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Posts Tagged ‘chili’

CSA box Veggie Chili–this is prior to the last few minutes of cooking…almost ready. A one-pot dinner filled with many healthy, delicious, perfect bites!

In trying to use up the bounty of fresh veggies in creative ways…I’ve come across plenty of perfect bites (and a handful of not-so-perfect bites).

This recipe is so easy and a great way to use up the veggies from your weekly CSA box. The “Farmer’s Market Chili” is a veggie-packed chili is full of flavor and can be adapted to be a great vegetarian main meal. This particular recipe is just shy of being vegetarian. I used beef broth but substitute vegetable broth and your meal is vegetarian…don’t top with cheese or sour cream and you have yourself a vegan chili! The portions can be increased exponentially to freeze for the upcoming chilly fall and winter days ahead. As far as the specific veggies—improvise based on what you have on hand. The key is to incorporate a few different textures in the chili. Another added bonus: this is a one pot meal! Have fun and enjoy 🙂

Simple Summer CSA Chili

3 medium zucchini, roughly chopped

2-3 medium/large yellow summer squash

1 bell pepper, roughly chopped

1 medium/large carrot, roughly chopped

1 small American eggplant (or…one small Japanese eggplant and one small white eggplant)

2 jalapeno peppers, roughly chopped (remove seeds to reduce spice level–use them to kick up the heat)

1 shallot, chopped

1 large clove garlic, chopped

2 cups broth (beef, chicken, or vegetable)

6 oz can tomato paste

28 oz can whole tomato (tear or roughly chop tomato, save all juice)

3 Tbsp chili powder

2 tsp ground cumin (fresh ground is best)

15 oz. can of beans (any type will do, I actually used chickpeas)

1 tsp salt

3 Tbsp canola oil (substitute 1 Tbsp bacon fat + 2 Tbsp canola oil if desired)

cheese and sour cream (optional for topping)

To make:

In a large dutch oven or other thick bottom pot, heat oil over medium high heat until shimmering. Add green peppers, jalapeno peppers, and diced carrot–saute until softened a bit. Add garlic and shallot, stir and cook 1-2 minutes. Add tomato paste and stir just until fragrant. Add eggplant, squash, zucchini, salt, cumin, and chili powder. Stir and saute for approx 1 minute–add 1/4 cup of the broth to de-glaze the bottom of the pan, continue to stir 1 more minute. Add tomatoes with juices, beans, and remainder of the broth. Bring mixture to a boil. Reduce heat and simmer covered for approximately 15 minutes or until the veggies are done to your desired crispness. Add additional broth, wine, or water if chili becomes too thick. I prefer a thicker, chunkier chili but thin to your taste preference. Enjoy!

Optional: Let cool slightly, scoop into a bowl, top with a dollop of sour cream and cheese.

Farmer’s Market Chili

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This recipe yields a rich, meaty chili recipe that features deer meat! The deer meat for this recipe is from a lean, steak cut that I diced into cubes. I added additional ground pork to balance out the gamey flavor of the deer. The chili base is super flavorful–feel free to substitute other meats (beef, ground turkey, sausage, etc.) or even adapt it to a vegetarian dish and double the beans. But if you are looking for rich, smokey chili…then use the more gamey deer meat and you will be satisfied!

The ingredient list may look intimidating, but I bet you already have most of these ingredients in your pantry! As for the “Roman beans,” you can find these in the international aisle of most supermarkets…if you can’t find them, go ahead and use pinto, kidney, or black…or a combination of them all 🙂 This recipe makes 10-12 servings…so you can easily feed a crowd (or freeze leftovers for later). Another bonus: you will notice…no extra salt used in this recipe. The flavors from the venison and spices are enough to hold their own. If you have a real salt-tooth, you may want to add a dash of salt to your bowl of chili; otherwise, enjoy a no-added-salt chili recipe!

Chuck-wagon Deer Chili 

  • 1 medium-large white onion, chopped
  • 4 cloves garlic, chopped
  • dash crushed red pepper flakes
  • 3 stalks celery, chopped
  • 2 red peppers, chopped
  • 28 oz can crushed tomatoes
  • 28 oz can diced tomatoes
  • 822 g can Roman beans
  • 6 ox can tomato paste
  • 1/4 tsp liquid smoke (optional)
  • 1 Tbsp chopped fresh cilantro
  • 1 lb ground pork
  • 1 lb venison (cut in approx 1/2 inch cubes)
  • 1 can light beer (or use 12 oz beef/chicken broth)
  • 1 dash ground mustard powder
  • 1 tsp dried oregano
  • 1 Tbsp chili powder
  • 1 tsp cayenne pepper (use more or less depending on your spiciness preference)
  • vegetable oil (approx 1 Tbsp)
  • olive oil (approx 2 Tbsp)
  • sour cream (optional topping)

To make:

Fully cook deer meat in saute pan in approx 1 Tbsp vegetable oil, add a dash of crushed red pepper flakes. Set aside. In a large dutch oven or stew pot saute onions, celery, red peppers in 2 Tbsp olive oil until softened. Add garlic, saute another minute. Add tomato paste, stir and saute another minute–add about 3 Tbsp of water if mixture becomes too thick. Add ground pork to mixture and saute approx 3 minutes. Add cooked deer meat, cilantro, oregano, chili powder, cayenne pepper, ground mustard powder, liquid smoke and stir to combine (the mixture will be very thick). Stir in crushed and diced tomatoes. Lastly, gently stir in beans and beer. Bring mixture to a boil, reduce heat and simmer for about 1 hour. Let cool slightly then serve up a heaping bowl topped with a dollop of sour cream…Enjoy!!

