Beef Chili

(this photo does not look nice..something is wrong with my camera :-( Don't worry-next time I will put up a better one!)

Adapted from For the Love of Cooking

1 pound lean ground beef

2 teaspoons EVOO (extra virgin olive oil)

1 medium red onion, diced

1-2 carrots, diced

1-2 celery stalks, diced

6 cloves of garlic, chopped

1 bay leaf

2 16 oz. cans of organic diced tomatoes, no salt added

2 teaspoon cumin powder

1 teaspoon red chili powder (more or less depending on your taste)

1 teaspoon ground black pepper

sea salt to taste

1/2 teaspoon Italian seasoning

1 teaspoon garlic powder

1 teaspoon sugar

2 tablespoons white distilled vinegar

1-2 green chilies

2 15 oz. cans of organic tomato sauce

1 16 oz. kidney beans, drained and rinsed

1 16 oz. black beans, drained and rinsed

1 16 oz. pinto beans, drained and rinsed

shredded sharp cheddar for topping

Directions:

Heat EVOO in a large non-stick skillet over medium, add ground beef and cook for 3-4  minutes, stirring occasionally, then transfer cooked beef to the crockpot.  Add onion, carrots, celery, and bay leaf, diced tomatoes, tomato sauce, green chilies, and beans to the crockpot.  Add all spices and vinegar, stir and cook on low.  Cook all day, stirring, throughout the day if you can.  Take out the bay leaf, ladle chili into individual bowls, top with shredded cheddar cheese or any cheese of your choice and serve with cornbread.  Enjoy!

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Aloo Keema (Curried Ground Beef with Potatoes)

Recipe by Food Connection

1 pound lean ground beef

1 yellow onion, sliced   

3-4 tablespoons canola oil

1 tablespoon garlic/ginger paste

1 teaspoon red chili powder

1 teaspoon turmeric

1 teaspoon ground coriander

1 teaspoon garam masala

1 teaspoon cumin seeds

3 whole cloves

sea salt to taste

2 Roma tomatoes, chopped

3-4 red potatoes, cut into small cubes (See note)

1 green chili for garnish (optional)

small handful of cilantro leaves for garnish

Directions:

Heat oil in a non-stick heavy saucepan over medium, add onion and fry until they are lightly golden brown.  Add meat and garlic/ginger paste and cook, stirring frequently, to break up the lumps and to allow the meat to almost dry.  Add all spices (from red chili powder to sea salt) and cook for 1-2 minutes. Add tomatoes and cook for approximately 10 minutes, stirring frequently.  Then add potatoes and blend well.  Reduce the heat and cook until potatoes are tendered.  Toss a green chili (optional) in a pan and cook for 1-2 minutes and then garnish with cilantro leaves.  Serve with naans (flatbreads) or rice.  Enjoy! 

Note: You can substitute peas or mixed vegetables for potatoes

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Shami Kabab (spicy burger-like kababs from Pakistan)

Inspired by my mother-in-law

2 pound of beef stew

3/4 cup channa daal

2 medium onions

8 cloves of garlic

1 1/2 inch square of ginger

2 tsp. white whole dried cumin

2 tsp. whole dried coriander

1 tsp. salt

3/4 tsp. crushed red pepper

1 1/2 tsp. garam masala

2 green chili pepper

1/4 bunch of cilantro

1 egg beaten

Directions:

Put beef stew and channa daal in a large pan.  Add 1 onion(quartered), garlic, ginger, cumin, whole dried coriander, salt, crushed red pepper(ground red pepper is fine), and pour 2 glasses of water.  Bring to boil and then cook on medium low heat.  When meat is tendered, then dry all the water, and let it cool.

Then grind the mixture in a food processor.  Then add garam masala, green chili pepper, and cilantro leaves, and chopped onion, and mix everything and taste first then add egg beaten.  Make patties-you can chop the onion(optional), green pepper, and cilantro in the mixture.  Make kababs and freeze them(each seperate) and fry them when you are ready to eat.  Enjoy!

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