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

Tuscan Beef Stew

1 can (10.75 oz) tomato soup
12 oz. beef broth
½ cup red wine (or more - you decide)
2 pounds beef stew meat, cut into 1-inch cubes, if necessary
1 can (14.5 oz) Italian-style tomatoes
3 large carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
1 tablespoon Italian seasoning (parsley, thyme, oregano, rosemary, basil, pinch red pepper flakes), crushed
½ teaspoon garlic powder
2 cans cannellini beans, drained

Mix all ingredients except beans in a slow cooker. Cover and cook on Low for 8-9 hours, or on High for 4-5 hours until done. Stir in beans and turn heat to High. Cook for 10 minutes. Serves 8.

Laura

Springtime Lemony Meatballs with Pasta

Originally from Sunset, 2012, slightly modified.

Meatballs
1 pound ground beef
1 tablespoon Dijon mustard
1/2 cup finely chopped flat leaf parsley
3/4 teaspoon each sea salt and freshly ground pepper
1/2 teaspoon lemon zest
juice of half a lemon
2 tablespoon plain dried bread crumbs
1 large egg
1 teaspoon finely chopped thyme leaves

Mix ingredients in a large bowl to combine. Divide into 1-tablespoon portions, using wet hands, roll into balls. Chill on a baking sheet, covered with plastic wrap, until ready to use, up to one day. Preheat oven to 425º F.

Pasta and Vegetables
1 small red onion, cut into 1/2-inch thick wedges
2 garlic cloves, minced
3/4 pound small red potatoes, quartered
3 tablespoons extra-virgin olive oil
1/2 teaspoon each sea salt and ground pepper

16 ounces egg noodles or pappardelle pasta
1/2 cup shelled fresh peas or thawed frozen
1/2 dry white wine
1/2 teaspoon lemon zest
3/4 cup roughly chopped flat leaf parsley

Toss onion, garlic, and potatoes with oil, salt, and pepper in a large roasting pan until evenly coated. Nestle meatballs around vegetables; bake until onion and potatoes are tender, and meatballs are cooked through, about 40-50 minutes.

Cook pasta according to package directions, adding peas during the last minute of cooking. Drain, reserving some pasta water, and return pasta and peas to the pot.

Stir wine into meatballs and vegetables, and pour into the pot of pasta. Add lemon zest and parsley; toss to combine, adding pasta water if mixture looks too dry. Season to taste with salt and pepper. Transfer to a platter, garnish with parsley.

Sarah 

Barbecued Meat Balls

1½ pound ground beef
3/4 cup breadcrumbs
3/4 cup cold water
1 teaspoon salt
1 8-ounce can tomato sauce
1/4 cup liquid brown sugar or 1/2 cup regular brown sugar
2 tablespoon vinegar
1 tablespoon Worcestershire sauce
1 teaspoon oregano
1-2 cloves garlic
1/2 teaspoon salt

Preheat over to 400º F. Combine ground beef, breadcrumbs, water, and 1 teaspoon salt. Mix well and shape into 1-inch meatballs. Place in a 9x13-inch pan and bake for 10 minutes.

In the meantime, make the barbeque sauce by combining tomato sauce, brown sugar, vinegar, Worcestershire sauce, oregano, garlic, and 1/2 teaspoon salt.

Remove meatballs from oven and discard grease. Pour sauce over meatballs and bake 20 minutes longer.

Beverly

Italian Beef

Note: This is a dish from the upper Midwest, particularly Illinois, where it is served on a long sandwich roll with grilled onions and pepperoncini. There was a lady who came by with these sandwiches to our law office in Carbondale every Tuesday, which we renamed "Italian Beef Day." - Laura

2 large cans tomatoes
3 pounds boneless chuck roast
1 pound pork roast
1 cup chopped celery
3/4 cup chopped onions
1 clove garlic
salt and pepper to taste

Cook in a roaster 4-5 hours at 325º F. Shred meat with two forks.  Alternately, put in a slow cooker for several hours.

Jackie

Enchilada Casserole

1½ pounds lean ground beef
1 garlic clove
1 small onion
1½ picante salsa
1 package frozen spinach, thawed and squeezed dry
1 can tomato sauce
2 medium tomatoes, chopped and seeded
1 tablespoon lime juice
1½ teaspoon salt
12 corn tortillas
1 cup sour cream
3/4 cup shredded Cheddar cheese
1/2 cup sliced ripe olives
shredded lettuce

Brown meat, onion, and garlic, then drain off the grease. Add picante salsa, spinach, tomato sauce, tomatoes, lime juice, and salt. Simmer uncovered for 15 minutes.

