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Holiday Recipe Exchange | Prime Rib Chili

by Jamie on October 10, 2011

Post image for Holiday Recipe Exchange | Prime Rib Chili

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!

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Prime Rib Chili

October 10th, 2011

Yield: 4-6 servings

Prep Time: 30 minutes

Cook Time:

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*
1/2 cup Chili Powder (see recipe, below)
2 tablespoons tomato paste
1 28-ounce can whole San Marzano tomatoes
1 tablespoon grated unsweetened chocolate

Directions:

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:

- Chile peppers are HOT, so wear gloves when preparing them for this chili. Be sure to keep your hands away from your face. Wash hands thoroughly after prepping the peppers.
- This chili is spicy – if you are fond of heat, you’ll want to cut back on the chipotle peppers in adobo.
- If you think the chili to too thick, gradually add in a little water until you reach the desired consistency.
- I have not tried this recipe with another chili powder; therefore I cannot comment as to how it will turn out.

- I found my dried ancho chiles near the fresh peppers at my local grocery store.

My Baking Addiction adapted from Tyler Florence

How To Participate

For a chance to win a 3 1/2 Quart Round Le Creuset French Oven:

  1. Write and post a recipe on your blog featuring ONE POT MEALS.
  2. Include “Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Exchange sponsored by Le Creuset.” in your blog post.
  3. No blog? Just leave your recipe in the comments section.
  4. 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).
  5. Submit your post before Oct. 17, 11:59 PM.
  6. Anyone can participate in the link up, but the prizes will ship to US addresses only.
  7. 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:


{ 53 comments… read them below or add one }

Becca October 10, 2011 at 7:30 am

Your chili looks fabulous, Jamie! I can’t think of a better dish to splurge on than one that contains beef! YUM :)
I really want to participate in the contest, but I need to know what you mean by “linking to the widget”. I don’t understand how to do that. Hope you can help explain it to me. THANKS!

Reply

Jamie October 10, 2011 at 8:46 am

Becca-

Thanks for stopping by. Just click the blue button that says “Add Your Link” then fill in the fields that pop up for URL, name, and email. You’ll select your image and be good to go. I can’t wait to see your submission!

-Jamie

Reply

Tori October 11, 2011 at 5:12 pm

Is the link to the widget thing only if you have a blog? Do you have to do that if you just put your recipe in the comments?

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Sherrie October 10, 2011 at 7:35 am

One pot lasagna is always a winner in our house. It’s made the same way as a regular lasagna, with the same ingredients, however I use cute little bowties instead of noodles. I also put the ricotta mixture in a baggie and squirt it out onto the bowties. Just layer it up, sauce – (precooked) noodles or bowties — ricotta/egg mixture – shredded mozzarella – repeat 2 more layers. Heat it for 1/2 hour or so on 350′ until it’s heated through and the cheese is melted. Serve with hot bread and salad. :)

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CabinGirl October 10, 2011 at 8:57 am

I hi-jacked this from Paula Deen – very good. My family loves it.

Gumbo
3 large boneless skinless chicken breast halves
Salt and pepper
1/4 cup vegetable oil
1 pound smoked sausage, cut into 1/4-inch slices
1/2 cup all-purpose flour
5 tablespoons margarine
1 large onion, chopped
8 cloves garlic minced
1 green bell pepper, seeded and chopped
3 stalks celery chopped
1/4 cup Worcestershire sauce
1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
4 cups hot water
5 beef bouillon cubes
1 (14-ounce can) stewed tomatoes with juice
2 cups frozen sliced okra
4 green onions, sliced, white and green parts
1/2 pound small shrimp, peeled, deveined and cooked
Directions
Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.

Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.

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Lana @ Never Enough Thyme October 10, 2011 at 9:01 am

We love one-pot meals in our household. They’re always tasty and so easy on the cook. This chili with its prime rib and seasonings sounds over the top! Definitely one to try when prime rib goes on sale around the holidays.

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linda October 10, 2011 at 9:22 am

interesting & great!
todd english was just on the today show & he was cooking up a steak chili as well!!

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Valerie October 10, 2011 at 9:34 am

My husband is a chili fanatic, the hotter the better. He eats it year round. I think he would really like this recipe, I’m sure the chipotle peppers add a very nice kick! This is a saver.

Reply

Pam Bustamante October 10, 2011 at 9:53 am

It looks complicated, but sooooo worth it!

