Most people have microwaves in their home, and chances are they’re only used for heating up left over dinners. So wouldn’t it make life easier if you knew there were lots of helpful microwave hacks to use? Guess what – there is!
Microwave thinly sliced potatoes to make your own chips.
Microwave an onion 30 seconds for tear free cutting.
Microwave your chips for 30 seconds to get some crunch!
Add vinegar to a small amount of water and microwave for 5 minutes, then wipe clean.
Add water to your veggies and covert with a plate then microwave to steam.
Enjoy easy peeling by microwaves your garlic clove for 10 seconds.
If you’re a chocolate lover then you are going to love this Triple Chocolate Beef Bean Chili! I had to do a double take myself when I looked over this recipe, but after I tried it, I fell in love instantly! Give it a try today…you’ll be glad you did!
1⁄2 lb. dried pinto beans, soaked overnight and drained
1 bay leaf
2 chipotle chiles
1 dried ancho chile
1 tablespoon unsweetened cocoa powder
2 teaspoon dried oregano
2 teaspoon ground cumin
1 teaspoon paprika
1⁄2 teaspoon ground cinnamon
1 lb. boneless beef chuck, trimmed and cut into 1″ cubes
Kosher salt and freshly ground black pepper, to taste
1⁄4 cup olive oil
4 cloves garlic, chopped
2 large white onions, chopped
1 (6-oz.) can tomato paste
1 (15-oz.) can crushed tomatoes
1 (12-oz.) chocolate stout beer (use guinness)
1 1⁄2 tablespoon brown sugar
2 1⁄2 cups chicken stock
2 oz. semisweet chocolate, finely chopped
2 tablespoon lime juice
Sour cream and roughly chopped cilantro, to garnish
Put beans and bay leaf into a large pot and cover with 3″ water; bring to a boil. Reduce heat to medium-low; cook, covered, and stirring occasionally, until beans are tender, 60-90 minutes. Drain beans, discarding bay leaf; set aside.
Heat a 6-qt. pot over medium-high heat. Add chiles, and cook, turning once, until toasted, about 5 minutes. Transfer to a bowl and cover with 2 cups boiling water; let sit 20 minutes. Drain chiles, reserving ½ cup soaking liquid; transfer chiles and liquid to a blender with cocoa, oregano, cumin, paprika, and cinnamon and puree until smooth. Set sauce aside.
Add oil to pan and return to medium-high heat. Season beef with salt and pepper and, working in batches, add beef to pan; cook, stirring occasionally, until browned on all sides, 4–6 minutes. Using a slotted spoon, transfer beef to a bowl. Add garlic and onions to pan; cook, stirring occasionally, until golden, about 4 minutes. Add tomato paste; cook, stirring until slightly caramelized, about 2 minutes. Add reserved sauce, cook until slightly reduced, about 3 minutes. Return beef to pot, plus tomatoes, beer, sugar, and stock; bring to a boil. Reduce heat to medium-low; cook until beef is very tender, 1-1 ½ hours. Stir in reserved beans, along with chocolate, juice, salt, and pepper. Serve ladle into bowls with sour cream and cilantro.