There's something about a crisp, Fall day that makes me crave chili. Even if I'm chilled to the bone, one bowl of chili brings me back to right and makes me feel cozy. I've tried a million recipes with varied success, but this here recipe I'm about to give you is Chili The Way I Like It. It didn't come from a published recipe, it came from tinkering with process and spices, and it's not super hot, but it does have a nice heat at the back of it. Just The Way I Like It. If you're in need of a satisfying chili recipe, give this one a whirl!
Two-Bean Chili
1 lb. ground beef
1 small onion, diced
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/2 c. water
28-32 oz. of canned tomatoes (I used a can of stewed tomatoes and a can of diced tomatoes because that's what I had on hand, but use whatever you've got)
1 tsp. oregano
1/2 tsp. cumin
1/2 tsp. ground white pepper
1 tsp. garlic powder (or use 1 clove minced)
1 1/2-2 tsp. chili powder (adjust this to your taste)
1/4 tsp. cayenne pepper
1 bay leaf
1 can kidney beans, mostly drained
1 can black beans, undrained
First, heat up a pot until it's "screaming hot" (as Rachel Ray likes to say), then crumble in your ground beef. Cook it most of the way through, constantly breaking it up with a spoon or spatula. Then add the salt and black pepper, along with the onion and water. Cook over high heat until most of the water has evaporated--this makes the meat nice and tender and really saturates it with the onion and salt and pepper. I could almost eat it just like this.
To the now-relatively-dry ground beef mixture, add the oregano, cumin, white pepper, garlic powder, chili powder, and cayenne. Stir the mixture over medium high heat for about a minute, just to "toast" the spices and bring out their flavor.
Then add the tomatoes and beans. Then toss in the bay leaf and give it a stir. Let the mixture come to a boil and then reduce it to a simmer for at least half an hour, preferably more. OR you could toss it into the crock pot and let it simmer for a long time on Low. Mmmmm good.
My favorite way to serve this is over pasta (radiatore, rotini, and elbow noodles are all favorites) and topped with cheese. Delish!
Serves 6.
Showing posts with label Beans. Show all posts
Showing posts with label Beans. Show all posts
Wednesday, October 7, 2009
Monday, February 9, 2009
Refried Beans
I am always repulsed by the refried beans from the can. I mean, I love the flavor, but there's something about prying the strangely-gelatinous pink mass from its metal home that sets me ill-at-ease. Perhaps it looks too much like pet food? Or perhaps it just smells too much like pet food? The sad thing is that I LOVE the taste of refried beans. And I LOVE bean dip, especially out at a restaurant. But are my options really that I have to go to a restaurant to get good refried beans or tolerate the glop from a can? There must be a better way.
So one Saturday morning, I happen to catch America's Test Kitchen on PBS. THey were making huevos rancheros, I believe, and were having the same bean trouble I was. So they figured out how to make refried beans at home without having to first cook the beans and all that. It was quick, easy, and according to them, it was much tastier than the tin-can counterpart. I thought it was worth a try.
Of course, I used their recipe as a guideline, but didn't have all of the ingredients they called for. So with some improvisation, this is what I came up with. I've made it several times since then, and I come dangerously close to gluttony when I have a warm bowl of these beans and some good tortilla chips.
Give it a try--you might be surprised!!
Refried Beans
1 lg. can pinto beans, drained, liquid reserved
1 small onion, diced finely
4 strips of bacon (OR 1-2 Tbsp. bacon fat, if you've got some)
1 Tbsp. olive oil
2 cloves garlic, minced
1 4 oz. can green chilies, chopped as finely as desired
1 tsp. cumin
1/2 tsp. Kosher salt (or to taste)
In a saute pan over medium heat, render the fat from the bacon. Then eat the bacon, leaving the fat in the pan. Cooking does have its perks! To the drippings, add the onion, and saute until it begins to soften. Then add the chilies and garlic, and also the cumin and salt. Saute until fragrant, about a minute or two.
Meanwhile, toss the pinto beans into a food processor or blender, then add the onion/chile mixture on top. Pulse until the beans are as smooth as you like them, adding the reserved liquid until they're your preferred consistency.