Cola-Braised Pot Roast

Cook Time:
3 hr 45 min
6 servings

Ingredients
4 1/2 pound boneless chuck roast
3 1/2 teaspoons kosher salt, divided
2 teaspoons freshly ground black pepper
2 tablespoons minced garlic
2 teaspoons minced fresh rosemary leaves
2 tablespoons vegetable oil
2 cups beef stock or low-sodium canned beef broth
12 ounces cola soda
2 tablespoons tomato paste
2 1/2 tablespoons flour
Directions
Preheat the oven to 325 degrees F.
Season the roast well on all sides with 2 teaspoons of the salt and the pepper. On a cutting board combine the remaining salt, minced garlic and rosemary and, using the side of a knife, mash against the board repeatedly to form a paste. Using a small paring knife, make thin slits into the roast on all sides, about 2 inches apart, and fill the holes with the garlic-rosemary paste. Repeat until you have used all of the paste.
Heat a Dutch oven over high heat and add the oil. When the oil is hot, add the roast and cook until very well browned on all sides, 10 to 12 minutes. Add the beef stock and cola and bring to a boil, scraping the bottom of the pan with a wooden spoon to release any browned bits. Add the tomato paste and stir to blend. The liquid should be about 1/2 way up the sides of the roast. Cover the Dutch oven, place in oven, and roast until the meat is fork-tender, about 3 1/2 hours, turning the meat every hour and adding extra water if necessary to keep the liquid level at about 1/3 up the sides of the roast.
When the meat is fork-tender, remove the roast from the oven and carefully transfer the roast to a serving platter. Cover loosely to keep warm.
Skim off as much of the fat from the surface of the cooking liquid as possible. Reserve 2 tablespoons of the fat in a small bowl and add the flour. Stir to make a smooth paste. Add 1/2 cup of the hot cooking liquid to the bowl and whisk to combine. Slowly whisk this mixture into the hot cooking liquid that remains in the Dutch oven and place over high heat on the stovetop. Cook, whisking frequently, until mixture comes to a boil and thickens. Continue to cook for about 5 minutes, or until the sauce is thick enough to coat the back of a spoon and any floury taste is gone. Taste and adjust seasoning, if necessary.
Serve the roast with the hot gravy.

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Heather October 10, 2011 at 10:29 am

Its been so hot here in Phoenix, but when this past week finally cooled down (and by cooled down, I mean low 80s), I broke out this recipe I found on Foodgawker – I love it and make it at least once a week in the winter!

I usually use spinach instead of tatsoi, black beans instead of the cannellini, and I use petite diced tomatoes, but everything else I keep the same. I have made it with turkey sausage, white beans, and with green beans added – its a very forgiving recipe, I use it to clean out my pantry :)

http://houndstoothgourmet.com/tuscan-stoup/

Thank you Houndstooth Gourmet!

Reply

Kate October 10, 2011 at 10:45 am

I won a local chili contest with this recipe I created below!
Albert’s Favorite Chili
* Named for Albert the Bull in Audubon IA!

Oil
3-4 lb trip tip, cut into small chunks
1 onion, diced
1 bell pepper, diced
2 jalapenos, diced
5 cloves of garlic, diced or through a garlic press
1 bottle of your favorite beer (dark is better, can use beef stock instead)
1 cup beef stock
1 cup crumbled bacon
3 cans (14 oz) diced tomatoes, I used fire roasted tomatoes
1 small can tomato paste
2 cans (14 oz) kidney beans, rinsed and drained

Chili seasoning is tough because the heat level is entirely up to you and because it is good to add more to taste after the chili has cooked for a few hours. Below is roughly what I used.
1 tbls Hot Mexican Style Chili Powder
2 tbs Ground Red Pepper
1 tsp chili powder
¼ cup brown sugar
2 tbls cumin (would have used more but I ran out)
1 tsp paprika
Salt and Pepper to taste

Heat a dutch oven or large pot over high heat with a small amount or oil or bacon grease in the bottom just until it starts to smoke. Season tri tip chunks generously with pepper. Add the meat to the heat pot. Every few minutes, stir the meat but allow it to brown well on every side. The hotter the pan and the more seared the meat, the more flavor. Move the meat to a bowl. Reduce the heat to medium and add the onion and bell pepper to the hot pan. After a few minutes, add the jalapenos. Sauté until the onion is soft and almost translucent. Add the garlic and sauté just until fragrant, about 30 seconds. Add the bacon crumbles and meat back to the pot. Increase the heat to medium high. Add the beer to the hot pan and scrape the bottom of the pan. Allow to boil until the liquid has been reduced by about half. Reduce heat to medium and add the beef broth, stirring well. After a few minutes, add the tomatoes, paste and kidney beans. Add roughly ½ of the seasonings. Stir well. Reduce heat to med low and cover. Allow to simmer for 2 hours. Taste the chili and add the remaining seasonings or more depending on how spicy or sweet you want your chili. Right before serving, taste again and add more seasoning as needed.

Reply

Julianne October 10, 2011 at 1:04 pm

Italian Sausage Soup with Rustic Croutons

This recipe is so filling and satisfying, and is the first meal I think of when I want something warm during fall. Enjoy!

