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Fall has officially arrived here in Ohio – the leaves are turning beautiful shades of rust, brown and gold, but the temperature seems to want to hold steady in the low 80’s. I’ve been totally disregarding the uncharacteristically warm weather by cooking and baking some of my fall favorites. Though I will say it’s a bit odd to have the aroma of pumpkin bread being wafted through my house with aid of the central air.
This week’s Holiday Recipe Exchange is centered around one-pot meals. Think hearty stews, soups, casseroles and of course – chili. And what better vessel to prepare these one pot meals than a gorgeous Le Creuset French Oven?
I have had a sticky note flagging this recipe for Prime Rib Chili for about a year now. There was just something about a homemade chili powder and the use of Prime Rib that caught my eye. And seriously, what sounds like more of a man pleasing, football watching meal than a hearty chili made with Prime Rib?
This chili takes a little bit of time to prepare and is also not the cheapest one in my chili repertoire, but in my opinion, it is worth the splurge – especially if you catch a good sale on Prime Rib.
This chili is also sans the beans – which I totally caught Brian digging for in his bowl, but we both agreed they certainly weren’t missed. If beans are a must-have in your chili, I’m betting you can cut back on the Prime Rib and toss in a can of kidney beans.
The one thing I wouldn’t skimp in this recipe is the homemade chili powder – it was incredible and super easy. I just gave everything a quick whirl in my Magic Bullet and I was ready to go in a few minutes. Let it be known – this chili certainly has some kick. We found the level of spice and heat to be just perfect, but if you’re not fond of the heat, I’d definitely cut back on the chipotle peppers in adobo.
We want to know what your favorite One Pot Meal is – so follow the directions below for linking your best One Pot Meal. You’ll have a chance to win one of two gorgeous 3 1/2 Quart Round Le Creuset French Ovens – in the color of your choice. Remember, you don’t need a blog to participate!
Prime Rib Chili
Ingredients
- 3 pounds cubed beef prime rib
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 1 large sweet onion diced
- 5 garlic cloves peeled and halved
- 3 canned chipotle peppers in adobo chopped*
- ½ cup Chili Powder see recipe, below
- 2 tablespoons tomato paste
- 1 28- ounce can whole San Marzano tomatoes
- 1 tablespoon grated unsweetened chocolate
Instructions
For the Chili Powder
- Seed and hand-tear 2 ancho chiles (these are dried pablano peppers). Toast chile pieces and 2 tablespoons whole coriander seeds in a dry skillet over low heat until fragrant, shaking the skillet so they don't scorch. Put the chiles and coriander seeds in a blender and pulse until you have a fine powder. Add 2 tablespoons purchased chili powder, 2 tablespoons sweet paprika, 1 tablespoon ground cumin, 1 tablespoon dried oregano, 1 tablespoon sugar, and 1/4 teaspoon ground cinnamon. Process until well combined and you have a fine powder. Stir in 2 tablespoons kosher salt. Store in an airtight container for up to 4 months.
For the Chili
- 1. Season the beef with salt and black pepper. Set a large, French Oven over medium-high heat and add in extra-virgin olive oil. When the pot is very hot, add the beef and stir until brown.
- 2. Add in the onion, garlic, and chipotle peppers. Stir in chili powder. Stir in tomato paste and the entire can of tomatoes with their liquid into the pot. Stir in chocolate.
- 3. Add enough water to just cover the meat and simmer over medium-low to low heat, uncovered, until the meat is forktender, about 2 hours.
- 4. When the meat is forktender, use a slotted spoon to remove the beef to a cutting board. Using two forks, shred the beef into pieces and return it to the pot. At this point, taste the chili and season with salt and black pepper. Continue simmering for another 30 minutes, stirring occasionally. Garnish with fresh cilantro.
Notes
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How To Participate
For a chance to win a 3 1/2 Quart Round Le Creuset French Oven:
- Write and post a recipe on your blog featuring ONE POT MEALS.
- Include “Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Exchange sponsored by Le Creuset.” in your blog post.
- No blog? Just leave your recipe in the comments section.
- Add your link to the widget on either GoodLife Eats or My Baking Addiction (we have the same widget code, so only add it on one site).
- Submit your post before Oct. 17, 11:59 PM.
- Anyone can participate in the link up, but the prizes will ship to US addresses only.
- More detailed info is available here.
Link Up Your Recipes:
Love any of the recipes featured in today’s Holiday Recipe Exchange? If so, be sure to to use the Ziplist Web Recipe Clipper to add your holiday favorites to your online recipe box.
