Project Description

DAY 2: Three-Way Chili, Dilled Cucumbers, Crackers

Three Way Chili

  • ½ lb ground beef

  • 1 onion

  • 2 cloves garlic

  • 1 jalapeño

  • 1 Tbsp pickling spice

  • 3 cups water

  • 1-6 oz can tomato paste

  • 2 Tbsp chili powder

  • 1 Tbsp cumin

  • ½ tsp cinnamon

  • ½ tsp red pepper flakes

  • 2 tsp sea salt

  • 5 oz. spaghetti noodles

  • 1 cup grated cheddar

Instructions

Brown ground beef; drain and set aside. Cut onions in half and combine with garlic and jalapeño in food processor. Pulse until finely chopped. Put pickling spice in a tea ball. Mix beef, onion mixture, water, tomato paste, spices & salt in a large soup pot and bring to a boil. Simmer for 1 hour. Set aside 1 cup for Chili Tostadas. Cook spaghetti in boiling water until al dente’. Drain and rinse. Serve chili over spaghetti; top with grated cheddar.

Dilled Cucumbers

  • ½ cup sour cream

  • 1½ Tbsp minced onion

  • 1 Tbsp lemon juice

  • ¾ tsp sea salt

  • dash of pepper

  • ¼ tsp dried dill

  • 1½ cucumbers

Instructions

In a medium mixing bowl, combine first five ingredients. Peel and thinly slice cucumbers; add to dressing and mix well. Cover and refrigerate at least 1 hour before serving. Set aside ½ recipe for Day 4.

Tip: Freeze remaining ½ lb ground beef for use at a later time.