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This is one of two recipes I am featuring in a “Cooking with Beer” series. The Fall is a great season to explore rich foods and pair along with your favorite Ale or Lager. When cooking with beer, I opt to go for cheaper versions of dark/amber-colored beer that I can find at my local grocer. Trader Joes sells decent budget friendly versions that are great to use for cooking–they are inexpensive enough that you don’t feel bad sparing a bit of brew for the food recipe 🙂

Cook with Beer!

A simple way to add some depth and flavor to a quick chili is to add a little beer during the simmering process. You don’t want to boil the beer but just heat enough so that all of the flavors combine and some of the alcohol content is lost (if that is a concern for you). Overall the amount of beer used is quite small when you consider all of the other ingredients, but it is enough to give your regular quick, chili a little extra zing.

Smokey Beer & Beef Chili

  • 1 Spanish white onion, chopped (if you only have yellow onions that is ok too, but consider keeping a few, more flavorful white onions on hand)
  • 1 Tbsp vegetable oil
  • 4 garlic cloves, chopped (I love garlic so all of my recipes are heavy on the garlic, if you prefer using less 2 cloves is an acceptable lower limit)
  • 1 lb. lean ground beef (use ground turkey or chicken to lighten this recipe up a bit)
  • 2 Tbsp chili powder
  • 2 Tbsp ground cumin
  • 6 oz can tomato paste (use almost entire can)
  • 2-3 chopped chipolte chilies in adobo sauce
  • 1 (28-oz.) can diced tomatoes
  • 1 (16-oz.) can red kidney beans, rinsed and drained
  • 1 cup beef broth (or you can use chicken or vegetable broth)
  • 1 cup beer (I used an amber lager, but you can use whatever beer you prefer–just not a fruity lambic or some sort of highly flavored beer)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup chopped fresh cilantro
  • Sour cream for topping (optional)

To make:

Sauté chopped onion in hot oil in a large Dutch oven over medium-high heat 5-7  minutes or until tender; add garlic, and sauté another 1-2  minutes. Add ground beef, chili powder, and cumin, and cook, stirring often, until meat begins to  crumble. Do not cook meat all the way until there is no pink. Doing so will prevent the sauce flavors to integrate with the meat. Leaving the meat slightly underdone at this step will enhance the sauce flavors absorbed–there will be plenty of additional cooking time where the beef will finish cooking. Stir in tomato paste, and cook 2 minutes. Add canned tomatoes, beans, broth, beer, salt and pepper. Bring mixture to a boil; cover, reduce heat to low, and simmer, stirring occasionally, 30 minutes. Stir in cilantro. Top each bowl with a dollop of sour cream and fresh sprig of cilantro for garnish.

This chili pairs perfectly with cheddar beer bread to round out your “Cooking with Beer” night!

Smokey Beer & Beef Chili

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The past few weeks have been incredibly cold up here in the Northeast. Record lows, dipping in the sub-zero range call for a spicy recipe to provide a little warmth and comfort in this frigid time of the year. The perfect pairing is some spicy chili with a side of Southern cornbread. The chili is a one dish meal that is  easy to whip up for a weekend warmer with several servings left over for the week ahead or even stash in the freezer to save for later!

Hints: The spice can be toned down by using fewer chipotles and skimming some of the adobo sauce. Make it vegetarian by increasing the beans (by about a can) and omitting the beef. To add some smoke, substitute smoked paprika for the sweet paprika. To lighten the recipe up a bit use ground chicken or turkey or leaner ground beef. Use any bean you like…I’m not a huge fan of traditional chili pinto beans, so I used other bean types and it worked out just fine!

Spicy Beef & Bean Chili (makes 8-10 servings)

Ingredients:

3 Tbsp vegetable or canola oil

5-6 garlic cloves (minced)

2 medium yellow onions, diced

3-5 chipotles in adobo sauce (minced)–you can find this in a can, in the international/Spanish/Mexican aisle of most supermarkets

3 Tbsp chili powder

3 Tbsp ground cumin (I use whole cumin and grind just before using it for the best flavor)

1 tsp dried oregano

3 Tbsp sweet (or Spanish smoked) paprika

2 lbs ground beef (I used 85/15 to get some flavor from the fat but feel free to lighten it up a bit, see hints above)

1 Tbsp Kosher salt

1 (15 oz) can black beans

1 (15 oz) can cannellini beans

1 (28 oz) can whole tomatoes (blended/crushed)

1 (28 oz) can diced tomatoes

1/4-1/2 cup of dark’ish beer (ex: Newcastle)

To Make:

In a large, heavy bottomed pot heat the oil over med-high heat until shimmering. Add onions and garlic and cook until soft and light brown (stirring as needed). Add chipotles with adobo sauce, chili powder, cumin, oregano, and

Nice fragrant mixture before adding the liquids

paprika–stir to coat the onions, cooking for about a minute to brown the spices.

Add the ground beef, salt, and stir together breaking the meat as it cooks (about 3-5 minutes).

Add the beans, tomatoes (with juice), and beer–stir to combine. Bring to a boil, then lower the heat to low and simmer, uncovered, for about 1 1/2 to 2 hours. Note: if the chili becomes too thick, feel free to add water or beef stock to thin out the chili to your liking.

Season with salt and pepper to taste.  Top with sour cream and/or cheese. Serve with a side of cornbread.  Bundle up and enjoy this great dish for winter weather!

Spicy Chili & Southern Cornbread

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