Chili Brown Sugar Pork Tenderloin | Instant Pot

Chili Pork Tenderloin-0419 copy

Good morning!  A very busy few weeks updating the new photography website Mary Riley Photography LLC.  I have some work below as well from a workshop I took on posing a baby.  The photos and editing are all mine.  The posing presented by Stephanie Cotta Photography.

 

Macro copy

Family 2 copy

White Basket Baby copy

 

Recipe:  I just love pork tenderloin!!!  It is my go to meal for a quick dinner.  The pork goes with any side dish and can handle anything from sweet cinnamon apple to spicy cayenne pepper.  You can bake pork tenderloins in the oven, throw them on a grill, slice them and cook in a skillet, pressure cook them and slow cook them.  The pork tenderloin just rocks.  Plus it is pretty cheap too.  I get four large pork tenderloins at Costco for around $13.  I see them in packages of 2 at our local Dierbergs grocery store for $5 during their $5 meat sale.

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If you don’t eat pork: ¬† This chili powder combination tastes great on many other things as well! ¬†I like it on chicken breast, pork roasts, or anything that needs a little sweet chili kick.

Chili Pork Tenderloin-0399 copy

 

 

Chili Brown Sugar Pork Tenderloin
Author: Mary Ellen P. Riley / Whisk Together
Serves: 4 servings
Ingredients
  • 1 Tb. grapeseed or olive oil.
  • 1 pork tenderloin
  • 1 Tb. chili powder
  • 1 Tb. brown sugar
  • 1 tsp. smoked paprika
  • 1/8 tsp. ground cinnamon
  • 1-2 cloves of garlic, minced or 1-2 tsp. of garlic powder
  • salt and pepper to taste (I start out with 1/2 tsp. kosher salt and 1/4 tsp. freshly ground black pepper)
Instructions
  1. For OVEN: Preheat oven to 350 degrees. Preheat a cast iron skillet or oven proof skillet with the oil to medium heat.
  2. Trim the silver skin from the pork tenderloin. You will see a sheet of bluish silvery stuff. Simply trim with a sharp knife. Cut the tenderloins in half for faster cooking or cut into medallions for an even faster cooking time.
  3. Now that the tenderloin is prepped, wash your hands. You just touched raw meat! ūüôā
  4. In a small bowl, combine the spices. Rub them all over the pork tenderloin.
  5. Add the pork to the skillet and brown on all sides – about 5 minutes.
  6. Put the skillet into the oven and bake for about 20-30 minutes. Depends on if you cut the pork into a half or medallions. The pork is done once it reaches 140 degrees. It may be slightly pink in the middle even though it has reached that temperature. Clear juices will run through and most of it will be grey.
  7. Serve warm. Salt and pepper to taste.
  8. FOR INSTANT POT: Skip the oil. Make sure the silver skin is trimmed. Cut the pork in half. Rub the seasonings onto the pork.
  9. Add 1 and 1/2 cups water or chicken broth to the instant pot. Place pork on top and cook on high pressure for 15 minutes. Valve should be sealed.
  10. Quick release the valve. Remove pork and serve warm.
Notes
I usually double this recipe and we have leftovers the next day for lunch.

 

White Chicken Chili & Book Review

White Chicken Chili on Whisk Together-5475

 

This Fall I received a super awesome book that you may want to add to your cookbook collection:  The Chili Cookbook by Robb Walsh.

Chili Book on Whisk Together-5514

 

If you want to learn about making chili, this is THE book for you. ¬†Mr. Walsh has included every single chili recipe category in the book along with a narrative of where chili originated. ¬†The stories behind how chili has evolved and the Chili Queens are fun to read. ¬†Chili Queens were businesswomen back in the late 1800’s and early 1900’s who made and served chili.

Being from St. Louis, I do not have a lot of experience with chilis.  This book goes through each one step by step.  The grocery stores near me Рeven Walmart Рare including dried chili sections that are included in the book.  For example, a homemade chili powder recipe is included using 2 ounces of dried ancho chiles, cumin, oregano and garlic powder.

Every single chili recipe category you can imagine is in this book from lobster chili to goulash, from Cincinnati chili to four-alarm chili, from Senator Kay Bailey Hutchinson’s Championship Chili to short rib chili, from chili queen chili to chipotle chili, from tofu chili to pork vindaloo. ¬†The St. Louis Slinger recipe is also included! ¬†So for those of us natives who want a copycat recipe or never had one – the South King’s Highway Diner recipe is included in here. ¬†There is a photograph with most of the recipes, so the cook will know what the result should look like. ¬†Side item recipes are also included like fresh corn tortillas, cornbread and chili con queso.

