Classic Beef Chili for Two

Chili is one of the reasons to get excited about fall. On my list of culinary goals, making that first batch of chili lies shortly after getting my hands on as many pumpkin-based treats as possible. And if the season's motivation wasn't enough, this recipe fit perfectly into the theme I chose for this year's football snacks - matching the snack (and beer, when possible) to the city/region of the Packer's opponent. In week two, the Packers played the Washington Redskins, with DC being home to the famous Ben's Chili Bowl. (Yes, I considered making chili to use in a half-smoke, put opted for a bowl of chili with some leftover Zucchini Corn Muffins instead.) Leftovers were also somewhat inauthentically repurposed Cincinnati Chili for the week 3 game, and the bit remaining in the freezer just may turn into Coney Dogs for the Lions game on October 6th (despite their origins, Coney Dogs have become a signature dish of Detroit).

I definitely won't argue that chili is a dish typically suited to big batches, but when you don't have a lot of people to feed and love to tweak and experiment like I do, a recipe for two is just perfect. It's often not straightforward to adapt a big batch recipe down to a modest meal, but when the source is America's Test Kitchen, there's no reason to worry that the scaled recipe is a pale comparison to the original. This recipe has the perfect level of spiciness, bold enough to excite the taste buds, but not so assertive that the smoky cumin, coriander, and garlic disappear. There's a nice balance between the meat, beans, and veggies - the chili is stick-to-your-ribs hearty without being a total gut-bomb, satisfying the heartiest of appetites without scaring away those who aren't total carnivores. Though ATK's specialty is precise and thorough perfection of recipes, I can already see myself trying some of my own versions - poblanos, black beans, and pork, perhaps? Green chilies, white beans, and chicken? Though perfection in its own right, like any good recipe, this one inspires further culinary creativity.

Classic Beef Chili
adapted from America's Test Kitchen Cooking for Two (2010)
serves 2

1 tablespoon vegetable or canola oil
1 small white or yellow onion, minced
1/2 red or orange bell pepper, stemmed, seeded, and cut into 1/2-inch pieces
3 garlic cloves, minced or pressed through a garlicpress
1 1/2 tablespoons chili powder (I love anco)
1 teaspoon ground cumin
3/4 teaspoon ground coriander
1/4 to 1/2 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1/8 to 1/4 teaspoon cayenne pepper
Salt
8 ounces 85 percent lean ground beef
3/4 cup cooked red kidney or pinto beans
1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce

1. Heat the oil in a medium saucepan over medium heat until shimmering. Add the onion, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, cayenne, and 1/4 teaspoon salt, and cook, stirring often, until the vegetables begin to soften and the spices are fragrant, 3 to 5 minutes.

2. Stir in the beef and cook, breaking up the meet with a wooden spoon, until no longer pink, about 2 minutes.

3. Stir in the beans, diced tomatoes with their juice, and tomato sauce, and bring to a boil. Cover, reduce the heat to low, and simmer, stirring occasionally, for 45 minutes.

4. Uncover and continue to simmer, stirring occasionally, until the beef is tender and the chili is dark, rich, and slightly thickened, about 15 minutes longer. (If at any time the chili begins to stick to the bottom of the pot, stir in 1/4 cup water). season with salt to taste and serve.

Brie and Bacon Burger with Cherry Mayo

It's cherry season! The notable Door County cherries are finding their way to the farmers' market along with sweet and sour cherries from lots of other local farmers. It's hard to resist just eating them all plain, but I try to preserve some of each summer fruit as it comes so I can enjoy them long after the season has passed, most often as jam or preserves. Although I most frequently scoop them generously on toast, yogurt, and ice cream, subtle accents of fruit in savory dishes are a thing of beauty. The sweet-sour flavor of the cherry preserves are a wonderful complement to the savory, smoky bacon, creamy brie, and hearty beef piled high in this indulgent burger. Each bite is a complex collection of complementary flavors that traverses a host of textures, moving from creamy Brie to tender onions to charred burger, book-ended by toasty bread. A perfect choice for a summer cookout now, you'll still be a craving a journey back to this taste of summer in the depths of winter.

Brie and Bacon Burger with Cherry Mayo
makes 1 burger

2 ounces thick-cut bacon (1 to 2 slices, depending on size)
1/2 cup sliced white or yellow onion
Salt and freshly ground black pepper
1 whole grain burger bun or pretzel bun
Olive or canola oil or melted butter
1 tablespoon mayonnaise
1 tablespoon cherry preserves
1 ounce sliced Brie
4- to 6-ounce grass-fed beef patty

1. Preheat a pan over medium heat. Add bacon and cook, turning occasionally, to desired level of crispiness. Drain bacon on paper towels, reserving grease in the pan.

2. Reduce heat to medium low, add onions, and add a pinch of salt and ground black pepper. Cook, stirring occasionally, until onions are tender and caramelized, 10 to 15 minutes.

3. Meanwhile, prepare a grill over medium to medium high heat. Brush burger bun with oil or melted butter and grill until bun is golden and toasted, just a couple of minutes. While the bun is toasting, combine mayo and cherry preserves in a small bowl. After bun has cooled to room temperature, spread top half with cherry mayo.