Soup:
1 lb Italian sausage (you can use italian turkey or chicken sausage too)
2 carrots, peeled & chopped
1 onion, peeled & chopped
2 cloves garlic, chopped
1-1/2 qts chicken broth (large 48-oz net wt Swanson broth – I got the lower sodium one and it was plenty salty from the sausage)
1 14-oz can diced tomatoes
1 15-oz can cannellini beans, rinsed and drained
1-1/2 tsp dried basil
1 C dried shell-shaped pasta
6-oz fresh spinach leaves with stems removed, or a defrosted and drained block of frozen spinach.
Pecorino romano cheese to taste

Croutons:
1 small loaf rustic bread, or multigrain, or whatever kind of bread wi
Extra virgin olive oil
1-2 cloves garlic
salt and pepper

Make the croutons first:
Cut bread into 1 inch cubes. Toss in your 8- to 10-quart pan or french oven with olive oil, salt and pepper and garlic. Toss to combine. Brown on all sides in your pan so they are crispy. Remove from pan and set aside.

For the soup:
1.) Squeeze sausage from casings into an over high heat, stirring often, breaking them apart with a spoon, until browned and crumbly, 8 to 10 minutes. Spoon out excess fat, leaving no more than 1 Tb fat in pan.
2.) Add carrots, onion and garlic; stir often until onion is limp, about 5 to 7 minutes.
3.) Add broth, tomatoes (including juice), beans (rinse them well to get all the starch off) and basil. Bring to a boil.
4.) Add pasta, reduce heat and simmer, covered, stirring occasionally, until pasta is just tender to bite, about 10 minutes.
5.) Stir in spinach until just wilted, about 30 seconds.
6.) Season to taste and top with pecorino romano and the croutons.

Reply

Tania October 10, 2011 at 1:57 pm

I LOVE CHILI. It’s best when it’s so spicy that you can eat it cold and it’s still hot!!! A little bit of honey really adds a little contrast to the heat.

Reply

Katrina October 10, 2011 at 2:03 pm

Pot Roast with Red Wine and Rosemary

6 slices bacon, diced
3-4 lb pot roast
flour, salt, and pepper for dredging
2 onions, thinly sliced
6 cloves of garlic, smashed
1 cup red wine
1 15 oz can diced tomatoes
8 sprigs fresh rosemary
2 dry bay leaves

1. In a dutch oven on the stove, cook the bacon until browned. Remove with a slotted spoon and reserve.
2. Dredge the roast in flour seasoned with salt and pepper.
3. Sear the pot roast in the bacon drippings until browned on each side. Remove to a plate to rest.
4. Add the garlic and onion, sautee until browned.
5. Add wine and boil about 5 minutes, scraping up all browned bits off the bottom of the pan with a wooden spoon.
6. Add tomatoes and reserved bacon.
7. Nestle the roast into the tomatoes and add enough water to cover it about 3/4 of the way up.
8. Put the lid on the dutch oven and bake in a 350F oven until very tender, about 3 hours.
9. Remove beef from pot and rest, covered with foil. Strain pan sauces and serve with the meat, or slice the meat and pour the pan sauce over it before serving.

Your house will smell wonderful, I guarantee it!

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Tessa Huff October 10, 2011 at 2:20 pm

Hearty Beef Stew (serves 6-8)

3 lbs chuck roast, cut into 1 ½” cubes 2 c. chicken broth
½ tsp salt 2 bay leaves
1 tsp black pepper 1 tsp. basil
3 tbsp oil 1 tsp. thyme
3 medium onions, chopped coarse 4 potatoes (red or Yukon) peeled and
3 medium cloves garlic, minced cut into 1” chunks
3 tbsp. flour 4 large carrots, peeled and sliced ½”
1 c. full bodied red wine thick

Place beef cubes in a large bowl. Sprinkle with salt and pepper; toss to coat. Heat 2 tbsp of oil over medium high heat in large soup kettle or dutch oven. Add beef in 2 separate batches. Brown meat on all sides, about 5 minutes per batch, adding remaining oil if needed. Remove meat and set aside.
Add onions to kettle; sauté until almost softened, 4-5 minutes. Reduce heat to medium and add garlic; continue to sauté for about 30 seconds longer. Stir in flour; cook until lightly colored, 1-2 minutes. Add wine, scraping up any browned bits that may have stuck to the kettle. Add stock, bay leaves, thyme, basil; bring to a simmer. Add meat; return to simmer. Cover and reduce heat, simmer about 1 hour.
Add potatoes and carrots, cover and return to simmer. Simmer until meat is just tender, about 1 hour. Adjust seasonings and serve.

