Welcome to Street Prophets Sunday Coffee Hour. This is an open topic thread so grab something to drink and sit a spell and let us know what is new with you. This high priced dump doesn't have any heat so I am thinking of warming chilies and stews.
Out of This World Chili
8 servings
3 Tablespoons vegetable oil
2 pounds chuck roast cut in 2 inch cubes
1 large onion minced
3 large cloves garlic minced
1 large green pepper
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon ground black pepper
2 teaspoons ground cumin
4 tablespoons chili powder
1/4 teaspoon crushed red pepper
2 tablespoons cocoa powder
2 teaspoons ground oregano
2 tablespoons dark brown sugar
29 ounces no salt added diced tomatoes drained
4 ounces green chilies drained
8 ounces no salt added tomato sauce
1/2 teaspoon Tobacco or other chili sauce
2 tablespoons Worcestershire sauce
1 cup red wine
31 ounces dark red kidney beans drained
2 ounces Mexican cheese
Heat oil in a Dutch oven over medium high heat until shimmering. Add the meat, onion and green peppers and cook until the meat is browned and vegetables are softened. Drain.
Add the garlic and spices and cook for 30 seconds.
Add everything except the cheese and beans. Cook until boiling.
Reduce the heat to medium low. Cover and simmer for 2 hours stirring every 15 minutes.
Uncover and add the beans. Cook for another 60 minutes stirring every 15 minutes.
Serve with the cheese on top.
Beef and Guinness Stew
6 servings
3 pounds chuck roast cut in 2 inch cubes
3 Tablespoons vegetable oil
2 tablespoons all purpose flour
1 teaspoon seasoned salt
1/4 teaspoon seasoned ground black pepper
2 medium onions diced
2 ribs celery diced
2 medium carrots diced
2 medium Yukon gold potatoes cut in 2 inch cubes
1 tablespoon no salt added tomato paste
1 teaspoon ground thyme
2 cups low sodium beef broth
1 1/2 cups Guinness beer
Heat oven to 300 degrees Fahrenheit.
Mix flour, salt and pepper together and coat the meat in the mixture.
Heat the oil in a Dutch oven over medium high heat until shimmering. Add the meat and brown on all sides.
Reduce the heat to medium and add the onions, garlic and tomato paste and cook for 1 minute.
Add the Guinness and cook for 1 minute scraping up the fond.
Add the rest of the ingredients and stir to combine.
Cover and bake in the oven for 2 hours.
Crockpot Meatballs Stew
8 servings
1 1/2 pounds Yukon gold potatoes
1 small onion minced
1 clove garlic minced
1 cup frozen green beans
1 cup frozen green peas
1 cup frozen corn
1 cup salsa
1 cup red wine
8 ounces no salt added tomato sauce
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 1/2 teaspoons Italian seasoning
2 tablespoons vegetable oil
1/4 cup red wine
Meatballs
1 pound lean ground beef
1 clove garlic minced
3 Tablespoons green onions minced
1 cup panko bread crumbs
1 whole egg
1 tablespoon Worcestershire sauce
1 tablespoon no salt added tomato paste
1 teaspoon Italian seasoning
Cut the potatoes in quarters and put into the crockpot. Add the onions, garlic, beans, peas, corn and salsa to the crockpot.
Mix the wine, tomato sauce, Dijon mustard, Worcestershire sauce and Italian seasoning together and pour over the vegetables.
Mix the meatballs ingredients together and form into 1 inch balls.
Add the oil to a large fry pan and heat over medium high heat until shimmering. Brown the meatballs on all sides. Add the meatballs to the crockpot.
Add the wine to the fry pan and scrape up the fond and add to the crockpot.
Cook on high for 3 to 4 hours.
Southwest Chock Full of Goodies Stew
10 servings
2 tablespoons vegetable oil
1 pound lean ground beef
22 ounces baked beans
2 ounces pimentos
2 1/4 ounces black olives
14 1/2 ounces no salt added whole tomatoes
15 1/4 ounces no salt added corn
8 ounces no salt added tomato sauce
6 ounces no salt added tomato paste
1 small onion minced
2 cloves garlic minced
1 cup red wine
1 cup instant rice
1 cup low sodium chicken broth
1 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon ground cumin
1 tablespoon chili powder
1 teaspoon ground oregano
1/4 teaspoon crushed red pepper
Add 1 tablespoon of oil to a Dutch oven and heat over medium high heat until shimmering. Add the meat and brown on all sides. Remove from the pan.
