Recipe: Underwood Ranch Chili

I adore this recipe and I've made it several times.

I enjoy cooking for guests when we go up to the farm, and I've found that meals that are simple to throw together are the best.

The first time I made it, I decided to augment it by adding some chipotle pepper. So, I added a whole can of peppers in adobo sauce. That chili could have set your face on fire. Since then, I've reduced the pepper number to 3-4, based on spice preference.

Anyway, I just made this for Bible study yesterday. This recipe tastes like Fall to me. It fed enough to fill five or six adults.

Also, I had an extra 1/2 zucchini and red bell pepper and carrots in my fridge, so I diced those and threw them in. Get creative. This is  a great recipe to clear out the fridge with.

Make it and love it. I promise it's make-a-million-times good.

Underwood Ranch Chili 

3 slices thick-cut bacon, chopped

1 large onion, chopped

3 large garlic cloves, minced

1 1/2 pounds lean grass-fed ground beef

1 tablespoon plus 1 1/2 tsp. chili powder

1 1/2 teaspoons ground cumin

1 1/2 teaspoons sweet smoked Spanish paprika

1/2 teaspoon to 1 1/2 tsp. cayenne pepper

3-4 Chipotle peppers in adobo sauce

About 1 tsp. salt

1 can (14.5 oz.) crushed fire-roasted tomatoes

1 can (8 oz.) tomato sauce

1 can or bottle flavorful, medium-bodied beer, such as Anchor Steam

1 teaspoon Worcestershire

1 can (14.5 oz.) pinto beans, drained

Optional additions: Bell Pepper, Zucchini, Garbanzo Beans, Carrots

To serve: Sour cream, sliced green onions, and/or coarsely shredded cheddar cheese for topping

Preparation

1. In a large, heavy-bottomed pot over medium-high heat, cook bacon, stirring until it just begins to brown, about 4 minutes. Add onion, lower heat to medium, cover, and cook, stirring occasionally, until translucent, 4 to 7 minutes. Uncover pan, stir in garlic, and cook 1 minute.
2. Increase heat to medium-high and add ground beef; break it up with a wooden spoon and stir gently until it loses its raw color, 7 minutes. Stir in spices and 1 tsp. salt and cook 1 minute. Add tomatoes, tomato sauce, beer, and Worcestershire and bring to a boil. Reduce heat to medium-low, cover partially, and cook 30 minutes.
3. Add beans and cook 10 minutes, uncovered. Season to taste with salt. Serve warm, with toppings on the side.

See original recipe: myrecipes.com/recipe/smoky-beef-and-bacon-chili

Nanni's Vegetable Soup

Ingredients 3 pounds stew meat 3 quarts water 2.5 tablespoons salt 1/2 teaspoon pepper Celery leaves 1 large onion chopped 2 bay leaves chopped 1/4 teaspoon oregano 1/4 teaspoon thyme 1.5 cups diced potato 1 cup diced carrot 1/2 pound green beans 4 cups shredded cabbage 1 large onion chopped 2 cans of dicedtomato 1 teaspoon sugar 1 can whole kernel corn 1 package frozen green peas 1 package frozen lima beans

Directions

Place the beef in a soup kettle with 2.5 quarts water. A 1 tbsp of salt, pepper, celery leaves and one chopped onion. Combine bay leaves, oregano, and thyme; tie in a cheese cloth bag and drop into kettle with meat. Cover and simmer for at least three hours. Remove celery leaves. Then add potatoes, carrots, green beans, cabbage and one chopped onion and 1 tbsp salt. Simmer for an hour. Add two cups of water, tomatoes, corn, sugar, peas and lima beans and 1/2 tbsp salt. Cook for an hour longer. Remove cheesecloth sack of spices.