We keep inching our way south, thinking that sooner or later we'll be able to put to good use all of those shorts and bathing suits that we brought. But we can't quite seem to outrun this cold front that's been right on our tail. We don't have any heat, so the fastest way to warm up the little cabin of our boat is to put something tasty on the stove. My first choice is always hot chocolate, but sometimes we actually need some, you know, sustenance.
Beef and Been Chili Verde
adapted from here
1 lb. ground beef
1 red bell pepper, chopped
1 onion, chopped
2-6 cloves garlic, chopped (the original recipe calls for 6, I lost patience after 2. It was still good.)
1 tablespoon chili powder
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper, or to taste
1 16-ounce jar salsa verde
1/4 cup water
1 15-ounce can pinto beans, rinsed
Cook beef, bell pepper and onion in a large saucepan over medium heat about 8-10 minutes, or until the meat is browned. Add garlic, chili powder, cumin and cayenne and stir, cooking for about 15 seconds. Stir in salsa and water and bring to a simmer. Reduce heat, cover and cook about 10-15 minutes, stirring occasionally. Stir in beans and cook until heated through, about 1 minute.
So far, this is Riley's favorite of my galley cooking experiments. What's your favorite cold weather dish or drink?