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Here is a delicious stew/chili that is full of fresh veggies! You are going to love this one!
In a large, heavy pot over medium-high heat, heat butter. Once melted, add the ground meat of choice. Brown on medium high for about 8 minutes, stirring occasionally. Stir in onion, garlic, zucchini, bell pepper and jalapeños and season with salt and pepper. Stir in corn kernels, chili powder and paprika. Cook until the veggies are softened, about 7 minutes. Stir in beer and cook until reduced slightly, about 3 minutes. Stir in the tomatoes, thyme and lime zest and cook for another 10 minutes. Turn off heat and stir in lime juice. Ladle it into serving bowls. Top with Gouda and the scallions.
This recipe was adapted and inspired by a Rachael Ray recipe.
My great grandmother’s original recipe for the chili she made in her Muskogee, Oklahoma chili parlor, in the early days of statehood when chili parlors were so popular. I have won 2 chili cook-offs with this simple, historic and authentic recipe for Oklahoma chili.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!