Stew Meat Chili

 

Ingredients

▢2 tablespoons olive oil divided

▢3 pounds beef stew meat

▢1 large onion diced

▢1 large green bell pepper diced

▢2 jalapeno peppers seeded and chopped

▢5 cloves garlic minced

▢20 ounces Rotel diced tomatoes and green chilies undrained, (2) 10 ounce cans

▢2 ½ cups beef broth

▢2 tablespoons tomato paste

▢1 tablespoon chili powder

▢1 tablespoon ground cumin

▢2 teaspoons smoked paprika

▢1 ½ teaspoons ground oregano

▢1 ½ teaspoons ground coriander

▢1 teaspoon cayenne pepper more or less to desired spice level

▢Salt and pepper to taste

▢15.5 ounces kidney beans rinsed and drained

Instructions

1. In a large dutch, add a tablespoon of olive oil and heat on medium high heat. Working in batches, add the stew meat and brown it on all sides. (Drain any excess fat between batches) Place the meat in a bowl after browning and set aside.

2 tablespoons olive oil,3 pounds beef stew meat

2. After browning all the meat, add another tablespoon of olive oil and the diced onions, bell peppers, and jalapeño peppers into the dutch oven and sauté the onions about 3-4 minutes until they begin to soften.

1 large onion,1 large green bell pepper,2 jalapeno peppers

3. Then add the minced garlic and sauté for a minute until fragrant.

5 cloves garlic

4. Place the browned meat back into the pot and add the diced tomatoes, broth, tomato paste, spices and stir to combine thoroughly.

20 ounces Rotel diced tomatoes and green chilies,2 ½ cups beef broth,

2 tablespoons tomato paste,1 tablespoon chili powder,1 tablespoon ground cumin,

2 teaspoons smoked paprika,1 ½ teaspoons ground oregano,

1 ½ teaspoons ground coriander,1 teaspoon cayenne pepper,Salt and pepper

5. Bring to a boil and then reduce the heat to a simmer uncovered, simmering for about 2 hours, stirring occasionally.

6. Stir in the drained kidney beans during the last 30 minutes of cooking.

15.5 ounces kidney beans

7. Serve with rice or a small pasta like elbow or ditalini and top with any favorite chili toppings like , diced avocado, diced onions, shredded cheese, sour cream, cilantro and tortilla chips.

Notes

Swap the kidney beans for a different kind of bean like cannellini beans or pinto beans.

Substitute the stew meat for ground beef or ground turkey.

Use any diced tomatoes you’d like other then Rotel with chilis.

Leave out the jalapeños and cayenne pepper if you prefer less spiciness to your chili.

For a thinner chili, you can add an extra ½ cup of broth.

For a thicker chili, you can make a cornstarch slurry by mixing 2 teaspoons cornstarch with 1 tablespoon cold water then mix it into the chili. Cook and allow the sauce to thicken before serving.

Adding the beans towards the end of the cook time helps to keep them from becoming too mushy. You can add them earlier if you’d like.

Cook low and slow to give time for the meat to become tender and the flavors to really come together.

The longer it cooks and sits, the more the flavors meld together so leftovers taste amazing.

Leftovers can be stored in an airtight container in the refrigerator for 3-5 days. Freeze for up to 2 months.

recipe

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Pork Stew

 

Ingredients

2 tablespoons olive oil

1 yellow onion diced

3 medium carrots sliced

4 cloves garlic minced

8 ounces bacon diced

2 pounds boneless pork shoulder cut into small cubes

1 pound potatoes peeled and cut into 1-inch cubes

2 cups beef broth

14.5- ounce diced tomatoes 1 can

2 teaspoons Italian seasoning

1 teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons all-purpose flour

Instructions

In a large soup pot or dutch oven, heat two tablespoons of olive oil over medium heat.

2 tablespoons olive oil

Add the diced onions and carrots and sauté for approximately 4-5 minutes until the onions are translucent.

1 yellow onion,3 medium carrots

Then add the minced garlic and stir for one minute.

4 cloves garlic

Add chopped bacon and pork and cook for two minutes to sear the pork.

8 ounces bacon,2 pounds boneless pork shoulder

Stir in the remaining ingredients (except the flour), bring to a boil.

1 pound potatoes,2 cups beef broth,14.5- ounce diced tomatoes,2 teaspoons Italian seasoning,1 teaspoon paprika,1 teaspoon salt,½ teaspoon black pepper

Cover and reduce the heat to low and simmer for 45 minutes until the potatoes and pork are fork tender.

Once tender, mix the flour with 4 tablespoons of cold water and mix to combine. Then add it to the stew and simmer for an additional 5-10 minutes to thicken the broth.

