Beef and Bean Chili

Title:
Beef and Bean Chili

Yield:
6 Servings

Categories:
Beans,
Chili,
Ground
beef,
Diabetic




Ingredients:





   1/2 lb Pinto Beans


     1    Onion, chopped


     1    Green Pepper, chopped


     1 lb Ground Beef, extra lean -or-


          -Ground Turkey


     2    To 3 Garlic Cloves, minced


     1 tb Chili Powder


     2 ts Cumin


     2 ts Cayenne Pepper (optional)


    28 oz Can Tomatoes, drained


     6 oz Can Tomato Sauce






 ''''''''''''''''''''''''''''''''''''''''''''''''''''''' '' Preheat oven to


     400    deg F.


  In a mixing bowl, sift together the flours, baking powder, and salt. In


 another bowl, combine 1/3 cup of the sugar with the melted butter until it


 dissolves. Stir in the milk, then combine the wet with the dry ingredients


 and work together to form a soft dough. Turn the dough out onto a


 well-floured board and knead for a minute or so. Divide the dough into 2


 equal parts, form into smooth balls, and roll out to to fit the bottom of
a


 pie pan. Place the rounds of dough in 2 lightly oiled pie pans. Bake for


 12-15 minutes, or until dough is golden brown.


  In the meantime, combine the crushed strawberries with the remaining 3 T


 sugar in a small bowl. Cover until ready to use.


  Allow the baked dough to cool until it is just warm to the touch. Place 1


 round on a serving plate, spread it with the berries, and top with the


 other round of dough. Cut into wedges to serve; this is best served fresh


 and warm. Top each serving with a bit of cold, stiffly beaten heavy cream


 if you'd like.


  Sprinkle sliced strawberries with sugar; set aside.


  Beat milk with lemon juice until thick. Fold in strawberries and whipped


 cream. Divide among crepes; fold. Garnish with additional whipped cream and


 a strawberry centered on the cream. Yields 6 servings.


  Soak gelatin in milk, in custard cup. Set cup in boiling water; stir until


 gelatin is completely dissolved.


  Combine yogurt, sugar, and salt. Stir in gelatin mixture. Stir in berries


 and lemon juice. Chill until slightly thickened; beat until foamy. Fold in


 whipped cream. Pour mixture in metal ice-cube tray. Cover with foil;


 freeze.


  NOTE: I have also made this with approx 1/2 of 1 pint of fresh


 strawberries, well crushed. I then froze it in a Donvier ice cream maker.


 Delicious! * hulled, cleaned, and halved


 


  Combine strawberries and sugar. Cover; let stand 15 minutes.


  Prepare topping. Beat together yolks, 1/3 cup sugar, vanilla, nutmeg, and


 brandy until smooth. Fold in yopurt.


  Spoon strawberries into 4 sherbert dishes. Cover with topping; garnish


 with almonds and chocolate. Yield 4 servings.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini