Elton John BMW Chili

First let me clarify. This is not Sir Elton’s recipe although he was an inspiration. And I have no idea if he even owns a BMW. My lovely wife Val, shared a bizarre dream she had. She was at a restaurant by the airport in England. She ordered prime rib then suddenly, after taking her order the staff asked her to leave saying they were closing. She was still hungry and had a flight to catch so she went to another restaurant and the only thing they had left on the menu was ‘Elton John BMW Chili’. She then woke up from her strange dream wondering why or how that entered her subconscious. She shared the dream with me and I thought what a cool name for a chili. So I thought it had to be zesty, colorful and interesting. OK…good challenge but the BMW stumped me till I thought it could stand for ingredients. The ‘B’ is for Black beans, the ‘M’ is for Mutton (lamb) and the ‘W’ for White beans and the rest is history. By the way, I am also a musician and I thought it was about time to honor one of my musical heroes. Gluten-free, high protein and flamboyant this chili with the interesting name is sure to please.

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EJBMW chili

Elton John BMW Chili

Yield: 4-6 servings

2 lbs. grass fed lamb shoulder diced
½ a medium red onion diced
1 red bell pepper diced
1 cup chopped cilantro
2-15 oz. cans cannellini or great northern beans rinsed and drained
2-15 oz. cans of black beans rinsed and drained
1-10 oz. can chili verde (green) enchilada sauce
2 tablespoons of chili powder (mild, medium or hot depending on spiciness desired)
1 tablespoon ground cumin
1 tablespoon coconut or brown sugar
2 teaspoons salt or to taste
2 teaspoons granualted garlic
1 serrano chili fine diced

Sauté lamb, onions and peppers at medium heat for 3-5 minutes stirring constantly. Add remaining ingredients and reduce to simmer. Simmer uncovered for 10-12 minutes stirring frequently. You may add a bit of water if a saucier chili is desired. Serve.

©2015 Aron Bradley
http://www.boomercuisine.com

Steak Salad with Chipotle Ranch

Our garden’s kale wintered nicely and is a great addition to this super simple salad entree. The recipe is for the salad pictured but you can be creative with its contents like adding garbanzos, cucumbers, corn, black beans, peas, pine nuts, pumpkin seeds etc. You could also replace the sprouts with angel hair cabbage and shredded carrots. Gluten-free (if you use a gluten free dressing), heart healthy, diabetic friendly.

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Steak Salad Image

Steak Salad with Chipotle Ranch

Yield: 4 generous servings

1 lb. grass fed Angus flank steak
1 teaspoon salt
fresh cracked black pepper to taste
SALAD:
6 oz. spring salad mix
2 oz. baby kale
1 large tomato cut into wedges
½ red onion sliced
1 apple diced
1 cup whole walnuts
1 cup clover/alfalfa sprouts
DRESSING:
1 bottle ranch dressing (I use one without MSG)
1-2 chipotle peppers in adobo sauce
1/2 teaspoon paprika

Salt and pepper the flank steak and grill or broil to mid rare (about 3 minutes per side). Let meat rest at least 15 minutes before slicing. Combine ranch dressing, chipotle peppers and paprika in a blender. Assemble salad as pictured and slice flank steak across the grain into strips and lay on top of the salad. Dress and serve

©2015 Aron David Bradley
http://www.boomercuisine.com