Reply

Tessa Huff October 10, 2011 at 2:27 pm

1 broiler/fryer chicken (3-4 lbs.), cut up
4 c. water
3 medium carrots, halved widthwise
2 medium onions quarted
4 tsp. chicken bouillon granules
1 bay leaf
½ lb. whole fresh mushrooms
2 celery ribs, cut into 1” pieces
2 tbsp. butter
5 tbsp. flour
½ c. milk
1 c. frozen peas
1 tbsp. dried basil
1 tsp. salt
¼ tsp. pepper
Biscuits:
1 ½ c. flour
2 tsp. baking powder
2 tsp. sugar
¼ tsp. salt
5 tbsp. shortening
½ c. milk

Place the chicken, water, carrots, onions, bouillon, and bay leaf in a Dutch oven; bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add mushrooms and celery; simmer 15 minutes longer or until chicken is tender.
Remove chicken; allow to cool. Strain broth, reserving vegetables; skim fat. Set aside 2 c. broth (save remaining broth for another use). Discard bay leaf. Remove meat from bones. Chop vegetables and chicken into bit size pieces.
In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk and reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, cooked vegetables, peas, and seasonings. Pour into a greased 2 qt. baking dish; set aside.
For biscuits, in a large bowl, combine the flour, baking powder, sugar, and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times; cut with a floured 2 ½” biscuit cutter.
Place biscuits on top of chicken mixture. Bake, uncovered at 400oF for 25 minutes or until golden brown.

7 servings

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Juls October 10, 2011 at 4:27 pm

This sounds amazing and your photos are beautiful! I love one pot dishes that I can just put on, forget about and then, when remembered, have a fantastic comforting meal full of flavour. One of my favourite meals of all time since childhood has been a simple, old-fashioned oxtail stew. For just over a year beef on the bone was banned here in Britain following yet another CJD outbreak and I missed my oxtail stew so much!

I’ve tried “tweaking” it in the past -making an Andalucian inspired one once but, to me, nothing beats the simple tried and tested recipe:

INGREDIENTS:
750g oxtail
2 medium onion
2 garlic cloves
2 medium carrots
1 celery stalk
4 sprigs fresh thyme
2 bay leaves
300ml red wine
500ml beef stock
3 rashers streaky bacon
2 tablespoons flour

METHOD:
Start to heat up your crock pot to a high heat. As it is heating, cut up your bacon and peel and finely dice your onion, peel and slice your carrots and slice up your leeks.
Roll the oxtails in flour with a pinch of salt and pepper and then sear for a few minutes in the crock pot, remove and put to the side.
Add the bacon to the pot, when it has cooked add the onion, carrots, celery and crushed garlic.
Trim the thyme and add to the pot.
When the vegetables are all soft, add the oxtails back in and pour in the red wine.
Keep the heat high for about three minutes until the wine has reduced by a third then add trhe stock and turn the heat down.
Smack on the lid and leave for at least two and a half hours. Preferably all day!

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Natalie @ Cooking for My Kids October 10, 2011 at 4:30 pm

Yummy! The chili looks delicious. It is definitely being added to my menu for an upcoming weekend/football/lazy day. :)

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Ann P. October 10, 2011 at 7:34 pm

I want to get wrapped up in scarves, and take a long long walk in the cold air, just so I could come home and eat a huge bowl of this chili. it’s so scrumptious looking! bravo again! :)

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Meryl October 10, 2011 at 7:46 pm

My favorite chili recipe from Bon Appetit:

VEGETABLE CHILI

INGREDIENTS:

3 tablespoons olive oil
1 large onion, coarsely chopped
6 large garlic cloves, chopped (I crush them first)
3 14 1/2-ounce cans diced tomatoes in juice (I use 1 28-oz can and 1 14-oz can San Marzano tomatoes)
1 4-ounce can diced mild green chilies
3 tablespoons chili powder (I use more)
1 tablespoon ground cumin (I use a little more)
1 tablespoon dried oregano
2 15- to 16-ounce cans kidney beans, drained (I use pinto beans)
2 green bell peppers, cut into 1/2-inch pieces (I use red bell peppers)
1 10-ounce package frozen corn kernels (I use 1 15-oz can, unsweetened and unsalted)

DIRECTIONS:

Heat oil in heavy large pot over medium-high heat.
Add onion and garlic; sauté 5 minutes. Add tomatoes with juices, green chilies, chili powder, cumin and oregano. Cook 10 minutes to blend flavors.
Add beans, bell peppers and corn. Reduce heat to medium-low and simmer until chili is thick, stirring occasionally, about 35 minutes.
Season to taste with salt and pepper.

Serves 6.

From Bon Appétit
http://www.epicurious.com/recipes/food/views/4420

Reply

Louis October 10, 2011 at 7:48 pm

BEANS BOURGUIGNON

Ingredients

1/4-1/2 cup olive oil and/or wine
2 onions, chopped
2 carrots, sliced in half rounds
1-2 potato, chopped
2 cups water
6 oz tomato paste
1 tsp thyme
2 bay leaves
1 1/2 cups red wine
4 cups pinto beans, cooked
2-4 cloves garlic, pressed
1 tsp salt
1/2 lb mushrooms, sliced

Directions

Sauté onions in oil/wine.

