Chili is good any time of the year. So are crispy, oven roasted potatoes.So lets combine the two.
For roasted potatoes with cheese and chili | ||
Potatoes | 2 Medium , cut in chunks | |
Olive oil | 1/2 Tablespoon | |
Chili powder | 1/2 Teaspoon | |
Smoked paprika | 1/2 Teaspoon | |
Cayenne | 1 Pinch | |
Pepper | To Taste | |
Salt | To Taste | |
Red pepper flakes | 1 Pinch | |
Summer chili | 2 Cup (32 tbs) | |
Cheddar cheese | 1/2 Cup (8 tbs) , grated | |
Cherry tomatoes | 1/2 Cup (8 tbs) , chopped for topping | |
Greek yogurt | 1 Tablespoon (Optional) | |
For summer chili | ||
Ground beef | 1 Pound | |
Beans | 4 Cup (64 tbs) , cooked | |
Carrots | 2 , grated | |
Summer squash | 1 Large , grated ((squeeze to remove excess water if needed)) | |
Green beans | 1 Cup (16 tbs) , diced | |
Garlic | 5 , diced | |
Tomato paste | 2 Tablespoon | |
Olive oil | 3 Tablespoon | |
Balsamic vinegar | 2 Tablespoon | |
Dijon mustard | 1 Tablespoon | |
Honey | 1 Tablespoon | |
Water | 2 Cup (32 tbs) ((or red wine, or stock, or beer)) | |
Decaffeinated instant coffee | 1/2 Cup (8 tbs) | |
Salt | 2 Teaspoon | |
Pepper | 1 Teaspoon | |
All spice | 1/4 Teaspoon | |
Sweet paprika | 1 Tablespoon | |
Chili powder | 2 Tablespoon | |
Smoked paprika | 1 Tablespoon | |
Ginger | 1/2 Teaspoon | |
Fresh basil | 1/4 Cup (4 tbs) , torn |
For the Summer Chili
MAKING
1. Heat soup pot. Add beef and cook. Drain fat and return beef to pan.
2. Add olive oil, veggies, and seasonings. Cook about 5-7 minutes, or until veggies are tender.
3. Add tomato paste, stir in, cook 1 minute.
4. Add 1 T balsamic vinegar, stir, cook 1 min.
5. Add honey, dijon, water, beans, and coffee. Bring to a boil, then reduce to a simmer. Cook over med-low heat for about 55 minutes.
6. Add 1 T balsamic vinegar and cook 5 min more.
SERVING
7. Serve topped with fresh basil.
For Crispy Potatoes with Chili and Cheese
GETTING READY
1. Pre-heat oven to 350F. Toss potatoes with olive oil and seasonings. Spread out on a baking sheet.
MAKING
2. Bake at for 30-45 minutes (depending on type of potato), flipping once, partway through, if desired.
3. Divide potatoes into two piles. Top with chili and then cheese. Bake 5 minutes, or until cheese is melted.
SERVING
4. Serve topped with tomatoes and yogurt.
Serving size
Calories 3426Calories from Fat 1291
% Daily Value*
Total Fat 148 g227.7%
Saturated Fat 41 g205%
Trans Fat 0 g
Cholesterol
Sodium 5290 mg220.42%
Total Carbohydrates 436 g145.3%
Dietary Fiber 155 g620%
Sugars 49 g
Protein 173 g346%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet