Beggar’s Chili скачать в хорошем качестве

Beggar’s Chili

I love this recipe. It's called Beggar's Chili and it was shared with me by a wonderful friend in Roanoke over 35 years ago. While Eleanor Stanley has long gone from this earth, the recipes she shared with me will live in my family for generations to come. Adam and Tim always loved her Pancit and every recipe that Eleanor ever made was always their favorite! This is one of those recipes. While considering what to share with you today, I wanted to make this a hearty meal that would incorporate in some vegetables for the kids and I was looking for something that would fill you up with little money and short preparation. Most of all, today I was thinking about my nephews, Tanner Pippert and Daniel Pippert. They are now on Quarantine Day 11 in Manhattan. They said this morning that they so love Tassie's Quarantine Kitchen (that's what they call these little vignettes!). Guys, if you can make a double batch of this, it will last a while!!! Take care of each other and I can't wait to see you back on Broadway or touring the country - whichever comes first!!!! This recipe is great on its own but add some cheese or serve with chips and the flavor profile changes just enough. It freezes well and will last in the fridge for a few days but in my house it never lasts that long! I like to eat it plain but sometimes I use it with chips for a party and people love it. The recipe is versatile. Use ground beef, chicken or turkey, or experiment with a plant based ground meat substitute! Use jalapeños or don't. Use plain tomatoes or add more flavor with fire roasted tomatoes! Use all green pepper or add color with sweet bells. Add cayenne or Tabasco, or enrich the flavors with a little cocoa powder! So many opportunities to make hundreds of different recipes with this simple chili! I hope you will enjoy this recipe and use it often with your family! Beggar's Banquet Chili 1 lb ground meat or meat substitute 1 chopped onion 1 chopped pepper, green, red, or mixed 1 jalapeno, seeded and sliced 2 - 14.5 ounce cans kidney beans with juice 1 - 14.5 ounce can fire roasted tomatoes with juice 1 1/2 c frozen corn kernels or one can corn drained 1 - 1 1/2 t salt 1 1/2 t chili powder Brown the meat and drain off excess fat if needed. Add onion, peppers, kidney beans with juice, and tomatoes with juice. Cook 20 minutes stirring occasionally. Add 1 t. salt, chili powder, and corn then cook an additional 10 to 15 minutes or until vegetables are soft and corn is cooked through. Adjust seasoning as desired and serve. Makes 4 hearty servings for a main course or will serve a family of two adults and four small children. Also great for party food with chips.