He-man Chili

So, I got this recipe from an internet forum and I can't name the person who posted it because he'd probably kill me. Especially since when I cooked it, I changed it.  First, his recipe, next, what I did with it.

His:

2 lbs Ground Venison
2 15 oz cans Diced Tomatoes
2 medium Onions, chopped
1 medium Green Pepper, chopped
4 Garlic cloves, crushed
1 tablespoon ground Cumin
2 tablespoons Chili Powder
1 tablespoon Pepper Sauce (I likeTabasco Chipolte)
1 teaspoon Salt
1 bayleaf
1 finely minced Habanero
I'll usually use beef stock as my liquid, but water with a bit of bullion in it will suffice
Saute onions and garlic in a pan over medium heat. Add ground venison and brown. Add spices to mixture and transfer to crockpot. Place remaining ingredients in crockpot. Stir. Cook on low 8-10 hours, or high 4-6 hours. Enjoy!

Mine:
Hamburger not venison
Fire-roasted tomatoes
RED pepper.  I hate green pepper.  Blech.
No pepper sauce
No habanero
I didn't need any liquid at all.  I didn't drain the burger after I sauteed it all, though, and there was a lot of grease in it.
Crockpot was maybe 3 hours, tops.

It could have used some beans.  Heh.  It was very good and one of the few times I actually did freeze some leftovers - and ate them the following week, too.

Santa Fe Chicken Chili (Gluten Free Goddess)

Good morning!  Long time no post. 

I don't have gluten issues, to my knowledge, but a coworker does and she raved about this to me.  So, last week I decided to give it a try.  It's very easy, and I wonder if it would be even easier if you baked the yam ahead of time - easier cutting.  I liked it a lot and the yam is a nice touch.  Don't forget to get FIRE ROASTED tomatoes, not regular diced tomatoes.

I have to wonder though - isn't chili pretty much gluten free anyway?

http://glutenfreegoddess.blogspot.com/2006/01/santa-fe-chicken-chili.html

Copied directly:

You can easily make this recipe in your favorite slow cooker or Crock Pot, following manufacturer's instructions for chili or soup using cooked (canned) beans. Add the cooked chicken and lime juice near the end of cooking time, to keep it tender and fresh tasting. Vegans take note: make this vegan with your favorite veggie "sausage" or crumbled "burger" instead of chicken.

Ingredients:

1 tablespoon extra virgin olive oil
1 medium sweet onion, diced
4 cloves garlic, minced
1/2-1 teaspoon ground cumin, to taste
1/4-1 teaspoon ground cayenne or chipotle pepper, to taste
1 sweet potato, peeled, diced
2 15-oz. cans pinto or white beans, rinsed, drained
1 28-oz. can Muir Glen Organic Fire Roasted Tomatoes, with juice
8-oz. (1 cup) chopped roasted green chilies- mild or hot
2 cups chicken broth, more if needed
1 tablespoon balsamic or apple cider vinegar
A small drizzle of agave
2 heaping cups cooked chicken pieces- hand torn looks nice
Juice of 1 lime, or to taste

Instructions:

Heat a large pot over medium-high heat and warm the olive oil; cook the onions until they are soft and translucent. Add the garlic and spices and stir for a minute.

Add the diced sweet potato, beans, tomatoes, green chiles, broth, balsamic vinegar, and agave. Stir gently to combine it all.

Bring it to a simmer and lower the heat; cover and cook the chili for 30 minutes or so until the sweet potatoes are tender. Add a touch more liquid if you need to. Add the cooked chicken and some lime juice.

Taste test and adjust the seasonings - more heat? More lime? A tad more sweetness? Good chili has a balance of these flavors.

Warm through and serve when you are ready.

If the chili thickens too much thin it with broth; if the chili becomes too thin cook it longer with the lid off to reduce the liquid.

 

And tonight's meal is...

Spanish Fried Rice.  This came from All Recipes dot com.

http://allrecipes.com//Recipe/spanish-rice-bake/Detail.aspx

As usual, I varied from the actual recipe.  Here goes:

1 pound lean ground beef
1/2 cup finely chopped onion
1/4 cup chopped green bell pepper (NO BLECH)
1 (14.5 ounce) can canned tomatoes
1 cup water
3/4 cup uncooked long grain rice
1/2 cup chile sauce (I just sprinkled a bunch of chile powder on top)
1 teaspoon salt
1 teaspoon brown sugar (the stuff I had was hard as a brick - no go)
1/2 teaspoon ground cumin
1/2 teaspoon Worcestershire sauce (out of date - tossed)
1 pinch ground black pepper
1/2 cup shredded Cheddar cheese (I have gruyere...)
2 tablespoons chopped fresh cilantro (didn't buy)

Preheat oven to 375 degrees F (190 degrees C).

Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat.. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper.

Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese.

Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro.

(NUMBER TWENTY-THREE in 2010)  Yes I realize I am behind.