Posted in Beef, Ground Meat, Mexican, Quick n Easy, Recipes, Slow Cooker, Turkey

Southwestern Goulash

southwestern goulash with beans, corn, bone broth and tomatoes

I made it! I made it! I finally made it!

Aren’t you tickled-oh-so-much-that-there-are-no-words?

Or is that overstating?

Seriously, though … this must hold some kind of household record for most weeks spent on a meal plan without actually being made. I could take the time to look back and count, but I’m feeling lazy at the moment and so I’ll just send you to the page with our meal plans and you can look. If you really want to know and you’re not being lazy, of course.

This Southwestern Goulash recipe is one from our archives of things-we-made-often-before-kids-but-haven’t-made-in-years-because-we-forgot-about-it. (And because they don’t love dishes like this.)

The Man actually clipped this Southwestern Goulash recipe (you know, with scissors) from the Washington Post many years ago when we still got that paper (we are one of those dorky rare households that does actually still get a local paper delivered and even reads it). I kept that clipping for a long, long time. Of course, due to my incapability (you know – the one that prevents me from making something the same way more than one time), I have changed it significantly from what it was on that clipping – obviously for the better – and so, somewhere it ended up in the recycling.

Now I wish I’d kept it. Just so I could share it with you.

Southwestern Goulash
 
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Ingredients
  • 1 pound ground beef or turkey (we actually prefer turkey)
  • 1 medium onion, chopped
  • 1 bell pepper, diced
  • 1 clove garlic, minced
  • 1 14.5 ounce can diced tomatoes
  • 1 14.5 ounce can crushed tomatoes
  • 1 15 to 19 ounce can drained black beans
  • 1 cup bone broth (or chicken or beef)
  • 1 cup frozen corn
  • 1 can (4 ounces) chopped green chilies
  • 1 tablespoon chili powder
  • 1 tablespoon dried cilantro (can use fresh, you'd just need to add more)
  • ½ teaspoon ground cumin
  • ½ teaspoon pepper
  • ½ teaspoon salt
Instructions
  1. In a Dutch oven over medium heat, cook beef or turkey until mostly brown.
  2. Add onion, bell pepper, and garlic and cook for 5 minutes.
  3. Stir in the tomatoes, beans, broth, corn, chilies, chili powder, cilantro, cumin, pepper, and salt. Bring to a boil.
  4. Reduce heat; simmer, uncovered, for 20 minutes (or longer).
  5. Serve over noodles (The Man says rotini is the best).
Notes
You can easily make this in a crock pot. Brown the meat first, add to the crock pot with everything else and cook on low for 3-4 hours.

I double and triple this recipe because it freezes nicely and makes a perfectly easy out-of-the-freezer, busy-weeknight meal.

Southwestern Goulash is hands-down one of The Man’s most favorite dishes. “Easily in the top ten.” He was incredibly bothered by the roller coaster of excitement and disappointment that resulted from its being pushed from the plan so many weeks in a row. Poor guy. The kids, though, not so much. They all tried it … that’s all I’ll say about that.

Do you have things that you made before kids but don’t make as much now? Any good old newspaper recipes?

Posted in Dips and Spreads, Mexican

Pico de Gallo

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So, we’re in the store on Sunday …

This kid (The Bread Guy) sees the “fresh-made in the store” Pico de Gallo and begs for it.

I tell him to read me the ingredients.

Seems pretty fresh until … Potassium sorbate. Sodium benzoate.

“No way. But YOU can make it.”

So, I quickly rework the menu plan to accommodate his whimsy. He runs around the produce aisle picking up all of the necessary ingredients. For Pico de Gallo. That I think HE is making.

That he never made.

Apparently, my memory of these events was incorrect and somehow I obligated myself to making Pico de Gallo without ever knowing or realizing it.

Joke’s on me?

Yep. Egg all over my face.

Big sucker.

Pico de Gallo
 
Author:
Ingredients
  • 6 Roma tomatoes (under ripe is fine)
  • 2 jalapeno peppers
  • ½ small red onion
  • ½ cup fresh cilantro
  • 1½ tablespoons lime juice (or the juice of 1 lime)
  • Salt and pepper to taste
Instructions
  1. Cut tomatoes in quarters and scoop out seeds.
  2. Dice tomatoes. Yes. This takes for-evah!
  3. Put tomatoes in bowl.
  4. Cut jalapenos in half and scrape out seeds and membranes. If you like it a bit spicy, leave in the some of the membrane. I like mine blah.
  5. Chop jalapenos - keeping them fairly small - and add to bowl.
  6. Chop onion and add to bowl.
  7. Chop or rip cilantro and ... you got it ... add to bowl.
  8. Add lime juice, salt and pepper and give it a stir.
  9. Let sit at room temperature for at least an hour.

