Chi Town Chili - RC Week 4

Another week, another chili.  Happy to say this one was very, very good.  Different from Martha's a few weeks ago which was nice (although I'm still claiming Martha's as my fav for now).

2 tbsp olive oil
1 1/2 lb ground beef
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp oregano
1/2 tsp cumin
2 tsp paprika
1 tbsp chili powder
1/2 tsp black pepper
Dash sea salt & red pepper flakes
4 cups beef stock
1 cup tomato puree

Thickener:
2 tbsp flour
2 tbsp cornmeal
1/3 cup warm water
15 ounces beans, rinsed & drained

In non-stick saucepot, heat oil and brown your beef.  Drain the meat then return to pot.  Add all remaining ingredients (but not the thickener ones).  Bring to boil then reduce to slow simmer for 45 minutes.  Mix the flour and cornmeal with warm water until it forms a smooth paste.  Add to the pot and stir to combine.  Add beans and let chili cook for another 15 mintues.  Serve.

I used some whole wheat egg noodles as a base so I wouldn't get strange looks from the kids when I passed them a bowl of wet meat.

Garnish thief!

You know it's good chili when you eat it all even though the dog probably licked a bit of it when he stole the cilantro.

Turkey Chili - Recipe Challenge Week 2

When I saw Rachel Ray had a chili recipe in this month's issue, I knew I had to do it in order to compare it to Martha's we did last week.  In keeping with our one flop per week, this was it.  Sorry Rach, Martha kicked your butt big time in the chili round.  This came out like a oddly flavored ground turkey soup.  Thankfully my husband will eat anything, or this would've gone right in the trash.  The kids picked out the turkey on this one and then dipped chips in the "broth" so not a total loss.

Easy Turkey Chili

2 lbs ground turkey
1 onion, finely chopped
4 cloves garlic, finely chopped
One 2-inch piece fresh ginger, grated

2 scotch bonnet chile peppers, finely chopped
3 tablespoons chopped fresh thyme
1 scant palmful sweet smoked paprika or sweet paprika
1 teaspoon ground allspice
1 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
Salt and pepper
2 cups chicken stock
One 14.5-ounce can diced tomatoes with chiles
One 12-ounce bottle lager beer
1/4 cup worcestershire sauce
3 tablespoons dark brown sugar
2 tablespoons cider vinegar 

Heat the oil in a large dutch oven over medium-high heat. Add the turkey and cook until browned, breaking it up with a wooden spoon. Add the onion, garlic, ginger and chile peppers. Stir in the thyme, paprika, allspice, cloves, nutmeg, salt and pepper. Cook for 10 minutes. Stir in the chicken stock, tomatoes, beer, worcestershire, brown sugar and vinegar; simmer to combine the flavors, about 5 minutes. Serve.

I just looked up the reviews for this one on the Rachel Ray site.  Not good.  Should've checked there before trying this one.  Oh well.

Chicken Chili & Focaccia - Recipe Challenge Week 1

After last night's flop, I was extremely pleased that this meal worked out so well.  To be honest, it was beyond fabulous.  The focaccia rocked and the chili was delicious.  Together, well, it was heaven.  And since I bought the large beer, there was extra leftover to drink!  Winner winner, chicken dinner.  hee hee hee

First up, the bread.

3 tbsp + 1 tsp olive oil
2 pounds whole wheat pizza dough
2 large red onions, thinly sliced
1 tbsp cider vinegar
1/2 cup grated Pecorino Romano
1 tsp red pepper flakes
salt & pepper

Heat oven to 425.  Coat 11x17 baking sheet with 2 tbsp oil.  Place dough on sheet and stretch to fit.  Drizzle edges with 1 tbsp olive oil.  Cover with plastic and let rest for 15 minutes.

Meanwhile, heat 1 tsp olive oil in large skillet.  Add onions and season with salt and pepper.  Cook, stirring occasionally until onions are tender and golden brown.  About 12 minutes.  Add vinegar and cook for about a minute.

Remove plastic from dough and poke dimples all over it with fingertips.  Top with romano cheese, onions and red pepper flakes.  Bake until golden brown on edges, about 30 minutes.  Cut into 20 pieces and serve warm or at room temp.
The chili.

2 tsp olive oil
1 lb chicken thighs, chopped
1/2 large onion, diced
3 garlic cloves, diced
1 tsp ground cumin
1 1/2 tsp dried oregano
2 tbsp ancho chili powder
1 bottle lager or chicken broth
28 ounces peeled tomatoes, pureed
15.5 ounces pinto beans, rinsed & drained
salt & pepper

In large heavy pot, heat 1 tsp oil.  Add chicken and cook until cooked through.  About 8 minutes. Transfer meat to bowl and drain off juices.

Add 1 tsp oil to pot.  Add onion and cook until soft, about 4 minutes.  Add garlic, cumin, oregano and chili.  Cook about 1 minute.  Add beer and cook, scraping up browned bits until liquid thickens.  About 5 minutes.

Add tomatoes, chicken, beans and 1/2 cup water.  Bring to boil. Reduce heat, partially cover and simmer for 45 minutes or longer. Season with salt & pepper.  I topped our chili with a little shredded cheddar and served the kids in mugs.  They thought that was very fun.

Perfect in this ridiculously cold NJ weather.

This was very good and will be my new go-to chili recipe.  I had it for two lunches during the week as well and another dinner.  Each day it tasted better than the one prior.

So please, grab a brewsky and give this a try ASAP, K?

Vegetarian Thai Chili

That's right, Betty did a vegetarian chili.  And guess what?  She liked it!!  The kids ate it too!!  So, I definitely recommend giving this a swing.  Credit goes to Clean Eating magazine's January 2011 issue.

1 1/2 tsp red curry paste
1 tsp ground cumin
4 cups veggie broth
1/2 cup bulgur
1 sweet potato, peeled & cubed
1 green bell pepper, chopped
3 cups cooked kidney beans, drained
1/2 cup light coconut milk
2 cups tomato puree
salt & pepper, to taste

In a heavy pot, add curry paste, cumin and a small bit of broth.  Mash mixture and stir until paste is free of lumps.  Add remaining broth, bulgur, potato and bell pepper.  Set over high heat and bring to boil.  Cover tightly, reduce heat and cook for 10 minutes.

Add beans, coconut milk and puree.  Stir to combine.  Cook uncovered for 10 minutes or until bulgur is tender and chili is thickened.  Season with salt and pepper to your liking.

This was quick and easy.  The best part was using it as a dip for a fresh piece of whole grain baguette.  Mmmm...  I told the kids the bulgur was similar to rice but just in balls and they ate it up.

I believe this is only the second time in my life I had a vegetarian meal, let alone prepare one myself.  It was very good, easy to prep, not too costly and is a keeper in the winter rotation.  Oh, and this makes a fairly large pot of chili.  The leftovers are even better!

Nutritional info as per Clean Eating:
Calories 341
Fat 5g
Carbs 68g
Fiber 17g
Protein 17g
No cholesterol!!