Arrange 6 tortillas on bottom and sides of a greased 13x9-inch baking dish. Top with half of the meat mixture. Arrange the remaining 6 tortillas over, then spread sour cream evenly over tortillas.  Top with remaining meat mixture. This can be refrigerated for up to 6 hours.

Let stand 30 minutes. Bake at 350º F for 30 minutes. Remove from oven and sprinkle with shredded cheese. Let stand 10 minutes, then garnish with lettuce, olives, and additional picante salsa.

Gran Duddie

Boeuf Bourguigon

4 pound beef, top round or sirloin
2 teaspoon salt
1/3 cup flour
1/4 teaspoon pepper
1/4 cup brandy
10 tablespoon butter
2 carrots, chopped
2 leeks, chopped
3 medium onions, sliced
2 garlic cloves, minced
2 bay leaves
3 sprigs parsley
1 teaspon thyme
1/4 pound, salt pork, chopped and cooked
3 cups Burgundy wine
1/2 cup bouillon (beef)
2 pounds fresh mushrooms
2 pounds small white onions
1 teaspoon sugar
2 teaspoons lemon juice

Cut beef into 1½-inch cubes. Combine the flour, salt, and pepper, and coat the beef with the mixture. Melt 4 tablespoon butter in a heavy skillet; brown beef over high heat. Warm the brandy, pour over meat, and set aflame. Place meat in heavy casserole. Using the same skillet, melt 2 teaspoons butter, then sauté carrots, leeks, and sliced onions for 5 minutes. Add to beef, along with garlic, parsely, bay leaves, thyme, salt pork and wine.

Cover casserole and bake in 350º F oven for 2½ hours.

When done, remove meat from casserole. Put vegetables and liquid through a food mill. Return meat and liquid to casserole.

While meat is baking, melt 2 teaspoons butter in same skillet, then brown the whole onions. Add sugar and bouillon, simmer covered about 20 minutes. Add this to the meat and liquid in casserole. In the same skillet, melt 2 teaspoons butter and sauté mushroom caps. Add this to the casserole, heat thoroughly.

Bommy

Gulya's Suppé

1/4 pound butter
3 garlic cloves, crushed
2 pound round steak, cubed
3 beef bouillon cubes
crushed red pepper, to taste
1 teaspoon salt pork
boiled potatoes, cubed
1 cup chopped onion
2 Tablespoon Hungarian paprika
2 cups water
black pepper, to taste
1/2 teaspoon marjoram
1/2 teaspoon caraway seed

Sauté the onion and garlic in the butter until golden. Remove the skillet from the fire and stir in the paprika, return skillet to the fire, add the meat, and brown thoroughly, stirring constantly.

Add remaining ingredients, placing salt pork on top. Cover and simmer for 1 1/2 hours. If the soup is a little thin, thicken with Wondra flour or cornstarch.

Place a spoonful of cubed potatoes in each soup plate. Add soup and serve.

Granduddie

Cheddar Filled Beef Rolls

1 ½ lbs ground beef
½ cup dry bread crumbs
2 tbsp Kraft Barbecue Sauce
1 egg
1/2 tsp salt
1 cup (4oz) shredded Cracker Barrel Cheddar Cheese
¼ cup dry bread crumbs
¼ cup chopped green pepper
2 tbsp water

Combine meat, bread crumbs, bbq sauce, egg and salt; mix well. Pat meat mixture into 14x8 inch rectangle on foil or waxed paper. Combine cheese, bread crumbs, green pepper and water; pat cheese mixture over meat. Roll meat jelly roll fashion beginning at narrow end. Chill several hours or overnight. Slice into 6 servings. Bake in shallow pan at 350°, 25-30 min.
6 servings

Auntie Bev

Hamburger Stew

1 lb ground beef
1 tbsp olive oil
1 onion, sliced
1 ½ tsp salt
1/4 tsp pepper
1 tbsp steak sauce
1 can (19 oz) tomatoes
3 med potatoes, peeled & sliced
3 med carrots, sliced
2 stalks celery, diced
Split hot biscuits (optional)

Brown beef lightly in oil, stirring with fork to break up meat. Add onion & cook a few minutes longer. Add remaining ingredients, except biscuits. Bring to a boil & simmer covered 30 min or until vegetables are tender. Serve on biscuits. Serves 4 – 6.

