Dinner July 19, 2023
Note: Pretty basic chili that I made up mostly to use the last of some things I had around.
Dried beans soaked in salt water overnight.
Chili Ingredients:
~1/2 lb of Dried Pinto Beans that have soaked in salt water overnight and then drained
~1/2 lb of Dried Black Beans that have soaked in salt water overnight and then drained
1.5 - 2 lb of Beef Stew meet (already cubed by butcher)
One 28oz can of Peeled Whole San Marzano Tomatoes (I like Cento brand)
2 medium Onions, diced
2 Garlic Cloves, minced
Low Sodium Chicken Broth, (about 32oz, whole container)
1 dried Calabrian Chili
1 Lime
6 Garlic Scapes, 5 cut into ¼ inch pieces, 1 thinly sliced for garnish
2 Orange Bell Peppers, diced and separated
4 medium Poblano Peppers, diced
~¼ cup frozen Corn
Pepper Jack cheese, shredded
To Taste:
Salt Pepper
Oregano
Turmeric
Cayenne
Chili Powder
Crushed Red Pepper
Chili Directions:
Drain the soaked beans and then rinse [mostly because of whatever the black beans leave in the water]
Preheat a dutch oven on the stove, season the cubed beef with salt and pepper
Add fat of choice to dutch oven [I used chicken fat, but usually would have done butter], then the seasoned meat, and brown over medium-low heat
Once the meat has browned on the outside, add the can of tomatoes, use whatever you're stirring with to cut the tomatoes up a bit
Add one of the onions, the garlic cloves, beans, and chicken stock. Stir together, cover with lid, and cook on low heat
Preheat a small skillet
In a small bowl add lots of oregano (maybe 2 tsp), a little turmeric (maybe ¼ tsp), a little cayenne (maybe ⅓ tsp), lots of oregano (maybe 2 tsp), and some crushed red pepper (maybe 1 tsp)
Toast the spices in the hot skillet for a few seconds, constantly stirring, until they are fragrant and just barely start to smoke, and stir them into the dutch oven
Add Calabrian chili and lime juice [My lime was old and kinda dry, so it didn't add a lot of juice. I'd probably just leave it out if I were trying to make this recipe again and didn't already have one available. Like I said earlier, I was trying to get rid of stuff.]
Let the dutch oven simmer until the beans are (mostly) cooked, maybe 40 minutes
Taste test and add any needed additional seasoning
Start making cornbread in your downtime
Once cornbread is in the oven, add the other onion, peppers, and the larger cut garlic scapes and continue to cook on low while the cornbread cooks
When the cornbread comes out the the oven, add the frozen corn
Once the cornbread has cooled, serve chili with pepper jack cheese and thinly sliced garlic scapes
Cornbread Ingredients:
1½ cups Cornmeal
1 cup All-Purpose Flour
⅓ cup Sugar
4 teaspoons Baking Powder
1 teaspoon Kosher Salt
2 cups Buttermilk
1 large Egg
6 tablespoons melted, Unsalted Butter, divided in two
Cornbread Directions:
Preheat oven to 425°F (220°C). Place an oven-proof 10-inch cast iron skillet in the oven.
In a large bowl, combine cornmeal, flour, sugar, baking powder and salt.
In a large glass measuring cup or another bowl, whisk together buttermilk, egg and 3 tablespoons butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Remove skillet from the oven and add remaining 3 tablespoons until heated through, about 1-2 minutes.
Working carefully, immediately scoop the batter into the hot skillet. Place into oven and bake for 25-30 minutes, or until a tester inserted in the center comes out clean. Let cool 5 minutes.
Final Notes:
Meat cubes could have been cut in half before cooking. I was worried about them drying out as the larger chunks, but they didn't at all. So it would probably be worth trying in smaller pieces to distribute the meat around more.
I should try blooming spices in oil sometime...
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