Heat olive oil in that same saute pan, and transfer beans to warm pan. Cook over medium high heat until warmed through, just to combine flavors.
Sit down in a comfy chair with these beans and a fresh bag of tortilla chips and sigh contentedly. Then consume the whole bowl. Makes about 2 cups.
ALTERNATELY, you can use these in a Mexican layer dip, or spooned over deluxe nachos, or tucked inside tacos and burritos...I'm just saying, the possibilities are practically endless.
So one Saturday morning, I happen to catch America's Test Kitchen on PBS. THey were making huevos rancheros, I believe, and were having the same bean trouble I was. So they figured out how to make refried beans at home without having to first cook the beans and all that. It was quick, easy, and according to them, it was much tastier than the tin-can counterpart. I thought it was worth a try.
Of course, I used their recipe as a guideline, but didn't have all of the ingredients they called for. So with some improvisation, this is what I came up with. I've made it several times since then, and I come dangerously close to gluttony when I have a warm bowl of these beans and some good tortilla chips.
Give it a try--you might be surprised!!
Refried Beans
1 lg. can pinto beans, drained, liquid reserved
1 small onion, diced finely
4 strips of bacon (OR 1-2 Tbsp. bacon fat, if you've got some)
1 Tbsp. olive oil
2 cloves garlic, minced
1 4 oz. can green chilies, chopped as finely as desired
1 tsp. cumin
1/2 tsp. Kosher salt (or to taste)
In a saute pan over medium heat, render the fat from the bacon. Then eat the bacon, leaving the fat in the pan. Cooking does have its perks! To the drippings, add the onion, and saute until it begins to soften. Then add the chilies and garlic, and also the cumin and salt. Saute until fragrant, about a minute or two.
Meanwhile, toss the pinto beans into a food processor or blender, then add the onion/chile mixture on top. Pulse until the beans are as smooth as you like them, adding the reserved liquid until they're your preferred consistency.
Heat olive oil in that same saute pan, and transfer beans to warm pan. Cook over medium high heat until warmed through, just to combine flavors.
Sit down in a comfy chair with these beans and a fresh bag of tortilla chips and sigh contentedly. Then consume the whole bowl. Makes about 2 cups.
ALTERNATELY, you can use these in a Mexican layer dip, or spooned over deluxe nachos, or tucked inside tacos and burritos...I'm just saying, the possibilities are practically endless.
Friday, February 6, 2009
Taco Soup
When I was a junior in college, I took a very humanitarian Spring Break road trip to Arkansas to help clean up after an F5 tornado destroyed a small town. The sister of a friend of mine lived nearby, so we stayed with her and her husband during our time there, and she introduced me to two delicious dishes. The first was queso dip. I'd had queso dip from a jar before, and loved it, but Rebecca made queso with Velveeta and this fantastic stuff called Ro*Tel. I won't post a recipe for that one; chances are, a)you already know how to make it, and b) even if you don't, you probably gleaned enough from the list of ingredients to surmise how to make it.
The second dish was a chili-like concoction called Taco Soup. Spicy, tangy, and hearty, it was Tex-Mex heaven in a bowl, and I was instantly smitten. Believe it or not, I am an introvert, and because of that, I did not ask her for the recipe for this soul-satisfying soup. But I was able, some time later, to hone its ingredients to achieve the flavor I fell in love with at Bill and Rebecca's house. My recipe has become a trifle more sophisticated over the years, but it is still the smoky, spicy soup I met in Arkansas those many years ago. That, and it couldn't be easier! I'm sure you've seen recipes for this before; here's mine.
Taco Soup
1 lb. ground beef
1 small sweet onion, finely diced
1 clove garlic, minced or pressed
Salt and pepper to taste
1/2 c. water or beef broth
1 28-oz. can crushed tomatoes
1 16-oz. can diced tomatoes, undrained
1 can yellow hominy, undrained
1 can beans (your choice--I like dark red kidney beans or black beans), undrained
1 tsp. ground oregano
1 tsp. cumin
1 tsp. taco seasoning
1/8 tsp. cayenne
1 bay leaf
Steamed rice
Cheddar cheese
Fritos
In a dutch oven, brown ground beef, and drain. (Make sure beef is browned and not merely gray; color=flavor!) Add in onions and saute over medium heat until onions are translucent. (Beef will continue to brown. GOOD!) Add in garlic, and saute until fragrant, about 1 minute. Add salt and pepper to taste.
