2 15-ouncecans kidney or pinto beansor 2 quarts home-canned beans
2 15-ouncecans tomato sauce
2 14½-ouncecans diced tomatoesundrained
salt and pepper to taste
Instructies
In a Dutch oven or heavy pot, brown the hamburger just until the meat is no longer pink; drain grease.
Add the onion, bell pepper, garlic, chili powder, cumin, coriander, oregano, and pepper flakes and continue to brown the meat, stirring regularly, for another several minutes.
Next, add the beans, tomato sauce, and diced tomatoes and bring to a gentle boil.
Reduce heat, cover the pot, and simmer for about 1 hour.
Remove the cover and continue to simmer for about 30 more minutes, or until the chili has thickened a bit and has a deep color.
(If the sauce cooks down too quickly, you can add some water, about ½ cup at a time, so the chili doesn’t stick to the bottom of the pot.
Ladle into individual serving bowls and, if desired, top with shredded Cheddar or Jack cheese, sour cream, diced avocados, or sliced green onions.
1canbaby lima beans or butter beansdrained (cans are usually around 16 ounces, depending on which kind you buy)
1 14½-ouncecan diced tomatoesundrained
1cupcelerysliced
1cuptomato juice
salt and pepper to taste
Instructies
In a saucepan, place cubed sweet potatoes and cover with water; bring to a boil, reduce heat, and simmer until sweet potatoes are almost tender.
Drain sweet potatoes and set aside for now.
In a stockpot, heat the olive oil and brown the pieces of chicken on all sides.
Add the chicken broth and half-cooked sweet potato cubes and bring to a boil; reduce heat, add the remaining ingredients, and simmer until the chicken is thoroughly cooked and the sweet potatoes are tender.
1tsp.dried basil leaves if making homemade Alfredoor ½ tsp. if using store-bought
½tsp.salt
2T.oil
1¼lbs.bonelessskinless chicken thighs, chunked
4cupspotatoespeeled and diced
1cupcarrotspeeled and diced
½cupcornfresh or frozen
½cuppeasfresh or frozen
Parmesan cheese for servin
Instructies
If making homemade Alfredo sauce:
Melt butter in a medium saucepan; add flour while stirring constantly.
Continuing to stir constantly, gradually add the milk and keep stirring until mixture begins to bubble and thicken.
Add the water, basil leaves, and salt and stir to mix well.
Taste and adjust seasonings; you might need a bit more salt and you can add some pepper if you desire.
To make stew:
In a large pot, heat the oil; add the chicken pieces and brown lightly on all sides.
Add the homemade Alfredo sauce, or, if you are using the store-bought sauce, add that to the pot along with water, basil, and salt.
Stir to mix.
Next, add the potatoes and carrots and bring to a slow simmer; cover the pot and cook the stew until the potatoes and carrots are tender and the chicken is cooked thoroughly, about 20-25 minutes.
Add the corn and peas and cook for about 5-10 minutes longer or until done.
In a gallon-sized plastic bag, add the meat cubes and flour and shake well to coat the meat.
In a heavy stewpot (enamel-coated cast iron works well for this recipe), melt the shortening and then add the meat; brown on all sides.
Mix together the remaining ingredients, except the uncooked noodles, and simmer, covered, for about 2 hours or until the beef is tender and the sauce is thick like gravy.
Stir often to prevent sticking.
When close to mealtime, cook the egg noodles in enough water to cover (boil them according to the package directions); drain noodles and add to the stew or put some noodles on serving dishes and ladle the stew over the top.
Notes / Tips / Wine Advice:
Egg noodles don’t expand nearly as much as regular pasta such as spaghetti noodles. I get a little more than 4 cups of cooked noodles from 3 cups of uncooked. Yours might differ, so you may need to experiment with the amount of noodles you cook. Also, some people like more noodles and others prefer less.
3 15-ouncecans black beansrinsed and drained (you can use pintos if you prefer)
beef broth or water as neededat least a quart
hot cooked rice for serving
For citrus sauce:
⅓cuplemon juice
⅓cuporange juice
½tsp.cumin
1tsp.basil
1tsp.oregano
2clovesgarlicminced
Instructies
To make the stew:
In a large pot, heat the oil and add the pork.
Brown all sides and then add the garlic, onion, tomatoes, rinsed beans, and enough broth or water to barely cover.
Cover the pot with a lid and cook on low heat for several hours so the stew has a chance to thicken a bit. (Although you can eat it much sooner than that, say, after an hour of cook time. )
To make citrus sauce:
Mix together all the ingredients in a jar with a tight-fitting lid.
Shake hard.
Sometimes the spices want to float on top and the minced garlic likes to drop to the bottom, so I usually take a spoon and mix and scoop when I’m ready to use it.
To serve, place some hot cooked rice in the bottom of individual bowls.
Add the stew and then spoon some citrus sauce on top.
Don’t be shy with the sauce because it’s delicious!