winter

winter citrus salad with spiced pork chops

Why hello there friends! I’ve missed you!

winter citrus salad with seared pork chops | Brooklyn Homemaker

I know it’s been a long while since I shared anything with you here, and for that I’m sorry. This post has been a long time coming.

I have a little story for you.
I bought a journal the other day.
I had a journal when I was a teenager, but that was kept for reasons of pure juvenile vanity. This new journal is to be kept for a different purpose altogether.

Words like “overwhelmed”, “frightened”, and “anxious” can’t even begin to describe how I’ve been feeling for the past few months, so I’ve decided to keep a record of the things that are happening as they happen. I don’t want to forget how everything really came to pass if and when the “alternative facts” outweigh the real ones. It may be important some day.

Hold on to your butts folks, I’m about to do the thing that a food blogger is never ever supposed to do under any circumstances. I’m going to talk about politics.

GASP!

winter citrus salad with seared pork chops | Brooklyn Homemaker

Food bloggers are supposed to make light and bubbly conversation with their readers, detailing nostalgic stories from their childhoods, or relating amusing little anecdotes from daily life. We’re supposed to share our lives, but in a way that’s innocuous and easy to digest. The goal of a food blogger is to write mouth-watering recipes, amuse our readers, and hopefully grow our readership. Therefore, any subject that could be construed as polarizing is at odds with our aim to gain followers, and is usually off-limits. Under normal circumstances, we spend our days baking cakes and turning zucchini into spaghetti; we’re not “journalists”, nor are we policy experts or political science majors. That doesn’t mean however, that we don’t have opinions or principles, nor does it mean that our votes or our stakes in the management of our country count any less than anyone else’s.

I’ve been chewing away at all this in my head for the past few weeks and months, and in the end I’ve decided that some things are just too important to keep quiet about. If you find my views and convictions to be “offensive” and you decide not to keep reading my blog or cooking my recipes, I’ll just have to accept that. After all, we’re talking about pork chops and cupcakes here, while people’s lives, livelihoods, and lifestyles are on the line. If you’re a regular reader, you should at least know by now that I’m a man and I’m married to another man, so it should really be no surprise to you that I’m nervous about how our lives may be affected under a president who’s pandering to the most narrow-minded, prejudiced, and hateful among us.

winter citrus salad with seared pork chops | Brooklyn Homemaker

I realize that there are many people in the world who are thrilled with the outcome of the recent election, and are pleased as punch that campaign promises are being kept. If you’re one of those people, please understand that I’m speaking my mind today for a reason. I’m not just a “sore loser” or a “snowflake” as I’ve been called recently on social media. I’m speaking out because there’s so much at stake, and I fear the consequences of intolerant, inexperienced, irresponsible leadership.

Like it or not, we now have a man in power who cares more about money and his own ego than he cares about the country he’s pledged to lead. Say what you will about our last president, I know he wasn’t perfect, but he was a thoughtful man with integrity and grace, and a man who cared deeply about our country. Our current president is immature, irrational, erratic, and is easily influenced by those willing to stoke his ego or line his pockets. He’s proven that any billionaire willing to vocally praise him will be rewarded with a cabinet appointment, no matter how inexperienced and ill-suited they are to the job.

His closest adviser and Chief Strategist is an unapologetic racist and spokesperson for the alt-right (neo-nazi) movement, who once said in an interview, “I’m a Leninist. Lenin wanted to destroy the state, and that’s my goal too. I want to bring everything crashing down, and destroy all of today’s establishment.”
I mean, how terrifying is that? The president’s (alt-)right hand man, who knows more about politics and policy than he does himself, has proudly declared that he wants to destroy our country as we know it. With his mentorship, our president is actively working to divide our country against itself. Rich against poor, old against young, straight against gay, native-born citizen against immigrant, man against feminist, and white Christian against any and all other creeds and colors. He’s essentially waging a war against anyone in this country who isn’t a rich, straight, white, conservative, Christian, and it scares the crap out of the rest of us.

Since we’re on the subject of war by the way, his foreign policy decisions are irresponsible and ill-informed at best, and the disrespectful way he speaks with world leaders and long-time allies is downright dangerous. I don’t want to sound over-dramatic, but this man could be putting our lives and safety at serious risk.

winter citrus salad with seared pork chops | Brooklyn Homemaker

For me, the first days after the election were a mix of horror, depression, and cautious hope that maybe this man might not be as bad as he made himself out to be. Maybe he really was just trying to appeal to the worst in us because he knew it could work, but when it came to leadership, maybe he’d be… okay-ish? Of course, a lot has happened in a short time, and my worst fears have been recognized. He’s made it abundantly clear that things are going to be very, very scary for the next few years.

