The Buttery Blog

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Unbelievably Easy Vegetarian Chili September 29, 2009

Filed under: Vegetarian — butteryblog @ 11:13 am
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Several years ago Mother Butter hosted a potluck get together for all her girlfriends. Up until a few years ago, one of us would have a “girls night,” which was basically an opportunity to share and giggle, drink wine, eat sweets, and sometimes all pass out on the living room floor of a small New York apartment. Ah, those were the days!

After searching near and far for the perfect recipe, I landed upon a veggie chili. Vegetarian is always a good choice these days, and you can’t go wrong with a big pot of chili in the middle of winter. Well, lo and behold, the very day that we were supposed to get together, a blizzard hit New York, and well, none of us ventured out. I was left with a huge pot of chili, and it was divine.

Since then I’ve made this dish at least twice a year. I love one pot meals. I love this one in particular because it’s hearty, but not overwhelming. It’s healthy, but full of flavor. If you’re a chili connoisseur (and I know you’re out there!), this will probably not be your cup of tea, but otherwise, I recommend trying this one blustery winter night. Invite a friend over and ask them to bring the cornbread.

Big Spoon. Serve with sweet iced tea or your favorite oktoberfest beer!

Big Spoon. Serve with sweet iced tea or your favorite oktoberfest beer!

This chili is a variation of one I found at AllRecipes.com.

Ingredients

1 Tbsp olive oil
1 cup chopped onions
3/4 cup chopped carrots
3 cloves garlic, minced
2 cups chopped bell peppers (any variation)
1-3 Tbsp chili powder (depending on taste)
1 1/2 cups chopped mushrooms
1 28 oz can chopped peeled tomatoes, with liquid
1 can black beans (or your favorite beans)
1 small box frozen corn
1 Tbsp ground cumin
1 Tbsp oregano

Directions

1. Heat oil in large saucepan over medium heat

2. Saute onions, carrots, and garlic, until tender

3. Stir in peppers and chili powder

4. Cook until veggies are tender, about 6 minutes

5. Stir in mushrooms, cook about 4 minutes

6. Stir in tomatoes, beans, and corn

7. Season with cumin and oregano

8. Bring to a boil, reduce heat to medium

9. Cover and simmer for 20 minutes, stirring occasionally

Feel free to add/take away any of the ingredients. You can even add meat, if you’re so inclined. You can’t really make a mistake with this dish!

If any of you were headed to that blizzard potluck that wasn’t meant to be, do you remember what you made?

♦ Buttery B

 

Jimmy Fallon’s Crock-Pot Chili June 4, 2009

Filed under: Crock Pot/Slow Cooker/One Pot,Meat — butteryblog @ 5:32 am
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Not too long ago I bought my first crock pot, but there’s a problem: at the end of five or six hours whatever is cooking in the pot smells amazing. The whole houses smells like warm, starchy comfort. But then what’s inside never tastes quite as good as it smells. The following is another example, although I have to say it’s at least partly my own fault.

Here’s the sich: I found this recipe a few weeks ago on Martha Stewart’s website (watch the video if you have a few minutes; Jimmy is cute) and last Sunday I decided to make it. Unfortunately, it was already 3:30p by the time I got home with the ingredients and our friends were coming over at 8:00p. As you’ll see in the directions, the total cooking time for this chili is about 5h30m, but who wants to eat at 9:00p? So I cooked it for about an hour less that I should have. I think this is the reason that the chili was so runny. But there was also a taste issue, which I don’t think longer cooking would have addressed. Despite the fact that it’s packed with spices and beer, it didn’t really taste like much. Not bad, not great …  just there. So even if I had enough time, I’m not sure I would use this recipe again. I will however recommend the very tasty Kettle chili lime tortilla chips we ate alongside it.

fallon chili

Serves 8

  • 2 tablespoons olive oil
  • 3 1/2 pounds ground chuck beef, ground for chili (I don’t actually know what “ground for chili” means and I’m pretty sure Jimmy Fallon doesn’t either)
  • Coarse salt and freshly ground pepper
  • 1 large white onion, chopped
  • 3 cloves garlic, finely chopped
  • 1/2 habanero chile, seeded and very finely chopped
  • 1/4 cup chile powder
  • 1 tablespoon dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper
  • 2 (28-ounce) cans whole tomatoes, coarsely chopped with their juices
  • 1/3 cup chopped fresh cilantro, plus more for serving
  • 1 (12-ounce) bottle amber beer
  • 2 (15-ounce) cans kidney beans, drained and rinsed
  • Tortilla chips, for serving
  • Shredded cheddar cheese, for serving
  • Chopped tomatoes, for serving
  • Sour cream, for serving
  • Lime wedges, for serving

Directions

  1. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Working in batches if necessary, add beef and cook until no longer pink, about 3 minutes. Season with salt and pepper; drain in a colander, discarding fat, and set aside.
  2. Add remaining tablespoon olive oil to skillet and reduce heat to medium. Add onions, garlic, and habanero; season with salt. Cook until translucent, about 5 minutes.
  3. In a 6-quart Crock-Pot, combine beef, onion mixture, chile powder, oregano, cumin, and cayenne pepper; stir to combine. Add tomatoes, cilantro, and beer; cover and cook on high, stirring occasionally, for 5 hours.
  4. Add kidney beans and season with salt and pepper. Continue to cook, uncovered, until thickened, about 30 minutes. Garnish with cilantro and serve with desired toppings.

Grade: B-

♥Lady Butterbuns