not-so-secret Chili

Spring break is sadly over, but it was a fantastic two weeks filled with lots of cooking and baking. The freezer had to be cleaned to make room for food I froze for the upcoming quarter. One thing I made was a big batch of chili since it keeps so well, perfect for when we need emergency sustenance.

I haven’t upgraded to making homemade chili powder from whole peppers because I have this giant container of chili powder I got from Costco years ago. I know, I know you’re supposed to throw away spices after 1 year but I can’t bear to do it! It’s still good, I swear! *Note to self*: no more buying spices at Costco even if it’s dirt cheap unless I plan on having it for decades. I probably won’t be making my own chili powder even after I use this stuff up because I’m just too lazy. To make my ancient chili powder more flavorful, I spike the chili with chipotle chilies, extra cumin and oregano. This time I thought I’d make my regular chili a little more interesting. Instead of using ground beef, I used a chuck roast that I cut into small pieces. I was trying to make it more authentic but all attempts at authenticity were moot after I added beans. Oh well, I can’t help it; I kinda like chili with beans, not too much, just a little. I also added some secret-but-not-so-secret-because-everyone-knows-about-them ingredients: coffee and chocolate. I opted not to add peanut butter and/or banana (I'm not that adventurous). Finally, after simmering for 2 hours, Steven and I added some of our favorite chili accompaniments, sour cream, cheese, and Fritos!

Chili v2.0

2 pounds chopped chuck cut into half inch cubes or lean ground beef
1 large onion
2 Tbsp chili powder
1/2 tsp whole cumin
2 – 3 chipotle chilies in adobo, minced (use less chilies and remove the seeds for a milder chili)
2 Tbsp tomato paste
1 Tbsp adobo sauce from chipotle chilies
3 cloves garlic
1/2 tsp oregano
1 large red bell pepper
1 14 oz can of chopped tomatoes
1/2 tsp espresso powder
1/2 tsp cocoa powder
1 28 oz can of dark red kidney beans
To taste:
Freshly ground pepper
Salt to taste
Cayenne

Serve with optional condiments: lime, shredded cheese, sour cream, corn chips

Heat a tablespoon of oil over medium high heat in a Dutch oven or large pot. Brown the beef in batches, first add 1/3 of the beef and cook until browned. Take out the beef and set aside in a large bowl. If a lot of browned bits have accumulated on the bottom of the pan, add some water to scrape those up and pour this flavorful liquid over the browned beef that you set aside. Add some more oil and repeat the browning process with the rest of the beef.

After all of the beef has been browned, add some water and scrape off any browned bits that have accumulated on the bottom of the pot and pour the liquid into the bowl with the beef.

Add 2 teaspoons of oil and add the onions and a large pinch of salt and cook over medium heat until the onions are translucent.

Add the cumin and chili powder and toast the spices until they are fragrant. Add the minced chipotle peppers, adobo sauce, tomato paste, garlic, and lots of freshly ground pepper until the garlic is fragrant. Add the bell peppers, can of tomatoes, oregano, browned beef and juices, cocoa powder, espresso powder. Simmer this mixture for 1 hour with the lid slightly ajar. While it’s simmering, add cayenne to taste and salt, keeping in mind the chili will continue to reduce. If the chili gets too dry, add some water. Then add the beans and simmer for another 30 minutes to 1 hour, or until the beef is tender.

Tex-Mex Stuffed Peppers

I don't know about you but the classic stuffed bell pepper with plain rice and ground beef sounds a little... bland. So here's a twist using Mexican rice and spicy chipotle beef. I was very reluctant to use the word Tex-Mex because oh god it makes me think of Taco Bell but calling these Mexican stuffed peppers would be a misnomer because a Mexican stuffed pepper, or chile relleno, is something else entirely (a roasted poblano stuffed with cheese and deep fried). Anyways, naming technicalities aside these stuffed peppers are anything but boring.

