This is my own version of chili, based on several recipes I tried before formulating my own. I like the use of chorizo because it adds deep flavor and spice without being too hot, and it gives off enough juices for a good roux which thickens the chili to a nice consistency without being goupy. I prefer my chili to not be overly spicy, but you can always add more heat if you like. Enjoy!
Ingredients
2 tablespoons vegetable oil
1 medium onion (I prefer Vidalia), minced
1 chile (whichever you prefer, I use poblano for this recipe), seeded and finely diced
1 pound chorizo, casing removed
1/2 cup all-purpose flour
2 15-ounce cans fire roasted tomatoes
2 tablespoons chili powder, separated
1 tablespoon ground cumin, separated
1 tablespoon ground oregano, separated
1 teaspoon onion powder
1 15-ounce can kidney beans
1 15-ounce can pinto beans
1 15-ounce can black beans
Sour cream, for garnish
Scallions, chopped, for garnish
Oyster crackers, for garnish
Directions
In a large stock pot or Dutch oven, heat oil to medium-high heat and add vegetable oil. Add onion, chile and a pint of salt and sweat until tender, about 5 minutes. Add chorizo, break up with a spoon or spatula and saute until cooked through and juices are rendered, about 5 minutes.
Distribute flour over the chorizo mixture and fully incorporate, then cook, stirring, until the raw flour taste has been cooked out and the juices in the pan are absorbed.
Pour in both cans of tomatoes and two cups of water, stirring constantly. Raise heat to high and bring to a boil, stirring occasionally, then reduce heat to medium. Add 1 tablespoon chili powder, half tablespoon cumin, half tablespoon oregano and onion powder, stir to incorporate, then cook, simmering, for 1 hour, stirring occasionally.
After an hour has passed, add all three cans of beans and cook for another 10 minutes at a simmer to heat the beans through and return the chili to a good temperature. Garnish with whatever accompaniments you prefer and enjoy!
Monday, December 7, 2015
Wednesday, November 11, 2015
Shepherd's Pie
I love English food. It gets a bad rap, supposedly being flavorless, but in truth it is rich, homey, and comfort food at its best. Especially in recent times, English food uses the freshest ingredients and homemade goods, particularly breads and jams, to be both satisfying and healthy. I have tried this particular recipe, shepherd's pie, many times, but only recently did I get it right where I wanted it to be. I don't claim cultural authenticity for this recipe; it is merely my own variation of a classic, and indeed several of its ingredients can be altered or other ingredients added without truly impeding the pleasure of the dish, such as the particular ground meat used, the vegetables added, etc. This is my personal take on it.
-Ingredients
For the filling:
2 tbsp. cooking oil (vegetable, corn, canola or non-extra virgin olive oil)
1 onion (I use Vidalia), diced
3-4 cloves of garlic, minced
1 pound ground meat (I use turkey, but lamb is traditional, hence 'shepherd's')
4-5 medium carrots, peeled and sliced
3 stalks celery, sliced
1/2 cup all-purpose flour
1-1/2 cups stock or broth (I prefer beef, but any will do)
2 tbsp. Worcestershire sauce
2 tbsp. tomato paste
Salt and pepper, to taste
1/2 tsp. chili powder
1 tsp. dried (or fresh chopped) rosemary and/or thyme
For the potato topping:
4 medium baking potatoes (preferably Russet or Yukon Gold), diced
1/2 cup whole milk, cream or half-and-half
In a large pot, full about halfway with water and bring to a boil. Add potatoes and let boil while preparing other ingredients, until tender, about 15 minutes. In a medium-sized saucepan, add carrots and celery and cover with water, then boil until tender, about 15 minutes.
Preheat oven to 400 degrees F.
While vegetables are boiling, add cooking oil to a large stainless steel or cast iron skillet and bring up to medium-high heat. When hot, add diced onion, garlic and a pinch of salt, then sweat the onion, stirring occasionally, until most of its liquid has rendered and it is are translucent, about 5 minutes.
Then add ground meat and cook until browned, 8-10 minutes. Pour out any excess liquid rendered from the meat and add the flour. Cook, stirring, until the flour is absorbed and the raw taste has cooked out a bit, about 1-2 minutes. Slowly pour in stock or broth, stirring, and bring to a boil. The liquid should be relatively thickened but not to gravy consistency.
Once finished boiling, drain the carrots and celery and add to the meat mixture. Stir in the Worcestershire sauce and tomato paste, then season with salt, pepper, chili powder and herbs, stirring to combine. Bring to a boil, then remove from the heat.
Once the potatoes are tender (they need not be overly soft, just breakable under pressure), drain them. Season with salt and pepper, add half the milk, then beat either by hand or with a mixer until smooth; they should be quite pureed, but not liquid, just to spreadable consistency. If needed, add the rest of the milk and mix until desired texture is achieved.
Transfer filling to a casserole dish, big enough to bring the filling close to the rim of the dish, about 8X10 (or simply leave in the skillet, if it's oven-safe, especially if using cast iron). Spread potatoes evenly over filling, to the edges, then bake in the oven until the potatoes are firm and gently browned, about 15 minutes. Serve and enjoy!
-Ingredients
For the filling:
2 tbsp. cooking oil (vegetable, corn, canola or non-extra virgin olive oil)
1 onion (I use Vidalia), diced
3-4 cloves of garlic, minced
1 pound ground meat (I use turkey, but lamb is traditional, hence 'shepherd's')
4-5 medium carrots, peeled and sliced
3 stalks celery, sliced
1/2 cup all-purpose flour
1-1/2 cups stock or broth (I prefer beef, but any will do)
2 tbsp. Worcestershire sauce
2 tbsp. tomato paste
Salt and pepper, to taste
1/2 tsp. chili powder
1 tsp. dried (or fresh chopped) rosemary and/or thyme
For the potato topping:
4 medium baking potatoes (preferably Russet or Yukon Gold), diced
1/2 cup whole milk, cream or half-and-half
In a large pot, full about halfway with water and bring to a boil. Add potatoes and let boil while preparing other ingredients, until tender, about 15 minutes. In a medium-sized saucepan, add carrots and celery and cover with water, then boil until tender, about 15 minutes.
Preheat oven to 400 degrees F.
While vegetables are boiling, add cooking oil to a large stainless steel or cast iron skillet and bring up to medium-high heat. When hot, add diced onion, garlic and a pinch of salt, then sweat the onion, stirring occasionally, until most of its liquid has rendered and it is are translucent, about 5 minutes.
Then add ground meat and cook until browned, 8-10 minutes. Pour out any excess liquid rendered from the meat and add the flour. Cook, stirring, until the flour is absorbed and the raw taste has cooked out a bit, about 1-2 minutes. Slowly pour in stock or broth, stirring, and bring to a boil. The liquid should be relatively thickened but not to gravy consistency.
Once finished boiling, drain the carrots and celery and add to the meat mixture. Stir in the Worcestershire sauce and tomato paste, then season with salt, pepper, chili powder and herbs, stirring to combine. Bring to a boil, then remove from the heat.
Once the potatoes are tender (they need not be overly soft, just breakable under pressure), drain them. Season with salt and pepper, add half the milk, then beat either by hand or with a mixer until smooth; they should be quite pureed, but not liquid, just to spreadable consistency. If needed, add the rest of the milk and mix until desired texture is achieved.
Transfer filling to a casserole dish, big enough to bring the filling close to the rim of the dish, about 8X10 (or simply leave in the skillet, if it's oven-safe, especially if using cast iron). Spread potatoes evenly over filling, to the edges, then bake in the oven until the potatoes are firm and gently browned, about 15 minutes. Serve and enjoy!
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