Meaty Black Bean Chili

Meaty Black Bean Chili
Print Recipe
    Servings Prep Time
    9 cups 30 minutes
    Cook Time
    60 minutes
    Servings Prep Time
    9 cups 30 minutes
    Cook Time
    60 minutes
    Meaty Black Bean Chili
    Print Recipe
      Servings Prep Time
      9 cups 30 minutes
      Cook Time
      60 minutes
      Servings Prep Time
      9 cups 30 minutes
      Cook Time
      60 minutes
      Ingredients
      Servings: cups
      Instructions
      1. Heat oil in a large pot or dutch oven over medium heat. Add ground beef and pork and cook until no longer pink and starting to brown, breaking up any large pieces. Stir in minced garlic and cook for 2-3 minutes, stirring often.
      2. Scrape out seeds from the chipotle peppers and finely mince, use about two chili peppers with sauce to equal 2 tbsp or more depending how hot you want it. Add peppers to the pot along with beef broth, tomato sauce, canned tomatoes, green pepper, onion, spices, salt, and sugar. Stir well to combine.
      3. Reduce heat to a gentle simmer, cover and cook for about 50 minutes, stirring occasionally. Remove lid and adjust consistency to your liking by adding more beef broth or simmering uncovered for a few minutes to evaporate some liquid. The chili will thicken slightly as it sits and cools.
      4. Stir in black beans and cook for 1-2 minutes to warm. Stir in cilantro just before serving and ladle into serving bowls. Garnish with cheddar cheese, green onion and additional cilantro.
      Recipe Notes

      -I found 1 cup of beef broth just about right for consistency.  Adjust to your liking.

      -This chili is even better when served the next day as the flavours have longer to meld.

      -Makes about 9 cups of chili and freezes very well.

      Steak with Balsamic Butter Sauce

      Steak with Balsamic Butter Sauce sliced and ready to serve garnished with fresh rosemary.
      Steak with Balsamic Butter Sauce
      Print Recipe
        Servings Prep Time
        2 people 10-15 minutes
        Cook Time
        12-15 minutes
        Servings Prep Time
        2 people 10-15 minutes
        Cook Time
        12-15 minutes
        Steak with Balsamic Butter Sauce sliced and ready to serve garnished with fresh rosemary.
        Steak with Balsamic Butter Sauce
        Print Recipe
          Servings Prep Time
          2 people 10-15 minutes
          Cook Time
          12-15 minutes
          Servings Prep Time
          2 people 10-15 minutes
          Cook Time
          12-15 minutes
          Ingredients
          Servings: people
          Instructions
          1. Pat steaks dry with a paper towel and season generously with salt and pepper on both sides.
          2. Add oil to a medium stainless steel skillet and heat on high. When the oil is hot add steaks and cook 4 to 4 1/2 minutes per side for medium-rare, flipping only once and getting a good sear on both sides.
          3. Remove steaks to a plate and cover with foil.
          4. Add balsamic vinegar, beef broth and rosemary to the same pan whisking to pick up any beefy bits left behind by the steak. Continue to cook over medium-high heat for about 4 minutes until sauce is reduced by at least half and can coat the back of a spoon. Remove rosemary sprig.
          5. Turn heat to low and whisk in butter one chunk at a time, allowing the butter to be incorporated before adding more. Once all the butter is incorporated remove from heat and adjust seasoning to taste with salt and pepper. Serve over steak or on the side as a dipping sauce. Makes about 1/3 cup of sauce.
          Recipe Notes

          Cooking time for steaks will be dependant on size.  The steaks I used were approximately 8 ounces each and 1 1/2 " thick.

          Rack of Lamb with Pomegranate Sauce


          Rack of Lamb with Pomegranate Sauce
          Print Recipe
            Servings Prep Time
            2-3 people 30 minutes
            Cook Time Passive Time
            25 minutes 10 minutes
            Servings Prep Time
            2-3 people 30 minutes
            Cook Time Passive Time
            25 minutes 10 minutes
            Rack of Lamb with Pomegranate Sauce
            Print Recipe
              Servings Prep Time
              2-3 people 30 minutes
              Cook Time Passive Time
              25 minutes 10 minutes
              Servings Prep Time
              2-3 people 30 minutes
              Cook Time Passive Time
              25 minutes 10 minutes
              Ingredients
              Lamb
              Pomegranate Sauce
              Servings: people
              Instructions
              Lamb
              1. Preheat oven to 425℉. Trim lamb rack of excess fat and clean off bones if needed. Season lamb on all sides with salt and pepper. Over high heat, heat canola oil in a pan large enough to fit the lamb rack. Brown lamb rack on all sides. Remove from pan and place meat side up on a baking sheet lined with foil.
              2. In a small bowl whisk together Dijon mustard, mayonnaise, garlic, 2 tsp olive oil and herbs de provence. Smear onto all sides of lamb giving the upper meat side the most attention.
              3. In another small bowl stir together panko bread crumbs, remaining 2 tsp olive oil and 1/8 tsp of both salt and freshly ground pepper. Pack this mixture onto mustard coating on the meat side only, which will include the sides of the lamb rack.
              4. Clean up any stay crumbs that have fallen onto baking sheet as they tend to burn. Place lamb into preheated oven and cook for 25-30 minutes or until a thermometer registers 125℉-130℉ for medium rare. Remove from oven and allow to rest for 10 minutes. Cut between bones into chops and top with pomegranate sauce, serve immediately.
              Sauce
              1. In a small sauce pan heat butter over medium heat. Add shallots and sauté for 2-3 minutes until starting to soften but not browning. Add beef broth and rosemary sprig. Increase heat and bring to a steady simmer and allow to reduce for about 2 minutes. Stir in port and continue to reduce for about 10 minutes until sauce has thickened and is syrupy. Remove from heat and remove rosemary sprig. Stir in apricot jam and pomegranate molasses. Spoon over lamb chops and serve immediately, serving any extra sauce on the side.
              Recipe Notes