Want to throw a chili party?  The author included a few steps to throw one of those which sounds awfully delicious right now since it is 49 degrees outside.

*I received a complimentary copy of The Chili Cookbook from Blogging For Books for my honest review*

White Chicken Chili on Whisk Together-5472

 

The #1 thing I learned from The Chili Cookbook is never add your canned beans in the beginning. ¬†Many recipe call for the dump and walk away method – adding cans of beans to the slow cooker or large pot of chili. ¬†But…. they are already cooked. ¬†And cooking already cooked items usually doesn’t end well.

Therefore, even if you do not use this recipe Рthink about when you add your canned goods and if you are cooking something already cooked.  When do you add them?  About 10 minutes prior to serving the food.  This way the beans stay plump and not mushy.

White Chicken Chili on Whisk Together-5468

 

White Chicken Chili
Author: Mary Ellen P. Riley / Whisk Together
Ingredients
  • 1 Tb. olive oil or butter
  • 1 – 1.5 pounds boneless, skinless chicken breast, 1/2-1″ pieces (or more if want meatier chili)
  • 1 onion, diced
  • 3 garlic cloves, pressed or minced
  • 1 (4 oz.) can diced green chilies
  • 1-2 jalapeno chili, chopped (optional; I did not use because of the kids)
  • 2 tsp. ground cumin
  • 1 tsp. ground paprika (I like smoked)
  • 1 tsp. dried oregano
  • 3/4 tsp. ground coriander
  • 1/4 tsp. cayenne pepper (or omit if need mild)
  • 30 ounces (2 – 14.5 oz cans or about 4 cups) chicken broth (low sodium preferred)
  • 2 – 15 oz. cans white kidney beans, drained and rinsed (cannellini beans, Great Northern, etc.)
  • salt and pepper to taste
  • 8 oz. Neufchatel cheese (cream cheese) or substitute plain Greek Yogurt (optional, but tasty)
  • 1 cup fresh or frozen corn (optional)
  • 1 lime, halved
  • Toppings: cilantro, Monterey or Pepper Jack cheese, tortilla chips, chopped scallions
Instructions
  1. On the stovetop, heat the olive oil or butter over medium heat in a Dutch Oven. Once melted, add chicken and onion to the pot. Continue to saute until cooked through. Remove the chicken mixture and set aside.
  2. Add garlic, chilies and spices. Cook for 30 seconds.
  3. Add the chicken broth and beans. Increase the heat to medium high and bring chili to a boil.
  4. Reduce heat and simmer 10-15 minutes.
  5. Add the neufchatel cheese in sections and allow to melt. If using Greek yogurt, temper it first by adding a little bit of the hot liquid to the yogurt. Mix and then add to the chili.
  6. Using an immersion blender or blender, take half or all of the chili in the pot and blend until creamy. This step is optional and simply makes the chili smoother and more creamy.
  7. Once you have processed the chili, add the chicken and onion back to the pot. Heat through about 15 minutes.
  8. Squeeze lime juice on top. Sprinkle with salt and white pepper (or black pepper).
  9. Serve with chips, cilantro, cheese and/or scallions.
Notes
Recipe adapted from The Chili Cookbook and Cooking Classy

 

Slow Cooker Chicken Nacho Chili

Slow Cooker Chicken Nacho Chili-2162 on Whisk Together

Book Update: ¬†“I hate affected, niminy-piminy chits!”

Louisa May Alcott said it. ¬†Not me! ¬†Ahhh, you gotta love those non-conforming transcendentalists. ¬†Oh wait. ¬†Everyone conformed before the 1960’s. ¬†Right? ¬†ūüėČ

Quinoa Spaghetti-1513 on Whisk Together

 

This is a new favorite find at Trader Joe’s. ¬†Organic Brown Rice and Quinoa Spaghetti Pasta. ¬†My kids would never eat the whole wheat spaghetti pasta I purchased at the normal grocery store, but they do like eating this! ¬†Tastes great and a fast meal with the Three Cheese Pasta Sauce.

Slow Cooker Chicken Nacho Chili-2173 on Whisk Together

Recipe: ¬†So… this recipe is awesome because….

