Extraordinary Entree: Stewed Ground Beef, previously Kheema

Ingredients

1 pound lean ground beef (ground turkey or ground lamb works well, too)
1 packet Sazon
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons Green Grind Seasoning
3 tablespoons olive oil
1 medium onion, finely diced
4 cloves garlic, minced (I love garlic!)
1 teaspoon ground ginger
1/2 teaspoon geera (optional)
2 teaspoons ground coriander
1 teaspoon paprika
1/2 teaspoon store-bought or homemade garam masala (I'll post a homemade recipe as soon as I test one!)
1/2 teaspoon ground cumin
1/2 teaspoon cayenne, optional
4 medium vine ripened tomatoes, chopped
1-1/2 cup water
Kosher salt and freshly ground black pepper to taste
1 cup frozen peas and diced carrots, thawed
2 teaspoons rice wine vinegar or apple cider vinegar
1/4 cup chopped fresh cilantro, plus a few extra leaves for garnish


Directions

Season ground beef with onion powder, garlic powder, Sazon, and Green Grind Seasoning.

In a large skillet, heat the oil over medium-high heat.

Add the diced onion and minced garlic. Cook until onion is translucent but do not allow garlic to burn.

Stir in the ginger, geera, coriander, paprika, garam masala, cumin and cayenne (if using), and cook for 1 minute.

Add the beef, breaking up lumps with a spoon, and saute until the meat is no longer pink.

Add the tomatoes & water, and season with salt and pepper.

Smash the tomato into the mixture, creating a tomato sauce.

Heat through and allow sauce to reduce by 1/4.

Sprinkle in the frozen diced carrots and peas. Stir well and simmer, partially covered.

Stir in the vinegar and chopped cilantro, and let simmer for at least 10 minutes.

Serve with roti or over rice.

Adapted from Aarti Party on Foodnetwork.com.

Stews and Soup Du Jour: Chocolate Chili con Carne

Ingredients

2 tablespoons olive oil
2 lbs lean ground beef
2 tablespoons dark brown sugar
1 onion roughly chopped
2 stalks of celery, roughly chopped
1 green pepper, diced
1 red pepper, diced
6 garlic cloves, minced
1/2 cup green grind seasoning (optional)
1 can diced tomatoes
1/4 cup tomato paste
8 ounces tomato sauce
1 cup beef broth
1-12 ounce bottle Guinness stout
1 (15 1/2 ounce) can light kidney beans
1 (15 1/2 ounce) can dark kidney beans
2 bay leaves
1 tablespoon Worcestershire Sauce
1 tablespoon cumin
1 teaspoon ground coriander
1 teaspoon salt
4 ounces of semi sweet chocolate
2 tablespoons dark brown sugar

Directions

In a large stock pot, saute 2 tbsp of brown sugar, onions, celery, garlic, and green and red peppers in olive oil until onions are translucent. Do not allow garlic to burn. 

Add ground beef until it has browned thoroughly. Strain off excess fat before proceeding to next step.

Add the green grind seasoning to the beef and saute for 5 minutes over medium heat

Add the Guinness and let boil for 1 minute.

Add the crushed tomatoes, tomato paste and the beef stock and stir thoroughly.

Add all remaining ingredients and stir to mix well.  Bring the chili to (what I like to call) an energetic simmer, then reduce the heat to low.  Covered and continue to simmer on low for MINIMUM of 30 minutes, stirring occasionally. The longer the chili simmers the more the flavors get a chance to marry.

This works out great in a crock pot, too!

Remove the bay leaves and serve.  Garnish or serve with any of the following: cornbread muffin, sour cream, diced red onions, green pepper, shredded cheddar cheese, diced tomatoes, fresh chopped cilantro.  I'm pretty boring though.  Just give me a cornbread muffin and a spoon and I'm a happy camper!

LET'S GET COOKING!