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OK, so I told you about the chili cookbook I bought when I did my post on making fresh chile powder…Now you get to see and experience, vicariously, unless you try this recipe, my new chile recipe! Are you ready? ARE YOU READY? OK, then let’s head into the kitchen, shall we?

Ingredients:
1/4 cup of vegetable oil (no canola!)
1 yellow onion, chopped finely
7 cloves of garlic, chopped finely
2#’s stew meat cut up into pieces no bigger than a kidney bean
1 bottle of Sierra Nevada Pale Ale
1 28 oz. can each of diced tomatoes, pinto beans, kidney beans
Pure chile powder, click here for the recipe!
1 1/2 tsp. Mexican oregano
1 1/2 tsp. ground cumin
1/2 tsp. Spanish paprika
1/4 tsp. cayenne pepper
1/2 tsp. each of salt and black pepper
2 cans beef broth

Now that you know what is in this, let’s get cooking! Have everything ready to go as it will actually save you time in the kitchen. Plan on spending about 3-4 hours of cooking time. One of the things I learned from the chili experts is that when you cook chili, you leave the cover off your cook pot! The reason is the juices cook down and the flavors intensify!

First, add the vegetable oil to your cast iron dutch oven. Heat it over medium heat. When the oil is hot add the garlic and the onion and cook until they start to turn translucent.

Cooking up the onion and garlic

Cooking up the onion and garlic

Then add in your cut up beef and brown.

Browning up the beef

Browning up the beef

Once the beef is browned, add the beer,

Sierra Nevada Pale Ale for the chili

Sierra Nevada Pale Ale for the chili

the tomatoes, and the beans. Stir to combine. Then dump in that fresh pure chile powder! (Side note to Conor: I tried doing a pouring shot, and you can see a couple of flakes floating down to the surface of the chili…)

Adding the pure chile powder!

Adding the pure chile powder!

Follow this with the oregano, cumin, cayenne, salt and pepper. Pour in about half a can of the beef broth. Stir well to combine. Then set the pot to boil, and once it does, turn the heat down so that the pot gently simmers. It will be quite juicy as this photo shows.

The chili starts out cooking

The chili starts out cooking

Now we are going to let this cook for about 3-4 hours. Check the chili every half hour, stirring to keep it from sticking to the pot. It will thicken as it cooks down, so add beef broth as needed.

It thickens as it cooks

It thickens as it cooks

About half way through taste test to check your seasonings and adjust if necessary. When this is done cooking, serve it up!

After hours, dinner is served!

After hours, dinner is served!

I just like topping my chili with cheese, but you can serve it with any of the following: finely chopped onion, cheddar or jack cheese, sour cream, lime wedges dusted with a bit of that pure chili powder, or fresh sliced or pickled jalapeno peppers.

Well, I hope that you enjoyed this trip into the kitchen! Now go out and have a wild and wonderful Wednesday! Thanks for stopping by!

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I love a good Carnitas, or Carne Asada, but I really enjoy Picadillo, which is Mexican Shredded Beef that is cooked in a red chile sauce! I have looked all over for a good recipe, tried many, but this one, from Food and Wine magazine, with some modifications, nailed it! Let’s get to it!

Ingredients:
4 dried Guajillo chiles, stemmed and seeded
2 dried Ancho chiles, stemmed and seeded
3#’s beef brisket
2#’s pork butt

Brisket and pork butt

Brisket and pork butt

salt
3 TBS vegetable oil
1 medium onion, chopped
9 cloves of garlic, minced
1 tsp cumin seeds
1/4 tsp coriander seeds
5 Roma tomatoes, cored and seeded
1 jalapeno pepper, seeded and chopped
1 2″ piece of cinnamon stick
2 cups of chicken stock
1 tsp Mexican dry oregano
pepper

First start with the dried chiles. In a bowl add the chiles with hot, hot water to soften. Give these about 30 minutes to do their thing.

Soaking the peppers

Soaking the peppers

While these are soaking, add the vegetable oil to a cast iron dutch oven. Heat and start to brown the meat, one piece at a time. Each piece should take you about 10 minutes. As the meat browns I work on the prepping the other items. As the pieces brown move them off to a platter.

Browned meat

Browned meat

Turn the oven on to 325. Mix the onion, garlic, cumin and coriander together.

Onions, garlic, cumin and coriander seeds

Onions, garlic, cumin and coriander seeds

Prep the tomatoes.

