Recently in Chilis/Stews

Whenever it snows in Colorado, I get the craving to make chili.  Doesn't matter whether it's a traditional red chile, Texas style... New Mexico pork green chile - it's all good.  Last night we received 10 inches of new fresh powder... so I broke out my new All-Clad slow cooker and made this variation of red chili.  The inclusion of peanut butter was recommended by my friend and incredible chef, David Wells.  I know... it sounded strange to me too.  But, it adds a wonderful woodsy flavor to the chili. You can use canola oil if you're concerned about the fat content in the bacon.  However, the bacon adds a really nice flavor.  Use good quality, nitrate-free bacon.

All-Clad . . . All the Time!

Recently, All-Clad graciously sent me one piece of their new d5 stainless pans to test drive.  They encouraged me to use the pan and provide honest feedback.  I agreed.  Odds were in their favor that I would write a nice review.... Disclaimer: I am a card-carrying All-Clad fanatic.  Their products are terrific and I've been using their stainless steel pans for about 17 years.  Let's face it, there are less expensive pots and pans on the market... but they just don't work as well and I find you end up replacing them.  So, when I got serious about cooking . . . I invested in serious pans that will last a lifetime.

I doubted they could really improve upon the performance of their classic stainless line.  It conducts heat nicely, is dishwasher friendly and always sparkles after easy clean-up.  Boy, was I surprised by the improvement from the 3-ply design I have to the new redesigned 5-ply stainless line (hence the name d5).  

They graciously sent me a 6-quart saute pan that is absolutely the best pan I've ever had!!  The pan has a very prominent place in the kitchen as I've used it almost every day since it arrived. The new d5 technology conducts heat so evenly across the bottom of the pan, even cubes of meat that are pushed off to the side -away from the burner brown evenly!  In fact, it's probably as close as you can get to the heat performance of copper without paying the high price tag of copper.  Newly redesigned handles are much easier to maneuver the pan - especially one so large and heavy.

The 6-quart size is absolutely ideal for so many meals.  It has such a large surface area. I used it throughout the holidays  . . . breakfast . . . lunch . . . and dinner.

All-Clad is very clever . . . they know that once you have a piece of this cookware in your home . . . the full fledged addiction will set in.  Now, I can't wait to add more pieces of this line to my ever growing All-Clad collection.  Bottom line... they've done it again.....

I. Heart. All-Clad.

If you are interested in checking All-Clad's d5 line, it is available exclusively at Williams-Sonoma.

Smoky Red Chili - Ingredients:

• 5 slices of bacon (chopped and crispy)
• 4 pounds beef chuck roast (trimmed of fat and cut into 3/4 inch cubes)
• 1.5 onions (chopped)
• 3 green jalapeno chiles (seeded, stemmed and minced)
• 1 red jalapeno chile (seeded, stemmed and minced)
• 2 tablespoons dark red (hot) chile powder (I order mine online from New Mexico)
• 2 tablespoons cumin (warmed in a pan, milled fresh from whole cumin seeds)
• 6 garlic cloves, minced
• 1 (28 oz) can of crushed tomatoes
• 6 (small) corn tortillas, torn into small squares
• 4 cups Organic chicken broth
• 4 chipotle chiles in adobo sauce, chopped
• 2 teaspoons sugar
• 2 cans pinto beans
• 3 tablespoons fresh oregano, chopped
• 1 cinnamon stick
• 1 dried red chile pod (warmed then milled)
• 1 tablespoon creamy peanut butter
• 1 tablespoon Mexican chocolate
• 1/4 cup fresh cilantro, minced
• fresh lime juice
• grated queso fresco
• sour cream, for garnish

Cook the bacon in a large skillet until crisp.  Chop and add to the bottom of the slow cooker.  Drain bacon fat/oil from the skillet and set aside.

Pat beef dry with paper towels, then season with salt and pepper.  Add 2 tablespoons of the bacon oil to the skillet and heat over med-high heat until just smoking. Brown half of the beef, then add to the slow cooker.  Repeat this process with the remainder of the beef. You want that nice slightly burned brown bits at the bottom of the pan... not too burnt but just enough to add a nice rich flavor to the chili base. And it's VERY IMPORTANT that you don't crowd too much of the beef into the pan or it won't brown... it will steam... so make sure there is plenty of room between beef chunks.

Add 2 more tablespoons of the bacon oil or butter to the same skillet and add onion, jalapenos, chili powders, cumin and salt.  Cook until they soften (about 5 minutes) Stir in the garlic and cook for 30 seconds... Then add the tomatoes.  Blend well and simmer, scraping up any brown bits from the bottom of the skillet.  Pour into slow cooker.  Add milled chile pod.