Add carrot and potato. Stir in water, tomato paste, thyme and bay leaves. Bring to boil, reduce heat and simmer until potato and carrot are cooked, about 20 minutes. Add more water if necessary to keep vegetables covered.

Add wine, beans, garlic and salt. Return to boil, lower heat, simmer uncovered about 10 minutes more.

Meanwhile, sauté mushrooms in additional oil/wine. Combine with beans. Serve.

From Vegetarian Times, January 1996

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Cookbook Queen October 10, 2011 at 8:43 pm

Can you believe that I have never had Prime Rib? It’s not right, I pay my taxes and clean my bathrooms, I deserve Prime Rib in my life.

It’s almost 8 o’clock and I haven’t eaten dinner (the kid had scouts late, I’m not a bad mom I swear) and now that I’ve seen this chili I don’t think anything I eat will be good enough!! Looks and sounds fabulous.

Reply

Candis October 10, 2011 at 8:49 pm

A slow cooker turkey chili–simple, healthy, easy, what more could you ask for? http://allrecipes.com/recipe/lauras-quick-slow-cooker-turkey-chili/detail.aspx

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Carrie Miyoko October 11, 2011 at 2:05 am

One of our favorite one-pot meals is Chicken-n-Dumplings. Just put the whole chicken into a pot of water, water should be covering the top of the chicken, and cook. Take chicken out and shred. Return to the pot and add seasonings like salt, pepper, etc. and boil. Make dumplings either from scratch or use the Bisquick recipe. Sometimes, I’m so lazy I just use the canned biscuits. Plop small rounds of biscuits into the boiling water. Just remember that the dumplings will puff up. I got this recipe out of the Country Weekly magazine. It was a Tim McGraw/Faith Hill recipe. Really easy.

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Stefani October 11, 2011 at 4:34 am

My favorite one-pot meal is Arroz con Pollo! I can’t remember where I got the recipe from, but it’s been on rotation for a while now :)

Ingredients:
1 tbsp. olive oil
2 tsp. salt
1/2 tsp. freshly ground black pepper
8 chicken pieces (4 thighs, 4 drumsticks)
2 ounces smoked ham, diced
1 chopped onion
1 chopped red bell pepper
1 chopped green bell pepper
2 cloves minced garlic
1 3/4 cups canned tomatoes, drained and chopped
1 tbsp. tomato paste
2 cups chicken stock
1 cup long-grain rice
2 tbsp. fresh parsley, chopped

Directions:
1. In a large pan, heat oil over medium-high heat.
2. Season chicken with 1/4 tsp. salt and 1/4 tsp. pepper. Brown on both sides. Set aside, and remove all but 2 tbsp. of fat from the pan.
3. Reduce heat to medium-low. Add onion and garlic and cook, stirring occasionally until the onions start to soften. Add bell peppers and cook, stirring occasionally until softened.
4. Add tomatoes, tomato paste, stock, and remaining salt and pepper. Bring to a simmer.
5. Add rice and stir. Add chicken in an even layer.
6. Simmer, partially covered, over moderately low heat until the chicken and rice are just done (about 20-25 minutes).
7. Garnish with parsley and serve.

Enjoy! :)

Reply

Brenda October 11, 2011 at 5:23 am

Here’s my Chicken Mitsy…everyone asks for this recipe!!!

3 cups cooked chicken chunks
1 cup sauteed mushrooms
1 pkg. wild rice, cooked
1 can cream of mushroom soup
8 oz. sour cream
1 t. curry
1/2 cup dry sherry

Mix all together and bake at 350 for about 45 minutes or until bubbly.
Even better the second day!!!

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Christi Pl October 11, 2011 at 9:55 am

One of my family favorites is Chicken Courdon Bleu…very simple but delicious!

Take chicken breast and pound them out a little to make them thinner and flat. Add 2-3 slices of thinly sliced ham and a piece of swiss cheese on top of the flattened chicken breast. Fold the breast in half and hold it together with a toothpick. Place in a baking dish and add 1-2 cans of Cream of Chicken soup on top to cover the breast. Bake covered in a 350 degree oven for 1 hour. The last 10 minutes of baking time I uncover to allow to brown slightly. Serve this alone or with a bed of rice or buttered noodles. Simply and deliciuos!

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Tracy October 11, 2011 at 11:58 am

This sounds amazing! I would definitely add in some beans, since that’s one of my favorite things about chili, but I’m loving this!

