Chili

My rating: 5 stars

Kids rating: 5 stars

I've been on the hunt for a good chili recipe for a loooong time. Obviously, to each their own and all that, but this chili hits the spot for our family. Drew's review: It's so good, I can eat it with my eyes closed! Which is the greatest compliment Drew can give, because he's quite picky and usually has to pick around bites that he doesn't like. That kid. 

We are not bean lovers, and the recipe calls for 3 cans of beans. I only put in 1. It was a little on the runny side because of that. Maybe next time, I'll try 2 cans, or maybe I'll reduce the broth. Either way, it's the flavor that really makes this chili. I mean, there's chocolate in there, for goodness sakes.

Cocoa Bean Chili

yield 8 servings

Ingredients

• 1 tablespoon vegetable oil
• 2 medium onions, chopped
• 1 teaspoon ground coriander
• 1 1/2 teaspoons ground cumin
• 1 1/2 pounds lean ground beef
• 3 tablespoons chili powder
• 1 tablespoon unsweetened cocoa powder
• 1/4 teaspoon ground cinnamon
• 1 1/2 teaspoons kosher salt
• 1 28-ounce can crushed tomatoes
• 1 8-ounce can tomato sauce
• 2.5 cups beef broth or stock
• 3 15-ounce cans small white beans, rinsed & drained

Toppings:

• Cheddar cheese
• Sour cream

Instructions

Heat oil in heavy pot over medium heat. Add onions; sauté until tender and beginning to brown, about 10 minutes. Add coriander and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; breaking up with back of spoon, brown until no longer pink. Stir in chili powder, cocoa powder, cinnamon and salt. Add tomatoes and stir in tomato sauce and beef stock and bring to a boil. Reduce heat; simmer 45 minutes, stirring occasionally.

Add beans to chili and simmer until flavors blend, about 10 minutes longer. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)

Ladle chili into bowls. Serve with toppings.

Beef Stew

Kids' rating: 4 stars
My rating: 4 stars

This recipe is nothing revolutionary. It's beef stew. But I've gone back to our girl over at Carlsbad Caverns four times now for this recipe, so I figured I should just put it on here. 

As you know, I do mine in my dutch oven. Sear the meat, throw in the veggies for a minute, add the gravy, then throw the whole thing in the oven at 225° for 4-5 hours or so.

INGREDIENTS Beef Stew 1 tablespoon olive oil 2 pounds stew meat, beef chuck or sirloin, cut into bite size pieces 1 teaspoon salt 1/2 teaspoon pepper 2 medium potates, cubed 4 medium carrots, peeled and sliced 4 stalks celery, sliced thick (1/4”-1/2”) 1 large onion, chopped 4-6 garlic cloves, minced 1 bay leaf Beef Gravy Broth 1 14 oz. can crushed tomatoes 1 10.5 oz. can beef consommé ** 1 15 oz. can low sodium beef broth 2 tablespoons low sodium soy sauce 1 tablespoon Dijon mustard 1/3 cup all-purpose flour 2 teaspoons beef bouillon 1 1/2 teaspoons sugar 1/2 tsp EACH ground cumin, paprika, dry oregano, dry thyme

INSTRUCTIONS

1. Chop meat into bite size pieces. While meat is still on the cutting board, toss it with 1 teaspoon salt and ½ teaspoon pepper. Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add half of the beef to the very hot skillet and let cook undisturbed for approximately 2 minutes, or until nicely seared on one side, then continue to cook while stirring until beef is browned all over but not cooked through. Remove beef to 6-quart (or larger) slow cooker. Repeat with remaining beef.
2. Add all of the vegetables and garlic to the slow cooker and toss with the beef.
3. Wipe out skillet and whisk in all of the Beef Gravy Broth ingredients. The flour will be lumpy at first but will dissolve as you cook and continue to whisk. Bring to a boil then reduce to a simmer until thickened to the consistency of gravy. Add to slow cooker and toss to combine. Add bay leaf. The Gravy will be very thick but will thin to the perfect consistency as moisture is released from the vegetables as they cook.
4. Cook on HIGH for 4-6 hours or on LOW for 8-10 hours or until vegetables and beef are very tender. Discard bay leaf. Season with salt and pepper to taste.

See those asterisks next to the beef consumme? There is no asterisk explanation center anywhere on her blog post. I know, because I try to find it every single time I make this. The first time I made it, I didn't have it on hand, so I searched for a replacement and couldn't find anything other than beef broth, which I knew couldn't be right, since she already calls for broth. Then I found something with tomato sauce, so that's what I used. One 8 ounce can of tomato sauce, with a little extra broth. I liked it so much, I made it that way the next few times I made it. Then, just because I'm a stickler for rules, I bought some beef consumme, and tried it the way she suggests. Honestly, it's sixes. But since I always have tomato sauce on hand, and never consumme, I'll probably go that route in the future.

Cheese Taco Pasta Bake

Kids rating: 5 stars
me: 4 stars

This stuff is a pleaser for any age. My kids, my picky husband, and even I, devour this stuff. It's a great take-to-a-friend type of meal, too. Cause it's delicious, duh, and it's all in one dish.

• 12 oz. celllentani pasta (may sub rigatoni, penne,  bowtie, etc.)
• 1 pound lean ground beef
• 1 small onion, chopped
• 5 garlic cloves, minced
• 1 14.75 oz. can sweet creamed corn
• 1 cup tomato sauce
• 1 10 oz. can mild enchilada sauce (red or green. turns out it doesn't matter)
• 1 14.5 oz. can petite diced tomatoes
• 1 15 oz. can red kidney beans, rinsed and drained
• 1 4 oz. can mild diced green chilies
• 1 tsp EACH chili pwdr, cumin, salt
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon pepper
• 4 oz cream cheese, cubed
• 1 1/2 cup shredded cheddar cheese, divided
• 1 cups Monterrey Jack cheese, divided (or pepper jack if you live on the edge)

Garnish

• tortilla strips
• Tomatoes
• Avocados
• sour cream
• cilantro
• extra cheese
• hot sauce

1. Cook pasta al dente in generously salted water (don't overcook). Drain and set aside.
2. Meanwhile, cook ground beef and onion in a LARGE (the largest you've got. You've going to be adding a lot of stuff to this) skillet over medium high heat until no longer pink. Add garlic and saute 30 seconds. Drain off any excess grease.
3. Turn heat down to medium and stir in creamed corn, tomato sauce, enchilada sauce, diced tomatoes, kidney beans, green chilies, and all seasonings/spices. Turn heat to low, and simmer gently uncovered for 10 minutes.
4. Stir in cream cheese until melted, then stir in 3/4 cup cheddar cheese and 1/2 cup jack cheese until melted. Add pasta and stir until evenly coated. You can serve as is or proceed to bake:
5. Lightly spray a 9x13 baking dish with nonstick cooking spray and add pasta. Sprinkle evenly with remaining cheeses and bake at 350 degrees F for 25 minutes then broil until cheese is golden.
6. Garnish with tortilla strips and other desired toppings.

Recipe from Carlsbad Cravings