But it was delicious. And he ate it. Tomatoes, onions, and all.

Personally, I think this was a well-concocted, mastermind to get out of having to ever go to the grocery store with me ever again.

Which may have worked.

Posted in Beef, Ground Meat, Pork, Slow Cooker, Soups

The Best Chili

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I grew up in a house divided – Chili Lovers vs. Not Chili Lovers.

My dad is a chili lover. My mom is not.

I have always been on team Not Chili Lovers. Just not a fan of spicy food, which is kind of and mostly necessary to a good bowl of chili. Also not too fond of it’s density – like eating a giant bowl of meat and beans, with some oh-by-the-way veggies thrown in for flavor.

Lucky gal that I am, though,  The Man could be the quarterback of team Chili Lovers. He loves his chili.

And so I make it. Mostly for him. And in the name of good wifelihood. But also to torture my children so that my children have the opportunity to fully embrace the chili eating experience, in order to someday make their own fully-informed choice of team.

Except …

Big Britches walked in the door from school, “What is that delicious smell?”

Mr. Selective, “Yeah. What is that??”

“Dinner.”

“What’s for dinner?”

“Food.”

“Mom! C’mon! Why do you always say that?”

“Because if I tell you, you’ll say you’re not eating that.”

“Just tell us!”

“Okay. Chili.”

“Blech. I’m not eating that.”

“I’m not eating that either.”

‘Nuff said.

The Best Chili
 
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Serves: 8 servings
Ingredients
  • 1½ pounds ground beef (preferably grass fed)
  • 1 pound ground pork (pastured and/or organic)
  • 1 teaspoon ground fennel
  • 1 large onion or 2 medium onions, chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, chopped
  • 1 green pepper, chopped
  • 3½ tablespoons chili powder
  • 1 tablespoon sweet paprika (you could also use smoked here)
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1½ teaspoons coriander
  • dash cayenne pepper (to taste)
  • 12 ounces dark beer (I use Guinness)
  • 1 6 ounce can tomato paste
  • 1 28 ounce can crushed tomatoes
  • 1 cup bone broth
  • 1 chipotle chili pepper in adobo sauce (just one pepper out of the can), chopped
  • 3 tablespoons apple cider vinegar
  • Salt and pepper to taste (I used 3 teaspoons salt and 1 teaspoon pepper)
  • 2 15 ounce cans kidney, pinto, white or black beans (I use the Chili Beans from Westbrae Natural), drained
  • 1 red pepper, chopped
  • 2 cups frozen corn
Instructions
  1. In a large pot over medium heat, brown beef and pork, stirring to break up any large pieces.
  2. When meat is paritally cooked, add ground fennel and stir well.
  3. Add onion and garlic and cook until translucent.
  4. Add carrots and green pepper.
  5. In small bowl, combine chili powder, paprika, oregano, onion powder, garlic powder, coriander, 1 teaspoon salt and 1 teaspoon pepper.
  6. Add spices to meat mixture and mix well.
  7. Cook 5 minutes.
  8. Add beer, tomato paste, crushed tomatoes, bone broth, chili pepper, and apple cider vinegar.
  9. Stir well. Let pot come to a simmer and then reduce heat to low.
  10. If cooking for a long time (I'd recommend it), cover but crack the lid.
  11. Stir occasionally.
  12. About 30 minutes before you're ready to serve, add the beans, the red pepper and the frozen corn.
  13. Salt and pepper to taste.
  14. Serve with shredded cheese, corn bread or whatever else you like with your chili.
Notes
Crock pot directions: After adding the spices to the meat, transfer to a crock pot and follow the rest of the steps in the crock pot. You may want to omit the bone broth as the crock pot tends to make it a bit runnier.

This makes a fairly thick chili. If you like your chili a bit thinner, add more bone broth.

As for Mr. Selective and Big Britches? They didn’t eat it. Wouldn’t even try it. They ate leftover sausages.

The Bread Guy – who claims to love chili – ate it, but painstakingly slowly and not a very large quantity. He did say that it was the best chili I’ve ever made. High praise coming from the kid who doesn’t often praise.

From a years-long member of the Not Chili Lovers team, I do think this is probably the best chili that I’ve ever made. Not good enough, though to sway me to switch teams.

The Man? He was speechless.

What a lucky guy to have such an awesome wife.