I apologize for my absence lately and the short post (not very good about following my New Year's Blog Resolutions am I?) but somethin'-is-a-brewing in the Nook & Pantry. So stay tuned! :)

Tex-Mex Stuffed Peppers

4 red/orange/yellow bell peppers (green peppers are too bitter)
Cooked Mexican rice (see below)
1 lb lean ground beef
1 small onion or 1/2 medium onion, finely diced
1 Tbsp chili powder
1/4 tsp cumin seeds, toasted and ground
2 cloves of garlic, minced
2 chipotle peppers packed in adobo, minced
1/4 C chicken stock
Salt and pepper
1 Tbsp vegetable oil
1 C shredded pepper jack or a Mexican melting cheese

Preheat the oven to 350 degrees F. Have your Mexican rice cooking or precooked as you start this. I like to leave the rice a tad undercooked so it can finish cooking in the oven as it bakes in the peppers.

Heat a tablespoon of vegetable oil in a skillet over medium high heat and brown the ground beef. Drain all but 1 tablespoon of the fat. Return the skillet to medium heat and add the finely diced onions, chili powder, and cumin. Cook until the onions are soft and translucent. Add the minced garlic, chipotle peppers, and adobo sauce and cook until the garlic is fragrant, about 30 seconds. Season with salt and pepper to taste. Then add the chicken stock or water and simmer with the lid slightly ajar until most of the liquid evaporates. Set aside for stuffing the peppers.

There are 2 ways to prepare the peppers. You can either cut the tops off and scoop out the pith and seeds for 4 large stuffed peppers. Or you can cut them in half lengthwise for 8 half stuffed peppers. Whichever way you choose to cut the peppers remove all of the seeds and white pith.

Bring a pot of water to a boil and boil the peppers until they are slightly soft, 3 minutes. Then rinse them under cold water so they are easier to handle.

Stuff each pepper with some rice, then beef, and top with shredded cheese. Bake in a 350 degree F oven for 25 - 35 minutes or until the peppers are soft.

If you wish, double the recipe for extra rice to serve on the side.

Mexican Rice
Adapted from Rick Bayless

1 1/2 C medium grain rice
1 (14 - 15-oz.) can whole tomatoes, drained but reserve the liquid (Muir Glen roasted tomatoes are best)
1/2 onion, roughly chopped
2 garlic cloves, halved
1 1/2 Tbsp lard/bacon fat, canola or vegetable oil
2 - 3 jalapenos, seeds and pitch removed, 1/4 in dice
1 3/4 C chicken broth or water
Salt
Optional: chopped cilantro

Rinse the rice then let it drain in a sieve.

In a food processor or blender, puree the drained canned tomatoes, onion, and garlic. Add some of the drained tomato liquid for the puree to equal 1 cup.

Heat the oil or lard in a saucepan or dutch oven over medium high heat. Add the rice to the hot oil and stir. Toast the rice in the hot oil for about 5 minutes. Then add the jalapenos, tomato puree, and chicken stock. Scrape up anything stuck to the bottom of the pan. Bring the contents up to a boil then lower the heat to a bare simmer. Cook for about 15 - 20, or until the rice is cooked through and tender and the liquid has been absorbed. If you plan on stuffing it into peppers, leave the rice underdone so it can finish cooking while the peppers cook.

Fluff with a fork and mix in some chopped cilantro if preferred.

Chipotle Style Braised Pork Faijita Burritos

Back when Steven and I were in college we would frequent Chipotle for their fajita burritos. We've both graduated and rarely go there nowadays but still get some serious burrito cravings. While googling for a copycat recipe for Chipotle's Carnitas (braised pork in juniper berries, thyme, and bay leaf) or the Barbacoa (braised beef in chipotle adobo and cumin), I stumbled on a recipe from the Niman Ranch cookbook for braised pork shoulder with tomatoes and cumin by Steve Ells, the founder of Chipotle. Even though it was a pork recipe, it sounded more like the Barbacoa rather than the Carnitas. But hey we're not picky, and it looked pretty darn tasty. I'm sure the real recipes are hush hush top secret but this recipe made some really delicious shredded pork that we used in Chipotle style fajita burritos with sauteed onions and peppers.

