Mm I love Negimaki. Making this tomorrow.
On Christmas Eve, my mom and her husband made chili for dinner, from his mother’s recipe. It was great – I hadn’t eaten chili in years and forgot how good it was. Now that I am back home in Colorado, I decided to make my own variation. Feel free to substitute as you wish, add TVP or soy crumbles instead of beef if you want vegan. This version is mild, with a very slight heat level. I made a lot and am going to bring it with me for work lunches for the rest of the week.
1 green bell pepper, diced
2 carrots, diced
1/2 onion (I would have put a whole onion if I had it on hand), diced
1 heaping tbs. garlic.
1 cup kale, finely chopped or ripped into very small pieces
1 can of diced tomatoes
2 fresh tomatoes, diced, or an extra can of tomatoes instead if you like
1 can kidney beans
1 can black beans
1/2 cup (or more if you like) roasted Hatch green chiles, diced (you can get this in cans if you don’t live in the southwest, 2 cans or so should be good)
2 lbs ground beef
1 can chili starter mix, or a packet of chili flavorings – or make your own, I did this for simplicity sake
1 tbs salt, add more to taste
1 tbs black pepper
1 tbs dried parsley
1 tbs mexican oregano
1 tsp italian seasoning
2 tbs olive oil
1/2 tsp chipotle powder (or other hot pepper powder or flakes – increase if you like it spicy)
1. Add olive oil to pan, heat up on medium heat. Add diced onions, saute until transluscent and starting to caremelize. Remove from pan and add to big pot.
2. Brown ground beef with some salt, pepper, parsley, and chipotle powder. Drain fat, add beef to pot.
3. Add fresh tomatoes, carrots and other very firm veggies to pot. Turn pot on low while you chop up the other veggies.
4. Add peppers, chiles, zucchini, kale, etc. to pot.
5. Add remainder of seasonings. Stir it up good.
6. Add canned tomatoes to pot
7. Add cans of beans to pot.
8. Add chili seasoning/can of starter/spice mix to pot.
9. Add garlic to pot.
10. Add about a half cup of water to the pot.
11. Stir it up. Cover and let it simmer for at least 30 minutes. 1-2 hours is better.
Serve with cornbread, sliced avocados, and sharp cheddar cheese. I’m estimating that it makes about 8 hearty servings.
If you havent yet realized, I am about 90% vegetarian. I almost always eat vegetarian meals, but once in a while – maybe 2-3 times a month – I crave meat. This recipe just gave me a craving on its own, which is rare for me lol.
These are pretty cheap, filling, and well balanced with veggies, protein, and healthy carbs. I used a gluten free brown/wild rice mix from Ludenburg that I love instead of white rice. If you are veg, you could fill these with a mixture of chopped veggies, or use fake ground beef. Also, I chose to bake these instead of cook them on the stove. 350 for 45 minutes did it nice. And,. they reheat well, making them great to make in a big batch and freeze or refrigerate. I plan on putting a couple in my lunch bento boxes for the next few days.
I am about 90% vegetarian. Every few months tho, I crave a high quality steak. Here is a guide with everything you need to know to make that perfect quality steak. I figure, if you eat meat, its better to eat it rarely and get high quality, organic, expensive cuts, than to eat low quality cheap meat every day.