Cored and seeded tomatoes

Cored and seeded tomatoes

Chopped tomatoes and cinnamon

Chopped tomatoes and cinnamon

Prep the peppers. Drain the water on the soaking peppers and chop. Set aside in a bowl.

Seeded and chopped peppers

Seeded and chopped peppers

Once the meat is all browned, toss the onion and garlic mixture into the dutch oven and cook until the onions turn translucent.

Cooking the onions and garlic

Cooking the onions and garlic

Then add in the chiles and jalapeno, tomatoes, and the stick of cinnamon.

Lovely colors  with the tomato, cinnamon and peppers

Lovely colors with the tomato, cinnamon and peppers

Add the oregano and stir to combine well. Then add the meat back to the pot.

Add the meat to the pot

Add the meat to the pot

Season with salt and pepper.  Pour the broth over the meat then cover and place in the oven.  After one hour, turn the meat and remove the cinnamon stick.  Cook another hour or until the meat is tender.  When done remove the meat from the pot.

Remove the meat

Remove the meat

Take the juices from the pot, and in batches puree. Strain the blended mixture.

Strain the sauce

Strain the sauce

Once the meat has cooled, shred it.

Shred the meat

Shred the meat

Then add the strained sauce to the meat.

Add the sauce to the meat

Add the sauce to the meat

You can use this meat in enchiladas, tacos, or try it in a tostada!

This was really yummy and I hope that you try it! Thanks for stopping by today and have a wonderful Monday!

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We have not had a stew since the winter season, and I decided that it was time for another! I modified a recipe that I found in the cookbook “Herbs and Spices Cookbook” written by Virginia and Robert Hoffman. The aromas wafted through the house as this cooked and they just got better and better as it slow cooked in the oven! Use a cast iron dutch oven if you have one!  A quick preview:

Preview!

Preview!

Ingredients:
3/4 cup of flour, with salt and pepper added
3#’s boneless beef chuck, cut into 1 1/2″ chunks
5 TBS extra virgin olive oil
1 large onion, sliced thin
6 cloves of garlic, minced
2 cups of Cabernet Sauvignon
1 can of beef stock
3 TBS chopped Italian parsley
8 sprigs of fresh oregano
10 sprigs of fresh thyme
1 bay leaf
2 slices of bacon, chopped
2 Roma tomatoes, chopped
3/4# crimini mushrooms, thickly sliced
1 large portobello mushroom, sliced and each slice cut into four
3 TBS butter
fresh parsley for garnish

The first thing I did was get my initial ingredients together. This includes the flour mixture, cutting up the beef, slicing the onion, mincing the garlic, measuring out the wine, opening the beef stock, and chopping the parsley, and removing the leaves from the stems of the oregano and thyme, and then crushing them to release their oils. This took about an hour to do.

Cut up chuck

Cut up chuck

Onions and garlic

Onions and garlic

Fresh thyme and oregano

Fresh thyme and oregano

I then got out the cast iron dutch oven and add two TBS of the olive oil. Then take all the beef and add it to the bag of flour. Shake the bag so that the meat gets coated. Heat the oil over medium high heat, and set your oven to 325 degrees. When the oil is hot add pieces of meat in a single layer in the pot.

Start browning the beef

Start browning the beef

You will be doing batches of the meat, and I was able to brown all of it in three batches. Brown the meat evenly. Set aside the browned meat in a bowl as you cook the remaining meat.

Browned beef

Browned beef

For the third batch you will need to add a bit more oil.

When all the meat is browned, add it all back to the pot, including the juices that have accumulated at the bottom of the bowl. Then stir in the onion and garlic.

Add the onion and garlic

Add the onion and garlic

Turn the heat down to medium. Cook until you see the edges of the onion just starting to soften. Then add in the Cabernet and enjoy the aromas! Next add the beef stock so that the meat is covered. Next add the fresh herbs and the bay leaf. Cover the pot and place this in the oven. Cook this for 2 hours.

After about an hour and a half, cook the bacon until it is just done, and then set aside on paper towel to drain.

Brown the bacon

Brown the bacon

Then add the tomatoes to the bacon grease and cook down for about 5 minutes.

The tomatoes are ready

The tomatoes are ready

Add back the bacon to combine, and then add this to the stew in the pot. Add a bit more red wine and beef stock if the stew appears to be thick. Cook for another half hour.

While this is cooking, get your mushrooms prepared

Mushrooms are ready

Mushrooms are ready

and in a skillet add the butter. Heat over medium high heat and saute the mushrooms until they are just tender.

