Slow Cooker Texas Beef Chili

Slow Cooker Texas Beef Chili 13

Do you hate beans but like chili? Do you like beans but also like chili that’s a little different? Do you like chili? If you answered yes to any of the previous questions then this chili is for you. It’s beanless and beefy and incredibly satisfying, which is good because though it may be spring SOMEWHERE, in Ottawa we’ve had some major flooding and on Monday it stopped raining enough to SNOW. ALL. DAY. So we kind of need something cockle-warming. This chili is adapted from one my parents found on the internet and printed out and that I stole off their fridge in Florida and smuggled across the border.

Slow Cooker Texas Beef Chili 1

Start with 2lbs cubed beef chuck or stewing beef, and huck that in a non-stick skillet on high to sear all the sides. Chuck the browned beef into a large slow-cooker pot.

Slow Cooker Texas Beef Chili 4

Next, add in 2 tablespoons Worcestershire (“wooster”) sauce, 1 cup beef broth, a 28oz can of diced tomatoes, and 2 tablespoons tomato paste. Now, the recipe did not say to drain the tomatoes so I didn’t and I found my chili ended up a bit on the watery side (I also added twice as many tomatoes as the recipe asked for). I thickened the sauce with some cornstarch later on and it turned out super awesome, but I’ll leave it to your discretion to either drain the tomatoes or use a smaller can.

Slow Cooker Texas Beef Chili 7

Dice up the following: 1 white onion, 2 red bell peppers, 2 large carrots, 2 celery stalks, and a couple large green chilis. I used Anaheim chilis because they are huge and not too hot and I wanted to be able to feed this to LongJohn. Gather as well 1 tablespoon chili powder, 2 teaspoons cumin, 2 teaspoons paprika (ours is smoked), 1 teaspoon onion powder, 2 teaspoons garlic powder, and 1 teaspoon salt. Chuck all that in the slow cooker.

Slow Cooker Texas Beef Chili 5

Slow Cooker Texas Beef Chili 8

Don’t forget to give it a bit of a stir.

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Cook that sucker on low for 8-12 hours, or on high for about 6.

Slow Cooker Texas Beef Chili 11

Before serving, juice 1 lime and add the juice to the mix.

Slow Cooker Texas Beef Chili 16

Serve garnished with either grated cheddar cheese, sour cream, or chopped cilantro (or all of the above, who are we kidding?).

Slow Cooker Texas Beef Chili 15

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Spag Bol Redux

Spag Bol Redux 16

I have so many fun and exciting things to show you guys in the near future, but I thought I’d do a little bit of a retrospective today. My very first entry on this here blog, five-plus years and 900-odd posts ago, was a recipe for spaghetti bolognese. I make this spaghetti sauce all the freaking time, so I thought I’d do another post just to show you how things have changed over the years, but they still remain in essence the same. For one, the Pie and I went vegetarian for a month when I made that post so there’s no meat in that sauce. For another, I was way lazier when it came to chopping things up, so my sauces were much chunkier. I like them a bit more uniform these days.

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Some things stay the same, though: I always load it down with diced onions to start. I made a crapton (a metric measurement of course) of this so that I could freeze it so I can’t give you exact measurements. Just lots.

Spag Bol Redux 2

I always add diced red pepper (I’m allergic to green) and diced mushrooms. You can add whatever you wish, though. Sometimes I chuck in whatever’s in my fridge that needs to be used: avocadoes (they add a nice thickness the sauce), tomatoes, sometimes even carrots.

Spag Bol Redux 5

And then of course a variety of tomato-based canned items. I used to use jarred spaghetti sauce as my base but I found they were sneaking green peppers into the mix and it wasn’t doing my digestive system any good so I switched to canned crushed tomatoes, tomato paste, and canned diced tomatoes.

Spag Bol Redux 1

First I start by sautéeing up the onions with olive oil and a little butter. I let them go until they’re smelly and soft. Then I pull apart a large hunk of lean or extra lean ground beef. I like to break it up with my fingers to ensure that there are no big chunks in the pot. You can also use ground turkey or pork or whatever works for you. If you’re going the veggie route and using TVP, add that last.

Spag Bol Redux 4

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After the meat is browned to my satisfaction I tip in my vegetables, as well as some minced garlic, salt, pepper, and various spices.

Spag Bol Redux 8

I like a mix of italian spice plus extra basil.

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I add in all my tomato things as well and give that a grand old stirring.

