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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:
The Pasta e Fagioli from Cooks Illustrated. Can I leave the recipe here for that one? I first saw it at The Way the Cookie Crumbles, http://www.crumblycookie.net/2011/02/02/pasta-e-fagioli/
Can’t figure out why, but it kept telling me I seemed like spam…
This is actually my own recipe. I thought that was on one of the rules. Sorry, 6 months pregnant I must be seeing things…
Fiery Potato & Corn Chowder
2 tsp Butter
3 cups peeled and chopped Idaho Potatoes
1 cup chopped Celery
1 cup chopped Onion
8 cups Chicken Broth
1 package frozen Corn (16 oz)
1 finally chopped jalapeno, (I left about half the seeds because we like our food HOT!)
1 cup Heavy cream
1/3 cup flour
1 cup grated cheddar Cheese
1 cup grated Colby Jack cheese
5 strips of Bacon sliced into ½ inch pieces
2 cloves garlic, minced
2 tsp Thyme
2 tsp Tarragon
2 tsp Chipotle seasoning
1 whole chicken shredded, I use rotisserie chicken from the market
1. In Dutch oven cook bacon over medium heat until crispy, remove and reserve for garnish. Add butter, garlic, thyme, jalapeno, onion and celery to bacon fat and cook until tender, about 5 minutes. Add potatoes and chipotle seasoning, sauté about 5 minutes, until browned and tender. Stir in broth and tarragon, loosen particles from bottom of Dutch oven and bring to boil for about 5 minutes then reduce heat and simmer for 25 minutes.
2. Whisk together flour and heavy cream, stir into potato mixture. Cook over medium heat until thicken, about 5-10 minutes stirring constantly. Add corn and cook for another 2-3 minutes then reduce heat to low.
3. Add cheeses and chicken and cook stirring constantly until cheese is melted. Serve with reserved bacon.
My family’s favorite meal has been in the rotation for years. I don’t remember the name of it, so we call it “That Kielbasa/Potato/Pepper Thing”:
4 potatoes, peeled and cubed
2 red or green peppers, chopped
1 onion, chopped
1 pound kielbasa or smoked sausage, cut into 1/4″ slices
1/4 cup water (that’s all!)
1-1/2 tsp. seasoned salt
Add all ingredients in a dutch oven and cook, covered, for 25-30 minutes or until potatoes are done. Can also add some chopped cabbage.
I always call this my chilli – but really it’s more like bean soup – because there is NO kick to this chilli. I think originally it did have lots of heat, but when my mother made it for my father – he asked for a bit less heat, and somehow she ended up pulling out ALL the spices! For years we ate this “chilli” with just the main things mixed in together. Than when I got married and started making it myself, I “discovered” these cool tomatoes with basil, garlic and oregano in them and substituted them in for the diced tomatoes. Much better addition of the chilli! This is my favorite, easiest thing to make (especially if you freezer cook your hamburger before hand). I love to make it for Mom’s who have just had a baby because it’s loaded with protein, but very little that would affect a nursing baby’s tummy!
1 lb ground beef
1 onion, diced
2 cans Chilli beans
2 cans Pinto beans
2 cans Kidney Beans
2 cans diced tomatoes with garlic, oregano and basil.
Water as desired.
In a 2 qt stock pot cook hamburger and onion together. Drain excess fat. Add remaining ingredients, except water, to the pan. Stir well, and than if you’d like a bit thinner chilli – add water until it suits you. Thicker chilli – no need to add water. Heat thoroughly. For best results, combine all ingredients together in the morning and allow time for flavors to meld.
Top with cheese if so desired.
SOOO easy and delicious. I usually only use 2-3 pounds of short ribs and that’s usually enough.
Braised Short Ribs (with penne)
4 to 6 servings
2-4 pounds beef short ribs
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1 large onion, diced
3 cloves garlic, coarsely chopped
5 Roma or Plum tomatoes, cut into eighths
1 cup red wine, such as Cabernet Sauvignon
3 tablespoons Dijon mustard
2 cups low-sodium beef broth
1 pound cooked penne pasta
1/4 cup freshly grated Parmesan
1/4 cup chopped fresh flat-leaf parsley
Directions
Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
Season the ribs with salt and pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. In batches, add the ribs and brown on all sides, about 8 to 10 minutes. Remove the ribs and set aside. Add the onion and garlic and cook, stirring frequently, for 2 minutes. Add the tomatoes, wine and mustard. Bring the mixture to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the ribs to the pan. Add the beef broth, cover the pan and place in the oven for 2 1/2 hours until the meat is fork-tender and falls easily from the bone.