Notes:
- To decrease the spiciness of the pork, use only 1 chipotle pepper or cut them in half lengthwise and remove the seeds.
- At the end, I like to puree the braising liquid, then add that to the shredded meat so it can soak up all the delicious flavor. The meat will be really delicious and juicy.

Braised Pork Shoulder with Tomatoes, Cumin, Cloves and Chipotle Peppers
Adapted from the Niman Ranch Cookbook

3 lb pork shoulder or 3 lb beef chuck roast
1 Tbsp vegetable oil
1/4 tsp cumin seeds, crushed slightly
1 onion, cut in half then chopped
3 cloves of garlic, peeled and chopped
1 14oz. can of diced tomatoes
2 sprigs of fresh oregano (can substitute dried, about 1/2 tsp?)
2 whole cloves
1 - 2 bay leaves
2 chipotle peppers packed in adobo
1 Tbsp of the adobo sauce
About 1/4 C water or meat stock
Salt and pepper to taste.

Rub some salt and pepper on the pork shoulder (or beef if you're using that).

In a dutch oven heat the oil over medium high heat. Sear the pork shoulder on all sides until it is browned. Remove the pork and set aside for now.

Add the cumin seeds to the pan and toast in the hot oil until fragrant. Add the chopped onions and saute until lightly browned on the edges. Then add the garlic and chopped chipotle peppers and saute until fragrant, about 30 seconds. Add the whole can of tomatoes including the liquid, bay leaves, dried oregano, cloves, chicken stock or some water and scrape up the browned bits on the bottom of the pan. Add the pork back to the pan and bring the contents up to a boil then lower to a bare simmer. Braise until the pork is fall apart tender, about 3 - 4 hours (or 6 hours in a slow cooker). You can braise on the stovetop on a low heat setting, in the oven at 325 deg F, or in a slow cooker.

The meat is done when it is fall apart tender. Try your best to remove it in one piece and set aside. Remove the cloves, bay leaves, and oregano sprig (if you used the sprigs) from the braising liquid. Then in a food processor or blender puree into a sauce. If the sauce is too thin, simmer it on the stovetop until it has reduced a little. Meanwhile, using two forks, shred the pork shoulder. Return the shredded meat to the simmering sauce. Let it heat through and soak up all the flavor and juices.

Serve with rice, mexican rice, or in tacos, burritos, etc.

I made some Mexican rice instead of the Chipotle cilantro lime rice. For Chipotle style rice cook long grain rice in chicken stock, then when the rice is finished add some fresh lime juice, chopped cilantro, and a little bit of salt.

Mexican Rice
Adapted from Rick Bayless

1 1/2 C medium grain rice
1 (14 - 15-oz.) can whole tomatoes, drained but reserve the liquid (Muir Glen roasted tomatoes are best)
1/2 onion, roughly chopped
2 garlic cloves, halved
1 1/2 Tbsp lard (mmm bacon fat), canola or vegetable oil
2 - 3 jalapenos, minced (seeds can be removed for milder rice)
1 3/4 C chicken broth or water
Salt
Optional: chopped cilantro

Rinse the rice then let it drain in a sieve.

In a food processor or blender, puree the drained canned tomatoes, onion, and garlic. Add some of the drained tomato liquid for the puree to equal 1 cup.

Heat the oil or lard in a saucepan or dutch oven over medium high heat. Add the rice to the hot oil and stir. Toast the rice for about 5 minutes. Then add the jalapenos, tomato puree, and chicken stock. Scrape up anything stuck to the bottom of the pan. Bring the contents up to a boil then lower the heat to a bare simmer. Cook for about 15 - 20, or until the rice is cooked through and tender and the liquid has been absorbed.

Fluff with a fork and mix in some chopped cilantro if preferred.

Burritos with Sauteed Peppers and Mexican Rice

Burrito size flour tortillas
Shredded pork
Mexican or cilantro lime rice
Fresh tomato salsa
Sour cream
Guacamole
Shredded Monterey jack or pepper jack cheese
Sauteed onions and peppers
1 white or yellow onion, 1/4 in slices
2 bell peppers, 1/4 in slices
2 tsp of vegetable or canola oil
Salt and fresh ground black pepper

Heat the oil in a skillet over medium high heat. Add the onions, some salt and pepper, and saute for about 1 - 2 minutes. Then add the bell peppers and saute another minutes. You want both the onions and bell peppers to stay crunchy, but the onions are cooked a little longer to lessen some of the "oniony" bite.

