Beef Teriyaki Chili

Ingredients:

• olive oil
• 3 T sesame oil
• 1 T hot chili oil

• 2 white onions, chopped
• 1 shallot, minced
• 6 garlic cloves, minced
• 1 serrano pepper, chopped finely
• 1 hot banana pepper, chopped finely
• ~8 green onions, chopped

• 1.5 lbs ground meat (we used beef)
• 3 (15 ounce) cans black beans (drained and rinsed)

• 1/4 t cinnamon
• 1/4 t clove
• 3/4 t anise seed
• 3/4 t powdered ginger
• black pepper (to taste)

• 1 can broth/stock (we used beef broth)
• ~ 1/2 cup hoisin sauce (one 9-oz. jar)
• 1 T Sriracha
• 1 T Sambal
• ~1/2 cup soy sauce (more for more soy sauce flavor)
• ~1/3 cup rice vinegar
• 1 T sugar

• 1 can baby corn, chopped
• 4 bell peppers (mix of red and green), chopped
• 1 lb carrots, chopped

• chow mein noodles

Directions:

1. In a large stock pot or dutch oven, sauté onions, shallot, garlic, and peppers in a mix of oils. While doing this, brown the meat in a separate frying pan.
2. Add the meat and beans to the stock pot. Mix in the spices, followed by the rest of the ingredients.
3. Bring to a boil, then reduce to a simmer. Leave simmering until reduced to preferred consistency.
4. Serve over rice, topped with chow mein noodles.

Makes many servings. 8, perhaps?

Vegetable Risotto with Chicken

Ingredients:

• 6 cups vegetable stock
• 2 chicken breasts
• olive oil
• 1/2 onion
• 2 cloves garlic
• 2 carrots
• 1 1/2 cup Arborio rice
• 1 zucchini
• 12 sun-dried tomatoes
• 1/2 t dried thyme
• 1/2 cup grated parmesan
• 1T chopped fresh basil
• salt, pepper, dried basil and oregano

Directions:

1. Preheat oven to 375°F.
2. Bring vegetable stock to a boil in a medium stock pot, then reduce heat to a low simmer.
3. Put chicken in a baking pan and coat with oil, salt, pepper, basil, and oregano. Place in oven at 375° for 35 minutes.
4. Heat oil in a large, heavy bottomed stock pot over medium heat. Stir in onions, garlic, and carrots. Cook for 2 minutes.
5. Add the rice and cook for another 2 minutes, stirring constantly, until lightly toasted.
6. Gradually ladle in simmering vegetable stock, stirring continuously. When the rice has absorbed most of the broth, add more broth. This whole process should take about 25 minutes.
7. When risotto is creamy but still slightly al dente, stir in the zucchini, sun-dried tomatoes, and thyme. Continue stirring another 2 minutes.
8. Stir in basil and 1/4 cup parmesan. Stir until incorporated, and serve, ladling into 4 bowls.
9. When chicken is done baking, remove from oven, slice, and lay slices on top of risotto.
10. Sprinkle with remaining cheese, and season with pepper to taste.