Butternut Squash, Beef and Black Bean Chili
1¼ lb. ground beef
1/3 cup sweet onion
1 red bell pepper, chopped
3 clove garlic cloves, minced
Flour
Olive oil
2 Tbls. chili powder
1 Tbls. dried oregano
1 tsp. cumin
21/2 cups butternut squash; diced (one small)
5 cups beef stock
1 can black beans; rinsed and drained
1 can fire-roasted diced tomatoes; drained
2-3 chipotle peppers in adobe; seeds removed and chopped⅓ cup cilantro
Chihuahua cheeseCook beef and drain. Saute onion and red pepper in olive oil, add garlic at the end. Add chili powder, oregano, cumin and pumpkin then add flour to make a roux; cook 1 more minute add stock. Stir in remaining ingredients.
Bring to a boil; reduce heat to low and simmer 20 to 25 minutes or until pumpkin is tender, then add cilantro. Serve with cheese and sour cream. Serves 6-8.
Chocolate Turtle Apple SlicesI used Fuji Apples, slice about 1/2 inch thick, using a sharp knife make a slit for sick; insert. Melt chocolate chips and using a spoon, pour chocolate over apple, while warm add nuts and sprinkles. Cool then drizzle caramel. Best eaten same day.
Fig Jam, Goat Cheese and Fresh Time Puff Pastry BitesRoll puff pastry very thin, cut out small rounds (cut in small squares if you do not have asmall round cutter) Brush with egg wash bake 400 degrees for 8-10 minutes. Spread purchase fig jam, top with crumbles goat cheese and small thyme leaf. |
Carol That Cooks 