1.  You make it in the slow cooker.  I needed something ready to eat after Easter service, so I threw this in the crockpot before getting ready and heading off.

2. ¬†It’s easy peasy and no fuss ingredients.

3.  You can turn it into more of a soup by adding more chicken broth.  Or you can use it as nacho toppings.  Or you can eat it as a thickened chicken chili.

4.  It is DEE-licious.

5.  You can freeze the whole meal before you cook it.  You can make 2-3 of these to stash in the freezer for a quick meal later. Or, freeze the leftovers!

6. ¬†And I’m making it again tonight.

Slow Cooker Chicken Nacho Chili-2177 on Whisk Together

So there you have it and why you should make it!  Now print it, pin it, or whatever you want.  You need to make this.  And yes, I vote for purchasing smoky paprika.  Sooooo good and smells heavenly.  Most paprika I buy has no flavor or scent, just a red color.  But the smoky paprika always added some nice smoky notes to my food without me having to actually smoke the food.  Or just use what you got!  I usually have most of the ingredients for this dish.

 

Slow Cooker Chicken Nacho Chili
Author: Mary Ellen P. Riley / Whisk Together
Ingredients
  • 16 ounces (or 1 -14 oz. can) low sodium chicken broth
  • 1 (14.5 oz.) can diced tomatoes (or use Rotel if you like spicy)
  • 1 tablespoon chili powder
  • 1 teaspoon kosher salt
  • 1 teaspoon dried oregano (or pizza seasoning if you’re out of oregano)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 2 cans (15 oz.) pinto beans or light or dark red kidney beans, rinsed and drained
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 3-4 (about 2 lbs.) boneless, skinless chicken breast
Instructions
  1. In a slow cooker, dump all of the ingredients with the chicken breasts on top nestled into the ingredients below.
  2. Cook on low 3-4 hours. Shred chicken inside crock pot. Add salt and pepper to taste.
  3. Serve with tortilla chips, corn tortillas, chopped scallions, salsa, chopped tomatoes, shredded cheddar cheese, sour cream, avocado, guacamole
Notes
If you need to increase the cooking time, or have skinless/boneless chicken thighs on hand, then you could use those and increase the cooking time to 4-5 hours on low heat.  [br][br]Recipe adapted from http://www.cinnamonspiceandeverythingnice.com/slow-cooker-shredded-chicken-chili/

 

Maddox’s Favorite Chili

Maddox's Chili-1690 - on Whisk Together

Greetings everyone! ¬†I’m so happy we have some new readers from Money Saving Mom and from Blogelina with us. ¬†Today I would like to share with you the new friends we have in our backyard. ¬†They like our bird feeder quite a lot! ¬†There are normally about 8 of them together, but here is a close up of the three amigos. ¬†The kids and I have named the squirrels: pecan, almond, peanut and cashew. ¬†We haven’t named the deer yet.

**Can you spot deer #4? ¬†He’s hiding!**

Deer-1813 on Whisk Together

 

Here is a preview of our next craft project how-to.  I love how if fills up a large wall, is customizable to your color scheme and inexpensive.  I found the idea in a Pottery Barn Kids catalog with picture frames and adapted it to a lower cost solution:

Butterfly wall-1700 on Whisk Together

Book update: ¬†I am still plowing through “All the Light We Cannot See” by Anthony Doer. ¬†The writing is excellent…. trying to follow to different characters with two different voices flip flopping between time periods is a little difficult to follow. ¬†The setting is World War II Germary and Paris.

Maddox's Chili-1698 - on Whisk Together

Recipe:¬† I know I know…. it’s getting warmer outside. ¬†But¬†we still love a big bowl of chili here at the Riley household. ¬†ūüôā ¬†It’s fast, easy, the kids like it, the adults devour it and we’re all happy. ¬†Or pin this recipe for later! ¬†We have had our tummies full of almost every chili recipe imaginable that uses every day ingredients. ¬†Once you get into the big leagues, they start making their own chili powder from scratch and purchase a lot of specialized ingredients for their prize winning chili.

Maddox's Chili-1693 - on Whisk Together

Instead, here is a chili recipe that my son at age 8 can make himself.  This is his favorite chili recipe ever and he has had his share of chili recipes such as:

Chicken Chili,
White Chili,
Texas Chili,
Venison Chili,
Taco Chili,
Chili Mac,
Turkey Pumpkin,
Three Bean Chili,
Plain Ol’ Chili
and Chili Corn Dog Casserole.