              Sauce can be made a day ahead and gently rewarmed for serving.

              Beef Tenderloin with Green Peppercorn Sauce

              Beef Tenderloin with Green Peppercorn Sauce
              Beef Tenderloin with Green Peppercorn Sauce
              Print Recipe
              A rich and creamy peppercorn sauce atop tender beef steak.
                Servings Prep Time
                4 people 10 minutes
                Cook Time
                20 minutes
                Servings Prep Time
                4 people 10 minutes
                Cook Time
                20 minutes
                Beef Tenderloin with Green Peppercorn Sauce
                Beef Tenderloin with Green Peppercorn Sauce
                Print Recipe
                A rich and creamy peppercorn sauce atop tender beef steak.
                  Servings Prep Time
                  4 people 10 minutes
                  Cook Time
                  20 minutes
                  Servings Prep Time
                  4 people 10 minutes
                  Cook Time
                  20 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Season steaks with salt and pepper. In a medium size stainless steel skillet over medium high heat melt 1 Tbsp butter until foamy. Add steaks and cook for approximately 4 minutes per side for medium rare. Remove steaks and cover with foil.
                  2. In same skillet melt remaining 1 Tbsp butter over medium heat. Add shallots and garlic and sauté for 2-3 minutes until soft. Add brandy, stirring to scrape up any browned bits from the pan, cook for 1 minute. Add beef broth and cook over medium high heat until reduced by half, approximately 5 minutes.
                  3. Add heavy cream and continue cooking to reduce by half, approximately 5 minutes. Add crushed peppercorns in brine and cracked black pepper.
                  4. Arrange steaks on plate and spoon sauce over top. Serve immediately. Enjoy!
                  Recipe Notes

                  Recipe Source:  Adapted from Tasting Table, Green Peppercorn Sauce

                  Braised Boneless Short Ribs

                  Braised Boneless Short Ribs
                  Print Recipe
                    Servings Prep Time
                    4 people 20 minutes
                    Cook Time Passive Time
                    40 minutes 150 minutes
                    Servings Prep Time
                    4 people 20 minutes
                    Cook Time Passive Time
                    40 minutes 150 minutes
                    Braised Boneless Short Ribs
                    Print Recipe
                      Servings Prep Time
                      4 people 20 minutes
                      Cook Time Passive Time
                      40 minutes 150 minutes
                      Servings Prep Time
                      4 people 20 minutes
                      Cook Time Passive Time
                      40 minutes 150 minutes
                      Ingredients
                      Servings: people
                      Instructions
                      1. Preheat oven to 325℉. Heat 1 Tbsp oil in a large dutch oven over medium high heat. Saute quartered mushrooms until golden and most of the liquid has evaporated. Remove from pan and set aside.
                      2. Combine 1/4 cup of flour with salt and pepper. Dredge each piece of meat in flour mixture, shaking off excess. Add enough oil to the dutch oven to cover the bottom. Heat to medium high and only when pan is hot add meat pieces and sear on all sides until well browned being careful not to overcrowd the pan. Do two patches if required. Remove meat from pan as they are finished and set aside.
                      3. Reduce heat to medium and add onions and garlic, sautéing 2-3 minutes until soft. Add port and stir to scrape up all the browned bits from the bottom of the pan. Bring to a simmer and reduce liquid for 5 minutes. Add broth, tomatoes, Worcestershire sauce, tomato paste, rosemary and bay leaf. Stir to combine and bring to a simmer. Cover and braise in oven for approximately 2 hours or until meat is tender.
                      4. Remove from oven and mix remaining flour with 2-3 Tbsp of cold water to make a slurry. Add mushrooms and slurry to the braise and stir to combine. Return to oven and continue braising for 30 minutes. Remove from oven and skim any visible fat from the top. Serve immediately with mashed potatoes.
                      Recipe Notes

                      Recipe Source:  Compelled To Cook