On the rare occasion that it is "cold" in Miami we all take advantage and wear boots, scarves, gloves, hats you name it. I also take advantage of the weather in a culinary sense and take the opportunity to make a meal that is usually extra yummy when it's cold outside. One of my favorite things to make when it's cold is chili. My mom made chili every year around this time, when the weather gods allowed it to get chilly (no pun intended!). So I grew up on it; I was always excited to have it. I would add a lot of cheese or sour cream or both. It would always warm me up because us Floridians think 60 degrees is freezing! Miami hasn't been too cold, unfortunately, but a few days ago and even today it was and I decided to make chili but with a slight twist. This one-pot meal is yet again excellent for weeknight meals. It is hearty with the energy packed carbs from the rice, the protein from the beef and beans and fiber from the veggies. The spices, cumin, chili, garlic warm it up nicely, providing just a little bit of heat. It was a hit at home. A dollop of good ol' sour cream takes it to the new level of super creamy flavor. I personally didn't add any cheese to this recipe, but of course you can if you choose to; you can also add as many veggies or change up the protein as you'd to as well. Enjoy!
Recipe:
1 lb ground beef
1 medium onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon cumin seeds
2 tablespoons tomato paste
1 1/4 cup rice
1-14 1/2 ounce can diced tomatoes
2 teaspoons unsweetened cocoa powder
2 1/2 cups beef broth
1-14 1/2 ounce can black beans, drained
salt and pepper
1. Cook the ground beef in a skillet until starting to brown. Add the onion, bell pepper and garlic and cook together for about 3 minutes. Add the chili powder and cumin seeds and cook for 2 minutes.
2. Add the tomato paste and cook for 1 minutes, stirring. Stir in the rice, diced tomatoes, cocoa powder, stock and season with salt and pepper. Cover and cook for 20 minutes, stirring occasionally.
3. Stir in the beans and continue to cook for an extra 10 minutes or until rice is done. Serve with sour cream. Enjoy!
Looks great Eryka! What struck us as a bit strange is the cocoa. Does it blend well with the rest of the ingredients? Thank you for sharing!
ReplyDeleteThe first time I walked Eryka through making a chili, she too, was surprised and maybe even a little reluctant to try it but she did and then she understood how much of a difference it makes.
ReplyDeleteUnsweetened cocoa is the "secret" ingredient I always use in my chilies. Not only does it provide a deep rich color it also adds a depth of flavor that is un-describable. You don't taste the cocoa you just get an overall richness to the flavor. I hope you get to try it soon and that you enjoy it as much as we do!
Thank you for clarifying this Jackie! Merry Christmas to you & your family from both of us!:)
ReplyDeleteYou are very welcome Little Cooking Tips! and from our family to yours "Feliz Navidid, Prospero Año y Felicidad!
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