But out of all of these, Maddox likes my mom’s recipe the best. ¬†And so here it is and I hope it becomes a favorite of yours as well.

Maddox's Favorite Chili-1553 on Whisk Together

Maddox’s Favorite Chili
Author: Mary Ellen P. Riley / Whisk Together
Ingredients
  • 1 lb. ground beef or ground venison
  • 1 onion, diced
  • 1 can Chili Magic, mild
  • 1 can Chili Magic, medium
  • 1 – 28 oz. can crushed tomatoes
Instructions
  1. In a dutch oven, cook onion and ground beef over medium heat until brown.
  2. Drain meat onto paper towels if needed.
  3. Return meat to pot and add contents of the two Chili Magic cans and crushed tomatoes.
  4. Stir and bring to a boil.
  5. Turn down heat to medium low and simmer about 45 minutes. Feel free to cover and keep warm up to another hour.

Slow Cooker Chunky Chicken Chili

Chunky Chicken Chili on Whisk Together

Book Update: ¬†Still taking my vacation time to watch “The Good Wife”!

Recipe:¬† This recipe gets to the heart about why I can’t stand most slow cooker recipes – they turn the food to mush. ¬†Leaving most of our food to cook for 8 hours a day is really, really gross. ¬†But, I’ve learned that if you pick the right meat or the right timing, then some things can be made in the slow cooker. This recipe uses chicken thighs which hold up a lot better in the slow cooker than chicken breasts. ¬†Chicken breasts always turn out dry or break down into shreds for me. ¬†If chicken shreds in lots of liquid are¬†what you want, then slow cooking is fine.

Chunky Chicken Chili_1 on Whisk Together

I highly recommend seeing if you can get your butcher to chop the chicken thighs before leaving the grocery store.  This is rather time consuming and more mess to clean up at home.

Chunky Chicken Chili_2 on Whisk Together

Since chicken doesn’t have a lot of flavor on its own, a lot of the flavor will come from what kind of salsa you use. ¬†Trader Joe’s has a lot of fun ones like Peach¬†and Pineapple¬†that would be delicious. ¬†Jack’s Fresh Salsa at the store is our family’s favorite for chips. ¬†It tastes as close to homemade as I have ever found.

This recipe is very thick.  You can make it thinner by adding chicken broth or leave as is.  I used it as chili, in taco shells and tortillas!  Very versatile stuff!

Slow Cooker Chunky Chicken Chili

Ingredients

  • 2 cans (15 oz. each) red kidney beans, drained and rinsed
  • 1 and 1/2 cups salsa
  • 1 can (15 oz.) tomato sauce
  • 2 Tb. chili powder
  • 1 tsp. ground cumin (optional)
  • 1 and 1/2 lbs. boneless skinless chicken thighs, trimmed and cut into 1" chunks
  • 1 onion, chopped
  • 1 cup frozen corn

Instructions

  1. In slow cooker: mix the beans, salsa, sauce, chili powder and cumin. Place the chicken on top. Place the onion on top of the chicken.
  2. Cook 6-8 hours on LOW or 4-5 hours on HIGH. 30 minutes before cooking is finished, add the frozen corn and stir.
  3. To serve, top with cheese, sour cream, more salsa, tortilla chips, etc.
  4. Recipe from Kraft
http://www.whisktogether.com/2015/01/03/slow-cooker-chunky-chicken-chili/

Slow Cooker Chunky Chicken Chili
serves 6-8

2 cans (15 oz. each) red kidney beans, drained and rinsed
1 and 1/2 cups salsa
1 can (15 oz.) tomato sauce
2 Tb. chili powder
1 tsp. ground cumin (optional)
1 and 1/2 lbs. boneless skinless chicken thighs, trimmed and cut into 1″ chunks
1 onion, chopped
1 cup frozen corn

In slow cooker:  mix the beans, salsa, sauce, chili powder and cumin.  Place the chicken on top.  Place the onion on top of the chicken.
Cook 6-8 hours on LOW or 4-5 hours on HIGH.  30 minutes before cooking is finished, add the frozen corn and stir.
To serve, top with cheese, sour cream, more salsa, tortilla chips, etc.

