Bon Appetit's Pork and Beef Chili

I've clearly got chili on my mind. This time, I adapted a Bon Appetit recipe, which originated at the now-defunct Parker Ranch Grill in Kamuela, Hawaii.

I re-ordered some of the steps, toasted the spices, used a bottle of dark beer instead of water, used dark chocolate instead of sugar, added black pepper, used less tomato paste and subbed good quality canned tomatoes instead of fresh. I also omitted the cilantro and black beans, mostly because I forgot. I think black beans would enhance this dish, but not so sure about cilantro.

The result? A rich, smoky chili that starts off sweet and eases you into the spice, which lingers a bit. I liked the addition of dark beer, and the combination of pork and beef. I also think the fire roasted tomatoes added depth of flavor.

I entered this version into our charity chili cook-off at work, and it took third place. Next time, I'll use more steak and less chocolate. I thought it was a bit too sweet this time, and the recipe below reflects these changes. The top two chilis were made by my friends and colleagues Cristi and Ryndee, who did terrific renditions of turkey chili with tequila and lime and a spicy rib-eye chili with beans. Fabulous!

My version of Bon Appetit's Pork, Beef and Black Bean Chili:

Makes 8-10 servings

2 tablespoons olive oil
3 cups thinly sliced onions
3 cups diced red bell peppers
6 garlic cloves, minced
1 pound ground pork
1/2 pound ground beef
1.5 pounds chuck steak, fat trimmed, cut into 1-inch cubes
1 bottle dark beer
2 tablespoons ground cumin
2 tablespoons chili powder
2 teaspoons dried oregano
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon cayenne pepper, or to taste
12 ounces tomato paste
2 small squares of 70% dark chocolate
1 28 ounce can of diced tomatoes
1 14.5 ounce can of fire roasted tomatoes
3 cups black beans, drained and rinsed
2 3/4 cups beef broth
Grated cheddar cheese, for serving

Heat olive oil in heavy large pot over medium-high heat. Add onion, red bell pepper and garlic and cook until soft, about 20 minutes, stirring often.

Add ground pork and ground beef and saute for a few minutes. Add cubed beef and saute another five minutes or so.

Meantime, toast cumin, chili powder, oregano and cayenne pepper in a small pan over medium high heat. Add toasted spices to meat mixture. Add salt and pepper and cook for a few minutes. Try to resist tasting; give the flavors a few minutes to meld first!

Pour in the dark beer. Stir, reduce heat, cover and simmer for about 10 minutes.

Add tomato paste, tomatoes, chocolate and black beans. Stir in beef broth 3/4 cup at a time, until the chili reaches your desired consistency. Simmer for 30-45 minutes, stirring occasionally, then adjust seasonings and serve with grated cheese.

Do you have a favorite chili recipe? Tell me about it!

Pasta All'matriciana

Pasta All'matriciana is a sumptuous, simple dish. It's rich and hearty, with a spicy, salty bite. Traditionally made with spaghetti or bucatini, I subbed farfalle because that's what I had. I added garlic, also untraditional, and used a local bottled tomato sauce to make this a weeknight-friendly dish. This recipe generously serves two, or allows for a small lunch portion the following day.

Ingredients:

1/2 pound farfalle, cooked al dente

1 tablespoon olive oil

Half an onion, sliced thinly

2 cloves garlic, minced

Salt, pepper and crushed red pepper to taste

1/3 pound pancetta, cubed

Half a bottle of good quality chunky tomato sauce, or homemade sauce

Pecorino cheese, to taste

Directions:

Saute the onion in olive oil over medium heat until soft and lightly browned in a large skillet. Add garlic and stir to combine. Add salt, pepper and crushed red pepper. Meantime, in a small skillet, saute pancetta until crispy and brown. Remove with slotted spoon and add to onion mixture, along with about a tablespoon of the fat. Add al dente pasta to the pancetta and onion mixture and combine. Pour in tomato sauce and heat until warmed. Serve with pecorino, a crispy green salad and a glass of good red wine.

Leftovers: Party of One

Every so often, you throw together a dish with the bits and pieces pulled from your fridge and you create something dinner-party worthy.

Last night was one of those nights. And, go figure, I was all alone.  

I peered in the fridge, with no plan or preconceived notions, and pulled out all the leftovers: a bit of leftover farfalle, some prosciutto, a small chunk of seared filet mignon and mixed wild mushrooms with shallot and garlic. Not a bad start.

First, I thinly sliced another shallot and sauteed it in olive oil a large skillet with a clove of minced garlic until lightly browned. Next, I added the cold pasta and cooked it for a few minutes. Tossed in a slice of chopped prosciutto, then the wild mushroom and shallot mixture and cooked for a few minutes. Finally, I cubed the filet, tossed it in and heated it until barely warm. Then, I deglazed with a bit of chicken stock (or wine if you like) to bring up all of the lovely browned bits, and serve. Fifteen minutes later, I sat to a satisfying, savory meal.

The salty prosciutto mingles with the succulent beef morsels, the woodsy, earthy mushrooms and the sweet shallot to create a luscious, comforting fall dish. Yet, it's fleeting... a meal I could attempt to recreate over and over, yet never duplicate. Such is the paradox of leftovers - much maligned, yet full of flavor waiting to be unleashed.

Lunch at The Hill

Wes and I are on a mini staycation and enjoying stellar late-summer weather. We decided to take advantage with a cafe lunch at The Hill.

I mentioned The Hill in my last post - despite a few ownership and name changes over the years, it remains a neighborhood institution. Small, but stately, fancy yet informal, trendy and traditional, it covers a lot of bases.

We started with a cup of their signature tomato bisque. Velvety, tart, flavorful, and not too heavy for a summer day. 

Next, we shared their open-faced tenderloin steak sandwich topped with melted Maytag bleu cheese. The rich, medium rare steak tops crispy white toast points, and the creamy, tangy bleu adds contrast and balance all at once. A glass of Echelon pinot noir was the perfect pairing to our lovely outdoor lunch. 

Lunching out on a day off is a glorious way to spend the time, and I encourage you to give it a try if it's not already part of your vacation repertoire. What are your favorite lunch spots?