by AttilaTheMom
3 lbs ground beef
1 sm onion, diced
2 cans kidney beans (plain)
1 can black beans (plain)
1 jalapeno, diced small, or 1 small can diced jalapeno
1 tablespoon pureed chipotle peppers in adobo sauce (comes in a can and you have to puree it yourself but only use about a tablespoon, freeze the rest)
1 tablespoon cayenne pepper
1 teaspoon black pepper
1 teaspoon sea salt
1 teaspoon cumin
1 teaspoon paprika
1 tablespoon garlic powder
1 15oz can diced tomatos
32 oz can tomato puree
1 bottle guiness draft
1/2 hershey's special dark chocolate bar or 1/4 cup semi sweet chocolate chips
brown all the beef on the stove top with the spices, drain off the grease and put beef in a crock pot.
saute the diced onion (with the salt) in the same pan the beef was browned in until slightly caramelized.
Add onions to the crock pot.
Deglaze the pan with some of the beer, add to the crock pot with more beer.
Drain the cans of beans and add to crock pot along with the can of diced tomatos and 2/3 the large can of pureed tomato.
Stir in the chocolate pieces
Heat on low heat in the crock pot for 4 hours or overnight, stir often. Add more beer or pureed tomato to adjust consistency.
Serve with shredded chedder or sour cream (optional).
A collection of recipes, comments, and recipe-related articles posted by the Deals Community. Other recipes may be found on the Share Recipes question, over on Deals.
Friday, October 29, 2010
Sunday, October 10, 2010
Salmon and Caramelized Leeks
Fresh salmon (I prefer filet, you might use salmon steaks)
Leeks and young onions (sliced to taste, about one half cup per salmon filet)
Red wine, about one-third cup (I prefer Cabernet or Merlot)
Olive oil, minced garlic (to taste)
Brown sugar (about one tablespoon per filet)
Saute leeks, onions, and garlic in oil, until softened, and starting to brown. Add wine, and simmer to cook down liquid (not too long, please). Add brown sugar, cooking just long enough for it to dissolve.
Place the salmon face down (skin side up) in mixture, and cook, covered, until tender, over medium heat. Serve salmon and leeks with basmati rice, or new potatoes, and fresh string beans, or a green salad.
Leeks and young onions (sliced to taste, about one half cup per salmon filet)
Red wine, about one-third cup (I prefer Cabernet or Merlot)
Olive oil, minced garlic (to taste)
Brown sugar (about one tablespoon per filet)
Saute leeks, onions, and garlic in oil, until softened, and starting to brown. Add wine, and simmer to cook down liquid (not too long, please). Add brown sugar, cooking just long enough for it to dissolve.
Place the salmon face down (skin side up) in mixture, and cook, covered, until tender, over medium heat. Serve salmon and leeks with basmati rice, or new potatoes, and fresh string beans, or a green salad.
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