Only On Sundays: Chili Con Carne and Cheese & Garlic Potatoes

In Food and Recipes on February 5, 2012 at 18:53

Sunday’s here again! And because last Sunday we haven’t cooked something because they went out of town, this Sunday, we prepared two dishes! Chili con carne and cheese & garlic potatoes!

Chili Con Carne

Step 1: Chop, dice, crush, and grate!

Chop a whole onion. (Just a tip to a tear-free onion chopping experience, soak the onion first in salt water or you can leave the onion in the fridge for 10 to 15 minutes before chopping) Dice three to four whole bell peppers and crush tomatoes! We used about 12 small tomatoes. Grate the cloves of a whole garlic. You need a lot to be used also for the cheese and garlic potatoes. You could grate, pound, or process your garlic in a blender– whatever you prefer.

(Dice up whatever other vegetables available in your fridge. The things with chili is that it’s a good dish when you want to clear out your refrigerator. If you have vegetables too soggy for a salad, throw it all in the chili!)

Step 2: Stir it all in!

Under high heat, in a deep pan, saute minced garlic and onions. Add in a kilo of ground beef in the pan and let it cook.  Once you see it browning already, add in the bell peppers and your other vegetables. Stir in the crushed tomatoes and turn the heat down low. You could add in a cup and a half of water and a small pack of tomato paste, too, if you don’t have enough tomatoes. Add in some beans! We used the canned beans. Add in a cup of your choice of chile powder (we used McCormick) and 1/4 cup cumin powder.

Step 3: Simmer and taste.

Stir your spices in, give it about five minutes to simmer, and then taste.


Cheese & Garlic Potatoes 

Step 1: Wash and soften those baby potatoes

You can use a whole potato and just dice the thing, but personally, I’d buy the baby potatoes to save you from the hassle, plus they look so cute! Prepare a small pot or any size pot that will be fitting to boil your potatoes in. Put in the potatoes and wait until the water boils and or until the potatoes are all softened. Potatoes take time to soften so I suggest you do this first before doing the cheese and garlic sauce.

Step 2: Bring the garlic into the cheese!

For the sauce, you will need the following: grated cheddar cheese, 1/2 bar of butter, a cup of milk, crushed or grated garlic cloves, last but not the least, salt and pepper to taste. Melt the butter in a sauce pan under medium heat. Add in the milk and grated cheese. Stir it all in until melted and until you reach quite a thick sauce consistency. If you’re having problems making it thick, you may add corn starch. Add in the garlic, you may add as much as you like depending on your preferred taste. Sprinkle in some salt and pepper to complete your sauce. Set aside when done.

Step 3: Mix or dip, it’s all up to you!

You can serve your cheese and garlic potatoes in two separate containers for you to make the sauce as a dip. Or you can just mix them all together in a big bowl! However you prefer it, either way, it will taste awesome. Enjoy!

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