Posts tagged ‘beans’

January 22, 2012

Texas Chili

When I started dating my boyfriend, born and raised in El Paso Texas, there was one point in our relationship when it was almost over.  It was a chilly California evening, and I was preparing dinner while he opened the latest Netflix (which we have cancelled due to their price increase – bastards!).  Beer in hand, I started to serve up my warm chili, excited as ever to dig in.  This is when the evening turned… I had made the ultimate Texas blunder.  A mistake that could not be rectified… I had put BEANS, yes, I said it, BEANS in the chili!  WHAT?!?  I was then lectured on the fine making of chili and the short list of ingredients that qualify to be a part of this dish (beans was not one of them).  Needless to say, he ate it.

I learned my lesson, and have over the years perfected my bean-less chili with just the right amount of heat and spice.  I’ve experimented with many combinations of chiles, most of which were new to me after moving to Houston, and have been delighted by the variety of flavors I can unearth.  This chili develops a hidden smoky flavor, not like barbecue, but a delicate heat with warmth and spice from Anaheim chilies, cayenne and a touch of jalapeño.  The subtle sweet tomato and flavorful tender meat warms you from the inside out.

Ingredients

  • 3 lbs ground beef (80/20 or 85/15)
  • 1 tbsp. light extra virgin olive oil
  • I yellow onion
  • 3 cloves garlic, finely diced
  • 3 jalapeño, finely diced with seeds removed (leave the seeds in if you like it hot)
  • 2 Anaheim chilies, finely diced with seeds removed
  • 3 tsp. chili powder
  • 2 tsp. garlic powder
  • 3 tsp. cumin
  • 3 tsp. paprika
  • 1 tsp. jalapeño powder
  • 1 tsp. cayenne
  • 1 1/2 tsp. salt (to taste)
  • 1 1/2 tsp. ground pepper (to taste)
  • 2 cans diced tomatoes
  • 1 can diced tomatoes with green chile and garlic
  • 1 tbsp. tomato paste
  • 1 tbsp. red pepper paste
  • 1/2 cup water
  • 1 tbsp. semolina flour (for thickening)
  • 1 tbsp. granulated sugar
  • Grated cheddar cheese (topping)
  • Sour cream (topping)
  • Onions (topping)

Method

  1. Heat a large, heavy bottom pan on the stove on medium with a tbsp. light extra virgin olive oil
  2. When the pan it hot, add in diced onion and cook on medium for 5 mins
  3. Add garlic, jalapeño and Anaheim chilies and cook additional 5 mins until onions are translucent
  4. Add in ground beef and brown meat, use a wooden spoon to break it up into small pieces and turn occasionally until brown on all sides.  The meat will continue to break up as you cook it but this helps it along.
  5. Brown meat, then add chili powder, garlic powder, cumin, paprika, jalapeño powder, cayenne, salt and pepper and stir to coat the meat evenly
  6. Add cans of tomatoes, tomato paste, red pepper paste and water and stir
  7. Bring the chili to a low boil and reduce heat, cover and simmer for 45 minutes
  8. Add sugar and flour and stir.  Cover again and simmer for another 30-40 minutes
  9. Taste and see if you need to add more salt/pepper.  Be light-handed, you can always add more, you can never take it out. (TIP: you happen to add too much salt, the one thing that might help save your dish is to add some sugar.  It helps to mellow it out and remove some of the acidic flavor)
  10. Top with cheddar cheese, onions and sour cream and serve in a large warm bowl

 

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November 9, 2011

Hummus with Homemade Pita Chips

Hummus is one of my go to’s when organizing my list for party snacks.  It’s far healthier than the traditional ranch dip (although that does have it’s place at times) and packs huge flavor in a small bite.  It’s also an impeccable match for vegetables, breads, chips…. pretty much anything you like to dip.  It’s one of those dishes that will leave you with a perfectly clean bowl and happy, full stomachs after every party.

Hummus is a Middle Eastern spread or dip made with chickpeas, which are also known as garbanzo beans.  By themselves, I’m definitely not a fan, in fact, I hate them.  I pick them out of soups and salads, and toss them away without the littlest thought.  I find them mealy, dry and flaky and have no need for them.  But all blended up in the food processor with some other goodies and they make a fantastically good dip!  I can’t resist the creamy deliciousness that makes simple pita turn into a delicacy.  Serve it with some olives and a glass of wine and you’ll feel like you’re on a Greek vacation… ok, maybe that’s a slight exaggeration but it will make your ordinary Tuesday something special.

Ingredients

  • 2 cans garbanzo beans, drained
  • 1/2 cup toasted pine nuts
  • 4 cloves garlic
  • 1/3 cup olive oil
  • 1/3 cup water
  • 1 tsp. sesame seed oil
  • 1 tsp. salt
  • 1 tsp. cumin
  • 1/2 tsp. paprika
  • 1/2 tsp. freshly ground pepper
  • 2 tbsp. lemon juice, about 1/2 lemon
  • Handful fresh cilantro

Method

  1. Preheat oven to 350 degrees F.
  2. Line baking tray with foil, and spread the pine nuts out
  3. Once oven is preheated, toast pine nuts for 10 mins.  Keep your eye on them; if your oven runs hot or it’s touchy, you’ll want to check on them after 6-8 minutes to make sure they don’t burn.  You can also do this in a dry skillet on medium heat.
  4. Once they turn golden remove from oven and let cool for 5-10 minutes
  5. Add all ingredients with the exception of 1 tbsp. pine nuts and cilantro to the food processor.  The reserved pine nuts will be your garnish
  6. Pulse on high for 30 seconds until mixture is well blended
  7. Add cilantro and pulse a few more times until cilantro is incorporated
  8. If the mixture is too thick, add a little more water or olive oil, this is the time to taste it to see if the salt and spices are at the right level.  Add a little more salt if needed but be careful, you can’t take back
  9. Scoop hummus into serving bowl and garnish with the remaining pine nuts and a little olive oil
  10. Serve with chips, pita bread, jicama, or carrots…. Anything you like to dip!

If you’re feeling like really treating yourself, you can make homemade pit chips to go with your hummus.  They beat the ones from the store any day.

Ingredients

  • 1 bag fresh pita (white or whole wheat)
  • 4 tbsp.
  • 1/2 tsp. salt
  • 1/2 freshly ground black pepper

Method

  1. Preheat heat oven to 375 degrees F.
  2. Cut pita bread into 8 wedges
  3. Pour olive oil into a bowl and brush pita chips with olive oil on both sides.
  4. Sprinkle with salt and pepper.
  5. Arrange pita chips on baking sheet and bake for 12 to 15 minutes until golden brown

 

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