loaded beef & bacon chili

We made this concoction up last night for dins.  Slightly similar to a previous chili recipe of mine, HOWEVER def jazzed up with more flavour and bacon!  I have to say…the bacon was a solid addition.  Today, it has served me very well as a breakfast, lunch AND dinner.  I kid you not!  Some people get all weirded out my eating the same kinds of meals several times in a row and making use of their leftovers.  Not this gal.   More specifically, when it comes to stews, chilies and soups…sometimes they are even better the next day.  Anyhoo, I am keeping in short and sweet tonight.  Hitting the hay…and off to the states tomorrow to do a little shoppy shops!!!  LE CREUSET outlet store…here we come!  TA TA for now…

loaded beef & bacon chili
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Recipe type: Main
Prep time: 20 mins
Cook time: 1 hour
Total time: 1 hour 20 mins
Serves: 4 +
Ingredients
  • coconut/olive oil- for cooking veggies
  • 2 lbs ground beef
  • 8-10 slices of bacon – or more if desired!
  • 1 can diced tomatoes- organic (just tomatoes- look at ingredients)
  • 1 can crushed tomatoes- same as above
  • 2 package mushroom- quartered into chunks
  • 3-4 large carrots- coined
  • 3 stalks celery – chopped
  • 1 large yellow onion- thickly diced
  • 3 zucchini- diced into chunks
  • 2 red pepper- chopped
  • 6 cloves garlic – minced
  • 1 tbsp ground smoked chipotle chilies
  • loads of chili powder – add and taste – repeat (to reach desired flavour and colour richness)
  • fresh cilantro- chopped for garnish
Instructions
  1. start by browning the ground beef, on medium heat in a frying pan- set aside
  2. in the meantime, bake the bacon in the oven at 325 degrees, until fully cooked – set aside to cool, then break into chunks
  3. in a separate dutch oven (large), sautee all the veggies in coconut/olive oil on medium heat, until cooked (softened)
  4. drain most of the liquid from the veggies, as you don’t want it too watered down
  5. then take the ground beef and bacon pieces and add both to the veggies in the dutch oven
  6. next, add in both cans of tomatoes and stir throughly
  7. then, sprinkle in desired amounts of spices (taste test as you go – we put in lots as that is the way we prefer it!)
  8. let cook on low-medium heat- stirring occasionally
  9. dish and garnish with fresh cilantro
  10. enjoy!
Notes

• The above recipe is wonderful for freezing smaller portions, because of it’s size. I also enjoy using the leftovers as a yummy topping on eggs or over greens.
• One of my ‘readers’ the other day, suggested that it may be a tasty topping for my twice baked chipotle sweet potato. Good call!

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creamy, yet chunky garlicky guac

I have made guac many times before, but have recently updated my recipe with a couple sweet tweaks here and there. The ‘new & improved’ version, so to speak!  In my opinion, making that perfect guac, honestly has a lot to do with finding the perfect avocados.  Catching them at the right time, is key.  They need to be ripe and ready to go, but not starting to go brown inside.  Sidenote: how many times have you bought avocados and thrown them out???  They go fast!  There lies the fine line. The second point to securing amazing flavour is mincing your fresh garlic, rather than just chopping it up.  I find this makes a huge difference is giving it so much more flavour.  Garlic breath beware!

My new version of homemade guac is creamier, yet still a little on the chunky side.  You know…kinda like ‘crispy’ and ‘saucy’ wings…I like a happy combo of both.  The generous amounts of squeezed lime juice and cilantro make it so FRESH!  I love that guac is so filling and serves so many purposes.  Throw it on some meat, use it as a dip for veggies, top off your fav kind of eggs…or just gobble it up on it’s own!  Whatever the case may be, chances are you will be adding it to anything and everything in sight.  It is so good and highly addictive…I fully ate almost the entire batch (and it was a huge batch) all by my lonesome!  Okay…enough chit chat.  Here is is…

Note:  I have made changes/additions below that differ from my original recipe.

creamy, yet chunky garlicky guac
Print
Recipe type: Condiment, Side
Prep time: 20 mins
Total time: 20 mins
Serves: 4 +
Ingredients
  • 4 large avocados (ripe – soft, but not too soft to the touch)
  • 2-3 small white onions – finely diced
  • 6 plum tomatoes – finely diced
  • 5 cloves garlic – minced
  • 2-3 limes – freshly squeezed juice
  • fresh cilantro – chopped (lots!)
  • coarse sea salt – several pinches (I used rosemary & lemon)
  • ground black pepper – generous amounts
  • ground cumin – a pinch or two
  • ground cayenne – a pinch or two
  • hot sauce or chopped jalapenos – to kick it up a notch (optional)
Instructions
  1. peel, cut and de-pit avocados, into a medium-sized bowl
  2. add in onions, tomatoes, garlic and lime juice
  3. using a fork, begin mashing all the ingredients together
  4. then, add in cilantro, sea salt, pepper, cumin, cayenne and hot sauce/jalapenos (optional)
  5. continue the mashing process until you have reached your desired consistency
  6. enjoy!
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