2 tablespoons all-purpose flour

Serve garnished with fresh parsley if desired

recipe

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online german deli

 

Online german deli site, had Krugerman pickles (now gone)

https://germandeli.com/gurkens-pickled-vegetables?mode=4

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Berlin style German potato salad

 

Ingredients

• 2 lbs./1kg potatoes, Yellow Finn, Yukon Gold, and red potatoes tend to work best
• 2 teaspoons mustard
• 3 teaspoons sugar
• ½ cup/100 ml pickle juice
• ¼ cup/50 ml white wine vinegar
• ½ cup/100 ml sunflower oil
• 1 purple onion, chopped finely
• 1 apple, a tart kind such as Pink Lady, chopped
• 4-5 medium pickles, chopped
• 3-4 green onions, chopped
• salt and fresh ground black pepper

Instructions

1. Place potatoes in a large pot, cover with cold water and tablespoon of salt, cook until tender and rinse with cold water. Once cool enough to handle, peel and slice potatoes.
2. In the meantime put mustard, sugar, pickle juice, vinegar, oil, very finely chopped onion, some salt, and quite a bit of fresh ground black pepper in a sealable jar or glass and shake to combine.
3. In a large bowl place one layer of potato slices, followed by a handful of pickles, a handful of apples, a couple of spoonfuls of dressing and salt and pepper. Continue to layer until all of the ingredients are used up and pour any excess dressing over the top.
4. Allow salad to sit at least 3-4 hours, but preferably overnight and then toss to combine.
5. Mix in the chopped green onions and serve.

https://mylittlegourmet.com/salads/german-potato-salad/

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Ham and Pepperoni Stromboli

Pepperoni and Ham Stromboli

Ingredients

 

1 can pizza dough crust
Pepperoni to taste
Lunch meat ham to taste
5 slices mozzarella cheese
1 cup shredded mozzarella cheese
Italian seasoning to taste
garlic salt to taste
Sesame seeds to tastes
1 egg
⅓ cup pizza sauce

Instructions

Step 1
Preheat your oven to 400 degrees F
Step 2
On a parchment lined cookie sheet, roll out your pizza dough to a rectangle
Step 3
In the middle of the dough, add your mozzarella cheese slices. This will be done long ways
Step 4
Top the cheese with your meats to taste, then add pizza sauce, shredded mozzarella cheese, and Italian seasoning
Step 5
Fold one side of the pizza dough on top of the filling, then fold the other side over that. You do not have to seal this, as the dough should be on top of each other. You also do not have to seal the ends
Step 6
Crack an egg into a bowl and mix. Add this egg wash to the top of the Stromboli
Step 7
Season with garlic salt and add sesame seeds
Step 8
Bake at 400 for 14 minutes
Step 9
Cut into slices and enjoy!

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Tomato Bisque soup

 https://www.laurainthekitchen.com/recipes/ultimate-tomato-bisque/

Ingredients

• 2lb of Ripe Tomatoes, chopped
• 1 Tbsp of Balsamic Vinegar
• 2 Tbsp of Olive Oil, divided
• 2 Tbsp of Unsalted Butter
• 1 Small Onion, chopped
• 3 Cloves of Garlic, minced
• 2 Stalks of Celery, chopped
• Few Sprigs of Fresh Thyme
• 1 Large Potato
• 5 cups of Chicken or Veggie Stock
• 3/4 cup of Heavy Cream
• Salt and Pepper to taste
• Fresh Basil
• Sliced Baguette
• Freshly Grated Parm

Preparation

1) Preheat your oven to 425 degrees, in a small roasting pan, add the tomatoes, balsamic, one tablespoon of olive oil, salt and pepper and roast for about 20-25 minutes or until caramelized and roasted, meanwhile start the base.

2) In a Dutch oven, add the remaining oil, and butter, along with onions, garlic and celery along with a pinch of salt and sauté over medium heat for about 7-10 minutes until softened.

3) Add the stock, potato, thyme and Italian seasoning, cook over medium low for about 15 minutes or until the tomatoes are ready and potato is tender, add the tomatoes to the soup base, simmer for 10 minutes.

4) Puree the mixture until smooth (discard the sprigs of thyme before you puree) add it back to the same pot, add the cream and some basil,, keep it warm over low heat, adjust the seasoning to taste and in the meantime, make the parm croutons.

5) Add the slices of baguette to a parchment paper lined baking sheet, drizzle both sides with some olive oil then pop in the oven for about 5 minutes or until lightly golden, then take them out, rub each one with a clove of garlic, top them with some parm and pop them back in for a few minutes or until deeply golden brown and cheese is melted.

6) Serve the soup with a few giant "parm croutons" and enjoy!

Goulash

 

Recipe

-1 lb ground beef

-1 diced onion

-1/2 tsp each of salt and pepper

-1 tsp each of onion powder, Italian seasoning, and paprika

-1 TBSP Worcestershire sauce

-1 TBSP minced garlic

-2 8 oz cans of tomato sauce

-1 15 oz can of diced tomatoes 

-2 bay leaves 

-1 1/2 cups of beef broth

-2 cups of elbow macaroni 

-shredded cheddar cheese 

Steps

-brown ground beef and a diced onion in a skillet over medium heat and season with salt, pepper, onion powder, Italian seasoning, and paprika

-drain grease from meat once it is browned

-add minced garlic and Worcestershire sauce 

-add two cans of tomato sauce, diced tomatoes, beef broth, and bay leaves 

-let simmer for about 10 minutes 

-remove bay leaves

-add elbow macaroni

-cover and simmer on low for 12-15 minutes (until pasta is cooked)

-serve and top with shredded cheddar cheese 

Enjoy! Let me know if you try it out!

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