Deglaze the pan with water or broth, scraping up all the browned bits from the bottom. Add in oregano, cumin, taco seasoning, and cayenne, stirring well to combine. Then add the tomatoes, hominy, and beans. Stir to combine. Toss the bay leaf into the mixture, and simmer, uncovered, for 30 minutes.
Serve over rice, topped with cheese, and sprinkled liberally with fritos.
Serves 6.
The second dish was a chili-like concoction called Taco Soup. Spicy, tangy, and hearty, it was Tex-Mex heaven in a bowl, and I was instantly smitten. Believe it or not, I am an introvert, and because of that, I did not ask her for the recipe for this soul-satisfying soup. But I was able, some time later, to hone its ingredients to achieve the flavor I fell in love with at Bill and Rebecca's house. My recipe has become a trifle more sophisticated over the years, but it is still the smoky, spicy soup I met in Arkansas those many years ago. That, and it couldn't be easier! I'm sure you've seen recipes for this before; here's mine.
Taco Soup
1 lb. ground beef
1 small sweet onion, finely diced
1 clove garlic, minced or pressed
Salt and pepper to taste
1/2 c. water or beef broth
1 28-oz. can crushed tomatoes
1 16-oz. can diced tomatoes, undrained
1 can yellow hominy, undrained
1 can beans (your choice--I like dark red kidney beans or black beans), undrained
1 tsp. ground oregano
1 tsp. cumin
1 tsp. taco seasoning
1/8 tsp. cayenne
1 bay leaf
Steamed rice
Cheddar cheese
Fritos
In a dutch oven, brown ground beef, and drain. (Make sure beef is browned and not merely gray; color=flavor!) Add in onions and saute over medium heat until onions are translucent. (Beef will continue to brown. GOOD!) Add in garlic, and saute until fragrant, about 1 minute. Add salt and pepper to taste.
Deglaze the pan with water or broth, scraping up all the browned bits from the bottom. Add in oregano, cumin, taco seasoning, and cayenne, stirring well to combine. Then add the tomatoes, hominy, and beans. Stir to combine. Toss the bay leaf into the mixture, and simmer, uncovered, for 30 minutes.
Serve over rice, topped with cheese, and sprinkled liberally with fritos.
Serves 6.
Friday, January 18, 2008
White Chicken Chili
Back before my husband and I tied the knot and he whisked me away to the land of promise, I worked for a small, non-profit organization. I was there for three years, and I loved it; hundreds of miles away from my family, they became my local family.
One of the days I most looked forward to was soup and salad potluck day. One of the dear ladies I worked with, Betty, always brought in her signature soup, a White Chicken Chili. It was, among so many delicious options, my personal favorite, a fact that I shared with her on more than one occasion. I remember having the feeling that its recipe was a closely guarded secret, and I always imagined Betty in the kitchen tinkering with this and that until it had arrived at perfection. Looking back, I'm pretty sure I alone manufactured that story; I can't remember a single shred of evidence to support it. (At least, I hope that's true--otherwise, I could be in big trouble for sharing this recipe with you.) But it seemed a much more romantic and intriguing notion than reality: Betty, under shroud of night, clutching her cumin and cayenne, casting furtive glances about to check if anyone was hiding in the shadows, watching her develop her secret soup formula. She probably got the recipe from a book somewhere, but that isn't very exciting, is it?
When it came time for me to wed (doesn't that sound old timey?), the ladies I worked with threw me a bridal shower. Most gifts came from my registry, but there were, of course, several exceptions: some hand-knit dishcloths, a decorative wooden rooster (thanks, Sandy), a soup tureen with bas relief grapes and squash and things on it. The soup tureen was from Betty. I hadn't registered for it, and to be truly honest, it wasn't really my style (sorry, Betty, if you're reading this). But tucked inside that tureen was the best present I received all day: Betty's White Chicken Chili recipe.
