Beef Chili

The trick to get bright taste from this chili is to bloom your spices with your veggies from the beginning.

Ingredients:

• 1 1/2 pounds of ground beef
• 2 Tb of chili powder
• 2 onions chopped
• 1 bell pepper chopped
• 2 tsp of cumin
• 1 tsp of smoked paprika
• 1 tsp of chipotle chili powder
• 1/2 tsp cayenne pepper
• 2 garlic cloves minced
• salt to taste
• 1 (28 ounce ) can of tomato puree
• 1 (28 ounce) can of diced tomatoes
• 1 can of vegetarian beans (I use bush’s it is in a tangy brown sugar sauce)
• 1 can of red kidney beans
• 2 tablespoons of vegetable oil

Directions:

Heat oil in a large dutch oven till hot then add your vegetables and spices. Cook until vegetables are softened. Stir in the garlic at the end for 1 minute.

Add your ground beef and cook the beef breaking up the chunks. Cook till beef is no longer pink.

Add your tomato puree, diced tomatoes and both beans. Bring to a simmer.

From here if I am not pressed for time I would transfer the mixture to a crock pot and cook on low for 6 hours. Otherwise I would put your covered dutch oven in a 325 degree oven for a few hours. Enjoy!

 

Beef Chili

• Servings: 6-8
• Time: 2 1/2 hours(crockpot 6hrs)
• Difficulty: easy
• Print

 

Ingredients:

• 1 1/2 pounds of ground beef
• 2 Tb of chili powder
• 2 onions chopped
• 1 bell pepper chopped
• 2 tsp of cumin
• 1 tsp of smoked paprika
• 1 tsp of chipotle chili powder
• 1/2 tsp cayenne pepper
• 2 garlic cloves minced
• salt to taste
• 1 (28 ounce ) can of tomato puree
• 1 (28 ounce) can of diced tomatoes
• 1 can of vegetarian beans (I use bush’s it is in a tangy brown sugar sauce)
• 1 can of red kidney beans
• 2 tablespoons of vegetable oil

Directions:

Heat oil in a large dutch oven till hot then add your vegetables and spices. Cook until vegetables are softened. Stir in the garlic at the end for 1 minute.

Add your ground beef and cook the beef breaking up the chunks. Cook till beef is no longer pink.

From here if I am not pressed for time I would transfer the mixture to a crock pot and cook on low for 6 hours. Otherwise I would put your covered dutch oven in a 325 degree oven for a few hours. Enjoy!

Beef Leftover’s Barley Soup

I love soup!!!!

OK first off this recipe kind of requires the leftovers from my Crockpot roast beef  recipe.
So please take a look at that recipe post first.

Ingredients:

• left over gravy from the crock pot roast
• left over roast beef
• carrots (1 /2 cups)
• celery (if I had some I would have used 2-3 stalks)
• 1 med sized cooking onion
• 8 cups of water
• 1 can of crushed tomatoes
• 1 tbsp dried parsley
• 2 tsp soy sauce
• 1 tsp Worcestershire sauce
• 2/3 cup of barley
• salt and pepper to taste

Directions:

First take your left over gravy from the pot roast and add to a large soup pot, fill with 8 cups of water. Whisk this with salt and pepper to your liking. I use 1 tsp of salt and 1 tsp of pepper (approximately). Add your soy sauce and Worcestershire sauce. These are added to enhance the beefy-ness of the stock. These two items are great to pull out more intense beef flavors when working with beef.

Ok now I take whatever vegetables I have in the fridge to add to my soup. I added 1 yellow onion chopped small.

1/2 bag of baby carrots chopped small.

Cut up whatever roast you have remaining to add to the soup. Now keep in mind my roast was not that big(maybe 2.5-3 lbs) so I had maybe 3/4 cup of chopped up meat. If you have a huge ass roast obviously you aren’t going to chop up and add 4 cups of meat or you will need a bigger pot and more water 😉

Alright now let that boil away like Grizelda’s cauldron  and cackle at your accomplishment so far 🙂 Any Canadian’s who grew up with the Hilarious House of Frankenstein will know I was trying to take a stab at funny there 🙂 🙂

Welllll, as Grizelda would say!! Now that your vegetables are tender and the stock has reduced a bit we have managed to concentrate those flavors!

Go ahead and add your 1 can of crushed tomatoes and 2/3 cup of barley to the soup

Your soup will have a great body to it from the starches in the barley. Stir occasionally and the last ingredient I add is the parsley flakes just before the soup is done to brighten the flavor a bit.

That is about it people. Turn off your stove and you can taste and adjust with any further salt or pepper.

ENJOY!!!!!

Left-over Beef Barley Soup

• Servings: 6-8
• Time: 1hr
• Difficulty: easy
• Print

ingredients:

• left over gravy from the crock pot roast
• left over roast beef
• carrots (1 /2 cups)
• celery (if I had some I would have used 2-3 stalks)
• 1 med sized cooking onion
• 8 cups of water
• 1 can of crushed tomatoes
• 1 tbsp dried parsley
• 2 tsp soy sauce
• 1 tsp Worcestershire sauce
• 2/3 cup of barley
• salt and pepper to taste

Directions:

First take your left over gravy from the pot roast and add to a large soup pot, fill with 8 cups of water. Whisk this with salt and pepper to your liking. I use 1 tsp of salt and 1 tsp of pepper (approximately). Add your soy sauce and Worcestershire sauce. These are added to enhance the beefy-ness of the stock. These two items are great to pull out more intense beef flavors when working with beef.

Ok now I take whatever vegetables I have in the fridge to add to my soup. I added 1 yellow onion chopped small and 1/2 bag of baby carrots chopped small.

Cut up whatever roast you have remaining to add to the soup. (I had 3/4 cup)

Let the soup boil and the vegetables cook. Now that your vegetables are tender and the stock has reduced a bit we have managed to concentrate those flavors!

Go ahead and add your 1 can of crushed tomatoes and 2/3 cup of barley to the soup

Your soup will have great body to it from the starches in the barley. Stir occasionally and the last ingredient to add is the parsley flakes.

Turn off your stove and you can taste and adjust with any further salt or pepper.

Enjoy