As you can imagine, any time Holly and I get together there is a lot of talk about food. And none more than when we are planning a girls weekend at my cabin. We knew it would be hot. We knew our other partner in crime (Hi Em!) was coming with us and likely didn’t want to spend ALL DAY cooking. We knew we wanted delicious food. Enter Chipotle Pulled Pork Sliders, made in the slow cooker. My favorite kitchen tool in the winter, it is also unbelievably useful in the summer. Especially when you don’t want to heat up your cabin with the oven. Especially when you’re going to want something amazing for dinner. Especially when you want to spend the day outdoors, splashing in the lake and taking the boat out for a spin!…
Southwest Salad with Cilantro Chipotle Dressing, the perfect summer salad! A little bit spicy, a little bit tangy, creamy and cool, this dressing is the perfect foil to this flavorful southwestern salad!
A weekend at the cabin never fails to reinvigorate me. It’s always nice to spend time with those I love the most without the constant interruption of all of our busy schedules. A part of that reinvigoration is always finding ways to nourish my soul…and my body. So with that said, I was really in the mood for some fresh food this weekend. Southwest Salad with Cilantro Chipotle Dressing fit that bill nicely!…
Party time in my house tonight. Tonight is book club and I am hosting! What is the book you ask? Silly you*, now let’s get on to important details! Every time I host, I am excited to put together a menu that I think that my friends would enjoy. But, I also work a full time job, have 2 kids and don’t have a ton of time to make a lot of complicated dishes. Enter these rosemary chipotle spiced nuts. Simple, yet elegant. Quick, yet so, so tasty….
We are squarely in that time of year when the winter chill has set in and comfort foods – soups and stews, chili, and rich pasta dishes – are what I reach for again and again. After all of the indulgence of the holidays, this chili is a great balance of healthy(-ish) and hearty.
I’ve been making a version of this chili for years. It started with a recipe from the great Ellie Krieger (find the original here), and over the years has morphed into something a little spicier and a little richer, without totally sacrificing the nutrition. My husband likes it served with generous amounts of shredded sharp cheddar and some sour cream. I think it’s great on it’s own. It freezes well and keeps, refrigerated, for 3-4 days.
Most chili recipes are fairly flexible and can be adjusted to fit your personal and family tastes. If you’re nervous about the heat from the chipotle peppers, remove the seeds but don’t eliminate the peppers entirely. They give a beautiful, rich, and almost smoky flavor that is really worth trying. I also recommend taking the extra time to puree whole, canned tomatoes instead of using the more typical crushed tomatoes. I particularly love Muir Glen Fire Roasted San Marzano style tomatoes, but if you’re wanting to save time and dishes, go ahead with regular crushed tomatoes.
Chipotle and Stout Chili
- 1 tablespoon of olive oil
- 1 small onion diced
- 2-3 medium carrots peeled and roughly diced
- 2 red bell peppers diced
- 2 heaping teaspoons cumin
- 16 ounces lean ground beef grassfed, organic if possible
- 2 teaspoons of adobo sauce from canned chipotle in adobo
- 1-2 chipotle peppers in adobo minced
- 1/2 teaspoon oregano
- 16 ounces good stout beer I prefer Guinness
- 1 28 ounce can of whole, fire roasted tomatoes
- 1 15 ounce can cannellini beans, drained and rinsed
- 1 15 ounce can black beans, drained and rinsed
- 1 15 ounce can dark red kidney beans, drained and rinsed
- salt and pepper to taste
Heat the olive oil in a dutch oven
Add the onion, carrot, and bell pepper and saute until just softened, about 10 minutes
Add the cumin and stir until fragrant, about one minute.
In the same pot, brown the ground beef until no longer pink.
Add the chipotle peppers and adobo sauce, removing the seeds if you prefer less spice.
Puree the tomatoes in a blender and add to the chili mixture.
Stir in the beer.
Mix in the oregano and season with salt and pepper to taste.
Allow to simmer, partly covered, approximately 30 minutes. Stir occasionally.
Remove the lid and stir in the beans. Simmer for 20-30 minutes.
Adjust seasoning and serve with your favorite toppings.
What are your go-to comfort foods in the winter?