Chili Theory 101

After having a long discussion about how chili should properly be made, I realized I did not have a chili recipe posted. I never use an actual recipe for chili, so this won’t have proportions but play around with it and see what you like. Experiment and enjoy!

Ingredients

• Meat – Use more than one kind. My favorite is beef and sausage. I don’t usually use ground beef, I’ll use whatever cut of meat I have available and cut it into small chunks. Makes a nice texture contrast with ground sausage.
• Beans – Again, use more than one kind. I usually use pinto beans and dark red kidney beans. I will fight to the death that if it doesn’t contain beans, it’s not chili.
• Onions, peppers, garlic – All diced. As for peppers I like to use bell & serrano. I’ve also added a chipotle pepper from time to time when I’ve had it on hand.
• Tomatoes – Fire roasted is best here (canned is perfectly okay, just make sure it’s diced). Om nom nom.
• Chocolate – My not-so-secret super-secret ingredient. Best is 100% cacao chocolate, by far. I don’t advise using anything below 70%. Compliments the flavor of the spices nicely.
• Spices – I rarely actually use chili powder. I prefer to add my own spices to taste so I have control over the ratios. Paprika, black pepper, red pepper flakes, etc, etc.
• Extra liquid – I usually use stock, but something acidic like beer would also work quite nicely and help tenderize the meat.
• Cornstarch – If you like thick chili rather than thin.

Directions

1. Brown the meat. (Drain the grease, if there is any.)
2. Add onions and peppers; cook until veggies are the right consistency.
3. Add garlic, chocolate, and spices; cook for several minutes to give everything the chance to flavor the meat. Keep everything moving during this time.
4. Add beans, tomatoes, and extra liquid. If you want thicker chili, set aside some of whatever liquid you are using to mix with cornstarch and add later.
5. Simmer for at least an hour. Better yet, put it all in the crock pot and let it cook all day long.
6. Add cornstarch mixture and stir in. Cook until thickened appropriately.

Garlic Honey Pork Chops

Served with wild rice and green beans.

The sauce on this is delicious. Recipe adapted from here.

Ingredients

• 4 1-1 1/2 inch boneless pork chops
• 1/4 cup honey
• 1/4 cup lemon juice
• 2 Tbsp soy sauce
• 2 cloves garlic
• 1 Tbsp dry white wine
• 1 Tbsp water
• 1 tsp cornstarch
  

Directions

1. Mix honey, lemon juice, soy sauce, garlic, and sherry together.  Place together with chops in a plastic bag and refrigerate overnight.
2. Preheat oven to 350F.
3. Heat cast iron skillet over high heat. Place chops in pan and sear on both sides.
4. Pour remaining marinade over chops, place skillet in oven.
   
5. Cook for 25 minutes or until chops are cooked through.
6. Remove chops from pan, place pan back on stove over medium heat.
   
7. Bring marinade to boiling, mix water and cornstarch and add to marinade to make a glaze.
   
8. Dredge chops through glaze and serve.
   

Stuffed Chicken Breast

I liked the chicken, but the pasta sauce on it just didn’t seem quite right. I think with a different sauce it could be fantastic. Any suggestions?

Ingredients

• 4 chicken breasts, pounded thin
• 1/2 cup goat cheese
• 1 cup fresh spinach
• 8 slices of prosciutto
• salt & pepper
• 24 oz. jar of pasta sauce

Directions

1. Preheat oven to 350F.
2. Place a handful of spinach and 2 Tbsp. of goat cheese on top of each breast. Top with a sprinkle of salt and pepper.
3. Place two slices of prosciutto on top of each breast.
4. Roll the chicken up (I had to secure closed with toothpicks).
5. Place the chicken in a baking dish and pour the pasta sauce over the top.
6. Bake for 25 minutes, or until chicken is no longer pink.

Caramelized Chicken with Garlic and Ginger

I par-boiled red potatoes and cooked them under the chicken. The sauce was great with the potatoes, too. Recipe here.

Ingredients

• 4 chicken thighs
• 4 chicken drumsticks
• 4 chicken wings
• salt and pepper 2 Tbsp. cooking oil
• 2 medium onions, chopped

Glaze Ingredients

• 4 Tbsp. tomato sauce
• 2 tsp. Worcestershire sauce
• 1 Tbsp. honey
• 2 Tbsp. vinegar
• 1 Tbsp. soy sauce
• 2 garlic cloves, finely chopped
• 1 small piece fresh ginger, finely chopped

Directions

1. Preheat oven to 400F.
2. Put the chicken pieces in a roasting dish and sprinkle with salt and pepper.
3. Trickle with oil.  Bake for 15 minutes until the chicken skin is starting to get golden.
4. Meanwhile mix the ingredients for the glaze in a small bowl.  Pour the glaze over the chicken and sprinkle the onion over the top.
5. Put back in the oven for another 10 minutes turning pieces over halfway through the cooking time.
6. The chicken is ready when it is a shiny dark brown.

Beef Tenderloin in Salt Crust

This was so wonderful and tender, I think it’s one of my new favorites. Note: I tried a tiny bite of the salt crust just…because. I do not recommend this, unless you want to know what a salt lick tastes like.  Alton Brown recipe.

Ingredients

• 5 cups all-purpose flour
• 3 cups kosher salt
• 3 Tbsp. fresh ground black pepper
• 5 egg whites
• 1 1/2 cups water
• 1/2 cup chopped fresh herbs (parsley, thyme, and/or sage)
• 1 (6-7 pound) whole beef tenderloin, trimmed
• 1 Tbsp. olive oil

Directions

1. Place the flour, salt, and pepper in a large mixing bowl.
2. In another bowl, whisk the egg whites and water and add to the dry ingredients along with 2 Tbsp. of the herbs.  Combine with a potato masher until the mixture begins to come together.  The knead with your hands for 1 to 2 minutes.
3. Transfer the mixture to a large zip-top gab, seal, and let stand at room temperature for 4 hours, or up to 24 hours.
4. Transfer dough to a floured surface and roll out to 3/16-inch thickness, approximately a 24×18 inch rectangle.  Trim away extra dough, if necessary.  Sprinkle the remaining herbs on the center section of the dough and gently press down.
5. Preheat the oven to 400F.
6. In order to achieve uniform cooking, fold over slender tail end of tenderloin and tie with kitchen twine.
7. Set a large electric griddle at its highest setting; brush the tenderloin with the olive oil and sear on all sides until well-browned, approximately 10 minutes.  Rest the meat for at least 5 minutes or until it is cool to the touch so as not to melt the dough.
8. Place the tenderloin in the center of the dough.  Fold top part of dough over, flipping back about 1 inch of dough onto itself.  Repeat with the bottom half of the dough.  Press together the 2 flaps of dough and seal.  Make sure the dough is not too tight around the tenderloin.
9. At the ends of the tenderloin, press together dough to form a seal and cut away any excess.  Transfer to a sheet pan, place in the oven and roast to an internal temperature of 125F, approximately 25-30 minutes.
10. Remove from the oven and allow to rest for 30 minutes or up to 1 hour.  The tenderloin will continue to cook 10-15 degrees more.
11. Cut salt crust at 1 end and extract meat by pulling out of dough tube.  Slice and serve immediately.

Served with asparagus and wild rice.