Jesse’s chili

Ingredients:

  • 1 large yellow onion, chopped
  • 4 cloves of garlic, minced
  • 2 – 3 jalapeños (depending on spice preference), seeded and cored, chopped. Can substitute serrano or habanero peppers if you like spicy.
  • 1 lb. of grass-fed ground beef (or bison)
  • 1.5 tbsp chili powder
  • 1.5 tsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp basil
  • 1/2 tsp cocoa powder (can sub with any unsweetened chocolate)
  • 4 tomatoes on the vine, quartered
  • 1 can of black or red beans, drained
  • 3 oz. (1/2 small can) of tomato paste
  • enough beer (~1/2 can) or red wine (~1 cup) to cover
  • toppings: cilantro, sour cream, Mexican grated cheese, etc.

Directions:

  1. Start a dutch oven on medium heat.
  2. Sauté the onion, chili pepper (jalapeños) until aromatic. Add the garlic and spices, cook for 1 more minute.
  3. Add the beef, stir to break up. Cook until browned, about 3 – 4 minutes.
  4. Add the tomatoes, beans, tomato paste, and the alcohol to the pot. The liquid should just about cover the ingredients.
  5. Turn down the heat to a simmer. Simmer uncovered, stirring occasionally, about 1 hour or so. The consistency should thicken, until you have a nice sauce-y chili.
  6. When consistency achieved, serve with cornbread or parboiled rice. Garnish with cilantro, sour cream, and/or grated cheese, as you prefer.

A beer we chose to add was a brown ale made in New Hampshire: Pig’s Ear Brown Ale, made by Woodstock Inn Brewery. It was about an hour west of our Air BnB. The beer pairs well with the chili, but we chose to pair it with a red wine, a nice Smoking Loon Merlot Jesse was familiar from previous experience. This is probably the best chili I’ve ever had, just sayin’.

~Jessica

Turkey chili with beans

Adapted from smitten kitchen and a Whole Foods ingredients list

Ingredients:

  • 2 to 2 1/4 pounds ground turkey (I used 1 lb.)
  • 2 cans 15.5 oz dark kidney beans, drained (I used Teasdale Chile verde beans and Goya Frijoles negros)
  • 1 14 ounce (400 g) can of diced tomatoes
  • 1 cup canned vegetable stock or turkey broth
  • 1 large onion, chopped (about 1 1/2 cups)
  • 1 stick of celery, chopped
  • 5 cloves garlic, minced
  • 1 bell pepper, chopped
  • tomato paste
  • 1 tablespoon cider vinegar or lime juice
  • 1 tablespoon unsweetened cocoa or cornmeal (I used corn starch)
  • 1/3 cup chili powder (I used paprika instead — sweeter flavor)
  • oregano, basil
  • cilantro, chopped, to taste
  • 1 tablespoon ground cumin
  • 1 teaspoon kosher salt

Directions:

  1. Place a large Dutch oven or saucepan over medium-high heat. Add the meat and cook until browned, about 5 minutes.
  2. Add the onion, stirring well, and cook until translucent, 3 to 5 minutes. Add the celery.
  3. Add the garlic and cook 1 minute more. Gradually add the broth, scraping up any browned bits from the bottom of the Dutch oven. Stir in all of the spices (e.g. chili powder, cumin), cocoa (thickener), and tomatoes (and tomato paste).
  4. Reduce heat to medium-low, cover, and let simmer for 10 minutes. Add the beans, bell pepper, salt, and vinegar (or lime juice), stirring well.
  5. Simmer uncovered for 10 minutes more. Adjust flavor with your spices of choice. Top with the chopped cilantro.
  6. Garnish with cheddar, sour cream, and jalapeno, as you like it. Serve hot, with cornbread, if desired.

Turkey is good brain food, and Whole Foods has a Tequila lime turkey chili with beans that we would get, before I tried this recipe. I love the tomato paste that comes in metal tubes, like at Rewe or Kaufland or Edeka, because you wouldn’t have to worry about finishing the tin or storing the unused bit. I added ½ a carrot because I had it on hand and I didn’t think it would detract from the primary flavors. Wish I had some cheddar to grate on top!

Happy Boxing Day,
~Jessica

Quesadillas

Adapted from smitten kitchen‘s taco torte recipe

vegetable oil
1 medium onion, chopped small
1 clove garlic, minced
1 fresh jalapeno/habanero/serrano pepper, chopped small (optional)
ground cumin, chili powder to taste
1 can chopped tomatoes, drained, with 1/3 cup juice reserved
2 cans black, red and/or kidney beans, drained and rinsed
Kosher salt and freshly ground black pepper
1 can corn, drained
rough-chopped spinach leaves
6 flour tortillas (I like the corn ones, cause you can’t find them in Germany)
shredded cheddar cheese and Monterey Jack
3 scallions, thinly sliced
1 tablespoon lime juice (only had lemon juice)
Chopped fresh cilantro, sour cream and/or salsa for garnish (optional)
2 radishes, sliced thin (didn’t have)
1 avocado, sliced (not ripe)

Saute onion, garlic, poblano pepper (and I threw in celery) in pan over medium heat until fragrant. Add the spices. Add the tomatoes and drained beans. Season with salt and pepper. Add the corn. I could have added mushrooms, but decided against it after having had mushroom risotto last night.

How to decide between authentic Mexican street foods (antojitos)? There are burritos, gringas, enchiladas, nachos, panuchos, salbutes, tacos, taquitos/flautas, tlayudas — all original Mexican dishes made with tortillas. Flour tortillas are often used for burritos and quesadillas, while corn tortillas are used for the rest. Lesson learned: Fajitas are Tex-Mex!

~Jessica

Slow cooker chili con carne

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My sister just had a new baby, so we’ve been trying to create protein-rich, one pot meals that aren’t too complicated. Photo above includes the leftovers paired with a mushroom spinach cheese omelette and smoked gouda on English muffin.

Adapted from smitten kitchen

lean ground turkey (we had beef in the freezer)
1/2 red onion, chopped
3 cloves garlic, minced
chili powder, ground cumin, kosher salt, paprika, oregano, Dried red pepper flakes
1 can crushed tomatoes, fire-roasted
1 can kidney beans, drained
1 can cannellini beans, drained
1-2 jalapenos or other fresh hot pepper, minced (we can’t tolerate too spicy though!)
1 bell pepper
vegetable/olive oil
1/2 bottle fresh tomato sauce or tomato puree
3 tablespoons cider vinegar (we forgot, next time!)
1 bottle beer (next time!!)

Heat the oil over moderately low heat and cook the onions until fragrant. Add the garlic and cook for one minute more. Raise the heat to medium and add the beef, stirring and breaking up any lumps until it is no longer pink, about 10 minutes. Mix all the rest of the ingredients in your slow cooker. Serve with sour cream and grated cheese.

~Jessica

Indian red kidney bean curry

aka Rājmā (Hindi: राजमा). Adapted from smitten kitchen

glug of extra virgin olive oil
chopped fresh ginger
1 medium onion, finely chopped
3 cloves garlic, chopped
1 large green chili, chopped (if you can get it)
500 g chopped tomatoes, canned
pinch of salt
pinch of ground cumin
pinch of ground coriander
pinch of cumin seeds
pinch of ground turmeric
pinch of cayenne
canned red kidney beans, undrained
1 plum tomato, diced

If you haven’t all the individual spices, garam masala will do in a pinch. Serve with basmati rice, topped with fresh chopped cilantro and dollop of plain yogurt!

~Jessica