Reply

Kendra October 11, 2011 at 3:02 pm

Ingredients
1 pound red potatoes, cubed
3 tablespoons water
3/4 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
1/2 cup chopped onion
1 tablespoon olive oil
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon pepper
4 cups fresh baby spinach
5 bacon strips, cooked and crumbled
Directions
Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4 minutes or until tender; drain.
In a large skillet, saute kielbasa and onion in oil until onion is tender. Add potatoes; saute 3-5 minutes longer or until kielbasa and potatoes are lightly browned.
Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Add spinach and bacon; cook and stir until spinach is wilted. Yield: 4 servings.

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Syreena October 11, 2011 at 4:15 pm

This looks amazing… I love hot chili! I’m excited about the exchange… Gonna think something up now :)

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sophia October 11, 2011 at 4:29 pm

I got this from Picky Palates Blog….. excellent!

Chicken Corn Chowder
2 Tablespoons extra virgin olive oil
2 stalks of celery, finely chopped
1 medium bell pepper, color of choice, finely chopped
1 medium onion, finely chopped
1 jalapeno, finely chopped, seeds and membrane removed
1/4 Cup thinly sliced or chopped ham or canadian bacon
3 cloves garlic, minced
2 14 oz cans chicken broth
3 Tablespoons flour
3 ears of fresh corn kernels
2 large chicken breasts, cooked and shredded
4 oz softened cream cheese
1 Cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 Cup shredded cheddar cheese

1. Place olive oil in a large pot over medium heat. Saute celery, bell pepper, onion and jalapeno until softened. Stir in garlic and ham; cook for another 3 minutes. Whisk the broth with the flour in a large bowl then stir into soup. Stir in corn and chicken. Bring to a low boil and reduce heat. Whisk together the cream cheese and milk in a large bowl until smooth. Stir into soup along with the salt, pepper and cheddar cheese. Simmer until ready to serve.

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Tori October 11, 2011 at 5:08 pm

I love making ratatouille in my Le Creuset 5.5Qt. round french oven.. This is the recipe I use! I don’t like mushrooms so I use yellow squash instead.

3 tbsp olive oil
3 garlic cloves, minced
2 tsp dried parsley
1 eggplant, cut into cubes
2 zucchini, sliced
1 large yellow onion, sliced
2 yellow squash, sliced
1 green bell pepper, sliced
28 oz. can whole tomatoes, drained and squished
kosher salt, to taste
pepper, to taste
1 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded

Heat olive oil in a 5.5 qt dutch oven. Preheat oven to 350 degrees.
Add garlic, cooking until lightly browned. Add eggplant, sauteing for 5 minutes. Add parsley and onion, sauteing for 5 minutes. Remove from heat. Stir in all vegetables. Add salt and pepper, to taste. Cook, covered, for 50 minutes. Remove lid and top with cheeses. Cook an additional 25 minutes, until cheese is browned. Serve hot.

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Alison October 11, 2011 at 5:21 pm

My favorite one pot meal is chili or chicken tortilla soup. Both make a lot which is great for a crowd or for freezing.

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Melissa Frances October 11, 2011 at 9:06 pm

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

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laura October 12, 2011 at 12:45 am

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!

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Tracy Jackson October 12, 2011 at 1:31 am

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.

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Jamie October 12, 2011 at 8:10 am

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

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Katie October 12, 2011 at 8:41 am

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)

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Lynette W. October 12, 2011 at 12:00 pm

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.

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Heather P October 12, 2011 at 12:05 pm

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.

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Jenna October 12, 2011 at 9:10 pm

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.

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Jenna October 12, 2011 at 9:11 pm

Can’t figure out why, but it kept telling me I seemed like spam…

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Stephanie October 13, 2011 at 2:57 am

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/

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TC October 13, 2011 at 9:10 am

This is my current favorite recipe – it’s not amazing but it’s a great solid, healthy meal that I can get done in less than 45 minutes.
Chicken and Rice
1 tablespoon olive oil
1 onion, sliced
1 bag of spinach (frozen spinach that has been defrosted and squeezed of water is ok)
4 chicken drumsticks, skin removed (or skinless thighs)
100ml (3 1/2 fl oz) white wine
salt to taste
1-2 Tbspn salt free adobo seasoning
400ml (14 fl oz) chicken broth
200g (7 oz) long grain rice (if you use short grain rice, reduce amount of liquid)
1 tablespoon butter (optional)

Prep: 10 mins | Cook: 35 mins
1.
Preheat oven to 200 C / Gas mark 6 / 390-400 F.
2.
In a large ovenproof frying pan or dutch oven, heat the olive oil over medium high heat. Sauté the onion until it is tender and translucent. Add the chicken, wine, salt and adobo seasoning. Cover and simmer over medium heat for 5 minutes.
3.
Add chicken broth to the pan and bring to the boil. Add the butter, then the rice and return to the boil. Quickly transfer to the preheated oven and bake for 15-20 minutes, or until rice is tender.