Steam the flour tortillas or warm them for a few seconds in the microwave. Add your burrito filling, roll it up (or attempt to roll it up since we tend to overfill our burritos), and enjoy!

BBQ Chicken Quesadilla

The last few days have been unbearably hot, with yesterday being one of the top 10 hottest days ever recorded here in Seattle. I was too lethargic to do get up and do anything other than lay on the couch and complain about the heat. Pardon the silence on this blog, as I haven't been cooking much or blogging. But like Jaden, there are so many old recipes I still haven't gotten around to posting, so now is a good time to do so.

BBQ Chicken Quesadilla was a very popular menu item at my favorite lunch spot near the UW, Honeybee's Cafe (which sadly closed two years ago). It's been a long time since I've had a Honeybee's quesadilla, but from what I can remember, the original quesadilla had grilled chicken, tomatoes, Monterey Jack cheese, tomatoes, green onions, and BBQ sauce in a tomato flour tortilla. This quesadilla is very flexible the only constants are: tortilla, chicken, your favorite BBQ sauce (Cook's Illustrated likes Bull's Eye Original), and cheese. The rest of the ingredients depend on what you have on hand. So here rather than offering an exact recipe, it's just a few tips on making a yummy quesadilla, which I learned from watching America's Test Kitchen.

Barbeque Chicken Quesadilla

Flour Tortillas
Chicken, cut up into large chunks (You can use grilled chicken, leftover roast chicken or bbq chicken, doesn't really matter)
Coarsley grated cheese (Cheddar, Monterey, Pepper Jack, or a combo)
Thinly sliced green onions or red onions
Fresh tomatoes or fresh tomato salsa, drained (if using this then omit the onions)
Corn (frozen is almost as good as fresh)
BBQ Sauce
Freshly ground black pepper
Few dashes of Tabasco if you like it hot
Lime juice, just a little bit (omit if using fresh tomato salsa)

- Toast your corn
Toasting the corn brings out a nice roasted, toasty flavor and evaporates the moisture so it doesn't leak into the quesadilla. This is an essential ingredient in all of my quesadilas now. (Frozen corn also doubles as a handy ice pack if you ever jam your finger in a door like Steven. :( Ouch!)

Heat a small nonstick skillet pan over high or medium high heat (no oil!) and add your corn. Shake the pan occasionally until you see the corn turn a dark brown in spots and pop out of your pan. Yes it will literally jump out of the skillet. Set aside for the filling.

- Make your quesadillas
There's a lot of flexibility here with what goes in so you can be the judge of that. Just don't make them too stuffed otherwise it'll be too hard to flip.

Also, rather than making the quesadilla with one tortilla on the bottom and one on the top and forming a sandwich (this is too hard to flip, stuff will fall out). Add your filling to only half the tortilla (leave a 1/2 in border around the edge) then you flip the other half over and make a half moon shape. This way, less yummy filling falls out. You can also cook two of these in a pan.

- Cooking the quesadilla
If you add the oil directly to the pan it won't evenly distribute to cover the entire quesadilla and sometimes you end up using too much oil leading to overly greasy quesadillas and oily fingers.

So instead, use a pastry brush and brush the tortilla a thin layer of vegetable oil. This ensures that the quesadilla will be evenly covered using the least amount of oil as possible. Optional step: sprinkle a little bit of salt over the oil so it will be even more crisp (I always forget to do this).

Cook the quesadilla over medium heat, oil side down, until the bottoms are crisp and golden brown, it'll will take a few minutes. Then brush the top of the quesadilla with some more oil and carefully flip them over. The second side will take less time because the pan will be hotter.

Slide them out and let it sit for 2 - 3 minutes for the cheese to set. Then cut into wedges and serve.

Links:
I'm not the only Seattleite who can't stand the heat, Pea made an absolutely drool-worthy ice cream.