Pseudo Texas-Style Chili/Stew

Happy Monday!  How was everyone's weekend??? 

Ours was pretty fantastic!  Andy's birthday was Saturday and I tried to make it as awesome as possible!  I made him a Buckeye Cake (Everybody knows what a buckeye is right?  Peanut Butter.  Chocolate.  Need I say more?  It was definitely a rich cake (too rich for my taste, but right up Andy's alley!) and he even said it was one of the best cakes he's ever eaten!  Score! 

We also went to dinner at the Village Anchor which was pretty damn awesome, if I do say so myself!  And it was funny, too, because when we first walked in John Schnatter (Papa John's Pizza Owner) was just sitting casually at the bar.  I don't get star struck by any means, but famous people just amuse me.  Hehe.

Anyway, then Andy wanted so desperately to go see the new Harry Potter and so I took him!  We're not Harry Potter fans at all, he was just amazed by the cinematography, and I guess I do have to admit, it was a pretty good movie, and they slyly split it up into two movies so we just have to go see the next part.

Enough about my weekend, shall we get to a recipe?

I can't claim that this is a true Texas-Style Chili because I made a TON of adaptions to this, and well... I've never been to Texas and eaten chili there, so I have no basis for comparison.  But either way, whatever you want to call this, chili, stew, what-have-you, it was delicious.

Ingredients:
Adapted from Food & Wine's recipe

3 New Mexico chiles, stemmed and seeded
3 Guajillo chiles, stemmed and seeded
2 cups boiling water
2 canned chipotles in adobo
1 cup brewed coffee
One 12-ounce bottle pale ale
2 tablespoons vegetable oil
2 & 1/2 lbs. sirloin, cut into cubes
salt and pepper, to taste
1 onion, chopped
2 garlic cloves, minced
3/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
6 cups beef stock
1/4 cup masa harina (corn flour)
1 ounce semi-sweet chocolate, chopped
Sriracha
1 can seasoned black beans
1/2 lb. spaghetti noodles (optional, I think this is a Midwest thing)
Shredded cheddar cheese, jalapenos and warm corn tortillas, for serving

Heat a large skillet under medium high heat and add chiles.  Toast under just charred on all sides, about 4-6 minutes.  Place chiles in a heatproof bowl and cover with boiling water.  Let chiles soften in liquid, about 20 minutes.

Drain the chiles and transfer to a tall bowl or container.  Add chipotle peppers and coffee.  Blend with an immersion blender until smooth.  Slowly add in beer and blend again for a minute or two.  Set aside.

Bring out the crockpot (1st crockpot recipe of the fall season guys!) and turn the heat on to high.

Heat a large skillet under medium high heat and add olive oil.  Season the sirloin with salt and pepper and add half of it to skillet.  Cook until browned on all sides, about 8 to 10 minutes.  Remove from skillet with slotted spoon and cook other half sirloin in the same manner.  Return all meat to skillet and cook until heated through, about 1-3 minutes.

Add onion and garlic to skillet with meat and cook until onion starts to soften, about 3-5 minutes.  Stir in coriander, cumin, cinnamon, and cloves.  Transfer mixture to preheated crockpot. 

Pour in chile-beer mixture into crockpot with meat.  Also pour in beef stock and black beans.  Let heat in crockpot for about 2-3 hours.

Ladle out 2 cups of the sauce and whisk in corn flour.  Return sauce back to chili and heat for an additional 30 minutes, or until slightly thickened. 

Add in spaghetti noodles and cook until they have softened.  Season with salt and pepper, if needed and add a little bit of Sriracha for some spice.

Ladle chili into bowls and top with cheddar cheese and jalapenos!  We also served this with corn bread and some warm tortillas. 
 

This definitely wasn't as thick of a "chili" as I wanted, so Andy dubbed it more of a stew than anything.  It definitely had flavor and for those of you used to tomato-based chili's, just chili-based chili is pretty rockin' so I'd definitely give it a try sometime!  Enjoy guys!

