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Chunky Fire-Roasted Chili.

Here in Pittsburgh the mornings and evenings are chilly, yet the temperature during the day is reaching about 65.

 

 

Still perfect chili weather, in my opinion.

 

 

 

Sometimes I make chili with ground turkey, and sometimes I use beef. I’ve also mixed turkey, chicken AND beef. That is delish.

 

I wanted to partake in the chili-eating, and was craving some good ole’ ground beef.

 

 

I wear the pants in this house.

 

 

(I’m shakin’ in my boots as I type those words.)

 

 

 

 

I used about 3lbs of organic 92/8 ground beef.

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Chopped up some veggies.

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And found nice, huge chunks of mold inside the red pepper we had just got at the store.

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Don’t you hate when that happens??

 

 

 

 

 

 

I rescued the no-mold sections.

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Which is actually surpising, since I served my husband tacos with tortillas that expired on August 25th last week. I checked them out again this weekend and they were covered in spots of black and green mold.

 

 

I guess he was so hungry, he overlooked that.

 

 

 

 

 

 

Chopped up a few cloves of garlic, which I think is oh, so fun.

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It all went into a giant pot with some olive oil. I took a picture, but just accidentally deleted it. I am lazy.

 

 

 

 

 

 

 

 

I seasoned the beef with sea salt and pepper.

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And threw it into the pot.

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We do like our chili chunky (like my other soups), so I broke up the beef and tried to leave some larger chunks.

 

 

 

 

 

 

 

 

The chili sauce base.

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 Tomato puree, diced tomatoes, and fire-roasted tomatoes. Yum.

 

 

 

 

 

 

I don’t use any seasoning packets – I prefer to do it myself.

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Crushed red pepper, cocoa chili powder, smoked paprika, chili powder, and cumin.

 

 

 

While I love doing the seasoning my way, I always end up doing different things each time. I guess that is the beauty of it.

 

 

 

 

 

At about noon, I decided it was time for this.

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For the chili, of couse.

 

 

 

 

 

 

 Ok, maybe not.

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But I did add some to the chili. It was thirsty.

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I used a LARGE can of kidney beans. I’m talking, HUGE. They went in after the base sauce.

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My first round of seasonings added.

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I’m noticing my pictures are a bit blurry. I think my camera is on it’s last leg. I am devastated. I love my camera. I don’t want to have to buy a new one.

 

 

I’d rather buy 5 inch pumps.

 

 

 

Because I don’t have any. I swear. 

 

 

 

 

I let my chili simmer for about 6-8 hours.

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Of course, there were many tastings withing those 6-8 hours.

 

 

 

 

 

 

Including a few bowls for my husband.

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Topped with smoked cheddar. My all-time favorite cheese. Along with gouda, asiago, gruyere…

 

 

Does it get any better?

 

 

 

 

 

 

Chunky Fire-Roasted Chili

3 lbs organic, grass fed 92/8 ground beef

1/2 sweet onion, finely chopped

1 small green pepper, chopped

1 small red pepper, chopped

2 tablespoons olive oil

1 cup red wine

2 large cans tomato puree

1 large can diced tomatoes

1 large can of fire-roasted tomatoes

1 extra-large can of kidney beans

1 small can of tomato paste

1/4 cup chili powder

4 tablespoons cumin

1 tablespoon cocoa chili powder

1/2 tablespoon cayenne pepper

1 tablespoon smoked paprika

 

Heat a large pot on medium heat. Add 2 tablespoons olive oil and the chopped onion, peppers and garlic. Saute until vegetables are soft.

Season ground beef with salt and pepper. Add to pot and break apart with a wooden spoon. Let brown. Add one cup of red wine and continue to saute and stir for about 3 minutes.

Add tomato puree, diced tomatos, fire-roasted tomatoes and kidney beans. Stir and add tomato paste.

Add chili powder, cocoa chili powder, cumin, cayenne, and smoked paprika. Stir and let simmer for 30 minutes. Taste and add more seasoning if needed.

Simmer for 2-8 hours.

 

 

 

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Operation ‘eat more veggies’ failed miserably and majorly today. I roasted some brussel sprouts and zucchini with salt, pepper, olive oil and my new $459 balsamic. It smelled great last night. For lunch, ehhh…not so much. I had 1-2 bites and gave up. It tasted ok, but it tasted like vegetables! Blah! I don’t want vegetables to taste like vegetables. I want them to taste like treats.

 

Guess I gotta suck it up, eh?

 

 

Movin’ on….

 

 

 

This chicken romano is SO good, even I ate some. This post may be a bit short because I am feeling slightly under the weather. Boo.

 

 

 

 

Make sure you tenderize BOTH sides of the chicken breast.

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The trio. Dip the chicken in flour, egg, and romano cheese.

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Dredge through the flour.

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Dip in the egg.

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Roll through the cheese. Yum.

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Throw it in a pan.

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Until it looks like this.

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Time for the sauce. This sauce literally melts in your mouth! It makes your mouth feel good, if that makes any sense.

 

 

 

 

 

 

Melted butter & lemon juice.

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Ahhh – go ahead and just throw the entire lemon in.

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I added this wine because it was open.

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Then added it to my mouth. Cavities smavities.

 

 

 

 

 

 

 

Some dried parsley.

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I prefer dried better than fresh IN the sauce, but garnish it with a bit of fresh when finished.

 

 

 

 

 

 

This is heavenly.

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Pour that entire thing on top of the chicken.

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Cover & bake.

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It comes out so tender and cheesy.

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The lemons really might be the best part. They are warm and juicy and not very sour.

 

 

 

 

 

 

 

I served it with pasta for my hubby.

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And had a few bites of my own straight from the skillet.

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Chicken Romano w/ Lemon Butter Sauce

4 boneless, skinless chicken breasts

2 tablespoons olive oil

1 cup flour

3 eggs

3/4 cups romano cheese

3/4 chicken stock

1/2 stick butter

1 whole lemon

1/3 cup white wine

1/2 tablespoon dried parsley

 

 

 

Preheat oven to 350. Add olive oil to skillet on medium heat.

 

Tenderize chicken, then dredge through flour, egg and cheese. Place in skillet and brown on both sides. Once brown, turn off heat.

 

Melt butter in a small sauce pan. Add lemon juice and chopped up lemons. Try to discard all seeds. Add white wine and parsley. Let come to a boil. then pour entire mix into chicken skillet. Add chicken stock to skillet.

 

Cover and bake for about 20 minutes at 350. Serve with pasta or rice.

 

 

Let me know if you give it a try. 🙂

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