Black Bean and Butternut Squash Chili

All in all, I rather like fall.  You can still grill outside pretty comfortably a good bit of the time, and it is cool enough that cooking will make your house more comfortable, not less so.   It's a great time of the year to start doing more baking and making hot soups, stews and chili.  Today's recipe is one example.

This chili doesn't include any meat.  Instead, it's based on one of the best fall vegetables, butternut squash.  This is just the thing to warm up a cool autumn day or evening.  It's rich, flavorful and hearty enough that you won't miss the meat.  Plus, it's easy to make.  It does take a fair amount of time to cook, but most of that time is spent with the pot simmering on the stove, which means you can spend most of the time doing something else - baking, perhaps, or even something outside the kitchen! - other than occasionally stirring. 

Black Bean and Butternut Squash Chili

yield = 8-10 servings

2             tablespoons extra-virgin olive oil
2             large onions, chopped
3             hot chili peppers (cayenne or serrano), minced
2             tablespoons minced garlic
2             tablespoon2 hot chili powder
1             tablespoon ancho chili powder
1             tablespoon ground coriander
1             tablespoon dried Mexican oregano, crushed
1/2          teaspoon ground cumin
8             cups low-sodium chicken broth
2             cups water
2             cans (14.5 ounce) fire-roasted tomatoes
1             pound dried black beans, rinsed
1             tablespoon (packed) light brown sugar
1             butternut squash (2-3 lbs), peeled, seeded and
                   diced
1/2          cup quick-cooking bulgar
1 1/4       teaspoon table salt
1             teaspoon freshly-ground black pepper (to taste)
               sour cream and grated cheddar cheese,
                    as toppings

Heat oil in a large Dutch oven or other heavy pot over medium-high heat.  Add onions and chilis and cook until soft and beginning to brown.  Add garlic, chili powders, coriander, oregano, cumin, cook 30 seconds, then stir in. 

Add chicken broth, water, tomatoes, black beans and brown sugar.  Bring to a boil, reduce heat and let simmer with lid slightly ajar, stirring occasionally, until the beans are tender (about two hours). 

Stir in butternut squash, bulgar, salt and pepper and simmer uncovered until the squash and bulgar are tender (about 1/2 hour).   Serve in bowls topped with sour cream and cheese.

Mega-Meaty Chili with Beans

I haven't made chili very often this winter.   That's mostly a reflection of how many other things I've been cooking, but it's still sort of unusual, because even during years when I wasn't cooking much, I usually made chili several times over the course of a winter.  Last weekend I decided it was about time I made some chili again.

I decided I wanted to make a really meaty chili, one strongly based around the meat, as in a Texas chili.  However, I also wanted to feature some beans, which is not how chili is done in Texas (there one often serves chili atop beans, or rice).  Finally, I decided to make a chili with a fair bit of heat and a strong presence of fresh chili peppers rather than just a lot of powdered chilis.

The recipe I came up with met all those criteria.  I used three meats - bacon, ground pork and cubes of beef - plus beef broth and beer (I used a bottle of Sam Adams Boston Ale) to give the chili a rich, meaty flavor.   I diced up several jalapenos for heat and chopped a couple poblano peppers for color and extra flavor, and I stirred in some beans toward the end of the cooking time, which would keep them from getting over-cooked.

The end result was a hearty, thick chili with rich, meaty flavor, a good (but not overwhelming) amount of heat and a bit of smoky undertone thanks to the bacon and the chipotle.  We topped it with a bit of extra-sharp cheddar and big dollops of sour cream that contrasted nicely with the spiciness.  I was very pleased with how this chili turned out.  

