By Isabelle Berube
Why I chose this food
Chili con carne or con frijoles is a stew that originates from Northern Mexico and Southern Texas. When I knew that we had to choose two items from the Rams Resource Center, I took one look at the list and knew my choice. It's really cheap (and even cheaper with frozen ingredients); Chili is such an easy dish for families and for people who are looking to have a ton of leftovers! There are many flavors such as garlic, onion, pepper, cayenne, and coriander. You can also have fun with it! Just be creative and add any vegetables and legumes you want to this dish-- it's totally customizable!
3-5 Nutrition Characteristics
3-5 Positive Characteristics
The mise en place required for this dish is as follows:
90/10 lean 1 lb lean ground beef
3 bell pepper value pack
2 cloves minced garlic
1 packet sazón goya con culantro y achiote
2 cans chili w beans
3 cups Low fat Mexican cheddar cheese
Premium soup and oyster crackers
1 medium white/yellow onion
3 medium tomatoes
"Chili is not so much food as a state of mind,
Addictions to it are formed early in life and the victims never recover. On blue days in October, I get this passionate yearning for a bowl of chili, and I nearly lose my mind."
-Margaret Cousin
First, wash your hands and your workspace. Never leave a counter un-wiped.
Now that that's out of the way, let's talk chili. Put the entire pound of lean beef into a soup pot on medium heat, or as you see here, C2 - Simmer. Cook until brown and drain the grease after (about 10 minutes).
Draining the grease will get rid of that nasty fat in the chili, your heart will thank you later.
Then add the 2 cans of chili con frijoles to the pot and 1 packet sazón goya con culantro y achiote. Let this simmer, and take it's time to give you the wonderful flavors you are looking for.
Now it's time to work on those chopping skills!
Grab your chef's knife and put a little rat on your head, because it's time to chop your: 2 cloves minced garlic, 1 medium white/yellow onion, 3 medium tomatoes, and 3 bell pepper value pack. As seen in the image to the left, firmly grip the chefs knife right at the base of the blade between your thumb and your pointer finger, and rest your hand on the "hand"le.
The bell peppers, tomatoes, and onions can be finely chopped. The garlic cloves are minced.
Bell Pepper, Onion, Tomato:Â Cut off the ends of each vegetable and divide into halves and then quarters. Finely chop them from there.
Garlic: Using the flat side of your knife, firmly press down on one clove at a time and peel the garlic. Cut off the ends and then divide into halves. Mince the garlic from there.
Once done cutting the vegetables, add the onion and garlic cloves to the soup pot and cook until translucent (5-10min).
Then add the tomatoes and bell pepper, and stir until homogenous.
Finally, add 2 1/2 cup Low fat Mexican cheddar cheese to the chili, and let simmer for 10-15 more minutes.
Serve, and enjoy! This recipe serves 10. (Or 6-8 hungry people!) With 1/2 cup Low fat Mexican cheddar cheese sprinkled on top.
Homemade Chili in Can
Servings: 10
Ingredients
90/10 lean 1 lb lean ground beef
3 bell pepper value pack
2 cloves minced garlicÂ
1 packet sazón goya con culantro y achiote
2 cans chili w beans
Low fat mexican cheddar cheese 3 cup
Premium soup and oyster crackers
1 medium white/yellow onion
3 medium tomatoes
Instructions
Mise en place ingredients.
Place the ground beef into a soup pot over medium heat, cook for 10 minutes, drain the grease when done, and add the packet of seasoning.Â
Finely chop onion and garlic cloves, add them to the pan, cook until translucent.
Add the two cans of chili to the pot.
Finely chop bell peppers and tomatoes, break up the vegetables until homogenous with the rest of the stew.
Stir in 2 ½ cup cheddar cheese until homogenous.
Let simmer for 10-15 more minutes.Â
Serve with remaining cheddar cheese sprinkled on top and oyster crackers.
