Back to blogging!

Stuff happens. I deleted my blog, no thyme to cook, because life took some unexpected turns when my dad got ill. and I thought I wouldn't be able to devote any time or thoughts to cooking, let alone blogging. So I deleted blog number one. It had been a nice diversion. So I tried to get it back. No can do. So here I go on blog number two...

I made what has to be the best tasting chili recipe yet! We love chili. With beans, without beans, but I had never made it with hunks of beef. Just ground beef. or chicken. So Karen posted a chili recipe on the Cooking Forum at the Gardenweb. She raved. Then Beverly raved. Then I got to copying and pasting. and then I got to actually cooking. then I raved! It's originally from epicurious. and it is a keeper. Best chili we've had yet! My baking on the other hand has pretty stayed the same, burnt and pretty much hit or miss, mostly miss!

The recipe called for mole paste. Trader Joe's USED to carry that sauce. Three other supermarkets and I came up empty handed. The self-proclaimed queen of takeout had to go totally scratch on this one. I googled quick and easy mole recipe. Found an easy one with great reviews! Worked out perfectly! I even have some in the freezer for next time. Which will be sooner than later!

Cubism for Chuck Roasts!


Simmering for five hours!



Sad little Corn Muffin from a Jiffy Mix. helps to read the box. I did fill halfway, but I filled TWELVE, not six :) So they ended up like corn hockey pucks. An exercise in futility to chew these things!



Finshed and oh so good! Spicy, comfort food goodness in a bowl!



Beef Chili with Ancho, Mole and Cumin
Source: Bon Appétit | February 2009
by Cheryl Alters Jamison and Bill Jamison
posted on the GW Cooking Forum by Riverrat
Printable Recipe

Chili:
1 tablespoon cumin seeds
4 bacon slices, chopped
1 4-pound boneless chuck roast, trimmed, cut into 1/2- to 3/4-inch cubes
1 large onion, chopped (about 2 cups)
4 large garlic cloves, chopped
3 1/2 cups (or more) beef broth, divided
1/4 cup pure ancho chile powder
1/4 cup Texas-style chili powder blend
1 tablespoon mole paste
2 teaspoons (or more) salt
2 teaspoons apple cider vinegar
1 1/2 teaspoons dried oregano, crumbled
1 to 2 tablespoons masa (corn tortilla mix)
1/4 teaspoon cayenne pepper (optional)

Garnishes:
Warm, freshly cooked or drained canned black beans or pinto beans
Chopped white, red or green onions
Grated cheddar cheese, Monterey Jack cheese, or queso fresco
Sliced fresh or pickled jalapeno chiles
Tortilla chips or oyster crackers

For chili:
Toast cumin seeds in heavy small skillet over medium heat until fragrant, stirring often, 4 to 5 minutes. Cool; grind finely in spice mill or in mortar with pestle.

Sauté bacon in large pot over mediumhigh heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl. Sprinkle beef with salt and pepper. Working in 4 batches, sauté beef in drippings in pot until browned, about 5 minutes per batch. Transfer beef and most drippings to bowl with bacon. Add onion and garlic to pot. Sauté until onion begins to brown, about 5 minutes. Add 1/2 cup broth to pot. Bring to boil, scraping up browned bits. Return beef, bacon, and any accumulated juices to pot. Mix in ancho chile powder, Texas-style chili powder, mole paste, 2 teaspoons salt, vinegar, oregano, and cumin seeds. Add 3 cups broth; bring to boil. Reduce heat to very low and simmer gently uncovered until beef is very tender, stirring occasionally and adding more broth by 1/2 cupfuls if chili is dry, about 2 1/2 hours. Mix in masa by teaspoonfuls to thicken chili or add more broth by 1/4 cupfuls to thin. Season chili with salt, pepper, and cayenne, if desired.

DO AHEAD: Can be made 3 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled. Rewarm over low heat.

For garnishes:
Set out garnishes as desired. Ladle chili into bowls and serve.


Allrecipes - Mexican Mole Sauce

2 teaspoons vegetable oil (I used olive oil)
1/4 cup finely chopped onion
1 tablespoon unsweetened cocoa powder (I used Droste)
1 teaspoon ground cumin
1 teaspoon dried cilantro (I used fresh, and chopped it)
1/8 tablespoon dried minced garlic (I used fresh and chopped it fine)
1 (10.75 ounce) can condensed tomato soup (I used one can of Rotel tomatoes with green chilies)
1 (4 ounce) can diced green chile peppers
(I also added a handful of finely ground almonds (food processor!) on the suggestion of one of the reviewers.

Heat the oil in a medium saucepan over medium heat, and cook the onion until tender. Mix in cocoa powder, cumin, cilantro, and garlic. Stir in the tomato soup and green chile peppers. Bring to a boil, reduce heat to low, cover, and simmer 10 minutes. (I simmered much longer, and I whizzed the whole thing in the food processor to make a smoother sauce)

It's nice to be back blogging!

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