Mega-Meaty Chili with Beans

yield = 8 hearty servings

4               pounds lean beef, trimmed and cut into 1/2-inch chunks
1               teaspoon table salt
1               teaspoon freshly-ground black pepper
6               ounces bacon, diced into 1/4-inch pieces
1               pound ground pork
1               tablespoon vegetable oil (if needed)
2               medium onions, chopped fine
5               jalapeno peppers, seeded and minced
2               poblano peppers, seeded and chopped
3               tablespoons ancho chili powder
1               teaspoon chipotle chili powder
2               teaspoons minced garlic
2               teaspoons Mexican oregano, crushed
1 1/2         teaspoon ground cumin
1               can (6 ounce) tomato paste
1               can (15 ounce) whole, peeled tomatoes, chopped
1               bottle dark beer
2               cups beef broth
1               tablespoon sugar
4               cans (15.5 ounces) pinto beans, rinsed and drained
1               cup freshly-shredded extra-sharp cheddar cheese
                 sour cream or other toppings as preferred
               

Toss the beef with 1 teaspoon table salt and 1 teaspoon black pepper, then set aside.

Cook the bacon in a large Dutch oven over medium heat.   Transfer cooked bacon to a paper towel-lined plate.  

Remove all but a tablespoon or so of the bacon grease, increase heat to medium-high, then cook the beef in batches, browning it on all sides.   Transfer browned beef chunks to a bowl.  When the beef is all browned, add the ground pork to the Dutch oven and cook until browned.  Transfer the pork and the bacon pieces to the bowl with the pork and set aside.

Preheat oven to 325 degrees.

If there is not enough fat in the Dutch oven, add up to 1 tablespoon vegetable oil.  When the oil is shimmering, add the onion, jalapeno and poblano.  Cook until the onion has started to brown, about 8 minutes. 

Clear a space in the middle of the pot and add the chili powders, garlic, oregano and cumin and cook until fragrant, about 30 seconds. 

Add tomato paste, cook another 30 seconds, then add the canned tomatoes, beer, beef broth and sugar. 

Add the cooked meat to the Dutch oven.  Stir to mix and cook until simmering, then transfer Dutch oven (without lid) to the oven and cook 45 minutes.   Remove the Dutch oven from the oven, stir in the beans, cover and return to oven and cook another 30 minutes. 

Remove from the oven, stir in 1/2 cup of the cheddar cheese, cover and let rest at least 20 minutes, then serve.  Alternately, allow the chili to cool overnight, then reheat and serve the next day.

Notes:
Cook's Illustrated's choice for commercial beef broth is Rachael Ray Beef Stock in a Box.  I agree with their pick.  This brand has the richest flavor of any beef broth you can find in a supermarket, and it doesn't have any of the tinny flavor common to canned beef broth.

Kitchen Tips:
1.  For an easy way to chop up a can of whole tomatoes, use your kitchen shears to chop the tomatoes while still in the can.

2.  Chili is usually cooked on the stove top, but this often results in a fair amount of burning to the bottom of the pot.   One can get a more even, steady heat while preventing this burning by putting the chili in the oven to cook once most of the ingredients are added. 

Cincinnati-Style Chili

The most recent chili I made was my white chili a little while back.  I was in a chili mood again this past weekend, and decided to go with something different:  a Cincinnati-style chili. 

Cincinnati chili has a distinct blend of flavors not much like what comes to mind when most people in the US think about chili.  Cincinnati chili tends to include spices not usually found in chili, including nutmeg, allspice and cinnamon.  It also tends to have a fair bit of bite due to ample amounts of chili powder, usually backed up by cayenne or hot sauce (or both), but one of the more unusual things about it is the use of either cocoa powder or unsweetened baking chocolate.  It also tends to be served either atop hot dogs or, more typically, atop spaghetti, and is often topped by cheddar cheese, kidney beans and/or chopped onions.

I decided to serve it up both on hot dogs and atop pasta, but I decided to make rotini in place of spaghetti.   This chili has a savory, complex flavor that takes a moment to get used to, but it was great on top of some Nathan's hot dogs and on top of the pasta, and once you get accustomed to the unusual blend of flavors, it's hard to not just keep dishing up servings.

This is a great recipe to make - and eat - on a cold day, and since we'll be having a fair number of those coming up, it's a good time to make up a batch and see for yourself.

