It’s funny looking back to when I started this blog. And I’ve looked back A LOT this week as I’ve been busy updating old posts to fit the blog’s new design. Not only I am pretty happy with how far my photography has come (sorry old iPhone 4) but also my willingness to be brave in the kitchen. I would never have dared to go on my own; crafting my own recipes to share. But six years is a long time and just long enough to make a woman dangerous. Wifey with knifey… beware!
Not everything always goes as planned but like Julia said “The only real stumbling block is fear of failure. In cooking, you’ve got to have a what-the-hell attitude.” Like most things in life, if I gave into my fear the good stuff would never have had a chance to happen. For example, I met my husband online well before the days of Tinder (which btw seems scarier… or more exciting… or both). Thankfully, we each put aside our fear of catfishing and serial killers and decided to meet in person. Nearly ten years later, we’re only slightly scary but it’s acceptable. This is true for my cooking as well. Thank goodness I can follow a recipe.
Julia also said, “You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.” – which thank heavens because when unprepared all I usually have in the pantry are cans of beans, broth, and chopped tomatoes. But add in ground beef with the right balance of spices, and voilà! We have ourselves a meal.
I understand anything canned doesn’t exactly qualify as fresh (although… you could say fresh? fresh from a can! badumbum). I’d say if you’ve got two fresh tomatoes, then chop them. If you’ve got dried beans, then soak them overnight. If you’ve got two pounds of oxtail and beef knucklebones, then make yourself a broth. If you’ve got a cow named Bessy grazing in your backyard, then still go to the store and buy some ground beef because you have to be evil to eat something you’ve named.
If you are like me, short on time and preparation, then you’ll love this recipe for 15-minute fiesta lime chili. Perfect for cold weather or warm Summer nights, it’s the fresh squeeze of lime juice right before serving that makes it amazing. Like most chilis, soups, and stews – this dish has even more flavor when served the following day. When you’re feeling especially brave, add in some extra cayenne pepper. Cayenne pepper is just the right heat for a hot dish like this. And just in case no one else told you this today: so are you.
- 1 pound fresh ground beef
- 1 Tbsp chili powder
- 1 tsp ground cumin
- ⅛ tsp cayenne pepper
- ¼ tsp garlic powder
- ½ tsp onion powder
- 1 tsp salt
- ¼ tsp (approximately) freshly ground pepper
- 1 ( 14.5 oz ) can pinto beans, drained and rinsed
- 1 ( 15 oz ) can chopped tomatoes, undrained
- 1 Tbs Better Than Bouillon Beef Base
- 2 1/4 cups water
- 2 limes, cut into wedges
- Tortilla Strips (optional)
- Combine beef and all the seasonings in a large Dutch oven. Cook 6 minutes over medium-high heat or until beef is browned, stirring to crumble.
- Stir in beans, tomatoes, bullion, and water; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 5 minutes, stirring occasionally.
- Ladle servings into bowls. Stir in the juice from 1-2 lime wedges. Sprinkle with tortilla strips if desired.
Chili seasoning blend courtesy of Budget Bytes.