4. When grill is ready, brush each side of burger with oil and season with salt and pepper. Grill, turning once halfway through, to just shy of desired level of doneness (I like my burgers medium rare). Place onions and bacon on burger patty and top with Brie. Cook until burger is cooked to desired level and cheese is melted. Place burger on bottom half of bun, top with other half, and serve promptly.

Mini Honey Mustard Meatloaves

As for many people, meatloaf is one of my favorite comfort foods, but without a big family to feed, recipes that make one or two loaves at a time can be a bit much. This recipe, however, is absolutely perfect for feeding one or two people for a just meal or two. It's only a short list of readily available ingredients that go into these miniatures, but they still induce all the warm and fuzzy feelings that a good meatloaf should. Delicious piping hot from the oven with a side of mashed potatoes, the leftovers are splendid repurposed into a meatloaf sandwich topped with caramelized onions and even more cheese. If you want to freeze extra (uncooked) meatloaves, as I did, skip the honey mustard-ketchup mixture and cheese topping until you're ready to bake them. Even if the darkness and cold temperatures of winter aren't to your liking, it's the perfect time to cozy up at home with a hearty plate like this one.

Mini Honey Mustard Meatloaves
adapted from Martha Stewart Everyday Food
serves 4

2 tablespoons honey mustard
2 tablespoons ketchup
1 pound ground beef chuck
1 large egg, lightly beaten
1/2 cup whole wheat panko
1 cup shredded cheddar (about 4 ounces)
Coarse salt and ground pepper

1. Preheat oven to 450 degrees, with racks in upper and lower thirds. Brush a rimmed baking sheet with oil. In a small bowl, mix together honey  mustard and ketchup.

2. In a medium bowl, combine beef, egg, panko, 1/2 cup cheddar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Form into four 2-by-4-inch loaves; place on baking sheet. Brush with mustard mixture; top with remaining 1/2 cup cheddar.

3. Transfer meatloaves to oven and bake until loaves are cooked through, 15 to 20 minutes, rotating sheets after 10 minutes.

Corn Bread Tamale Pie

I had some thawed ground beef and was looking for something more imaginative than spaghetti (not that I don't like spaghetti), but still quick and easy for dinner. I also had a craving for corn bread all weekend and this recipe is the perfect solution. Ground turkey is also good in this dish. Although it's good as is, salsa, sour cream, and shredded cheese make excellent toppings.

Corn Bread Tamale Pie
from The Joy of Cooking

makes 6 servings

1 lb. ground beef
1 medium onion, chopped
1 c. canned black beans, rinsed and drained
1 c. drained canned or frozen corn
1 c. tomato sauce
1 c. water or beef or chicken broth
1/2 c. diced green bell pepper (optional)
1 T. chili powder
1/2 t. ground cumin
1 t. salt
1/4 t. black pepper
3/4 c. cornmeal
1 T. all-purpose flour
1 T. sugar
1.5 t. baking powder
1/2 t. salt
1 egg
1/3 c. milk
1 T. vegetable oil

1. Saute ground beef and chopped onion in a large skillet over medium-high heat until the meat is browned and the onion translucent, about 10 minutes.

2. Add black beans, corn, tomato sauce, water or broth, pepper, chili powder, cumin, salt, and black pepper. Simmer 15 minutes; set aside. Preheat the oven to 425 degrees F.

 

3. Whisk cornmeal, flour, sugar, baking powder, and salt together in a medium bowl. In a small bowl, whisk together egg, milk, and vegetable oil. Pour the wet ingredients over the dry and whisk together until well combined. Spread the meat mixture in a greased 3-quart casserole and cover with the corn bread topping. The topping will disappear into the meat mixture but will rise during baking and form a layer of corn bread. Bake until corn bread is brown, 20 to 25 minutes.

 

Basil Pan Burgers

I was in the mood for burgers for dinner tonight, so I went to go-to burger recipe from Better Homes and Gardens. It's only it a little bit of extra work for a much better burger. It also was a great recipe to test out my new cast iron grill pan! This recipe is also really delicious with ground turkey.

Basil Pan Burgers
from The Better Homes and Gardens New Cookbook

makes 4 burgers

1 egg, slightly beaten
1/4 c. chopped onion
1/4 c. grated Parmesan cheese
2 T. fine dry bread crumbs
2 T. snipped fresh basil or 1 t. dried basil, crushed
2 T. ketchup
1/4 t. salt
1/4 t. black pepper
1 clove garlic, minced
1 lb. lean ground beef

1. In a medium bowl combine egg, onion, Parmesan cheese, bread crumbs, basil, ketchup, salt, pepper, and garlic. Add beef; mix well. Shape beef mixture into four 3/4-inch-thick patties.

 

2. Lightly coat a heavy skillet with cooking spray (or use a heavy nonstick skillet). Preheat skillet over medium-high heat until hot. Add patties. Reduce heat to medium and cook, uncovered, for 12 to 15 minutes or until temperature measures 160 degrees F on an instant-read thermometer, turning patties once halfway through cooking. If patties brown too quickly, reduce heat to medium low. Serve patties on buns with desired fixings.

