Ingredients:
1 can of whole tomatoes (not drained or rinsed)
2 Tbs brown sugar
1 small chopped onion
2 cloves of minced garlic
1 small handful of basil and oregano
Olive oil
Salt and pepper to flavor
Directions:
1. In a medium saucepan coat the pan with olive oil and heat on medium heat.
2. Add CHOPPED onion, and once soft add garlic and brown sugar. Cook for 3 min.
3. Add can of tomatoes, bring to boil, then reduce heat to low and simmer for 15 min.
4. Add herbs
5. Cook for an additional 5 min.
6. Serve! (preferably with meat or pasta).
Thursday, July 31, 2008
Tipsy Chilli
Ingredients:
1 can of red/kidney beans (drained and rinsed)
1 small can of corn (drained and rinsed)
1 can of whole tomatoes (not drained or rinsed)
1 small can of tomato paste
3 ts chili powder
3 ts paprika
1/2 cup brown sugar
1/4 cup sugar
2 ts cinnamon some (about the size of a can but not from a can) ground meat
salt and pepper to flavor
1 chopped onion
4 cloves of minced garlic
Olive oil
1 can of Guinness beer
1 bell pepper (preferably green)
Directions:
1. In a medium saucepan coat the pan with olive oil and heat on medium heat.
2. Add CHOPPED onion, and once soft add garlic and pepper cook for 5 min
3. Add meat, 1/2 of the cinnamon, 1/4 cup of brown sugar, 1/4 of the can of Guinness, and all of the regular sugar. Cook until meat is browned. Over time slowly add more Guinness to the meat mixture, but make sure not to drown the meat in Guinness.
4. In a large pot (while the meat is cooking) add the cans of whole tomatoes, can of corn, and can of beans. And simmer on medium heat.
5. When the meat is done add the meat mixture. Bring mixture to medium high. Add some more beer, the rest of the brown sugar, the cinnamon, the chili powder and the paprika. Add two Tbs of the tomatoes paste.
6. Simmer over medium high heat. While this is simmering use a wooden spook to break up the whole tomatoes to bite size pieces. Also test the mixture. Slowly, over time add more beer. Do not let the beer overpower the rest of the food. Remember this is NOT drunk chili.
7. After everything is mixed, and it has been bubbling for at least 5 min, reduce heat to low, cover and let sit for at least 30 min. (this meal tastes better if left for longer). Stir occasionally, and do not let the bottom burn. When it is simmering make sure the liquid-part is at the top. Add salt and pepper for taste.
8. Serve. Preferably with more beer!
1 can of red/kidney beans (drained and rinsed)
1 small can of corn (drained and rinsed)
1 can of whole tomatoes (not drained or rinsed)
1 small can of tomato paste
3 ts chili powder
3 ts paprika
1/2 cup brown sugar
1/4 cup sugar
2 ts cinnamon some (about the size of a can but not from a can) ground meat
salt and pepper to flavor
1 chopped onion
4 cloves of minced garlic
Olive oil
1 can of Guinness beer
1 bell pepper (preferably green)
Directions:
1. In a medium saucepan coat the pan with olive oil and heat on medium heat.
2. Add CHOPPED onion, and once soft add garlic and pepper cook for 5 min
3. Add meat, 1/2 of the cinnamon, 1/4 cup of brown sugar, 1/4 of the can of Guinness, and all of the regular sugar. Cook until meat is browned. Over time slowly add more Guinness to the meat mixture, but make sure not to drown the meat in Guinness.
4. In a large pot (while the meat is cooking) add the cans of whole tomatoes, can of corn, and can of beans. And simmer on medium heat.
5. When the meat is done add the meat mixture. Bring mixture to medium high. Add some more beer, the rest of the brown sugar, the cinnamon, the chili powder and the paprika. Add two Tbs of the tomatoes paste.
6. Simmer over medium high heat. While this is simmering use a wooden spook to break up the whole tomatoes to bite size pieces. Also test the mixture. Slowly, over time add more beer. Do not let the beer overpower the rest of the food. Remember this is NOT drunk chili.
7. After everything is mixed, and it has been bubbling for at least 5 min, reduce heat to low, cover and let sit for at least 30 min. (this meal tastes better if left for longer). Stir occasionally, and do not let the bottom burn. When it is simmering make sure the liquid-part is at the top. Add salt and pepper for taste.
8. Serve. Preferably with more beer!
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