Each year when the weather turns cold, the anticipation in my household runs high, everyone eagerly waiting for me to bust out one of our favorite meals—belly-warming chili! Nothing is better than warm, spicy food on a cold, wintry day! And when I say spicy, I mean spicy!!! We’re talking “make your family cry” spicy…and yet they all go back for seconds and thirds! I know, we’re sick people! Today, I’ll share the recipe for my homemade spicy chili. The recipe you will find below is a general one--I make it less or more spicy, depending on my mood. Once in a while, other spicy ingredients make their way into the pot, my sinister way of experimenting on my family to see just how much they can take! As for how much spice to use, that is totally up to the individual taste. To be honest, I don’t measure. Every time I make chili, it tastes a little different. But the main ingredients are all the same. The spice list starts with chili powder, and from there, you can use any quantity and combination of other spices to get the taste you want. This recipe fills two crockpots, so if you want less, just cut all the ingredients in half. So here goes… Main ingredients for two crockpots: 5 lb ground meat 4 cans kidney beans (I use a combination of both light and dark) 2 cans stewed or diced tomatoes (with or without seasoning) 2 jars mild/medium salsa splash of soy or Worcestershire sauce (optional) Seasonings & spices for two crockpots: 2 packs chili seasoning chili powder (approx. 6 TBS) salt (approx. 2 tsp) pepper (approx. 2 tsp) cayenne (approx. 3 tsp) red pepper flakes (approx. 1 tsp) paprika (approx. 3 tsp) garlic powder (approx. 2 tsp) Italian seasonings, optional (approximately 1 tsp) Brown the beef in a large pot and then rinse the grease. Drain well. Divide the cooked ground beef in half and pour into two crockpots. Next, rinse the kidney beans until the water runs clean, and divide between the two crockpots (2 cans per crock pot). Pour one can of stewed or diced tomatoes into each crockpot. Add one jar of mild or medium salsa to each crockpot. Add a splash of soy or Worcestershire sauce to each pot. (This is optional, but I find it adds a bit of flavor, as long as you don’t use too much.) Pour one pack of chili seasoning into each pot. Add in the rest of the seasonings to taste. Mix them in a bowl and then pour them into the crockpots or eyeball them while adding each spice directly into the pot. I usually eyeball it…keeps things simple! Finally, mix everything and turn the crockpot on low to cook for 5-7 hours (or on high for 4-5 hours). This chili recipe tastes delicious with shredded cheese and buttered bread, but I have also served it over wide egg noodles or rotini. So that’s my recipe for spicy chili! Let me know in the comments below what you think. Do you have your favorite recipe you’d like to share? And—just curious—do you prefer your chili spicy or not? Drop a comment below! Related blogs you may want to read: Homemade chicken noodle soup recipe Potato soup recipe Tuna noodle casserole recipe Chicken vegetable pot pie Salmon chowder recipe How to eat healthy with chicken and roasted vegetables This article may contain a few items or commercial mentions, but I only used them for demonstration purposes only. I am not endorsing any particular product or receiving any monetary gain for this blog.
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For some crazy reason, the fall weather has awakened a craving for breakfast muffins! After weeks of brainstorming, this recipe on Epicurious for rosemary muffins came to my attention, and the proverbial lightbulb went off. I have this wily-looking rosemary plant that needs to be pruned and harvested…But what to do with all of that herbal goodness?! This was the perfect opportunity to kill two birds with one stone—harvest my rosemary plant AND make delicious muffins! The recipe listed below differs a little from the original. This recipe has been doubled to make 12 muffins instead of the original six. I also used all-purpose flour because that is what I had on hand. The skim milk was replaced with Lactaid. The final change was the addition of lemon peel grinds. So let’s get on with the recipe, shall we?! Ingredients: 2 cups flour 2 tsp baking powder 1/4 tsp salt 2 TBS sugar 2 tsp chopped rosemary 1/2 tsp lemon peel grinds 1 cup Lactaid milk 2 TBS olive oil 2 eggs spray oil Combine all of the dry ingredients in a large mixing bowl. Combine the lightly beaten eggs, 1 cup of milk, and the oil in another bowl and mix well. Create a well in the center of the bowl with the dry ingredients and pour it into the wet mixture. Mix all ingredients until well blended. Do not over-mix, or your muffins will come out dry and tough. Spoon rosemary batter into greased muffin tins, filling each 3/4 full. Bake at 400˚ for 18-20 minutes. This recipe makes approximately 12 muffins (I was actually half a muffin short, but I’ll do better next time!) My take on this recipe… The rosemary taste was strong so I will use less next time. Also, I feel like this recipe needs a bit of citrus to take it to the next level—maybe lemon extract or lemon juice mixed into the batter. Even though I used lemon peel grinds, I didn’t feel like it created the desired flavor. Also, these muffins would probably taste amazing with some sweet lemon glazing. A little butter spread over these rosemary muffins takes things to the next level! After all, is said and done, though, these would make a tasty—and healthy—addition to your morning breakfast or even lunch, and I’ll definitely be trying out various renditions of this recipe until I get just the right flavor. Let me know in the comments whether you’ve tried this recipe—or one similar—and how it worked out for you. Feel free to share any tips for a making better rosemary muffin recipe! Related blogs you may want to read: Apple crumble recipe Homemade chicken noodle soup recipe Banana and raisin bread recipe Potato soup recipe Tuna noodle casserole recipe Chicken vegetable pot pie Salmon chowder recipe How to eat healthy with chicken and roasted vegetables This article may contain a few items or commercial mentions, but I only used them for demonstration purposes only. I am not endorsing any particular product or receiving any monetary gain for this blog. |
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