Saturday, December 29, 2012

Recipe #199

I made this just before CHRISTmas and we just finished it last night...lots of veggies in this comfort food!

1 and 1/2 turn of extra virgin olive oil
1 white onion diced
about one third of a green pepper diced
2 carrots sliced thin
4 oz mushrooms sliced thin
1 rib of celery diced into small pieces
3-4 cloves of garlic diced
1 pound ground beef
4-6 oz of pork loin sliced into bite-sized chunks
3 medium red potatos diced
2 cans Brooks chili mix with beans
3 cans seasoned diced tomatos
1 can 14 oz tomato sauce
1 can 6 oz tomato paste
12 oz beer
2 tbs Worcestershire sauce
tbs chili powder
tsp basil
tsp chives
tsp garlic powder
tsp onion powder
cumin to taste

Serve with:
shredded cheddar cheese
sour cream
corn chips

I like to start in my 4 quart Cook's Essentials non-stick pot on medium heat with the oil, garlic, and vegetables until they're soft, then add the beef. Add seasoning to beef while cooking and cook til almost entirely brown then drain excess grease.
Meanwhile in non-stick T-Fal fry pan, heat the pork and potatoes in oil until cooked through, about 15 minutes.You may season these also at this point...i like to use montreal chicken season on my fried potatoes!
In 6 quart stockpot, combine contents both cooked pans along with other ingredients and bring to boil for about 5 minutes. Reduce heat and simmer for as long as you need to. Lid if you don't want to lose moisture, keep uncovered if you want to reduce water content.
Serve over chips covered with a dollop of sour cream and some fresh shredded cheese...we enjoyed it for lunch and dinner for many days...

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