Michael’s Chili
September 30, 2011
My notes: It’s been a cold and dreary autumn week in Chicago, which put me in the mood for a pot of my homemade chili. I’ve been making this chili for 20 years. I can’t say it’s authentic, but it’s my version of my mom’s recipe, which was a family favorite. I’ve finally decided to write it down, rather than rely on my memory each time for the amount of seasonings and even it’s basic ingredients. It tastes wonderful with this buttery cornbread or my friend Mandy’s Cheese and Onion Bread (from The Complete Cookbook blog).
Michael’s Chili (recipe by “Oishii!”)
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, chopped (12 ounces)
- 4 cloves garlic, chopped
- 2 pounds ground beef (85% lean)
- 1 28-ounce can whole peeled tomatoes
- 1 14.5-ounce can whole peeled tomatoes
- 1 6-ounce can tomato paste
- 3 15.5-ounce cans kidney beans (do not drain)
- 3 tablespoons chili powder (1 use Penzey’s medium hot chili powder)
- 2 tablespoons cumin
- kosher salt
- freshly ground pepper
- garnishes: freshly grated parmesan cheese, cheddar cheese, and sour cream
Preparation
Heat a large soup kettle over medium high heat. Add vegetable oil and fry the onion with the garlic until the onion softens. Mix in the ground beef and fry until no longer pink. Add the whole peeled tomatoes, tomato paste, and kidney beans (with the juice). Season with chili powder and cumin. Once the contents starts to boil, turn down the heat to low and simmer for about an hour until it cooks down and thickens. Crush tomatoes with back of mixing spoon. Sprinkle with kosher salt and freshly ground pepper to taste.
Serve with freshly grated parmesan cheese, cheddar cheese, and sour cream on top of chili.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com
Now it’s your turn. How do you like your chili? Do you ever add beans? What about elbow macaroni? If you enjoyed this post, we would love to hear from you! Feel free to leave a link to your favorite chili recipe in the comments section below. -Michael
Great Northern Bean and Chorizo Soup
December 3, 2010
Great Northern Bean and Chorizo Soup (recipe adapted from “The Daily Soup Cookbook,” by Leslie Kaul, Bob Spiegel, Carla Ruben, and Peter Siegel with Robin Vitetta-Miller)
My notes: As I was cleaning up from our modest Thanksgiving feast, I made the turkey stock that went into this savory white bean and chorizo soup. Not only was our 8-lb turkey breast enough for dinner for four and plenty of leftovers for everyone for days, but it produced a whole six cups of stock. The vermouth adds an interesting flavor dimension. If you have any interest in making soup from scratch, I highly recommend “The Daily Soup Cookbook.”
Ingredients
- 1 pound chorizo
- 6 cups water
- 1 tablespoon extra virgin olive oil
- 1/4 pound bacon, cut into small pieces
- 1 large Spanish onion, chopped
- 3 carrots, peeled and chopped
- 3 garlic cloves, minced
- 2 teaspoons dried thyme
- 1 teaspoon paprika
- 3 bay leaves
- 1/2 teaspoon ground black pepper
- 1 pound Great Northern beans, rinsed
- 2 medium potatoes, cut into 1″ pieces
- 6 cups chicken stock
- 1/4 cup dry vermouth
- 2 teaspoons kosher salt
Preparation
Add the chorizo and water to a large stockpot over medium heat. Bring to a boil, reduce heat to low, and poach for 10 minutes. Remove the chorizo with a slotted spoon, and reserve 2 cups of poaching liquid. Discard rest of water. When chorizo has cooled, chop into small pieces.
Heat the oil in a large stockpot over medium heat. Add the bacon and fry until golden brown. Add the onion, carrots, and 2 garlic cloves and cook until tender. Add the thyme, paprika, bay leaves, and pepper and stir to coat the vegetables. Add the reserved poaching liquid, beans, potatoes, and stock and bring to a boil. Reduce the heat, partially cover, and simmer for 1-2 hours, until the beans are tender. Stir in the chorizo and simmer for two minutes. Remove from heat and stir in the vermouth, salt, and remaining garlic clove. Remove the bay leaves and serve.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to review: michaelwbeyer@hotmail.com
Like this:
Lentil Sausage Soup
September 29, 2010
Lentil Sausage Soup (recipe by Ina Garten, “Barefoot in Paris,” 2004)
My notes: Lentil sausage soup is hearty enough to be a satisfying meal. I make it at least once a year. Round it off with some crusty bread and a glass of wine, and you are all set.
One caveat: I find the measurements for the vegetables in the recipe below to be way off. For example, 8 stalks of celery do not equal 3 cups, and 2 leeks definitely do not equal 4 cups. You need to use your best judgment. Also, to perk up the flavor I usually add quite a bit of red wine to the soup and more than 1/4 cup of tomato paste. In any event, soup making is forgiving, and not an exact science, so trust your taste buds and make adjustments as the flavors slowly come together. It’s hard to go wrong with this great soup.
Ingredients
- 1 pound French green lentils
- 1/4 cup olive oil, plus extra for serving
- 4 cups diced yellow onions (3 large)
- 4 cups chopped leeks, white and light green parts only (2 leeks)
- 1 tablespoon minced garlic (2 large cloves)
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 tablespoon minced fresh thyme leaves
- 1 teaspoon ground cumin
- 3 cups medium diced celery (8 stalks)
- 3 cups medium diced carrots (4 to 6 carrots)
- 3 quarts homemade chicken stock or canned broth
- 1/4 cup tomato paste
- 1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
- 2 tablespoons dry red wine or red wine vinegar
- Freshly grated parmesan, for serving
Preparation
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com
If you enjoyed this post, we would love to hear from you! Your feedback in the comments section below is essential to the success of this blog. -Michael
