In Texas, we do not put beans in our chili. Period. The end. I stumbled across this recipe a few years back, and it is deliss. You can make it chunky as directed with the chuck roast, you can use chili meat found at the grocery store, or ground meat. It makes a big ole' pot, and it freezes great! Make some corn bread-- in a cast iron skillet-- to go with this and you're set!
Prep Time: 25 minutes
Cook Time: 1 hour(s) 45 minutes
Yield: Makes 9 cups
Ingredients
4 pounds boneless chuck roast, cut into 1/2-inch pieces
2 tablespoons chili powder
2 (6-ounce) cans tomato paste
1 (32-ounce) container beef broth
2 (8-ounce) cans tomato sauce
2 teaspoons granulated garlic
1 teaspoon salt
1 teaspoon ground oregano
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper
Toppings: crushed tortilla chips, sour cream, shredded cheese, chopped onion
Brown meat, in batches, in a Dutch oven over medium-high heat. Remove meat, reserving drippings in Dutch oven. Add chili powder to Dutch oven; cook, stirring constantly, 2 minutes. Stir in tomato paste; cook 5 minutes.
Return beef to Dutch oven. Stir in beef broth and next 9 ingredients; bring to a boil. Reduce heat to low, and simmer, uncovered, stirring occasionally, 1 1/2 hours or until beef is tender. Serve with cornbread sticks, if desired, and desired toppings.
Saturday, January 9, 2010
Friday, January 8, 2010
Recipe: Loaded Baked Potato Soup
It has been unseasonably cool this week in Dallas. Here is a great recipe to make. Have a bowl by a fire, with a book, a movie, or a football game.
Loaded Baked Potato Soup
Serves 8
If you prefer, replace the thyme sprig with 1/4 teaspoon dried thyme. Reserving some of the potatoes in step 3 results in a chunkier soup. For a smooth soup, puree all the potatoes.
8 ounces bacon , chopped
3 pounds russet potatoes , scrubbed
1 large onion , chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1 cup heavy cream
1 sprig fresh thyme
4 cups shredded sharp cheddar cheese , plus additional for garnish
1 cup sour cream , plus additional for garnish
ground black pepper
3 scallions , sliced thin
1. Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. While bacon is cooking, use vegetable peeler to remove wide strips of potato peel; reserve peels. Cut peeled potatoes into 3/4-inch pieces. Using slotted spoon, transfer bacon to plate lined with paper towels. Add reserved potato skins to bacon fat in pot and cook until crisp, about 8 minutes. Using slotted spoon, transfer potato skins to plate with bacon.
2. Add onion to fat remaining in pot and cook over medium heat until golden, about 6 minutes. Stir in garlic and flour and cook until fragrant, about 1 minute. Gradually whisk in broth and cream, stir in thyme and potatoes, and bring to boil over high heat. Reduce heat to medium-low, cover pot, and cook until potatoes are tender, about 7 minutes.
3. Discard thyme and transfer 2 cups cooked potatoes to bowl. Puree remaining soup in batches in blender until smooth. Return to pot and warm over medium-high heat. Off heat, stir in cheese until melted, then whisk in sour cream. Return reserved potatoes to pot and season soup with pepper. Ladle soup into bowls, garnishing with bacon, fried potato skins, scallions, cheese, and sour cream.
Reheating Leftovers: To reheat leftover portions of our Loaded Baked Potato Soup, gently warm the soup in a saucepan over medium heat until steaming. Do not let the soup boil, which will cause the sour cream to separate.
Cary's Variations: I usually just make the potato soup leaving out the cheese and sour cream. I top the soup with the cheese, sour cream and bacon. Try it both ways and see which way you prefer.
Loaded Baked Potato Soup
Serves 8
If you prefer, replace the thyme sprig with 1/4 teaspoon dried thyme. Reserving some of the potatoes in step 3 results in a chunkier soup. For a smooth soup, puree all the potatoes.
8 ounces bacon , chopped
3 pounds russet potatoes , scrubbed
1 large onion , chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1 cup heavy cream
1 sprig fresh thyme
4 cups shredded sharp cheddar cheese , plus additional for garnish
1 cup sour cream , plus additional for garnish
ground black pepper
3 scallions , sliced thin
1. Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. While bacon is cooking, use vegetable peeler to remove wide strips of potato peel; reserve peels. Cut peeled potatoes into 3/4-inch pieces. Using slotted spoon, transfer bacon to plate lined with paper towels. Add reserved potato skins to bacon fat in pot and cook until crisp, about 8 minutes. Using slotted spoon, transfer potato skins to plate with bacon.
2. Add onion to fat remaining in pot and cook over medium heat until golden, about 6 minutes. Stir in garlic and flour and cook until fragrant, about 1 minute. Gradually whisk in broth and cream, stir in thyme and potatoes, and bring to boil over high heat. Reduce heat to medium-low, cover pot, and cook until potatoes are tender, about 7 minutes.
3. Discard thyme and transfer 2 cups cooked potatoes to bowl. Puree remaining soup in batches in blender until smooth. Return to pot and warm over medium-high heat. Off heat, stir in cheese until melted, then whisk in sour cream. Return reserved potatoes to pot and season soup with pepper. Ladle soup into bowls, garnishing with bacon, fried potato skins, scallions, cheese, and sour cream.
Reheating Leftovers: To reheat leftover portions of our Loaded Baked Potato Soup, gently warm the soup in a saucepan over medium heat until steaming. Do not let the soup boil, which will cause the sour cream to separate.
Cary's Variations: I usually just make the potato soup leaving out the cheese and sour cream. I top the soup with the cheese, sour cream and bacon. Try it both ways and see which way you prefer.
Wednesday, January 6, 2010
2010 Off and Running, But First...
There are several blogs I visit daily. I see people put up their pictures, and then I saw more and more people putting up video collages set to music, and I thought to myself: Self.. there has to be an easy way to do this! And then my dear friend Emily sends a notice out that she has posted a video on her blog. How strange I was thinking about doing this a few days ago, and she does the same thing? Must be ESP, EMFs, EVPs, ohh wait that is from all those paranormal shows.
I know so many people who were looking forward to 2010, even way back on January 2, 2009 they were ready to embrace 2010. It was a hard year for so many, including many ups and downs even in our home. But, the week before Christmas, the original five Fenders, along with their kids, and husbands, and a couple of cats gathered in the ‘Ville for Christmas festivities. Before 2010 gets too far gone, here is a look back at that week.
I know so many people who were looking forward to 2010, even way back on January 2, 2009 they were ready to embrace 2010. It was a hard year for so many, including many ups and downs even in our home. But, the week before Christmas, the original five Fenders, along with their kids, and husbands, and a couple of cats gathered in the ‘Ville for Christmas festivities. Before 2010 gets too far gone, here is a look back at that week.
Christmas 2009 from Cary Bonner on Vimeo.
Subscribe to:
Posts (Atom)