I have so many unanswered questions right now, and I lay awake at night thinking about how my life is in the hands of someone who doesn’t give a damn about anyone but himself and his rich white friends.
Will our marriage be deemed invalid or the federal marriage protections we enjoy reversed? Is it safe for us to ever consider having children? Will the quality of our (hypothetical) children’s education eventually be dependent on our income? Will I lose my healthcare? Will my family lose their (government) jobs? Will my neighbors be removed from their homes and deported? Will my friends become victims of harassment and violence? Will my taxes increase to pay for unnecessary and ineffective border security? Will the EPA be dissolved, climate change officially denied, and our environment and national parks destroyed for profit? Will we lose our freedom of the press under a man who can’t handle criticism or opposition? How far backward will be forced before we can move forward again, and how long will it take to repair the damage this man and his appointees can do over the next four years?

winter citrus salad with seared pork chops | Brooklyn Homemaker

Reading the news every day has become an exercise in masochism, but the one ray of hope is the knowledge that things don’t have to be like this, and this can’t last forever. To make sure these dark times end as quickly as possible, we must stand together, look past (or hopefully even celebrate) our differences, and be steadfast in our opposition to his attempts to divide and destroy us.

The people united will never be defeated.

In the months since the election, his popularity has plummeted and he’s become the least popular incoming president in the history of the gallup poll. His every move has been met with vocal criticism, nation-wide protests, and countless lawsuits; and frankly I couldn’t be more proud of the everyday citizens who’ve taken a stand. I’ve heard my whole life about how lazy and complacent my generation is, but when the shit hit the fan, we took to the streets with clever signs and knit hats, flooded our representatives in Washington with phone calls and postcards, organized resistance networks on social media, donated our hard-earned money to Black Lives Matter and the ACLU, and hosted fundraisers to benefit Planned ParenthoodCAIR, and the Water Protectors.

Ultimately, I know I’m not saying anything new here, and if you’ve been paying attention, I’m not telling you anything that you don’t already know. I guess the real point I’m trying to make here is that we all have a voice, and in these unsettling times we can’t be afraid to use them, even if doing so might have some negative consequences.
We need to do everything in our power to show people with other points of view that policies designed to “protect traditional values” can have terrible negative consequences, and don’t just affect unknown hypothetical immigrants, feminists, people of color, or homosexuals. These policies directly affect the lives of their friends and neighbors, their baristas and hair stylists, their surgeons and teachers, and even their favorite food bloggers.

winter citrus salad with seared pork chops | Brooklyn Homemaker

Whew! I didn’t realize when I started writing this that I had SO MUCH to say, but I’ve been holding back for so long that I’ve had plenty of time to gather my thoughts. I’m sorry that I’ve basically ignored the recipe altogether through this post, but I promise I have just a few quick things to say about the yummy salad in these pretty pictures.

A few weeks ago Russell talked me into doing the Whole30 diet with him. I have to admit, it’s been really difficult and I’m totally over it and can’t wait for the end. I’ve been dreaming about chocolate chip cookies and pizza for weeks, but we’re in the final stretch now and I’m happy we did it. Oddly enough, as restrictive as this diet is, it’s been a sort of fun exercise in will power and self-discipline, and in a world that feels like it’s rapidly spinning out of control, having total control over something, anything, feels really refreshing. Having this much restriction has also deemed most restaurant food off-limits, and forced us into the kitchen multiple times a day, every day. While it certainly has felt like a chore at times, spending so much time in the kitchen has been strangely therapeutic. My kitchen feels like “home” to me, and cooking so often has brought some semblance of familiarity and normalcy back to my life, even if I’d really have preferred to drown my worries and sorrows in a thick slice of chocolate cake.

winter citrus salad with seared pork chops | Brooklyn Homemaker

I swung by my local butcher shop one day looking for pork chops, and when I spotted the gorgeous cara cara and blood oranges in their produce case, I instantly knew what I wanted to do. We’re friends with the butchers there, and the pork chops they gave me were very generous, huge even, but I actually think a smaller chop would have been better suited to this recipe. Mine were about a pound each, but I think 1/2 lb chops would be the way to go. If you’re not a huge pork fan, or can’t find good thick pork chops, you could also do the same spice rub on some boneless, skinless chicken breasts and they’d be amazing too.