Cheesy Beefy Potato Soup

First of all... I just want to say, I am so glad to be off work today. It was an absolute madhouse. From crazy customers, to irate individuals, and just a damn busy day... it feels so nice to pop open a Stella and write this blog.

We've all seen those "munchie-themed" movies/tv shows like Half-Baked, or Harold & Kumar, or practically any Dave Chappelle skit, but I was reading an article from MercuryNews.com about a little bakery/shop that provides a "gourmet" look at munchies. Yeah, the menu looked pretty tasty, with things like cheddar jalapeno muffins, Ghiradelli triple-chocolate lavender brownies, pissaliere, and a roasted sun-dried tomato soup. So what's so different about this place? Well, it uses something called "cannabutter"... which is basically melted butter, water, and crushed marijuana mixed together, then allowed to harden. Yeah... a sophisticated pot head's dream right? Well... turns out, even though they've legalized medical marijuana out in California (where the shop is located), some laws haven't been made to allow this sort of thing to keep going on, so the shop is going to have to close down by next Wednesday.

Minus the whole marijuana theme, the actual menu sounds pretty tasty, even without using the illegal goods. Might have to try whipping up my next batch of brownies with a hint of lavender.

Anyway... this potato soup is probably one of the best I've ever had. It's perfectly cheesy, loaded with potatoes, and has that perfect hint of jalapeno and bacon that just set it off!


Ingredients:

8 oz. cheddar cheese, shredded
1/4 cup flour
5 Yukon Gold potatoes, diced
1 tablespoon butter
2 carrots, peeled and diced
1 onion, diced
salt and pepper to taste
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 lb. ground beef
3 cups chicken broth
1 can beer (I just used some Miller Lite I had in the fridge, nothing fancy)
1 teaspoon parsley
1 & 1/2 cups milk
1/2 cup heavy cream
1/4 cup sour cream
1/4 cup jarred jalapenos, diced
1-2 tablespoons liquid from jalapenos
5 strips bacon, cooked until crispy and chopped

In a medium bowl, toss the shredded cheese with the flour and set aside.

Bring a large pot of water to a boil and add potatoes. Salt well and simmer until soft, about 8-10 minutes (Yukon Golds are pretty soft for a potato to begin with so it shouldn't take long). Drain pot to remove water and return potatoes.

In a large skillet, melt butter under medium high heat. Add the carrots, onion, salt and pepper, garlic powder, and onion powder. Cook until vegetables have started to soften, about 5 minutes or so. Add the ground beef and cook until browned. Strain any fat, if needed. Pour mixture in pot with potatoes.

Add in chicken broth, beer, and parsley and bring heat to about medium. Simmer for about 5 minutes. Add milk and heavy cream. Simmer for another 3-5 minutes, and be careful not to let soup come to a boil. Turn off the heat and stir in cheese until it is all melted. Stir in sour cream and jalapeno juice. Season with salt and pepper, if needed.

Ladle soup into deep bowls and top with chopped jalapenos and chopped bacon.

Like I said, this is one of THE best potato soups I've ever had. I know a lady named Rhonda that makes a hell of a potato soup also, so I can't say it tops hers, but it gives it some stiff competition. Enjoy!

Chili Con Carne

So I'm not much on fast food. Sure, I'll take an occasional trip through the Taco Bell drive through after a night of drinking, but besides that, I'm a pretty anti-fast food kind of gal. As I stumbled upon a new website (to me anyway), Fancy Fast Food, I was a bit more than intrigued. The current recipe on there is a spin on KFC's new Double Down sandwich. If you haven't seen this sandwich... it's pretty ridiculous. I mean, I like chicken more than your average joe, but this is a little excessive. Practically, it's two fillets of breaded and fried chicken, sans bread, and with Monterrey Jack cheese and bacon in between. Yeah... heart attack in one bite, right? So to fancy it up, Erik from Fancy Fast Food pointed out that it's nothing but a gimmicky Cordon Bleu, and made it look palatable after turning it into an amuse bouche. Hmm... maybe fast food isn't bad after you strip it down and turn it into something else eh? I don't know, I think I may still have to stay away from it...

