Texas Chili

Texas chili never has beans in it and many people say it shouldn't include tomatoes either, although mine does. Traditional, Texas chili is made with meat, spices, and stock only and served topped with raw onions. In Texas it's commonly ordered as a 'Big Bowl of Red'. It's red color comes from the chilies and other spices and so does it's heat.



1 T. cooking oil
1 small Onion - diced
1 rib Celery - finely diced
1/2 Green Bell Pepper - diced
1/2 Yellow Bell Pepper - diced
3-6 cloves Garlic
1 lb Ground Turkey or Beef
1 lb Turkey or Pork Sausage (removed from casing)
1/2 heaping t. Cumin
1 1/2 t. Chili Powder
1/8 t. Cinnamon
1/8 t. Cayenne Pepper
1/4 t. Smoked Paprika
1 T. Dried Oregano
1/2 t. White Pepper
1/2 t. Black Pepper
1/4 t. Salt
2 Chipotle Peppers (seeds removed) - finely chopped
1 T. Adobo Sauce (from chipotle can)
1 15oz can Tomato Sauce*
1/2 28oz can Whole Tomatoes* (broken up)
1 T. Worcestershire Sauce
splash Soy Sauce

Heat oil in a large pot over medium high heat. Add onions, celery and bell peppers to the hot oil. Cook, stirring occasionally until the onions are clear.

Add garlic to the pot and cook for two more minutes. Then remove the vegetables from the pot and set them aside.



Put all of your meat into the pot. Use a spatula or spoon to break the meat up as it cooks.



As the meat starts to cook add your sautéed vegetables back into the pot and mix them into the meat. Continue to break the meat up.



In a small bowl, mix all of the dry seasonings together. (On my list of ingredients above, it's from the cumin to the salt.) It makes about two tablespoons of spice mix.

Chipotle Black Bean Dip

I made this dip for a Christmas party. I served it with a store bought chips. Not supper creative, I know, but I was trying to keep it quick and simple.



1-2 T EVOO
1 small Onion - finely diced
6 Garlic Cloves - peeled
2-5 Chipotle Peppers
1 small spoonful of Adobo Sauce
1 can diced RO*TEL Tomatoes
salt
Roasted Ground Cumin
4 cans Black Beans - drained

Heat EVOO on med-hi heat, in a pan that's large enough to hold all of the beans.

When the oil is hot, add the onions to the pan. I like to throw a little piece of onion into the pan as it's heating. When you hear the onion start to sizzle, that means the oil is hot.



If you have a garlic press, use it to press the garlic into the pan. If not, dice the garlic very finely and add it to the pan.

Remove your chipotle peppers from the can and place them on a cutting board. Use the tip of a pairing knife the cut each pepper open from the steam down to the tip. Then, use a fork or spoon to slide the seeds out. Discard the seeds and steams. Chop the peppers up and add them to the pan.



Add a small amount of the adobo sauce with the peppers.

Orzo and Beans in Chunky Veg Sauce with Chipotle Gouda

I used left over veg sauce that I made a day or two earlier to make this quick lunch.



1 can Red Beans - drained (use any bean you want)
3 palm fulls of Orzo (I have small hands)
1 T butter or EVOO (optional)
Chunky Vegetable Sauce (or any sauce you have on hand)
s/p
Chipotle Gouda - shredded (or any cheese that melts well)

Cook pasta in a large pot of heavily salted water till it's almost cooked.
Drain pasta.
Return it to the pot.
Add butter/oil if using.
Stir in beans.
Add sauce to taste - I don't like it too runny, so I add a little at a time just till all of the pasta and beans are nice and wet.
Heat through.
Taste (don't burn your tongue).
Season with s/p if needed.
Stir in a hand full cheese.
Spoon onto dishes and sprinkle with more cheese.



Serve with a salad or slaw and bread.

If you don't want a vegetarian meal, top the orzo with grilled steak, chicken, or shrimp. I don't think it's needed because the beans add enough protein for one meal. But, you should do what ever makes you happy.

You can also substitute cooked rice, polenta or another grain for a gluten free dish.

Bon appetit!