Beanless Chilli

 

Hey Guys,Gals too..While this regional chili style has no beans, it will still come out satisfying for those who love chili, whether you eat it alone or atop a hot dog or Frito pie. Beanless chili is just one of the most iconic Texas dishes you can make at home.

BEANLESS TEXAS CHILI-

INGREDIENTS:

4 Ancho chiles, de-stemmed 

 1 chipotle chile, de-stemmed 

 1 chile de arbol, de-stemmed 

 1 onion, chopped 

 3 cloves of garlic, minced 

 6 tablespoons paprika 

 2 teaspoons cumin seeds, toasted and ground 

 2 teaspoons chili powder pinch of red pepper flakes 

 2 tablespoons salt 

 1 tablespoon black pepper, freshly ground 

 3 pounds beef, such as smoked brisket, chick, or tri-tip, cut into half-inch pieces 

 1 tablespoon canola oil

DIRECTIONS:

In a large Dutch oven, add chiles, onion and garlic. Add just enough water to cover and bring to a boil over high heat. Turn off the heat, cover the pot and let the ingredients steep for 10 minutes until softened. Add paprika, cumin, chili powder, red pepper flakes, salt and pepper. 

 Lightly season beef with salt and pepper. Heat oil in a large skillet over medium-high heat and add beef. Sear for 5 minutes, until browned. Add beef to chile mixture and enough water to cover. Simmer, covered, over medium-low heat for 45 minutes, occasionally using a heatproof potato masher to mix the meat and spices. 

Remove from heat, set aside to cool and refrigerate overnight to intensify the flavor. Reheat chili in a large pot over medium heat. Ladle hot chili into bowls and top with cheddar cheese, onion, and pickled jalapeno peppers. Serve with sour cream on the side. Recipe courtesy of Jack's BBQ.

Enjoy, Eat Well My friends!

Sweet Potato Yogurt

 

A Big Little Recipe has the smallest-possible ingredient list and big everything else—flavor, creativity, wow factor. Psst: We don't count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we're guessing you have those covered. Today, you’ll just need two ingredients.

INGREDIENTS:

2 sweet potatoes (12 to 14 ounces total), rinsed and patted dry 

 1 cup Greek yogurt

DIRECTIONS:

1. Heat the oven to 450°F. 

2. Add the sweet potatoes to a sheet pan (lined with parchment or foil, if you’d like, for less clean-up). Roast for 45 to 60 minutes, until a knife easily pierces the flesh. 

3.Let cool until you can peel away the skin without burning your fingers. Throw away (or eat) the skin and add the sweet potato flesh to a food processor. Blend until completely smooth and silky. Let cool until room temperature (or speed things up by sticking in the fridge). 

4.Stir the cooled sweet potato puree into the yogurt until blended. Store in the fridge.

Enjoy! Eat Well My friends