Asian Salsa Beef

1 (2 lb) boneless roast (chuck, rump, or shoulder roast will do)

1 Tbsp olive oil

1 cup salsa

2 Tbsp brown sugar

1 Tbsp soy sauce

1 clove minced garlic

1 cup chopped cilantro

1 Tbsp lime juice

Trim fat from roast and cut into 1-inch cubes. Heat oil in large covered pot and brown meat. Pour off drippings. Add salsa, brown sugar, soy sauce, and garlic. Bring to a boil, then reduce heat to low. Cover and simmer 1 hour or longer. Remove lid and continue cooking an additional 30 minutes. Removed beef from heat and add cliantro and lime juice. Serve over cooked rice. Serves 4.

recipe adapted from Salsa Beef in Remedies for the "I Don't Cook" Syndrome

Kel's Homemade Chili

Kel sent this out to us back in 2007 so I thought I'd place it on the blog. It hits the spot on a cold evening.

1-2 Tbsp olive oil
1 large onion or 2 small onions, chopped
1-2 cloves minced garlic or garlic salt
1 green bell pepper, chopped
1 can pinto beans
1 can kidney beans
1 can black beans
2 cans diced tomatoes
1 can corn, drained or 1 1/2 cups frozen corn
2 Tbsp chili powder
1 Tbsp cumin
2-4 Tbsp balsamic vinegar
salt and pepper to taste
(add browned ground beef if desired)

1. saute garlic, onion and bell pepper in oil on medium heat for a five minutes. add chili powder and cumin, coat veggies and continue to saute another minute or two.
2. add beans (including liquid), tomatoes (including juice), corn - and optional beef - and stir.
3. simmer for at least 20 - 30 minutes, stirring occasionally.

it's always better the second day. and goes very well with cornbread.