Chili

Southwest Stew with Cornbread Boats

The Terlingua chili Cookoff people say, “You don’t know beans about chili if you put beans in your chili.”   – definitely not turkey.  So, this is called Southwest Stew.  The perfect thing for a rainy day with nothing to do.  I love chiles in all their forms and flavors.  This meal is a reflection of that.  Also, I am forbidden to buy more spices until I use the ones I have.  This will make a good dent in that.  I miss my friends at Savory Spice Shop in the Arboretum.

For the stew:

  • 2 tablespoons of olive oil
  • 1 white onion
  • 2 jalapenos
  • 3 cloves of garlic
  • 1.5 pounds of turkey
  • 2 tablespoons of Organic Ground Cumin Seeds from Savory Spice
  • 2 tablespoons of Black Canyon chili powder from Savory Spice
  • 1 tablespoon of chipotle chili powder
  • 2 tablespoons of Sweet and Spicy Hungarian Paprika from Savory Spice
  • 1 tablespoon of Montreal steak seasoning
  • 1 10 oz. can of diced tomatoes and jalapenos
  • 2 4 oz. cans of diced Hatch green chiles (I used hot)
  • 2 15 oz. cans of black beans rinsed and strained
  • 64 oz. of low sodium tomato juice

For the cornbread:

  • 1 cup buttermilk
  • 1 cup stone ground cornmeal
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 egg
  • 1 tablespoon melted butter

For stew:

Peel the onions and chop into 8 chunks and place in the food processor.  Chop the tops off of two fresh jalapenos.  If you are afraid of heat….you probably shouldn’t make this, but you can remove the seeds and ribs of  the jalapeños.  Cut in half and place in food processor with the onion.  Peel three cloves of garlic and give a light mince.  Add to food processor.   Pulse until finely chopped.

In a Dutch oven set over medium heat sautee onion, garlic and jalapeños in olive oil until softened.  Add turkey and crumble.  As the turkey browns add the spices one at a time and mix.  Cook and stir until turkey is cooked through and spices are spread evenly.  Add diced tomatoes and green chiles.   Stir to combine.  Add tomato juice and black beans.  Reduce heat to low and get your tasting bowl ready.

Cook over low heat stirring frequently for at least 6 hours if not more.  You could transfer to a crockpot at this point.  After the first hour, taste for seasoning.  If it is too hot add a little sugar or apple cider vinegar one teaspoon at a time up to four or add a square of bakers chocolate.  Continue to taste as flavors will evolve during the cooking time.

For cornbread:

Preheat oven to 450° .

In a large bowl, stir the cornmeal, salt and baking soda together. Stir in the egg, melted butter and buttermilk.

Bake in a mini-loaf or muffin pan for 30 minutes. Remove from the oven when the top of cornbread is brown and it feels firm to the touch.  Immediately turn out to keep from over-drying.

To serve:

Cut out a large wedge or circle from individual muffins.  Fill with stew and set in bowl with a thin layer of stew.  Sprinkle with cheese.  Add a small dollop of sour cream and top with cut out wedge.

Sharing this week with:
Down Home Blog HopMake-Ahead Meals for Busy Moms Jam Hands

 

 

 

Foodie Friends Friday

Chili Playoff

I love chili.  I like it in a lot of forms.  I just can’t decide which to make for the weekend. In the spirit of the Super Bowl maybe I can have a play off.  Take a read below and then vote here for the winner.  If none of these does it for you, send your chili recipe to me:  thecontessa@tumbleweedcontessa.com I’ll publish it and include it in the playoff.  Also, vote on your key chili ingredient.  Might be interesting to see what folks think.

Click the pic to vote for your favorite.

The results so far.  The mushroom chili is doing better than I thought it would.  I am honing in on my decision.  Keep those votes coming!

My friend, Georganne, who has participated in the Terlingua Chili Cookoff many times says, “If you add beans to chili, you don’t know beans about chili.”  So, no beans in my chili.  But she won’t give me her recipe for her prize winning chili, yet.  I’m still working on it.  This one is simple and you should have most of the ingredients to make this one.

Super Bowl Chili 

  • 2 pounds coarse ground chuck
  • 2 large yellow onions, diced
  • 8 tablespoons Gebhardt’s chili powder
  • 1 teaspoon ancho chili powder
  • 1 jalapeño pepper whole (pierce about 5 times with a sharp knife

    Super Bowl Chili

  • 4 tablespoons ground cumin
  • 1 teaspoon Kosher salt
  • 1 teaspoon fresh ground black pepper
  • 1 tablespoon dried oregano
  • 4 garlic cloves finely minced or 4 teaspoons powdered garlic granules
  • 1 28 ounce crushed San Marzano tomatoes
  • 1-1/2 tomato cans water (I like my chile a little soupier)
  • 1 box lower sodium beef broth

