Sunday, January 24, 2016

Chilly Outside? - Winter Warm Up Food

Are you going to eat all of that cheese?

Although it warmed up into the 30's -  Partner and I had no urge to head out Sunday afternoon to do anything.  Tired from house projects, it was just a good day to make up a big pot of something we can eat for a couple of days with plenty of leftovers to freeze.

Lunch was easy.

Pizza Bread with salad.  You can't really mess this up.  Spread some tomato sauce on half a loaf of french or Italian bread, top with different cheeses and a sprinkle of garlic powder and some dried basil and oregano and bake at 375 F. for 10 minutes.

But I still need something for dinner. OK - I sort of winged this one, not sure how it would turn out and it turned out better than expected so Partner in Grime said I should post.
Ginger Chili Stew.  It's not true chili as there are beans and there are more than your usual chili seasonings in here.  But it's a tangy, spicy blend that will warm your stomach with just enough heat to feel it in the back of your throat.  The secret ingredient?

Ginger Ale.  Partner in Grime gave it two thumbs up and said he was glad I made a huge crockpot full so we could freeze some. Being an Illinois native, the man has NEVER had Frito Chili Pie - so guess what is on the menu tomorrow night?
In a pan saute a large chopped onion, in a little olive oil until softened and remove.  Then cook up 2 pounds of ground meat (beef/pork/venison or any mix thereof)

In a crockpot add

1 -  28 ounce can crushed tomatoes with juice (I love Muir organic, they have a zippier taste)
2  - 8 ounce cans tomato sauce
1/2 Tablespoon (one and 1/2 teaspoons) apple cider vinegar
1/8 cup honey
1 tsp hot sauce
1/2 Tablespoon (1 and 1/2 teaspoons) Molasses
5 teaspoons minced garlic from the jar
1 can chopped green chilies
1 and 1/2 teaspoons Jane's Krazy Mixed Up Salt (a lower sodium salt/herb blend found in a lot of grocers that Big Bro and used all the time)
Several grinds of fresh black pepper
1/4 cup plus 2 teaspoons chili powder
2 teaspoons dried basil
2 teaspoons cumin
1/2 teaspoon crushed red pepper.
Stir and add onions and meat (drained of any fat in the pan)  Add 4-5 cups canned veggies, drained and rinsed. I used all beans as I was cycling through some by date from the prepping cupboard, but you could use beans, corn, hominy, or mixed veggies.

Stir in one 12 ounce can of ginger ale (NOT diet) and simmer on low for 5-6 hours. (Note:  my crockpot tends to run pretty hot - I'm sure you could cook this for 8 hours on low in most crockpots).

Serve with a dollop of sour cream and cheese if you like, some crackers, and a frosty beverage.

Makes enough to feed a large family with leftovers.


  1. Looks good for the cold weather! :-)

  2. Gotta use the Frito-type chips from HEB (Texas/Mexico grocery chain) if possible.

    Mrs. Roscoe would love to have regular access to Frontera for cooking inspiration. She came back from her last trip to The Range with a suitcase full of cookbooks and salsas after braving The El at midnight to eat at Frontera's bar.

  3. You forgot the pepperoni! (And chili doesn't have beans - just kidding, whatever trips your trigger!)
    And yes, definitely cold weather-stick-to-your-ribs food.
    (mmmm - ribs!)


  4. Ginger chili stew, looks like it tastes good! Can't go out like usual because of the winter, might as well enjoy the indoors through food, huh? :)

    Recreation Space


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