Laura

Saucy Short Ribs

3 ½ - 4 lbs beef short ribs, cut into 2 inch pieces
1 bottle Heinz Barbeque sauce with onions
¼ cup honey
¼ cup orange or pineapple juice
2 slices pineapple, drained and cut into small pieces, or 1 Tbsp orange rind

Brown ribs in preheated 500°F oven, uncovered, for 30 min. Pour off fat.

Sprinkle with salt and pepper. Combine barbeque sauce with remaining ingredients and pour over ribs. Cover and return to 350 degree oven for 45 minutes. Baste well. Continue to bake an additional 15 minutes or until very fork tender.

Uncover, place under broiler for 5-10 min, turning frequently until well glazed and crusty.

If making ahead, remove ribs from the sauce after baking and chill separately. Then remove layer of fat that forms on top of sauce. Reheat meat in sauce for 15 minutes before serving. Serves 4-6.

Sarah & Jason

Moroccan Beef Kefta with Chopped Vegetable Salad

For Beef Kefta

1½ pounds Ground beef
½ cup Grated onion
2 Cloves garlic, finely minced
2 tablespoon Finely chopped fresh parsley
2 tablespoon Finely chopped fresh coriander
3 teaspoon Finely chopped fresh mint or 1 teaspoon dried mint
2 teaspoon Finely chopped fresh marjoram or 1/2 teaspoon dried marjoram
Salt and freshly ground black pepper
½ teaspoon Ground cumin
½ teaspoon Paprika
¼ teaspoon Cayenne

For Chopped Vegetable Salad

1 Seedless cucumber, peeled and finely diced
1 large Tomato, seeded and finely diced
1 Green bell pepper, seeded and finely diced
1 Hot italian-style pepper, seeded and finely diced
2 Cloves garlic, finely minced
3 tablespoon Finely chopped fresh mint
2 tablespoon red wine vinegar
2 tablespoon Olive oil, (up to 3)

In a large bowl combine the beef, onion, garlic, parsley, coriander, mint, marjoram, salt, pepper, cumin, paprika and cayenne. Cover and let sit for one hour. Soak 12 wooden skewers in water for one hour. In a separate bowl combine cucumber, tomato, bell pepper, hot pepper, garlic, mint, red wine vinegar, olive oil, salt and pepper tossing to combine. Cover and let marinate at room temperature until ready to serve. Preheat grill or broiler. Dip hands into a bowl of water. Shape and pack about a 1/3 cup of the meat mixture into 2 sausage-shapes on a soaked wooden skewer. Repeat procedure for remaining meat and skewers. Grill the keftas on both sides until cooked through, about 3 to 4 minutes per side. Serve hot with chopped salad. Yield: 6 servings.

Laura

Grilled Hamburgers

Hamburgers on the grill were never like this!

2 lbs ground sirloin
4 shallots, minced
1-1/2 tbsp capers
5 tbsp dry red wine
1-1/2 tsp salt
5 tbsp grainy Dijon mustard
5 tbsp coarsely ground peppercorns

Mix the sirloin, capers, wine, and salt together in a large bowl until well combined. Divide the meat mixtures into 8 equal parts and shape each part into a hamburger patty.

Spread each side of the patties with 1 teaspoon of the mustard (2 teaspoons per patty), then press 1 teaspoon of the ground peppercorns lightly into each side of the patties (again 2 teaspoons per hamburger). Let stand at room temprature for 30 minutes.

Prepare charcoal or wood chips for grilling.

Meanwhile, prepare the tomato-leek sauce:

4 tbsp butter
2 leeks, quartered and minced
5 ripe tomatoes, diced
3 tbsp cognac
2 tbsp fresh tarragon
3 tbsp cream
Salt to taste

Melt the butter in a saucepan over medium-high heat. Add the leeks and cook for 5 minutes. Stir in the tomatoes and cook 5 minutes longer. Stir in the Cognac, tarragon, cream, and salt to taste. Reduce the heat and simmer for 5 minutes and keep warm until ready to serve.

When the coals are hot, grill the hamburgers to desired doneness. Serve on a bed of the tomato-leek sauce or, if preferred, serve with the sauce alongside.

Makes 8 hamburgers.

Sarah & Jason

Taco Salad

Brown about 1 pound ground beef, adding packaged taco seasoning as it cooks. Drain well and cool.

