Bowl Of Shame Recipes

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THE BEST BOWL OF CHILI I'VE EVER HAD...



The Best Bowl of Chili I've Ever Had... image

I actually took 5 chili recipes and took out all the things I didn't like and kept all the things I did. This has become my very own version of the perfect bowl of chili!

Provided by Dee Licious

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 17

1 1/2 lbs ground beef
1 large chopped onion (yellow or white)
4 minced garlic cloves
2 tablespoons chili powder
1/2 teaspoon salt
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne
2 (15 1/2 ounce) cans kidney beans
1 (28 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1/2 teaspoon Tabasco sauce
1 (4 ounce) can chopped jalapenos
1 teaspoon Splenda sugar substitute (or sugar)
1 cup dark beer (Newcastle or ?)
1 cup shredded cheese (cheddar or Mexican mix)
1/2 cup sour cream

Steps:

  • Cook ground beef in large frying pan.
  • While cooking, stir and chop beef with spatula to crumble.
  • Continue cooking for about 7 minutes or until the meat is brown and cooked through.
  • Add the onion, garlic, chili powder, salt, cumin, oregano, cayenne, and tabasco.
  • Cook while stirring, until onion is translucent, about 5 minutes.
  • Transfer to large pot. Add the Kidney beans (juice and all), canned tomatoes (juice and all), the tomato paste, jalapenos (yep, juice and all), splenda (or sugar), and beer.
  • Stir well and bring to a boil.
  • Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally.
  • Top individual bowls of chili with a dollop of sour cream and a generous sprinkle of cheese.

CARIBBEAN SHRIMP BOWL



Caribbean Shrimp Bowl image

After switching to a paleo diet a few years ago, we have started eating tons of veggies for almost every meal-yes, even breakfast. We've gotten used to swapping in cauliflower, broccoli and kale in place of carbs like rice or potatoes. This bowl is literally chock-full of veggies and has tons of Caribbean-inspired flavor! Plus, it is so simple to make and uses one skillet! -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

2 tablespoons olive oil or coconut oil, divided
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
2 cups frozen riced cauliflower
1 package (12 ounces) broccoli coleslaw mix
1 large sweet red pepper, chopped
1 medium onion, chopped
1 tablespoon adobo seasoning
1/4 teaspoon pepper
1/4 to 1/2 teaspoon crushed red pepper flakes
1/8 teaspoon sea salt
1 cup cubed fresh pineapple or unsweetened pineapple chunks, drained
1 cup chopped peeled mango
1/4 cup minced fresh cilantro

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 3-4 minutes. Remove and keep warm. , In the same skillet, heat remaining 1 tablespoon oil. Add cauliflower rice, broccoli slaw, red pepper, onion, adobo, pepper, pepper flakes and salt. Cook, covered, over medium heat until vegetables are crisp-tender, 8-10 minutes. Add pineapple, mango, cilantro and shrimp; heat through. Serve with additional cilantro if desired.

Nutrition Facts : Calories 267 calories, Fat 9g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 1240mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 6g fiber), Protein 23g protein.

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