Cincinnati-Style Chili

2       pounds 90% lean ground beef
1       large onion, chopped fine
3       teaspoons minced garlic
3       teaspoons chili powder
2       teaspoons ground cinnamon
2       teaspoons ground cumin
2       teaspoons smoked Spanish paprika
1       teaspoon ground allspice
3/4    teaspoon salt
1/2    teaspoon freshly-ground black pepper
1/2    teaspoon freshly-ground nutmeg
1/4    teaspoon cayenne pepper
1       15-ounce can diced tomatoes, undrained
1       cup water
2       teaspoons apple cider vinegar
2       teaspoons light brown sugar
1 1/2 teaspoons Worcestershire sauce
1/2    ounce unsweetened baking chocolate, grated
1       can dark red kidney beans, drained and rinsed
1       pound spaghetti (or other pasta)
         shredded extra-sharp cheddar cheese

In a Dutch oven over medium-high heat, brown the beef.  When the beef is about halfway browned, stir in the onion.  Cook until the beef is completely browned and the onion softened.  Drain off excess fat.

Clear a space in the middle of the pan and add the garlic, chili powder, cinnamon, cumin, paprika, allspice, salt, black pepper, nutmeg and cayenne.  Stir the seasonings together and cook 1 minute, then stir into the meat and onions.  Add tomatoes, water, vinegar, brown sugar, Worcestershire and chocolate and bring to the boil.

Reduce heat to low and simmer, covered, 45 minutes.  Uncover, stir in the beans and cook uncovered 30 minutes.  Remove from heat and let sit uncovered 30 minutes to let the flavors blend, or cover and refrigerate overnight. 

Prepare pasta al dente and drain.  Reheat the chili while preparing the pasta.  Serve atop the cooked pasta and top with cheddar cheese to taste.

Notes:
1.  Beans are traditionally not a part of Cincinnati chili, though they are sometimes served atop it.  For a more traditional version, take that route rather than adding the beans into the chili. 

2.  Traditionally, Cincinnati chili is always served either over spaghetti or on hot dogs, but you can use types of pasta other than spaghetti if you like.

3.  You can reduce the amount of cayenne if you prefer your chili less spicy, or add a bit more, or a dash or two of hot sauce before serving, if you'd like a bit more  heat.

Southwestern White Chili, Times Two

For a long time now - like, probably about 12 years - I've been using the following white chili recipe.

Jeffrey's Southwestern White Chili

2      tablespoons olive oil
3      pounds boneless, skinless chicken breasts, cut into small cubes
1      large onion, chopped fine
1      tablespoon minced garlic
2      cans (four ounces) chopped green chilis
2      teaspoons ground cumin
1      teaspoon dried oregano, crushed
1/2   teaspoon dried cilantro
2      cans (fourteen ounces) low-sodium chicken broth
1/4   teaspoon cayenne pepper
4      cans (fifteen ounces) cannellini, undrained
        shredded cheddar cheese, sour cream and cilantro to garnish

Heat oil in a Dutch oven or stock pot over medium-high heat.  Add chicken and onions; saute until no more pink is visible on the chicken.

Add garlic, green chilis, spices and chicken broth to chicken mixture.  Simmer fifteen minutes, then stir in beans.  Simmer 5-10 minutes and serve with cheddar and cilantro as garnish, if desired.

----------

This recipe makes a pretty darn good white chili, but I recently realized that I've learned a lot about cooking since I started using that recipe, and that I could do several things to make it better.   As it happens, Juli's workplace is doing a soup and chili lunch today to raise money for the Toys for Tots program.  I was more than glad to cook up something for the fundraiser, both to support a great cause and because it gave me a reason to revise my white chili recipe and try it out.  So, I did exactly that last night.

I'm happy to report that the revised recipe worked out great.  The addition of more vegetables, including more and better chilis, gave it a richer flavor, while the mashed beans gave it a thick yet smooth texture.   It's a better chili, and this version will be replacing my old recipe.