Hamburger Pie

This recipe is similar to my last one: complete meal in one dish (has protein, starch, and vegetables), is simple but satisfying, and helps me make more room in my freezer and cabinet for all the supplies I'll be picking up for Christmas dinner this week.

Hamburger Pie
adapted from The Better Homes and Gardens New Cookbook

1.5 lbs potatoes, mashed or one 24-ounce package refrigerated mashed potatoes
1 pound lean ground beef
1/2 cup chopped onion (1 medium)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 can whole kernel corn, drained and rinsed*
1 can green beans, drained and rinsed*
1 10.75-ounce can condensed tomato soup
1 cup shredded cheddar cheese

1. Prepare mashed potatoes if necessary; set aside. In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat. Add salt and pepper. Stir in corn, green beans, and soup. Pour into a greased 2-quart rectangular baking or casserole dish.

2. Spoon mashed potatoes onto ground beef mixture and smooth into an even layer. Sprinkle cheese over potatoes. Bake, uncovered, in a 350 degree oven for 30 to 35 minutes or until mixture is bubbly and cheese begins to brown.

*Alternatively, you can use about 2.5 cups total fresh green beans and corn or frozen green beans and corn, thawed.

Meat Loaf

Meat loaf is the ultimate comfort food, especially when served with a hearty helping of mashed potatoes. This is my favorite meatloaf recipe that I've come across so far, far better than meat loaf made with condensed vegetable soup. Although it's a subtle change, adding brown sugar and dry mustard to the ketchup glaze really makes a big difference.

Meat Loaf
from the Better Homes and Gardens New Cookbook

2 eggs, beaten
3/4 cup milk
2/3 cup fine dry bread crumbs or 2 cups soft bread crumbs (2 1/2 slices)
1/4 cup finely chopped onion
2 tablespoons snipped fresh parsley
1 teaspoon salt
1/2 teaspoons dried leaf sage, basil, or oregano, crushed
1/8 teaspoon black pepper
1 1/2 pounds lean ground beef, ground lamb, or ground por
1/4 cup ketchup
2 tablespoons packed brown sugar
1 teaspoon dry mustard

1. In a medium bowl combine eggs and milk; stir in bread crumbs, onion, parsley, salt, sage, and pepper. Add ground meat; mix well. Lightly pat mixture into an 8x4x2-inch loaf pan.

2. Bake in a 350 degree oven for 1 to 1 1/4 hours or until internal temperature registers 160 degrees on an instant read thermometer. Spoon off fat. In a small bowl combine ketchup, brown sugar, and mustard; spread over meat. Bake for 10 minutes more. Let stand for 10 minutes before cutting into eight slices.

Baked Spaghetti

I love pasta. The Atkins Diet will never be for me. Spaghetti is a great quick meal when you don't have time to make anything fancy or time-consuming, but still want a filling meal that isn't just sandwiches or fast food. As a kid, I always looked forward to spaghetti night. My family even had special Fiestaware bowls we used for spaghetti; they were even in Poppa, Momma, and Baby Bear sizes.

I recently got a bunch of free whole wheat pasta from the grocery store (thank you BOGO sales and coupon doubling), and was searching for ways to use it other than regular spaghetti. I love baked spaghetti, though for whatever reason, I've never tried to make it myself. My staple cookbooks didn't have a recipe for it, so I browsed a few recipes on various website and decided to make up my own.

This dish can be fairly healthy, or really indulgent. I chose to stay more at the healthy end of the spectrum, using whole wheat pasta, ground turkey, and not a huge amount of cheese (although being a born-and-bred Wisconsin girl, I was mighty tempted). Next time I think I'm going to throw in some mushrooms as well. If you want to go all out, use ground italian sausage, white pasta, and as much cheese as your heart desires. I was very pleased with how this turned out and will definitely be making it again in the future.

Baked Spaghetti

Ingredients
1 lb. angel hair pasta or spaghetti noodles (or almost any other pasta of your choice)
1 lb. lean ground beef, turkey, or Italian sausage
1 medium onion, chopped
½ c. green pepper, chopped
2 t. minced garlic
1 t. dried oregano
1 t. dried basil
1 t. salt
1 (10.75 oz.) can condensed cream of mushroom soup
1 (10.75 oz.) can condensed tomato soup
1 (8 oz.) can tomato sauce
1 c. water
1 c. mozzarella cheese
½ c. mild cheddar cheese

Step 1. Cook spaghetti according to package directions; drain.
Step 2. Meanwhile, cook ground beef, onion, green pepper, and garlic in a Dutch oven until meat is no longer pink; drain. Add soups, tomato sauce, water, and seasonings to meat mixture; stir well.
Step 3. Add spaghetti to meat sauce, along with ½ c. mozzarella cheese; stir well. Transfer mixture to greased 9 x 13 baking dish. Sprinkle top with cheddar and remaining mozzarella cheese.
Step 4. Bake at 350 °C for 25 to 30 minutes or until mixture is hot and bubbly and cheese is golden brown.