5 out of 5 sporks!
Showing posts with label chili. Show all posts
Showing posts with label chili. Show all posts
Tuesday, February 1, 2011
Tuesday, October 5, 2010
Table Scraps 10/5/10
Penn Station Halloween Hangman: Penn Station East Coast Subs brought back Halloween Hangman so you can all score some sweet deals and win coupons! Sign up at their website if you're not already on their mailing list.
OinkaDoodleMoo: Their Kettering location opens tomorrow! Remember where the Chipotle was on 48 near Stroop? Yeah, right there. I'm seriously considering partaking in their eating challenge, regardless of the full-body heartburn that will result from it.
Skyline Chili: Sport your favorite Reds gear in any Skyline tomorrow, purchase anything on the menu, and you'll get a free cheese coney. You get to support your home team on their way to the playoffs AND get free food? It's a win-win, lunchbox.
Amber Rose: No, not the big-assed model, the German Restaurant. They're serving up your first draft beer for only 10 cents, and each additional pint is only $1. And they say the Micks are cheap drunks.
Big Baller Alert: I got a new stove. Do I think I'm fancy? Well, yeah. After working magic on a 30 year old Tappan range for the last 4 years, this black and stainless number is like a gift directly from Jesus. Or my in-laws. Whatever. Excuse the egg bake, the recipe for that is coming later.
Sunday, October 3, 2010
Soup Weather: Super Secret FvF Family Chili
As much as I give Mr. FvF a hard time about being a picky eater, I used to be one too. I still am in some capacities. When I was little, I hated onions. I'd really only eat them when they'd cooked down over several hours, in my mom's soups and my dad's famous chili. Turns out, that's a great way to get my husband to tolerate them, too.
This chili is one of the many comfort foods from home that I craved when I lived on my own. I learned how to make the basic recipe, then tweaked it a bit to my own liking. Once the air starts to cool down in the Gem City, I start craving it again. When I was single and had the recipe firmly cemented, I'd make a big pot of it and invite all of my dude friends over. Then, naturally, they started craving it, too.
Now, this chili is not Texas chili, not Cincinnati chili, and above all, it's not complex - it's very basic. It has what, for some people, is an unexpected element that gives the chili it's own unique flavor: brown sugar. Here's what you'll need:
3 lbs ground beef
1 large yellow onion, diced
5+ tbsp chili powder
1/2 tsp cayenne
1/4 tsp red chili flakes
1/2 C brown sugar
2 tbsp salt
1 large can tomato juice
2 10 oz cans dark red kidney beans
In a large stock pot over medium heat, start browning your ground beef. About halfway through, add your diced onion. By the time the meat is cooked, your onion should be soft and translucent. Here's a tip - if you like your beef super-granulated (a la Skyline), use a higher fat content and cook it in a little beer. It'll just fall apart. If you like bigger chunks of ground beef in your chili, use a leaner meat and don't stir as often to break up the beef.
Drain any fat and liquid from the beef and return to the stove on mid-low heat. Add your spices, salt and brown sugar, stir and cook for a few minutes. Now, add your kidney beans and your tomato juice, increase the heat and bring to a low boil. Once it's started bubbling, reduce the heat a bit and simmer for at least 2 hours. About 1 hour through, it's safe to have a taste test and check it for seasoning levels. Adjust any way you like it, for heat, salt or sweetness. As with most soups and chilis, the longer it simmer, the better it tastes. Don't make the mistake of trying to taste test it any sooner than one hour, though. I did that the first time I made it, then called my dad in a panic because it tasted like rancid V8. The flavors have to cook and jive together for a good while before the flavors started to meld.
This chili is more than hearty enough to eat on its own, but we Southern Ohioans like to serve it over spaghetti with heaps of shredded cheddar.
Sunday, January 31, 2010
Weekend Eats Recap
I'm normally too busy eating on the weekends to regale you with photos and recipes of what I made and home and/or where I dined. So, here's a lovely photo montage for you!
Friday: Slow-Cooker Chinese Peanut Butter Pork
1.5-2lbs pork tenderloin
1 onion, sliced in rings
1/4 cup soy sauce
1/4 cup brown sugar
3 tablespoons white wine vinegar
3 tablespoons water
2 garlic cloves, chopped
1/2 cup creamy natural peanut butter
2 tablespoons chopped peanuts (garnish)
Put onion slices into the bottom of your crockpot. Put the pork on top. Add brown sugar, soy sauce, vinegar, water, garlic, and peanut butter. No need to stir--the peanut butter needs to melt before you can do so. Cover and cook on low for 8 hours, or on high for 4-6. The pork will be more tender the longer you cook it. 1 hour before serving, flip the meat over in the crock to allow the other side to soak up the sauce. Garnish with chopped peanuts, and serve with lime wedges.