Sauteed mushrooms

Sauteed mushrooms

Turn the heat off, and let this sit. The mushrooms will continue to release their juices.

After the 30 minutes of cooking has gone by, remove the stew from the oven, add the mushrooms, and combine.

Mushrooms are added to the pot

Mushrooms are added to the pot

Then serve it up in bowls and top with a sprig of parsley!

Dinner is served!

Dinner is served!

Don’t forget to have a glass of Cabernet Sauvignon with your stew! It is a perfect pairing!

I hope that you enjoyed this post, and that you try this wonderful stew that is chock full of intense hearty flavors! Let me know if you do!

Thank you for stopping by, and have a splendid Sunday!

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We were slated to have a grilled tri-tip and discovered that our propane tank for the gas grill was empty. This resulted in having to get creative with a tri-tip in the oven. I found a number of recipes on the internet, and the commonality to all the recipes was starting with a hot oven, turning down the heat, and then baking for a half hour. This recipe is so easy and it comes out tender and cooked perfectly! Here’s a preview!

A preview...

A preview…

Now let’s go check it out!

Ingredients
1 tri-tip
Extra virgin olive oil
Garlic powder
Black pepper
Red pepper
Dill seed
Coriander
1 onion

Two hours before cooking take your tri-tip out of the refrigerator. Rub with a bit of the olive oil. Sprinkle on the garlic powder. Then grind your black and red pepper over the meat and rub in. Take a couple of pinches of dill seed and coriander, and crush in a mortar and pestle. Then sprinkle over the meat rubbing it in as you go. Then let this sit.

Once the two hours has whizzed by, preheat the oven to 425 degrees. While this is heating up, take the onion and slice it into 6 even slices. For easy clean up, line a baking pan with aluminum foil. Lay the 6 onions in the pan. Then set a baking rack over the onion slices. Place the tri-tip in the pan fat side down.

Rubbed and ready for the oven!

Rubbed and ready for the oven!

Place your pan in the oven, turn the heat down to 350 degrees and set the timer for 15 minutes.

When the timer goes off, using tongs, turn the meat. Do not pierce the meat as the juices will run out, and you want these juices!

Midway through cooking

Midway through cooking

Set the timer for another 15 minutes.

When the buzzer goes off you need to check the meat. Now I need to ask you to do something. Pinch the skin between your thumb and pointer finger. Feel the give? Now feel the tri-tip. It should spring just about the same for medium rare. If you are good with this, place the meat on a cutting board, cover with foil and let it rest for 5-10 minutes. Then slice it up, and you are ready to serve!

Dinner is served!

Dinner is served!

Now wasn’t that simple? And it is very tasty too! Thank you for stopping by and Happy Father’s Day to all you Dad’s out there!

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I love corned beef hash! But I also love the hash that I make using leftover roast beef! So, tonight I want to share what I do with leftover roast beef! Are you with me?

Ingredients
2 1/2 TBS butter
1/4 large onion, chopped
2 medium potatoes, cut into 1/4″ cubes
10 oz. thick sliced crimini mushrooms
Slices of leftover roast beef cut into chunks
Cut up beef chunks
2 cups grated cheddar cheese
Salt and pepper to taste

The first thing you do in this recipe is get all of your ingredients together. Next, add the butter to a skillet and when the butter is melted and bubbly add the onion.

Start with the onions

Start with the onions

When the onions become translucent add the potatoes and the mushrooms.

Add the mushrooms and potatoes

Add the mushrooms and potatoes

To get the maximum flavor from all of these vegetables, caramelize them. They will look like this when done.

Caramelized mixture

Caramelized mixture

When this is done add the cubed beef to warm up the meat until it is steaming hot.

Add the beef to the vegetables

Add the beef to the vegetables

At this point you now want to add in the grated cheddar.

Add cheddar

Add cheddar

Be sure to taste test and add salt and pepper to taste!

When the cheese is melted the dish is ready! Are you ready to serve? Here is what you will be serving!

Ready to serve!

Ready to serve!

I love serving this up with a good crusty toasted bread! A lovely Petite Sirah would be a good match for this dinner! Or, try a porter beer!

Please let me know if you try this dish! And, thank you for stopping by! I am wishing you a great Tuesday!

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No Bones About It!


