Beef & Beer Chili
1 1/2 cups chopped red onion (about 1 medium)
1 cup chopped red bell pepper (about 1 small)
8 oz. extra lean ground beef
2 garlic cloves, minced
1 1/2 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon dried oregano
1 (19 oz.) can red kidney beans, drained
1 (14 oz.) can diced tomatoes, undrained
1 (14 oz.) can beef broth
1 (12 oz.) bottle beer
1 tablespoon yellow cornmeal
1 tablespoon fresh lime juice
Combine the first 4 ingredients in a large dutch oven over medium-high heat. Cook 5 minutes or until beef is browned, stirring to crumble.
Stir in chili powder, cumin, and salt; cook 1 minute.
Add oregano and next 4 ingredients (through beer) to pan; bring to boil. Reduce heat and simmer 15 minutes.
Stir in corn meal; cook 5 minutes.
Stir in juice.
Jack & Red Pepper Quesadillas
There are other more authentic ways to make quesadillas, but for a family of 4 (or more), I've found this to be the most efficient because you can make several at a time.
Lightly spray one side of a flour tortilla with cooking spray. Lay sprayed side down on baking sheet. Top with cheese, red onion, and sliced roasted red pepper (from jar). Top with another flour tortilla and lightly spray with cooking spray. Bake in the oven for about 5-7 minutes on 425. Slice into quarters & serve.