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.

      Spicy Peanut Chicken and Couscous

      Spicy Peanut Chicken and Couscous served in a shallow black bowl.
      Spicy Peanut Chicken and Couscous
      Print Recipe
        Servings Prep Time
        3-4 people 30 minutes
        Cook Time Passive Time
        15 minutes 0-3 hours
        Servings Prep Time
        3-4 people 30 minutes
        Cook Time Passive Time
        15 minutes 0-3 hours
        Spicy Peanut Chicken and Couscous served in a shallow black bowl.
        Spicy Peanut Chicken and Couscous
        Print Recipe
          Servings Prep Time
          3-4 people 30 minutes
          Cook Time Passive Time
          15 minutes 0-3 hours
          Servings Prep Time
          3-4 people 30 minutes
          Cook Time Passive Time
          15 minutes 0-3 hours
          Ingredients
          Servings: people
          Instructions
          1. Cut chicken into thin slices and combine with soy sauce, garlic, ginger and 2 tsp oil. Cover and keep chilled for an hour if time permits or up to 3 hours in advance.
          2. Bring chicken broth to a simmer. Stir in couscous and cover with a lid. Remove from heat and allow to rest for 5 minutes.
          3. Meanwhile, heat remaining 3 tsp oil over medium-high heat in a wok or large skillet. Add chicken slices and cook until lightly browned and cooked through, tossing occasionally for about 6 minutes.
          4. Reduce heat to medium-low and stir in 3/4-1 cup of peanut sauce. You want enough to coat the chicken and make it saucy. Allow peanut sauce to warm but don't let it get too hot or it may separate.
          5. Fluff couscous with a fork and divide between serving bowls. Top with chicken, a drizzle of sauce and garnish with green onion, cilantro and chili peppers if desired.
          Recipe Notes

          -You can use my delicious Peanut Sauce or store-bought peanut sauce.

          -Prep time does not include making the peanut sauce.

           

          Homemade Pork Breakfast Patties

          Homemade Pork Breakfast Patties
          Print Recipe
            Servings Prep Time
            12-13 patties 30 minutes
            Cook Time
            8-10 minutes
            Servings Prep Time
            12-13 patties 30 minutes
            Cook Time
            8-10 minutes
            Homemade Pork Breakfast Patties
            Print Recipe
              Servings Prep Time
              12-13 patties 30 minutes
              Cook Time
              8-10 minutes
              Servings Prep Time
              12-13 patties 30 minutes
              Cook Time
              8-10 minutes
              Ingredients
              Servings: patties
              Instructions
              1. Crush fennel seeds with the bottom of a glass or chop with a knife to break apart the seeds.
              2. Combine crushed fennel with the remaining seasonings and 1/4 cup of water.
              3. Add ground pork to a large bowl and add seasonings. Mix until seasoning is evenly incorporated but do not overmix. I find it best to use my hands.
              4. Portion mixture into 2.5 ounces each. Form into 3.5" patties either using your hands or pressing into a ring mold (see note). Place on a flat plate or tray and separate layers with parchment.
              5. Add 1 tbsp of oil to your favourite medium-size skillet ( I used cast iron) and heat over medium until hot. Add patties to the pan without overcrowding and cook for 4-5 minutes per side until browned and cooked through. Remove from pan and serve immediately. Or keep warm in a low oven and repeat with remaining oil and uncooked patties.
              Recipe Notes

              -I like to mix the seasonings with water prior to adding to the pork as I find it helps distribute them nicely without overmixing.

              -a small dab of water on your hands and/or ring mold between forming patties will keep the stickiness under control.

              -pre-formed patties can be frozen raw and will keep for at least a month well wrapped and separated with parchment paper.

               

