Category: Ground Meat
Chili
Hearty, comforting chili packed with veggies, black beans, bold spices, and tender meat, perfect for weeknight dinners, & game day.
Classic comfort food with a flavorful twist
Let’s start cooking!
We’ll need 1 medium onion, 2 garlic cloves, 1 jalapeno pepper and two bell peppers
Peel and chop the onion
I removed the stem of the jalapeno, cut it down the middle and using the tip of a spoon removed the seeds and inner membrane, as these are the hottest parts
The jalapeno adds wonderful flavor, and though I want some heat I don’t want to over power the chili
Add the garlic and jalapeno into a food processor (or simply dice them up)
Give it a whirl!
In a heavy pot (I’m using my cast iron dutch oven) add 4 tablespoons of extra virgin olive oil over medium low heat
Add the onion and simmer for 5-6 minutes
You want to sweat the onions, so cover the pot and simmer so they get soft but not burnt
The condensation on the lid will drip back into the pot helping this process
Add the garlic and jalapeno, mix in and cover
Cook for another 5-6 minutes
Next chop the bell peppers
I’m using both green and red. The green is more robust and the red has a slight sweetness to it
I think the combination adds a lot of flavor as well as color
Add these into the pot, stir to combine and season with kosher salt and ground black pepper
Cover the pot and cook 10 minutes
Add in the ground meat
We are using a 3 pound family pack of ground turkey
We like ground turkey because it is like a blank canvas and it will take on a lot of flavor from the ingredients you use with it. Feel free to use ground beef if you’d prefer
Cook the meat, stirring it occasionally until it is all evenly browned
If using ground beef you may have to drain off some of the fat
Next up, we will need one 6 ounce can of tomato paste, one 28 ounce can of diced tomatoes and one 15.5 ounce can of black beans that have been drained and rinsed
Add in the tomato paste, stir to combine and simmer for a couple minutes
Then add in the diced tomatoes and beans
Now if you’re a real bean lover you can add 2 cans here, but I prefer more meat than beans
Give everyone a stir
Next up, we will need 1 1/2 tablespoons of The Spice Apothecary’s Taco Seasoning and 1/2 teaspoon of cayenne pepper or Diablo (optional)
*For a smoky flavor, substitute Taco Seasoning with Southwestern Rub
The Spice Apothecary blends contain zero preservatives or fillers – the taste is so much better than store brands.
Stir to combine and cover
Cook on low for at least another 30 minutes
Our chili is done
Taste to see if additional seasonings are needed
We served this with some shredded cheddar cheese and some crunchy tortilla chips!
Serving suggestions: Shredded cheese, sour cream, tortilla chips, minced cilantro, fresh lime juice, fresh jalapenos
Enjoy!!!
Simply Sundays! ~ Chili
Ingredients
3 pounds of ground meat such as turkey or beef
1 onion
2 bell peppers (1 red, 1 green)
1 jalapeno
2 garlic cloves
1 – 6 ounce can of tomato paste
1 – 28 ounce can of diced tomatoes
1 – 15.5 ounce can of black beans (drained and rinsed)
kosher salt and ground black pepper
1 1/2 tablespoons of The Spice Apothecary’s Taco Seasoning*
1/2 teaspoon of cayenne pepper or Diablo Spice (optional)
4 tablespoons of extra virgin olive oil
*For a smoky flavor, substitute Taco Seasoning with Southwestern Rub.
