Tuesday, July 14, 2009

For proof that opposites attract...

you don't have to look any farther than me and my husbands food palate. I like salty and spicy, he likes sweet and mild. It's my biggest culinary challenge; to find things that we both love.

I failed with this dish!

He loved it. I wasn't a huge fan. The dish turned out a little too sweet for me. I would have preferred it more spicy. Regardless, it's always nice to make my husband happy! He ate the left overs for several days and told me what a great cook I am, every time. That's never a bad thing to hear.I

If I were to make this again, and my husband wasn't around :) ...I would leave out the sugar and possibly bump up the chili powder a bit. But if you tend to have a sweeter palate, by all means proceed as normal.

FYI Lisa
This dish would also make a great vegitarian dish. I would add more beans, perhaps some black or kidney and leave out the beef.

(Mindi Original)

1 lb. lean ground beef
1 medium sized onion, diced
1 clove grlic, minced
1 can (14.5 oz.) diced tomatoes
1 can (16 oz.) kidney beans
1 can (16 oz.) garbanzo beans
½ C. green bell pepper, diced
1 C. celery, diced
1 C. canned, fresh, or frozen corn
1 tsp. salt
3 T. Worcestershire sauce
1 T. paprika
1 T. sugar
1 bay leaf
¼ t. black pepper
1 t. dry mustard
½ C. water

1. In a medium skilled brown the ground beef with the onion and garlic.
2. Combine the meat mixture with all other ingredients in a slow cooker.
3. cover and cook on low for 5-6 hours
4. Serve with rice or mashed potatoes, or just eat it alone like a chili.

No comments:

Related Posts with Thumbnails