Darn Good Chili

Darn Good Chili

 

 

Ingredients

• 1 pound ground beef
• 1 large onion, diced
• 1-2 jalapeno peppers, seeded and chopped
• 16 oz bag of dried kidney beans, soaked overnight
• 2 (14 oz) cans tomato sauce
• 2 (14 oz) cans petite diced tomatoes
• 1 can Campbell’s Condensed Tomato Soup (do not add water)
• 1 cup water
• 2 tablespoons masa harina
• Sour cream
• Cheddar cheese, shredded
• Chili Seasoning Mix:
• 2 tablespoons flour
• 3 tablespoons chili powder
• ½ teaspoon crushed dried red pepper (or cayenne pepper)
• 1 teaspoon sugar
• 2½ teaspoons salt
• ½ teaspoon dried minced garlic (or 1 teaspoon fresh)
• 2 teaspoons cumin
• 1 tablespoon beef bouillon granules
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon freshly ground black pepper
• Cayenne pepper (according to desired heat level)

Instructions

1. Heat some oil in a large Dutch ovenand brown the ground beef, adding the onions and jalapeno peppers while the beef is still a little pink. Cook until the onions are tender and transparent. Combine the chili seasoning mix and add it to the ground beef and onions. Stir to combine.
2. Add the remaining ingredients (except for the sour cream and cheddar cheese), bring to a boil, reduce the heat to low and cook until the beans are tender, or about one hour, stirring occasionally to prevent bottom from burning. Add more chili powder and salt to taste.
3. Serve with a dollop of sour cream and some shredded Cheddar cheese along with cornbread. See recipe below.
4. Note: Chili is often best reheated the following day after the ingredients have had time to thoroughly blend. Great make-ahead meal.

 

Darn Good Cornbread

Ingredients

• 1 1/2 cups cornmeal
• 2 1/2 cups milk
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon baking powder
• 2/3 cup white sugar
• 2 eggs
• 1/2 cup vegetable oil

Directions

1.  Preheat oven to 400 degrees F.  In a bowl, combine the cornmeal and milk and let it stand for a few minutes.  Grease a 9×13 inch baking pan or prepare a muffin pan.

2.  In a large bowl, combine the flour, baking powder, salt and sugar.   Add the flour mixture to the cornmeal mixture.  Add the eggs and oil and mix until smooth.  Pour the batter into the greased pan or muffin tins.

3.  Bake for 30 to 35 minutes if using the 9×13 pan (or until a knife inserted into the center comes out clean), and for 13-15 minutes if making muffins.

East-West Lentil Stew

East-West Lentil Stew

 

 

Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

A union of Mexican and Indian flavors in a hearty, satisfying lentil stew.

Ingredients

• 2 tbs olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• ¼ lb Mexican chorizo
• 2 cups butternut squash, diced
• 1 stalk celery, diced
• 1 cup lentils
• 3 cups chicken stock
• 1 bay leaf
• 1 tsp curry powder
• Salt and pepper to taste
• 1 cup Swiss chard, thinly sliced

Instructions

1. In a Dutch oven, saute the onion and garlic in olive oil until translucent, add the chorizo and brown, add the squash and celery and saute for another 2 minutes, add the lentils, stock, bay leaf, curry powder, and salt and pepper. Bring to a slow boil, reduce heat to low, cover and simmer for 20 minutes or until the lentils and vegetables are soft. Add the Swiss chard and cook for another 3 minutes. Serve hot.

Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup

 

 

Ingredients

• Shredded chicken from 1 large chicken breast (1-1½ pounds)
• 2 tablespoons butter
• 1 small yellow onions, chopped
• 1 clove garlic, minced
• 2 tablespoons masa harina
• 2 tablespoons all-purpose flour
• 2 cups good quality chicken broth (see pictured instructions for making homemade chicken broth out of the chicken breast)
• 1 (12 oz) can evaporated milk
• 1¼ cup salsa
• 1 (15 oz) can whole kernel corn
• 1 (15 oz) can black beans (drained and rinsed to prevent soup discoloration)
• 1 teaspoon cumin
• 1½ teaspoons ancho chile powder
• 1½ teaspoon salt
• ¼ freshly ground black pepper
• 1½ cups shredded cheddar cheese
• ½ cup sour cream
• ¼ cup fresh cilantro, chopped
• Sour cream, shredded cheddar cheese, cilantro and tortilla chips for topping

Instructions

1. Heat the butter in a Dutch oven over medium-high heat and saute the onion until tender, about 7 minutes. Add the garlic and saute for another minute.
2. Add the masa harina and flour and stir to combine. Cook for 1 minute. Gradually add the broth, whisking constantly to prevent clumping. Add the evaporated milk and simmer until slightly thickened.
3. Add the shredded chicken, salsa, corn, beans, and all the spices. Stir to combine, bring to a boil, reduce the heat to low, cover and simmer for 15 minutes, stirring frequently. Add the shredded cheese, sour cream, and cilantro, stir to combine and warm through for another minute. Add salt and pepper to taste.
4. Serve hot topped with sour cream, shredded cheddar cheese, chopped fresh cilantro and crumbled tortilla chips.
5. Note: Leftovers will be thicker when reheated. Add some extra chicken broth or milk accordingly.