The last time I made braised short ribs I prepared them in the crock pot and I used a stout beer. Yesterday I made this dish again, however, I changed it up and used wine instead and slow roasted them in the oven. I cannot decide which one I like better, in the oven or in the crock pot! Maybe you can try both recipes and help me decide!

Ingredients
3#’s short ribs
1 1/2 tsp. rosemary
1 1/2 tsp. thyme
1 1/2 tsp. marjoram
1 tsp. basil
1 1/2 tsp. rubbed sage
3 TBS extra virgin olive oil
1 onion sliced
2 carrots cut into chunks
4 cloves smashed garlic
1 1/2 cups beef broth
1 1/2 cups hearty red wine
1 bay leaf

Take the ribs out about an hour before cooking and rub with the rosemary, thyme, marjoram, and basil. Let these sit for the hour. When you are ready to start cooking, pre-heat the oven to 325 degrees. Then add the olive oil to a dutch oven. Heat over medium high heat, then add the ribs and the rubbed sage. Brown the meat on all sides.

Browned short ribs

Remove from the pan and then add the onions and carrots. Cook until the onion becomes transparent. Then add the garlic and cook for about two minutes. Then slowly add in the red wine followed by the beef broth.

Broth and wine reducing

Cook until the liquid is reduced by half. Make sure to scrape up any of the lovely browned bits that might have stuck to the pot.  Then add the ribs back and bring to a boil. When it just starts to boil, turn off the heat, add the bay leaf and cover.

Ribs with broth wine reduction

Place the dutch oven into the oven and let the beef slow roast for about 3 hours turning every hour.

Turn the ribs every hour

Remove from the oven. Take the beef and carrots out of the oven and strain the juices into sauce pan. Gently, as the meat is very soft, remove the bones. They should pull right up and out. Heat the sauce over medium high heat and reduce again by 1/3. This will concentrate the flavors. Then plate up the meat and carrots next to some lovely garlic mashed potatoes! Spoon a bit of the sauce over the ribs and carrots. Make a well in the potatoes for another spoonful of the sauce!

Dinner is served!

Let me know if you try this recipe! Hey, and thanks for stopping by today! Now go out and have a great Monday!

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This is not your typical rolled up enchiladas covered with sauce recipe! Instead, I made it like a lasagna!

Enchilada Casserole Preview!

Why did I do it this way? Because once I make the rolled up enchiladas I have a hard time finding the dividing line between them, so doing it this way solved the problem for me! Most of this recipes instructions will be through the photos!

Ingredients
1 1/2#’s ground beef
1 onion, chopped
1 package of taco seasoning
1/2 cup of water
1 small can of dice fire roasted green chilies
3 TBS chipotle chili paste
1 large can of enchilada sauce
4 1/2 burrito sized tortillas
3 cups of grated cheese, I used cheddar with a bit of jack
1 cup of salsa
Guacamole and Sour Cream to finish

Brown the beef with onion

Then drain the fat off the meat.

To the browned beef add green chilies, taco seasoning and chipotle sauce

Add the water and combine this well and heat to simmer. While the beef is waiting to simmer, grab your 13×9 baking pan.

Add enchilada sauce to baking pan

Do a layer of flour or corn tortillas

Notice the cut on the tortillas. Just like lasagna you want to bring the edges to all sides. By now the beef mixture should be good. Turn the heat off. Next,

On top of the tortillas, add a layer of cheese

Next add salsa

Next add the ground beef mixture

Cover with another layer of tortillas followed by the sauce

Next add another layer of cheese

Followed by another layer of tortillas and sauce

On top of the tortillas, add a layer of cheese

Bake at 350 degrees for about 45 minutes. When done, remove from the oven.

Let this sit after it comes out of the oven for 5 minutes

Look at that beauty!

Slice and serve topped with sour cream and guacamole

Hopefully you might try making enchiladas this way! We are looking forward to the tasty leftovers tonight! The flavor should be even better tonight!

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When I went to the grocery store the other day, I found some beef ribs that were really meaty, with the beautiful requisite smattering of fat to make for very tender ribs! I just had to buy them and see what I could do with them…Here is what I came up with!

Ingredients
10 meaty beef ribs

Meaty beef ribs

1 head of garlic
2 TBS whole peppercorns
Extra virgin olive oil
1 onion, sliced, rings separated
2 cups of thickly slice baby bella mushrooms

One hour before placing the ribs in the crock pot, remove them from the refrigerator. Next take the garlic and the peppercorns and put them into a food processor. Grind until they look like this:

Rub with garlic and peppercorns

Rub the meat first with the olive oil and then follow this with the garlic and peppercorn mixture. Enjoy the aromas as you prepare these! Let this sit for the hour before cooking.

