Recipe Sunday....

It's been a while since I posted..........well, anything! But it's really been a while since I posted some yummy recipes! I've made both of these dishes recently--simply because they both make a lot and are easy- peasy to throw together at the last minute--and both were a hit so I thought I'd share them!

These are both great cold weather "comfort" foods, and even though "cold" has pretty much been non-existent in our part of the world this winter, we enjoyed them immensely.

I just searched and can't believe that I have never posted the first recipe on the blog before. It is absolutely one of my very favorites! If you are a good midwesterner, you know all about Skyline Chili, and this is just a yummier, homemade version of Skyline. The best part: no beans! I don't "do" beans of any kind so this chili recipe is perfect!

And, I have to give credit where credit is due, this is a Swem family recipe that I've had for nearly twenty years! Jeanne, I know you're probably reading this, so thanks to you! This recipe is as delicious today as it was the first time we had it with your family!

**Bonus random fun fact: When I first got this recipe, we were very poor grad studentsm and the list of spices I needed was overwhelming to our meager grocery budget. So, for weeks, each time I went to the grocery store, I picked up one or two of them until I had gotten them all and could make the chili! The good part: they last, so once I made the "investment", we were set for a while!

Cincinnati Chili

3 pounds ground beef, browned and drained (If you're up for it, this is even better when you run the beef through the food processor after cooking. It makes it very fine and smooth!)
1 tspn. cinnamon
1/4 tspn. red pepper
1/4 tspn. garlic powder
2.5 TB chili powder
1 tspn. cumin
1 tspn. allspice
1 tspn. black pepper
1 TB salt
1.5 TB vinegar
2 dashes Worcestershire sauce
1 large can tomato juice

Once you've browned the ground beef, mix everything together in a large saucepan and simmer for 20-30 minutes. Serve over cooked spaghetti noodles and top with shredded cheddar cheese! This recipe makes a lot! I am always able to freeze enough for another entire meal.

Yum!! It doesn't get much better than this!

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This next one was a new recipe for me. In fact, I have never in my life made or eaten rice and beans. Remember, I don't "do" beans! But, one of Sawyer's classmates brought this to school for an international feast day, and Sawyer loved it and asked me to get the recipe. It was easy to make, and since I'm feeding a slew of hungry teenage boys these days, anything meatless that fills them up fast is a no-brainer! (Remember that meager grocery budget?? Well, it hasn't quite expanded in correlation with the size of our "family"!)

Pigeon Peas and Rice (Arroz con gandules)

1 TB olive oil
2 slices bacon, diced (I used 4 slices because you can't ever go wrong adding more bacon!)
1/2 cup onion, diced
2 garlic cloves, minced
1 (15 ounce) can pigeon peas (I used Goya brand.)
1 packet Sazon Goya with coriander and annatto (Found with Goya products)
1/2 cup tomato sauce
3 cups water
2 cups long grain white or brown rice

Heat oil in a large, deep skillet. Add the bacon and onion and cook for three minutes. Add the garlic and cook for two more minutes. Stir in all remaining ingredients except rice and bring to a boil. Once boiling, stir in rice, cover, and reduce heat to simmer. Simmer until rice is tender (40-45 minutes for brown rice; 25-30 minutes for white rice).

I served this with cheese quesadillas, and it was a hit all around! We'll definitely be having this again!

Enjoy!!