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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

black pepper

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