Monday, August 12, 2013

Beef--It's What's for Dinner, and Lunch, and Maybe Breakfast!

Oh Friends, do I have some great recipes to share today!  It's beef month for me, and National Cattlemen's Beef Association along with Allrecipes is promoting quality recipes made with your favorite meats.  First up is a chili recipe that has five different options--I made three of them.  All start with the same original recipe, and then the variations have additional ingredients added.

Here is where to start--this is probably one of the easiest chili's you'll ever make! Add your favorite toppings to boost the flavor. Beef Chili Five Ways is a wonderful recipe for those learning how to cook, or anyone wanting a quick and simple dinner. 

To make it a Mexican version, start with the original recipe and simply add a tablespoon of cocoa powder and top with cilantro, pepitas, and tortilla chips.

Next is my FAVORITE!  This was incredibly good, and my entire family loved it (even my normally-conservative-palated husband.  Don't say that five times fast!)  To the original, add 1/4 teaspoon of pumpkin pie spice, 1/4 cup of golden raisins during step 2.  Garnish with Toasted sliced almonds, fresh chopped mint, and a dollop of Greek yogurt.

Options 4 and 5 I'll try later, but here are the steps if you'd like to:

Italian Variation: Prepare recipe as directed above, adding 1-1/2 teaspoons fennel seed with ingredients in step 2. Before removing from heat, stir in 3 cups fresh baby spinach. Cover; turn off heat and let stand 3 to 5 minutes or until spinach is just wilted. Serve over hot cooked orecchiette or cavatappi, if desired. Garnish with grated Parmesan cheese and pine nuts, as desired.

Cincinnati Variation: Prepare recipe as directed above, adding 3 tablespoons white vinegar and 1 teaspoon ground cinnamon with ingredients in step 2. Serve over hot cooked elbow macaroni. Garnish with chopped white onion, sour cream and shredded Cheddar cheese, as desired.


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