Oven-baked Chili

Until now, I would have rated my personal chili recipe as "passable."  Probably a B-, to use a scale we're all familiar with.  It was easy to make, tasted pretty good, and kept well in the freezer.  For the few times a year my family was in a chili mood, it did the job.

And then ... (smile) ... I caught a post over at King Arthur Flour, extolling the virtues of oven-baked chili.  I was intrigued, especially when I saw that the recipe posted there used stew beef instead of ground beef.  Slow heat + liquid + stew beef usually = a tender, tasty combination.

The result?  I think this method earns an A.  With some slight modifications to accommodate my family's tastes, I've hit on a new recipe for chili that fits the same criteria above:  easy to make, keeps well, and tastes pretty good.  Scratch that.   Tastes VERY good.

The recipe would easily accept those items that are on your family's must-have list for chili:  beans, peppers, corn, rice, pasta, sour cream, chiles, and so on.

OVEN-BAKED CHILI, Apple Road Style
Printable copy of this recipe

2 lbs of stew beef, cubed
1 large chopped onion (about 1-1/2 cups)
3 cloves of garlic, minced
1 (15 oz) can of fire-roasted tomatoes
1 (6 oz) can of tomato paste
1 green bell pepper, diced
1/4 c. fresh cilantro, chopped
2 t. chili powder
2 t. ground cumin
3 t. brown sugar (optional; cuts the acidity)
1/4 t. cayenne pepper (optional; could use up to 1/2 t. if you like the heat)
2 t Worcestershire sauce
1 T yellow cornmeal
1 (15 oz) can of black beans, rinsed and drained
1 (15 oz) can of chili beans (dump straight from can -- no rinsing)
1 c. beer OR 1 c. water or 1 c. beef broth  (I prefer the beer.)

Note:  if you use the water or broth, I'd up the amount of Worcestershire to 1 tablespoon.

DIRECTIONS

In a large skillet, brown the meat in a little olive oil.  Trust me, do not skip this step.  Browning will sear in the juice and increase the flavor of the meat.  Drain well when browning is complete.  Add the onion and cook until the onion is soft.  Add the garlic, tomatoes, tomato paste, pepper, spices, cilantro, cornmeal, and Worcestershire sauce.  Stir to combine; simmer for 1 minute, just until everything gets hot.

Transfer concoction to a 2-quart ovenproof casserole; add the beer/broth/water to cover the meat.  Cover the dish with a lid or foil and bake in a preheated 275-degree oven for 1-1/2 or 2 hours, or until the meat is tender.  Take a peek under the lid after an hour; add additional beer/broth/water if the mixture seems dry.

Half an hour before serving, stir in the beans and cook until heated through.  If you plan to add any other items, such as cooked macaroni or corn, this would also be the time to toss them in.  Serve and enjoy.

Note:  this dish converts easily to a slow cooker; simply cook on high for about 3 hours.

Original source:  King Arthur Flour

Garlic Roast Beef with Mushroom Gravy

Take a great cut of beef, pack it full of garlic, dump in a bottle of your favorite beer, use the pan juices to make gravy ... and you've got a recipe that even a vampire could love.   The only thing better than the way it tasted was the way it made the house smell .  Beefy.  Garlicky.  Beery.  If I could have eaten the air, I would have.  Best of all, the leftovers can be repurposed into the world's easiest and most delicious beef stew (stay tuned for that recipe later in the week!)



GARLIC ROAST BEEF WITH MUSHROOM GRAVY
Printable version of this recipe


1 (2.5 to 3-lb) eye of round roast  (Note:  I prefer the leaner cuts, but a chuck roast would also work.)
1 head of garlic, with cloves separated, peeled, and halved
1 T brown sugar
1 t. kosher salt
1/2 t. pepper
2 T olive oil
1 large sweet onion, peeled and cut into large chunks
1 (10.5 oz) can of condensed beef consomme, undiluted
2 T Worcestershire sauce
1 T spicy brown mustard
1 bay leaf
1 (12 oz) bottle of your favorite light or nonalcoholic beer (Stick with light or the beer will overwhelm the other flavors.  Amstel Light works nicely.)
A half-pound of mushrooms, sliced
1 t. dried thyme

DIRECTIONS

Prepare the roast by trimming it of any visible fat. Cut small slits in the roast with a sharp knife and stuff a garlic chunk in each one.  Mix together the brown sugar, salt, and pepper and rub over the surface of the roast.

Heat oil in a large Dutch oven and brown the roast on all sides.  Remove roast temporarily (I turn the lid upside down and set it there).  Add the consomme, onion, Worcestershire sauce, mustard, and bay leaf.  Combine well and replace the roast in the Dutch oven.

Sidebar:  if you need your oven for something else, I have found that this dish can be made in a slow cooker.  Make sure to brown it first for maximum flavor and color.   I have a slow cooker with an adjustable temperature, so I just crank it up to 350 and pretend like it's an oven.  Works just fine. 

Cover and bake roast at 350 degrees until the beef reaches the degree of doneness that you prefer (anywhere from 1-3/4 hours to 2-1/4 hours, depending upon the size of the roast.)  When done, remove the roast to a platter and keep warm.

Meanwhile, toss out the bay leaf and add mushrooms, beer, and thyme to the pan juices, stirring well.  (And while you're at it, open up a second bottle of beer.  Not for the roast, but for you.  You deserve it.)  Bring to a boil and allow the juices to reduce about halfway.  At this point, you need to make a decision:  gravy or au jus?  I prefer au jus, so I stop at this point and serve it as is.  However, if you'd rather have a gravy, mix up a slurry of 3 T cornstarch to 3 T cold water.  Add to pan juices, stirring constantly until thickened. Serve with the roast.

The perfect side dish?  Roasted vegetables (Coming next!)

After dinner is over, plates are empty, and compliments given, be sure to scrape up every single garlic clove, sliver of meat, and drop of gravy.  Save it all for the reincarnation of this roast as a beef stew.

Original recipe from Simple and Delicious by Taste of Home