Summertime Sensations!

I've been thinking about summer. We've not really had much heat in our weather (and I'm not complaining!). Yet, I'm trying to think ahead to those hot days and dishes that won't add to the heat. That puts me in mind of slow cookers, cool soups, fresh veggies and simple fruit desserts.

I was recently asked about a recipe for chili - and I have a good one. This works really well in a slow cooker. It also freezes well, and you can cool it down quickly with some cold sour cream, yogurt or even an avocado cream.

Flexi-Chili

Ingredients

1 lb of stew meat, or any cut of beef labelled for slow cooking, cut into bite sized pieces
2 tbsp EVOO (Extra Virgin Olive Oil)
1 softball sized onion, chopped
1-5 cloves of garlic, chopped (according to your tastes)
1 cup shredded carrots
1-2 stalks of celery chopped
2 peppers (bell, poblano, or other mild peppers) chopped

Heat the oil in a skillet on medium high, and add the meat. Quickly brown the meat and remove to your crock pot. Add the onion to the remaining oil, and cook until translucent (caramalizing, or browning of the onion, is fine). Add the carrots, celery and peppers to the oil and cook for a few minutes (until slightly softened) Move these veggies and residual oil to the crock pot.

1 16-ounce can of tomatoes (stewed, crushed, or diced with green chilies)
3 16-ounce cans of your favorite beans (cannelini, pinto, kidney, black, chick peas, etc.)
2 16-ounce cans of beef stock
2 tbsp good chili powder (I recommend Penzey's 3000)
1 tbsp good cumin or adobo powder (again, Penzey's is the best)
Add your desired level of heat with fresh jalapeno, habanero, or other hot peppers. Or use dried crushed red pepper flakes, hot sauce, or ground red pepper
Salt and pepper to taste

Add the above ingredients and simmer forever (or as long as you can wait!). Top with shredded cheese, a little fresh chopped onion, Fritos chips, crusty bread...you get the picture. Top with sour cream or unflavored yogurt.

Avocado Cream

1 avocado, seeded and mashed
1 tbsp lemon juice, drizzled over the mashed avocado (retains color)
1 cup sour cream
Celery salt to taste
Combine and let set in the fridge while your chili simmers.

Play with flavors and textures. Substitute various beans and other veggies to boost the nutrition value or to match your family's tastes. Serve it over broken cornbread muffins. Go ahead - play with your food!