Sloppy Joes

SLOPPY JOES (can easily be doubled) This serves makes about 4-6

1 Tbsp EVOO
1 lb. ground turkey or lean ground beef
1/2 onion, chopped ( we grated and used red)
2 gloves garlic, minced or 1 tsp from jar
1/2 Tbsp chili powder
3/4 tsp paprika (used sweet, but smoked is fine)
1/2 tsp allspice
1/2 pinch of cloves
1/2 tsp each of mustard powder, mustard, brown grainy mustard
1 tsp. Mrs. Dash, table blend or Trader Joes salt-free blend
1/2 tsp dried Oregano, crush in fingers to release flavors
1 1/2 Tbsp tomato paste
1 Tbsp packed, brown sugar
1/2 Tbsp Worcestershire sauce
1 c. chicken stock
1/2 tsp cornstarch
1/2 c. tomato sauce
4-6 hamburger buns, regular or whole wheat - toasted.
Topping ideas: crushed tortilla chips, fresh cilantro or parsley, shredded light mozzarella pepper jack or cheddar cheese, or raw chopped onions.

Heat EVOO add meat to brown. Drain fat if necessary. Add garlic, onion, and season with Mrs. Dash. Cook until onion softens a few minutes, Then add chili powder, paprika, allspice, cloves, and oregano. Stir to release flavors of spices then add tomato paste, brown sugar, and worcestershire sauce, stirring for a minute or two.

Add the stock with cornstarch and the tomato sauce and bring to a boil then reduce heat to simmer for several minutes to thicken. To bump up protein and fiber can add beans at this point if wish - suggest red kidney beans. Rinse well and drain before adding (eliminates extra salt). Heat through. Serve on rolls with toppings of your choice. ~Enjoy :)

DARN GOOD CHILI! Mmmm the best!

2 c. water
1 c. beer ( or can substitute 1 c. beef broth)
1- 1 1/4 lbs. lean hamburger
2 Tbsp. onion powder
1 tsp mustard powder
1 tsp mustard from fridge (any kind you like & have on hand)
2 tsp. Worcestershire sauce
1/2 tsp. garlic powder
1 Tbsp. chili powder
3/4 tsp. black pepper
1/2 tsp. Chipotle chili powder
1/2 tsp. cumin
3/4 Tbsp. salt
3/4 tsp. ground allspice
8 oz. can tomato paste
3/4 Tbsp. cider vinegar
1 lrg. and 1 small whole bay leaves
Crumble raw hamburger (do NOT brown) into water, add all ingredients, stir with wooden spoon while bringing mixture to a boil, then simmer, uncovered, for 3 hours, chili will thicken as it cooks, stirring occasionally. Due to raw meat in initial mix - DO NOT taste for at least 1-2 hours. Remove bay leaves. Serves 5 to 6. Serve and top with cheese, and onions, if wish. Great on chips with cheese, on hotdogs or hamburgers, or serve with cornbread. ~ ENJOY :) IS So delicious and worth the wait! Freezes well or enjoy over the next 3 days.

Amazing and EASY Homemade Enchilada Sauce

3 cups chicken broth
4 Tbsp. Chili Powder
1 tsp. ground cumin
2 heaping tsp. garlic powder (with no salt added)
3/4 tsp. sea salt
1 pinch ground cinnamon (less than 1/16 tsp.)
3/4 tsp. sugar
5 Tbsp. cold water
4 Tbsp. white flour

Directions:
In a 2 quart sauce pan add the chicken broth, chili powder, garlic powder, cumin, salt, cinnamon and sugar (the sugar is a little secret to eliminate any bitter taste from the chili powder).

Use a whisk to mix everything well. Heat to a boil, reduce heat to a low boil and cook for 3 minutes.

Whisk frequently to make sure all spices dissolve. This is important for flavor and a nice smooth sauce.

While the sauce is on a slow simmer/boil, add 5 tablespoons of cold water in a small bowl.

With another whisk mix 1 tablespoon at a time of flour. Whisk vigorously to avoid lumps. If you have lumps here, you will definitely have lumps in your sauce.

After 3 minutes of cooking sauce, turn the heat up to high. Very slowly, pour the flour mixture into the boiling sauce. Here you must whisk the sauce vigorously while adding the flour to avoid lumps.

After all the flour is added, continue to whisk for one minute. You can turn the heat down to medium during this time. Just make sure the sauce is boiling.

Turn off the heat, this enchilada sauce recipe is done.

You will notice that as this sauce sits it will form a "skin" on the surface. This is normal and in fact the longer the sauce sits the thicker this skin becomes. All you have to do is peel the skin off and throw it away.

As you can see, this enchilada sauce recipe is very quick to make.

So go on, make some cheese, beef, or chicken enchiladas tonight for dinner.