Celebrate Winter
Cincinnati Chili
This is one of my favorite winter dishes. Great for any cold night as a change of pace from the usual chili and/or the usual spaghetti and meat sauce. If fixed according to directions, it is low fat and high fiber, too
2 medium onions, chopped
1 green pepper, chopped fine
2 chipotle peppers, chopped fine (optional)
1 T. olive oil
2 cloves of garlic, minced
2 T. chili powder
2 T. smoked paprika
1 t. cinnamon
2 t. ground cumin
1/4 t. cloves
1/4 t. cayenne pepper
1 lb. good quality ground beef (lean is good here)
Salt and freshly ground pepper to taste
1 28 oz. can diced tomatoes
1 T. red wine vinegar
1 15 oz. can of dark red kidney beans
a touch of dark beer (1-2 T.), if desired
Put the oil in a large saute skillet and heat with onions, peppers, chipotle and garlic over medium heat until onions are translucent and vegetables begin to soften. Add spices, stirring over heat until fragrant. Add beef in approximately 1 teaspoon size increments and cook until no longer pink. Add salt and pepper to taste. Then add tomatoes, vinegar and beans. Cook for at least an hour, simmering over low heat. Season as you go along with additional spices, salt, pepper, beer, to desired consistency and taste.
I am not sure about the traditional Cincinnati accompaniments, but I serve this with shredded sharp cheddar cheese over spaghetti.
Hearty Winter Stew
This recipe is a classic form of comfort food on cold days. I think a variation of it goes back to time in memorial. When I am reading my history books, I often come across a passage about putting onions, other vegetables and game meat into a pot over a fire. I love Mexican versions of this with pinto beans and served with cornbread. My husband has a friend in his office that makes “Son of a Bitch Stew” and often brings the leftovers for lunch with co-workers. He calls it this because it is, for him, a combination of whatever sounds good that he has on hand. Living on a farm, I have learned to make do with what is on hand whenever is necessary (most of the time.) I recently read an article in Woman’s Day that suggested that in order to save $20 to $40 dollars a week on groceries, try a cheap stew with what is on hand. So here is my version. Start with the onions, celery, carrots and garlic and ad lib as desired. We have leftovers of this too which makes for a good sack lunch, reheated the next day
1 T. each olive oil and butter, melted in a 4 quart saucepan
1 large onion, diced
2 – 3 stalks of celery, chopped
2 – 3 medium carrots, sliced
3 – 4 cloves of garlic, minced (or to taste)
1 large container beef broth or 4 14 oz. cans
2 large potatoes, peeled and chopped or 1/2 c. any dry pasta
1 can beans, black, kidney, chickpeas, whatever you prefer, drained and rinsed
1 14 oz. can of diced tomatoes
2 t. oregano, parsley or thyme (or a combination, your choice)
Fresh ground pepper and salt (optional) to taste
1 c. turnip chunks or squash chunks
8 ounces or so of cooked, leftover meat (meatballs, cut into 1/4s are excellent, as is pot roast, ham or sausage. If you use chicken or turkey, substitute the beef broth with chicken broth.) Leftover vegetables (I freeze even a few tablespoons of whatever is left from a dinner in ziplock bags for this purpose) work very well here. The idea is to make it up as you go along. The recipe is a blueprint.
Start by sautéing onion, carrots and celery in oil and butter over medium high heat, until vegetables are fragrant. Add garlic and continue cooking about 2 minutes. Add broth, potatoes or pasta, beans and tomatoes. Cook for about 10 – 20 minutes, until potatoes and pasta is tender. Add spices to taste. Add turnips or squash and continue cooking until all is tender and fragrant. If desired, drizzle about 1 T. additional olive oil at the end, right before serving.
