Better Late Than Never... 2017

It's been over a year since I posted a new recipe.  In my defense, Rich and I moved to our new home in Virginia a little over a year ago, and posting to my blog wasn't high on my priority list! I will attempt to do better!

Here is a great Fall recipe that I happened to see on TV recently while waiting in a doctor's office.  I noted some changes that I made to the recipe.  Enjoy!

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Beefy Butternut Squash Chili 

Recipe courtesy of Sunny Anderson

Show: The Kitchen on the Food Network

For the Seasoning Blend:

• 1 tablespoon ground cumin
• 1 tablespoon chili powder 
• 1 teaspoon pumpkin pie spice (I’m not a fan of pumpkin pie spice, so I substituted ½ teaspoon ground ginger and ½ teaspoon ground cinnamon instead.) 
• 2 teaspoons dried oregano 
• 2 teaspoons kosher salt 
• Freshly ground black pepper 

For the Chili:

• 3 tablespoons olive oil
• 1 pound beef chuck, cut into 1-inch cubes 
• 1 cup finely chopped Vidalia or sweet onions 
• 1 red bell pepper, seeded and chopped 
• 3 garlic cloves, grated on a rasp or finely minced 
• 3 tablespoons tomato paste 
• 2 tablespoons hot sauce like Frank's RedHot.  (I used Sriracha sauce.)
• 1 pound ground beef chuck (80 percent meat, 20 percent fat) 
• 2 tablespoons fine cornmeal 
• 1 1/2 cups beef stock 
• 1 1/2 cups red wine like an inexpensive Chianti.  (I believe that you shouldn’t use “cheap” wine when cooking.  If you wouldn’t drink it, don’t use it in your cooking.  I used a Malbec.)
• 1 butternut squash, peeled, seeded and cut into 1/2-inch cubes 
• Kosher salt 
• 1 cinnamon stick, optional (I didn’t use this because I used ground cinnamon in the spice mixture.)

Directions

Make the seasoning blend: In a small bowl, combine the cumin, chili powder, pumpkin pie spice, oregano, salt and a few grinds of black pepper. Set aside.
Sear the beef: Heat the olive oil in a large pot over high heat until it begins to swirl. Add the beef cubes and sprinkle with half of the seasoning blend. Cook, stirring intermittently, until the beef is browned on all sides but not cooked through, about 5 minutes. Remove the beef chunks with a slotted spoon and set on a plate
Build the flavor: Reduce the heat to medium and add the onions, bell pepper, garlic, tomato paste and hot sauce. Cook, stirring, until everything turns dark reddish brown, about 10 minutes.
Complete the chili: Add the ground beef and sprinkle with the remaining half of the seasoning blend. Cook, stirring, until the beef is browned, then add the reserved beef chunks back to the pot along with the cornmeal, stock, wine and squash. Bring to a boil, then reduce to a simmer and cook until the chili is thick and the liquid reduced, 40 to 50 minutes. Taste and season with another pinch of salt if needed, but the seasoning blend you've made should have this tasting perfect for you. If using cinnamon, add the stick 20 minutes before the chili is done, then remove before serving. Serve warm.  I served this with my Georgia Sweet Cornbread. (See the recipe under the “You CAN Go Home Again” heading on this blog.)

Here's another good dish for Autumn...

Slow-Cooker Beef Short Ribs

Ingredients

• ¹⁄₃ cup flour
• 1 teaspoon salt
• ¹⁄₄ teaspoon pepper
• 3- 3 ¹⁄₂ pounds boneless beef short ribs
• ¹⁄₄ cup butter
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup beef broth
• ³⁄₄ cup red wine vinegar
• ³⁄₄ cup brown sugar
• 1 14 ½ ounce can of diced tomatoes
• 2 tablespoons Worcestershire sauce
• 2 tablespoons minced garlic
• 1 teaspoon chili powder

Directions

1. Put flour, salt and pepper in a bag.
2. Add ribs and shake to coat.
3. Brown ribs in butter in a large skillet.
4. Put in slow cooker.
5. In same skillet, combine remaining ingredients.
6. Bring to a boil, stirring.
7. Pour over ribs.
8. Cover and cook on low for 9 hours.