I made these turkey sausage patties last weekend for Sunday brunch. Then later in the week, I actually made them again… put them on a soft bun, and called them sliders = dinner! So easy and fast. You never know what might become one of your families […]
I cook alot out of Bobby Flay’s Mesa Grill Cookbook. For this particular recipe I was missing some of the ingredients, so I improvised, as I like to do! Bobby Flay’s recipes tend to have many steps with the different sauces and rubs but, you […]
4 SERVINGS
PREP: 30 MINUTES
TOTAL: 30 MINUTES
2 oranges
2 tablespoons olive oil
2 cups chopped onions
4 garlic cloves, pressed
4 teaspoons chili powder
4 teaspoons ground cumin
2 teaspoons ground cinnamon
3 15.5-ounce cans seasoned black beans, drained
2 14.5-ounce cans diced tomatoes in juice
Hot pepper sauce
Sour cream or plain yogurt
Chopped fresh cilantro
Grate enough orange peel to measure 1 1/2 teaspoons. Juice the oranges. Heat the oil in heavy large saucepan over medium-high heat. Add onions; sauté 5 minutes. Mix in garlic and spices. Add beans, tomatoes, and half of orange juice. Simmer over medium heat until heated through and flavors blend, stirring often, about 15 minutes. Mix in orange peel and remaining orange juice. Season the chili to taste with hot sauce, salt, and pepper. Ladle chili into bowls. Top with sour cream and cilantro. Pass extra hot sauce alongside.
Peter’s Wine Pick: Prosecco
