We're supposed to get a weekend of snow and a week of really, really cold weather. By next week low 20's in the day and teens at nite. I live on the water, where it's usually a little warmer, probably not this time.A writer friend is coming and will spend the night, because she gets snowed in at her place and she has a signing this weekend with another friend, Debbie (Macomber).
So I got up early and made a huge batch of goulash chili, some hard-boiled eggs in case we need to make deviled eggs, and I have my sister's chicken barley soup in the fridge. We will probably lose power a lot this weekend, so having food ready and prepared is a precautionary thing. Thought I'd share my recipe which you can make right fromt the freezer
and pantry. Quick and easy.
Jill's Easy Goulash chili recipe:
2 tbsp olive oil
1 lrg Spanish onion chopped
4 cloves garlic chopped
2 small orange peppers chopped
2 small yellow peppers chopped
2 small red peppers chopped
1# ground round
1# ground chorizo
1# ground turkey
3 tbsp or more ground cumin
a pinch of marjoram
five dashes Lawry's Seasoned pepper
Dash of Lawry's seasoned salt (the tomoates have salt so watch it.)
two dashes fine black pepper
3 16 oz cans of stewed tomatoes
3 small cans tomato paste
2 tbsp sugar (important: cuts acid in tomatoes)
a few red hot pepper flakes or two shakes of cayenne
Beans (all 16 oz cans) drained unless noted:
3 cans red kidney beans
1 can black beans
1 can jalapeno black-eyed peas (not drained)
2 cans green beans
1 can corn or use Mexicorn smaller can)
1 or 2 small cans green chilis (not drained)
Water if needed.
Top with:
Grated Kraft Mexican Blend shredded cheese.
Sour cream
Chopped green onions.
On stove top and in large pot (I use a big stockpot) heat olive oil, onions, garlic, add all ground meats and cook. I try to leave meats in small chunks.
SPICES: add cumin, marjoram, salt, and blk peppers to cooking meat. Do NOT add sugar or cayenne or red pepper flakes until after you add the tomatoes and tomato paste. Add tomatoes and tomato paste. Stir until tomato paste is blended and add sugar and cayenne or pepper flakes for hotness. Will get hotter as you cook so watch it.
Add whole can, juice and all, of green chilis, Mexicorn and jalapeno black-eyeed peas. Next add all the rest of the drained cans of beans. Stir to mix well and simmer over low heat for 30 minutes or so. Chili only gets better each day and stays for a week in refrig, can be frozen in ziplock bags.
Note on peppers: I buy those plastic boxes of mixed small red, yellow and orange peppers.)
I like my chili hotter, so I shake red pepper flakes on mine before I add the toppings. Dish is great alone or served with garlic bread and a salad.
Enjoy!
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