Cinna: “H-Hey, Ruby! I heard you started a mini-theater.”
Ruby: “That’s right, darlin’! My plays are a hit!”
Blank: “Cool! Let’s go watch!”
Marcus: “Yeah!”
Ruby: “Alright, cowboys! Zidane… You ain’t comin’, are ya? That’s awright, darlin’. Come on over whenever you want. Let’s go, boys!”
—FFIX
- 2 tablespoons olive oil
- 3 lbs. ground beef (chuck), 85% lean
- 4 tablespoons hot chili powder
- 2 tablespoons flour
- 1 tablespoon kosher salt
- 1 tablespoon packed brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 14-oz. can diced fire-roasted tomatoes with green chiles
- 4 15-oz. cans of kidney beans, drained and rinsed
- 4 cups chicken broth
- 1 tablespoon white vinegar
- Shredded sharp cheddar cheese
- Finely diced white onion
- Finely diced green jalapeno peppers
- Oyster crackers or saltine crackers
Heat oil over medium-high heat in a large, deep skillet or Dutch oven. Add the ground beef, use a spatula to break into bite-sized pieces, and sprinkle with chili powder, flour, salt, sugar, cornstarch, cumin, and coriander. Cook, stirring occasionally, until well browned, 6–8 minutes.
Add tomatoes, beans, and broth. Bring to a boil, reduce heat to medium-low, and cover. Simmer, stirring occasionally, about 45 minutes.
Remove lid and continue to simmer until slightly thickened, about 15 minutes. Stir in vinegar and serve hot with cheese, onion, jalapeno peppers, and crackers for toppings.
Makes 12 heaping 1-cup servings. Per serving (does not include toppings): 414 calories, 19.6 g. fat, 7 g. saturated fat, 0.7 g. poly. fat, 9.1 g. mono. fat, 77.1 mg. cholesterol, 1224.7 mg. sodium (this will be less if you use homemade chicken stock instead of storebought), 340 mg. potassium, 27.4 g. carbohydrates, 7.3 g. fiber, 29.9 g. protein, vitamin A 2%, vitamin C 7%, calcium 8%, iron 24%
Final Fantasy Recipes 