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Let that simmer for at least half an hour so the flavours can mingle, and feel free to adjust the spices as you see fit. I like to let it simmer as long as I can, but it’s good either way.

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Cool and freeze or serve hot on top of your favourite fresh pasta, baked into a pasta casserole, or glopped on top of bread as a sloppy joe!

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Aw Yiss. Some Motha. Flippin’. Tomato Soup.

Tomato Soup 30

I don’t know why I felt the need to use that title.  I just DID.  Also, in case you didn’t recognize the meme, Canadian comic artist Kate Beaton is awesome and you should read her stuff.

Tomato Soup 2

What do you do when you are moving and you have too many cans of tomatoes in your pantry, and your husband has left an open can of tomato paste in your refrigerator?

Tomato Soup 8

I think we all know the answer to this.  It’s in the title after all.  Besides, nothing says summer in Newfoundland like a big bowl of hot soup.  And I’m not even kidding.  I haven’t seen the sun in a while and as I write this it is raining and 7°C.  Now you can use fresh tomatoes in this soup, and I’m sure there’s a good argument for doing so, because the taste is so much better and whatever.  Personally, if I have a nice fresh tomato in my hands, I’m going to want to eat it as is, not simmer it in a soup.  But to each his own.

Tomato Soup 1

If you do decide to use fresh tomatoes, I recommend blanching them first to get the skins off.  Put a put of water on the boil and when it’s a-rollin’, submerge your tomatoes in the water for about a minute and a half, until the skins start to split.

Tomato Soup 11

Remove the tomatoes from the pot and plunge them into a bowl of cold water (to stop the tomatoes from cooking and going mushy).

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Then you can just peel them easy as you please.

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Take a few carrots, peel them, and chop them up.

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Do the same with a large sweet onion.

Tomato Soup 15

You know when you are reading real estate listings and you have to sort of translate them to understand what the sellers are trying to tell you?  Like, “cozy” means “small”, “quaint” means that none of the doors are level and won’t shut properly, and “rustic” means “broken”.  I think you can apply almost the same principle to food.  At least in terms of soups.  When I read that a soup is “hearty” that tells me that there’s more stuff in it than liquid.  And when I read “rustic” I understand that the creators were just too lazy to cut everything up extra small.  So by that logic pretty much everything I ever make is “rustic.”

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Sauté the onions in a large saucepan with a gob of vegetable oil until they are soft and transparent.

Tomato Soup 16

Now you can huck in your spices.  I used some minced garlic, smoked paprika, and then some powdered chicken stock.  Give that a good stir.

Tomato Soup 19

Now you can add in your tomatoes (I used 2 cans plus the 2 fresh ones I blanched) and your carrots.  I didn’t drain my canned tomatoes because I wanted the liquid.  If you’re using fresh tomatoes you may want to add in a bit of water. Plop in a can of tomato paste as well, to thicken it up.

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Simmer that for a while until the carrots are soft.  Now you can leave this in its hearty, rustic state, or you can give it a whaz with your handy immersion blender and mix it up.

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I chose the latter, obviously.

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Then I took a can of evaporated milk that Mrs. Nice had purchased for undisclosed reasons and poured that in. Uh, don’t, you know, confuse evaporated milk with condensed milk. I don’t think that would end well.

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Season with salt and pepper to taste.

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I would have loved to serve it with fresh basil but dried had to do.  Yum!

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Pork Ragu with Fettucine


Gren on a Saturday 5-3

Oh winter.

While Gren may adore this particular season (at least until his little feet get cold), I do not. Some days I just want to wrap myself up in as many blankets as I own (which is quite a few) and count down the days until spring. But I can’t, and this is why people invented comfort food.

This particular recipe comes from a recent issue of Real Simple magazine, and it does the trick. The Pie and I have a resolution to use our slow cooker more (because it’s AWESOME), and it was really nice to come home the other day to a house that smelled like awesome had been slow-cooking in it for hours and hours. And the preparation takes no time at all. I did ours the afternoon before, which was a weekend, and put it in the fridge overnight. Then before I left for work the next morning I popped the crock on the pot and turned it on and blamo kablam it was done.

Pork Ragu with Fettucine 4

So let’s get around to that preparation, shall we?

Start by scrubbing and chopping up a large carrot. I ended up using two because I wasn’t sure if mine qualified as large or not. Do the same with a medium onion and 2 cloves of garlic (I may have used the whole head, but I really like garlic and this head was pretty old).

