It's official. Fall has arrived. Thoughts of crumbles, cobblers and crisps have flitted away like the autumnal leaves swirling in the wind. Instead visions of soups and stews and scrumptious (read: chocolate!) desserts are fast rooting in my mind. Goodbye raspberries. So long blueberries. Auf Wiedersehen asparagus. We'll meet again soon! But right now pumpkins are sprawling in patches all across the city. Harvested squashes are waiting in crates, crook-necks straining. Pies are now pear-ed and pecan-ed. And the ubiquitous cranberry has taken centre stage. Welcome, Fall. Hello, old friend. We have much to talk about. Many plans to make to usher in the season.
As I scribble off my list of chilly-weather warmers (hmmmm, it may finally be time to make that milk chocolate malt ball cake, just saying), why don't you give this chili a try?
Beef and Bean Chili (barely) adapted from FINE COOKING
For the chili
1 to 1-1/2 Tbs. chili powder
1 Tbs. ground cumin
2 tsp. paprika
1 tsp. dried oregano
Pinch to 1/8 tsp. cayenne
3 Tbs. olive oil
1 lb. ground beef
1 tsp. kosher salt; more to taste
1-1/2 to 2 Tbs. seeded and chopped fresh jalapeño
1-1/2 cups chopped onion
4 large cloves garlic, chopped
One 14-oz. can diced tomatoes, with their juices
One 15-oz. can kidney or black beans, drained and rinsed
1 Tbs. molasses
1 tsp. balsamic vinegar
Sour cream, for serving
Fresh cilantro leaves, for serving
1 to 1-1/2 Tbs. chili powder
1 Tbs. ground cumin
2 tsp. paprika
1 tsp. dried oregano
Pinch to 1/8 tsp. cayenne
3 Tbs. olive oil
1 lb. ground beef
1 tsp. kosher salt; more to taste
1-1/2 to 2 Tbs. seeded and chopped fresh jalapeño
1-1/2 cups chopped onion
4 large cloves garlic, chopped
One 14-oz. can diced tomatoes, with their juices
One 15-oz. can kidney or black beans, drained and rinsed
1 Tbs. molasses
1 tsp. balsamic vinegar
Sour cream, for serving
Fresh cilantro leaves, for serving
Make the chili
In a small bowl, combine the chili powder, cumin, paprika, oregano, and cayenne.
In a deep sauté pan or Dutch oven, heat about 1 Tbs. of the oil. Add the ground beef to the pan, breaking up the chunks of meat, season it with the 1 tsp. of salt, and cook, stirring occasionally until the meat is no longer pink. Drain the meat in a colander placed over a bowl to catch the grease.
Add another 1 Tbs. oil to the pan. Add the onion and chopped jalapeño and season with a pinch of salt. Cook, stirring occasionally, over medium-high heat until just tender, about 4 minutes. Add the garlic and cook, stirring, for about 1 minute. Add another 1 Tbs. oil and the spices and cook, stirring for about 1 minute. Return the meat to the pan. Add the diced tomatoes and their juices and 1/4 cup water. Stir well and bring to a boil. Reduce the heat to a simmer, cover, and cook for at least 20 minutes, although longer is fine. Stir in the beans and cook, uncovered, for another 15 to 20 minutes. Stir in the molasses and balsamic vinegar.
In a deep sauté pan or Dutch oven, heat about 1 Tbs. of the oil. Add the ground beef to the pan, breaking up the chunks of meat, season it with the 1 tsp. of salt, and cook, stirring occasionally until the meat is no longer pink. Drain the meat in a colander placed over a bowl to catch the grease.
Add another 1 Tbs. oil to the pan. Add the onion and chopped jalapeño and season with a pinch of salt. Cook, stirring occasionally, over medium-high heat until just tender, about 4 minutes. Add the garlic and cook, stirring, for about 1 minute. Add another 1 Tbs. oil and the spices and cook, stirring for about 1 minute. Return the meat to the pan. Add the diced tomatoes and their juices and 1/4 cup water. Stir well and bring to a boil. Reduce the heat to a simmer, cover, and cook for at least 20 minutes, although longer is fine. Stir in the beans and cook, uncovered, for another 15 to 20 minutes. Stir in the molasses and balsamic vinegar.
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