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This Week’s Prize:
3 1/2 Quart Round Le Creuset French Oven (1 winner), provided by Le Creuset.
$180 Value.
Recipe Theme Schedule:
Italian Sausage Soup with Rustic Croutons
This recipe is so filling and satisfying, and is the first meal I think of when I want something warm during fall. Enjoy!
Soup:
1 lb Italian sausage (you can use italian turkey or chicken sausage too)
2 carrots, peeled & chopped
1 onion, peeled & chopped
2 cloves garlic, chopped
1-1/2 qts chicken broth (large 48-oz net wt Swanson broth – I got the lower sodium one and it was plenty salty from the sausage)
1 14-oz can diced tomatoes
1 15-oz can cannellini beans, rinsed and drained
1-1/2 tsp dried basil
1 C dried shell-shaped pasta
6-oz fresh spinach leaves with stems removed, or a defrosted and drained block of frozen spinach.
Pecorino romano cheese to taste
Croutons:
1 small loaf rustic bread, or multigrain, or whatever kind of bread wi
Extra virgin olive oil
1-2 cloves garlic
salt and pepper
Make the croutons first:
Cut bread into 1 inch cubes. Toss in your 8- to 10-quart pan or french oven with olive oil, salt and pepper and garlic. Toss to combine. Brown on all sides in your pan so they are crispy. Remove from pan and set aside.
For the soup:
1.) Squeeze sausage from casings into an over high heat, stirring often, breaking them apart with a spoon, until browned and crumbly, 8 to 10 minutes. Spoon out excess fat, leaving no more than 1 Tb fat in pan.
2.) Add carrots, onion and garlic; stir often until onion is limp, about 5 to 7 minutes.
3.) Add broth, tomatoes (including juice), beans (rinse them well to get all the starch off) and basil. Bring to a boil.
4.) Add pasta, reduce heat and simmer, covered, stirring occasionally, until pasta is just tender to bite, about 10 minutes.
5.) Stir in spinach until just wilted, about 30 seconds.
6.) Season to taste and top with pecorino romano and the croutons.
I won a local chili contest with this recipe I created below!
Albert’s Favorite Chili
* Named for Albert the Bull in Audubon IA!
Oil
3-4 lb trip tip, cut into small chunks
1 onion, diced
1 bell pepper, diced
2 jalapenos, diced
5 cloves of garlic, diced or through a garlic press
1 bottle of your favorite beer (dark is better, can use beef stock instead)
1 cup beef stock
1 cup crumbled bacon
3 cans (14 oz) diced tomatoes, I used fire roasted tomatoes
1 small can tomato paste
2 cans (14 oz) kidney beans, rinsed and drained
Chili seasoning is tough because the heat level is entirely up to you and because it is good to add more to taste after the chili has cooked for a few hours. Below is roughly what I used.
1 tbls Hot Mexican Style Chili Powder
2 tbs Ground Red Pepper
1 tsp chili powder
¼ cup brown sugar
2 tbls cumin (would have used more but I ran out)
1 tsp paprika
Salt and Pepper to taste
Heat a dutch oven or large pot over high heat with a small amount or oil or bacon grease in the bottom just until it starts to smoke. Season tri tip chunks generously with pepper. Add the meat to the heat pot. Every few minutes, stir the meat but allow it to brown well on every side. The hotter the pan and the more seared the meat, the more flavor. Move the meat to a bowl. Reduce the heat to medium and add the onion and bell pepper to the hot pan. After a few minutes, add the jalapenos. Sauté until the onion is soft and almost translucent. Add the garlic and sauté just until fragrant, about 30 seconds. Add the bacon crumbles and meat back to the pot. Increase the heat to medium high. Add the beer to the hot pan and scrape the bottom of the pan. Allow to boil until the liquid has been reduced by about half. Reduce heat to medium and add the beef broth, stirring well. After a few minutes, add the tomatoes, paste and kidney beans. Add roughly ½ of the seasonings. Stir well. Reduce heat to med low and cover. Allow to simmer for 2 hours. Taste the chili and add the remaining seasonings or more depending on how spicy or sweet you want your chili. Right before serving, taste again and add more seasoning as needed.
Its been so hot here in Phoenix, but when this past week finally cooled down (and by cooled down, I mean low 80s), I broke out this recipe I found on Foodgawker – I love it and make it at least once a week in the winter!
I usually use spinach instead of tatsoi, black beans instead of the cannellini, and I use petite diced tomatoes, but everything else I keep the same. I have made it with turkey sausage, white beans, and with green beans added – its a very forgiving recipe, I use it to clean out my pantry :)
http://houndstoothgourmet.com/tuscan-stoup/
Thank you Houndstooth Gourmet!
