Easy Chili: Ground Beef, Onion, Green Capsicum, Jalapeno, Crushed Tomatoes, Tomato Paste, Spices
It’s that time of year here where the days are getting colder, and we start craving a nice, warm bowl of chili from time to time.
1-2 Tbsp Cooking oil
about 1/2 cup Sweet Onions
1 Green Capsicum (Bell Pepper)
1 Green Chili (or to taste)
1 lb. Ground Beef
28 ounce can Diced Tomatoes
6 ounce can Tomato Paste
1 cup water
1 tsp Cumin Powder
1Tbsp Chili Powder
A few dashes Pepper Sauce
In a large pot, heat cooking oil over the stove. Brown onion, capsicum, and chili pepper. Add ground beef and brown. Add the can of tomatoes and tomato paste and water. Stir until tomato paste is well blended. Add spices and pepper sauce and bring to a low boil. Serve warm.
Maryland Style Crabcake “Stuffed” Portobello: Lump Crabmeat, Portobello mushroom caps, Panko, Mayonnaise, Mustard, Egg, Old Bay seasoning
Maryland Style Crabcake “Stuffed” Portobello
This is a recipe that I more or less “winged” when we invited some friends over for Labor Day, and I have been perfecting ever since. Enjoy!
16 ounces Lump Crabmeat
1/4 cup Mayonnaise
1 Tbsp Mustard
1/4 cup Panko (Japanese style breadcrumbs)
1 Tbsp Old Bay seasoning
4 Portobello mushrooms
Cooking oil (to cover the mushrooms when roasting)
Preheat oven to 350 degrees Fahrenheit. Remove stems from the mushroom caps. Place caps upside-down in a baking dish and cover with cooking oil of choice. (I use red Palm oil.) Roast for 20 minutes.
In a mixing bowl, mix crabmeat, mayonnaise, mustard, egg, seasoning, and Panko. Chill until ready to use (when the mushroom caps are done). When caps are done roasting, turn them right side up, and place about a handful of crabmeat mixture on top of each mushroom cap. Broil on high for 15 minutes. Remove from oven and serve.
Makes 4 mushrooms.