I don't see a pencil to make a new post, so I will just put it here:-).
I like to share my chili recipe with whomever may want to use it. Its a simple recipe and lasts for a few days during the week:-).
So without further delay:
Spicy Chili recipe:
1 pound of the meat of your choice (chicken, pork, lamb, beef)
2 T Chili Powder 2 t cumin 2 t crushed red peppers salt and pepper to taste
1 Yellow Onion - Chopped 1 Green Pepper - Choppped 2 Poblano Peppers - Chopped 2 Habanero peppers - Minced 1 28 oz can of diced tomatoes 1 15 oz can of crushed tomatoes 1 T coconut oil
Cooking directions:
In a large pot add the coconut oil and the meat over medium heat. Brown the meat and remove it from the pot.
Add in the onions and let them cook until they are softened, then add the peppers and let them cook until softened.
Now add in the spices and return the meat to the pot. Mix the spices together thoroughly and let it all cook together for a couple of minutes.
Now add in the tomatoes, stir together and let it stew over low heat for 2 - 3 hours.
Made a nummy dinner the other night and thought I'd share. Made something else for the kids but they much preferred what we were having.
Chicken Wrapped Asparagus:
Butterfly as many chicken breasts as you need. Take a piece of procuitto and wrap it around 4-5 stalks of asparagus. Place the wrapped aspagus inside the butterflied chicken and top with a bit of butter. Roll up and close with toothpicks. Back at 350 until juices run clear, about 25 minutes.
I made served it with braised kale with canneloni beans. Most satisfying meal since we started the WLC.
I don't see a pencil to make a new post, so I will just put it here:-).
ReplyDeleteI like to share my chili recipe with whomever may want to use it. Its a simple recipe and lasts for a few days during the week:-).
So without further delay:
Spicy Chili recipe:
1 pound of the meat of your choice (chicken, pork, lamb, beef)
2 T Chili Powder
2 t cumin
2 t crushed red peppers
salt and pepper to taste
1 Yellow Onion - Chopped
1 Green Pepper - Choppped
2 Poblano Peppers - Chopped
2 Habanero peppers - Minced
1 28 oz can of diced tomatoes
1 15 oz can of crushed tomatoes
1 T coconut oil
Cooking directions:
In a large pot add the coconut oil and the meat over medium heat. Brown the meat and remove it from the pot.
Add in the onions and let them cook until they are softened, then add the peppers and let them cook until softened.
Now add in the spices and return the meat to the pot. Mix the spices together thoroughly and let it all cook together for a couple of minutes.
Now add in the tomatoes, stir together and let it stew over low heat for 2 - 3 hours.
Enjoy!
That sounds awesome!! I just printed it out and will try to make this next week. Thanks Chris!
ReplyDeleteThanks Chris! I will try it this week!
ReplyDeleteMade a nummy dinner the other night and thought I'd share. Made something else for the kids but they much preferred what we were having.
ReplyDeleteChicken Wrapped Asparagus:
Butterfly as many chicken breasts as you need. Take a piece of procuitto and wrap it around 4-5 stalks of asparagus. Place the wrapped aspagus inside the butterflied chicken and top with a bit of butter. Roll up and close with toothpicks. Back at 350 until juices run clear, about 25 minutes.
I made served it with braised kale with canneloni beans. Most satisfying meal since we started the WLC.
That sounds so good! It will be on my menu for next week. Nice work.
ReplyDelete