Because Whole30 is so protein heavy, it’s important to make sure you eat LOTS of veggies with every meal, and to go for BIG, BOLD flavors as often as possible to avoid gustatory boredom.

This salad is definitely not lacking in big, bold flavors. The mix of citrus fruits add fresh biting acidity and bright sweetness; the pistachios are rich and buttery; the fennel fresh, sweet, earthy, and slightly anise-y; the arugula is peppery with a hint of bitterness; the pork perfectly spiced, wonderfully browned on the outside, and tender and juicy inside; and the dressing, with red wine vinegar and a hint of Dijon mustard, ties it all together perfectly.

winter citrus salad with seared pork chops | Brooklyn Homemaker

Winter Citrus Salad with Spiced Pork Chops

1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/2 teaspoon fennel seeds
Generous salt and pepper to taste
2 thick-cut, bone-in pork chops (about a half pound each)
2 teaspoons olive oil or butter
Arugula
mix of citrus fruit (I used 1 each of tangerine, blood, naval, and cara cara oranges)
a handful of thinly shaved slices of fennel bulb or stalks
1/4 cup roasted pistachios

Red Wine Vinaigrette:
4 tablespoons extra virgin olive oil
1 tablespoon dijon mustard
1 1/2 tablespoons red wine vinegar
Salt and pepper to taste

Lightly toast spices in a dry skillet until they smell fragrant. This should only take a few minutes. Transfer to a spice grinder (or coffee grinder *see note) along with salt and pepper. Grind into a fine powder. Sprinkle or rub all over both sides of your pork chops and let them rest at room temperature for about an hour. If you like, you can use this time to prepare the citrus or mix the dressing.

Preheat your oven to 400F and let a large cast iron skillet heat up with it.

Remove the skillet from the oven and add olive oil or butter. Place the skillet over a medium-high flame and sear the pork chops for about 3 minutes on one side. They’ll probably smoke a bit, so use your vent fan. Flip the chops and immediately transfer to the oven. Roast until the chops reach 135 to 140F at the thickest part of the chop. This should take between 5 and 10 minutes.

Remove from the skillet, tent with foil, and let rest for 5 to 10 minutes while you assemble the rest of the salad.

Place enough arugula for 2 individual servings (how much you like is totally up to you) into salad bowls. Use a very sharp knife to cut the peel off of your citrus and slice them into thin discs. Top the arugula with the citrus discs, shaved fennel, and pistachios.

To make the dressing, combine all ingredients in a mason jar with a lid and shake shake shake to combine. Pour over the salads and toss to combine if desired.

Top with rested pork chops and enjoy!

 

*Cooks note: Only use a coffee grinder if you have a spare. Don’t use a grinder you use for coffee or your coffee will taste like ground cumin, fennel, & mustard. Alternatively you could use a mortar and pestle.

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spicy gingerbread bundt cake with caramelized white chocolate ganache #bundtbakers

When it comes to being a food blogger, there’s a lot of pressure to come up with “original” recipes.

spicy gingerbread bundt with caramelized white chocolate ganache | Brooklyn Homemaker

Thing is, there ain’t much out there that ain’t been tried before. Odds are that any flavors you’re considering combining have probably already been combined before by someone else, somewhere else.

spicy gingerbread bundt with caramelized white chocolate ganache | Brooklyn Homemaker

When Laura from Baking in Pyjamas chose “winter wonderland” as our #bundtbakers theme this month, my very first thought was of a deep, dark, super spicy gingerbread bundt cake. There is nothing in the world that says winter holidays to me more than the combination of warm spices and molasses.

The problem? Everybody and their uncle is posting gingerbread cake recipes right now (and have been every December since the advent of the food blog). As much as I wanted to bake some dark, dense, spicy, & chewy gingerbread for myself, I decided that I should probably try to come up with something a bit more unique.

Life is hard sometimes you guys.

 spicy gingerbread bundt with caramelized white chocolate ganache | Brooklyn Homemaker

After a bit more brainstorming, I remembered the caramelized white chocolate I’d read about on my friend Lindsay’s ice cream blog, If the Spoon Fits.

Now, before you start with the whole “white chocolate is gross/too sweet/boring/stupid/not chocolate” comments, hear me out. When you take the time to slowly caramelize good white chocolate in the oven with a sprinkle of flaky sea salt, it transforms into something completely new and exciting and magical. The sugars in the chocolate caramelize and the cocoa butter gets richer and deeper and almost butterscotch-y. While it still has the texture of white chocolate, the flavor is much closer to a rich and creamy salted caramel.

