With all the kids back to school and after school activities in full swing, I am relying on easy and convenient dinners, that can be served at any time we are home and ready to eat!!
2 tablespoons olive oil
2 pounds ground beef
1 tablespoon chili powder
1 tablespoon ancho chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 onion, finely chopped
4 cloves garlic, chopped
1-inch piece of ginger, peeled and grated
2 red chile peppers, seeded and chopped
1 tablespoon fish sauce
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
2 tablespoons sun-dried tomato pesto
1 cup beer
2 cups beef stock
1 can (15-ounces) black beans
cilantro and crumbled queso fresco to serve
In a large skillet, heat oil over medium-high heat. Add the meat and cook, breaking up with a spoon, until browned, about 5 to 6 minutes. Add the spices, stir until toasted, about 1 minute. Add the onion, garlic, ginger, chiles, fish sauce, Worcestershire and soy sauce, season with pepper. Cook, stirring often, until the onion softens, 6 to 7 minutes.
Add the tomato paste and stir 1 minute. Add the beer, cook until evaporated, 2 to 3 minutes. Stir in the stock, simmer over low heat until the chili thickens, 5 to 7 minutes. Stir in the beans. Cook until heated through, 2 to 3 minutes.
Serve with toppings.
Recipe adapted from Rachael Ray, April 2015
GREEN CHILE PORK POSOLE
1 tablespoon olive oil
1 onion, chopped
1 cup chopped celery
4 garlic cloves, minced
1 1-pound pork tenderloin, cut into 1/2-inch cubes
5 cups chicken broth
1 (15-ounce) can hominy, drained
12 ounces fresh tomatillos, husked, rinsed, coarsely chopped
12 ounces canned, diced mild green chiles
2 teaspoons ground cumin
2 teaspoons chili powder
1/4 cup chopped fresh cilantro
Heat oil in heavy large pot over medium-high heat. Add onions, celery and garlic. Saute until soft, about 7 minutes. Sprinkle pork with salt and pepper. Add pork to pot, cook until no longer pink on outside, stirring often, about 3 minutes. Add broth, hominy, tomatillos, green chiles, cumin and chili powder. Bring to a boil, reduce heat to medium-low, and simmer uncovered until meat is tender, broth is reduced to a thick sauce and flavors blend, stirring occasionally, about 1 hour. Stir in cilantro. Season to taste with salt and pepper.
Recipe adapted from Bon Appetit, April 2009