Cooking for a Growing Family

If you had checked out our freezer a few years ago it would have been stocked with ice cream and maybe some chicken stock waiting to be be summoned for a Sunday night risotto. Enter children. We no longer have the luxury of shopping for dinner on the way home from work and eating later - dinner needs to happen by 6:00 pm or all hell can break lose. One of my strategies to have good home cooked dinners on even the most hectic days is to freeze batches of one pot dinner like chili, stews, and curries. Check out my recipe for California Style Chili that was first whipped up by my college roommate Rami Richards.

California Style Chili

1 pound ground beef
1 pound ground pork
1 large yellow onion, medium diced
bottle of beer
1 can kidney beans
1 can black beans
28 ounce can of diced tomatoes
8 ounce can of tomato sauce
4 cloves of garlic, minced
1/3 C. Chili powder
1 tsp. cumin, 1 tsp. paprika, 1 tsp. oregano
1 tsp. coriander
1/2 tsp. cayenne or more if you like more heat
salt to taste
sour cream
chopped cilantro
grated cheddar cheese

Directions:

1. Over medium high heat brown meat ground meat for about 5 minutes. Add onion, garlic, chili powder, cumin paprika, oregano, coriander, cayenne pepper, and salt. and continue cooking for another 5 minutes.

2. Add tomato sauce, diced tomatoes, and the beer. Bring chili to a simmer, partially cover and cook for at least an hour. Stir occasionally but mostly try to distract yourself with something outside of the kitchen so you are not tempted to cut the cooking time short and chow down.

3. Add the beans and continue cooking for a final 10 minutes. Put sour cream, cilantro, and cheddar cheese on the table so everyone can garnish their chili to their liking. Open a beer and enjoy!

Optional: Step two is the time to add other ingredients such as broccoli, green pepper, and sun dried tomatoes.

Comments

[Tyler]

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