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Schmidty October 13, 2011 at 8:46 pm

CrockPot Red Beans and Rice

1 cup dried red beans
4 cups water
1 tbsp. olive oil
1/2 lb. smoked andouille sausage, diced
2 cups smoked ham, diced
2 cups chopped celery
1 large green pepper, chopped
1 large onion, chopped
2 cloves garlic, minced
1 tbsp. Cajun seasoning
1-2 tsp. hot sauce
Salt and Pepper to taste
Rice (Prepared by package directions.

Place beans, oil and water in a crockpot. Cook on High for 4 hours.

Place remainder of ingredients in crockpot– excluding rice. Cook an additional 4 hours on Low or 2 hours on High.

To serve, spoon rice into bowl. Then add beans and rice on top.

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Abigail October 15, 2011 at 3:23 pm

Nothing warms me up like a bowl of spicy chili! As soon as the leaves start to fall and get crunchy, and the air crisps up and gets that classic fall smell, all I want to do is eat soup and stew! My quick, easy favorite is Chipotle Turkey Chili which I adapted from a Trader Joe’s recipe years ago. The heat can be adjusted by limiting the amount of salsa and chili powder. NOTE: Frontera chipotle salsa is key (try Cost Plus World Market if your grocery store doesn’t carry it). Also, this is just as good vegetarian! Leave out the turkey, add some sauteed carrots and celery and corn to you liking.

Chipotle Turkey Chili
Heat 1 T oil in a medium size saucepan (or 5 qt. chili pot). Add 1 # ground turkey and 1 chopped onion and cook until the turkey has browned and cooked through. Add 2 teaspoons cumin, 1 teaspoon chili powder and 1/2 teaspoon chipotle chili powder. Stir and ook 2 to 3 minutes longer. Add one 15-oz can crushed tomatoes and one 15-oz can diced tomatoes (or petite diced based on preference). Stir in 1 cup Frontera chipotle salsa (AND!! For a great fall twist, add Frontera Pumpkin Chipotle Salsa if you can find it in stores. Note: Cost Plus World Market is a great place to find Frontera products). Add 1 15-oz can of drained black beans and 3/4 of a 15-oz can of vegetarian refried black beans. Stir to dissolve the the refried beans. Bring to a boil and simmer 15 minutes. Test for heat. Add pepper, chili powder or chipotle chili powder if it needs more kick. Serve with warm tortillas and garnish with a dollop of sour cream, a bit of grated Wisconsin Sharp Cheddar, and a few leaves of cilantro. Enjoy!

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Michelle Burleson October 17, 2011 at 5:06 pm

Chicken Tinola

Ingredients
1 tablespoon cooking oil
1 onion, chopped
2 cloves garlic, minced
1 (1 1/2 inch) piece fresh ginger, peeled and thinly sliced
1 tablespoon fish sauce
3 pounds chicken legs and thighs, rinsed and patted dry
2 (14 ounce) cans chicken broth
1 chayote squash, peeled and cut into bite-sized pieces
salt and pepper to taste
1 head bok choy, chopped
1/2 pound spinach
Directions
1.Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until fragrant. Quickly stir the ginger and fish sauce into the onion and garlic mixture before adding the chicken; cook together for 5 minutes. Pour the chicken broth over the mixture and cook another 5 minutes. Add the chayote to the mixture and simmer until the chicken is no longer pink in the center, about 10 minutes more. Season with salt and pepper. Add the bok choy and spinach; cook until the spinach is just wilted, 1 to 2 minutes. Serve hot.

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Karen Lynch October 17, 2011 at 6:28 pm

One pot braised chicken and pears

1 T olive oil
1chicken (31/2 lbs.), cut into 8 pieces and seasoned with salt and pepper
11/2 cups chopped onion
3/4 cup chopped carrots
3/4 cup chopped celery
2 1/2 cups coarsely chopped bosc pear
1 cup chicken broth
1/3 cup brandy
1 tbsp. chopped fresh sage

1.Heat EVOO in dutch oven over medium-high heat; brown chicken; transfer to plate. Add onion, carrots and celery to pot; cook 3 minutes. Add pear, broth, 1 cup water, brandy and sage. Return chicken to pot and bring to boil; transfer to 350° oven until cooked through, 25 minutes.

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Katie Whitta October 17, 2011 at 9:02 pm

Grandma Boucher’s Mac & Cheese — my favorite at Thanksgiving!

3 ½ cups cooked macaroni
4 oz can mushrooms, drained & finely chopped
¼ cup green/red pepper, finely chopped
¾ cup Pet evaporated milk
1 ¼ cups Velveeta, cut in cubes
3 tablespoons onions, cut up
3 teaspoons dry mustard
1 teaspoon salt
¼ teaspoon pepper
1 teaspoon Worchester sauce

In a saucepan and stirring constantly, melt cheese and milk over low heat. Add onions, mushrooms, peppers, mustard, salt, pepper, and Worchester sauce. Mix in cooked macaroni. Place in a 1 1/2 qt. greased baking dish. Top with slices of cheese and thick slices of tomatoes. Bake in 350 degree oven for about 25 minutes or until bubbly.