Jeffrey's Improved Southwestern White Chili

3       tablespoons canola oil
2       medium onions, chopped fine
4       carrots, peeled and chopped
3       celery stalks, chopped
1       poblano pepper, roasted, peeled, seeded and diced
1       jalapeno pepper, seeded and chopped
1       tablespoon fresh cilantro, chopped + more for garnish
1       tablespoon minced garlic
2       teaspoons ground cumin
1       teaspoon dried oregano, crushed
1/4    teaspoon cayenne chili
1/8    teaspoon freshly-ground black pepper
32     ounces low-sodium chicken broth
3/4    teaspoons salt
3       pounds boneless, skinless chicken breasts, cut into bite-size pieces
5       cans (fifteen ounce) cannellini, undrained
         shredded cheddar cheese and sour cream to garnish

Heat oil in a Dutch oven or stock pot over medium to medium-high heat.  Add onions, carrots and celery.  Saute 5 minutes, then add poblano and jalapeno peppers and chopped cilantro and saute an additional 5 minutes.  Push the vegetables to the sides of the pot and add the garlic, cumin, oregano, cayenne and black pepper.  Cook 1 minute, then add the chicken and saute until there is no pink showing on the chicken.  Add the chicken broth, bring to a boil, then reduce heat and simmer 5 minutes.  

Add four cans of the cannellini directly from the can, then mash the contents of the fifth can of cannellini and stir the mashed beans into the chili.  Bring back to a simmer and simmer 5 minutes.  Serve with cheddar cheese, sour cream and additional cilantro as garnish, if desired.

Leftover Turkey, Part 2: Quick Southwestern-Spiced Breadsticks and White Turkey Chili

Juli's sister Cecelia made the main dish for dinner on Black Friday.  She'd decided to make a white chili using the leftover turkey, but since she didn't have a recipe handy, she decided to wing it.  I helped out with a few seasoning suggestions, and I also came up with a nice little side to go with the chili - breadsticks flavored with southwestern seasonings. 

These breadsticks represent one of those rare times when I go with pre-prepared dough instead of making my own.  I did that largely because of the convenience and speed.  I'd recently read an article somewhere about using pre-made pizza dough to make breadsticks, as opposed to using bread dough.   The author stated the pizza dough tends to crisp up better, and that sounded good to me, so I went with that idea.

Coming up with the recipe was pretty simple, really.  All I did was select some spices common to southwestern, Tex-Mex and Mexican dishes and figure out the proper ratio.   From there, it was a simple matter of slicing the dough, shaping the breadsticks, brushing them with melted butter, sprinkling on the spice mixture and tossing them into the oven for a few minutes. 

They turned out quite good, especially considering how quick and easy they were to assemble, and they were indeed nice and crispy without being hard or dried-out.  The recipe is definitely a winner, and the breadsticks went great with the chili. 

I've included both my breadstick recipe and the tossed-together-on-the-spot recipe used for the chili. 

Cecelia's White Chili

1 1/2       pounds dried navy beans
3             tablespoons butter
3             carrots, peeled and thinly sliced
6             stalks celery with leaves, thinly sliced
1             yellow onion, finely chopped
1/2          white onion, finely chopped
1             tablespoon chili powder
1             teaspoon kosher salt
3/4          teaspoon dried oregano, crushed
1/2          teaspoon ground cumin
1/2          teaspoon freshly-ground black pepper
4             cups chicken broth
2             pounds cooked turkey or chicken
1             can Ro-Tel diced tomatoes and green chilies
3/4          teaspoon garlic powder
               sour cream, chopped cilantro, chopped fresh tomatoes
               and/or grated cheese to garnish.

Add beans to a Dutch oven.  Add water to two inches above the level of the beans.  Soak 12+ hours.

Drain off water, then add fresh water to about 1 inch above the beans.  Boil one hour.  Check beans for doneness at that point; cook until beans are soft.  Once beans are soft, drain the water.  Reserve 1/3 to 1/2 of the beans; return the remainder to the Dutch oven.

Melt the butter in a skillet, then saute the carrots, celery and onions until they are softened.  Stir in the salt, oregano, cumin, chili powder and black pepper and cook for a couple minutes.  Meanwhile, add the chicken broth to the Dutch oven with the beans , then add the sauted vegetables.  Bring to a boil, then reduce heat and simmer 20 minutes.  Add the turkey (or chicken), the Ro-Tel diced tomatoes with chilis, the reserved beans and the garlic powder.   Cook for about 5 minutes to heat through; taste, adjust seasoning if necessary and serve.

