Beef Chili


Adapted from the Kitchn's recipe.

In a large pot, 6 quarts or larger, brown:
  • 2 pounds grass-fed ground beef from Whole Foods (sprinkle meat with salt)

Set aside meat in a bowl.

In the same pan heat over medium:
  • 1 Tablespoon Canola oil

When oil is hot toss in:
  • 1 onion, diced

Stir and cook until onion is translucent, about 10 minutes. Then add:
  • 1 small carrot, diced
  • 1/2 jalapeno, seeds removed & diced

Cook, stirring occasionally, until veggies are tender, not mushy. Then add:
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon each: ground cumin, dried oregano
  • 2 teaspoons salt

Stir about 30 seconds and add:
  • 1 cup red wine

Stir and scrape bottom of pan (this is deglazing) until wine is almost absorbed. Don't fret if there's a bit of liquid at the bottom after a few minutes.

Add the meat back into the pan along with:
  • 3 cups low-sodium chicken broth

Bring to a simmer and turn down to lowest heat that keeps it bubbling just a bit. Simmer 45-60 minutes, until it's thickened to your liking.

Add in:
  • 1 28 oz can fire-roasted crushed tomatoes
  • 1 can kidney beans

Simmer 10-15 minutes more. Serve with:
  • diced avocado, corn chips, chopped cilantro


Chocolate Chip Cookies

A few weeks ago Sister-in-law Amy asked if my chocolate chip cookie recipe was on my blog. "It's on the back of the chocolate chip package," I told her. "But don't you make changes?" she replied. Ah yes, she wanted my secrets.

In order to respond I had to visualize myself alone in my kitchen, tweaking with reckless abandon. I went through each step in my head, then texted her as much as I thought could help. Later that day she reported success.

There has been no record of the liberties I take with this classic recipe. Until now. Enjoy with reckless abandon.