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.
   

Sauteed Pork Medallions with Lemon-Garlic Sauce

 

My mom found this recipe in an ad in a magazine. Delicious, and the sauce was wonderful on the vegetables, as well.

Ingredients

• 1 lb. pork tenderloin, trimmed
• 1/4 tsp. salt
• 1/4 tsp. plus 1/8 tsp. black pepper
• 2 tsp. olive oil, divided
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup low-sodium chicken broth
• grated lemon zest and 1 tbsp. lemon juice freshly squeezed
• 1 Tbsp. chopped fresh parsley OR 1 1/2 tsp. chopped fresh sage or rosemary

Directions

1. Cut pork into 12, 1-inch thick slices. Sprinkle on all sides with 1/8 tsp. salt and 1/4 tsp. pepper.
2.  Heat 1 tsp. oil in large, heavy skillet over medium-high heat.
3. Add pork and cook, turning once, until pork is browned an internal temperature reaches 145F, about 1 1/2 minutes on each side. Transfer to serving platter and cover to keep warm.
4. Add remaining 1 tsp. oil to skillet. Add garlic and cook, stirring constantly, until garlic is fragrant (about 30 seconds).
5. Add wine and broth. Increase heat to high and cook, stirring to scrape up browned bits from the bottom of the skillet, until liquid is reduced by 2/3 (about 5 minutes).
6. Remove skillet from heat and stir in remaining salt and pepper, the lemon zest and juice, and the parsley.
7. Serve medallions drizzled with sauce.

Baby Back Ribs

 

 

 

 

 

 

 

The spice of these with a sweet bbq sauce on them is amazing. Recipe from Food Network.

Ingredients

• 2 whole slabs pork baby back ribs

Dry Rub Ingredients

• 8 Tbsp. light brown sugar, tightly packed
• 3 Tbsp. kosher salt
• 1 Tbsp. chili powder
• 1/2 tsp. ground black pepper
• 1/2 tsp. cayenne pepper
• 1/2 tsp. jalapeno seasoning
• 1/2 tsp. Old Bay seasoning
• 1/2 tsp. rubbed thyme
• 1/2 tsp. onion powder

Braising Liquid

• 1 cup white wine
• 2 Tbsp. white wine vinegar
• 2 Tbsp. Worcestershire sauce
• 1 Tbsp. honey
• 2 cloves garlic, chopped

Directions

1. Preheat oven to 250F.
2. In a bowl, combine all dry ingredients and mix well.
3. Place each slab of ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat (don’t rub) the rub into the meat.
4. Refrigerate the ribs for a minimum of 1 hour.
5. In microwaveable container, combine all ingredients for braising liquid. Microwave on high for 1 minute.
6. Place the rib packages on a baking sheet. Open one end of the foil on each slab and pour half the  of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the liquid.
7. Braise ribs in the oven for 2 1/2 hours.
8. Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until a thick, syrupy consistency.
9. Brush the glaze onto the ribs. Place under the broiler until the glaze caramelizes lightly. Stay and watch this process, it can go from perfect to scorched in a matter of seconds.

Brown Sugar and Balsamic Glazed Pork Loin

This made a fantastic dinner, and the leftovers made great sandwiches! Recipe here. Not a very good picture, but you get the idea.

Ingredients

• 1 (2 lb) boneless pork tenderloin
• 1 tsp. ground sage
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 clove garlic, crushed
• 1/2 cup water

Glaze Ingredients

• 1/2 cup brown sugar
• 1 Tbsp. cornstarch
• 1/4 cup balsamic vinegar
• 1/2 cup water
• 2 Tbsp. soy sauce

Directions

1. Combine sage, salt, pepper, and garlic. Rub over pork loin.
2. Place in slow cooker with 1/2 cup water and cook on low 6-8 hours.
3. About 1 hour before roast is done, combine ingredients for glaze in a small saucepan.
4. Heat and stir until mixture thickens.
5. Brush roast with glaze 2 or 3 times in the last hour of cooking.
6. Serve with remaining glaze as a sauce.