Directions
Peel and chop the onion. Remove the stem of the jalapeno, cut it down the middle and using the tip of a spoon remove the seeds and inner membrane; add the garlic and jalapeno into a food processor (or simply dice them up)
In a heavy pot, add about 4 tablespoons of extra virgin olive oil over medium low heat; add the onion and simmer for 5-6 minutes; add the garlic and jalapeno, mix in and cover Cook for another 5-6 minutes
Next chop the bell peppers and add into the pot, stir to combine and season with kosher salt and ground black pepper. Cover the pot and cook 10 minutes
Add in the ground turkey; cook the meat, stirring it occasionally until it is all evenly browned. If using ground beef you may have to drain off some of the fat
Add in one 6 ounce can of tomato paste, stir to combine and simmer for a couple minutes Next add in one 28 ounce can of diced tomatoes and one 15.5 ounce can of black beans that were drained and rinsed and give them a stir
Next up we will need 1 1/2 tablespoons of The Spice Apothecary’s Taco Seasoning* and 1/2 teaspoon of cayenne pepper or Diablo (optional)
Stir to combine and cover. Cook on low for at least another 30 minutes. Taste and adjust the seasonings if necessary and serve
*For a smoky flavor, substitute Taco Seasoning with Southwestern Rub
© Simply Sundays 2016
All rights reserved
Tools used to make this recipe
KitchenAid 3-Speed Hand Blender
Chinese Lettuce Wraps
A lettuce wrap is a great way to lighten your dinner menu
Fill the wrap with some Chinese inspired meat and vegetables and your family will feel full and satisfied
Let’s start with 1 onion, 1 red bell pepper and 3 garlic cloves
Peel your onion and garlic and let’s give everyone a chop
Heat 2 tablespoons of extra virgin olive oil over medium heat in a large pan
We are using our Lodge Cast Iron pan
Add in your veggies and cook for 8-10 minutes or until the vegetables start to soften and the onions start to look translucent
Add in your ground meat next
We are using 3 pounds of ground turkey (hoping to get some leftovers out of this), but you can use whatever ground meat you want, just note if using ground beef, you may have to drain some of the fat out after cooking it
Cook the meat for around 10-12 minutes or until it is cooked trough, breaking it up as you go
Now for some of that Chinese flavor I was mentioning
You will need 1/2 cup of teriyaki, 3 tablespoons of soy sauce, 3 tablespoons of hoisin sauce, 2 tablespoons of honey, 1 tablespoon of fish sauce, 3 tablespoons of Gravy Master, 1 tablespoon of grated ginger and 1/2 teaspoon of crushed red pepper flakes
If using less then 3 pounds of ground meat, you’ll have to adjust these measurements
Add all of these ingredients to your pan with the turkey meat and veggies
Stir to combine and let simmer for 8-10 minutes
This is a great time to get the toppings prepped
We like to top these with scallions, slivered carrots and chopped peanuts
The meat is looking good but I like to tighten it up with a bit of a slurry
I melted 2 tablespoons of butter and whisked in around a 1/4 cup of flour, I let this brown a bit and then add to the meat mixture
Let the meat mixture simmer a bit to thicken up
We served this in bib lettuce topped with carrots, scallions and peanuts
Enjoy!!!
Simply Sundays! ~ Chinese Lettuce Wraps
Ingredients
3 pounds of ground turkey
1 onion
1 red bell pepper
3 cloves of garlic
1/2 cup of teriyaki sauce
3 tablespoons of soy sauce
3 tablespoons of hoisin sauce
2 tablespoons of honey
1 tablespoon of fish sauce
3 tablespoons of Gravy Master
1 tablespoon of fresh grated ginger
1/2 teaspoon of crushed red pepper flakes
For serving
1 head of Boston Bib Lettuce
Chopped roasted peanuts
chopped scallions
slivered carrots
Directions
Peel 1 onion and 3 garlic cloves and give them a chop along with 1 red bell pepper. Heat 2 tablespoons of extra virgin olive oil over medium heat and add in your veggies Cook for 8-10 minutes or until the vegetables start to soften and the onions start to look translucent
Add in your ground meat next. We are using 3 pounds of ground turkey. Note if using ground beef, you may have to drain some of the fat out after cooking it. Cook the meat for around 10-12 minutes or until it is cooked trough, breaking it up as you go
To the meat add in 1/2 cup of teriyaki, 3 tablespoons of soy sauce, 3 tablespoons of hoisin sauce, 2 tablespoons of honey, 1 tablespoon of fish sauce, 3 tablespoons of Gravy Master, 1 tablespoon of grated ginger and 1/2 teaspoon of crushed red pepper flakes. If using less then 3 pounds of ground meat, you’ll have to adjust these measurements. Stir to combine and let simmer for 8-10minutes
Melt 2 tablespoons of butter and whisk in around a 1/4 cup of flour. Let this brown a bit and then add to the meat mixture. Let the meat mixture simmer a bit to thicken up
Place a scoop of meat into a bib lettuce leaf and top with scallions, carrots and peanuts
© Simply Sundays 2016
All rights reserved
Tools used to make this recipe
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© Simply Sundays 2016
All rights reserved
Pesto Burgers
So we felt like eating something with an Italian flair, but it was just way too hot to cook indoors
It was just one of those perfect grilling days
Now we just had to figure out what we could make for dinner
Burgers on the grill are always a winner, but the need for some flavors from Italy were still nagging at us
Then the epiphany happened
Pesto Burgers!
My wife makes what I consider the worlds best pesto, so how can you go wrong with pesto burgers?