This was a lot tastier than I thought, but I'd make one change next time - use regular peanut butter instead of the natural, which tends to be far less sweet. I suppose you could always up the brown sugar measurement, too.
Otherwise, it was pretty legit, especially when you break up the loin a bit before serving and drizzle it with the juices from the pot - which at that point will be a mixture of rendered liquid fat, soy sauce, peanut butter and onions.
Saturday: Slacker Ham Steaks
I didn't feel much like cooking, so I threw together some things we had around in the fridge and pantry. Blistered two ham steak in the cast iron skillet, whipped up some garlic-parmesan smashed potatoes with the leftover new potatoes we had from the chicken hash, steamed some veggies and made a few biscuits. Dinner was ready in less than 20 minutes!
Sunday: Slow Cooker White Bean Chicken Chili
This is a recipe from Skillz over at The Incredible Shrinking Women.
3-4 large chicken breasts, raw and diced
1 sm white onion, chopped
3-4 cloves minced garlic
2 cups chicken broth (add a little at a time, I like it thicker, so I only add about a cup)
1 tsp ground coriander
1 tsp oregano
1/2 tsp cayenne
1/8 tsp black pepper
2 tsp cumin
4 oz chopped green chiles
1 bag frozen corn
2 regular ass cans Great Norther Beans, drained and rinsed
Throw all the stuff in a crockpot, cook on low 5-6 hrs, or until chicken is done. At the end, add salt to taste. Top with sour cream, shredded cheese, diced tomatoes & green onion.
I chose to amp up the cayenne at the end, as well as adding a dash of regular chili powder and a good couple teaspoons of salt. I thought it was crazy delicious, but was shocked that it earned a big fat A+ from Mr. FvF, which is a rare occurrence for something that has an entire onion in it. Plus, any meal that allows me to read while it makes itself is an A+ in my book, too.
Friday: Slow-Cooker Chinese Peanut Butter Pork
1.5-2lbs pork tenderloin
1 onion, sliced in rings
1/4 cup soy sauce
1/4 cup brown sugar
3 tablespoons white wine vinegar
3 tablespoons water
2 garlic cloves, chopped
1/2 cup creamy natural peanut butter
2 tablespoons chopped peanuts (garnish)
Put onion slices into the bottom of your crockpot. Put the pork on top. Add brown sugar, soy sauce, vinegar, water, garlic, and peanut butter. No need to stir--the peanut butter needs to melt before you can do so. Cover and cook on low for 8 hours, or on high for 4-6. The pork will be more tender the longer you cook it. 1 hour before serving, flip the meat over in the crock to allow the other side to soak up the sauce. Garnish with chopped peanuts, and serve with lime wedges.
This was a lot tastier than I thought, but I'd make one change next time - use regular peanut butter instead of the natural, which tends to be far less sweet. I suppose you could always up the brown sugar measurement, too.
Otherwise, it was pretty legit, especially when you break up the loin a bit before serving and drizzle it with the juices from the pot - which at that point will be a mixture of rendered liquid fat, soy sauce, peanut butter and onions.
Saturday: Slacker Ham Steaks
I didn't feel much like cooking, so I threw together some things we had around in the fridge and pantry. Blistered two ham steak in the cast iron skillet, whipped up some garlic-parmesan smashed potatoes with the leftover new potatoes we had from the chicken hash, steamed some veggies and made a few biscuits. Dinner was ready in less than 20 minutes!
Sunday: Slow Cooker White Bean Chicken Chili
This is a recipe from Skillz over at The Incredible Shrinking Women.
3-4 large chicken breasts, raw and diced
1 sm white onion, chopped
3-4 cloves minced garlic
2 cups chicken broth (add a little at a time, I like it thicker, so I only add about a cup)
1 tsp ground coriander
1 tsp oregano
1/2 tsp cayenne
1/8 tsp black pepper
2 tsp cumin
4 oz chopped green chiles
1 bag frozen corn
2 regular ass cans Great Norther Beans, drained and rinsed
Throw all the stuff in a crockpot, cook on low 5-6 hrs, or until chicken is done. At the end, add salt to taste. Top with sour cream, shredded cheese, diced tomatoes & green onion.
I chose to amp up the cayenne at the end, as well as adding a dash of regular chili powder and a good couple teaspoons of salt. I thought it was crazy delicious, but was shocked that it earned a big fat A+ from Mr. FvF, which is a rare occurrence for something that has an entire onion in it. Plus, any meal that allows me to read while it makes itself is an A+ in my book, too.
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