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i like tomatoes to taste like tomatoes. wintertime tomatoes are always risky. will they taste like summer? no. will they taste like cardboard? i sure hope not. these at least smell like tomatoes. they were the best i could find, so they’ll really just have to do. they’ll be making their way into tomato, mozzarella and basil paninis.
in addition to these little beauties, i have six pounds of plum tomatoes that tomorrow will magically transform into a lovely pappa pomodoro. we’ll be celebrating nugget’s birthday and i have so much to do. at least i’ve managed to bake the cupcakes and make the “baby party mix,” which nugget declared most acceptable.
crock pot chili
serves 6-8
ingredients
2 lb. organic ground beef
3 organic garlic cloves, minced
1 organic yellow onion, diced
1 can (28 oz.) organic crushed tomatoes with juices
2 cans (15 oz.) organic red kidney beans, drained and rinsed
2T organic tomato paste
4 t chili powder
1 t dried oregano or 2 large sprigs fresh
1 t ground cumin
3 t cornmeal
1 cup organic beef or chicken stock
salt and freshly ground pepper, to taste
organic sour cream, shredded cheddar cheese and chopped fresh cilantro for garnish
directions
in a large sauté pan over medium-high heat, brown the beef, about 10 minutes. using a slotted spoon, transfer the beef to a slow cooker.
in a small bowl, combine spices, salt, pepper and cornmeal. add the garlic, onion, tomatoes with juices, beans, tomato paste, cornmeal-spice blend and stock to the slow cooker and stir to blend.
cover and cook for 6 hours. ladle the chili into warmed bowls and garnish with sour cream, cheese and/or cilantro.
adapted from williams-sonoma’s 6-hour chili
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