeup, hair done……..I mean for Gods sake, someone might see me!!!!

Well……..I’m over most of that. I’m still not crazy about going with out at least a bit of make up, and looking presentable. So, that’s why I would rather cook than go out and have to give up my gobber girl look. Besides……. easy or difficult I do love to cook.

After having the past few weeks go by in what seems to be a flash………Vegas……sick…….back to work….. still not feeling totally great……..I was ready for a easy quick recipe.

This recipes origin was from one of those supermarket cash register cookbooks, you know the ones at the checkout that beg to be bought while you are standing in line. The original recipe had Italian sausage, but in an effort to be healthy- ish and easy, I bought the Johnsonville chicken sausages…….3 cheese Italian. If you have never tried these, do! They are awesome and come in other flavors. Lower in fat and calories than regular sausage……..bonus…….they are pre cooked.

This is a really basic soup recipe, although it’s a little thicker than soup, not quite a stew. The ingredients are stuff you may just have in your pantry/cupboard already…….notice I added cupboard……..I only wish I had a pantry, and to those of you who do……lucky you!

Just your regular Italian spices, basil, oregano, fennel seeds, a pinch of red pepper flakes, some onion and garlic, add the sausage…….a couple of kinds of tomato, chicken broth to thin it out, simmer for 10 minutes,add the tortellini cook until al dente and oh la la……wait….that’s French, oh well it’s tasty is what it is.

Some fresh parsley and Parmesan cheese to top it off and serve with some garlic bread sticks or your favorite Italian bread.

It yummy, hearty, healthy-ish, warm, and best of all……. easy!

Italian Tortellini Soup with Chicken Sausage

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Marty Boyd
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 6 1x
Category: Soup
Method: Simmer
Cuisine: American

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Ingredients

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2 teaspoons coconut oil
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon basil,dried
1 teaspoon oregano, dried
1/2 teaspoon fennel seed,crushed
Pinch red pepper flakes
1 –12 oz. package Johnsonville 3 Cheese Italian Style Chicken Sausage,sliced
1–9 oz. package fresh cheese tortellini
1–28 oz. can crushed tomatoes
1–14.5 oz. can diced tomatoes
3 cups chicken stock
2 tablespoons fresh parsley,chopped
1/2 cup Parmesan cheese, for topping

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Instructions

Heat oil in a large stock pot over medium heat. Sauté onion,basil,oregano,fennel seed, red pepper flakes,and garlic until onions are wilted and starting to turn translucent, about 7-10 minutes.
Add sliced sausage and heat through. Add both tomatoes and chicken broth. Bring to a boil, reduce heat and simmer 10 minutes.stir in parsley. Serve with Parmesan cheese.

Keywords: chicken sausage, tomato, tortellini, soup, easy