I really let my frig empty out this week – partially because I was busy and partially because I am doing an experiment this month about my grocery bills. I am trying to see if less frequent, but bigger trips to the market will be less expensive than going to the market 4 or 5 times a week. Stay tuned, I will share the results soon …
I had ground pork, that was my only protein in the frig besides eggs, so I defrosted it and figured I’d ask the kids what they wanted and whip something up in the late afternoon for dinner. The kids were indecisive, so I just started dicing veggies in the food processor and sifting through my spices. Lucky for me, I had a FANTASTIC sous chef, my 10 year old Jeremy, to help me with spices and seasoning. Miraculously, it all came together really well, a little Mexican tasting, a little Italian tasting, thus the name, Mexitalian. You could make this with any kind of ground meat, as we all agreed, the dish was so flavorful, none of the kids even remembered that I was making ground pork.
Mexitalian Quick Chili
Prep Time: 1o minutes
Cook Time: 20 minutes
Servings: 8 (we got about 6 because all the boys had seconds)
- 2 lbs. ground pork, turkey or beef
- 4 small carrots, cleaned
- 2 celery stalks
- 1 large red pepper
- 3 large handfuls of kale
- 1 cup diced onion
- 1 tbsp. chili powder
- 1 tbsp. paprika
- 1 tsp. red pepper flakes (or more if you like spicy)
- 3 tbsp. Italian seasoning
- 1 can diced chilies
- 14 ounce can diced tomatoes
- 6 ounce can tomato paste
- 1/4 cup chopped cilantro
- 1/4 cup chopped basil
- 3 tbsp. garlic infused olive oil or 3 tbsp. olive oil and 2 tbsp. minced garlic
- salt and pepper to taste
- Clean and cut veggies into smaller pieces.
- Add veggies to the food processor one at a time ( I did carrots, then celery, then peppers, then kale). I left the onions chunky because my kids like them that way. I chopped everything else small enough so that it couldn’t be picked out and/or specifically identified. Yes, I passed the kale off as basil – see below
- Add 2 tbsp. of olive oil (and minced garlic if you are using it) to a medium sized pan.
- Add all the veggies, but not the fresh herbs, and sauté until they soften over medium heat.
- Meanwhile, warm the last tbsp. of oil in another large pot and start to brown the ground meat over medium heat.
- Once the meat is just slightly pink, add the veggies to the meat and combine well.
- Add the chilies, the diced tomatoes and the tomato paste and stir.
- Then add the spices, one at a time, stirring in between each addition.
- Lastly, add the fresh herbs.
- Take one final taste to adjust seasoning to your liking and simmer on low for about 10 minutes.
- Serve immediately, piping hot!