Pork Ragu with Fettucine 1

For spices, you’re going to need about 1 teaspoon dried thyme, 1 teaspoon dried oregano, and about 3/4 teaspoon kosher salt and 1/4 teaspoon ground black pepper. But feel free to add more or less if you choose.

Pork Ragu with Fettucine 2

You also need a large (14oz) can of diced tomatoes and a small can of tomato paste. The recipe calls for just 2 tablespoons of the paste, but that’s like a third of the can and I would just have to figure out what to do with the rest of it so I used the whole can.

Pork Ragu with Fettucine 3

Chuck all your vegetables and spices and canned goods in a 4-6 quart slow cooker (for scale, this one is 6 quarts).

Pork Ragu with Fettucine 6

And you need a hunk of pork shoulder or pork butt (haha, butt), about 1 1/2 lb.

Pork Ragu with Fettucine 7

Trim off the larger hunks of fat and cut the shoulder/butt in half.

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Pop that in the slow cooker as well and give everything a stir to coat it in tomato juice (the acids in the tomatoes will help to tenderize that sucker).

Pork Ragu with Fettucine 12

Cover it and let it cook on high for 5 to 6 hours or low for 7 to 8 hours, until the pork is super dooper tender.

Pork Ragu with Fettucine 13

About twenty minutes before you want to eat, cook up a package of fettuccine according to the package instructions (normally fettuccine takes about 12 minutes to cook to al dente).

Pork Ragu with Fettucine 17

While that’s on the go, take two forks and shred all that lovely slow-cooked pork in the slow cooker.

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Pork Ragu with Fettucine 16

Drain your pasta and plop it into the slow cooker on top of the pork stuff and give it a thorough stir.

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Serve, spraying bits of tomato juice everywhere (at least, that’s what I did). Grate some parmesan on top and eat your way into ragù heaven.

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The recipe says it serves four but the Pie and I think that serving size is immense, so we would say that it more accurately serves 6-8, and it’s especially good the next day when all the juices have been sucked into the fettuccine. When I brought it to work everyone became jealous of my delicious leftover lunch.

Chicken Cacciatore

Chicken Cacciatore

Canadian Living always seems to have the best freezer-friendly recipes.  I haven’t tried this, but the stuff smelled great and when I licked my fingers to catch some spills I was quite happy.

I doubled the recipe, but the single batch makes 8 chicken thighs and a bunch of red delicious sauce.

Start with your vegetables.  Chop up an onion and a pepper.  I had some roasted red peppers in a jar so I used those as well to boost my quantities.

Chicken Cacciatore

Take 8 boneless, skinless chicken thighs.  You can use bone-in ones to save money, but they will need to cook for twice as long.

Chicken Cacciatore

Toss them in a bowl with 2 tablespoons flour and some salt and pepper for seasoning.

Chicken Cacciatore

In a large skillet or Dutch oven, heat some olive oil and, working in batches, brown the chicken on both sides.  You don’t need to cook it all the way through — you just want a nice crispy edge.  That’s why I like the skillet.

Chicken Cacciatore

Transfer the chicken to a plate and drain any fat out of the pan (if you used skinless chicken this shouldn’t be a problem).

Chicken Cacciatore

Add a bit more oil to the skillet and fry up your onion and pepper, with a little bit of minced garlic and some Italian seasoning (or basil and oregano if you don’t have it).

Chicken Cacciatore

Pour in 1 can diced tomatoes and 1 can tomato paste and bring it to a boil. Because I doubled the recipe, I ran out of room in the skillet and had to move to a pot, alas.

Chicken Cacciatore

Add your chicken back in and simmer for about 20 minutes until the chicken is cooked through.

Chicken Cacciatore

Serve over rice or pasta and sprinkled with parsley, or freeze for later, which is what I did.

Chicken Cacciatore

O Canada: Baked Beans with Toutons

Baked Beans with Toutons

My house currently smells like awesome.  All the windows are steamed up.  It’s great.

Baked beans, I think you’d agree, are a traditional staple all down the eastern seaboard of North America.  Add a splash of Québec maple syrup to the sweet, dark sauce and serve it with a side of Newfoundland toutons (“TAOW-tuns”), however, and you’ve got yourself a Canadian dish.  It all takes quite a bit of time (you have to start by soaking your beans overnight), but it’s worth it to have your house smell this good.