Salad ingredients: (amount varies depending on how many servings desired)
lettuce
sharp cheese shredded
tomatoes cut in wedges
onions
red pepper strips
Dressing:
1 cup olive oil
1/2 cup sugar
1/3 cup ketchup
1/4 cup vinegar
1 tbsp Worchestershire sauce
1 onion
salt
Mix dressing ingredients in a blender.

Mix salad in a large bowl, add hamburger & dressing. Mix Doritos through salad just before serving.

Jackie

Grandma Webber's Yorkshire Pudding

This is an absolute must for an English Christmas Dinner with Roast Beef. Grandma Webber came to the USA in 1893 by way of Australia and England, bringing very traditional recipes with her.

1-1/2 Cups flour
2 tsp baking powder
2 eggs
1 cup milk
½ cup HOT beef drippings

Sift together flour and baking powder. Add beaten egg yolks and milk. Mix well. Fold in stiffly beaten egg whites.

Pour into shallow baking dish containing hot beef drippings. Bake in hot oven at 450 about 20 minutes.

Cut into squares and serve with roast beef!

Margot

Beef Stroganoff

2 lb of beef cut into 2.5” by 1” strips
1 tbsp minced onion
4 tbsp butter, divided
½ lb mushroom caps
Salt
Nutmeg
½ pint sour cream

Sauté onion in 2 tbsp butter in a heavy skillet until it is yellow. Add beef. Meat cooking time varies with the quality of meat used – about 20 min for round steak to 5 min for fillet. Cook, turning frequently to brown on all sides. Set aside.

Sauté mushroom caps in 2 tbsp butter. Cook 5 minutes. Season to taste with salt and a trace of nutmeg. Add to beef. Add the sour cream. Season delicately to taste. Serve with brown or wild rice.

This can be prepared with left-over beef roast. Cut roast in neat strips, remove all fat. Add to onion, but cook no further. Add cooked mushrooms and sour cream, then heat to serve.

Norma

Reuben Casserole

8 oz noodles, cooked & drained
1/2 lb corned beef, chopped
2 tbsp butter or butter substitute
1 (16 oz) can sauerkraut, drained
1 (8 oz) bottle Thousand Island dressing
1 tbsp caraway seed
2 cups rye croutons
1&1/2 cups (6 oz) shredded swiss cheese

Combine noodles, meat and margarine, mix lightly. Spoon into 12x8 inch baking dish. Combine sauerkraut, dressing and caraway, mix lightly. Spoon over noodle mixture. Bake at 350° for 25 min. Top with croutons and cheese; continue baking 5 min or until cheese is melted. Serves 6-8.

Auntie Bev

Grilled Steak Salad

1-1/4 lb boneless beef top sirloin steak, 3/4 inch thick
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Seasoning:
1 tsp dried oregano leaves, crushed
1 clove garlic, minced
1/4 tsp pepper
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1 tsp fresh lemon juice
6 cups mixed salad greens
2 medium plum tomatoes, halved lengthwise then cut crosswise into slices
1/2 cup ranch dressing

Combine seasoning ingredients. Press evenly into both sides of beef, adding salt as desired. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 13-16 min for medium rare doneness, turning occasionally.

Drizzle steak with lemon juice, then carve steak crosswise into thin slices.

In large bowl, combine salad greens and tomatoes, toss gently. Arrange beef on top of salad. Serve with dressing. Serves 4.

Jeff

Grilled Tenderloin

A Christmas Day Open House favorite. Grilled, sliced, then put on the table for family and guests to enjoy throughout the day. Also use for New Years Day.

Whole beef tenderloin, well-trimmed of fat
Salt
Whole pepper corns

Salt the beef well and cover with coarsely ground black pepper. Grill over hot coals, turning every 15 minutes, until a meat thermometer registers medium in the thickest part. Usually about 60-75 minutes.

Serve hot or cold, sliced thinly, with horseradish or mustard, on sliced French bread.

Goppie

Dot's Meatballs

2 slices white bread
1/2 cup water
1 small onion, chopped
4 sprigs parsley, chopped
1 lb ground round beef
(or ground beef and pork)
3 tbsp shredded Parmesan cheese
1 egg
1 tsp salt
1/2 tsp pepper
1 clove garlic, crushed

Squeeze the moistened bread (with water). Add all the other ingredients, shape into balls. Brown in olive oil, add to sauce (Dot's Spaghetti Sauce).

Rhonda & Ed