Now toppings can really make or break a burger and if I’m going the Italian route I knew I had to get this right. So lets start there
We used 1 red onion, 2 tomatoes, 1/2 cup of extra virgin olive oil, 1/4 cup of balsamic vinegar, 1 tablespoon of honey, 1 garlic clove grated, 1 teaspoon each of kosher salt, ground black pepper and crushed red pepper
Peel and slice your onions very thin, then slice your tomatoes very thin as well
In a bowl mix together your oil, balsamic, honey, grated garlic and spices
Place the tomatoes and onions in a resealable baggie and pour the balsamic mixture in
Force the air out of the bag and seal. Allow to marinate at least 30 minutes, then strain and set aside
Now onto the meat, we have 2 pounds of 80% ground beef
I like 80% for burgers because you want some of the fat for juiciness
To the meat I’m adding 1/2 cup of pesto and 1 teaspoon each of kosher salt and ground black pepper
Click the link below for a great pesto recipe
Using your hands, gently mix the meat until it is all incorporated
We used a 3/4 cup measure to keep the burgers an even size. Scoop out the meat, roll them into a ball, then press into patties
Place a thumb print into the center of each patty to keep the burger from rounding out while cooking
You want a burger, not a meatball
Sprinkle the burgers with some additional salt and pepper then let the meat chill until you are ready to cook them
Place the burgers on the grill over direct heat at around 400 F
Cook 4 minutes, then turn slightly (not flip) and cook 3 minutes more
Flip the burgers and cook another 2 minutes
Since these have a bit of an Italian flair I’m going to top these with some fresh mozzarella
Give the burgers a final turn, top with the cheese and cook just until the cheese starts to melt
Remove them from the heat and let rest a few minutes before serving
While the burgers rest I’m going to brush some rolls with 1/2 stick of melted butter that has 2 teaspoons of garlic powder in it
Place the rolls on the grill and toast them quickly
Now for some assembly
I put about 1 teaspoon of the pesto on the bottom half of the roll, followed by a burger
Top the burger with some of the onions and tomatoes, then add another teaspoon of pesto followed by the top of the roll
And that’s it
A delicious burger like you have never had before!
Enjoy!!!
Simply Sundays! ~ Pesto Burger
Ingredients
For the toppings
1 red onion, peeled and thinly sliced
2 tomatoes thinly sliced
1/2 cup of extra virgin olive oil
1/4 cup of balsamic vinegar
1 tablespoon of honey
1 garlic clove grated
1 teaspoon of kosher salt, ground black pepper and crushed red pepper
For the burger
2 pounds of 80% ground beef
1/2 cup of pesto (plus extra for topping the burger once cooked)
1 teaspoon each of kosher salt and ground black pepper (plus more for sprinkling)
For the rolls
1/2 stick of melted butter
2 teaspoons of garlic powder
Directions
For the toppings
Peel and slice 1 red onion thinly. Slice 2 tomatoes thinly. In a bowl mix together 1/2 cup of extra virgin olive oil, 1/4 cup of balsamic vinegar, 1 tablespoon of honey, 1 grated garlic clove, 1 teaspoon each of kosher salt, ground black pepper and crushed red pepper
Place your onions and tomatoes in a resealable baggie and top with the balsamic mixture. Force the air out of the bag and seal. Refrigerate for at least 30 minutes
For the burgers
In a bowl mix 2 pounds of 80% ground beef with 1/2 cup of prepared pesto, 1 teaspoon of kosher salt and 1 teaspoon of ground black pepper. Using a 3/4 cup measure, scoop out even amounts of the meat mixture. Roll them into balls them flatten into patties. Make a dent with your thumb in each patty to stop them from rounding out while they cook Sprinkle with additional kosher salt and ground black pepper. Chill them until your ready to cook them
Place the burgers on the grill over direct heat at around 400 F. Cook 4 minutes, then turn slightly (not flip) and cook 3 minutes more. Flip the burgers and cook another 2 minutes
Give the burgers a final turn, top with the cheese and cook just until the cheese starts to melt. Remove them from the heat and let rest a few minutes before serving
For the rolls
While the burgers rest I’m going to brush some rolls with 1/2 stick of melted butter that has 2 teaspoons of garlic powder in it. Place the rolls on the grill and toast them quickly
Put about 1 teaspoon of the pesto on the bottom half of the roll, followed by a burger. Top the burger with some of the onions and tomatoes, then add another teaspoon of pesto and the top of the roll
Wilton Recipe Right 3 Piece Cookie Pan Set
Pyrex Prepware 4-Quart Rimmed Mixing Bowl, Clear
© Simply Sundays 2016
All rights reserved