I’m cold. Now I am not talking just a little cold here, I mean I am bundle up in a bunch of sweaters, fuzzy sock and big slippers, gallons of hot tea being drank, but I still can’t seem to get warm so I guess that’s why my family is eating lots of soups and comfort foods right now! Anything to try and be warm. This chili fit the bill. Needed to simmer on the stove and I knew if would smell just perfect and add the illusion of warmth to the house!
Turned out absolutely perfect and I can’t wait for the leftover for dinner tonight!
Recipe for the cornbread can be found here!
Turkey and Pinto Bean Chili (adapted from Epicurious.com )
Ingredients:
Directions:
Heat Olive Oil in a large heavy bottom pot. Add onion, bell peppers and garlic and sauté over high heat until vegetables begin to soften, about 8 minutes. Add turkey and sauté until no longer pink, breaking up large pieces with back of fork, about 5 minutes. Mix in chili powder, cumin and oregano and stir 1 minute. Add beans, tomatoes with juices, broth and chocolate. Bring chili to boil. Reduce heat to medium and simmer uncovered until chili thickens, stirring occasionally, about 1 hour but can be simmered longer for a thicker chili. Season with salt and pepper.
It was cold yesterday. At least by Southwest Florida standards. I think we reached a high of about 60F for the whole day. I’m not complaining. I live for the cooler weather but I knew that I needed something to warm us up for dinner. Knowing that we would be at The BMX Track after the sun went down was pretty motivating too!
I pulled out my trusty Crockpot and went to work.
Chili Verde
6-8 Servings
Ingredients:
Directions:
Will I make this again? Definitely. This will be a go to winter meal for us. I wanted to try not browning the pork in this recipe and I am really pleased with how it turned out. Truth be told I ran out of time and needed to get this on. Worked to my advantage. The meat was spoon cutting tender. Everyone in the house loved it.
| | 2 tsp olive oil |
| | 1 medium onion(s) |
| | 2 medium stalk(s) celery |
| | 2 medium garlic clove(s) |
| | 1 small jalapeño pepper(s) |
| | 1 pound(s) lean ground sirloin |
| | 2 tbsp chili powder |
| | 2 tsp ground cumin |
| | 1 tsp dried oregano |
| | 2 piece(s) bay leaf |
| | 1/2 tsp table salt |
| | 1/2 tsp red pepper flakes |
| | 28 oz canned crushed tomatoes |
| | 8 oz canned diced tomatoes |
| | 15 oz canned kidney beans |
| | 3/4 cup(s) canned chicken broth |
Chili Nachos with cheddar, onions and fresh jalapeños! 2 to 3 large onions, chopped
4 large garlic cloves, minced
3 to 4 small Indian green chilies, chopped, or 4 jalapeno chilies, chopped (including the seeds), or 3 tablespoons extra-hot ground dried chilis
3 tablespoons peanut oil
3 pounds lean chopped sirloin (used ground venison)
Kosher salt and freshly ground black pepper, to taste
1 tablespoon ground coriander
3 tablespoons ground cumin
1 teaspoon dried thyme leaves
1 teaspoon dried Greek oregano
2 cans (28 ounces each) imported Italian whole plum tomatoes (I used Muir Grove chopped tomatoes and I have to say they were incredibly delicious!)
4 bay leaves
2 cans (16 ounces each) pinto beans, rinsed and drained
1 bunch cilantro or Italian (flat-leaf) parsley, rinsed and chopped.
Directions:
1. In a large heavy pot or Dutch oven over medium heat, saute the onions, garlic, and chili's in the oil until the onions are translucent, 5 minutes.
2. Crumble the chopped sirloin over the top of the vegetables. Season with salt and pepper; stir in the coriander, cumin, thyme, and oregano. Cover and cook until the meat is cooked through, about 7 minutes.
3. Pour the tomatoes into a small bowl and coarsely crush with your hands. Pour the tomatoes and juice on top of the chili mixture. Stir in the bay leaves. Cover or leave uncovered, depending on the consistency you prefer (a covered pot with yield a thicker chili), and simmer until the flavors are well married, about 30 minutes.
4. Stir in the pinto beans and simmer, covered, for 15 minutes. Stir in the cilantro and simmer for another 5 minutes. Serve at once.
As Always...
This weeks haul: cucumbers, scallions, radishes, beets, tat soi (Asian spinach), lettuces, eggplant, bread and some really, really stinky blue cheese (not pictured cuz I didn't want to touch it again!)
Confessional Chili - David Durk, whose career in law enforcement has spanned 23 years and included a stint as the partner of the famous Frank Serpico, purports to have served this atomic chili to tight-lipped prisoners and potential informers, many of whom he claims "would never talk to a New York Cop." How soon after consumption did they start gabbing? "Immediately," he laughs. 2 to 3 large onions, chopped
4 large garlic cloves, minced
3 to 4 small Indian green chilies, chopped, or 4 jalapeno chilies, chopped (including the seeds), or 3 tablespoons extra-hot ground dried chilis
3 tablespoons peanut oil
3 pounds lean chopped sirloin
Kosher salt and freshly ground black pepper, to taste
1 tablespoon ground coriander
3 tablespoons ground cumin
1 teaspoon dried thyme leaves
1 teaspoon dried Greek oregano
2 cans (28 ounces each) imported Italian whole plum tomatoes
4 bay leaves
2 cans (16 ounces each) pinto beans, rinsed and drained
1 bunch cilantro or Italian (flat-leaf) parsley, rinsed and chopped.
Directions:
1. In a large heavy pot or Dutch oven over medium heat, saute the onions, garlic, and chili's in the oil until the onions are translucent, 5 minutes.
2. Crumble the chopped sirloin over the top of the vegetables. Season with salt and pepper; stir in the coriander, cumin, thyme, and oregano. Cover and cook until the meat is cooked through, about 7 minutes.
3. Pour the tomatoes into a small bowl and coarsely crush with your hands. Pour the tomatoes and juice on top of the chili mixture. Stir in the bay leaves. Cover or leave uncovered, depending on the consistency you prefer (a covered pot with yield a thicker chili), and simmer until the flavors are well married, about 30 minutes.
4. Stir in the pinto beans and simmer, covered, for 15 minutes. Stir in the cilantro and simmer for another 5 minutes. Serve at once.
Serves 8 to 10
I ended up halving the recipe and using crushed tomatoes (recommend whole-the taste wasn't really fresh like it should have been). Despite my errors this is an incredible recipe and goes wonderfully with all sorts of toppings:
Wow...those onions are almost blinding!!!
Shrimp Ceviche
shared at the event by Kurt
recipe from here
