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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:
I love making ratatouille in my Le Creuset 5.5Qt. round french oven.. This is the recipe I use! I don’t like mushrooms so I use yellow squash instead.
3 tbsp olive oil
3 garlic cloves, minced
2 tsp dried parsley
1 eggplant, cut into cubes
2 zucchini, sliced
1 large yellow onion, sliced
2 yellow squash, sliced
1 green bell pepper, sliced
28 oz. can whole tomatoes, drained and squished
kosher salt, to taste
pepper, to taste
1 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded
Heat olive oil in a 5.5 qt dutch oven. Preheat oven to 350 degrees.
Add garlic, cooking until lightly browned. Add eggplant, sauteing for 5 minutes. Add parsley and onion, sauteing for 5 minutes. Remove from heat. Stir in all vegetables. Add salt and pepper, to taste. Cook, covered, for 50 minutes. Remove lid and top with cheeses. Cook an additional 25 minutes, until cheese is browned. Serve hot.
I got this from Picky Palates Blog….. excellent!
Chicken Corn Chowder
2 Tablespoons extra virgin olive oil
2 stalks of celery, finely chopped
1 medium bell pepper, color of choice, finely chopped
1 medium onion, finely chopped
1 jalapeno, finely chopped, seeds and membrane removed
1/4 Cup thinly sliced or chopped ham or canadian bacon
3 cloves garlic, minced
2 14 oz cans chicken broth
3 Tablespoons flour
3 ears of fresh corn kernels
2 large chicken breasts, cooked and shredded
4 oz softened cream cheese
1 Cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 Cup shredded cheddar cheese
1. Place olive oil in a large pot over medium heat. Saute celery, bell pepper, onion and jalapeno until softened. Stir in garlic and ham; cook for another 3 minutes. Whisk the broth with the flour in a large bowl then stir into soup. Stir in corn and chicken. Bring to a low boil and reduce heat. Whisk together the cream cheese and milk in a large bowl until smooth. Stir into soup along with the salt, pepper and cheddar cheese. Simmer until ready to serve.
This looks amazing… I love hot chili! I’m excited about the exchange… Gonna think something up now :)
Ingredients
1 pound red potatoes, cubed
3 tablespoons water
3/4 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
1/2 cup chopped onion
1 tablespoon olive oil
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon pepper
4 cups fresh baby spinach
5 bacon strips, cooked and crumbled
Directions
Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4 minutes or until tender; drain.
In a large skillet, saute kielbasa and onion in oil until onion is tender. Add potatoes; saute 3-5 minutes longer or until kielbasa and potatoes are lightly browned.
Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Add spinach and bacon; cook and stir until spinach is wilted. Yield: 4 servings.
This sounds amazing! I would definitely add in some beans, since that’s one of my favorite things about chili, but I’m loving this!
One of my family favorites is Chicken Courdon Bleu…very simple but delicious!
Take chicken breast and pound them out a little to make them thinner and flat. Add 2-3 slices of thinly sliced ham and a piece of swiss cheese on top of the flattened chicken breast. Fold the breast in half and hold it together with a toothpick. Place in a baking dish and add 1-2 cans of Cream of Chicken soup on top to cover the breast. Bake covered in a 350 degree oven for 1 hour. The last 10 minutes of baking time I uncover to allow to brown slightly. Serve this alone or with a bed of rice or buttered noodles. Simply and deliciuos!
Here’s my Chicken Mitsy…everyone asks for this recipe!!!
3 cups cooked chicken chunks
1 cup sauteed mushrooms
1 pkg. wild rice, cooked
1 can cream of mushroom soup
8 oz. sour cream
1 t. curry
1/2 cup dry sherry
Mix all together and bake at 350 for about 45 minutes or until bubbly.
Even better the second day!!!
My favorite one-pot meal is Arroz con Pollo! I can’t remember where I got the recipe from, but it’s been on rotation for a while now :)
Ingredients:
1 tbsp. olive oil
2 tsp. salt
1/2 tsp. freshly ground black pepper
8 chicken pieces (4 thighs, 4 drumsticks)
2 ounces smoked ham, diced
1 chopped onion
1 chopped red bell pepper
1 chopped green bell pepper
2 cloves minced garlic
1 3/4 cups canned tomatoes, drained and chopped
1 tbsp. tomato paste
2 cups chicken stock
1 cup long-grain rice
2 tbsp. fresh parsley, chopped
Directions:
1. In a large pan, heat oil over medium-high heat.
2. Season chicken with 1/4 tsp. salt and 1/4 tsp. pepper. Brown on both sides. Set aside, and remove all but 2 tbsp. of fat from the pan.
3. Reduce heat to medium-low. Add onion and garlic and cook, stirring occasionally until the onions start to soften. Add bell peppers and cook, stirring occasionally until softened.
4. Add tomatoes, tomato paste, stock, and remaining salt and pepper. Bring to a simmer.
5. Add rice and stir. Add chicken in an even layer.
6. Simmer, partially covered, over moderately low heat until the chicken and rice are just done (about 20-25 minutes).
7. Garnish with parsley and serve.
Enjoy! :)
One of our favorite one-pot meals is Chicken-n-Dumplings. Just put the whole chicken into a pot of water, water should be covering the top of the chicken, and cook. Take chicken out and shred. Return to the pot and add seasonings like salt, pepper, etc. and boil. Make dumplings either from scratch or use the Bisquick recipe. Sometimes, I’m so lazy I just use the canned biscuits. Plop small rounds of biscuits into the boiling water. Just remember that the dumplings will puff up. I got this recipe out of the Country Weekly magazine. It was a Tim McGraw/Faith Hill recipe. Really easy.
A slow cooker turkey chili–simple, healthy, easy, what more could you ask for? http://allrecipes.com/recipe/lauras-quick-slow-cooker-turkey-chili/detail.aspx