              Mushroom Gruyere Tart

              A baked Mushroom Gruyere Tart from Compelled to Cook is cut into wedges on a cutting board that is draped with a striped towel and scattered with mushrooms.
              Mushroom Gruyere Tart
              Print Recipe
                Servings Prep Time
                8 appetizer wedges 40 minutes
                Cook Time Passive Time
                25 minutes 2-3 minutes
                Servings Prep Time
                8 appetizer wedges 40 minutes
                Cook Time Passive Time
                25 minutes 2-3 minutes
                A baked Mushroom Gruyere Tart from Compelled to Cook is cut into wedges on a cutting board that is draped with a striped towel and scattered with mushrooms.
                Mushroom Gruyere Tart
                Print Recipe
                  Servings Prep Time
                  8 appetizer wedges 40 minutes
                  Cook Time Passive Time
                  25 minutes 2-3 minutes
                  Servings Prep Time
                  8 appetizer wedges 40 minutes
                  Cook Time Passive Time
                  25 minutes 2-3 minutes
                  Ingredients
                  Servings: appetizer wedges
                  Instructions
                  1. Heat a large skillet over medium heat. If using bacon, add to skillet and cook until crisp and fat has rendered. Scoop out the bacon to a paper towel-lined plate. Remove all but a tablespoon of fat.
                  2. If not using bacon, heat olive oil in a large skillet over medium heat.
                  3. Add shallot and garlic and sauté, stirring often until starting to soften about 3 minutes. Add mushrooms and continue to cook until most of the moisture has cooked out about 8-10 minutes.
                  4. Add wine, thyme, salt and pepper and cook until the wine has cooked out about 3 minutes.
                  5. Stir in cream cheese, 1/4 cup of Gruyere and bacon (if using).
                  6. Preheat oven to 425℉ and lightly spray a 4 3/4"- 5 3/4" x 14" tart pan with removable bottom. Fit puff pastry into the tart pan and trim the top so it is level with the pan. You will need to cut the puff pastry sheet in two pieces to make it fit.
                  7. Spread filling evenly into pastry shell and sprinkle with remaining 1/4 cup of grated gruyere. Bake for about 25 minutes until golden and filling is bubbly.
                  8. Allow tart to rest for a couple of minutes prior to removing the outer pan. Cut into wedges, garnish with fresh thyme and serve immediately.
                  Recipe Notes

                  The tart can be assembled up to a day in advance and kept covered and chilled until ready to bake.

                  Meaty Baked Pasta

                  Meaty Baked Pasta is hot and cheesy from the oven in a blue casserole dish with handles. There is a serving spoon half tucked into the pasta. The dish rests on a cork pot holder that is draped with a white and navy towel. Fresh basil sits in the background.
                  Meaty Baked Pasta
                  Print Recipe
                    Servings Prep Time
                    8-10 people 40 minutes
                    Cook Time Passive Time
                    40 minutes 5 minutes
                    Servings Prep Time
                    8-10 people 40 minutes
                    Cook Time Passive Time
                    40 minutes 5 minutes
                    Meaty Baked Pasta is hot and cheesy from the oven in a blue casserole dish with handles. There is a serving spoon half tucked into the pasta. The dish rests on a cork pot holder that is draped with a white and navy towel. Fresh basil sits in the background.
                    Meaty Baked Pasta
                    Print Recipe
                      Servings Prep Time
                      8-10 people 40 minutes
                      Cook Time Passive Time
                      40 minutes 5 minutes
                      Servings Prep Time
                      8-10 people 40 minutes
                      Cook Time Passive Time
                      40 minutes 5 minutes
                      Ingredients
                      Servings: people
                      Instructions
                      1. Heat olive oil in a large pot or dutch oven over medium heat. Add onion and garlic and cook for 2-3 minutes until starting to soften, stirring often.
                      2. Add ground beef and Italian sausage. Cook until browned and no longer pink, breaking apart any large chunks and stirring often. Dab out any excess fat with a paper towel.
                      3. To the meat add marinara sauce, diced tomatoes, Italian seasoning, salt, pepper and chili flakes.
                      4. Bring to a simmer, reduce heat, cover and cook, stirring occasionally for 20- 25 minutes to meld flavours.
                      5. While meat sauce is simmering, cook pasta according to package directions using well-salted water. (about 1 tbsp regular salt to 4 litres of water). Drain pasta and set aside.
                      6. Preheat oven to 350℉.
                      7. In a small bowl stir together ricotta, half of the mozzarella, half of the parmesan, dried basil and a sprinkle of salt and pepper.
                      8. Lightly spray a 9"x13" casserole dish with non stick spray. Add half the cooked pasta and half of the meat sauce to the casserole dish. Stir to combine. Spread with ricotta cheese mixture.
                      9. To the pot with the remaining pasta add remaining meat sauce. Stir to combine and pour over ricotta cheese layer. Top with remaining half of mozzarella and parmesan cheese.
                      10. Bake uncovered for 30-40 minutes until bubbly. Broil for 2-3 to blister the cheese. Remove and allow to rest 3-5 minutes prior to serving.