10-12-2010, 12:53 PM
(This post was last modified: 10-12-2010, 01:07 PM by CircleofOne.)
Ben's Sweet Chili - A mild chunky chili with an overall slight sweetness
1-2 lbs ground beef (add a whole cow of beef, just suit to your preference)
2 sweet onions chopped or diced
4-6 medium tomatoes of any kind, chopped or diced
1 medium squash chopped
1 can sweet whole kernel corn
1 can red kidney beans
1 can tomato soup (not condensed)
1 tblspn minced garlic (can sub a few shakes of garlic powder)
1-2 tblspn worcestershire sauce
2 tblspn dark brown sugar
1/2 tblspn chili powder
1/2 tspn Salt
1/2 tspn Pepper
Brown and drain the ground beef in a large pot. Return beef to pot, and add onions, garlic, and worcestershire sauce. The beef can be seasoned here with any additional spices you prefer, be creative! Drain additionally if needed.
Add tomatoes, squash, corn, kidney beans, and soup. Mix together. Bring the heat down to low and place a lid on the pot.
In a small mixing bowl, add brown sugar, chili powder, salt and pepper. Mix.
Once the chili is starting to warm up overall (c. 8 min), add the spices. Let this continue to simmer with the lid on for an additional 20 minutes, stirring occasionally.
Serve in a bowl over corn chips. Top with shredded cheese and sour cream. Makes about 6-8 bowls.
Wear sweat pants, because you will be back for seconds! (maybe thirds?)
Sweet Potato Shepherd's Pie
This is modified from one I found online, but its so good I had to share it.
1 1/2 pounds tan-skinned sweet potatoes, peeled, cut into 2-inch pieces (about 5 cups)
1 pound butternut squash, peeled, seeded, cut into 2-inch pieces (about 3 cups)
1 medium russet potato, peeled, cut into 2-inch pieces
2 tablespoons (1/4 stick) butter
2 tablespoons pure maple syrup
1 1/2 pounds beef sausage
2 cups chopped onions
1 tablespoon minced garlic
1 can sweet peas
1 can sweet whole kernel corn
1/3 cup shredded colby jack cheese
1/3 cup whipping cream
1 large egg, lightly beaten
Boil sweet potatoes, squash and russet potato in large pot until tender, about 25 minutes. Drain. Return all potatoes and squash to pot and mash. Stir over low heat until excess moisture evaporates, about 5 minutes. Add butter and syrup. Season to taste with salt and pepper. Mash mixture until smooth.
Preheat oven to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Cook sausage in large skillet over medium-high heat until sausage is brown and cooked through, breaking up with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl; reserve 1 tablespoon of drippings in skillet. Add onions and garlic to skillet and sauté over medium-high heat until onions are tender and golden, about 7 minutes. Add onion mixture to sausage. Season to taste with salt and pepper. Cool. Mix in peas, corn, cheese, cream, and egg.
Transfer sausage mixture to prepared baking dish. Spoon mashed potato mixture over; smooth top. Bake until heated through and potatoes begin to brown around edges, about 45 minutes. Let stand 5 minutes before serving.
1-2 lbs ground beef (add a whole cow of beef, just suit to your preference)
2 sweet onions chopped or diced
4-6 medium tomatoes of any kind, chopped or diced
1 medium squash chopped
1 can sweet whole kernel corn
1 can red kidney beans
1 can tomato soup (not condensed)
1 tblspn minced garlic (can sub a few shakes of garlic powder)
1-2 tblspn worcestershire sauce
2 tblspn dark brown sugar
1/2 tblspn chili powder
1/2 tspn Salt
1/2 tspn Pepper
Brown and drain the ground beef in a large pot. Return beef to pot, and add onions, garlic, and worcestershire sauce. The beef can be seasoned here with any additional spices you prefer, be creative! Drain additionally if needed.
Add tomatoes, squash, corn, kidney beans, and soup. Mix together. Bring the heat down to low and place a lid on the pot.
In a small mixing bowl, add brown sugar, chili powder, salt and pepper. Mix.
Once the chili is starting to warm up overall (c. 8 min), add the spices. Let this continue to simmer with the lid on for an additional 20 minutes, stirring occasionally.
Serve in a bowl over corn chips. Top with shredded cheese and sour cream. Makes about 6-8 bowls.
Wear sweat pants, because you will be back for seconds! (maybe thirds?)
Sweet Potato Shepherd's Pie
This is modified from one I found online, but its so good I had to share it.
1 1/2 pounds tan-skinned sweet potatoes, peeled, cut into 2-inch pieces (about 5 cups)
1 pound butternut squash, peeled, seeded, cut into 2-inch pieces (about 3 cups)
1 medium russet potato, peeled, cut into 2-inch pieces
2 tablespoons (1/4 stick) butter
2 tablespoons pure maple syrup
1 1/2 pounds beef sausage
2 cups chopped onions
1 tablespoon minced garlic
1 can sweet peas
1 can sweet whole kernel corn
1/3 cup shredded colby jack cheese
1/3 cup whipping cream
1 large egg, lightly beaten
Boil sweet potatoes, squash and russet potato in large pot until tender, about 25 minutes. Drain. Return all potatoes and squash to pot and mash. Stir over low heat until excess moisture evaporates, about 5 minutes. Add butter and syrup. Season to taste with salt and pepper. Mash mixture until smooth.
Preheat oven to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Cook sausage in large skillet over medium-high heat until sausage is brown and cooked through, breaking up with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl; reserve 1 tablespoon of drippings in skillet. Add onions and garlic to skillet and sauté over medium-high heat until onions are tender and golden, about 7 minutes. Add onion mixture to sausage. Season to taste with salt and pepper. Cool. Mix in peas, corn, cheese, cream, and egg.
Transfer sausage mixture to prepared baking dish. Spoon mashed potato mixture over; smooth top. Bake until heated through and potatoes begin to brown around edges, about 45 minutes. Let stand 5 minutes before serving.