Help provide a delicious meal to those in need!
Nearly one in five DC residents lives in poverty. SOME (So Others Might
Eat) provides numerous services to those in need, including breakfast and
lunch every day of the year.
The SOME dinner drive is one way we at Langley Hill can make a difference.
You cook the dinner, freeze it, and bring it to Meeting. It takes about 90
minutes to make.
New (or occasional) participants are always welcome. The next delivery day
is this *Sunday, Dec. 24.* If you'd like to participate, but won't be here
on the pick-up day, you can always make the dinner ahead, label it, and put
it in the freezer downstairs at the Meeting House.
We're making chili during the winter months. Two possible recipes are
provided below, one meat and one veggie. You may modify these or use your
own recipe. Recipes that feed 8-10 people would be good.
*Quick Beef and Bean Chili*
3 (16-ounce) cans red kidney beans, drained and rinsed
3 (14.5-ounce) cans diced tomatoes
2 pounds 85 percent lean ground beef
1 large onion, chopped fine
4 garlic cloves, minced
4 tablespoons chili powder
3 teaspoons ground cumin
Salt and pepper
Process half of the beans and half of tomatoes in food processor to coarse
paste; set aside.
Cook beef and onion in Dutch oven over medium heat until meat is no longer
pink, about 5 minutes.
Stir in garlic, chili powder, and cumin, and cook until fragrant, about 1
minute.
Stir in pureed bean-tomato mixture and remaining beans and tomatoes.
Bring chili to boil, then reduce heat to low, and simmer, covered and
stirring occasionally, until thickened, about 15 minutes.
*Vegetarian Chili*
1 (28-ounce) can diced tomatoes
2 (15-ounce) cans beans, rinsed
2 - 3 teaspoons minced chipotle chiles in adobo sauce
2 teaspoons sugar
Salt and ground black pepper
2 tablespoons vegetable oil
1 onion, minced
3 tablespoons chili powder
2 teaspoons ground cumin
3 garlic cloves, minced
1 ½ cups frozen corn, thawed
2tablespoons minced fresh cilantro
1. Pulse tomatoes and their juice in food processor until slightly chunky,
about 5 pulses.
2. Bring tomatoes, beans, chipotle chile, sugar, and 1/2 teaspoon salt to
boil, covered, in large saucepan. Reduce to simmer and continue to cook
until needed in step 5.
3. Heat oil in large Dutch oven over medium heat until shimmering. Add
onion, chili powder, cumin, and ¼ teaspoon salt and cook until softened,
about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
4. Stir in tomato-bean mixture, scraping up any browned bits. Bring to
simmer and cook until slightly thickened, about 15 minutes.
5. Stir in corn and cilantro and return to brief simmer. Season with salt
and pepper to taste.
