As I have gotten older, I have found each year I dislike Halloween more and more. I think if I had a kid, it would be different, but for now, the idea of dressing up in some skanky costume and freezing my ass off all night doesn't sound like a fun time. Central West End, the area we live, has a famous Halloween party each year in which the streets shut down and there is a stage set up with lights, music, and of course, lots and lots of alcohol. People pretty much just get shit boxed and prance around in their costumes. Moe and I went to a bar to watch the OSU game, but were able to witness the "Halloweeners" having a grand old time as we walked to and from the bar. To give you an idea, we were accompanied home by a guy dressed as a drill sergeant in full army gear. He was in a dead sprint up and down the street while laying on his whistle with pure intensity with every stride. The best part is, he was 100% by himself performing this act :) I have to say, as much as I don't like this holiday, I am always pleasantly surprised by the dedication and creativity that occurs on Halloween.
Since I love cooking, I thought it might be fun to start a tradition of cooking chili on Halloween. Since cooking is something that I enjoy doing, I am trying to transition the holiday into something more fun. I normally go with my mom's standard, Super Duper Chili recipe, but I thought that it would be fun to try something new. I was reading Jaime's blog a few weeks ago, and laughed when she made the comment "everyone thinks their chili is the best". This is 100% true as the first thing I thought of was why on earth would I make her chili when mine is so good! With this is mind, I have decided to branch out. In the spirit of fall (and my secret love of butternut squash), I decided to go with a Beef and Butternut Chili. Bon Appetit!
Beef and Butternut Chili
Source: Modified from Cooking Light, November 2011
2 tablespoons of olive oil
1 1/2 lbs boneless chuck roast, trimmed and cut into 1/2 inch cubes
salt and pepper
1 1/2 cups of chopped onion
1/2 cup chopped bell pepper (preferably green, but I used orange because that's all I had)
2 tablespoons tomato paste
1 tablespoon minced fresh garlic (approximately 2 smaller cloves)
2 teaspoons diced jalapeno pepper
2/3 cup of dry red wine
1 1/2 teaspoon ground ancho chile pepper (less if you don't like spciy foods)
1 teaspoon dried oregano
1/2 teaspoon ground red pepper (less if you don't like spciy foods)
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
2 cans (14 ounces each) of diced tomatoes, undrained
1 can (15 ounces) no salt added kidney beans, rinsed and drained
2 cups (1/2 inch) cubed and peeled butternut squash (frozen works as well)
1 cup coarsely chopped carrots
1/2 cup of apple cider (optional)
6 tablespoons reduced fat sour cream
2 tablespoons fresh cilantro leaves (or cilantro pesto)
Heat a large stock pot (or dutch oven) over medium - high heat. Add 1 teaspoon of olive oil to the bottom of the pan. Season beef with salt and pepper and add to the stock pot. With long tongs, saute the beef for 8 minutes until brown on all sides. Be careful to not let it sit unattended as it will burn quickly. Remove beef from pan and set aside (including the juices from the meat). Add another tablespoon of olive oil to the stock pot. Add onions and bell peppers and saute for 3 minutes or until onions are translucent.
Add tomato paste, garlic, and diced jalapeno. Saute for another 2 minutes on medium high. Add wine and bring to a boil. You will need to scrap the pan while cooking for 2 more minutes. Add the beef back into the pan. Add ancho chile pepper and the next 7 ingredients (through kidney beans). Bring to a boil.
Cover the stock pot and reduce heat to medium - low. Simmer for 1 hour (stirring occasionally to make sure pan is not burning). Be CAREFUL when you open the stock pot as the steam is very hot (I have a burn on my arm to prove it)! After an hour, add butternut squash and carrots. If you like your chili thinner, add apple cider. Mix well and cover again. Simmer for another hour until beef is tender. Ladle 1 and 1/3 cups of chili into 6 bowls. Serve immediately with 1 tablespoon of sour cream and 1 teaspoon of cilantro (or cilantro pesto which I bought at Whole Foods).
Ratings
Miss J, 10 out of 10 - absolutely loved this recipe!
Moe, hates chili so he doesn't get to vote on this!
- Miss J
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