Chili and Vegetarian Chili

A few years ago they had a chili cook off at the local bar during a football game. I wasn't aware this was happening before I got there or I would have brought a crock pot full. While I was sampling the chili I pondered this question "Which chili would the local, mostly farmer, crowd find least offensive? My chili with TVP (Textured Vegetable Protein), my sister's chili with Bulgar wheat, or my *no rules* sister's chili with green peas." I still sometimes ponder this years later. Now I make my vegetarian chili with Bulgar wheat in place of the hamburger. I ran out of TVP and didn't want to buy more just for chili. The vegetarian chili also omits the Worcestershire sauce. Worcestershire contains a small amount of anchovies. It's a stealthy non vegetarian ingredient.
I recommend using the Penzy's medium hot chili powder. I recently switched to Penzy's chili powder. It changed the chili I've been making for maybe 20 years from good to fantastic. If you order online, I suggest you get the spices in bags rather then the glass jars. It's a better value.
Try this with my cornmeal muffins and a sprinkling of cheddar cheese. This recipe is adapted from "The Frugal Gourmet Cooks American".

Chili (pictured)
INGREDIENTS
1 lb lean hamburger
2 T oil
1 large yellow onion, peeled and chopped
3 cloves garlic, peeled and crushed
3 T chili powder or to taste (I prefer Penzy's medium hot chili powder)
1 T cumin
1 T Worcestershire sauce
1 28 oz (or two 15 oz) cans of diced tomatoes
1 green pepper, chopped
2 15 oz cans kidney beans
salt to taste

Brown hamburger in the oil along with onion, garlic, and chili powder. Drain any excess fat. Add remaining ingredients and simmer, stirring 1 1/2 hours. The chili is much better the second day.


Vegetarian Chili
INGREDIENTS
2 T oil
1 large yellow onion, peeled and chopped
3 cloves garlic, peeled and crushed
3 T chili powder or to taste (I prefer penzy's medium chili powder)
1 T cumin
1 28 oz (or two 14.5 oz) cans of diced tomatoes
1 green pepper, chopped
2 15 oz cans kidney beans
1 15 oz can water
1/2 c Bulgar wheat
salt to taste

Saute the onion, garlic and chili powder in the oil. Add remaining ingredients and simmer, stirring 1 1/2 hours. The chili is much better the second day.

Roast Beef, Bleu Cheese, Horseradish and Veggies

This is just a description and not a recipe. Toast whole wheat bread. Spread Mayo on one side and horseradish on the other. Saute sliced cabbage (mine was purple), sliced onions, and sliced green pepper. (you could also add grated carrots). When it gets close to done add bleu cheese (I also added quartered cherry tomatoes). When the cheese is melted, add the veggies and roast beef to the sandwich.

Beef Roast on the Grill

Roast on the grill is easy and hard to goof up. I once made a roast that caught on fire and ended up looking like a huge piece of charcoal. I was sure it was garbage, but my mom said, "Lets just see." She cut into it, and it was one of the best roasts I've ever had. The roast in the picture was a cheap roast (the label said pot roast) that was less then 2 lbs. It was a little overcooked and I didn't let it rest enough before cutting, but still really good. By the way, sorry about the chart at the bottom of the post. Blogger and I were in negotiations for a while. Eventually we decided this was the best we could do.

Beef roast on the Grill

It's best to start with a room temperature roast, but it will still be fine if your roast is refrigerator temperature. Oil the roast and season with salt and pepper or your favorite seasoning.

Place the roast directly over a grill flame on high. Sear each side of roast for 3-4 minutes per side. If you sear your roast, grill it for less total time then indicated in the chart below. You can skip this step in a pinch, but I think you get better flavor if you do sear it.

Place meat, fat side up, grilling over indirect heat. The internal grill temperature should be about 400 degrees. (the times for grilling roasts are based on 350-375 degrees) I personally like to roast everything (roasts, whole chickens, etc.) at 400 degrees. (I do this in the oven too.) If you grill your roast at 400, it will take less time then it says in the chart below. I strongly prefer medium rare roast. Check the internal temperature of your roast with an instant read thermometer. Let the roast rest 15 minutes before cutting. This will result in a juicier roast.

