Dark Rich Chili

Chili Paste Ingredients

• 3 tablespoons of ancho chili powder
• 1 tablespoon of chipotle chili powder
• 3 tablespoons of cornmeal
• 1 tablespoon of ground cumin
• 1 tablespoon of cocoa powder
• 1 tablespoon of smoked paprika
• 2 teaspoons of ground coriander
• 2 teaspoons of mexican oregano

Chili Ingredients

• 4 pounds of beef stew meat
• 2 tablespoons of olive oil
• 2 tablespoons of worcestershire sauce
• 1 large onion (diced)
• 2 poblano peppers (diced)
• 1-5 jalapeno peppers (minced)*
• 6 cloves of garlic (minced)
• 1 tablespoon of brown sugar
• 4 cups of beef broth*
• 1 can of tomato sauce (14oz can)
• 2 cans of beans (14oz can) pinto or red kidney beans*

Directions

Mix all ingredients for chili paste into a bowl. Slowly pour ½ cup of warm water into the bowl and stir. Set bowl aside for now. Brown the meat over a stove and throw in slow cooker set to high. Sear the onion and poblano peppers in same pan used for the meat. After about 5 minutes add the jalapeno(s) and garlic into the pan. Cook for about 2 minutes. Once done, throw it in the slow cooker. Add the chili paste to the slow cooker and stir it so that it even coats everything. Let it sit in the slow cooker for a couple minutes, then add the brown sugar, worcestershire sauce, beef broth, and tomato sauce. Add salt and pepper to your liking. Stir it all together so that it is evenly distributed. Let sit for 5-8 hours.

Serving

Recommended garnishings are shredded Mexican cheese, fresh cilantro, sour cream, diced

sweet onion, and Fritos/tortilla chips. Recipe should make 6-11 servings.

Notes from Travis

• Use as many jalapenos as your taste can handle.
• People on the internet say you can use beer or brewed coffee for more interesting flavors instead of beef broth.
• Beans are entirely optional and are not typically used in Texas chili. If using beans, add them to the crockpot a couple of hours before serving. 

Travis

Gluten-Free Cream Puffs

Adapted from Fannie Farmer for benefit of those who cannot have gluten.

Pastry:

½ cup butter (1 stick)

1 cup water

1 cup Pillsbury gluten free flour

4 eggs, at room temperature (very important)

Preheat oven to 375ºF. Combine water and butter in a heavy-bottomed sauce pan, and bring to a boil. Remove from heat and add the flour all at once, stirring vigorously with a wooden spoon. Return to moderate heat and stir constantly until the dough leaves the sides of the pan and forms a ball. Remove from the heat and let cool for about 5 minutes. Add the eggs, one at a time, beating hard until the dough is smooth. Place rounded spoonfuls or pipe onto an ungreased cookie sheet, 2 inches apart. Bake for 30 minutes or until the puffs are golden. Do not open the oven to check them!

Chocolate Filling:

1 cup milk

2 oz. unsweetened baking chocolate

1 cup sugar

3 tablespoons gluten free all purpose flour

⅛ teaspoon salt

2 egg  yolks, slightly beaten

2 teaspoons vanilla

Place the milk and chocolate in a large microwave safe bowl. Heat 30 seconds at a time until the chocolate is melted. Stir. Add sugar, flour, and salt. Cook on high in the microwave for three minutes, stopping and stirring in between each minute, until the mixture is very thick and smooth. Add eggs and cool. Add vanilla. 

To assemble: slice off the top of the puffs and spoon the filling mixture into the puffs. Chill. 

Laura