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To Many Cooks
From the kitchen and cookbook of Sarah Wanless.
Fancy Red Chili
Perfect for a cold evening after football practice. This is not a super hot chili it's more like a beefy-stew chile.
3 pounds beef stew meat
1 large onion chopped
1 each green and red peppers, chopped
one fourth cup minced garlic
2 teaspoons cilantro, 2 teaspoons oregano
1 teaspoon salt, 1 teaspoon pepper
4 tablespoons olive oil, 2 tablespoons flour
1 12 ounce bottle dark beer, like a smoked porter
1 14.5 oz can each diced and stewed tomatoes
1 11 ounce can spicy v8
2 cups beef broth, 2 cups water
One fourth cup or more, red chili powder to taste
In a large Dutch oven, brown the meat, onions and peppers together. Cook in batches so meat browns instead of steaming. Use 1 tablespoon olive oil per batch to cook. Add the garlic and dried spices, except the chili powder, for the last 2 minutes of each batch.
Return all of the meat mixture back into the pot. Coat with flour and stir well. Cook for 1 minute then add the beer. Stir well and bring to a simmer.
Add all the other liquids and the tomatoes. Add the chili powder and stir well. Bring to a low boil and then simmer on low heat for one and a half to two hours, stirring occasionally, until meat is tender and the sauce is thick.
Add dark red kidney beans and or 1 to 2 cups corn at this time, if desired. Cook for an additional 20 minutes to heat through.
Serve hot over rice or soft polenta, or with warm tortillas. Top with raw, diced onions and shredded cheddar cheese.
Hot Apple Cider
This is a non- alcoholic spiced apple cider. It's very easy, just don't boil it, or you'll lose a lot of flavor.
1 half gallon fresh, natural, apple cider
Approximately one eighth of a pound, sold in bulk, mulling spices from vitamin cottage or natural grocers
1 4by3 inch tea steeping bag
1 per serving cup long cinnamon sticks
All of the above ingredients are available at vitamin cottage.
In a heavy pot, crock pot or rice cooker, begin heating 1 half gallon apple cider. Put mulling spices into tea bag, and add to cider. Simmer for a couple of hours for the most flavor. Stir every now and then.
After 2 Hours, turn crock pot or rice cooker to the keep warm setting. Turn stove too low or off.
Put 1 cinnamon stick in each serving cup and little hot cider into cup. Serve hot.
For more delicious recipes from Sarah's cookbook visit sarahscookbook.com
Call Karen today for a free market analysis of your home at 303 961 5246 or visit her website at exitkaren.com or Karen@exitrealtycherrycreek.com
Karen is an award winning full time Realtor who has been making her clients dreams a reality since 2000. She has worked with and learned from some of the industry’s top agents and couches to enhance....