Medium Rare 145, Medium 160, Well Done 170

brisket, fresh 5-6 lbs Medium 2 1/2 to 3 hrs

rib eye roast 4-6 lbs Medium Rare 1 to 1 1/2 hrs 1
Medium 1/2 to 2 hrs
Well done 2 to 2 1/2 hrs

standing rib roast 4-6 lbs Medium Rare 1 1/4 to2 1/4hrs
Medium 2 1/4 to 2 3/4 hrs
Well Done 2 3/4 to 3 1/4 hrs

sirloin tip roast,boneless 4-6 lbs Medium Rare 1 1/2 to 2 hrs
Medium2 to 2 1/2 hrs
Well Done 2 1/2 to 3 hrs

Tenderloin roast, half 2-3 lbs Medium Rare 45-60 minutes

Tenderloin roast, whole 4-5 lbs Medium Rare 50minutes-1 1/2hrs

Bleu Cheese Steak

I honestly don't cook that many steaks. I'm a bit intimidated by the many cuts of steak and I don't have the strong steak craving that most men seem to have. When I do make steaks, this is the only way I cook them. They are is sooooo good this way. The first time I made it I was just grilling for myself. I found myself gesturing toward the steak and making Mmmmmm noises to myself. I use chives in this recipe because I grow them in my herb garden. Either chives or green onion tops are fine.

BLEU CHEESE STEAK

4 steaks

4 oz bleu cheese, crumbled

¼ cup sliced green onion tops (or chives)

Mix bleu cheese and green onions (chives). Season steak with salt and pepper steak. Grill one side and flip. Spread cheese and onion mixture on steak and close lid. This chart has the total cooking time for both sides.

Listed in this order: medium-rare (145 degrees), medium (160 degrees) ,well-done (170 degrees)

1-inch thick steaks: 6-7 minutes ,7-9 minutes, 9-11 minutes

1 1/2-inch thick steaks: 10-12 minutes, 12-15 minutes, 15-19 minutes

2-inch thick steaks: 15-17 minutes, 17-19 minutes, 19-22 minutes

Mini Meatballs and recipes

Make a big batch of these mini meatballs and then keep them in the freezer. Then you can pull them out to whip up any of these recipes. I usually make the meatball pita pizza or the meatball hero. The meatball hero is great and has veggies. I make a similar spaghetti sauce, but not this exact recipe. I omit the bacon from the meatballs and use 97 % lean hamburger. This makes for some healthy quick meals. Oh, and making 40 meatballs per pound sounds like a huge chore, but surprisingly, it takes no time at all. This recipe comes from Everyday Foods.

FROZEN MINI MEATBALLS

yield 40

INGREDIENTS

1 lb lean ground beef

2 slices bacon, finely chopped (2 oz)(optional)

1/4 c chopped fresh parsley

2 garlic cloves, minced

3 T grated Parmesan cheese

1 T plain dried breadcrumbs

1 large egg

1/8 tsp ground nutmeg

½ tsp coarse salt

1/4 tsp ground pepper

1. In a large bowl, combine beef, bacon, parsley, garlic, cheese, breadcrumbs, egg, nutmeg, ½ tsp salt and 1/4 tsp ground pepper. Shape mixture into 40 meatballs. 2 tsp each. I divide the mixture into fourths and then make ten from each quarter.

2. Arrange meatballs in a single layer on a baking sheet or on two large plates. (I freeze on waxed paper) Freeze for one hour. Transfer into a Ziploc bag. Use strait from the freezer for recipes.

SPAGHETTI AND MEATBALLS

serves 4

INGREDIENTS

1 T olive oil

1 onion, diced

2 garlic cloves, minced

1 can (28 oz) whole tomatoes in puree

1 can (28oz) crushed tomatoes

salt

pepper

12 oz spaghetti

28 frozen meatballs (7 per person)

grated Parmesan cheese, optional

I’d add suggest possibly adding any of the following. (I'm guessing on amounts)

1/2 tsp dried oregano, 1/8 tsp red pepper flakes (added with garlic and onion), 1 T fresh basil, 1/8 to 1/4 c fresh parsley, 1 tsp sugar, dash balsamic vinegar, 1/4 c wine, and more garlic.

You can also add green peppers, mushrooms or other veggies.

1. In a medium saucepan, heat oil over medium heat. Add onion and garlic; cook until softened, about 3 minutes. Break up whole tomatoes with your hands, then add to the pan along with crushed tomatoes. Bring to a boil; reduce to a simmer, and cook until thickened, about 20 minutes. Season with salt and pepper.

2. Meanwhile, in a large pot of boiling salted water, cook spaghetti until al dente, according to package directions. Drain.

3. Add meatballs to sauce and simmer until cooked through, about 10 minutes. ( I brown them on 3 “sides” in a separate pan and then add to sauce. (About 3 c sauce if using canned)

4. Toss with pasta and serve with Parmesan cheese.

I added a few extra veggies to the sandwich in the picture.

