Ground Beef Chili Recipes

The weather here in PA is telling me it’s time for some Chili. For anyone who is not familiar with the cuisine of the Southwestern United States, this stew-like dish called Chili may be a bit puzzling. Yes, it does usually contain green hot peppers as well as chili powder. The Chili has meat in it and it could be ground beef, pork, chicken, or turkey, but Chili can be a vegetarian dish too. You can replace the ground meat with tofu cubes. There are Chili recipes with or without beans, but if you use beans any type of bean will work, including red beans, black beans, white beans, pinto beans, and more. This is an easy, healthy, hearty and inexpensive meal and everyone will love.

Ingredients:

1 pound lean ground beef
1 large onion - chopped
4 cloves garlic – chopped
1 green bell pepper – diced small
1 can 14.5 ounces diced tomatoes
1 can red beans – rinsed and drained
3 tablespoons chili powder
1 beef stock cube
2 tbsp tomato paste
2 tbsp ground cumin
1 tbsp ground paprika
1 tsp garlic powder
1 tsp cayenne powder
2 tbsp Worstershire sauce
1 -2 cups water
1 tsp sugar
Salt to taste

1. Heat up about 2 tbsp olive oil in a nonstick skillet over medium heat. Add in chopped garlic, onions and bell pepper. Cook and stir for 5 minutes. Add in beef, cook and stir until beef is done. If there access
2. Transfer the beef mixture to a heavy stock pot and add in all the remaining ingredients. Add in enough water to cover the meat. Stir thoroughly, cover and simmer for 30 minutes. Check seasoning.
3. Serve warm with some corn bread, crackers or bread.

Falafel Recipes

Falafel is a fried ball or patty made from ground chickpeas/garbanzo beans. The Egyptians variety uses fava beans while chickpeas are commonly used in other Middles Eastern countries. Falafel is usually served in a pita which acts as a pocket or wrapped in flat bread known as lafa. It is topped with salads, pickle vegetables and hot sauce, and drizzle with tahini based sauce. Falafel balls may also be eaten alone as snacks. It has great source of protein, complex carbohydrates and fiber. It is hearty enough to replace hamburger patties and meatballs in vegetarian dishes. Besides frying you can also baked it but by doing so it will alter the texture and flavor of the falafel. We just eat this with some spicy chili sauce as I am too lazy to make some tahini dipping sauce.

Ingredients:

6 oz dried chickpeas
1 small onion, roughly chopped
3 tbsp finely chopped fresh parsley
4 tbsp finely chopped fresh cilantro
1 tsp dried hot pepper flakes
3 cloves of garlic
1 tsp cumin powder
1 tsp baking powder
Salt to taste
5-6 tbsp of flour

1. Wash and soak chickpeas overnight. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
2. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough flour so that the dough will forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered for an hour.
4. Form the chickpea mixture into small. Heat 3 inches of oil to 375 degrees F in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little bit more flour.
5. Then fry the balls for a few minutes on each side, or until golden brown. Drain on paper towels. Sprinkle with a bit of salt on the balls and serve warm or at room temperature with some chili sauce.

Note: You can serve the falafel with Pita bread. Just stuff half a pita with falafel balls, add some chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with some tahini sauce.

Vadai Delicious Recipes

One of my favorite Indian snack. I first learn to make this yummy treats when I was in Home Science class. It is pretty simple to make Vadai. Here are the ingredients:

Ingredients

200g dhall (lentils)
a bit of water
1/4 tsp cumin
1 green chili-finely sliced
1 red chili - finely sliced
1 tsp of turmeric powder
1 sprig curry leaves, finely chopped
1/2 an onion, finely chopped
salt and pepper to taste
1 tbsp rice flour

1. Wash and soak dhall overnight. Drain well, then put into a blender. Add water and process until dhall is coarsely blended.
2. Combined all the rest of the ingredients and mix well. Heat oil for deep-frying.
3. Wet your hands and take a spoonful of dhall mixture, place the mixture on the palm of your hand. Make into a round then flatten slightly.
4. Drop into the hot oil. repeat until all the dough is used up. Fry until golden brown. Remove from oil and drain on paper towel.

Note : Vadai is best eaten hot.