It looks complicated, but sooooo worth it!
Cola-Braised Pot Roast
Cook Time:
3 hr 45 min
6 servings
Ingredients
4 1/2 pound boneless chuck roast
3 1/2 teaspoons kosher salt, divided
2 teaspoons freshly ground black pepper
2 tablespoons minced garlic
2 teaspoons minced fresh rosemary leaves
2 tablespoons vegetable oil
2 cups beef stock or low-sodium canned beef broth
12 ounces cola soda
2 tablespoons tomato paste
2 1/2 tablespoons flour
Directions
Preheat the oven to 325 degrees F.
Season the roast well on all sides with 2 teaspoons of the salt and the pepper. On a cutting board combine the remaining salt, minced garlic and rosemary and, using the side of a knife, mash against the board repeatedly to form a paste. Using a small paring knife, make thin slits into the roast on all sides, about 2 inches apart, and fill the holes with the garlic-rosemary paste. Repeat until you have used all of the paste.
Heat a Dutch oven over high heat and add the oil. When the oil is hot, add the roast and cook until very well browned on all sides, 10 to 12 minutes. Add the beef stock and cola and bring to a boil, scraping the bottom of the pan with a wooden spoon to release any browned bits. Add the tomato paste and stir to blend. The liquid should be about 1/2 way up the sides of the roast. Cover the Dutch oven, place in oven, and roast until the meat is fork-tender, about 3 1/2 hours, turning the meat every hour and adding extra water if necessary to keep the liquid level at about 1/3 up the sides of the roast.
When the meat is fork-tender, remove the roast from the oven and carefully transfer the roast to a serving platter. Cover loosely to keep warm.
Skim off as much of the fat from the surface of the cooking liquid as possible. Reserve 2 tablespoons of the fat in a small bowl and add the flour. Stir to make a smooth paste. Add 1/2 cup of the hot cooking liquid to the bowl and whisk to combine. Slowly whisk this mixture into the hot cooking liquid that remains in the Dutch oven and place over high heat on the stovetop. Cook, whisking frequently, until mixture comes to a boil and thickens. Continue to cook for about 5 minutes, or until the sauce is thick enough to coat the back of a spoon and any floury taste is gone. Taste and adjust seasoning, if necessary.
Serve the roast with the hot gravy.
My husband is a chili fanatic, the hotter the better. He eats it year round. I think he would really like this recipe, I’m sure the chipotle peppers add a very nice kick! This is a saver.
interesting & great!
todd english was just on the today show & he was cooking up a steak chili as well!!
We love one-pot meals in our household. They’re always tasty and so easy on the cook. This chili with its prime rib and seasonings sounds over the top! Definitely one to try when prime rib goes on sale around the holidays.
I hi-jacked this from Paula Deen – very good. My family loves it.
Gumbo
3 large boneless skinless chicken breast halves
Salt and pepper
1/4 cup vegetable oil
1 pound smoked sausage, cut into 1/4-inch slices
1/2 cup all-purpose flour
5 tablespoons margarine
1 large onion, chopped
8 cloves garlic minced
1 green bell pepper, seeded and chopped
3 stalks celery chopped
1/4 cup Worcestershire sauce
1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
4 cups hot water
5 beef bouillon cubes
1 (14-ounce can) stewed tomatoes with juice
2 cups frozen sliced okra
4 green onions, sliced, white and green parts
1/2 pound small shrimp, peeled, deveined and cooked
Directions
Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.
One pot lasagna is always a winner in our house. It’s made the same way as a regular lasagna, with the same ingredients, however I use cute little bowties instead of noodles. I also put the ricotta mixture in a baggie and squirt it out onto the bowties. Just layer it up, sauce – (precooked) noodles or bowties — ricotta/egg mixture – shredded mozzarella – repeat 2 more layers. Heat it for 1/2 hour or so on 350′ until it’s heated through and the cheese is melted. Serve with hot bread and salad. :)
Your chili looks fabulous, Jamie! I can’t think of a better dish to splurge on than one that contains beef! YUM :)
I really want to participate in the contest, but I need to know what you mean by “linking to the widget”. I don’t understand how to do that. Hope you can help explain it to me. THANKS!
Becca-
Thanks for stopping by. Just click the blue button that says “Add Your Link” then fill in the fields that pop up for URL, name, and email. You’ll select your image and be good to go. I can’t wait to see your submission!
-Jamie
Is the link to the widget thing only if you have a blog? Do you have to do that if you just put your recipe in the comments?