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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:
Can you believe that I have never had Prime Rib? It’s not right, I pay my taxes and clean my bathrooms, I deserve Prime Rib in my life.
It’s almost 8 o’clock and I haven’t eaten dinner (the kid had scouts late, I’m not a bad mom I swear) and now that I’ve seen this chili I don’t think anything I eat will be good enough!! Looks and sounds fabulous.
BEANS BOURGUIGNON
Ingredients
1/4-1/2 cup olive oil and/or wine
2 onions, chopped
2 carrots, sliced in half rounds
1-2 potato, chopped
2 cups water
6 oz tomato paste
1 tsp thyme
2 bay leaves
1 1/2 cups red wine
4 cups pinto beans, cooked
2-4 cloves garlic, pressed
1 tsp salt
1/2 lb mushrooms, sliced
Directions
Sauté onions in oil/wine.
Add carrot and potato. Stir in water, tomato paste, thyme and bay leaves. Bring to boil, reduce heat and simmer until potato and carrot are cooked, about 20 minutes. Add more water if necessary to keep vegetables covered.
Add wine, beans, garlic and salt. Return to boil, lower heat, simmer uncovered about 10 minutes more.
Meanwhile, sauté mushrooms in additional oil/wine. Combine with beans. Serve.
From Vegetarian Times, January 1996
My favorite chili recipe from Bon Appetit:
VEGETABLE CHILI
INGREDIENTS:
3 tablespoons olive oil
1 large onion, coarsely chopped
6 large garlic cloves, chopped (I crush them first)
3 14 1/2-ounce cans diced tomatoes in juice (I use 1 28-oz can and 1 14-oz can San Marzano tomatoes)
1 4-ounce can diced mild green chilies
3 tablespoons chili powder (I use more)
1 tablespoon ground cumin (I use a little more)
1 tablespoon dried oregano
2 15- to 16-ounce cans kidney beans, drained (I use pinto beans)
2 green bell peppers, cut into 1/2-inch pieces (I use red bell peppers)
1 10-ounce package frozen corn kernels (I use 1 15-oz can, unsweetened and unsalted)
DIRECTIONS:
Heat oil in heavy large pot over medium-high heat.
Add onion and garlic; sauté 5 minutes. Add tomatoes with juices, green chilies, chili powder, cumin and oregano. Cook 10 minutes to blend flavors.
Add beans, bell peppers and corn. Reduce heat to medium-low and simmer until chili is thick, stirring occasionally, about 35 minutes.
Season to taste with salt and pepper.
Serves 6.
From Bon Appétit
http://www.epicurious.com/recipes/food/views/4420
I want to get wrapped up in scarves, and take a long long walk in the cold air, just so I could come home and eat a huge bowl of this chili. it’s so scrumptious looking! bravo again! :)
Yummy! The chili looks delicious. It is definitely being added to my menu for an upcoming weekend/football/lazy day. :)
This sounds amazing and your photos are beautiful! I love one pot dishes that I can just put on, forget about and then, when remembered, have a fantastic comforting meal full of flavour. One of my favourite meals of all time since childhood has been a simple, old-fashioned oxtail stew. For just over a year beef on the bone was banned here in Britain following yet another CJD outbreak and I missed my oxtail stew so much!
I’ve tried “tweaking” it in the past -making an Andalucian inspired one once but, to me, nothing beats the simple tried and tested recipe:
INGREDIENTS:
750g oxtail
2 medium onion
2 garlic cloves
2 medium carrots
1 celery stalk
4 sprigs fresh thyme
2 bay leaves
300ml red wine
500ml beef stock
3 rashers streaky bacon
2 tablespoons flour
METHOD:
Start to heat up your crock pot to a high heat. As it is heating, cut up your bacon and peel and finely dice your onion, peel and slice your carrots and slice up your leeks.
Roll the oxtails in flour with a pinch of salt and pepper and then sear for a few minutes in the crock pot, remove and put to the side.
Add the bacon to the pot, when it has cooked add the onion, carrots, celery and crushed garlic.
Trim the thyme and add to the pot.
When the vegetables are all soft, add the oxtails back in and pour in the red wine.
Keep the heat high for about three minutes until the wine has reduced by a third then add trhe stock and turn the heat down.
