Chili Over Spaghetti

Ingredients:

- 1 lb lean ground beef
- 1/2 red onion
- 3 cloves of garlic
- 1 green bell pepper
- 1 red bell pepper
- 1 can of diced tomatoes
- 1 can of red kidney beans
- 1 cup red wine
- 500ml water or chicken stock

Chili seasoning:
- 1 tsp cumin powder
- 1 tsp oregano
- 3 tbs paprika powder
- 2 tbs red mexican chili powder
- 1 tbs cayenne pepper powder
- 1 tbs garlic powder
- 1 tbs onion powder
- 1 tbs cracked black pepper

Method:

1. Heat 3 tbs olive oil, add ground beef, cook until well done, add garlic and onion, cook for 2 minutes and add all the chili seasonings. Cook for another 3 minutes.

2. Add green and red pepper, cook for 2 minutes add canned tomatoes and red wine. Season with salt. Cook for 5 minutes then add water.

3. Simmer in low heat for 45 minutes, add the beans, cook for another 15 minutes.

4. Serve over spaghetti and sprinkle with chopped onion and grated cheese.

Shepherd Pie

Ingredients:

Mashed Potato:

- 2 lb potatoes

- 2 cups whole milk

- 1/2 cup grated parmesan cheese

- salt+pepper

- 2 tbs butter

Filling:

- 1 lb ground beef

- 1 lb frozen mix vegetables

- 3 cloves garlic, minch

- 1 onion, chop

- 1 tbs dried herbs

- salt+pepper

Boil potatoes until tender, drain the water. While still hot, pour the milk and the rest ingredients, mix well and put it aside.

In a big bowl combine all the filling ingredients.

Put the filling in he bottom of a caserole dish, cover with mashed potato. Sprinkle with grated parmesan cheese, cover with aluminum foil, bake for 30 minutes, uncover the foil, bake another 10 minutes until the top is nice golden brown.

Sour Beef Tounge

Ingredients:

- Beef Tounge

- 7 clove of garlics

- 2 inches ginger

- 1 bunch green onion, chop

- 1 lb pickled mustard (sawi asin)

- 2 green tomatoes, cut by four

- salt+pepper

Boil beef tounge for 2-3 hours until tender then slice, reserve the water (500ml).

Rinse several times pickled mustard and cut them up.

Chop ginger and garlic and saute them in olive oil, add pickled mustard and beef tounge, add 500ml beef stock, add salt+pepper to taste, cover and cook for 30 minutes in low-medium heat. Add tomatoes and green onion and cook for 5 minutes.

BBQ Ribs

beef pot roast

For the first time I wanted to try this very traditional american dish. It turned out good and Steve loves it.

Beef Pot Roast

2 lb brisket or chuck roast
2 tsp salt
2 tsp black pepper

1 onion
3 tbs olive oil or butter
1 tbs brown sugar

1 cup red wine

500 ml beef broth
2 big yukon gold potatoes
5 carrots

Brown meat both sides hot oil. Add garlics and onion, and then add brown sugar and red wine. Cook for about 5 minutes, add the beef broth. Cover tightly and bake 300F for 4 hours, until tender. About 30 minutes before done, add potatoes and carrots.

Spinach stuffed beef

beef tongue steak

Curried beef over rice