Recipe from Kraft

Slow Cooker Three Bean Chili

The snow and football mean chili season. ¬†We often used deer meat and/or ground beef in our chili. ¬†I am including this with a picture of my dad. ¬†He died from a heart attack last Saturday after getting his deer. ¬†Daddy raised five girls (yes, five), worked for Schnucks Supermarkets for over 43 years and was married to my mom 37 years. ¬†He’s the best daddy a girl could ask for – always there for you, worked so hard so you could have the things you needed, and even though he loved, loved, LOVED hunting and fishing – he loved his family more.

Cropped Daddy

 

Here is a photo of his “kids” ūüôā ¬†There are many more kids, but these were the current mounts. ¬†This was published in “Missouri Game and Fish” magazine a few years ago. ¬†Love you and miss you daddy.

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Recipe:  This recipe can be cooked in a Dutch oven or slow cooker.  I was not happy with the original recipe, but  we all LOVED the result after adding some tomatoes, soy sauce and some seasonings.  Of course, it is freezer friendly as well!

Three Bean Chili_8 on Whisk Together

 

Slow Cooker Three Bean Chili

Ingredients

  • 2 pounds ground beef
  • 2 onions, diced
  • 4 garlic cloves, minced
  • 1/4 cup chili powder
  • 1 teaspoon ground cumin (or up to 3 tsp.)
  • 1 teaspoon ground coriander (or up to 3 tsp.)
  • 1 teaspoon dried oregano (or up to 3 tsp.)
  • 1 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • 1/2 cup water
  • 1 (8 oz) can tomato sauce
  • 28 ounce can crushed tomatoes
  • 14.5 ounce can diced tomatoes
  • 1 (15 oz.) can dark kidney beans, rinsed and drained
  • 1 (15 oz.) can pinto beans, rinsed and drained
  • 1 (15 oz.) can black beans, rinsed and drained
  • 1 tablespoon soy sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon apple cider vinegar

Instructions

  1. For Slow Cooker: Microwave with salt and pepper the ground beef, garlic, onion, chili powder and rest of the herbs/spices for 10 minutes. Add this mixture and the rest of the ingredients into the slow cooker. Cook low 6-7 hours or high 4-5 hours.
  2. For Dutch Oven/Stove top: Heat 1 Tb. oil at medium to medium-high heat. Add onions and ground beef and cook until ground beef is no longer pink- about 12 minutes. Add garlic and spices/herbs. Cook 30 seconds. Add the beans, tomatoes, soy sauce and brown sugar. Cook uncovered until it simmers. Cover and cook at a slow simmer for 30 minutes up to 2 hours. Add water if it needs to be thinned out.
http://www.whisktogether.com/2014/11/22/slow-cooker-three-bean-chili/

Three Bean Chili
serves 8-10

2 pounds ground beef
2 onions, diced
4 garlic cloves, minced
1/4 cup chili powder
1 teaspoon ground cumin (or up to 3 tsp.)
1 teaspoon ground coriander (or up to 3 tsp.)
1 teaspoon dried oregano (or up to 3 tsp.)
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/2 cup water
1 (8 oz) can tomato sauce
28 ounce can crushed tomatoes
14.5 ounce can diced tomatoes
1 (15 oz.) can dark kidney beans, rinsed and drained
1 (15 oz.) can pinto beans, rinsed and drained
1 (15 oz.) can black beans, rinsed and drained
1 tablespoon soy sauce
2 tablespoons brown sugar
1 teaspoon apple cider vinegar

For Slow Cooker:  Microwave with salt and pepper the ground beef, garlic, onion, chili powder and rest of the herbs/spices for 10 minutes.  Add this mixture and the rest of the ingredients into the slow cooker.  Cook low 6-7 hours or high 4-5 hours.

For Dutch Oven/Stove top:  Heat 1 Tb. oil at medium to medium-high heat.  Add onions and ground beef and cook until ground beef is no longer pink- about 12 minutes.  Add garlic and spices/herbs.  Cook 30 seconds.  Add the beans, tomatoes, soy sauce and brown sugar.  Cook uncovered until it simmers.  Cover and cook at a slow simmer for 30 minutes up to 2 hours.  Add water if it needs to be thinned out.  Add apple cider vinegar Рcook 1 minute.  Serve warm.