I have since seen many versions of this recipe, and I'm sure they're all quite similar, but I've been making this one for years because it was a gift to me, and I love it. I'm passing it along to you in the hope that you will love it, too.
White Chicken Chili
1 48 oz. jar Great Northern Beans
4 cups chicken broth
1 medium onion, chopped
1 Tbsp. olive oil
2 (4 oz.) cans chopped green chilies
1 tsp. ground cumin
1 1/2 tsp. ground oregano
1/4 tsp. cayenne pepper
4 cups cooked chicken, diced
In a large dutch oven or soup pot, saute onion in oil until tender and translucent. Add chilies and spices and mix thoroughly. Add beans, broth, and chicken, and stir well. Bring to a boil, reduce heat, and simmer 1 hour.
Serves 10
Betty even noted for our information: 415 calories, 16 grams of fat per serving.
Being health conscious, Betty probably doesn't do what I do after the soup is done: ladle it into soup bowls, and top it with shredded cheddar and a dollop of sour cream. But it's really, really good that way, even if you have to throw those 415 calories and 16 grams of fat out the window.
One of the days I most looked forward to was soup and salad potluck day. One of the dear ladies I worked with, Betty, always brought in her signature soup, a White Chicken Chili. It was, among so many delicious options, my personal favorite, a fact that I shared with her on more than one occasion. I remember having the feeling that its recipe was a closely guarded secret, and I always imagined Betty in the kitchen tinkering with this and that until it had arrived at perfection. Looking back, I'm pretty sure I alone manufactured that story; I can't remember a single shred of evidence to support it. (At least, I hope that's true--otherwise, I could be in big trouble for sharing this recipe with you.) But it seemed a much more romantic and intriguing notion than reality: Betty, under shroud of night, clutching her cumin and cayenne, casting furtive glances about to check if anyone was hiding in the shadows, watching her develop her secret soup formula. She probably got the recipe from a book somewhere, but that isn't very exciting, is it?
When it came time for me to wed (doesn't that sound old timey?), the ladies I worked with threw me a bridal shower. Most gifts came from my registry, but there were, of course, several exceptions: some hand-knit dishcloths, a decorative wooden rooster (thanks, Sandy), a soup tureen with bas relief grapes and squash and things on it. The soup tureen was from Betty. I hadn't registered for it, and to be truly honest, it wasn't really my style (sorry, Betty, if you're reading this). But tucked inside that tureen was the best present I received all day: Betty's White Chicken Chili recipe.
I have since seen many versions of this recipe, and I'm sure they're all quite similar, but I've been making this one for years because it was a gift to me, and I love it. I'm passing it along to you in the hope that you will love it, too.
White Chicken Chili
1 48 oz. jar Great Northern Beans
4 cups chicken broth
1 medium onion, chopped
1 Tbsp. olive oil
2 (4 oz.) cans chopped green chilies
1 tsp. ground cumin
1 1/2 tsp. ground oregano
1/4 tsp. cayenne pepper
4 cups cooked chicken, diced
In a large dutch oven or soup pot, saute onion in oil until tender and translucent. Add chilies and spices and mix thoroughly. Add beans, broth, and chicken, and stir well. Bring to a boil, reduce heat, and simmer 1 hour.
Serves 10
Betty even noted for our information: 415 calories, 16 grams of fat per serving.
Being health conscious, Betty probably doesn't do what I do after the soup is done: ladle it into soup bowls, and top it with shredded cheddar and a dollop of sour cream. But it's really, really good that way, even if you have to throw those 415 calories and 16 grams of fat out the window.
Tuesday, August 28, 2007
Bronco Beans
My mom used to make this rich bean dish when I was a kid. I hated it. Of course, I wasn't a very adventuresome eater back then--I didn't let my foods touch each other on the plate, much less in a casserole dish.
Now that I am older and more sophisticated, I recognize the simple beauty of a casserole that includes canned beans, bacon and ground beef. Bronco Beans are not low-calorie, low-fat or low- anything else; they are made up of a veritable truckload of carbs. The recipe calls for ketchup and brown sugar. It is lowbrow food at its sloppy finest, so if you are looking for something to serve at a swanky dinner party, do not make this.
