By Victoria Hart Glavin of Tiny New York Kitchen
Many Friday afternoons I make dishes to have on hand for the weekend in case I’m too busy to cook and don’t feel like going out to dinner. For this weekend I’ve made an easy Weekend Chili. When it sits overnight in the fridge it has time for the flavors to meld. It’s perfect to pull out for either lunch or dinner. Serve with a green salad and corn bread.
- 1 Tablespoon Adobo
- 1/2 Pound Ground Beef or Ground Turkey
- 1 Small Onion (Chopped)
- 3 Garlic Cloves (Minced)
- 3 Tablespoons Tomato Paste
- 1/2 Cup Green Peppers (Chopped)
- 1 Tablespoon Chili Powder
- 1 Teaspoon Ground Cumin
- 1 Teaspoon Freshly Ground Pepper
- 1 Teaspoon Kosher Salt
- 1 Tablespoon Fresh Cilantro (Chopped) – Optional
- 15.5 Ounces Small Red Beans
- 16 Ounces Whole Peeled Tomatoes
In a large-size pot add adobo, beef or turkey, onions, green peppers, garlic, pepper, and kosher salt. Cook over a medium-high heat for 15 minutes until meat is browned. Stir in remaining ingredients. Reduce heat and simmer, uncovered, for 30 minutes.
Remove from heat and serve warm or store in refrigerator overnight. Serves 4
Prep Time: 20 Minutes
Cook Time: 45 Minutes
Total Time: 65 Minutes
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.