For the Baked Beans:

I cobbled together this bean recipe from three others, which I’ve listed at the bottom of this post.  I think baked beans are conceptually pretty fluid, so feel free to experiment on your own.

Baked Beans with Toutons

This recipe also involves some interesting food items that are not usual additions to my refrigerator contents: fatback pork and salt pork.  If you can’t find fatback pork or pre-cut scruncheons, you can also deep-fry the toutons in vegetable oil.  Here in St. John’s, salt meat, which you can buy in 4L buckets, has its own section in the grocery store, right next to the bologna section.  That’s right, bologna section.  As in, there are several different kinds and cuts of bologna available to the residents of this lovely city.  Luckily I found smaller amounts of fatback pork and salt pork riblets, and was able to get away with just a scant pound of each, rather than having to find a use for a whole bucket of meat.  You could probably use a salty ham (Virginia-style) in place of the salt pork if you can’t find it.  And of course if you want a vegetarian version of the baked beans, leave out the pork altogether.

Baked Beans with Toutons

Start with about 4 cups dried white navy beans.  Rinse them and plop them in a bowl.  Cover them with several inches of water and leave them overnight to soak.  You may need to add more water as it gets absorbed.

Baked Beans with Toutons

The next day, drain and rinse the beans and plop them in a very large pot with three times their volume of water to cover (so take the bowl the beans were in and fill that sucker three times with water and you should be good).

Baked Beans with Toutons

Plop in 1lb salt pork.  Usually this comes on the bone.

Baked Beans with Toutons

Bring the water to a boil, then reduce the heat and let the beans and pork simmer for 40-50 minutes, until they’re all tender and stuff.  Scoop out 1 1/2 cups bean cooking water and then drain the rest.

While the beans are simmering, finely chop up 1 large onion.

Baked Beans with Toutons

Plop the onion in a saucepan with 2 tablespoons vegetable oil, 2 minced garlic cloves, 1 tablespoon dry mustard (Keen’s or Colman’s are the traditional versions around here), 2 teaspoons chili powder, and 1/2 teaspoon sea salt.  Cook on medium heat for about 10 minutes, until the onions are soft and fragrant.

Baked Beans with Toutons

Pour into that 4-156mL cans of tomato paste (that’s about 2 1/3 cups), 3 tablespoons apple cider vinegar, 1/4 cup packed brown sugar, 3/4 cup fancy molasses, and 1/2 cup pure maple syrup.  Give that a good stir and bring it to a boil.  Reduce the heat and allow it to simmer for about 10 minutes.  It will bubble like the Thing from the Black Lagoon and get absolutely everywhere, so make sure to cover it.

Baked Beans with Toutons

Pour in the reserved bean cooking water and mix well.  You can purée it in a food processor at this point if you wish, but I didn’t bother.

Baked Beans with Toutons

Preheat your oven to 300°F.  You could do this earlier but it really doesn’t take long, so there’s no point in having your oven on for such an extended period of time.

Strip the salt pork from its bones and tear it into small pieces before tossing it back in with your drained beans.

Baked Beans with Toutons

Mix the beans and the sauce together.

Baked Beans with Toutons

Pour the mixture into a large casserole dish.  Cover and bake for 2-3 hours, then uncover and bake until sauce is thick and the beans are coated, about another hour.  Serve hot with toutons, or allow to cool and freeze for later.

Baked Beans with Toutons

For the Toutons:

I pulled the recipe for these weird little Newfoundland doughnuts/dumplings/biscuits from this site.  Most of the other recipes I found ended up being exact copies of this one, so I figured it was legit.  Toutons are essentially fried white bread dumplings.  Most of the time they are served doused with butter and maple syrup.  This sounds like a good idea to me.  You can buy pre-made touton dough at the gas station down the block from our house.  During the summer festival here they have touton-throwing contests.  These bready balls are evidently important to Newfoundland culture.

Start by dissolving 1 tablespoon sugar in 1/2 cup warm water.  Add in 1 tablespoon traditional yeast.  Allow that to stand for 10 minutes, then stir it in until it’s all dissolved.

Baked Beans with Toutons

In a saucepan, scald 1 cup low-fat milk (the recipe called for 2% but we use 1% so I figured that would only save us from an earlier death).  Add in 2 tablespoons vegetable shortening and stir until it’s all melted.