And I know chili really isn't on one's mind in the summer time, but this chili con carne is surprisingly light and delicious. Definitely even better for leftovers the next day after the flavors have gotten a chance to meld with eachother!


Ingredients:
Adapted from Rocco Dispirito's "Now Eat This!" - Super-Light Mexican Chili Con Carne With Beans

4 garlic cloves, minced
1 onion, diced
1 green bell pepper, seeded and diced
35 oz. can whole tomatoes, chopped and juice reserved
3 tablespoons chili powder
2 tablespoons cumin
salt and pepper to taste
1 lb. ground turkey breast
14 oz. can seasoned black beans, drained
1 cup shredded cheddar cheese
chopped jalapenos (optional)

In a large dutch oven, combine the garlic, onion, bell pepper, tomatoes & juice, chili powder and cumin. Bring to a boil under medium high heat. Season with salt and pepper to taste. Reduce heat and simmer for about 8 to 10 minutes.

Bring the heat back up to medium high and add in ground turkey. Break up the turkey and add in black beans. Season with salt and pepper to taste. Bring to a boil, then reduce heat to a simmer and continue to cook for another 8 to 10 minutes, or until turkey is cooked through.

Ladle chili into bowls and top with shredded cheese and jalapenos.

This is definitely a quick fix meal for a busy weeknight. The chili was ready within 30 minutes and you can definitely play with the amount of spice you want to achieve. Enjoy!

P.S. - we're not OFFICIAL! members of Grasshopper Distribution CSA here in Louisville! Our first pick up is July 7th and we're (mostly me) majorly excited!!!

Vietnamese Banh Mi Burgers

I love a good burger. Big burgers, small burgers, thin, thick, whatever... as long as it's good, I'm down for it. I like this recipe because it takes a tradition Vietnamese Banh Mi sandwich (here's the Wikipedia article here) and converts it into a burger. Definitely makes the house smell pretty awesome too.

Ingredients:
Adapted from Food & Wine Nov 2009 Issue - "Vietnamese-Style Banh Mi Burgers"

2 carrots, shredded
1/4 cup rice vinegar
1 tablespoon sugar
1/2 cup mayonnaise
2 tablespoons Frank's Red Hot Sauce
2 teaspoons tomato paste
1 garlic clove, minced
salt and pepper
1 & 1/2 lbs ground beef
1 & 1/2 teaspoons curry powder
2 tablespoons vegetable oil
2 tablespoons unsalted butter, softened
4 ciabatta rolls
10 jalapeno slices (more or less depending on your like/hatred of spiciness)

Preheat oven to 400 degrees F. In a small bowl, combine the carrots, jalapenos, rice vinegar, and sugar. Toss to combine and let sit for about 10 minutes. Drain, then set aside.

In another small bowl, mix the mayonnaise, tomato paste, hot sauce, garlic, salt, and pepper. Mix well and set aside.

Patty up the beef into 4 large burgers. You could go as thick or thin as you want, but I just quartered my ground beef and made a patty out of each one. It made for a decent size patty. Season each patty with curry powder, salt, and pepper. It's pretty simple seasoning here, but I think the curry powder really adds a depth of flavor.


In a large skillet, heat the oil under medium-high heat. Add the patties and cook until nicely browned on each side. Flip only once, took about 15 minutes or so, depending on how thick your patties are.

While the patties are cooking, you can start crisping up your ciabatta rolls. Cut each roll in half and spread butter on cut sides of bread. Set bread, cut side up, and bake for about 5 minutes so get a nice lightly toasted roll.


Spread spicy mayo on on side of roll, then place patty on roll, and top with pickled carrots and jalapenos.

These were definitely different, but still had a good flavor for a burger. The bread was crunchy. The burger was juicy. The toppings and condiments worked well with everything. Definitely a must try burger. Enjoy!