Posts tagged “poblano

Chili con carne… possibly the best you’ll ever have!

Clearly this is not for the vegetarians among you.  If you are one, perhaps now is the time to go look at something else

Are you still with me?  Good, now, lets talk about meaty chili goodness!

I know most of you probably make chili using ground beef or turkey, but we won’t be doing that. What I used might make this the most expensive pot of chili you have ever made.   What I used is a piece of beef called the chain.  The chain is a strip of meat that is located next to the tenderloin.  It is pretty similar as far as tenderness and flavor, but because it is wrapped in fat and connective tissue it is rarely eaten except as ground beef. You can’t buy chains* in the store so I would suggest a chuck roast, and cut it into cubes.  Since you will be simmering this for a while you will end up with nice tender meat by the time the chili is ready.

This wasn’t originally going to be chili.  I’m not sure what I was making, exactly, but I had a few ideas in mind.  As I gathered ingredients it sort of became obvious that it was, in fact, chili.

2# beef chuck cut into cubes

1 TBSP achiote paste

1 TBSP canola oil

1/2 tsp salt

1/2 tsp black pepper

1 large onion diced

1 red bell pepper, diced

1 large poblano, diced

5 cloves of garlic, minced

25 oz can diced tomatoes

1 1/2 quarts chicken stock

2 cups cooked black beans

salt and pepper to taste

ground cumin, corriander, dry oregano to taste

3 bay leaves

ancho chili powder to taste

The first step is to get the meat marinating.  Combine the achiote, oil, salt and pepper, and mix them into a smooth paste.   Add your cubed meat.  I used the cryovac machine at work to seal this up, and left it in the fridge overnight.  Obviously a ziplock bag would do almost as well. At this point you should also cook your beans. Drain them and cool them in the fridge.

When you are ready to cook, gather all of your ingredients.  We are going to start with the meat.  Heat some vegetable oil in a large pot, and add the meat.  Lightly brown the meat, and add the onions, peppers and garlic, and a little salt.  Cook until the vegetables have softened, and then add the tomatoes and stock. Bring up to a boil, turn down to a simmer, and season to taste with salt, pepper, ancho powder, bay leaves, coriander, cumin,  and oregano.  Allow your chili to simmer, and add the beans after an hour or so.  Taste it after a while and adjust the seasonings if you need to.  If it is to acidic you can add a little bit of honey.  That will help balance things out. Give it a couple of hours to simmer, and enjoy. This is not going to be a spicy chili, but it is tasty!  If you like it spicy there are lots of possibilities, for instance chipotle peppers would be nice in place of the ancho chilies while still giving you a nice smoky flavor.

This chili was a huge hit at work, and I think it will be for you as well. There are plenty of things you can tweak, but this should get you started.  Enjoy it!  I know I did!

*In the course of day to day prep at work we do some butchering, and end up with scraps that are perfectly edible. The chain falls into that category. The only way to get chains is to buy beef tenderloin PSMO (peeled, silver skin, side meet on or pismo).  To make this chili you would probably need three chains.  Of course if you like filet mignon or chateaubriand this will save you quite a bit of money.  The less processed the meat the less expensive it tends to be.  The last time I went to the store pismos were $19.99/pound, and filet mignon were $23.99. Breaking down PSMO’s takes a bit of practice, and time.  It is certainly something you can do, but you do need a sharp knife, and the time to do it.


Chicken Tamale Pie!

Ok, so this dinner has its genesis in a couple of places.  The first was a truly disappointing tamale pie I had from a well known manufacturer of organic foods.  I don’t have a big problem with the fact that it was vegan, but it didn’t taste like anything at all.  I really liked the idea, but the execution didn’t do anything for me.  Then, I had some leftover chicken.  I had cut up a chicken to make dinner a couple of nights ago, and we only ate the breasts.  This left wings, thighs, and legs to use.  Amy doesn’t care for them much, so they needed to be handled in a way that would make it less obvious what we were eating.  The truth is this would be a great way to use up leftover beans, and rice as well as chicken.  On the other hand since I was cooking the chicken, beans and rice I could season everything exactly the way I wanted it for this dish.  I guess what you do will depend on what you have laying around, and what state it is in.

1/2 cup dry black beans soaked over night

2 cloves garlic minced

1/2 large onion finely diced

2 chicken leg quarters, cut into leg and thigh

salt and pepper

cumin

paprika

1/2 cup rice (uncooked)

1/2 large onion finely diced (yes, the other half!)

2 cloves garlic

1 poblano pepper finely diced

1 red bell pepper finely diced

1 can enchilada sauce (I used Old El Paso. They have a very strict policy on labeling for gluten containing ingredients)

Bob’s Red Mill Gluten-Free corn bread mix

2 eggs

1 1/2 cup milk

1/3 cup canola oil or melted butter

Obviously you should soak your beans ahead of time to cut down on the cooking time.  Combine the first half of the onion and garlic with the black beans and cover with water.  Bring to a boil, and simmer for 30-45 minutes, until tender.  Just fish one out and try it.  If it is not tender give it a little longer.

While the beans are cooking, preheat the oven to 350F.  Season the chicken on both sides with salt, pepper, ground cumin, and paprika, and bake until cooked through. Allow the chicken to cool a bit, and pull the meat off the bone, and chop into small pieces.

Cook your rice. This is a fairly easy step, I just made some plain white rice for this.

In a large skillet sweat the second half of the onions and garlic until tender, add a little salt to draw out moisture, and help move this along.  Then add the poblano and bell peppers, and sweat until they are tender.  Add the chicken, beans, rice and enchilada sauce, and bring the mix up to a boil, and then simmer for a few minutes. Stir frequently.  Pour this mixture into a 13×9 inch pan. Turn the oven up to 375F.

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Prepare the cornbread mix according to the directions on the package, and then spread on top of the chicken and bean mixture.  Try to spread it as thinly and evenly as possible.  Bake for about 20 to 25 minutes until the cornbread is golden brown on top and the filling of the pie is bubbling, and hot.

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I ate mine topped with a bit of shredded cheddar cheese, and a nice gluten-free beer!  It was a great dinner, and the kind of thing that is even better the next day!
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Now of course if you wanted to make this vegetarian you could just leave out the chicken, there is protein already with the beans, and you could even add some squash and zucchini or whatever other veggies you wanted to. This kind of dish gives you lots of options to make things your own. Hope you enjoy it!