Southwestern Chili

Stamping the snow off of my boots I came into the convent from the windy cold outdoors. As I shed my coat, I thought “Nothing could be more comforting than the warmth of being indoors right now.” But then I entered the refectory where I was met with something else even more comforting. It was the unmistakable aroma of one of our favorite meals, simmering in the skillet. Cooked with just the right combination of spices and seasonings, few, if any can resist this Southwestern chili especially on a chilly night like this.
As mealtime arrived the Sisters all gathered in the dining room where a glowing fire crackled in the fireplace. Each of us had a bowl of chili with our own favorite choice of toppings. Nothing could have warmed our hearts or satisfied our pallets more. We ate our meal with gladness and gave God thanks for all His many, many blessings to us.

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Southwestern Chili
Make-ahead note: The flavors continue to develop as the chili sits, so go ahead and make it up to 2 days in advance and refrigerate it in a container with a tight-*fitting lid. It can also be frozen for up to 1 month.
SERVINGS
6
CHANGE SERVING SIZE
COOK TIME
6-8hrs
PREP TIME
45mins
READY IN
7-9hrs

Ingredients

Instructions

  1. Sauté the vegetables, ground beef, and spices, then put the mixture into the Crockpot or covered skillet along with tomatoes and kidney beans. Simmer until it’s thickened and has a nice beefy flavor, and then stir in jalapeños. We like this served with cornbread.
  2. To use dried beans in place of canned, start with 1 cup dried beans, soaked and cooked to yield 3 cups.
  3. Heat the oil in a large frying pan over medium heat until shimmering. Add the onions and bell pepper, season with salt, and cook, stirring occasionally, until softened, about 8 minutes.
  4. Add the garlic, chili powder, and cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. Add the ground beef and measured salt and cook, breaking the meat into small pieces, until the beef is browned, about 7 minutes.
  5. Transfer the mixture to the slow cooker or covered skillet, add the diced tomatoes and their juices, tomato sauce, and beans, and stir to combine. Cover and cook on lowest possible heat until the chili thickens and the flavors meld, adding small amounts of the beer and coffee as needed to keep mixture from sticking. Stir in the jalapeños or green chiles. Taste and season with salt as needed.

Spicy Almonds

I hope all of you had a very blessed and happy Christmas. Ours was a quiet celebration with reflection on what Christmas really means. But of course we had wonderful food to help us do just that. And the season continues as we face the new year and the celebration that goes with it. My favorite party is appetizers; small savory bites and wonderful hot cheesy dips. One great dish to prepare that everyone loves is spiced nuts. I love sweet and spicy, but decided to try out some spicy ones. They are easy and delicious and you can adjust the heat according to taste.

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Spicy Almonds
SERVINGS
CHANGE SERVING SIZE
COOK TIME
18minutes
PREP TIME
READY IN

Ingredients

Instructions

  1. Preheat oven to 350 degrees.
  2. In a saucepan combine all ingredients except almonds and salt. Bring to a simmer over medium heat and cook for about 3 minutes.
  3. Pour over almonds and combine well.
  4. Pour almond mixture onto a pan lined with parchment and cook in oven for 15 minutes.
  5. Remove from oven and sprinkle with salt to taste. Let cool. Enjoy!