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.

      Grilled Lamb Koftas


      Grilled Lamb Koftas
      Print Recipe
        Servings Prep Time
        6-8 servings 30 minutes
        Cook Time
        12 minutes
        Servings Prep Time
        6-8 servings 30 minutes
        Cook Time
        12 minutes
        Grilled Lamb Koftas
        Print Recipe
          Servings Prep Time
          6-8 servings 30 minutes
          Cook Time
          12 minutes
          Servings Prep Time
          6-8 servings 30 minutes
          Cook Time
          12 minutes
          Ingredients
          Minted Yogurt Sauce
          Lamb Koftas
          Servings: servings
          Instructions
          Minted Yogurt Sauce
          1. Stir together all ingredients and chill until ready to use.
          Lamb Koftas
          1. Add all ingredients to a large bowl and gently mix with your hands until well combined but not overworked. Cover and chill for up to one day in advance. Shape approximately 2 1/2 ounces of meat mixture into a 3" long log, making 13-15 in total. Thread onto skewers and chill until ready to grill.
          2. Preheat heat grill to medium and grill lamb skewers for approximately 12 minutes turning to brown all sides. Meat should no longer be pink and the internal temperature should reach a minimum 160℉. Split pitas and fill with 2 koftas. Top with Minted Yogurt Sauce and desired toppings such as lettuce, sprouts, and onions.
          Recipe Notes

          Recipe makes approximately 35 ounces of mixture and can be made into burger patties as well.   I used metal skewers, however if using wooden skewers be sure to soak in water according to directions prior to use.

          Dukkah Crusted Pork Cutlets

          Dukkah Crusted Pork Cutlets
          Print Recipe
          Tender pork with a crunchy exterior and loads of flavour.
            Servings
            4-5 people
            Servings
            4-5 people
            Dukkah Crusted Pork Cutlets
            Print Recipe
            Tender pork with a crunchy exterior and loads of flavour.
              Servings
              4-5 people
              Servings
              4-5 people
              Ingredients
              Dukkah Crusted Pork Cutlets
              Yogurt Mint Sauce
              Servings: people
              Instructions
              Yogurt Mint Sauce
              1. In a small bowl whisk together all ingredients and allow to rest in refrigerator for at least 30 minutes to blend flavours.
              Dukkah Crusted Pork Cutlets
              1. Preheat oven to 350℉. Roast pine nuts and cashews in a single layer on a baking sheet for 10-12 minutes, turning half way through. Allow to cool completely before proceeding.
              2. Once nuts are cool pulse in a food processor until broken down to small bits. Be careful not to over process or nuts will turn to a paste. Add sesame seeds, panko and remaining spices. Pulse 2-3 times to combine. Set aside.
              3. Cut pork tenderloin into 1/2" thick slices. Using a meat mallet, pound each slice between pieces of plastic wrap into a cutlet no more than 1/4" thick. Season both sides of cutlets with salt and pepper.
              4. Whisk eggs together in a shallow bowl and place dukkah in a separate shallow bowl. Dunk one cutlet into egg bath and then into dukkah mixture, pressing slightly to coat both sides. Arrange pre coated cutlets on a parchment lined baking sheet. When all cutlets are coated, heat 1 tbsp canola oil in a large skillet over medium low heat. Add 4-5 cutlets to the pan cooking approximately 4 minutes per side, adjusting heat lower if necessary as the nuts burn easily. Remove cooked cutlets from pan and wipe out any stray bits with a paper towel. Repeat with more oil and cutlets. Keep cooked cutlets warm in a low oven. Serve immediately with Yogurt Mint Sauce.
              Recipe Notes

              Resist the urge to turn up the heat when cooking the cutlets.  The nuts will burn very easily!  A low-medium temperature is best even though the cutlets will not sizzle when you put them in the pan.  After a few minutes the nuts will turn golden and they are ready to flip.