When Lindsay first posted about it I was a bit skeptical that white chocolate could really be THAT GOOD, but I made a mental note and filed it away for a rainy day. A winter wonderland themed bundt cake seemed like the perfect rainy day opportunity to bust it out.

caramelized white chocolate | Brooklyn Homemaker

I had faith in Lindsay that the flavor would be great, but I felt like I’d want a bit more texture and interest so I decided to add some nuts. Almonds, walnuts, or pecans would have been ideal choices for flavor and crunch, but I decided that roasted chestnuts would be sooooo much more winter wonderland-y.

Oddly enough, even though my Grandfather has two giant old chestnut trees in his yard, as best I can remember I’ve never actually eaten a chestnut and had no clue what they tasted like. I called my Grandmother to ask her about it, and she confirmed that even though they’re in the yard, she’d never attempted to eat or cook with them. I remember their spiky green outer shells littering the yard when I was a kid, but I think the squirrels always made away with most of the nuts inside. Maybe that’s why they never really made it into the house.

spicy gingerbread bundt with caramelized white chocolate ganache | Brooklyn Homemaker

So, not knowing what to expect, I went to the store and picked up a jar of expensive fancy pants French chestnut puree, along with a pound of whole chestnuts that I wanted to try to oven roast.

Oh lord what a mess.

Did you know that roasted chestnuts can explode if you don’t score the shell in the right place?
I wish I were joking.
After oven roasting them according to Martha’s instructions, I noticed that one of my chestnuts hadn’t opened at the score line. A few minutes after it came out of the oven, I poked the unopened chestnut with a knife. I’m not really sure why I did it, but it was definitely a mistake.
There was a loud POP like the sound of a sealed soda bottle being run over by a car (Is that a sound everyone knows, or is that just because I live in Brooklyn?). Anyways, the two halves of the shell went flying across the kitchen in opposite directions, one landing on my dish rack and the other on the floor in front of the refrigerator. The chestnut meat itself practically vaporized into a fine, hot, sticky chestnut dust that sprayed all over my kitchen; sticking to the oven, the walls, the side of the fridge, the counters, cabinets, and floor. A bit later I walked past the mirror and found chestnut dust covering my beard and stuck to my cheeks and forehead. Yesterday I was in the kitchen and happened to glance up and notice there was chestnut dust all over the ceiling.

After the initial shock of the whole thing, I just stood there laughing like crazy for a good 10 minutes before I cleaned up the mess. Luckily there were a few whole chestnuts left that I could use, so I peeled one open and tasted it.

Sooooo….

Ummmm….

Can anyone tell me why people like chestnuts? I was expecting something, oh, I don’t know, nutty?
But no. This thing was bland and flavorless while also being oddly sweet, with a soft, pasty, almost bready texture rather than the satisfying nutty crunch I was anticipating.

I eventually decided that I must just be missing something because I’m not used to them, so I wanted to forge ahead. Since the roasted chestnuts wouldn’t have the crunch and texture I was hoping for, I decided to just go for flavor and mix the chestnut puree into the cake batter instead.

Ugh. You guys. There are entire songs devoted to chestnuts this time of year. I just don’t get it.

The chestnut puree made the cake rubbery, dense, slightly bitter, and strangely grey-ish.
FML.

spicy gingerbread bundt with caramelized white chocolate ganache | Brooklyn Homemaker

A few days later I considered baking a new caramelized white chocolate cake with some crunchier, nuttier nuts, but ultimately my first cake was such a traumatic experience from start to finish that I couldn’t bring myself to try again.

After some soul searching, (Is it weird that my life is filled with so much bundt-related soul searching?) I decided to scrap the whole thing and go back to the gingerbread cake I’d wanted to make in the first place. Who cares if a bajillion other people have already made similar cakes? As long as I enjoy it and stand behind the recipe, why not?

Since I’d already gotten more white chocolate, and really was impressed with the caramel-y flavor, I decided to go ahead and use it to make a ganache glaze for the cake.

spicy gingerbread bundt with caramelized white chocolate ganache | Brooklyn Homemaker

After that first cake, it felt SO DAMNED GOOD to have this one turn out so well.

Having grown up with traditional spicy German Christmas cookies like pfeffernusse and lebkucken, I like my gingerbread super dark and spicy so I use lots of molasses and plenty of spice. I even like to use a touch of ground black pepper for a bit more heat, and along with the dried ginger I like to stir some little chewy chunks of crystallized ginger into the batter right at the end.