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Tammi October 17, 2011 at 9:19 pm

Here in NY, Fall is in the air! This is a great recipe when it’s nippy outside (And under the weather)!
I had this last week for 3 days straight.. it helped!! :)

My Grandma’s Delicious Chicken Soup with Orzo Pasta

1 whole chicken (cut up in parts)
(For extra white meat in the soup, I also add 2 extra chicken breasts on the bone)
6-8 Quarts chicken stock (Low sodium)
1 onion diced
1/2 celery stalk cut up in large pieces (including leaves)
(Dice up other 1/2 of celery stalk for later)
1 bag of baby carrots
6 chicken bouillion cubes or 2-3 tablespoons bouillion powder

In large pot, add a few drizzles of Olive Oil, saute onions till translucent.
Add Stock, all chicken parts, celery, salt & pepper & bring to a boil
Cook for 1 hour
Take out another large pot, and drain all into a strainer – liquid will transfer into other pot. reserving the chicken parts
let chicken cool a bit, then pull off the meat (breasts, thighs, legs) and add to pot.
Also add the diced celery and carrots now
Cook over medium flame for another 1/2 hour to 1 hour.

I boil orzo pasta on the side and add to the soup.
ENJOY!!
Tammi
Tamia313@gmail.com

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Tina @ Squirrel Acorns October 17, 2011 at 10:10 pm

I can’t wait to spend an hour going through all of these recipes!! One pot meals are my fave!

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Sabrina Lewis October 17, 2011 at 10:36 pm

This is something new that we just tried over the weekend and my husband said its his new favorite dish. I found the recipe through a friend.

CROCK POT POTATO SOUP

8 cups diced potatoes
1/3 cup onion, chopped
3 (14.5 oz) cans chicken broth
1 (10 3/4 oz) can Campbells Cheddar Cheese
1 (8 oz) package cream cheese, cubed, softened
1/2 lb. bacon, cooked and crumbled
chives

1. Combine potatoes, onion, broth, and cheddar cheese in crock pot
2. Cover and cook on low 8-10 hours or until potatoes are tender
3. Add cream cheese and blend*
4. Top with bacon and chives and salt and pepper to taste if desired before serving

* The easiest way to add the cream cheese is to (about 30 minutes before it’s done) ladle some of the soup into a bowl and add the cream cheese to that. Make sure it’s all melted and then incorporate back into the large batch in the crock pot. It helps so you don’t break up all of the potatoes trying to get the cream cheese to melt.

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Trang Le October 17, 2011 at 11:41 pm

VIETNAMESE BEEF STEW (BO KHO)

My family love this recipe, especially in the morning. The aroma was so amazing. It literally filled the whole house. I remembered one time I woke up because the aroma was so mouth-watering that I couldn’t fall back to sleep.

Ingredients:
-2 lbs chuck short ribs
-1 lb carrots (cut 1″ thick)
-2 yellow onions
-1 package of Vietnamese beef stew seasoning (You can get this at any Asian supermarket. I also know that most American markets do carry this seasoning now.)
–2 cans of coconut soda (Recommendation: COCO RICO brand. You can also get this at any Asian supermarket. I also know that most American markets do carry this seasoning now.)
-5 tbsp of salt
-1 1/2 tbsp of pepper
-2 tbsp of sugar
-1 1/2 of minced garlic
-3 tbsp of vegetable oil
-4 baguettes (french bread)

1. Heat the oil in a pot on high heat until the pot is hot (about 2-3 minutes), turn the heat down to medium then add the minced garlic. Saute the garlic for about 3 minutes (make sure it doesn’t turn too brown or else it will tastes bitter), then add the seasoning and saute that for about 3 minutes then add the beef. You then need to saute the meat for 4 to 5 minutes. Once the beef turn brown on the outside, you will add the cans of coconut soda, turn down the heat to medium to low then close the lid and cook it for 2 to 2 1/2 hours.
2. After 2 to 2 1/2 hours, check to see if the meat is tender. Then you will add the carrots and season it with salt and sugar. Close the pot, and cook it for about 1/2 an hour.
3. After 1/2 an hour, taste it to see if it tastes good according to your taste. Add a little more salt if it’s not salty enough, or else add a little sugar if it’s a little too salty. Once everything is good, serve it with a baguettes and a small plate of salt and pepper with a peace of lime (you will squeeze the lime into the plate of salt&pepper) to dip the meat.

This dish has been a favorite among many Vietnamese families. Now I wanted to introduce it to people of others cultures and hope that they will enjoy and love it too. ENJOY!!!

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