Brown the meat and onion in a deep Dutch over.  Add the remaining ingredients and simmer for at least an hour.  Remove the jalapeño pepper.  Cool and store in the refrigerator for at least 24 hours.  Put it in a crock pot and keep it warm to serve with grated cheese, sour cream and diced onion.  Some corn bread or tortilla chips are good with this too. Click Here for the Recipe Card

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My mother was a great cook.  She made real food for real people and it was good.  She was also ahead of most trends.  She was a foodie before it was cool.  As soon as she “discovered” email we started getting recipes.  I am glad to say that I got my love of the kitchen from her.    My mother also loved football and planned meals so that they never interrupted the game.  It is fitting that she be a part of the Chili Play Offs.  My oldest daughter learned a lot from her in the kitchen too. So, here is one of her memories.

The favorite thing that Grandma made for me was apple pie.  I asked her a hundred times for the recipe.  She would shrug her shoulders and say, “I don’t have one.”  Then she would make the most delicious apple pie ever, crust and everything!   So, the favorite recipe I have of hers is for Chili Mess.  That isn’t what it is called.  She just called it chili.  It’s more than that though.  The way she served it was as a layered cheesy treat.  I loved it.  Still do.  I am sure there is a tex mex or proper Mexican food name for it.  I call it chili mess.  It is the one thing of hers I cook best.  I have made it a little spicier but the basics are still the same.  I like recipes like that.  I also have found stronger flavoring if you add dry spices before adding broth or juice to soups and chilis.  This is probably all wrong, but it is how I like it.

Chili Mess

  • 1.5 pounds ground beef or turkey (lean or fat to your taste)
  • 1 whole onion diced
  • 2 cloves of garlic minced
  • 1 jalapeno diced (seeds or not to your heat tolerance)
  • 2 cans chili beans
  • 64 oz. can tomato juice
  • 1 can diced green chiles
  • 1 Tablespoon Cumin
  • 1 Tablespoon Ancho Chili Powder
  • 2 Tablespoons Chili Powder (the plain store kind or a favorite spice store concoction)
  • 1 Tablespoon Chipotle Chili Powder (add another Tablespoon of regular chili powder and leave this out if you can’t take the heat)
  • Salt and Pepper
  • 3 Tablespoons of oil- 4 if you are making with turkey
  • Corn tortillas
  • Chopped Lettuce
  • Cheese
  • Tortilla Chips

In a heavy bottom 6 qt. pot or dutch oven heat  1or 2 Tablespoon oil over medium heat.  Sautee onions, garlic and jalapeno until soft.  Crumble ground beef or turkey and cook until browned.  Add the dry spices right as the beef is finishing browning, one at a time, stirring into the beef.  Then add the chili beans (undrained).  Finally, add the tomato juice and green chiles.  The longer it sets the better it gets.  So, put it in the crock pot or set the stove to low and let it simmer for at least four hours if not eight.  Taste as you go to see if it needs more or less of anything.

When the chili has come to taste and thickened it is time to make a mess.  In a skillet heat the 2 Tablespoons of oil on the stove.  Add corn tortillas and cook until softened one at a time.  Remove the first  tortilla to a deep serving plate or bowl.  Add a ladle of chili and a sprinkle of cheese.  Then put another tortilla from the skillet on top of that.  Add another ladle full of chili, another sprinkling of cheese and a handful of chopped lettuce.  Get a knife and fork and eat the middle.  Then get some tortilla chips to clean up the MESS!  Click Here for the Recipe Card

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Now, this is a strange one.  Albeit good.  For those of you looking to take Chili to the next level.

Mushroom Chili

  • 2 Tablespoons Olive Oil
  • 1.5 Pounds Ground Sirloin
  • 24 ounces mixed mushrooms (cremini, shitake, oyster, white)
  • 1 white onion diced
  • 1 jalapeño pepper diced
  • 4 tablespoons ground cumin
  • 1 teaspoon Kosher salt
  • 1 teaspoon fresh ground black pepper
  • 1 tablespoon ancho chili powder
  • 1 tablespoon dried thyme
  • 4 garlic cloves finely minced or 4 teaspoons powdered garlic granules
  • 2 Tablespoons Chipotle Chili Powder
  • 1 can black beans (drained and rinsed)
  • 1 bottle beer
  • 1 box lower sodium beef broth

Brown the meat, mushrooms, jalapeno and onion in a deep Dutch oven with olive oil until meat is browned and mushrooms are cooked.  Add the bottle of beer and cook until reduced by ½.  Add the remaining ingredients and simmer for at least three hours.  Cool and store in the refrigerator for at least 24 hours.  Put it in a crock pot and keep it warm to serve with grated cheese, sour cream and diced onion.  Serve with flour tortillas or tortilla chips.  Click Here for the Recipe Card

DON’T FORGET TO VOTE FOR THE SUPER CHILI CHAMPION