RENEGADE CHILI - CHIC STYLE
This Recipe DELIVERS COMFORT. It's LOADED with essential vitamins and RICH flavour that cannot be denied! It serves best over or between toasted french bread, but plain is fine too. ENJOY!
Provided by Old Kitchen Chic
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot heat the vegetable oil.
- Add the chopped onions and simmer for about two minutes or until the onions become translucent. Stir frequently.
- Add the ground beef and cook on high heat for about five minutes or just until the beef turns colour. Stir mixture frequently and try to avoid overcooking the meat.
- Turn the heat down to medium then stir in the remaining ingredients.
- Simmer on medium/high heat for about 15 to 20 minutes. Stir frequently to avoid burning.
- Remove chili from heat.
- Eat and Have FUN!
Nutrition Facts : Calories 573.8, Fat 33.7, SaturatedFat 11.2, Cholesterol 120.1, Sodium 1064.2, Carbohydrate 31.7, Fiber 7.5, Sugar 13.7, Protein 38.7
ITALIAN POLENTA CASSEROLE
Based on a recipe from Good Housekeeping. This Italian casserole delivers comfort with creamy polenta and a hearty tomato ragu studded with spicy sausage and eggplant.
Provided by Julesong
Categories Pork
Time 1h10m
Yield 2 casseroles, 8 serving(s)
Number Of Ingredients 12
Steps:
- In 5- to 6-quart Dutch oven, cook sausage and ground beef on medium-high 5 to 6 minutes or until browned, stirring and breaking up meat with side of spoon. With slotted spoon, transfer meat mixture to medium bowl.
- To same Dutch oven, add onion; cook on medium 8 to 10 minutes or until tender. Stir in garlic; cook 30 seconds. Add tomatoes with their puree; heat to boiling on high, breaking up tomatoes with side of spoon. Reduce heat to medium-low and simmer, uncovered, 10 minutes. Add eggplant and meat; cover and cook 5 minutes on medium. Uncover and cook 10 minutes longer or until eggplant is tender, stirring occasionally.
- Meanwhile, preheat oven to 400 degrees F. In microwave-safe 4-quart bowl, with wire whisk, combine water, broth, cornmeal, and salt. Microwave on High 15 to 20 minutes or until cornmeal mixture is very thick. After first 5 minutes of cooking, whisk vigorously until smooth (mixture will be lumpy at first); whisk 2 more times during remaining cooking time. Remove from microwave, whisk in Romano.
- Spoon 2 cups hot polenta into each of two 1 1/2-quart shallow casseroles. Spread polenta over bottom and up sides of casseroles. Spoon filling over polenta. Spread remaining polenta around casserole edge to form a rim. Sprinkle with a couple tablespoons additional grated Romano, Parmesan, or Asiago.
- Bake one casserole 30 minutes or until hot. Let stand 10 minutes for easier serving. (Freeze the other one for later.).
- Makes 8 servings (in 2 casserole dishes).
- Note: if you want to lower the fat content, use turkey Italian sausage. Make sure to use quality sausage - I've used my favorite, our freshly made Merguez, and good sausage really makes a difference.
Nutrition Facts : Calories 352.6, Fat 17.2, SaturatedFat 6, Cholesterol 52.1, Sodium 867.4, Carbohydrate 29.1, Fiber 4.5, Sugar 4.4, Protein 20.8
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