The ribs rubbed with garlic, peppercorns and a bit of olive oil

Another view just because they look amazing!

When ready to start the crock pot, spray it with a bit of non-stick cooking spray. Then scatter the onion rings around the bottom, adding half the mushrooms too. Place the ribs into the pot making a criss-cross pattern, tossing in the remaining mushrooms as you go.

Ribs and more mushrooms on top of the onions and mushrooms already in the pot

Set the crock pot for 9 hours on low. Do not remove the lid any time during this cooking process. Right before the ribs are done, line a baking sheet with foil, and spray with a bit of the non stick cooking spray. When the ribs are done, line them on the pan, tossing some of the onions and mushrooms over the top.

A mess of ribs ready for the broiler

Set your oven to broil and crisp these puppies up for about 5 minutes. Then serve them up!

Dinner is served!

I served these up with fresh green beans from the garden. I also cooked up some of the garden fresh Acorn Squash, cooked with butter and maple syrup! Here is the recipe for that should you decide to make these lovely gems: Sweet Acorn Squash I hope that you will try this decadent dinner! If you do, let me know how it turns out for you!

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Barb’s Beef Tips


We had a London broil the other day, and I had a lot of leftover meat. I looked around the internet for what to do with leftover beef, and found a number of things but nothing that tickled my fancy. I wracked my brain and this is what I came up with…

Ingredients
1/2 onion chopped
5 cloves of garlic finely chopped
8 oz. mushrooms sliced
2 TBS butter
2 TBS extra virgin olive oil
1/4 cup of flour
21 oz. beef broth
1/2 cup frozen peas
Leftover beef, cut into bit size pieces
1/2 package of penne pasta, cooked
salt and pepper to taste

Heat the butter and olive oil in a skillet. Add the mushrooms, onions and garlic. Cook until caramelized over medium high heat. Turn the heat down to low and gradually add the flour.

Mushrooms and onions with the flour added

Once the flour has been added, turn the heat off. Slowly add the beef broth a bit at a time. This prevents lumps.

First round of broth added

Second round of broth added

After all the broth is combined to the mixture, add the frozen peas.

Broth completely added as well as the frozen peas

Turn the heat back up to medium high. Stir continually and you will notice that the mixture starts to thicken a bit. If it is too thick, add more broth. Next add the beef.

Add the beef

Heat through, and then add the pasta stirring until well combined.

Add the pasta to coat

Continue to heat until the pasta is hot. Take a taste test and if needed add salt and pepper. Then serve this up in bowls!

Dinner is served!

I hope that you will try this very easy dinner dish! If you try it, be sure to let me know how this turned out for you!

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When we lived in the Bay Area we used to get a Zinfandel Marinade at the local grocery store that was really, really good. We are unable to find it up here in these parts of the woods. My last bottle was gone. But I had their list of ingredients, with the exception of what spices they used. What is up with them just listing it as spices?

I had taken a tri-tip out of the freezer two days before, and I dreamt about tri-tip and that marinade. Venturing off to the wine cellar I grabbed a 2007 Lava Cap Spring House Zinfandel to use in this recipe. Ready to go into the kitchen with me?

Ingredients
1 cup Zinfandel
1 cup soy sauce
3/4 cup of water
1/4 cup canola oil
1/4 cup red wine vinegar
1 TBS dehydrated garlic
1 tsp dry mustard
2 tsp garlic powder
1 tsp onion powder
1/2 tsp ground ginger
2 tsp parsley flakes

Mix this all together. I put it into a glass jar, so that I could shake it up really well. With dinner around 6ish, about three hours before, I took out the tri-tip and placed it in a ziplock bag. Then I added just enough marinade so that the entire tri-tip was coated and there was a bit extra. An hour before we were ready to start dinner, I took the tri-tip out of the refrigerator to warm up. After the hour I had my husband fire up the grill. With the grill hot and bothered, the tri-tip went on!

Marinated Tri-Tip on the BBQ

Not very pretty at this point but it gets better looking as you go!

Look at this beauty!

When the tri-tip is done, remove it from the grill and let the meat sit for about 5 minutes before slicing into it.

Slice it up!

Plate up the dinner and you are good to go!

Dinner is served!

Don’t forget to have a glass of some of that wine you used in the marinade!

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