Hybrid Chili for a Split Table and Yummy Yogurt Bread


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Episode 3: Hybrid Chili for a Split Table and Yummy Yogurt Bread. It's Halloween! My family has a tradition of enjoying chili on Halloween so I make it every year. We just love chili! Chili is a great meal for a split table family or group of people because you can just use two crockpots and load them at the same time so you have one with meat and one meatless. This recipe is super tasty and one my family really enjoys, I hope you do as well!
This recipe is from my cookbook One Dish Two Diets: Recipes for the Hybrid Vegetarian and Meat-Eating Family (affiliate) https://amzn.to/3sLzBtG
Check out my new cookbook American Midwest Cooking: Quiches which is releasing on November 12 https://amzn.to/3DpQoaE
Want to be a part of my review team and receive a FREE copy of the cookbook? Email me at juliehoag@juliehoagwriter.com
Ingredients for Hybrid Vegetarian and Beef Chili:
I lb ground beef, browned
1 medium onion, diced
2 stalks of celery, diced
1 green pepper, diced
2 cloves garlic, finely chopped or minced garlic from a jar
1 small container of sliced mushrooms, about 3 cups
2 qt. tomato-based vegetable juice
2 (14.5 oz.) cans of petite diced tomatoes, undrained
2 (16 oz.) cans of dark red kidney beans, drained and rinsed
2 (16 oz.) cans of red chili beans in medium chili sauce, undrained, use that sauce
1/2 tsp. red cayenne pepper, divided
2 tbsp. chili powder, divided
1/4 tsp. ground oregano, divided
1 tsp. salt, divided
Saute veggies in butter, adding mushrooms in last until soft.
Divide veggies between 2 crockpots.
To each crockpot add: 1 qt. juice, 1 can diced tomatoes, 1 can kidney beans, 1 can chili beans, 1/4 tsp. red cayenne pepper, 1 tbsp. chili powder, 1/8 tsp. oregano, 1/2 tsp salt.
To ONE CROCKPOT: add 1 lb. cooked ground beef.
Cook in crackpots on high for about 4 hours stirring occasionally.
Top with corn chips, shredded cheese, sour cream, green onions, or crackers as desired.
For the Yummy Yogurt Bread:
2 cups plain, non-fat, Greek yogurt
3 cups self-rising flour
1 tsp. dried basil leaves
1 tsp. dried oregano leaves
1 tsp. rosemary leaves
1 tsp. chopped dried onions
1/2 tsp. garlic salt
1/2 tsp. black pepper
Combine all spices and herbs in a small bowl and stir.
Combine flour and yogurt in a large bowl. Stir. Knead until a dough ball forms. Keep going, it will be sticky for a bit before the dough ball forms. Add 4 tsp. of the herb/spice mixture to the dough ball. Knead spices and herbs into the dough until mixed in well. Form the dough ball into a loaf about 8-9 inches long. Place it on parchment paper on a baking sheet/cookie sheet. Cut a shallow slice down the top of the load. Bake at 350 degrees for 35-40 minutes. Brush 2 tsp. olive oil all across the top and sides of the loaf. Sprinkle the remaining herbs/spices mixture over the top of the bread as desired. Cut and serve with butter or flavored oils or balsamic vinegar.
I hope you enjoy these recipes! I would love a review and/or rating from you on my podcast. Please subscribe to my podcast and come back next week for a new episode and recipe!
Visit my website at https://www.juliehoagwriter.com/
Thanks for listening! Have a great day!

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