Red Bean, Tomato and Beef Chili

There are as many types of chili out there as you can possibly think of to make.  Actually, I went to a chili cook-off this year and I was quite surprised at some of the combinations people used to make chili.  This basic red chili started from a recipe a friend gave me.  I never made red chili often as my husband loves my white chicken chili.  I was never very thrilled to make this recipe as I thought just throwing stuff in a pot wasn't all that great and the flavors weren't coming through like they should.  Since then I have made this chili and started to change things up to it is more to what I like in chilli.  The flavors have started to come out which has turned this chili from a bland, canned chili to one much more outstanding.  I think I will continue to tinker with this recipe until it has the perfect union of spice, bean and meat.

Red Bean, Tomato and Beef Chili

1 pound ground beef

2-3 cloves minced or finely chopped garlic

3 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon chipotle pepper powder

1/2 teaspoon spicy Hungarian paprika

1/2 teaspoon ground pepper

1 15 oz. can red kidney beans (drained)

1 15 oz. can pink kidney beans (drained)

1 14 oz can diced tomatoes with celery, onions and green pepper

1 10 oz. can tomatoes with green chiles

12 oz. tomato paste

2 cups water (more if too thick)

Brown hamburger with cumin and minced garlic.  Once browned drained the fat and add to a stock pot.  Add the 5 canned ingredients, 2 cups water and additional spices to the stock pot.  Bring to a boil, then turn down the heat to low.  Let simmer for at least 30 minutes over low heat, though this is better the longer it has to simmer as the flavors will come together better.  Serve with corn bread or corn chips.

Farro Salad with Mint, Zucchini and Feta Cheese

Farro Salad with Mint, Zucchini and Feta Cheese

I few weeks before I made this salad I made another using farro (http://invitedtodinner.blogspot.com/2013/08/summer-farro-salad-with-tomatoes.html).  I had forgotten how much I liked the texture and flavor of this ancient grain.  Since I still had some remaining and I was given some zucchini, I decided I should really cook it again and soon.  This recipe is adapted from Jaime Oliver's America.

I have been hesitant to try mint with other savory foods, but I am not sure why.  Maybe because I think it is simply wonderful as a drink and couldn't quite figure out how that would work in a salad.  Peppermint however is very different from sweet mint which I used in this recipe.  It also compliments zucchini very well.  I also used a sweeter Anaheim red pepper for this recipe which while not very spicy, complimented the flavors as well.  Finally, the feta sets everything off so don't forget to add it!

Farro Salad with Mint, Zucchini and Feta Cheese
1 cup farro, cooked with chicken stock
olive oil
1 small-medium zucchini
1 small-medium yellow squash (or just double the zucchini)
4 cloves garlic, peeled and thinly sliced (or pressed)
2 fresh Anaheim chiles
3-4 scallions, chopped into thin slices
1 lemon
feta cheese - about 1/3 pound or to your taste, cubed or crumbled into smaller pieces

Cook the farro with the chicken stock for about 20 minutes or until cooked, but not mushy.  Drain and set aside.  In a medium pan (or large enough for vegetables and farro), put 1-2 tablespoons of olive oil (I rarely measure, but enough to coat the zucchini when hot).  When the oil is hot (use a medium-high heat) add the zucchini, squash, garlic and most of your red chiles.  When the zucchini and squash starts to brown, add your scallions, most of the mint and then salt and pepper to taste (though at this point it is better to use little since there will be salt from the stock as well).  Grate in the zest from the lemon and then add the juice as well.  Add a little more olive oil to be sure nothing is sticking to the pan.

Add the farro and toss everything together, making sure that everything has been well mixed.  Remove from heat and let room to room temperature.  Fold in the rest of your mint and your crumbled feta cheese.  I also added some leftover scallions.  Serve at room temperature, but this also keeps well in the refrigerator.

Serves 2-4