Place tortillas and chicken broth in a pan and heat until mushy.  Place in blender or food processor and blend until pureed.  Stir into slow cooker.  This will thicken the chili and add a nice corn flavor.

Add chipotle, peanut butter, chocolate and cinnamon to the chili... blend well.  Cover and cook until the meat is tender (this may vary depending upon your slow cooker) I cook on low for about 8-9 hours.  During the last 2 hours, stir in the beans and fresh oregano.  To serve, stir in some fresh cilantro and lime juice.  Garnish with freshly grated cheese and or sour cream.  For an extra kick, swirl a little adobo sauce from the chipotles in with the sour cream.

Vegetable-Leek Beef Barley Soup

Today is April 18th and it snowed 3 feet at our home yesterday.  It's cold and has been either raining or snowing most of the day.  A hearty soup was in order for this Spring storm. My husband loves beef and barley soup, so I made this today and it turned out quite well!  Enjoy...

• 3.5 lbs boneless chuck roast, trimmed of fat and cubed 1/2 inch 
• 2 tbsp olive oil
• Pat of butter
• 3 carrots, sliced
• 3 celery stalks, sliced
• 1 leek, chopped
• 1 yellow onion, chopped
• 2 cups, crimini mushrooms, sliced (optional)
• 1 red potato (optional, more if you love potatoes) cubed 1/2 inch
• 5 garlic cloves, minced
• 3/4 cup - dry red wine
• 1 28 oz can - diced organic tomatoes
• 3/4 cup  pearled barley
• 4 cups organic chicken broth
• 4 cups organic beef broth
• 2 tbsp fresh chopped thyme
• 1 bay leaf
• 1 teaspoon Ancho chile powder
• salt and pepper
• 1/4 cup fresh chopped flat leaf parsley

Heat large skillet on stovetop.  Pat beef cubes very dry (they will brown easier if dry on a pre-heated skillet)  Once skillet is hot, add olive oil (should be shimmering and lightly smoking)  Add beef and brown quickly on all sides.  Brown in two batches so that beef isn't crowded during browning - add more olive oil if needed.  Place browned beef in slow-cooker.  

Add butter to same skillet.  The skillet should have remnants and browned bits from browning the beef.  Add onions, carrots, celery and leeks.  Saute until soft (about 7-8 minutes) Add garlic and saute for 1 minute.  Add red wine.  Scrap up all browned bits from bottom of skillet.  Pour sauteed vegetables in slow cooker with beef.  If  adding mushrooms, use the same pan to saute' mushrooms until soft and juices are rendered (about 10 minutes) then add to slow cooker.

Add tomatoes (with juices), pearled barley, thyme, broths and bay leaf to slow cooker.  Set to cook for 7-8 hours on low.  Cook until beef is very tender.  Add chopped parsley 20 minutes before serving.

S'Chee - Russian Cabbage Soup

S'Chee (I've been pronouncing this "Shay" my whole life and was just corrected by a nice reader who said it's actually "Shchee") is a very traditional Russian cabbage soup.  The recipes vary and have been passed from family to family in different regions for generations.  This is the recipe my family has used for decades (and no we aren't Russian :)

Making this soup is a process and takes the better part of a day.  Plan to prepare it slowly, without pressure and enjoy the process.  You won't believe the flavor... It makes enough for about 8-10 very healthy servings.  We used to make it and freeze smaller servings to enjoy overtime.   Once you've made this, this soup will become part of your family's winter tradition too.

Ingredients, divided by steps:

3 pounds fresh beef brisket

4 pounds beef marrow bones, cracked

1 large yellow onion

3 carrots

1 parsnip

1 turnip

8 cups boiling water

3 pounds, fresh tomatoes - peeled, chopped (or 1 large can sold pack tomatoes - drained)

1.5 tablespoons of tomato paste

Herb bunch: 6 sprigs parsley, 3 leeks (white parts), 3 celery tops, 2 bay leaves, 5 sprigs of fresh dill - tie together

2 tablespoons of sea salt

1 cup finely chopped onions

1/2 cup finely chopped celery

1/2 cup finely chopped carrots

3 garlic cloves, diced

1 pound sauerkraut

7 cups of shredded cabbage 

4 tablespoons sugar

3 tablespoons - fresh lemon juice

1/2 cup finely chopped fresh dill

1 pint sour cream

Preheat the oven to 500 degrees.  In a large, shallow roasting pan arrange the meat, bones and whole/peeled onion, carrots, parsnip and turnip (all in one layer in the pan.)  Roast for 20 minutes on the middle shelf of the oven, turning the meat and vegetables occasionally so they brown on all sides.  Then transfer each piece to a large soup stockpot and put remaining fat in roasting pan in a small bowl to be saved for later.