If, however, you are having a barbecue or potluck and want to come home with an empty dish, this is a great go-to recipe.
And a small disclaimer: I lost my mother's recipe (sorry, Mom), so this may not be exactly her concoction per se, but it tastes pretty close. I'm sure if I've omitted anything truly important, she'll comment on it.
Bronco Beans
1/2 lb. bacon, cooked and crumbled
1 lb. ground beef, browned with 1 medium onion, diced
1 can pork and beans, undrained
1 can dark red kidney beans, drained
1 can butter beans (or Great northern beans, if you prefer), drained
1/2 c. ketchup
1 c. brown sugar
3 Tbsp. apple cider vinegar
1 tsp. mustard powder
Preheat oven to 350 degrees.
Combine bacon, beef and onion, pork and beans, kidney beans, and butter beans.
In a separate bowl, thoroughly mix the ketchup, sugar, vinegar, and mustard. Combine with the bean mixture in a large casserole dish.
Cover, and bake for 1 hour.
Serves 8 as a side dish.
Now that I am older and more sophisticated, I recognize the simple beauty of a casserole that includes canned beans, bacon and ground beef. Bronco Beans are not low-calorie, low-fat or low- anything else; they are made up of a veritable truckload of carbs. The recipe calls for ketchup and brown sugar. It is lowbrow food at its sloppy finest, so if you are looking for something to serve at a swanky dinner party, do not make this.
If, however, you are having a barbecue or potluck and want to come home with an empty dish, this is a great go-to recipe.
And a small disclaimer: I lost my mother's recipe (sorry, Mom), so this may not be exactly her concoction per se, but it tastes pretty close. I'm sure if I've omitted anything truly important, she'll comment on it.
Bronco Beans
1/2 lb. bacon, cooked and crumbled
1 lb. ground beef, browned with 1 medium onion, diced
1 can pork and beans, undrained
1 can dark red kidney beans, drained
1 can butter beans (or Great northern beans, if you prefer), drained
1/2 c. ketchup
1 c. brown sugar
3 Tbsp. apple cider vinegar
1 tsp. mustard powder
Preheat oven to 350 degrees.
Combine bacon, beef and onion, pork and beans, kidney beans, and butter beans.
In a separate bowl, thoroughly mix the ketchup, sugar, vinegar, and mustard. Combine with the bean mixture in a large casserole dish.
Cover, and bake for 1 hour.
Serves 8 as a side dish.
Friday, August 24, 2007
Cilantro-Lime Rice and Black Beans
Mixed marriages are tough. To recap, my husband is a country boy and I am a city girl. He likes mushrooms, I think they look like brain matter and taste like dirt. He loves pork, and I am decidedly on the fence. But here's another: I love Qdoba. He does not.
Oh, he'll eat there every once in a while, just to humor me, but I know it's not his favorite.
How I love a Naked Burrito, though--that steaming bowl of cilantro-lime rice, black beans, pico de gallo, adobo chicken, and shredded cheese makes my soul sigh. Ahhhh, comfort.
Who wants to spend the money, though, when we have all of those components at our house? We can feast for pennies on the dollar of what a Qdoba meal for four would cost. So I decided to re-create Naked Burritos at our house, and I must say, the results were astonishing.
It was a little labor intensive, since I made everything from scratch. (Well, mostly: the beans I used were canned black beans, which I doctored with garlic, bay, cayenne, and cumin). I made two kinds of salsa--the pico de gallo salsa for me, and the roasted corn salsa for Abe. I even roasted the corn myself. And I had never made Adobo chicken before, but it was easy and fantastic.
But even with all of that tasty stuff, a Naked Burrito wouldn't be what it is without the fresh simplicity of Cilantro-Lime rice. And it couldn't be easier to prepare!
p.s. The whole meal came together in about 35-40 minutes, so while there are a lot of components to prepare, it still works as a weeknight dinner.
