Ground Beef Chili

This chili is delicious and easy to put together, but it does need some time to cook.  The recipe is from Cook's Illustrated with only two changes that are noted below.  It has two aspects that I find interesting.  First, you make your own chili powder from ground dried chilies.  Second, the ground beef is mixed with a bit of water and baking soda to encourage browning and to keep the meat tender and juicy.  The baking soda works on both fronts. 

This makes about 2-3 quarts

Ingredients:

• 2 pounds 90% lean ground beef (the recipe purposely calls for 85% lean since the fat carries flavor, I think it is too fatty)
• 2 tablespoons plus 2 cups of water
• 3/4 teaspoon baking soda
• Salt & pepper
• 6 dried ancho chilies, stemmed, seeded and torn into one inch pieces
• 1 ounce tortilla chips – OR – 2 corn tortillas torn into pieces (you could also use a couple of tablespoons of cornmeal)
• 2 tablespoons ground cumin
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon ground coriander
• 2 teaspoons dried oregano
• ½ teaspoon dried thyme
• 1 14.5 ounce can of whole peeled tomatoes
• 1 tablespoon of vegetable oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1-2 teaspoons minced canned chipotle chile in adobo sauce (I used Olo's Chipotle paste in a tube that I found at Sur La Table)
• 1 15 ounce can pinto beans
• 2 teaspoons sugar
• 2 tablespoons cider vinegar
  

Directions:

1. Heat oven to 275 degrees.
2. In a medium bowl, mix two tablespoons of water with the baking soda, and mix in the ground beef until thoroughly combined.  Set aside for 20 minutes.
3. Place ancho chilies in a Dutch oven over medium high heat and toast, stirring frequently for 4-6 minutes.
   
4. Place anchos, tortilla chips or tortillas, cumin, paprika, garlic powder, coriander, oregano, thyme, and 2 teaspoons pepper in the bowl of food processor and process until finely ground, about two minutes.  Transfer to a bowl.
   
   
   
   
5. Process tomatoes and their juice in the now empty processor until smooth.
   
6. Heat oil in Dutch oven over medium high heat.  Add onion and cook until softened, about 4-6minutes.
   
7. Add garlic and still for another minute.
8. Add ground beef mixture to pan and cook for 12-14 minutes, stirring with a wooden spoon to break up the meat, until the beef is browned. 
   
   
   
   
9. Add the chili mixture and the chipotle and cook for 1-2 minutes to bloom the spices.
   
10. Add the 2 cups of water, the beans and their liquid, the tomatoes, and the sugar.  Bring to a boil, scraping the bottom of the pot to loosen any fond.
    
11. Cover the pot and transfer to the oven and cook for 1.5 to 2 hours.
12. Remove the chili from the oven and let stand, uncovered for 10 minutes.  Stir in the vinegar and season to taste with salt.
    

This may be made ahead and frozen.

Serve with any of the following:

Cheese, sour cream, chopped white or green onion, avocado, cilantro, lime 

Corn muffins are great with chili too!

Beef Braised in Wine

This is one version of pot roast, and really consists of my basic recipe for any braised beef or lamb.  Start with browning the meat (chuck roast, short ribs, veal or lamb shanks), remove and brown a pureed mirepoix, add wine and reduce, add canned tomatoes/stock/water and herbs, and cook for hours.  Voila - a delicious cold weather meal with tender meat and a deeply flavorful sauce!  I tend to make these braises at least a day ahead since I like to chill them to make excess fat removal easier.  Braises are a wonderful winter dinner party do-ahead meal since you can - and should - make at least a day ahead, and it can be made weeks ahead if you freeze it.  

Please feel free to adjust any ingredients to suit your taste.

Ingredients:

• 3 1/2 pound chuck roast
• 1/4 pound of pancetta - diced
• 3-4 carrots
• 3-4 celery stalks
• 1 large onion
• 4-6 garlic cloves
• 2 tablespoons of tomato paste
• 1-2 tablespoons umami paste (optional)
• 1 bottle of dry red wine
• 1 14.5 ounce can crushed tomatoes
• bunch of thyme tied with string into a bundle
• 4 bay leaves
• salt and pepper
• olive oil
  

Directions:

1.  Heat oven to 300 degrees.  
2.  Saute pancetta in a large dutch oven over medium heat (I used a #26 Le Creuset) in a tablespoon or two of olive oil until crisp.  Remove and set aside on a paper towel lined plate.  Pour off all but a couple of tablespoons of fat.

3.  Season roast with salt and brown deeply on all sides in now empty pan over medium high heat.  This should take about 8-10 minutes Remove and set aside.  Again, pour off all but two tablespoons of fat.

4.  Finely chop the carrots, celery, onions and garlic in a food processor (almost puree) and add the the pan.  Season with salt and pepper and cook over medium high heat, scrapoing the pan frequently as the vegetables brown.  This will take about 10-15 minutes.

5.  Clear a spot in the pan and add the tomato paste and umami paste and stir until brown, about one minute.

6.  Pour the bottle of wine into the pan, scraping up any brown bits, and reduce over meduim high heat for 8-10 minutes.  

7.  Add the tomato3s, thyme, bay leavess and the roast to the pan.  Taste and adjust the salt.

8.  Cover and put in the oven for 3-4 hours, checking now and then on the progress.  The roast is done when it is very tender.

9.  Refrigerate the roast overnight and remove the hardened fat.  Reheat and enjoy (or freeze to enjoy later).

Spicy Sausage, Kale, and Chickpea Stew

Today was cold and snowy, which inspired me to try and replicate Red Hog's Sausage, Tomato, Greens, and Chickpea Stew.  It is the perfect warm dinner for a cold and snowy night like tonight!  I put this together based on what I remember from Red Hog, as well as some recipes from both my cookbooks and online.  

Feel free to add more chicken broth if you would like this to be more "soupy" or to eliminate the sausage (add some red pepper flakes to give some heat) and use vegetable stock to make this vegetarian.  

Makes about 3 quarts - keeps well in the freezer

Ingredients:
4 hot Italian sausages, sliced (about 1.5 pounds) - I used Red Hog's hot Italian sausage 
Olive oil
1 large onion, chopped
4 cloves garlic, chopped
1 quart chicken stock
28 ounce can diced tomatoes
2 bunches lacinato kale, stemmed and chopped
2 cans chickpeas - drained and rinsed - I used Goya, my usual go to brand for canned beans

Equipment:
Immersion blender
5-6 quart dutch oven - I use a #26 Le Creuset

Directions:
1.  Saute the sausage in about 1 T. of olive oil until done, about 10-12 minutes.

2.  Remove sausage to a paper towel line plate to drain and discard the fat in the pot.
3.  Coat the bottom of the pot with fresh oil and saute the onions until starting to brown, about 10 minutes.  Scrape the bottom and sides of the pot to release any brown bits.  Add the garlic and saute a few minutes longer.

4.  Add the chicken stock and one can of chickpeas to the pot.  Use and immersion blender to puree the beans to give the stew some body - although you may eliminate this step if desired.
5.  Add the tomatoes, kale, and remaining can of chickpeas, cover and simmer for 30 minutes.

6.  Add the sausage, cover and simmer for another 30 minutes.

Serve with crusty bread (from Blue Dog Bakery & Cafe) and a sprinkling of grated Parmesan cheese.