MEATBALL HERO

serves 2

INGREDIENTS

1 onion, halved (through the root end)and sliced

1 yellow bell pepper (I use green) ,cut into 1/2-inch wide strips

1 zucchini, halved crosswise and lengthwise and then cut into 1/2-inch wide strips

1 T olive oil

1/4 tsp oregano (1 use more)

2 tsp balsamic vinegar

coarse salt

10 frozen meatballs (5 per serving)

2 hero rolls, split

1. Preheat oven to 400. On a rimmed baking sheet, toss onion, bell pepper, and zucchini with oil and oregano. Bake 15 minutes.

2. Sprinkle vegetables with vinegar and season with salt; toss to coat. Push vegetables to one side of the pan, place meatballs on the other end.

3. Bake until meatballs are cooked through and vegetables are tender, about 15 minutes. (Meatballs took me more in my cruddy oven) Serve in rolls. (I take out some bread so it closes easier)

MEATBALL SOUP

serves 4

INGREDIENTS

2 tsp olive oil

2 thinly sliced garlic cloves

1/4 tsp red pepper flakes

1 bunch (12oz) kale, stemmed and thinly sliced (you can substitute a box of frozen spinach added directly to the soup instead. Substituting other fresh greens for the kale should work also)

1 can (19 oz) cannellini beans (or other white beans), drained and rinsed

2 cans (14.5 oz) reduced sodium chicken broth

2 c water

20 frozen mini meatballs

coarse salt

1. In a medium saucepan, heat 2 tsp olive oil over medium-low heat. Add garlic, and cook 30 seconds. Add red pepper flakes and kale; cook until wilted, 3 minutes.

2. Add broth, beans, and water. Bring to a boil; reduce to a simmer.

3. Add meatballs. Cover; simmer until meatballs are cooked through, about 10 minutes. Season with coarse salt.

MEATBALL PITA PIZZAS

serves 2

INGREDIENTS

2 whole wheat pitas (6-inch)

1 c (4 oz) mozzarella cheese

1/4 c thinly sliced red onion

6 thin slices plumb tomato

8 frozen mini meatballs (4 each)

1. Preheat oven to 400. Place pitas on a baking sheet. Divide cheese, onion, and tomato between pitas. Top with meatballs, pressing them, so they don’t roll off.

2. Bake until meatballs are cooked through, cheese melted, and pitas are crisp, about 20 minutes. (this took me much longer) Serve immediately.

Pot Roast

POT ROAST

I make the tomato and red wine version. This recipe comes from America's Test Kitchen.

Serves 6-8

Begin checking for doneness after 2 hours. The roast should be at 210 with a meat thermometer for at least 1 hour.

INGREDIENTS

1 boneless chuck-eye roast (about 3 ½ lbs)(they wrap in twine)

salt and ground black pepper

2 T vegetable oil

1 medium onion, chopped medium

1 small carrot, chopped medium

1 small celery rib, chopped medium

2 medium garlic cloves, minced

2 tsp sugar

1 c canned low-sodium chicken broth

1 c canned low-sodium beef broth

1 sprig fresh thyme

1-1 ½ c water

1/4 c dry red wine

1. Adjust oven rack to middle portion and heat oven to 300 degrees. Throughly pat roast dry with paper towels; sprinkle generously with salt and pepper.

2. Heat oil in large heavy-bottomed Dutch oven over medium heat until shimmering but not smoking. Brown roast throughly on all sides, reducing heat if fat begins to smoke, 8-10 minutes. Transfer roast to large plate; set aside. Reduce heat to medium; add onion, carrot, and celery to pot and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic and sugar; cook until fragrant, about 30 seconds. Add chicken and beef broths and thyme, scrapping bottom of pan with a wooden spoon to loosen browned bits. Return roast and any accumulated juices to pot; add enough water to come halfway up and only half way up the sides of roast. Bring liquid to simmer over medium heat, then place large piece of foil over pot and cover tightly with lid; transfer pot to oven. Cook, turning roast every 30 minutes, until fully tender and meat fork or sharp knife easily slips in and out of meat, 3 ½ to 4 hours.

3. Transfer roast to carving board; tent with foil to keep warm. Allow liquid in pot to settle about 5 minutes, then use a wide spoon to skim fat off surface; discard thyme sprig. Boil over high heat until reduced to about 1 ½ cups, about 8 minutes. Add red wine and reduce again to 1 ½ cups, about 2 minutes. Season to taste with salt and pepper.

4. Using a chef’s knife or carving knife, cut meat into 1/2-inch thick slices, or pull apart into large pieces; transfer meat to warmed serving platter and pour about ½ cup sauce over meat. Serve passing remaining sauce separately.

POT ROAST WITH ROOT VEGETABLES

Serves 6-8

Begin checking for doneness after 2 hours. The roast should be at 210 with a meat thermometer for at least 1 hour.