Add remaining oil and add the onions and garlic and cook for 2 minutes.
Add the tomato paste, salt, pepper, cumin, oregano, chili powder and crushed red pepper. Cook for 2 minutes.
Add the meat and mix well.
Add the tomato sauce and mix well.
Add the beans, pimentos, olives, tomatoes and corn and mix well. Lower heat to medium low and simmer for,15 minutes.
Add the rice and simmer for 15 minutes.
Asian Pork Stew
8 servings
2 tablespoons vegetable oil
1 pound pork loin cut in 1 inch cubes
28 ounces low sodium chicken broth
8 ounces water chestnuts sliced
8 ounces bamboo shoots sliced
8 ounces mushrooms sliced
1 cup green peas
14 1/2 ounces no salt added whole tomatoes
1 cup celery sliced
1 small green pepper diced
8 ounces bean sprouts
1 medium onion minced
1 large clove garlic minced
1 teaspoon five spice powder
1/2 teaspoons crushed red pepper
1 teaspoon ginger root minced
1/4 cup red wine
1 teaspoon sesame oil
Heat vegetable oil in a Dutch oven over medium high heat until shimmering. Add onion, garlic, ginger and meat and cook until meat is browned and vegetables are softened.
Add the remaining ingredients and heat to boiling.
Reduce the heat to medium low and simmer for 30 minutes.
California Three Bean Chili
6 servings
2 tablespoons vegetable oil
1 small sweet onion minced
1 clove garlic minced
1 small green pepper diced
1/2 cup red wine
14 1/2 ounces diced tomatoes with green chilies drained
15 ounces black beans drained
15 ounces low sodium kidney beans drained
15 ounces pinto beans drained
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon cocoa powder
1/2 teaspoons seasoned pepper
2 tablespoons no salt added tomato paste
2 teaspoons sugar
1/2 teaspoons seasoned salt
4 ounces green chilies diced and drained
2 ounces pimentos
Heat oil in a Dutch oven over medium high heat until shimmering. Add the onions and green peppers and cook for three minutes until softened.
Add the rest of the ingredients and mix well.
Reduce the heat to medium low and simmer for 30 minutes.
Vegetable Stew
6 servings
1 large summer squash cubed
1 large cucumber sliced
8 ounces baby portobello mushrooms sliced
2 large tomatoes diced
1 small onion minced
2 cloves garlic minced
2 tablespoons olive oil
2 tablespoons butter
1 tablespoon balsamic vinegar
1 teaspoon Italian seasoning
1/2 teaspoons seasoned salt
1/4 teaspoon seasoned pepper
6 ounces no salt added tomato paste
1 teaspoon A1 sauce
1 teaspoon Dijon mustard
Remove the seeds from the squash, cucumber and tomatoes.
Melt the butter and olive oil in a Dutch oven over medium high heat. Add the squash and cucumber and cook for 10 minutes.
Add the remaining ingredients and cook for 10 to 15 minutes until the vegetables are softened.
Spicy Beef Stew in a Crockpot
8 servings
2 pounds chuck roast cut in 1 inch cubes
4 medium potatoes cut into 1 inch cubes
4 medium carrots sliced
1 medium onion minced
2 cloves garlic minced
21 1/2 ounces low sodium tomato soup
21 1/2 ounces water
1 cup red wine
2 tablespoons all purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoons dried oregano
1/2 teaspoons dried basil
1/2 teaspoons dried thyme
1/2 teaspoons dried sage
1/2 teaspoons dried marjoram
1 tablespoon Worcestershire sauce
2 bay leaves
Mix the flour, salt, pepper and paprika together and coat the meat in the mixture. Put meat in the crockpot.
Put the remaining ingredients in the crockpot.
Cook on Low for 8 to 10 hours or High for 4 to 5 hours.
Remove the bay leaves before serving.