CARE. CURE. PREVENT
Moderated by HFC’s Lauren Miller Rogen and In Collaboration with Cedars Sinai, UCLA, Stanford, and Ray Dolby Brain Health Center
Thursday, November 14th 6pm-7pm EST via Zoom. Click HERE to Register!
Open Mobile Menu
CARE. CURE. PREVENT
Moderated by HFC’s Lauren Miller Rogen and In Collaboration with Cedars Sinai, UCLA, Stanford, and Ray Dolby Brain Health Center
Thursday, November 14th 6pm-7pm EST via Zoom. Click HERE to Register!
Open Mobile Menu

Culinary Corner with Chef Morissa

CHILI

Ingredients:

 

1 lb. ground beef

1 large onion, diced

3 garlic cloves, crushed

1 14oz. can diced tomatoes

1 tsp. cumin

¼ cup of chili powder

1 15oz. can dark kidney beans, drained

1 28oz. can tomato sauce

½ tsp. dry oregano

2 tsp. fresh cilantro, chopped

Garnish with shredded cheese and sour cream

 

Preparation:

 

Sauté ground beef, diced onions and garlic in a frying pan. Drain excess oil. Transfer those ingredients to a 6-quart pot. Add the diced tomatoes, tomato sauce, kidney beans, chili powder, cumin, oregano and salt and pepper to taste. Stir together and bring to slow boil. Taste for additional seasoning, reduce heat and simmer until beans are tender. Garnish with shredded cheese and sour cream then serve with cornbread.

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