Cilantro-Lime Rice
1 c. basmati rice or other long-grain rice, well-rinsed
2 tsp. olive oil (keeps the rice grains separate a bit better)
1/2 tsp. salt
1 3/4 c. water
3 Tbsp. finely chopped fresh cilantro
2 Tbsp. fresh lime juice
Bring water to boil in a medium saucepan. Add olive oil, rice, and salt. Stir just to make sure the grains are separate, then cover and simmer over low heat for about 17 minutes. While the rice cooks, go find a clean dish towel or a couple paper towels; when the timer goes off for the rice, remove the rice from the heat, remove the lid, place the towel(s) over the pan, and replace the lid. This will catch some of the steam and keep the rice from getting gummy. Let the rice sit for about 10 minutes.
Remove the lid, and fluff the rice a bit to allow any remaining steam to escape.
Toss in cilantro, and drizzle with lime juice. Stir gently, just to combine.
Serves 4 as a side dish.
Today's bonus recipe, which pairs perfectly with the Cilantro-Lime Rice, is Black Beans. Both of these recipes are modified from recipes that appear on a vegan food blog called Nutrition Ambition. I can't take credit for these beans, but there you have it. They are so yum...
Black Beans
1 can black beans, undrained
pinch cayenne
1/2 tsp. ground cumin
1 crushed garlic clove
1 bay leaf
Combine all ingredients. Bring to a boil, then simmer for 10 minutes. Remove the bay leaf and garlic clove before serving. This recipe is easily doubled or tripled as you need!
Oh, he'll eat there every once in a while, just to humor me, but I know it's not his favorite.
How I love a Naked Burrito, though--that steaming bowl of cilantro-lime rice, black beans, pico de gallo, adobo chicken, and shredded cheese makes my soul sigh. Ahhhh, comfort.
Who wants to spend the money, though, when we have all of those components at our house? We can feast for pennies on the dollar of what a Qdoba meal for four would cost. So I decided to re-create Naked Burritos at our house, and I must say, the results were astonishing.
It was a little labor intensive, since I made everything from scratch. (Well, mostly: the beans I used were canned black beans, which I doctored with garlic, bay, cayenne, and cumin). I made two kinds of salsa--the pico de gallo salsa for me, and the roasted corn salsa for Abe. I even roasted the corn myself. And I had never made Adobo chicken before, but it was easy and fantastic.
But even with all of that tasty stuff, a Naked Burrito wouldn't be what it is without the fresh simplicity of Cilantro-Lime rice. And it couldn't be easier to prepare!
p.s. The whole meal came together in about 35-40 minutes, so while there are a lot of components to prepare, it still works as a weeknight dinner.
Cilantro-Lime Rice
1 c. basmati rice or other long-grain rice, well-rinsed
2 tsp. olive oil (keeps the rice grains separate a bit better)
1/2 tsp. salt
1 3/4 c. water
3 Tbsp. finely chopped fresh cilantro
2 Tbsp. fresh lime juice
Bring water to boil in a medium saucepan. Add olive oil, rice, and salt. Stir just to make sure the grains are separate, then cover and simmer over low heat for about 17 minutes. While the rice cooks, go find a clean dish towel or a couple paper towels; when the timer goes off for the rice, remove the rice from the heat, remove the lid, place the towel(s) over the pan, and replace the lid. This will catch some of the steam and keep the rice from getting gummy. Let the rice sit for about 10 minutes.
Remove the lid, and fluff the rice a bit to allow any remaining steam to escape.
Toss in cilantro, and drizzle with lime juice. Stir gently, just to combine.
Serves 4 as a side dish.
Today's bonus recipe, which pairs perfectly with the Cilantro-Lime Rice, is Black Beans. Both of these recipes are modified from recipes that appear on a vegan food blog called Nutrition Ambition. I can't take credit for these beans, but there you have it. They are so yum...
Black Beans
1 can black beans, undrained
pinch cayenne
1/2 tsp. ground cumin
1 crushed garlic clove
1 bay leaf
Combine all ingredients. Bring to a boil, then simmer for 10 minutes. Remove the bay leaf and garlic clove before serving. This recipe is easily doubled or tripled as you need!
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