Recipe adapted from “Slow Cooker Revolution 2” by America’s Test Kitchen

Venison Chili and Top 5 Posts

Venison Chili on Whisk Together

Book Update: “Sugar Salt Fat” has still been a really interesting read. ¬†It is not about nutrition, but the food companies that have stocked our grocery shelves for a hundred years. ¬†It is how they changed their products, how they changed how we see food and how they convinced a generation that they need convenience foods. ¬†Why is this interesting? ¬†The nutrition and impact of these three ingredients has been well-documented a hundred thousand times over. ¬†However, the inside documents of how companies like General Foods put people in associations to turn the tide towards processed foods and away from homemade food is not found in many other places. ¬†I haven’t read far into the book or I would list some bullet points. ¬†I find the documentation interesting because these corporations have taught millions of people how and what to think. ¬†Convincing an entire nation that a cereal made up of 43% pure sugar is actually healthy (and not candy??) would be difficult I would think. ¬†But they did it. ¬†What “healthy” cereal is 43% sugar? ¬†Apple Cinnamon Cheerios.

Venison Chili_4 on Whisk Together

TOP FIVE POSTS for 2013!!


Recipe Update:
¬†Deer season is still here in Missouri, but many hunters that went in November will be getting their meat soon. ¬†Here is a great recipe that I made just for using venison meat. ¬†It is not your typical chili recipe because it doesn’t use ground beef. ¬†I actually prefer the deer meat taste… it always tasted more like chili to me! ¬† I am sure you could use ground beef as well if you are interested in making a chili with less typical tomato taste.

Venison Chili
serves 6

1 tablespoon smoky bacon grapeseed oil, canola, vegetable or olive oil**  See alternative  below
1 tablespoon butter
1 red or white onion, chopped
1 & 1/2 pounds – 2 pounds venison meat, ground or stew meat
4 cloves of garlic, minced or pressed
4 tablespoons dark brown sugar
2 cups beef broth
2 tablespoons red wine vinegar
1 teaspoon ground cumin
1/2 tsp. cayenne pepper (optional of course depending on taste)
1 teaspoon chili powder
salt and pepper
5 slices of bacon, chopped/diced (optional)
2 cans (15 oz.) light or dark red kidney beans, rinsed and drained

1.  In a large pot or Dutch oven, heat the oil and butter over medium heat.  Add onion.  Cook 5 minutes or until soft.  Add meat.  Cook until browned.  Add garlic and cook for 30 seconds.
2.  Drain the meat on a plate of paper towels.  Place back into the pot.
3.  Add brown sugar, broth, red wine vinegar, cumin, cayenne, chili powder, salt and pepper.  Bring to a boil.  Reduce heat.  Simmer for 20-30 minutes uncovered.
4.   In the meantime, cook the bacon in another skillet and add to the chili.**
5.  Add the beans.  Add any additional broth depending on how thick you like your chili.  Simmer for 20 minutes.
6.  Serve as is.  Or add chopped onion, green onions, cheddar cheese, sour cream, cornbread, cilantro,

**Another method to cook this:  cook the bacon in the pot first.  Remove the cooked bacon with a slotted spoon and use the rendered bacon fat to cook the onion and continue recipe as stated and adding the bacon back into the chili later.

Texas Chili

Texas Chili_1 on Whisk Together1

Book Update: ¬†The kids and I have been reading Calvin and Hobbes for about two months now. ¬†I am pretty sure the parts about how society is just trying to make us miserable with ourselves in order to buy their stuff, the irony of deer killing an office worker in order to thin the ever-growing human population, and the meaning of life in philosophical terms are all going over my 3 year old’s head. ¬†But, she asks me to read them every night. ¬†She goes to bed with Calvin and Hobbes open on her bed because she fell asleep reading them with her nightlight. ¬†Calvin and Hobbes is some fine, good literature. ¬†Maybe I should work it into a lesson plan if I ever go back to teaching.

Recipe Update: ¬†I made this chili a few times last year and still really like the big chunks of meat in this type of chili. ¬†It’s really comforting and makes enough food for a lot of people watching oh say… the St. Louis Cardinals in the World Series! ¬†Go Cards! ¬†ūüôā

This would be perfect to make tonight and then re-heat for Halloween!  Stews and chilis always taste better the next day anyway!

