beef - The Kitchen Buzzz

Buzzzin’ Chili

Homemade chili is always so comforting, especially with some freshly baked cornbread and a nice glass of red wine. This one-dish meal gets its “buzzz” from chipotle ahumado powder which will definitely warm you up in autumn weather. The flavors of this dish are enhanced when the chili is made a day ahead. This means that leftover, warmed-up chili tastes great up to three days later – and there’s no need to cook for a while!

Prep time: 10 minutes
Inactive prep time: 30 minutes (for cooking)
Serves: 4 to 6

Ingredients:
4 large vine-ripened tomatoes, boiled, cooled and peeled
One 14.5-ounce can Muir Glen Organic Fire Roasted Tomatoes with Chipotle
3 tablespoons extra virgin olive oil
2 pounds extra lean ground beef or organic, grass-fed extra lean ground beef
1 medium onion, finely chopped
1 teaspoon salt
1 tablespoon brown sugar
1/4 to 1/2 teaspoon chipotle ahumado powder or regular chili powder
2 cups cooked kidney beans, drained, or one 15-ounce can kidney beans, rinsed and drained

1. Purée the boiled tomatoes and canned tomatoes together in a blender and set aside.

2. Heat oil in a 4-quart saucepot. Add the ground beef and the onions and, with a wooden spoon, stir fry on medium-high heat until meat is broken up and turns gray, about 8 to 10 minutes.

3. Pour in the puréed tomatoes and stir. Cook on medium-low heat, about 15 minutes, stirring occasionally.

4. Stir in the salt, sugar and the lesser amount of chili powder and cook 2 minutes.

5. Stir in the kidney beans and cook for about 2 more minutes. Taste and adjust the chipotle ahumado powder or chili amounts.

Serve immediately in individual bowls accompanied by Columbus Day Cornbread (previously published on this blog).

Wine suggestion: Pinot Noir – this red wine pairs well with chili.

Note: You can find chipotle ahumado powder online at gourmetsleuth.com.

Cuban Shredded Beef (Ropa Vieja)

Ropa Vieja is Spanish for “old clothes”. This Cuban recipe’s title describes shredded meat and colorful bell peppers which resemble tattered rags.
I learned how to make this recipe from Cuban friends who are fantastic home cooks.

Serve Ropa Vieja with a side of white or brown rice, accompanied by your fav red wine – a true comfort!

Prep time: 20 to 25 minutes
Serves: 4 to 6

Ingredients:
2 pounds flank steak, boiled, cooled and shredded*
1/3 cup olive oil
2 cloves garlic, smashed
1 white or brown onion, finely chopped
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
One 15-ounce can Muir Glen® Organic Crushed Tomatoes
1/4 teaspoon ground cumin
2 bay leaves
1/2 cup dry Sherry or white wine
1 to 1-1/2 teaspoons salt
1 tablespoon granulated sugar or brown sugar
Dash ground black pepper

1. In a 12-inch skillet or 8-quart saucepot, heat the oil on medium-high setting.

2. Stir fry the garlic, onions and bell pepper strips for 2 to 4 minutes or until the mixture is soft.

3. Stir in the shredded beef, tomatoes, cumin, bay leaves, wine, 1 teaspoon salt, sugar and dash pepper.

4. Cook on medium-high heat for 8 to 15 minutes, stirring occasionally with wooden spoon to prevent sticking.

5. Taste and adjust the salt and pepper levels. Remove and discard bay leaves.

5. Serve immediately with steamed white or brown rice. This dish can also be served with a green salad.

*Note: The flank steak can be cooked for 45 minutes a day ahead and refrigerated overnight. On day of usage, shred the cooled flank steak into shreds.

Wine pairing suggestion: Chianti, Cabernet Sauvignon, Bordeaux (reds).