Chili

When I make Chili I use many spices. I give several options here because I cook both vegetarian foods and meat dishes. Personally my diet is mostly vegan except for I use dairy, and eat fish. I mostly cook meat for my family who are not vegan.

Ingredients

1 lb of precooked dried Kidney beans or 2 cans of precooked Kidney beans.
2 cans of diced tomatoes or precook chopped tomatoes with onion, fresh garlic and spices.
1 onion diced
green, yellow, red, peppers diced
add ghost peppers or jalapenos if you really want it super hot.
5 cloves of fresh garlic diced
1/8 cup of olive oil or 1/4 stick of butter

spices

1/2 tsp ginger

1/4 tsp ground coriander

1/4 tsp pepper

1/4 tsp cumin

1/8 tsp ground allspice

1/8 tsp turmeric

1/8 tsp nutmeg

3/8 tsp ground cardamom

1Tbls of cayenne or more depending on how hot you want it.

1/2 Tbls sea salt

pinch cinnamon

pinch ground cloves

For vegetarian use morning star crumbles.
For the meat recipe use beef

Cook crumbles or beef in either olive oil or butter with onion and garlic. When the meat or crumbles are browned add beans, diced tomatoes and spices. cook for an hour on simmer.

Portabella Mushroom Steak

Portabella mushroom steak

2 Rib eye steaks

4 cloves of garlic

2 teaspoons sage

Red, green, and yellow peppers chopped

1 onion diced

2 Portabella mushrooms sliced

4 tablespoons of aged balsamic vinegar

½ cup real Butter

If you can’t use butter replace the butter with 2 tablespoons olive oil.

Fresh prig of rosemary

For those who want more to the flavor add a little fresh ground ginger to the balsamic vinegar.

First lightly brown each side of the steak in butter in a skillet. Second marinate the lightly browned steaks with the aged balsamic vinegar for 24 hours before broiling.

Wrapped in tin foil add the steaks and ingredients and broil them at 300F for 20-25 minutes. When done decorate it with a fresh herb.