Tuesday, October 28, 2008

Fall Recipes With Food Storage Items

1.5 lbs. ground beef
1 lb. chili beans (about 2 cups)
3-4 ribs of celery
1 can diced tomatoes undrained
3-4 Tbls. chili powder
1 lg. onion, chopped
.5 tsp. cumin
Soak beans overnight. Bring beans to a boil and simmer until tender. Leave the water in the pot, that should cover the beans and add the tomato juice to it. Brown ground beef. Add ground beef, cumin, onion, celery, and chili powder. Let simmer until flavors blend. Adjust the ammount of chili powder to taste.

Pioneer Stew
Makes 8 servings
1 1/4 cups dried pinto or kidney beans
3 cups cold water
*1/2 to 1 lb. ground beef
1/2 cup finely diced green pepper
1 (16 oz) can whole kernal corn undrained.
1 (16 oz) can diced tomatoes undrained
1/2 tsp chili powerd
3/4 tsp salt
1/2 cup shredded cheddar cheese
In a large saucepan place washed and drained beans, cold water and salt. Bring to a boil. Cover and simmer two minutes. Remove from heat and let stand for 1 hour. Return to heat and simmer 1 hour and 15 min. In skillet cook ground beef, chopped onion and green pepper until meat is browned andvegetables are tender. Drain off fat. Add meat mixture, corn, tomatoes, chili powder, and salt to taste to beans. Simmer 20 mins. Combine 1 Tbls. flour with 2 Tbls. water. Stir into stew. Cook and stir until thickened and bubbly. Stir in cheese.
*or add 1 can of chunk turkey or beef.

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