Making huge pots of chili stew gives me a chance to use one of my favorite kitchen tools, the canning funnel. Whether saving it in jars or freezer bags, the funnel makes it so much easier to keep a fairly clean area during the transfer. It can also be used to fill the canister sets, especially the ones such as mine that have a round mouth just about the size of the funnel bottom.
While talking about favorite tools, how about a nice, shiny penny? Sound crazy? Not really. If a penny is put in the bottom of boiler of water with a basket of steaming veggies on top, when the penny begins to clatter, it means water is getting low and needs to be refilled. Forget saving your first dollar; hang on to that penny!
CHILI STEW
Ingredients
1 1/2 pounds of ground beef
1/3 pkg. mini pepperoni (opt.)
1/2 roll hot country sausage
3 slender yellow squash
3 small zucchini
1 pkg. Portabello mushrooms
2 sticks celery
1 large white onion
3 medium carrots
3 baby eggplants
1 28-oz. can crushed tomatoes
1 15-oz. tomato sauce
1 15-oz. can chopped tomatoes
1 16-oz can kidney beans
2 pkgs. chili seasonings
Directions
Chop all veggies to your favorite size. I prefer small; my sister uses chunks. Brown ground beef and hot sausage in a dutch over. When almost browned, add pepperoni. When all is heated, remove to a medium sized bowl. Add all veggies to dutch oven. Saute in oils from meats. When onions are translucent, add the meat back into the pot, along with crushed tomatoes, tomato sauce and chopped tomatoes. Stir together and add chili seasonings to taste. Stir and add kidney beans plus one cup of hot water and cover. Simmer, stirring occasionally until veggies and beans are tender. Before serving, I make homemade quesadillas (or frozen ones are available in the grocery store).
QUESADILLAS
Ingredients
1 pkg large flour tortillas
cheddar jack cheese
chopped jalapenos
sour cream
Directions
Super easy sides to the chili stew. Using a frying pan the size of the tortillas, spray lightly with Pam or not at all, if it is a non-stick pan. Place one tortilla in the pan (I usually have two pans going at once), sprinkle heavily with the cheese. Depending on the person’s ability to withstand heat, add a light sprinkle or heavy spoonful of jalapenos. Sprinkle a bit more cheese to seal it, and top with the second tortilla. Brown on both sides and serve with side of sour cream.
Again, depending on the person’s liking for heat, the jalapenos can be served on the side with the sour cream.