Notes:
If you like larger chunks of carrots but also want them soft, microwave them for about 2 minutes before sauteing them.

Leftovers of the jalapeno corn casserole Juli made the day before mix in well with the chili.  


Quick Southwestern-Spiced Breadsticks

yield = 8 breadsticks

1       teaspoon ground cumin
1       teaspoon garlic powder
1       teaspoon onion powder
1/2    teaspoon dried oregano, crushed
1/2    teaspooons dried cilantro, crushed
1/4    teaspoon kosher salt
1/8    teaspoon freshly-ground black pepper
1/8    teaspoon cayenne pepper
1       tube prepared pizza dough
2       tablespoons butter, melted

Preheat oven to 425 degrees.  Prepare two baking sheets with nonstick cooking spray.

Combine the first eight ingredients in a small bowl.  Mix thoroughly.

Unroll the pizza dough and cut it into 16 slices.  Twist two slices together in a spiral pattern, pinching the two slices of dough together at each end, and place the dough twist on one of the baking sheets.  Repeat with the remainder of the pizza dough.

Lightly brush each dough twist with melted butter, then sprinkle with the spice mix.  Bake for 12 minutes or until golden-brown.  Transfer the cooked breadsticks to a cooling rack lined with parchment paper or paper towels, let cool for 5 minutes, then serve.

Saturday's Chili

I love chili.  I have a lot of good chili recipes, and I'm always on the lookout for new ones to try.  When planning this past weekend's cooking, I had some trouble deciding whether to make ham and bean soup or chili yesterday.  Finally, unable to decide, I went ahead and made both.

The photo below depicts our lunch on Saturday.  The large serving bowl at the upper left of the picture is full of my Ham and Bean Soup, which I've posted about already (http://jeffreyandjulicook.blogspot.com/2010/10/saturdays-soup.html).  The serving bowl on the lower right contains the subject of today's post:  my Bladk Bean and Beef Chili.  Also shown are small bowls containing sour cream and grated sharp cheddar cheese, which serve as toppings for the chili.

This is a recipe I've been making for years now.  Way back when, it started as a recipe I found somewhere (in a newspaper article, I think, or perhaps on the label of a can of black beans).  I've changed it over time into the current version, but even now I sometimes tinker around with it.  I've found that it's both a pretty basic recipe and quite a robust one, and as such, it holds up well to lots of tinkering and customization.  So, if you like some aspects of the recipe but not others, feel free to do what I do and change it to suit your tastes.

Jeffrey's Black Bean and Beef Chili

yield = 4-5 servings

2     tablespoons vegetable oil, divided
2     pounds stew beef, or chuck beef cut into 1/2 inch cubes
2     cups minced onions
1     habanero pepper, seeded and diced fine
3     teaspoons minced garlic
1 1/2 tablespoons chili powder
1     teaspoon dried oregano
1/2  teaspoon ground cumin
1/2  teaspoon salt
1     6-oz. can tomato paste
1     bottle dark beer
14   ounces beef broth
3     15-oz.cans black beans, drained and rinsed

Heat 1 tablespoon oil in a large Dutch oven, the other in a large skillet, both over medium-high heat.

When the oil is hot, add the onions to the Dutch oven.  Saute 5 minutes, stirring often, then add the garlic and habanero; stir and cook for another minute, then add and stir in the spices.  Cook for about 1 minute, then add the tomato paste; stir and cook for another minute.  Add the beer and beef broth and bring to a boil.

At the same time, add the beef to the skillet and cook it, stirring often.  Once it is browned, drain the beef.  Add the beef to the Dutch oven after the beer and broth have been added and come to a boil.  Boil 1 minute, then reduce heat and let simmer 1 hour, stirring occasionally.

Drain the beans, add them to the beef mixture in the Dutch oven, stir them in and cook for an additional 30 minutes.

This chili is good topped with a dollop of sour cream and a sprinkle of sharp cheddar cheese.