Tuesday, October 4, 2011

MAN FOOD...Or let's say approved always from My Gardner Guy...

Your Guy will love stuffed peppers, jalapenos, anaheims, chili peppers...most any pepper taste delicious stuffed with a mixture of cream cheese and grated cheddar cheese. For a little extra treat wrap with bacon...roast under the broiler on the lowest rack in the oven and serve with a tomato jam...(Tomato Jam, watch for this gourmet specialty).
Leaving the stems on makes it easy to handle these tasty treats as an appetizer...or cut the stem end off and slice in half, either way they will get eaten...TRUST ME!!!
These peppers are great even without the bacon...

My Gardner Guy left these on my counter...I think it's time to make some chili...he loves peppers in his chili. While I'm into the peppers I think I will do somemore of our Black bean and Corn salsa...fall is here, winter is soon approaching and this stuff adds so much to many cold winter meals!!! See the following link for the recipe...You'll love it!!!
My Gardner Guy...Grow, Create, Cook and Eat...: Tasty....Black Bean and Corn Salsa....this is a keeper just like My Gardner Guy!!!

Chili Con Carne

Notes: drain the meat once it browns to minimize the amount of fat in the jars, make sure to cook the beans a half hour before adding them to the chili, and be very consistent with your 1" inch head space....the beans need it as they will expand while pressure canning....

3 cups dried pinto or red kidney beans
5 1/2 cups water
5 t. salt (2 t. for salting beans when they cook & 3 t. for the chili)
3 lbs. ground beef
1 1/2 cups chopped onions
1 cup chopped red bell peppers (you could use jalapenos for a spicier version. I used a mixture of peppers from our garden...he likes it that way!!!)
1 t. black pepper
3 to 6 T. Chili powder (I used 4T.)
2 quarts crushed or whole tomatoes (8 cups)(I used 8 cups of tomatoes that I had cooked down to a thicker sauce...)

Wash beans thoroughly and put them in a 2 qt. saucepan. Add cold water to a level of 3 inches above the beans and soak for 10 to 12 hours. Drain and discard water. Combine beans with 5 1/2 cups fresh water and 2 t. kosher salt. Bring to a boil, reduce and cook 30 minutes. Soaking time really depends on how old the beans are. The older the beans mean more soaking time...

Mean while, brown ground beef, onions, and peppers, in a skillet. Drain off fat by spooning into a colander in the sink. Shake out the excess fat. Pour into large pot and add 3t. salt, pepper, chili powder, tomatoes. Drain beans after 30 minutes and add to meat. Simmer chili for 5 minutes.

Using sterilized jars fill leaving 1" headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with dampened clean paper towel. Adjust lids and process in pressure canner. Process pints at 11lbs of pressure for 75 minutes for a dial gauge and 10 lbs of pressure for a weighted gauge. This recipe makes between 9 to 10 pints....

So what's for dinner....Gardner Guy approved Chili Dogs....he loves them!!!

Post a Comment

French Macaron's....they look to good to eat...

A love affair with a French Macaron...    Just the sight of these brightly colored, beautiful light treats is enough to make your mo...