Tag-Archive for » chili «
I have been cooking up a storm this weekend as I have started a new recipe swap again this month so I have been making lots of yummy recipes from my team mates. I still have quite a few more of my own recipes to post that I made over the Easter holidays and I will be posting the rest soon. I thought for now I would share some of these other recipes with you as they really good. This first one is so easy to make, as you can just throw it all together and then just leave it to cook. My hubby is the chili lover in our family so whenever I try a new recipe I always rate according to what he says. He loved this one and I found it very good it had just the right amount of heat and was totally delicious. I am the first to rate this one and made as is including adding the jalapeno pepper and I loved the addition of the hot sausage. I served ours topped with sour cream and cheese and it was yummo. To view the original recipe by the chef click here.If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly
camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
8 Ounces bulk hot sausage (I use Jimmy Dean)
24 Ounces ground chuck (or ground round may be used)
1 (28 ounce) Can diced tomatoes, undrained
1 (15 ounce) Can tomato sauce
1/2 Cup chopped onion
1 Jalapeno pepper, seeded and diced (optional)
1 Teaspoons sugar
1 Tablespoons chili powder (can use less)
1 1/2 Teaspoons cumin
1 Teaspoons oregano
1 (30 ounce) Can hot chili beans, undrained (can use mild)
Corn chips (optional)
Shredded cheddar cheese (optional)
Method
1. In large skillet, brown meat. Drain.
2. In slow cooker, combine browned meat and remaining ingredients EXCEPT beans. Stir well.
3. Cook on high setting for 1 hour. Reduce to low and cook 3 hours to allow flavors to blend. You can also let mixture cook on low for 6 to 7 hours.
4. Add chili beans. Cook on low setting for 30 minutes or until thoroughly heated.
I served ours topped with cheese and sour cream, MMmmm delicious!!!
All photos taken by me unless otherwise stated.
This is a super simple recipe that has a wonderful end result. We really enjoy this one in our family and I love it because it takes me no time in the kitchen to prepare. I serve it over couscous with some sliced red pepper and snow peas for a healthy light meal.
If you have been keeping up with the progress of my beautiful handcrafted Eco friendly, 
camphor laurel, chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
3-4 Chicken Breasts (I make the sauce below for three of us but it would stretch to 4 we like things more saucy)
Lemon Pepper seasoning
Sauce
Olive oil
1 Teaspoon fresh ginger, grated
2 Red chilies, finely chopped (add as few or as many seeds as you like.)
1 Teaspoon finely grated lemon rind
1/2 Cup water
1/2 Cup dry white wine
100ml Lemon juice
2 teaspoons instant chicken bouillon granules
2 Tablespoons honey
1-2 Tablespoon brown sugar (depending on personal taste)
1 Teaspoon soy sauce
2-3 Teaspoons cornflour
Sauce yields about 1 cup
Method
1. Heat some olive oil in a pan, sprinkle both sides of chicken breasts with lemon pepper seasoning, add to pan, cook both sides until browned and cooked through, approx 20-25 Min’s.
Sauce
1. Heat some olive oil in a saucepan, add ginger, chilies and rind, saute for 1 minute.
2. Add water, wine, lemon juice, stock granules, honey and sugar, stir until sugar dissolves.
3. Add soy, mix a little water with the cornflour add to sauce, stir until mixture boils and thickens.
To Serve: Slice chicken breasts and serve over rice or couscous or with veg and pour sauce over.
All photos taken by me unless otherwise stated.
