I hope you all have had a wonderful day!
Our celebrations started yesterday, with a trip to the Temple, then a lunch at In-N-Out, dinner with my parents at Chevy's, then I made gluten free doughnut muffins with festive sugar topping (they tasted more like muffins, but good muffins) and we had a movie night (we watched 17 Again - really cute).
Today we went to church and took very long naps afterwards. Then I made red velvet whoopie pies (not as good gluten free and with out the vanilla....that's what I get for making dinner and desert at the same time) and a really tasty latin flavored chili (recipe to follow).
Now the hubby is cleaning the kitchen {yay!} and the baby will be done soon and we can have yet another movie night. Or just watch the Olympics. Which ever. :)
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recipe & image from Cooking Light
Ingredients
- 2 links Spanish chorizo sausage (about 6 1/2 ounces), thinly sliced
- 1 1/2 pounds beef stew meat
- 1 1/2 cups chopped onion
- 4 garlic cloves, minced
- 1 (7-ounce) can chipotle chiles in adobo sauce
- 3 tablespoons tomato paste
- 2 teaspoons sugar
- 1 teaspoon salt
- 2 teaspoons unsweetened cocoa
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 cup dry red wine
- 1/4 cup fresh lime juice
- 2 (14-ounce) cans less-sodium beef broth
- 1 (28-ounce) can whole tomatoes, undrained and chopped
- 2 tablespoons masa harina
- 2 (15-ounce) cans pinto beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
Preparation
Heat a Dutch oven over medium-high heat. Add chorizo to pan; sauté 3 minutes or until browned. Remove chorizo from pan. Add half of beef to pan; sauté 5 minutes or until browned. Remove beef from pan. Repeat procedure with remaining beef. Add onion and garlic to pan; sauté 3 minutes.
Remove 4 chipotle chiles from can, and chop. Reserve remaining chiles and sauce for another use. Add chorizo, beef, chopped chiles, tomato paste, and next 6 ingredients (through ground cumin) to pan, and cook for 1 minute, stirring constantly. Stir in red wine, lime juice, beef broth, and tomatoes; bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.
Gradually stir in masa harina. Add pinto beans and black beans; bring to a boil. Cover, reduce heat, and simmer 30 minutes.
****I halved the recipe and it still made a TON, you may want to quarter it, unless you are feeding more than two people with smaller appetites :)
