Ok the first part of this recipe can take a while! You just need to gather your veggie scraps when you cook other things, any veggie scraps! I keep potato and carrot peelings, the tops and bottoms of onions, tomatoes and peppers, the tops of celery, the ends of green beans, you get the point right? Just put them in a ziplock baggie and store them in the freezer. I use quart sized baggies and when I have 4 I make broth! Just dump the veggies in a big pot, add enough water to JUST cover the veggies, toss in 1 tsp of salt and 1 tsp of pepper (optional) and bring to a boil, reduce heat, and simmer for 30-45 min, POOF done! LOL! Than just strain out the veggie chunks and put in freezer safe containers, can be frozen for up to 3 months (or maybe longer, but we go thru a lot of broth LOL)
A quick warming chili for chilly days!
Minutes to Prepare: 15 Minutes to Cook: 60 Number of Servings: 6 Ingredients
1 Onion, Chopped 3 Cloves of Garlic, Minced 2 TBSP Flour 2 14oz cans of Diced Tomatoes, undrained 1 cup of Water 1 15 oz can of Tomato Sauce 1 TBSP Chili Powder 1 TSP Cayenne Pepper 1 TSP Ground Oregano 2 15 oz cans of Red Kidney Beans, drained and rinsed In a stockpot brown the ground beef with the onion and garlic until the beef is no longer pink. Sprinkle flour, stir and cook for 3 minutes, add remaining ingredients and bring to a boil. Reduce heat, cover and simmer for 1 hour, stirring often to prevent scorching on the bottom. Nutritional Info
|