Ground Beef - A - Rama!!

Greg and I did our bi-annual clean out of the chest freezer and I was pleased to see that there weren't any big surprises this time (I've been a little more dilligent than in years past!) But we did have a ton of ground beef since we received hamburger patties as well as ground beef in our summer CSA meat share. Inspired by the cooler fall weather I decided to pull out 3 lbs and get to work on creating some meals that I could freeze.

The first was a "Tandoori Chili" from my 'Company's Coming: Ground Beef' book (I don't know about you, but I really can't get inspired by ground meat in quite the same way as a tenderloin or chop, so I bought this book to give me some ideas - and it's quite good!) My girlfriend Michelle absolutely loves this, and since having some of mine, makes it all the time for her family! The second dish was a "Butternut & Beef Chili" from my own stash of recipes and the third a "Fiesta Strata". These were all made within 2 hours and contain ingredients that I had on hand ~ always a bonus in my books!

TANDOORI CHILI

Ingredients:

2 tsp cooking oil

1 lb lean ground beef

1 cup finely chopped onion

1 tbsp grated gingerroot, or 3/4 tsp dried ginger

1 garlic clove, minced

3 tbsp paprika

2 tsp crushed red chilis

1 1/2 tsp ground cumin

1/2 tsp ground cardamom

1/2 tsp ground coriander

1/2 tsp salt

1/2 tsp black pepper

1/4 tsp ground cloves

1/4 tsp ground cinnamon

19oz can chickpeas, drained and rinsed

14 oz can of diced tomatoes, with juice

1 cup water

7 1/2 oz can of tomato sauce

1 cup plain yogurt

• Heat cooking oil in a large Dutch oven over medium heat. Add next 4 ingredients (beef to garlic). Saute until ground beef is no longer pink.
• Add next 9 ingredients (paprika to cinnamon). Heat and stir for about 1 minute, or until fragrant.
• Add next 4 ingredients (chickpeas to tomato sauce). Bring to a boil and then reduce heat to medium low. Simmer uncovered for 20 minutes, stirring occasionally, until thickened.
• Add yogurt. Heat and stir for 10 minutes until heated through.
• Serve with either naan or pappadums!!

BUTTERNUT & BEEF CHILI

Ingredients:

1 lb lean ground beef

1 cup chopped onion

1 cup chopped bell pepper

3 cups chopped fresh tomatoes

3 cups peeled, seeded and chopped butternut squash

3 cups water

2 tbsp tomato paste

1 1/2 tsp each: dried oregano, ground cumin, chili powder

1/2 tsp salt

1 16oz can kidney beans, drained and rinsed

2 cloves minced garlic

1/2 cup small pitted olives

2 to 3 tsp seeded, minced jalapenos

6 tbsp thinly sliced green onions

2 tbsp chopped fresh cilantro

• Combine the first 3 ingredients (beef - peppers) in a lagre Dutch oven. Saute over medium-high heat until beef is browned and onions are transluscent.
• Stir in the next 10 ingredients (tomatoes - garlic). Bring to a boil and then reduce heat and simmer, uncovered for 20 minutes, or until squash is tender.
• Stir in olves and jalapenos and cook 5 minutes.
• Ladle into bowls and top with green onions and cilantro (I actually incorporated these into the chili before putting it into my containters for freezing).

FIESTA STRATA

Ingredients:

2 tsp cooking oil

1 lb lean ground beef

1/2 cup chopped onion

1/2 cup roasted red peppers, drained, blotted dry and cut into 1/4" strips

4 oz can of diced green chilis, or 3 tbsp freshly chopped and seeded jalapenos

1/2 tsp chili powder

6 - 9" flour tortillas

4 large eggs

2 cups milk

1/4 tsp ground cumin

1 1/2 cups grated monterey jack cheese

• Heat oil in a large frying pan over medium. Add ground beef and onion. Saute until beef is browned.
• Add the next 3 ingredients (peppers - chili powder). Heat and stir for 2 to 3 minutes, or until fragrant. Remove from heat.
• Place 1 flour tortilla in a greased 3 quart (3L) round casserole. Fold eges if necessary to fit into casserole dish. Spread 1/2 cup of the beef mixture over top. Repeat, layering remaining tortillas and beef mixture, ending with a tortilla.
• Whisk the next three ingredients together in a bowl (eggs - cumin) and pour over top the tortillas in the casserole.
• Top with the grated cheese. Cover and refrigerate overnight to allow the flavours to blend and the tortillas to absorb the liquid.
• Bake uncovered in a 350F oven for approximately 1 1/4 hours until puffed and golden.
• Cut into wedges and serve with salad and salsa!