INGREDIENTS

1 boneless chuck-eye roast (about 3 ½ lbs)

salt and ground black pepper

2 T vegetable oil

1 medium onion, chopped medium

1 small celery rib, chopped medium

2 medium garlic cloves, minced

2 tsp sugar

1 c canned low-sodium chicken broth

1 c canned low-sodium beef broth

1 sprig fresh thyme

1-1 ½ c water

1 ½ lbs carrots (about 8 medium), sliced ½ inch thick(about 3 c)

1 ½ lbs small red potatoes, halved if larger then 1 ½ inches in diameter (about 5 c)

1 lb parsnips (about 5 large), sliced ½ inch thick (about 3 c)

1/4 c dry red wine

1. Adjust oven rack to middle portion and heat oven to 300 degrees. Throughly pat roast dry with paper towels; sprinkle generously with salt and pepper.

2. Heat oil in large heavy-bottomed Dutch oven over medium heat until shimmering but not smoking. Brown roast throughly on all sides, reducing heat if fat begins to smoke, 8-10 minutes. Transfer roast to large plate; set aside. Reduce heat to medium; add onion, and celery to pot and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic and sugar; cook until fragrant, about 30 seconds. Add chicken and beef broths and thyme, scrapping bottom of pan with a wooden spoon to loosen browned bits. Return roast and any accumulated juices to pot; add enough water to come halfway up and only half way up the sides of roast. Bring liquid to simmer over medium heat, then place large piece of foil over pot and cover tightly with lid; transfer pot to oven. Cook, turning roast every 30 minutes, until almost tender and meat fork or sharp knife meets little resistance when slipped in and out of meat, 3 to 3 ½ hours. Add carrots, potatoes, and parsnips to Dutch oven, submerging them in the liquid. Continue to cook until vegetables are almost tender, 20 to 30 minutes.

3. Transfer roast to carving board; tent with foil to keep warm. Allow liquid in pot to settle about 5 minutes, then use a wide spoon to skim fat off surface; discard thyme sprig. Add red wine. Boil over high heat until vegetables are fully tender, 5 to 10 minutes. Using a slotted spoon, transfer vegetables to a warmed serving bowl or platter. Season to taste with salt and pepper.

4. Using a chef’s knife or carving knife, cut meat into 1/2-inch thick slices, or pull apart into large pieces; transfer meat to warmed bowl or serving platter and pour about ½ cup sauce over meat and vegetables. Serve passing remaining sauce separately.

POT ROAST WITH MUSHROOMS TOMATOES AND RED WINE

Serves 6-8

Begin checking for doneness after 2 hours. The roast should be at 210 with a meat thermometer for at least 1 hour. This is the recipe I tried.

INGREDIENTS

1 boneless chuck-eye roast (about 3 ½ lbs)

salt and ground black pepper

2 T vegetable oil

1 medium onion, chopped medium

1 small carrot, chopped medium

1 small celery rib, chopped medium

10 oz white button mushrooms, cleaned and quartered

2 medium garlic cloves, minced

2 tsp sugar

½ c canned low-sodium chicken broth

½ c canned low-sodium beef broth

½ c dry red wine

1 can (14 ½ oz) diced tomatoes

1 sprig fresh thyme

1-1 ½ c water

1 sprig rosemary

1. Adjust oven rack to middle portion and heat oven to 300 degrees. Throughly pat roast dry with paper towels; sprinkle generously with salt and pepper.

2. Heat oil in large heavy-bottomed Dutch oven over medium heat until shimmering but not smoking. Brown roast throughly on all sides, reducing heat if fat begins to smoke, 8-10 minutes. Transfer roast to large plate; set aside. Reduce heat to medium; add onion, carrot, celery and mushrooms to pot and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic and sugar; cook until fragrant, about 30 seconds. Add chicken and beef broths, tomatoes, and thyme, scrapping bottom of pan with a wooden spoon to loosen browned bits. Return roast and any accumulated juices to pot; add enough water to come halfway up and only half way up the sides of roast. Bring liquid to simmer over medium heat, then place large piece of foil over pot and cover tightly with lid; transfer pot to oven. Cook, turning roast every 30 minutes, until fully tender and meat fork or sharp knife easily slips in and out of meat, 3 ½ to 4 hours.

3. Transfer roast to carving board; tent with foil to keep warm. Allow liquid in pot to settle about 5 minutes, then use a wide spoon to skim fat off surface; discard thyme sprig. Add rosemary sprig. Boil over high heat until reduced to about 1 ½ cups, about 8 minutes. Discard rosemary sprig. Season to taste with salt and pepper.

4. Using a chef’s knife or carving knife, cut meat into 1/2-inch thick slices, or pull apart into large pieces; transfer meat to warmed serving platter and pour about ½ cup sauce over meat. Serve passing remaining sauce separately.