 

Chop the onions, mince the garlic.

Saute the onions in the butter until tender, about 7 minutes, then add the garlic and saute for another minute.  Add the flour and the masa harina and stir until incorporated with the onion mixture, cook for 1 minute.

Add the chicken stock gradually, whisking constantly to prevent clumps, then add the evaporated milk.  Simmer until slightly thickened.

Add the shredded chicken and stir to combine.

Add the corn, beans, and salsa (I used my own “Restaurant Style Mexican Salsa” – recipe soon to come!)

Add all the spices.

Stir to combine.  Bring to a boil, reduce the heat to low, cover and simmer for 15 minutes.  Add the shredded cheddar cheese, sour cream, and the fresh cilantro and stir until the cheese is dissolved and the soup is heated through, another minute.  Add salt and pepper to taste.

Note:  Leftovers will be thicker when reheated.  Add some extra chicken broth or milk accordingly.

Serve hot topped with sour cream, shredded cheddar cheese, some fresh chopped cilantro, and crumbled tortilla chips.

Hungarian Chicken Goulash

Hungarian Chicken Goulash

 

 

Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

 

Made in authentic Hungarian fashion, simple ingredients yield tremendous depth of flavor.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• 2 large yellow onions, chopped
• 5 cloves garlic, minced
• 6 yellow or orange bell peppers (or a combination of the two), chopped
• 3 tomatoes, diced
• 3 chicken breasts (about 1½ pounds), cubed
• ¼ cup sweet Hungarian paprika
• 3 chicken bouillon cubes
• ½ teaspoon caraway seeds, crushed
• 2 bay leaves
• 1 teaspoon crushed black peppercorns
• Salt and pepper to taste
• Sour cream

Instructions

1. Heat the olive oil and butter in a largeDutch oven over medium high heat. Saute the onions until tender and translucent, about 5-7 minutes. Add the garlic and cook for another minute.
2. Add the bell peppers and the paprika powder and cook for another 7-8 minutes until tender. Add the tomatoes and chicken and cook for another two minutes.
3. Add the bouillon cubes, caraway seeds, bay leaves and cracked peppercorns. Stir to combine. Pour in enough water to just cover the mixture, about 4 cups.
4. Bring the goulash to a boil, reduce the heat to low, cover and simmer for one hour. Add salt and pepper to taste.
5. Serve in bowls with a dollop of sour cream.

Hungarian Mushroom Soup

Hungarian Mushroom Soup

 

Ingredients

• 2 tablespoons butter (vegan substitute: vegetable spread, like Earth Balance)
• 1 large onion, diced
• 1 clove garlic, minced
• 12 oz mushrooms (cremini or white button mushrooms, chopped)
• 2 tablespoons paprika
• 4 teaspoons fresh dill, chopped or 2 teaspoons dried dill
• 1 teaspoon salt
• ¼ teaspoons black pepper
• 3 tablespoons butter (vegan substitute: vegetable spread, like Earth Balance)
• 2 tablespoons flour
• 1 cup milk (vegan: use soy or hemp milk)
• 2 cups beef broth (vegan: use vegetable broth)
• 1 tablespoon soy sauce
• ½ cup sour cream (vegan: use vegan sour cream)
• Parsley, chopped, for garnish
• Extra sour cream, for garnish

Instructions

1. Melt 2 tablespoons of butter in small pan. Saute the onions until translucent and just barely beginning to brown. Add the garlic and saute for another minute. Add the mushrooms and sauté for 5 minutes until the mushrooms release their juices. Add the paprika, dill, salt and pepper. Set aside.
2. In a Dutch oven, melt 3 tablespoons of butter and stir in the flour, constantly whisking for several minutes until the mixture is a rich, caramelized brown. Add the milk and broth, still whisking until the mixture is smooth. Add the mushroom mixture. Bring to a boil, reduce heat to medium, cover and simmer for 15 minutes, stirring occasionally. Stir in the sour cream, simmer for another 2 minutes. Serve immediately with chopped parsley. Add a dollop of sour cream to each bowl if desired.
3. Served with crusty bread.

French Onion Soup

French Onion Soup

Recipe courtesy Tyler Florence

537 Reviews

Total Time: 1 hours 10 minutes

Prep:

Cook:

0 hours 15 minutes

0 hours 55 minutes

Yield:

4 to 6 servings

Level:

Easy

Ingredients

1/2 cup unsalted butter

4 onions, sliced

2 garlic cloves, chopped

2 bay leaves

2 fresh thyme sprigs

Kosher salt and freshly ground black pepper

1 cup red wine, about 1/2 bottle

3 heaping tablespoons all-purpose flour

2 quarts beef broth

1 baguette, sliced

1/2 pound grated Gruyere

Directions

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper. When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes. Ladle the soup in bowls and float several of the Gruyere croutons on top. Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.