The caramelized white chocolate ganache takes some time to make, but it adds a lovely sweet, salty, caramel-y touch that perfectly compliments the rich, deep flavors of the cake.

If you like gingerbread, especially dark, dense, spicy, chewy, old-world gingerbread; you’re going to flip for this cake. It’s unbelievable right out of the oven, but the best part is that it even improves with age so it can (and should!) be made a day or two ahead. After a few days it seems even more tender, moist, and flavorful than it did when I first sliced it for these photos.

Please be sure to scroll down past the recipe to see all the other winter wonderland themed bundts the other #bundtbakers came up with this month!

spicy gingerbread bundt with caramelized white chocolate ganache | Brooklyn Homemaker

Spicy Gingerbread Bundt Cake with Caramelized White Chocolate Ganache

  • Servings: 12 to 16-ish
  • Print
2 1/2 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 to 3 tablespoons ground ginger (depending on how spicy you like it)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon finely ground black pepper
1 cup molasses (not blackstrap)
3/4 cup water
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup vegetable oil
1 1/2 cups packed dark brown sugar
3 large eggs
1/3 cup finely chopped crystallized ginger

Preheat the oven to 350°F. Butter and flour a 10- to 12-cup bundt-style pan.

In a large bowl whisk together the flour, salt, baking soda, baking powder, and spices. Set aside. In a separate bowl, whisk together the molasses and water and set aside. 

In the bowl of a stand mixer, beat together the butter, oil, and sugar until light and fluffy, about 2 to 3 minutes. Add the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each addition.

Add the flour mixture in three additions alternately with the molasses water, starting and ending with the flour. Add the chopped crystallized ginger with the last addition of flour, and mix just until smooth. Do not over-mix. 

Pour the batter into the prepared pan, smooth the top, and bake for 55 to 65 minutes, or until a cake tester inserted into the center comes out clean.

Cool in the pan on a wire rack for at least 20 minutes, then turn the cake out onto the rack to cool completely. If desired, make the caramelized chocolate while the cake cools. Recipe below. 

I recommend baking this cake a day or two ahead. It improves with age! Cake can be kept in an airtight container at room temperature for up to three days.

*note: It is totally normal and okay if this cake sinks a little bit in the center.

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Caramelized White Chocolate Ganache Glaze:
Adapted from David Lebovitz

8 oz good quality white chocolate (must have real cocoa butter)
2 tablespoons vegetable oil
1/2 teaspoon coarse kosher salt
1/4 cup heavy cream

Optional decorations: white nonpareils, white dragees, white sixlets

Turn the oven down to 250F

If the white chocolate is in a block or bar, chop it into coarse pieces. Spread the white chocolate in an even layer on a rimmed baking sheet and heat for ten minutes.

Remove it from the oven, add the oil, and spread it out with a clean, dry spatula.

Continue to cook for and additional 30-60 minutes, stirring and spreading every 10 minutes. At some points it may look lumpy and chalky, but keep stirring and it will smooth out and caramelize. Once the chocolate reaches a deep golden brown, remove from the oven, scrape into a bowl or large measuring cup, and whisk in the salt and heavy cream until completely smooth and free of lumps.

Once the cake is completely cool drizzle the still slightly warm ganache over the cake and, if desired, top with optional decorations before it cools and sets.

spicy gingerbread bundt with caramelized white chocolate ganache | Brooklyn Homemaker

These wonderful wintery bundts are definitely putting me in the Holiday spirit this year! Thank you Laura for choosing such a perfect theme for the month of December!

BundtBakers
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#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

best chunky beef chili

Guess what everyone. It’s winter. Surprise!

best chunky beef chili | winter in brooklyn | Brooklyn Homemaker

We just made our way through a bitter cold front here in New York City, and though it was a bit warmer for a few days, today we’re supposed to be hit with another, along with several more inches of snow. I’m no stranger to harsh winters.  I’ve lived in New York for my entire life and went to school in upstate’s Adirondacks, where I lived in the coldest town in the entire state. Winters in Saranac Lake often saw night-time temperatures dipping 20, 30, even 40 degrees below zero. The lakes would freeze so solid that people used them as extra parking during winter games, packing dozens of cars and trucks onto the ice when the parking lots filled up.
There were nights that were so frosty that the three block walk home after work would cause the condensation in my breath to freeze into my facial hair and turn my upper lip into a mustache-sicle. Winters in Brooklyn are nothing in comparison to the extremes upstate, but that doesn’t stop me from being affected by the seemingly unending frigid days and nights.

