Kate Flint

Southwestern Beef Chili With Corn

Parmesan Garlic Breadsticks

Vanilla Ice Cream with Chocolate Syrup

Southwestern Beef Chili With Corn

1 tablespoon olive oil

2 carrots, chopped

1 onion, chopped

1 bell pepper, chopped

½ pound ground beef

2 tablespoons tomato paste

2 15-ounce cans black beans, rinsed

1 tablespoon chili powder

3 cups water

1/2 tsp. salt 

1/4 tsp. black pepper

½ cup corn kernels (from 1 ear, or frozen and thawed)

½ cup grated Cheddar (2 ounces)

2 scallions, sliced

Heat the oil in a large saucepan over medium-high heat. Add the carrots, onion, and pepper and cook, stirring, for 3 minutes.  

Add the beef and cook, breaking it up with a spoon, until no longer pink, 3 to 5 minutes.

Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute.

Stir in the beans, chili powder, water, salt, and pepper.

Simmer over medium heat until the vegetables are tender, 8 to 10 minutes. Stir in the corn.

Divide the chili among bowls and top with the Cheddar and scallions.

Garnish with cheese/sour cream/avocado/cilantro/chives/lime wedges

Parmesan Garlic Breadsticks

1 1/2 cups warm water

2 tablespoons sugar

1 tablespoon yeast

1 tablespoon olive oil

1 teaspoon salt

3 1/2 to 4 cups flour

1/2 cup butter, melted

2-3 cloves garlic, minced

1/2 cup Parmesan cheese

Coarse salt, for sprinkling

In a bowl , combine warm water, yeast and sugar. Let stand for 5 minutes. Stir in olive oil and salt.

Gradually add the flour until a soft dough forms. Let dough raise for 10 minutes.

Meanwhile, stir together melted butter and minced garlic.

On a lightly floured surface, roll dough into a large square, about 16×16 inches. Brush dough with half of the garlic butter. Sprinkle with Parmesan cheese.

Fold dough in half, then cut into 1 inch wide strips. Twist strips and place on 2 lightly greased baking sheets. Allow breadsticks to raise for 15-20 minutes while you preheat the oven to 400 degrees.

Bake for about 18-20 minutes, or until golden brown. Brush breadsticks with remaining garlic butter and sprinkle with coarse salt.