Chili con Carne is a favorite dish among the British, both here and ‘back home’.
I asked someone once why they always specified ‘with meat’ (con carne) and he told me that sometimes it’s just made with beans, so the ‘con carne’ lets the diners know that meat had been added.
It always has beans.
And they always eat the Chili con Carne on rice.
Perhaps it’s considered sort of a Mexican Curry. The Brits do rather love their curries….
I explained that the dish, Chili, was treated / made a little differently in the U.S., particularly in Texas and other parts of the southwest.
No one cared.
Why am I telling you this? Because, although I was thinking ‘chili’ when I started this dish I ended up adding rice to round-out the meal. Mon mari needs his carbs.
I’d be ridden out of Texas on a rail for putting chili in a zucchini, anyway….
Chili Stuffed Zucchini
Total time: 45 minutes
- 1/2 cup (3.3oz, 95gr) brown Basmati rice
- 1 cup (8oz, 240ml) beef broth
- 10oz (300gr) sausage, removed from casing
- 1 medium onion, chopped
- 1/2 red pepper, chopped
- 2 cloves garlic, minced
- 2 tsp olive oil
- 1 tsp paprika
- 1 tsp cumin
- 2 tsp chili powder
- 1 cup (8oz, 240ml) tomato sauce
- 1 cup (8oz, 250gr) chopped, peeled tomatoes
- 1 large zucchini (14oz, 420gr) or 2 smaller
- 1/2 cup (2oz 60gr) shredded cheese
- Cut zucchini in half the long way. With a small spoon scrape out the seeds and flesh from the center forming long boat-like shells. Leave 1/4″ (.6cm) at either end to hold in the filling.
- Put them in a baking dish, single layer, cover with foil and bake, 400F (200C), for 30 minutes.
- Remove and keep covered until ready to fill.
- Cook rice in beef broth until done, about 16 minutes.
- Heat olive oil in nonstick skillet over medium-high heat. Add chili powder, paprika, cumin, and sauté briefly.
- Add onion, pepper and garlic, sauté until tender, about 5 minutes.
- Add sausage to skillet and cook, breaking it up as it browns.
- Add tomato sauce, chopped tomatoes and cook, uncovered, 10 minutes.
- When rice it finished, stir into meat mixture.
- Spoon filling into the zucchini shells. Any filling that doesn’t fit, just keep warm and serve on the side.
- Cover zucchini with foil and bake for 10 minutes.
- Remove, uncover, sprinkle with cheese and bake 5 minutes longer.
- Serve, leftover filling on the side. Add hot sauce as desired.
Summer, and the potager, came to rather an abrupt halt.
This is what it looks like:
I still have a few tomato plants that may (or may not) produce ripe tomatoes – that are without the stinkbugs and worms and blight that are afflicting most of them at the moment.
I have 2 zucchini / summer squash that are managing to produce something edible every week or so.
I’m waiting to see if the little bit of green life on 1 butternut squash and 1 spaghetti squash is enough to ripen the last 2 squashes they started.
It’s been a good year – for the winter squashes.
This is the rest of the harvest – the butternut and the Crown Prince, as well as the last of the delicata and 2 mysteries:
The acorn and spaghetti squashes are already in the cave.
I don’t think I’ll be buying vegetables for awhile….