Tag: Main Course

Chili con Carne

I got this chili recipe from my old academy roommate, Ian.  I like making a batch of this in the fall just as the weather is starting to turn cold.  It also makes for great football food.

Ian's Chili con Carne
 
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Serves: 6
Ingredients
  • 1 lb. Ground beef
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 can ready cut tomatoes
  • 2 cans (15 oz) tomato sauce
  • 2 tsp. Chili powder
  • 2 tsp. Ground cumin
  • 1 tsp. Salt
  • 1 can (15 oz) kidney beans
Instructions
  1. In a large skillet, brown beef with onion and garlic.
  2. Drain fat.
  3. Add remaining ingredients and simmer for 20 minutes, stirring occasionally, or until ready to eat.

 

 

Shrimp Etoufee

  • 1 stick of butter
  • 2 to 4 cloves of garlic, diced or chopped
  • 4 to 6 green onions, chopped
  • 2 bay leaves
  • 1 lemon, quartered
  • ½ cup white wine
  • 2 lbs uncooked shrimp, peeled & deveined (can be frozen)
  1. Melt 1 stick of butter in a skillet on low-medium heat.
  2. Dice 2 to 4 cloves of garlic.
  3. Chop 4 to 6 green onions.
  4. Add garlic and onions to the butter and cook 10 to 15 minutes or until soft.
  5. Add 2 bay leaves, squeeze a lemon, add salt, pepper and spices.
  6. Add ½ cup of white wine.
  7. Simmer for 10 minutes, then remove bay leaves.
  8. Add 2 lbs. of shrimp.
  9. Cook for 20 minutes covered.
  10. Add to cooked white rice Add creole seasoning or tabasco to add some spice.