Smack on the lid and leave for at least two and a half hours. Preferably all day!
1 broiler/fryer chicken (3-4 lbs.), cut up
4 c. water
3 medium carrots, halved widthwise
2 medium onions quarted
4 tsp. chicken bouillon granules
1 bay leaf
½ lb. whole fresh mushrooms
2 celery ribs, cut into 1” pieces
2 tbsp. butter
5 tbsp. flour
½ c. milk
1 c. frozen peas
1 tbsp. dried basil
1 tsp. salt
¼ tsp. pepper
Biscuits:
1 ½ c. flour
2 tsp. baking powder
2 tsp. sugar
¼ tsp. salt
5 tbsp. shortening
½ c. milk
Place the chicken, water, carrots, onions, bouillon, and bay leaf in a Dutch oven; bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add mushrooms and celery; simmer 15 minutes longer or until chicken is tender.
Remove chicken; allow to cool. Strain broth, reserving vegetables; skim fat. Set aside 2 c. broth (save remaining broth for another use). Discard bay leaf. Remove meat from bones. Chop vegetables and chicken into bit size pieces.
In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk and reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, cooked vegetables, peas, and seasonings. Pour into a greased 2 qt. baking dish; set aside.
For biscuits, in a large bowl, combine the flour, baking powder, sugar, and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times; cut with a floured 2 ½” biscuit cutter.
Place biscuits on top of chicken mixture. Bake, uncovered at 400oF for 25 minutes or until golden brown.
7 servings
Hearty Beef Stew (serves 6-8)
3 lbs chuck roast, cut into 1 ½” cubes 2 c. chicken broth
½ tsp salt 2 bay leaves
1 tsp black pepper 1 tsp. basil
3 tbsp oil 1 tsp. thyme
3 medium onions, chopped coarse 4 potatoes (red or Yukon) peeled and
3 medium cloves garlic, minced cut into 1” chunks
3 tbsp. flour 4 large carrots, peeled and sliced ½”
1 c. full bodied red wine thick
Place beef cubes in a large bowl. Sprinkle with salt and pepper; toss to coat. Heat 2 tbsp of oil over medium high heat in large soup kettle or dutch oven. Add beef in 2 separate batches. Brown meat on all sides, about 5 minutes per batch, adding remaining oil if needed. Remove meat and set aside.
Add onions to kettle; sauté until almost softened, 4-5 minutes. Reduce heat to medium and add garlic; continue to sauté for about 30 seconds longer. Stir in flour; cook until lightly colored, 1-2 minutes. Add wine, scraping up any browned bits that may have stuck to the kettle. Add stock, bay leaves, thyme, basil; bring to a simmer. Add meat; return to simmer. Cover and reduce heat, simmer about 1 hour.
Add potatoes and carrots, cover and return to simmer. Simmer until meat is just tender, about 1 hour. Adjust seasonings and serve.
Pot Roast with Red Wine and Rosemary
6 slices bacon, diced
3-4 lb pot roast
flour, salt, and pepper for dredging
2 onions, thinly sliced
6 cloves of garlic, smashed
1 cup red wine
1 15 oz can diced tomatoes
8 sprigs fresh rosemary
2 dry bay leaves
1. In a dutch oven on the stove, cook the bacon until browned. Remove with a slotted spoon and reserve.
2. Dredge the roast in flour seasoned with salt and pepper.
3. Sear the pot roast in the bacon drippings until browned on each side. Remove to a plate to rest.
4. Add the garlic and onion, sautee until browned.
5. Add wine and boil about 5 minutes, scraping up all browned bits off the bottom of the pan with a wooden spoon.
6. Add tomatoes and reserved bacon.
7. Nestle the roast into the tomatoes and add enough water to cover it about 3/4 of the way up.
8. Put the lid on the dutch oven and bake in a 350F oven until very tender, about 3 hours.
9. Remove beef from pot and rest, covered with foil. Strain pan sauces and serve with the meat, or slice the meat and pour the pan sauce over it before serving.
Your house will smell wonderful, I guarantee it!
I LOVE CHILI. It’s best when it’s so spicy that you can eat it cold and it’s still hot!!! A little bit of honey really adds a little contrast to the heat.