Jo-Jo's Classic Chili

Jo-Jo’s Classic Chili

*JoAnn made this and it came out so good I had to publish it!!

Ingredients

·       1 tablespoon olive oil

·       1 medium yellow onion -diced

·       1 pound 90% lean ground beef

·       2 1/2 tablespoons chili powder

·       2 tablespoons ground cumin

·       2 tablespoons granulated sugar

·       2 tablespoons tomato paste

·       1 tablespoon garlic powder

·       1 1/2 teaspoons salt

·       1/2 teaspoon ground black pepper

·       1/4 teaspoon ground cayenne pepper

·       1 1/2 cups beef broth

·       2 (15 oz.) cans petite diced tomatoes

·       1 (16 oz.) can red kidney beans, drained and rinsed

·       1 (8 oz.) can tomato sauce

Instructions

1.              Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.

2.     Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.

3.     Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.

4.     Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.

5.     Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.

6.     Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.

Stuffed Peppers

STUFFED PEPPERS

Ingredients:
Olive Oil

1 lb 80/20 ground beef

1 cup chopped onions

1 packet of taco seasoning mix

2-3 cups of cooked rice (any type you like – I like brown)

6 bell peppers, tops cut off and seeds removed

1 can of black beans, drained & rinsed

½ cup frozen corn

½ small can tomato paste

1 (15 -16 ounce) jar of salsa

8 oz. bag Shredded Cheddar Cheese

Toppings:

fresh cilantro

sour cream

sliced avocado

Directions:

Pre heat the oven to 400 degrees. Lightly coat the peppers with olive oil and roast in a baking dish about 20-25 minutes just until cooked thru. Remove the peppers from the oven and allow to cool until you can handle them.

Meanwhile, in a large fry pan, sauteé the onions, then add and brown the beef.

Add the cooked rice, black beans, salsa, taco seasoning, corn and ½ of the cheese. Mix well.

Carefully spoon  mixture into each of the bell peppers and place back into the baking dish. Cook the peppers for another 10 more minutes. Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven just until the cheese has melted.

Remove from the oven and top with fresh cilantro, avocado slices and/or sour cream just before serving.

Eggplant Parmesan

Eggplant Parmesan

Ingredients:

1 large, or two medium eggplants

16 ounces mozzarella

1 quart marinara sauce (recipe below)

3 eggs

1 cup all purpose flour

1 1/2 cups Italian Bread Crumbs

Cooking vegetable oil spray

Directions:

1. Pre-heat oven to 375 F. Set up three bowls for breading. In the first, all-purpose flour. In the second,      three eggs beaten. In the third, Italian Bread Crumbs

2. Pare the skin off the eggplant(s) and slice into slightly less than 1/4” thick slices, until you get 12-15 pieces. The skin has a bitter after taste, that’s why I remove it.

3. Coat each slice with flour, then egg wash, then bread crumbs. Place them on a pre-sprayed cookie sheet.

4. Bake in oven for 20-30 minutes, turning them over 1/2 way, until they brown.’

5. Coat each with sauce, then a quality mozzarella ( I like Gilbani).

6. Return to oven, continue on bake at 375, then switch to broil once cheese starts to melt.

7. Broil until cheese starts to bubble, until your preference of doneness. I like them a little browned.

8. Serve with spaghetti and garlic bread, or alone. Enjoy!

Marinara Sauce:

Ingredients:

2 tablespoons olive oil

1 medium – large onion, diced

4 -5 cloves garlic, diced

1 pint fresh sliced mushrooms

1 28 oz. can Tuttorosso Crushed Tomatoes

1 28 oz. can Tuttorosso Tomato Sauce

1 28 oz. can Tuttorosso Tomato Puree

1 small can of tomato paste

2 tablespoons Italian seasoning