Wednesday, November 18, 2009

Texas Ranch Stew

It was a dreary cold day today so it was a perfect day for a warm stew or chili. I decided to make Texas Ranch Stew which is kind of a cross between chili and a stew.

Start with a pepper and an onion, and chop them up. You can also add minced garlic, if you have it which I didn't. I do have some seed garlic that is ready to plant, it should be ready in oh say 9 or 10 months.

You could even add some jalapeno peppers if you want to live dangerously.

Add the pepper and onion to 1 pound of ground beef in a skillet.
Cook until beef is browned. Drain.

In a crockpot or large pot, add 1 can drained black beans,
1/2 can corn and 1 can diced tomatoes.

Add 2 12 oz cans reduced sodium V8.

A great way to sneak in some extra veggies under the radar.

Add the beef, pepper and onion mixture and stir it up.

Add 1 Tablespoon chili powder.

and 1/4 teaspoon pepper

and 1/2 teaspoon salt. Stir it up again.

Cook in the crockpot for about 2-4 hours on high, or simmer on the stove for 15 minutes.

I love cilantro so I threw in a handful of it chopped. People either love or hate cilantro. If you are a cilantro hater, you can skip this step, it won't hurt my feelings and will still taste great. If you are unsure of your position on cilantro, it is the green leafy stuff you see and taste in salsa. You'd recognize it if you tried some.

Now add in 2-3 cups of cooked pasta.
I usually use small shells or macaroni, but only had rotini on hand, it's all good.

Here it is all dished up with some cornbread.

It is pretty and delicious!

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