Simple Perfect Chili

Great weather for a big bowl of soup?

Even better weather for a bowl of chili!

I was watching Ree's show, the Pioneer Woman, on the Food Network the other day and she was making everyone some chili.  It looked so good that I promptly copied the recipe and headed to my pantry to gather up all the items.  It's a simple chili with everyday ingredients that you most likely have on hand.


So I made a big pot for our dinner that night.  MGG loved it, and I must say that it was really good.  It's a thicker chili than I am used to.  I think I might add a little more sauce or some tomatoes next time around.  It's quick to make, and the only substitution I made was to use all black beans instead of pinto and kidney ( that's what I had on hand!)  and to add some minced onion with the ground beef.  


This is a perfect meal for any game day, or the up coming supper bowl.  Great for a party, or a nice family dinner as well.  Serve it with some cornbread or a side salad, and you are good to go!  Doesn't get much better than a bowl of chili.


Here are some of my step by step pics to help you along.  Ree's recipe is located below as depicted on the Food Network site.

Simple Perfect Chili

2011 Ree Drummond, All Rights Reserved

Prep Time:15 min

Cook Time:1 hr 20 min

Level:Easy

Serves:6 to 8 servings

Ingredients

·         2 pounds ground beef

·         2 cloves garlic, chopped

·         One 8-ounce can tomato sauce

·         2 tablespoons chili powder

·         1 teaspoon ground cumin

·         1 teaspoon ground oregano

·         1 teaspoon salt

·         1/4 teaspoon cayenne pepper

·         1/4 cup masa harina (corn flour, found in the Mexican food section of many supermarkets)

·         One 15-ounce can kidney beans, drained and rinsed

·         One 15-ounce can pinto beans, drained and rinsed

·         Shredded Cheddar, for serving

·         Chopped onions, for serving

·         Tortilla chips, for serving

·         Lime wedges, for serving

Directions

Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.

After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and /or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.

Swiss Cheese and Oregano Scrambled Eggs

These have to be the best scrambled eggs I've tasted in quite a while.

I'm not really an eggs fan.  I eat them, but I wouldn't say I LOVE them...they are okay.  So when I whipped these babies up this morning I caught myself saying "Mmmnn Mmmnn"  while I was eating them!  I even looked around to make sure that sound came from my mouth.  Wow, that is curious. I actually really, I mean really, like these eggs!  These are my 

Swiss Cheese and Oregano Scrambled Eggs

The flavors of the Swiss cheese and the oregano compliment each other so well, and blend terrifically with the eggs.

Light, fluffy, herby, cheesy, buttery eggs.  Great for breakfast, brunch, or a breakfast for dinner meal!

Simple to make, you can't go wrong.  Serve up a batch for your Sunday breakfast today!

Try these, try these, try these!!!

How do you like your eggs?

Swiss Cheese and Oregano Scrambled Eggs
Serves 2

4 eggs
3 T milk
1 T butter
1/2 cup shredded Swiss cheese
1 t dried oregano

Beat eggs and milk in a medium bowl.  Heat non stick skillet over medium heat.  Add butter and melt.  Add the whisk eggs and allow to cook low and slow without stirring until eggs begin to set.  Sprinkle in cheese and oregano.  Stir eggs, allowing the runny part of the eggs to flow to the bottom of the pan while breaking up the curds.  Cook until desired doneness. Serve immediately.

Beef and Vegetable Stir Fry in a Szechwan Sauce

Today we are going to explore the cooking technique call stir frying.

Stir frys are a healthy and quick way to pull together a meal.  Most stir frys consist of a protein and vegetables, using a small amount of oil, and topping with a stir fry sauce.


Variations of this basic plan are abundant.  Swap beef, for chicken, or pork, or shrimp.  Swap vegetables for different varieties.  Using fresh or frozen works well.  


The key is cooking over high heat, and cooking quickly.  So it's essential that you have everything prepared ahead of the cooking time so that you accomplish the dish with ease.  Stopping to put together the stir fry sauce at the end could lead to over cooked dishes.


This recipe for Beef and Vegetable Stir Fry in a Szechwan Sauce is an excellent dish.  We both love this dish and it's complex flavors.  It's a little spicy so adjust the amount of the chili sauce if you like it more mild.    We eat it often, and as I mentioned I use this sauce and switch up the other ingredients based upon our desires that day.  There's your variety!


Here are some step by step photos to help you along.


Prep work

Cooking the beef

Cooking the vegetables

Adding the aromatics, beef, and stir fry sauce

And now for the finish product...serve with some great brown rice.  Doesn't get better than this, and this is tastier, and cheaper than take out!

Beef and Vegetable Stir Fry in a Szechwan Sauce


Serves 4


3/4 lb. sirloin steak, cut into small strips
1 T lite soy sauce
1 T dry sherry
Sauce:
3 T dry sherry
1 T lite soy sauce
1 T toasted sesame oil
2 T chili sauce (such as Siracha)
1/4 Szechwan pepper
1/4 t sugar


2 T canola oil
1 bag fresh stir fry vegetables (carrots, broccoli, sugar snap peas)
1 T minced garlic
1 T fresh ginger


In a bowl combine strips of beef with 1 T lite soy sauce and 1 T dry sherry.  Allow to sit while you prepare the stir fry sauce.


Make the sauce:  Combine sherry, soy sauce, sesame oil, chili sauce, szechwan pepper, and sugar in a medium bowl.  Stir to combine and set aside.


To a wok or a large skillet over high heat, add 1 tablespoon of oil to coat bottom of pan.  When oil is hot add meat to the skillet.  Stir fry until seared and almost cooked through, about 2 minutes.  Remove from the pan.


Add the other tablespoon of oil to the pan.  Add vegetables to the pan, starting in batches with the ones that need the longest cooking time.  Broccoli and carrots require longer cooking times than snap peas.  Cook vegetables until crisp tender, about 3 minutes.  Add remainder of the vegetables and continue to cook until all vegetables are crisp tender.  


Move the vegetables to the side of the pan and clear the center.  Add the garlic and ginger, cook for a few seconds and then mix into the vegetables.


Add cooked meat back to the pan.  Add the stir fry sauce and mix until meat and vegetables are thoroughly coated and meat is hot.  Serve with rice.