Our refrigerator freezer is back in action. The thing was only 2 years old and needed major repairs! I don’t understand how things work anymore. We’ve had appliances that were 15 years old that never needed repair. If only they made a Toyota refrigerator……
With no refrigerator to look into we looked in the pantry a lot, throwing away dated cans, jars, sauces, and weevily flours. Still, the pantry, along with downstairs freezer could feed the masses. I’ve resolved to cook solely from the freezer and pantry, buying only fresh produce until reason has been restored. It won’t be easy, as interesting nor as entertaining as impulsive shopping, but when I’m done I can start all over again 🙂
Olive oil, lots of garlic, onion, bell pepper and ground steak, diced tomatoes, Rotel tomatoes, tomato paste, oregano, bay leaf, cumin and Mexican chili powder. Not authentic Mexican nor quite Tex-Mex but the tomato richness, spices and aroma were there.
Before adding the canned pinto beans, I added a can of refried beans to thicken the sauce and to add a nostalgic texture of creamy beans.
Texican Pantry Chili
3 tbsp olive oil
1 large onion, diced
2-6 garlic clove, chopped
1 large bell pepper (I used yellow)
1 1/2 lbs ground steak
2 cans diced tomatoes
2 cans Rotel diced tomatoes and chillies
1 small can tomato paste
2 cups water
1 tbsp oregano
1 1/2 tbsp cumin
2 tbsp Mexican chili powder
1 large bay leaf
1 can refried beans
3 cans pinto beans
Heat the olive oil in a large pot, add the onion, garlic and bell pepper. Saute until the vegetables are just soft. Add the ground steak and saute with the vegetables until most of the red has disappeared. Add the canned tomatoes, tomato paste and water to the pot. Stir in the oregano, cumin, chili powder and bay leaf. Bring to a boil and simmer for 30 minutes.
Stir in the refried beans until well blended, then stir in the pinto beans, bring to a boil and simmer for about 20 minutes.
Serve with sliced scallions, grated cheese and warm flour tortillas.