Country Beef Stew

One of the things I love about the cold Winter months is that it means it is time to break out the rib-sticking recipes and start to share them with my family.  Here's one of my all-time favorites Country Beef Stew.  It's quick to prepare and makes the kitchen smell oh so good.

INGREDIENTS:
3 Tablespoons of Ms. Dash Garlic & Herb Seasoning Blend
1 pound of beef sirloin cut into 1 1/2 inch cubes
8 ounces of frozen vegetable medley mix
1 14.5 ounce can of salt-free diced tomato
1 tablespoon of canola oil
2 tablespoons of flour

PREPARATION:
Preheat your oven to 400 degrees heating a dutch oven pan for 15 minutes
Toss the meat with canola oil then dredge in flour mixed with Ms. Dash Seasoning Blend
Place the beef in a pan and bake for 30 minutes turning the meat twice
Remove the pan and add remaining ingredients.  Stir
Lower the oven heat to 325 degrees.  Place a lid on the pan and slowly bake for 2 1/2 hours or until the meat is tender.

CINCINNATI CHILI

Image via WikipediaThere is one more chili recipe that we'd like to share and again it was requested by our friends on Face Book.  Cincinnati Chile.  Topped with shredded cheese it is the perfect texture.  Simply ensure that your cheese is well chilled, shred it on your shredder (smallest holes) and there you'll have the perfect topping for this delicious meal.
INGREDIENTS:
1 tablespoon of vegetable oil
2 onions, chopped fine
1 clove of garlic, minced
2 tablespoons of tomato paste
2 tablespoons of chili powder
1 tablespoon dried oregano
1 1/2 teaspoons of ground cinnamon
3/4 teaspoon ground black pepper
1/4 teaspoon allspice
2 cups low-sodium chicken broth
2 cups tomato sauce
2 tablespoons cider vinegar
2 teaspoons of dark brown sugar
1 1/2 pounds of 85-percent lean ground beef.
PREPARATION:
1. Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until soft and browned around edges, about 8 minutes.
Add garlic, tomato paste, chili powder, oregano, cinnamon, 1 teaspoon salt, pepper and allspice. Cook until fragrant, about 1 minute. Stir in chicken broth, tomato sauce, vinegar and sugar.
2. Add beef and stir to break up meat. Bring to boil, reduce heat to medium-low and simmer until chili is deep brown and slightly thickened, 15-20 minutes.
Season with salt and serve.
This can be frozen for up to 3 months or stored in your refrigerator in an airtight container for up to 3 days.
Now, add your grated cheese on top, step back and watch the fun begin.
Steve and Kim

CHILI COLORAD

Image via WikipediaA lady on FaceBook asked if we had a recipe for Colorado Chile.  Well, as chance would have it - we do.  Here it is.
INGREDIENTS:
4 Dried Pasilla Chili Pods
1 teaspoon of Bacon Fat (Can you hear your arteries hardening already?)
1 onion, chopped
2 Garlic cloves, chopped
2 pounds of country pork ribs
1 yellow bell pepper, chopped
1 12-ounce can of chicken broth
1 cup of cilantro, chopped
1 12-ounce can of tomatillos
PREPARATION:
Prepare the chilies
Heat chilies on stove until they burn and blister. Put them in cold water and put something heavy over them like a plate, and soak it for one hour.
Remove from the water, straining and reserving the water.
Discard stems and most seeds, then put into a small food processor and process into a paste. Set aside.
Prepare the meat
Heat up a heavy skillet and melt the fat in it. Put in the onion and garlic and saute until the onions are translucent. Then add the meat. Brown on both sides. Remove from the pan and keep warm (the pan, not you.) Add the peppers and saute until they have softened a bit.
Put the meat back into the pan and cover each piece with a little of the chili paste, turn and cover the other side of the meat with the paste. Cover and cook on low for about 5 minutes.
Add the chicken stock and the reserved chili water along with half of the cilantro. Simmer uncovered until the liquid has reduced by half then add the tomatillo and cook uncovered until the liquid has reduced by half again.
The meat is done when it is fork tender. Take a fork and pull the meat apart and stir it well into the sauce.
Serve this hot with tortillas and rice. MMMMM MMMMM GOOD!
Now that wasn't so hard now was it.
Happy Eating!
Steve and Kim

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WHITE CHICKEN CHILI

Image by Somewhat Frank via FlickrThis is going to become one of your favorite Fall and Winter-time recipes. Hot, zesty and delicious is all we can say about it. Enjoy cooking this wonderful treat. Your family will love you for it, guaranteed!

INGREDIENTS:
2 pounds chicken, cubed
1 medium onion
2 teaspoons of garlic
1 tablespoon of vegetable oil
3 15-ounce cans of White Northern Beans (15 ounces each)
14 ounces of chicken broth
1 can of green chilies
1 teaspoon salt
2 teaspoons ground cumin
2 teaspoons of ground oregano
2 teaspoons of pepper
2 teaspoons of cayenne pepper
1 cup of sour cream
1/2 cup whipping cream

PREPARATION:
Saute onions and garlic in oil. In a bowl, lightly oil chicken and add half of the spices. When the chicken is coated, add to garlic and onions. While the chicken is cooking put the beans, broth and green chilies in a pot on high heat. After the chicken is cooked, add it to the beans and add the rest of the spices. Bring everything to a boil and add sour cream and whipping cream. Constantly stir the mixture until the sour cream and whipping cream is well blended.
Taste it and tweek it to your liking.
Now that was simple, wasn't it.

Enjoy!
Steve and Kim