Into the roasting pan - pour the 8 cups of water.  With a metal spatula or large spoon, scrape all the remnants at the bottom of the pan and mix into the water.  Empty this mixture into the soup stockpot.  If the meat and vegetables are not covered - keep adding a bit more until they are.  Just don't add too much of this water or the soup base will be diluted.

Adjust the temperature so the kettle is cooking over a medium heat.  As it's cooking, use a slotted spoon to skim off the foam and scum that appears to rise to the surface.  This will happen for awhile... keep skimming. When the stock reaches a boil, turn the heat down to barely a simmer... don't let it boil.  Skim again and then add the tomatoes, tomato paste, herb bunch and salt.  Partially cover the stockpot and simmer very slowly for about 2 hours, skimming consistently during this time.

While the stock is simmering, use your largest frying pan... heat 5-6 tablespoons of the beef fat you reserved earlier.  Add the chopped onions, celery and carrots.  Cook them over low heat, stirring occasionally until they barely color.  Just before you remove them, add the garlic. . . You don't want to cook the garlic too long or it will burn and lose flavor.  This process will take about 15 minutes.

Wash sauerkraut in a sieve under cold water.  This will ensure the brine in the sauerkraut doesn't overwhelm the flavors in the stock.  Squeeze all the water out of the kraut -one handful at a time and chop it up. Add sauerkraut to the same frying pan with the other vegetables.  Cook thoroughly for a minute or two on medium heat - then lower the heat and blend with other vegetables.  Cook until the cabbage begins to wilt. At that point, reduce heat again and partially cover the pan.  Add a spoonful of the stock from the stockpot every 8 minutes or so to moisten the vegetables, and let them slowly braise for about 30 minutes.  Remove the pan from the heat and put it aside, partially covered.

When the soup in the stockpot has cooked for about 2 hours, with a slotted spoon - remove all the vegetables and the herb bunch and throw them away.  All of their flavor is now in the stock and they are no longer needed.  Add back to the stock - the braised cabbage and vegetables.  Stir in the sugar and lemon juice and bring the soup to a boil... then reduce the heat to a low simmer.  Cook, partially covered, for another 1.5 hours.

At this point, the S'Chee should be done. However, if you feel the stock hasn't reached it's full flavor but the brisket is tender - temporarily remove the brisket and continue cooking the stock.  The brisket should be very tender and just falling apart... just don't overcook the meat or it will lose this tenderness.

When you feel the soup is done... turn off the heat and remove all the marrow bones.  Just make sure all there isn't any marrow left sticking to the bone - all of it should be in the soup, so scrape it out if you need to and add it to the soup.  This is what gives the stock its rich flavor.  Let the soup rest awhile so that the fat will rise to the top.  Skim as much of it as you can and reheat the soup again before serving.

Pour soup into large soup plates and float a tablespoon of sour cream on each serving.  If you like to serve from a tureen, pour soup into a heated tureen first and pour the 1/4 chopped dill on the top before ladling the soup into bowls.  Serve with dark bread or pumpernickel.

This soup is so flavorful and hearty, it is a meal in itself....

This is another favorite cold weather recipe... it's fun to play with the quantities and taste as you go....

Ingredients

• 3 dried ancho peppers, stemmed and seeded

• 2 tablespoons dried oregano

• 2 tablespoons sweet paprika

• 2 tablespoons whole coriander

• 1 tablespoon cumin seed

• 1 tablespoon chili powder

• 3 tablespoons extra-virgin olive oil

• 2 onions, chopped

• 2 or 3 beef marrow bones to flavor stock

• 3.5 pounds beef chuck, cut into 1/2-inch cubes

• Seasalt and freshly ground black pepper

• 6 cloves garlic, chopped

• 1 canned chipotle chile, chopped

• 1 jalapeno pepper, chopped

• 2 (28-ounce) cans whole tomatoes, hand crushed

• 1 cinnamon stick

• 1 teaspoon sugar

• 2 tablespoons masa harina (possibly more to thicken)

• 1/2 tablet Mexican chocolate (about 1 1/2 ounces)

• Grated queso fresco, for garnish

• Cilantro leaves, for garnish

• Lime wedges, for garnish

(or swirl the adobo sauce from canned chipotle chilis into sour cream for garnish)

Directions:

CRITICAL STEP: In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside. You'll love warming spices - really brings out the flavors...

Heat a large heavy bottomed casserole or Dutch Oven over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add beef marrow bones....Add some hot water until the meat is just covered with liquid. Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina and chocolate, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Remove marrow bones.

Serve with the queso fresco (Mexican cheese in good grocery stores), cilantro, and lime for garnish.

Oh and lots of beer!!