Black Bean Chili Soup with Beef

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Black Bean Chili Soup with Beef

This soup is light but filling it is truly a winner.

Course Main Course, Main Dish, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 6
Author Deborah Chapman

Ingredients

  • 1 lb ground beef
  • 2 tbsp olive oil extra virgin, divided
  • 1 onion medium-large chopped
  • 3 garlic cloves chopped
  • 3 celery stalks chopped
  • 3 carrot stalks peeled and sliced 1/4 inch
  • 1 15 oz can diced tomatoes basil & garlic Marzano tomato
  • 1 15 oz can black beans rinsed and drained
  • 4 cups water
  • 1 tbsp Better than bouillon beef flavor
  • 1 1/2 +1/4 tsp kosher salt divided
  • 2/4 tsp freshly ground black pepper divided
  • 2 tsp chili powder
  • 1/4 tsp dried oregano
  • 1/2 tsp cumin
  • 2 tbsp fresh parsley
  • 6-7 fresh thyme 6-7 stems tied into a bunch

Recipe Notes

Rinse your beans well until the water is clear let drain and set aside.

In a 5-quart soup pot or stock pot add one tablespoon of the olive oil over medium-high heat.

Once heated add the ground meat and add 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper break up the meat and constantly stir the meat so it will cook evenly and quickly, about 5 minutes or until lightly browned.   Once lightly browned using a strainer let the meat drain and set it aside.  

Using the same pot add 1 tablespoon of olive oil, onions, celery,  and cook for about 2 minutes then add the garlic cook for about 2 minutes stirring constantly and please do not let the garlic burn it will taste really nasty if it burns,  not kidding.  

Add the carrots and sauté for about 2 minutes then add the tomatoes, beans,  meat and the dry seasoning, fresh thyme, and finally the water.

On a low heat let this soup simmer for at least one hour and a half to two hours, I let mine simmer for 2 hours and it was so worth it. 

Once simmered do not forget to remove the fresh thyme from the pot and discard and add the fresh parsley as a garnish.

note: You can use beef stock instead of the better than bouillon beef flavor which takes the place of stock but it has such flavor.  I always have this in my pantry if I am out of broth or my stock it is good to have  and it comes in other flavors, chicken and vegetable.

The reason I did not use a lot of salt in this dish is because the better than bouillon beef flavor have enough salt already a little goes a long way.

Ps. use as many organic products as you can


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Hennessy Pina Colada

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Hennessy Pina Colada

This is so good!!!!!!

Course Drinks
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 9 people
Author Deborah Chapman

Ingredients

  • 9-10 cups ice
  • 8-9 oz hennessy cognac
  • 6 oz pineapple juice
  • 1/2 cup pineapples fresh or can
  • 1 1/2 cup cream de coco
  • 3 tsp coconut mana optional
  • 2-3 tsp simple syrup optional
  • maraschino cherries and juice garnish

Recipe Notes

In a blender add the ice cubes I used my Ninja Blender and the size of the pitcher is 72 oz or 9 cups.   If  you have a 64 oz pitcher adjust the amount according to the size of the pitcher you are using. 

Add the liquor then blend to incorporate.  Then add the ingredients except the simple syrup if using, cherries and the cherry juice.   

Blend until smooth and a thick consistency.  Taste to see if you need to add the simple syrup if so add and blend.  Serve in martini glass or glass of your choice and garnish with a cherry and a drizzle of cherry juice.  You can store the rest in a canister and freeze until ready to use it freezes well.

*you can substitute the pineapples for more pineapple juice if not available or you can use all pineapples about 8 oz or a cup

*once you blend your ingredients and the ice crushes down you will need to add 3 to 4 more cups of ice to the blender depending on the size of the blender you are using.

 

 

 

 

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Pesto Sauce

 

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Pesto Sauce

This sauce is versatile

Course condiment
Cuisine Italian
Prep Time 15 minutes
Total Time 15 minutes
Servings 12 servings
Author Deborah Chapman

Ingredients

  • 1 cup organic fresh parsley chopped
  • 1/2 cup organic fresh basil chopped
  • 2 tbsp organic garlic cloves 4-5 cloves chopped
  • 3/4 cup organic pine nuts chopped
  • 1/4 cup organic raw walnuts chopped
  • 1/2 cup parmesan cheese freshly shredded
  • 1/4 cup asiago cheese freshly shredded
  • 1/2 cup olive oil extra virgin
  • 1 tsp lemon zest
  • 1 tbsp juice of a fresh lemon
  • 1 tsp kosher salt
  • 1/4 tsp black pepper

Recipe Notes

Add all the above-mentioned ingredients into the food processor or blender except the olive oil,  salt, and pepper on the pulse setting pulse a few times until mixed well.  Continue to pulse and slowly drizzle the olive oil into the processor or blender once you have a nice spreadable consistency stop the processor add the salt and pepper to taste. 

Store in a mason jar and freeze, the pesto sauce freezes well and can last well over 6 months,  I normally place plastic wrap over the top of the pesto sauce before I seal it to freeze.  When I am ready to use I Just take the jar out of the freezer and set it on the counter until it soften some and I am able to spoon out what I need to use.  You can also fill an ice tray with the pesto sauce and freeze until ready to use. 

*I add this sauce to pasta, rice, and roasted potatoes just to name a few.

 
 
 

 

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Smoked Paprika Roasted Chicken with Spinach

 

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Smoked Paprika Roasted Chicken with Spinach

This chicken is easy and simple to make.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 people
Author Deborah Chapman

Ingredients

  • 4 chicken thighs (organic) bone in
  • 2 tbsp olive oil extra virgin
  • 1 tsp smoke paprika
  • 1 tsp granulate garlic
  • 1 tsp tumeric (organic)
  • 1 tsp kosher salt
  • 1/2 tsp fresh black pepper
  • 10 oz fresh baby spinach (organic) or more if you can fit it into the pan

Recipe Notes

  • Pre-heat oven to 350 degrees.
  • In a small dish add the six dry ingredients in a small bowl and mix all ingredient to create a rub make sure to pat dry your chicken and season both sides of the chicken, In the meantime in a large skillet on med/high heat add the olive oil and once hot place the chicken thighs in the pan skin side down and pan sear the meat for about two minutes,  you are not cooking the chicken thighs but lightly browning the skin side only.  Once lightly browned turn the skin side up and place in the hot oven for 15 minutes.
  • After 15 minutes add the spinach around the meat and in between the chicken and place back in the oven for 15 minutes.  Once cooked this is optional I placed my dish in the broiler for 2 minutes just to give it that nice deep golden charred.  Serve and enjoy.

*Wash chicken and pat dry, when I use chicken thighs  I always remove any extra fat from the thigh and discard, I always soak my chicken in vinegar and salt with lemon for at least 30 minutes.

Use as many organic ingredients as possible