This is the classic All-American Beef Chili recipe from my favorite cookbook, unfortunately no longer in print. (America’s Test Kitchen Family Cookbook). It is an October Staff Lunch staple, and there is nearly always a bag in the freezer in case Than gets a sudden chili-for-dinner craving.
Heat the oil in a large soup pot over medium heat until shimmering. Add the onions, bell pepper, chili powder, cumin, cayenne, and salt. Cook until veggies have softened, about 7 minutes. Stir in the garlic and cook for an additional minute or so.
Add beef to veggies and spices. Increase heat to medium high. Cook, breaking up the beef with a spoon, until no longer pink (around 10 minutes).
Stir in the beans (drained and rinsed), the diced tomatoes (undrained), and the tomato sauce. Add additional salt and chili powder to taste.
Bring to a simmer, cover, and cook for 45 minutes. Remove the lid and continue to simmer until beef is tender, about another 45 minutes. Season again with salt, chili powder, and pepper before serving.
Chili can be cooled, covered, and refrigerated for up to 4 days or frozen for 3 months. Reheat over low heat, adding additional water or tomatoes as needed to adjust the consistency.
I’ve been making this colorful salad since we were first married. I serve it at staff lunch often, since it looks so pretty and holds up well even if made ahead.
Salad de Colores
In large bowl, combine all veggies. (If making more than 3 hours ahead of serving time, you might want to keep the spinach out until you are ready to toss and serve.
Just before serving, stir well and add sunflower seeds. Toss with dressing, or serve dressing on the side (a better idea when you have a large group and aren't sure how many leftovers you will have!)
I’ve served this at several occasions over the past few years, and I always end up needing to share the recipe! I found the original recipe on Pinterest (of course), and here’s that original link. I love to make it in late summer and early fall before my basil plants freeze. I am also including the salad ingredients, which make for a colorful backdrop, but the dressing is the main thing. Just make it. You’ll see what I mean.
Basil Orange Salad Dressing
This delightful green salad dressing has an unbeatable flavor, and is a great thing to make when you're pruning the basil in your garden. I'm including the salad recipe too, but it is good on a wide variety of veggie options.
Add all dressing ingredients to a blender and blend until smooth. There, that was easy!!