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Texas Chili
serves 6

1 tablespoon canola, vegetable, olive or grapeseed oil
3 lbs. beef stew meat, lean and cut into 3/4″ or so cubes
2 carrots, peeled and fine dice
3 onions, chopped
4 cloves or teaspoons chopped garlic
3 tablespoons AP flour
1/4 cup chili powder
3 and 1/2 teaspoons ground cumin
2 and 1/4 teaspoons dried oregano
salt
1/4 teaspoons red pepper flakes
2 cans (28 oz. each) whole plum/Roma tomatoes, drained and chopped (or chop fresh roma tomatoes)
5 cups beef stock
2 chipotle chiles
2 cans (15 oz. each) black beans, rinsed and drained
1 cup shredded Monterey Jack cheese or cheddar
sour cream, cilantro, salsa, Fritos, etc.

1.  Heat up a large pot or Dutch Oven to medium-high  heat with the a third of the oil.  Add in about a third of the meat.  Brown on all sides (about 2-3 minutes)  .  Remove from the pot and repeat until all the meat is browned.  The pot is just too small to sear that much meat.
2.  Now that you have lots of yummy bits on the bottom of the pot and no meat in there, add only 2/3 of the chopped onion and carrots.  Cook until tender Рabout 3-4 minutes.  Add garlic and cook 30 seconds.  Add in the spices chili powder, cumin, salt and red pepper flakes.  Cook that about 30 seconds.
3.  Stir in the tomatoes, beef stock, and chiles.  Scrap the bottom and mix it all up.  Add the meat back into the pot.  Bring the pot to a boil.  Simmer with the lid on for 30 minutes.  Remove the lid.  Stir.  Cook uncovered another 90-120 minutes.  Add salt and pepper to taste.  Remove the chiles from the pot before serving the chili.
4. ¬†For the beans: ¬†in a small saucepan or medium skillet, heat 1 teaspoon of oil on medium-high heat. ¬†Add the other 1/3 of the chopped onion. ¬†Cook 3-4 minutes. ¬†It’ll be translucent. ¬† Add the black beans. ¬†Cook 2-3 minutes.
5.  To serve:  plate some black beans first.  Top with meat.  Then, add cilantro, shredded cheese, sour cream, etc.

Recipe from Williams-Sonoma “Cooking at Home”

Turkey Pumpkin Chili

So, Friday many of us will have leftover turkey, canned pumpkin because it was on sale, cranberry sauce, etc. ¬†Personally, ¬†I could just eat it every week especially with gravy. ¬†This chili was really good and everyone ate it up – even my kids. ¬†They are pretty good judges for what kids will like because Maddox loves tuna and all over things protein. ¬†Juliana could eat mac and cheese for breakfast, lunch and dinner. ¬†He hates eggs, she loves them. ¬†He loves tuna, she doesn’t. ¬†Nobody could tell there was an entire can of pureed pumpkin. ¬†I love pumpkin and other than the chili has a slight orange hue, I couldn’t tell. ¬†My husband hates all things pumpkin (except pie when slathered with hydrogenated oils, oops I mean Cool Whip) and couldn’t tell there was pumpkin in the chili either.

Have your Vitamin A and eat it, too!

Turkey Pumpkin Chili
serves 8

2 Tb. olive oil
1 onion, diced
1 yellow or green pepper, diced
3 garlic cloves, minced or pressed
3 cups chicken broth
2 cans (15 oz. each) black beans, rinsed and drained
2 and 1/2 cups cooked cubed turkey  **(You can substitute 1 lb. ground turkey here and just  cook it with the onion and pepper and omit the olive oil)**
1 can (15 oz.) pumpkin puree
1 can (14.5 oz.) diced tomatoes
2 tsp. dried parsley flakes
1 Tb. chili powder
1 and 1/2 tsp. dried oregano
1 and 1/2 tsp. ground cumin
dash of cayenne pepper (omit if you like your chili not spicy)
1/2 tsp. salt

1.  In a dutch oven or large pot, heat the olive oil over medium-high heat for a couple minutes.  Add your onion and pepper.  Cook until soft Рabout 4-5 minutes.  (**Or cook the ground turkey at this point if you are using that instead.)
2.  Add your garlic and stir for 30 seconds.
3.  Dump in the broth, beans, turkey, pumpkin, tomatoes and seasonings.
4.  Simmer on low for 1-2 hours or put in your crock pot on low for 4-5 hours.

This is good with diced onion, cheddar cheese, fritos, etc.  on top.  Or just plain is great, too!

Recipe adapted from Taste of Home

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