Thursday, February 4, 2010

Chilly? Chili!

What's more wintery than chili to warm you up? (The Parallel says casseroles...ignoring her for the moment...) Meat and beans and spices...yum. And I love how easy it can be. Sure, it may taste better simmered in a crock pot all day, but sometimes the best intentions go awry (like when you get everything for chicken rice salad for dinner except the chicken and have to go with what you meant to cook the next night—in the crock pot—at the last minute).

I normally brown ground turkey for my chili, but I went with stew meat this time instead...more calories, but it makes for a nice change once in awhile.

I definitely need to throw out some love for Bob's Red Mill gluten-free cornbread mix here...Normally GF bread of any kind doesn't really rise and ends up being more brick-like than bread-like, but I was impressed with this consistency. Very cornbready! It's not so great the next day (though you can always save it for cornbread stuffing), but while still warm from the oven with a little honey butter (mix honey with margarine or soft butter. Done)...mmm mmm mmmm. Super good.

Quick Four Bean Chili
Half an onion, chopped
Couple cloves of garlic, minced
olive oil
1 package beef stew meat, cut into bite sized pieces
1 can chili beans, partially drained
1 can garbanzo beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can diced tomatoes
About 2 tbsp chili powder
About 1 tsp cumin
Salt and Pepper (large pinches)
Cayenne pepper to taste (1/2 tsp or so)
chopped onion, cheese and sour cream to top

Heat a bit of olive oil in stock pot. Add onion, garlic and meat, saute about 5 minutes until meat is browned and onion is soft. Add everything through cayenne pepper. Bring to a boil, then reduce to low and cook 20-30 minutes. Add more salt and/or cayenne to taste. Serve with toppings.

Serves about 6. Roughly 350 cals, 11g fat, 16g fiber, 42g carbs, 25g protein

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