Baked Beans with Toutons

To the hot milk, add 1/2 cup cold water, 1 teaspoon salt, and 1 teaspoon sugar.

Baked Beans with Toutons

Make sure the milk mixture is lukewarm and then add the yeast mixture and stir until well-blended.

Baked Beans with Toutons

Add in 2 cups all-purpose flour and stir until it’s all smooth.

Baked Beans with Toutons

Gradually add 3-4 more cups of flour until you have a moist dough that no longer sticks to the bowl.

Baked Beans with Toutons

Turn out the dough onto a lightly floured surface and knead for 10 minutes.

Baked Beans with Toutons

Shape the dough into a ball and plop it in a greased bowl, turning the ball to grease the top.  Cover the bowl with a damp cloth and put it somewhere warm and draft-free for the dough to double in size, about an hour.

Baked Beans with Toutons

While you’re waiting, you can make your scruncheons (or scrunchins), which are fried pork back fat.

Baked Beans with Toutons

Mmmm.  Like bacon only without the actual pork.  So you take your backfat, about 1/4lb, and you cube it up as finely as you can.

Baked Beans with Toutons

This is harder than it looks.  Pig backs are tough.  Also see the surface of this particular chunk?  I’m convinced it was actual skin, because it was a pain to get through, and it fried up almost rock hard.  I suggest trimming that off if you can.

Baked Beans with Toutons

Set your raw scruncheons aside for a spell, until your dough is ready.

Baked Beans with Toutons

Punch down the dough and squeeze off pieces about 1/3 cup in size.

Baked Beans with Toutons

Flatten them to about 1/2″ thick, in a circular or triangular shape.

Baked Beans with Toutons

Fry your scruncheons until the solid pieces are golden brown and crisp.

Baked Beans with Toutons

Take them out and lay them on a paper towel.

Baked Beans with Toutons

Fry the toutons in the liquid pork fat until they are golden on both sides, a minute or so per side.

Baked Beans with Toutons

Add a dab of butter to the hot touton, sprinkle with crispy scruncheons, and douse with maple syrup.  Serve hot!

Baked Beans with Toutons

Now if you’ll excuse me I am going to go and have a heart attack somewhere.

Baked Beans with Toutons

More Baked Beans:

http://canadianwinter.ca/index.php?page=canadian_winter_molasses_baked_beans

http://www.canadianliving.com/food/maple_baked_beans.php

http://suppertonight.wordpress.com/2008/09/09/canadian-baked-beans/

Barbecue in a Bottle

This recipe has been adapted with thanks from PickYourOwn.org, who set out all the steps for this delicious tangy tomato goo, including the entire canning process.  For other tips on canning, check out some previous posts here.  I doubled the batch laid out below (of course) and ended up with about 8L of sauce.

In a very large pot, start simmering 5 14oz (796mL) cans diced tomatoes.  This is roughly equivalent to 16 cups or 4 quarts (I did the math).  In one of my batches I substituted one can of crushed tomatoes for diced.  It didn’t seem to make much difference, save I had less seeds in that one.

Once those are going strong, chop and chuck in 4 stalks celery, 2 onions, 3 red peppers, 2 jalapeno peppers, and 2 cloves crushed garlic (or garlic-in-a-jar).

In addition to that, add in 2 teaspoons ground black pepper, 1 tablespoon dry mustard, 1 tablespoon paprika, 1 tablespoon sea salt, and 1/8 teaspoon cayenne pepper.

THEN add in 1 teaspoon hot pepper sauce, such as Tabasco, 1 cup brown sugar and 1 1/2 cups 5% (white) vinegar.

Remember you can adjust any of these flavourings to suit your own tastes.  I added extra cayenne and brown sugar, as well as a few dobbles of sweet chilli sauce and a can of tomato paste.

Simmer everything for about 30 minutes or until it’s all softened.

Now here you have two options.  If you have tremendous patience, you can run the cooked sauce through a food mill, which will remove the seeds and give you a lovely velvety smooth sauce.

If you’re me, you can use an immersion blender

Tomato sauce will end up everywhere, and you will still have seeds in your slightly chunkier sauce, but you will end up with more sauce for preserving.

All you have to do at this point is cook down your processed sauce until it’s the consistency that you like.  Just keep an eye on it and stir frequently to avoid burning.  Remember that the sauce at this point is thick enough to interfere with proper convection so stirring is essential.

Pour into sterilized jars and can according to your canner’s instructions.  And that’s it!