Chili with a Filipino twist

I’ve never had chili until I came here in the US. The only chili I knew was chili dog. I didn’t know you can actually eat chili by itself. If I  were in the Philippines, for sure I would’ve eaten it with rice just because WE EAT EVERYTHING WITH RICE! The first chili that I  tasted here in the US was from Wendy’s. I know, not the best place to have your first chili but it wasn’t that bad neither.

So anyway, in search of meals that I want to serve my family, I decided to try to cook chili. I looked at several recipes and mix and match some that i think my family will like  🙂 I don’t normally follow instructions and ingredients to the point that I thought I was making a stew. 😛 I added potatoes, celery, carrots and green peas so yes, it sounds like its a stew plus the fact that I used beef stew meat. (Oh boy! save me from myself!)

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What’s the Filipino twist in this, you ask 😛 I used the Filipino tomato sauce guisado which is sweeter than your normal tomato sauce here. That’s it! 😀 My husband doesn’t care for “our” tomato sauce but using it in this chili made him like it.

This recipe, my version, might be overwhelming as I used a lot of ingredients but some are optional so you’ll be fine. This recipe makes at least 8 to 10 servings so there’s a lot leftover for us. I let them cool and put them in ziplock bag or containers then to the freezer. When I “dont have time” (ummm, lazy?)  to cook, I just put it in a pot, add a little chicken stock and warm it in medium heat to low. 😊 Let me know if you tried it, liked it or not (just be nice 🙂 ) Also, if you have a chili recipe you think I should try, dont hesitate to share. I love recipes that have been tested and tasted by family and friends. 🙂

God bless you all! 🙂

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Forgive me about this picture. It doesnt give justice to the yummyness of the chili. Ill try to be better at taking pictures next time 😀

Chili with a Filipino Twist

Ingredients

1/2 of onion

4 cloves of garlic

3 lbs beef stew meat

2 tbsp coconut oil (vegetable oil or canola oil, whatever is available)

2 tbsp cornstarch

1 tbsp salt

1 tsp pepper

1/2 tsp dried oregano

1/2 tsp dried thyme

1 1/2 tsp cumin

1/4 tsp six pepper blend (optional)

1 tsp chili powder (or more)

1/4 chili flakes (or more)

2 bay leaves

3 cans kidney beans, drained and rinsed

1 can diced tomatoes (do not drain)

2 tbsp tomato paste

1 kg UFC tomato sauce guisado

2 cups water or chicken stock

1 tbsp brown sugar (or add more if you want it to be sweeter)

Vegetables are optional:

2 potatoes, cubed

2 medium sized carrots, diced

1 stick of celery, chopped

1 cup sweet peas

Directions

  1. Salt and pepper beef stew meat and cover it on cornstarch. In a medium high heat, brown the meat in oil in a large skillet. Turn the heat to medium , add onion and let it cook for a minute then add garlic and celery and cook for 30 seconds. Add the remaining dry ingredients (herbs and spices) except for bay leaves and brown sugar. Cook for a minute longer.
  2. 2. Stir in the beans, , tomato paste, diced tomatoes, tomato sauce, a cup of chicken stock (or water) bay leaves and brown sugar. Let it simmer for 30 minutes then add the potatoes and carrots. Cover the pot and cook for an hour and 1/2 or until the meat is tender. Stir occasionally making sure its doesn’t go dry or burn the bottom. Add the remaining chicken stock (or water) . Add the green peas 15 minutes before taking it out of the stove. Salt and pepper to taste.
  3. Garnish with sour cream, cheese and cilantro.

FOR SLOW COOKER:

Follow the first instruction, transfer it to a 6-qt slow cooker. Stir in all the remaining ingredients, cover and cook on low for 6-8 hours.

 

 

 

 

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Banana Peanut Butter Oatmeal Cookies

It was so much fun when my first born M started to eat. He is almost 2 so there are a lot of food that he can eat now and… he LOVES TO EAT! That is such an extra blessing! Whatever I put in front of him, he will gobble ’em up and then he would say and sign “bon” which means more.

I have been giving him fruits (fresh/dried) or goldfish crackers for snacks but this momma loves to cook and wants to make something special for her little one withour giving him all the sugary stuff that you see in the sweet fun aisle at the grocery store.

COOKIE. He started saying cookie when he saw me eating a chocolate chip cookie while we were buying our groceries at Sams. They usually have free cookies in the counter of the bakery area so I would always get 2, for me and my husband. We told M that it’s a cookie but he can’t have it..yet. Eventually, we gave him small little crumbs of it just to taste it. Of course he loved it! So I decided to make him a healthy cookie! I researched, googled recipes and found some that I can use and can substitute a healthier alternative.

Instead of using flour, I used quick oats and unsweetened shredded coconut. This recipe doesn’t have sugar too although I  added a tablespoon of raw honey for sweetness, I’m guessing that’s a better substitute.

This banana peanut butter oatmeal cookie came out really good. It’s crispy in the outside edge and soft in the middle. I even liked it! M can’t stop saying “mommy, cookie!”1455387909236313729590

I really hope you give this super easy recipe a try. You can also try to make this with your little one so it will be more fun!

By the way, you can also add nuts, dried fruits (I suggest you chop them), Chia seeds, chocolate chips, it’s up to you really what you want to add .

God bless!

Banana Peanut Butter Cookies

(12-15 yummy cookies)

 

Ingredients:

1 ripe banana

1/4 cup & a tbsp creamy peanut butter

1 tbsp raw honey

1/2 tsp vanilla

1 cup quick oats (I did half oats and half unsweetened coconut flakes)

1 tbsp Chia seeds (optional)

Preheat oven to 350 degree F. In a bowl, mashed banana, then add peanut butter, honey, and vanilla. Stir until well blended. Fold in oats and coconut flakes until well combined. Use a small ice cream scoop or a spoon, whichever you have and roll in to balls. Place it on a greased cookie sheet and slightly flatten with the palm of your hand. Bake for 15 to 18 minutes until it’s a little golden brown in the outside. Let it rest for 5 minutes and enjoy it with your precious little ones!