Beef and Veggies

I decided I wanted to try a new dish. I have no idea how to properly categorize it though. It ended up being complex with a variety of textures and flavors. I’m pretty happy with how it turned out. Really spicy too!

Done

Ingredients:

ground beef 93% lean (1.2 lbs. I want to try more next time)
2 habaneros
2 jalapenos
1 can kidney beans
1 can cannellini beans
1 can water chestnuts
1 can bamboo shoots
1 can crushed tomatoes
1 can diced tomatoes
1/2 red onion
cayenne pepper
onion powder
garlic powder
salt
pepper

Preparation:

Open the beans, the water chestnuts, the bamboo shoots, and the diced tomatoes. Drain them. Put all the beans in one bowl, the water chestnuts and bamboo shoots in another and the diced tomatoes in a third. You’ll be adding them at different times.
Dice the habaneros and jalapenos. Do not seed them!
Chop the onion into 1″x2″ pieces. Ish. You want them bigger than diced, but not so big they don’t fit the fork.
Brown the beef on high, cutting it into small pieces as you go as though you’re making chili.
Drain the beef.
Put the beef back in the pan and add the beans. Turn down to a medium heat.
Mix well and cook for 2-3 minutes.
Add the habaneros and jalapenos.
Mix well and cook for another 2-3 minutes.
Add the spices. I added a lot of garlic powder, probably 3 tablespoons. I added less onion powder because we have an onion, maybe one tablespoon. A teaspoon of cayenne pepper, a teaspoon of salt, a teaspoon of pepper.
I’m guessing at all those sizes. I put enough garlic powder on to cover the pan, around 1/2 to 1/3 the onion powder. A scattering of cayenne, maybe 5 shakes spread across the pan and salt & pepper to taste.
Mix well.
Add the water chestnuts and bamboo shoots.
Mix well and cook for 4-5 minutes.
Add the crushed tomato and diced tomato.
Mix until everything is coated. Cook for 2-3 minutes.
Add the onion.
Cook for 5 minutes, let simmer while you get out the plates or bowls.
Serve!

Adding in this order keeps it from getting too tomatoey, keeps the bamboo, water chestnuts, and onion crisp and lets the peppers really permeate everything.

Here are the cans I used so you can get an idea of size.
I think I want to use a larger pan next time, which means a pot.

Beans

Tomato

Veggies

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