Knead to Cook

Food & fitness obsessed girl.

Todd English’s Prime Rib Chili.

by Filed Under: Chili, Mexican Leave a Comment

My sweet friend purchased a signed copy of Todd English’s latest cookbook for me for my 40th birthday.  I saw this recipe and needed to try it!  Decadent prime rib puts an unusual twist to a basic chili recipe.  I have no leftovers to speak of.  Everyone loved this recipe!  Definitely a keeper 🙂

Ingredients
  • 2 lb.prime rib steak, cut into 1⁄2-inch cubes
  • 1⁄4 tsp. Kosher salt
  • 1⁄8 tsp. freshly ground black pepper
  • 1⁄4 cup olive oil
  • 1 large finely diced red onion
  • 4 cloves finely chopped garlic
  • 2 seeded and diced Anaheim chiles
  • 2 to 4 tbsp. Mexican Spice Blend (2 tsp cumin, 1 tsp of chili powder, 1.5 tsp of coriander)
  • 5 cups low-sodium chicken broth
  • 1 (14.5-oz.) can chopped tomatoes
  • 2 cups drained and rinsed assorted canned beans
  • 2 tbsp. fresh lime juice
  • 2 cups (8 oz.) shredded Monterey Jack cheese,
Preparation

Sprinkle steak with salt and pepper. Cook, in batches, in hot oil in a large Dutch oven over high heat, stirring occasionally, 4 minutes or until browned on all sides. Transfer to a bowl, reserving drippings in Dutch oven.

Reduce heat to medium. Add onion to hot drippings, and cook, stirring often, 5 minutes. Add garlic, and cook 2 minutes. Stir in chiles and Mexican Spice Blend, and cook, stirring often, 2 minutes. Return steak to Dutch oven. Add broth and tomatoes.

Bring to a simmer. Cover, reduce heat to medium, and simmer, stirring occasionally, 45 minutes. Stir in beans, and cook 15 minutes. Remove from heat, and stir in lime juice. Serve with cheese.

— Knead to Cook

Bison Chili. ~Lean & Spicy.

by Filed Under: Chili Leave a Comment

I have a wonderful friend/chiropractor/therapist that  I use when I train.  He works on my injuries & is such a sweet guy.  We were talking about food one day and he was telling me that he gets Bison from one of his clients who raises them – free range etc.  During my visit on Friday, he gave me some ground up Bison and I thought I would give it a try in some spicy 5 alarm chili.  We all loved it!  The meat is extremely lean, not gamey at all – much to my surprise!  I will certainly be ordering some from his contact 🙂
2 tsp of olive oil
1 lb of ground Bison
1 large onion, finely chopped
2 stalks of celery, chopped
1 red pepper, chopped
1 green pepper, chopped
3 garlic cloves, chopped
2 -15 oz cans of Chili bean (undrained)
1 -28 oz can of diced tomatoes
1 -8oz can of fired roasted tomatoes, diced
1 – 6oz can of tomato paste
1/2 c of beer
3 tbl of chili powder
1 tbl Worcestershire
1 tbl of dried oregano
2 tsp of cumin
2 tsp of hot sauce (like Tabasco)
1 tsp of basil
1 tsp salt
1 tsp ground pepper
1 tsp of smoked paprika
1 tsp of sugar
Shredded low fat cheddar for the garnish.

In your Dutch oven, I pour a tiny bit of olive oil in the pan and heat it.  Add the bison and cook until no longer pink.  Be careful to keep a watchful eye on it.  Add the onions, celery, peppers and garlic.  Cook for 4-5 minutes.  Then add the remaining ingredients.  Keep stirring.  Bring to a boil and then turn to low, cover and simmer.  I let this simmer for as little as 1 hour and as long as 6 hours.    Serve with jalapeño corn bread.

— Knead to Cook

Turkey chili.

by Filed Under: Chili, Ground Turkey 4 Comments

I love chili.  In fact my entire family does.  It is the quintessential food for cold days, football viewing days & rainy days – whenever.  I lighten this recipe up by using lean organic ground turkey & by using a lot of spices to pump up the flavor.  I hope you give this one a try!

Ingredients:

2 tsp of olive oil
1 lb lean ground turkey (not the dark meat)
1 medium onion, chopped
1 bell pepper, chopped
4 cloves of garlic, chopped
2 – 15 oz cans of dark red beans
1 – 28 oz can of chopped tomatoes.  I like Furmano’s with onions and peppers for this recipe.
1 – 6 oz can of tomato paste
1/4 c of water
1 tsp of chili powder
2 tbl of ground cumin
2 tsp of cayenne pepper
Salt and pepper to taste
Optional:  I throw in one jalapeño chopped with seeds.

Toppings:
Low fat cheddar cheese
1 red onion, diced
1 jalapeño, chopped

Directions:
In a large Dutch oven, heat the olive oil.  Once hot, add the onions, peppers and ground turkey.  Cook until no longer pink.  Add the garlic & the remaining ingredients.  Bring to a boil.  Turn down, cover and let simmer for 1-6 hours.  Stirring, of course, occasionally.  Top with cheddar, onions or jalapeños.  Enjoy!

The spoon was made for me by Carrie.  Here is the link to her Etsy page 🙂

http://www.etsy.com/people/pumpernickelandwry

 

 

— Knead to Cook

Black Bean Pumpkin Chili.

by Filed Under: Chili, Vegetarian Leave a Comment

    • I love black beans & pumpkin… so why not combine them?!  Perfect recipe for a cool fall day or a snowy winter one.  Easy & vegetarian!
      Ingredients:
      1 yellow onion, diced
      1 bell pepper, diced
      2 tbl olive oil
      6 garlic cloves, chopped
      3 c vegetable broth
      1 c of sweet corn (canned or frozen)
      3- 15 oz cans of low sodium black beans, rinsed and drained
      2 c pumpkin
      1 -28 oz can of diced tomatoes
      2 tbl parsley flakes
      3 tsp chili powder
      2 tsp smoked paprika
      1-2 tsp cayenne pepper (to taste)
      3 tsp ground cumin
      2 tsp dried oregano
      Salt and pepper to taste

      Directions:
      In a large Dutch oven, sauté the onion and bell pepper in the olive oil. Add garlic and continue to sauté for one additional minute. Then add the remaining ingredients. Bring to a slight boil and then turn the burner down to the lowest flame. Simmer for 4-6 hours. Top with jalapeños, low fat cheddar, etc.

 

— Knead to Cook