Our Favorite Chili
Adapted from The New Basics Cookbook by Julee Rosso and Sheila Lukins. It’s a good one (serves 8 to 12):
4 tbsp expeller pressed organic canola oil
2 onions, chopped
4 tsp good quality chili powder
¼ tsp chipotle chili powder (optional, use more or less according to taste – it’s very hot!)
4 tsp ground cumin
2 tsp dried oregano
2 tsp dried red pepper flakes (you can omit this if using chipotle chili)
4 lbs. organic beef stew or bison cut into ½ inch cubes
4 cups organic crushed tomatoes
3 ½ cups stock (use organic vegetable stock, or homemade organic chicken, but beef stock is the best)
½ cup tomato paste
2 cans organic kidney beans
Salt and freshly ground pepper to taste
Garnishes: sliced scallions, tomatoes, sliced olives, diced red peppers. Serve with: steamed brown rice, homemade guacamole, chips and salsa
1. Heat half the oil in a heavy pot. Add onion, chili powder, cumin, oregano, red pepper flakes. Cook over medium low heat for 5 minutes.
2. Add remaining oil and brown meat over high heat in batches – don’t crowd the pot or you'll stew your meat instead of browning it nicely.
3. Stir in tomatoes, stock, tomato paste and beans, and simmer UNCOVERED at least 1 ¾ hours until meat is tender and broth is thickened. Season with salt and pepper.
4. Serve with toppings and sides.
I leave my chili on the blech just barely simmering overnight. It’s great for Shabbos lunch and the leftovers are divine.
Yaffa's Lamb and Chicken Cholent
From my friend Yaffa, who adapted the recipe by Rochel Leah Foster.
This is an extremely unusual stew/cholent and delicious to the last bite!
3-4 pieces of dark meat chicken on the bone – (I cook the chicken in the stew, wrapped in cheesecloth, and remove it when it’s done to shred the chicken and discard the bones)
1-2 lbs of lamb stew meat or lamb shanks, on the bones
1 to 1.5 cups brown rice
1 can chick peas
approx. 1/2 bag of frozen spinach
4 cups approx of chicken or veg broth
juice from 1 lemon (fresh or bottled fine)
spices to taste:cumin, curry powder, paprika, salt
Spray the bottom of a crock pot or heavy casserole with oil spray.
Layer the rice, the meat & spices, chick peas, spinach, lemon juise, broth and water as needed to cover the ingredients. Cook on low. Cook on low for hours and hours, that's it!
My Beefy Cholent
6-8 potatoes, peeled, cut in quarters or eights
1 big onion, cut in half and sliced thin
¾ cup beans, more or less (white/kidney/pinto or any combination)
¾ cup pearl barley
2 pounds lean beef (kalichal) or bison, cut in big pieces
1 tbsp coriander
2 tbsp paprika
1 tbsp cumin
4-6 cloves garlic, chopped coarsely
2 big squirts ketchup (gross but yummy)
½ bottle soy sauce or tamari
Put all of the ingredients in a heavy pot or crock pot in the order listed. Cover with water. Sprinkle chili powder over the water, covering the surface. If cooking in a pot, cover and cook on medium high heat for 4 hours, then lower to simmer until ready to put on the blech. Add water if necessary. If cooking in a crock pot, cook on high for 4 hours, then set on low until ready to serve. Add water if necessary.
Greek Garlic Lamb Shanks
8 lamb shanks
8 heads garlic, cloves peeled and large ones halved
3 cups DRY red wine
8 tablespoons dried oregano, to taste
8 tablespoons dried mint, to taste
extra virgin olive oil (for drizzling)
salt and pepper, to taste
Using a sharp knife, trim most visible fat from shanks.
Cut slits 1/2' wide and deep all over shanks, as many as possible.
Stuff garlic cloves into slits, using a sharp knife to lengthen or deepen the slits as needed.
Drizzle or rub extra virgin olive oil over shanks, trying to get the oil into the slits with the garlic.
(Recipe may be made in advance to this point. Cover and refrigerate for up to 1 day)
Put shanks in a broiler-safe pan (I use a low rack in a pyrex dish) and broil on both sides until meat sizzles and browns, about 6- 7 minutes per side.
Remove shanks from oven, and set oven at 300 degrees.
Pour red wine over shanks, and distribute 1 T each mint and oregano over both sides of each shank.
Sprinkle lightly with salt and pepper.
Cover pan with aluminum foil, return to oven, and bake for approximately 2 to 2 1/2 hours, basting every 40 minutes or so.
When done, you can pour drippings into small pan and boil until slightly thickened while lamb rests. Serve with drippings alongside.
Roasted Lamb with Rosemary, from Naples at Table by Arthur Schwartz
3 1.2 lbs, various chops and pieces of bone-lamb, all about 1 inch thick (I use a combination of veal and lamb)
Freshly ground pepper
1 med. Onion, halved through the root end and thinly sliced
1 rounded Tbsp dried oregano
4 or 5 3-4 inch sprigs of rosemary (don’t use woody stems) broken into pieces
4 or 5 fresh or canned plum tomatoes, very coarsely chopped, or just cut in 6 or 8 pieces
2 Tbsp extra virgin olive oil
Preheat oven to 400 degrees.season the meat on all sides with salt and pepper.in a shallow, 10 to 12 inch baking dish or roasting pan, arrange the meat, stacking the chops loosely. Scatter on the sliced onion, Sprinkle evenly with oregano and rosemary sprigs. Place the tomato pieces atop everything. Drizzle with olive oil.Bake uncovered for 1 ½ hours, turning and rearranging the meat twice – after 30 min. then after 1 hour. When done, the meat will be very well cokked, even with some crispy edges, and the liquid that accumulated in the pan will be mostly evaporated. The tomatoes, onions and herbs will hae formed a small amount of caramelized sauce.Serve, spooning a bit of the concentrated vegetable sauce over each serving or using it to season spaghetti or macaroni tossed in it. I use ditalini or tubetini.