Remove the ribs from the cooking liquid. Using a large spoon, remove any excess fat from the surface of the cooking liquid. Using a ladle, transfer the cooking liquid in the bowl of a food processor. Process until the mixture is smooth. Pour the sauce into a saucepan and keep warm over low heat. Remove the meat from the bones. Discard the bones. Using 2 forks, shred the meat into small pieces. Stir the shredded meat into the sauce. Season with salt and pepper, to taste.
Place pasta in a large serving bowl. Using a slotted spoon, remove the meat from the sauce and add to the pasta. Pour 1 cup of the sauce over the pasta. Toss well and thin out the pasta with more sauce, if needed. Sprinkle the pasta with Parmesan cheese and chopped parsley before serving.
Recipe courtesy Giada De Laurentiis via foodnetwork.com (slightly adapted)
Hi Jamie. When will you be announcing last week’s winners to the entire group? I’d like to read their blogs as well if they blog about the contest and winning.
Tracy-
I’ll be creating a page this afternoon that will list all of the winners along with their links (if they have a blog). Stay tuned.
-Jamie
My favorite one pot meal is a Singaporean Chicken Curry. I don’t have an exact recipe for it as I cook with my senses, but here’s a rough guide:
Singapore Chicken Curry
Ingredients
1 medium onion, roughly chopped
4 cloves of garlic
2 inch piece of ginger, roughly chopped
Vegetable Oil
1/4 Cup Curry Powder (Try to find a Malaysian or Singapore brand from the Asian Grocery Store, but use what you can find)
1 3 lb chicken, cut into 10 pieces, or preferred bone in chicken parts (I prefer to use all drumsticks and thighs), (skin can be removed if you prefer, which I do so all the flavorful seasoning is absorbed into the meat)
1 14 oz can of coconut milk
2-4 medium to large yukon gold or red potatoes, peeled and cut into uniform chunks
optional spices: bay leaves, lemongrass
1. Puree the onion, garlic and ginger till smooth, add water by the tablespoon if needed. Mix curry powder with a few tablespoons of water till a thick paste is formed.
2. Heat 1/4 to 1/2 cup of vegetable oil in a large wok, thick bottomed pot or dutch oven over medium high heat. Saute pounded ingredients till softened but barely browned, then add curry paste, if you used sufficient oil, the mixture should not stick to the pan. adjust accordingly. Occasionally stirring, heat until the mixture is fragrant and a thick, colored oil rises to the top of the mixture. Adjust heat of stove as necessary to prevent scorching. If using bay leaves or lemongrass (bruised), stir in at this point.
3. Add chicken pieces, stirring to coat each piece completely. sprinkle a teaspoon of salt and stir to combine.
4. Add coconut milk, stirring to combine. Fill the now empty can with water and add to the pot. Allow to come to a boil, then reduce to a simmer and partially cover the pot. Curries can range from thick to soupy, so add as much water as you desire, keeping in mind the liquid will thicken from the simmering. You can also add chicken broth for added flavor, but reduce sodium accordingly. Stir occasionally, scrapping bottom of pot to ensure no sticking.
5. After about 45 minutes to an hour, add potatoes and continue to simmer for about 20 minutes or till tender (this will depend on how large you cut your potatoes)
6. By now, a colored oil should have risen to the top of your curry. Feel free to skim off most of it, but bear in mind that most of the spicy heat in the curry and flavor is in this oil, so don’t skim too much. This is when you know your curry is ready. If not, keep simmering and remove potatoes if they are falling apart. Add salt to taste (this will depend on the sodium level of the curry powder you are using, and if you use broth instead of water)
Enjoy! It might seem like a fussy recipe, but I assure you it’s worth it and very flexible! My ingredients listed are approximate. Sometimes I leave out the ginger, sometimes I add in dried or fresh chiles for extra heat or even sprinkle lime zest at the end. Feel free to use more or less curry powder according to your taste. I must have potatoes in all my curries, but feel free to leave out or use carrots or tomatoes instead, but then it won’t really be Singapore Chicken Curry. As long as you have onions, curry powder, lots of oil and chicken, you’re good to go!
WOW what a great prize to win!!
my favorite one pot meal is chicken and dumplings…like a lot of people above…i also put in egg noodles then top with the bisquick dumpling recipe!
This would be a great help to my cooking i have always wanted a 3 1/2 Quart Round Le Creuset French Ovens. thanks for an opportunity to win
Missy from Naches, WA
My favorite one pot meal is chili or chicken tortilla soup. Both make a lot which is great for a crowd or for freezing.