Recipe of the Week

Summ-yum Chili

1/4 C olive oil
2 Lbs Ground Beef
1 can Kidney beans
1 can Black Beans
1 can Corn
1 can Crushed Tomatoes w/ juice
8 cloves Garlic, cut in half
2 C chicken stock, low-sodium broth or water
1 large Onion, diced
1 Green Pepper, diced
3 T Chili Powder
2 T Ground Cumin
1 T Sweet Paprika
1 T Cayenne powder

1 C shredded Cheddar cheese

Cilantro Crème fraiche (recipe follows)

Corn Tortilla crisps (recipe follows)

1. Heat oil in a large deep pot over high heat.

2. Season the beef with salt and pepper, and saute until browned on all sides. Transfer the meat to a plate.

3. Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes.

4. Add the chili powder, paprika, and cayenne and ground cumin and cook an additional 2 minutes.

5. Return the beef to the pot, add beans and stir.

6. Add the chicken stock, tomatoes and garlic and bring to a boil.

7. Reduce the heat to medium-low, cover the pan, and simmer for 30 minutes.

8. Add corn; continue cooking for 20 minutes.

9. Remove from the heat, adjust seasonings.

Cilantro Crème Fraiche

1 C Crème Fraiche (Sour Cream is acceptable)

2 T Cilantro, chopped

2 t Lime juice

1. Place ingredients into a bowl and fold together.

2. Season with pinch of salt and pepper.

Corn Tortilla Crisps

Oil for frying

1 Package of small corn tortillas (2 tortillas per serving)

1. Preheat oil to 350 degrees.

2. Slice tortillas into ¼” strips then cut longer strips in half.

3. Place into hot oil and fry about 3 minutes.

4. Let drain on paper towels, and salt lightly while hot.

Serve with Cilantro crème fraiche, grated cheddar cheese and corn tortilla crisps.

This delicious recipe is great for anytime, but especially great on a rainy day! Make a big pot, grab a big bowl and invite some friends! Forks up!