One of our dedicated Silver Cloud Dieters wrote to say that she was particularly cashed and time-strapped and did we have any suggestions for what to feed herself and her daughter.
Chili comes to mind immediately. It is nutrient dense, it is satisfying, and after one big cooking time, you can subdivide it into 2 cup segments, put it up in zip locks and freeze. I started making this recipe when my kids were little. We had access to game meat at that time, and I would make it with half beef and half venison. You can also mix beef and pork, or veal Any of these mixes make great chili. The original recipe was made with road kill, but there you go. Not so likely today.
Serve the chili with grated cheese and some sour cream on top and you’ve got yourself one satisfying meal. And another, and another, and another.
Fuzzy’s Fantastic South Texas Road Meat Chili
Adapted from The Only Texas Cookbook by Linda West Eckhardt
Makes 20 servings
3 green bell peppers, chopped
3 yellow onions, chopped
2 fresh jalapenos, seeded and minced
4 cloves garlic, minced
1 stalk celery, chopped
¼ cup lard or bacon fat
4 pounds beef, coarsely ground
5 pounds pork, veal, venison, possum, coon, or other road kill
3 ounces Gebhardt’s chile powder (or another full flavored brand)
1-1/2 teaspoon cumin seeds
6 dashes Tabasco
1 7-ounce can green chlies, diced (or fresh green chiles, seeded and minced)
2 14-ounce cans chopped stewed tomatoes and juice
1 15-ounce can tomato sauce
1 can of beer OR cup of cold coffee
Salt and pepper
Chop vegetables into a large pot with fat and sizzle until soft, then toss in the meats and brown. Stir in the remaining ingredients, cover with about 1-inch water and season to taste with salt and pepper. Let it bubble slow for 3-4 hours. Cool and subdivide into zip lock bags to freeze what you don’t eat today.