Beef, Corn and Carrots Chilli with Rice

In Crockpot, Gluten-free, Uncategorized on December 12, 2015 at 10:24 am

MS loves its surprises, and just when I think I’ve got a handle on things, it throws me a curveball, and I’m back to zero. Socrates once said, “The only true wisdom is in knowing you know nothing.” Being aware that I know jack (no, not the one who perished because he gallantly let Rose monopolize the use of a wooden door as a flotation device when that ship sank in that movie) is as close to true wisdom as I can get. 

There’s a protocol for people with MS. It maintains that lean beef and chicken liver enhance brain function. Seeing as there isn’t any chicken liver handy at the moment, lean beef seems like a good idea. 

Anyway, to make this mock chilli:

1. Sauté ground beef (1 lb.) in 2 tablespoons olive oil. Season with 2 teaspoons of salt and 3 teaspoons of pepper.  


2. Add 2 heads of onions (chopped), saute till translucent, then put in the following:
— 2 cups of corn & carrots (or red kidney beans, if you’re allowed)
— 2 bell peppers (chopped)
— 2 cups of crushed tomatoes
— 1 tablespoon of smoked paprika
— 2 tablespoons of cumin
— 1 tablespoon of chilli flakes
— 1 tablespoon of chilli powder
— ¼ cup of water
— 1 cup of red wine

3. Leave to simmer till cooked. Serve with parsley and RiCo™ Corn Rice. 


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