best chunky beef chili | Brooklyn Homemaker

If there’s one thing that I’m consistently inspired to do by cold weather, it’s to cook. And to eat. I love making soups, stews, braises and any number of hearty slow-cooked meals during the winter, and one of my favorite cold weather meals is chili. Traditionally chili is thought of as a warm weather meal, something eaten in Texas and the Southwest, but maybe that’s what draws me to it in winter. Cranking the heat and sitting down in flannel pajamas to a big steamy bowl of thick spicy chili helps me forget that outside the wind is whipping snowflakes through the streets of Brooklyn.

best chunky beef chili | Brooklyn Homemakerbest chunky beef chili | Brooklyn Homemakerbest chunky beef chili | Brooklyn Homemaker

Chili is a dish that people take very seriously. Web searches will turn up thousands of pages on the subject. The legendary outlaw Jesse James is said to have declined to rob a bank in McKinney, Texas because the town was home to his favorite chili parlor. The American mystery writer Rex Stout once said that, “Chili is one of the great peasant foods. It is one of the few contributions America has made to world cuisine. Eaten with corn bread, sweet onion, sour cream, it contains all five of the elements deemed essential by the sages of the Orient: sweet, sour, salty, pungent, and bitter.” That is a big reputation to live up to for such a simple, unfussy food.

Chili has a long history in the United States and there are a great many opinions about how this dish should be prepared. I’ve even seen people go so far as to say that adding beans to chili is sacrilegious. The thing is though, that I don’t really care what the chili experts say. I’m not from Texas. I don’t live in the old wild west. I like chili how I like it, and if some “purists” think I’m doing it wrong, so be it. It doesn’t change the fact that this recipe is friggin delicious.

best chunky beef chili | Brooklyn Homemaker

In my defense, not that I  believe I really need defending, not everyone takes chili so seriously. Texas native Carroll Shelby had ideas about chili that were closer to my own and said, “The beauty of chili to me is that it’s really a state of mind.”  “It’s what you want when you make it. You can put anything in there you want, make it hot or mild, any blend of spices you feel like at the time. You make it up to suit your mood.”

I was a vegetarian when I lived in the Adirondacks, and chili with lots and lots of beans was one of my favorite ways to warm myself up on cold days. When I lived in Ithaca, New York, I worked at a restaurant that won a chili cook-off with a recipe that used chunks of stew meat instead of ground beef. My love of spice has grown since I’ve moved to a part of Brooklyn that is heavily dominated by Mexican and Puerto Rican culture. All of my past experiences have helped guide me to the recipe we have here today. Chunky beef chili made with stew meat instead of ground beef, with a variety of beans, and a healthy dose of heat and spice.

When I was growing up, chili was only ever made with ground beef, so when I first saw it made another way and started trying it myself, the idea of using stew meat was completely novel to me. Later I realize that it’s not really so uncommon, and that it’s probably how the dish originated. The idea used to be so foreign to me that I wanted to try to change the name to reflect its unconventional ingredients. The problem was that there’s no delicate way to combine the names chili and stew. No one wants to belly up to a steaming bowl of “Stewli”, no matter how delicious.

No thank you.

best chunky beef chili | Brooklyn Homemaker

So. Chunky chili it is!

This recipe is thickened with corn flour, but if you don’t have corn flour feel free to use all-purpose flour. I used stew meat that was already cut into chunks at the grocery store, but ended up needing to do some cutting of my own to bring the chunks down to the right size. Most stew meat bought in grocery stores comes in pieces about two or three inches in size. This recipe works much better with smaller pieces and I cut them all down to about one inch cubes. I made this recipe with beef this time around, but I’ve made it with venison before and it’s delicious. If you love venison, by all means, knock yourself out.

I think this chili translates to a slow cooker recipe really well too.  I would suggest that you brown all your veggies and meat ahead as stated in the recipe, and follow the steps through to where you scrape up the browned bits from the pot with half a cup of beef stock. Then you would transfer the browned meat and onions to the crock pot, add the remaining ingredients, and cook on high for four hours, or low for eight. The only thing that might be tricky is to get the chili to the correct consistency, so you may need to add more corn flour to help thicken it.

Since I’m usually just feeding myself and Russell, this recipe made plenty of leftovers for us, and I have to say, I think this chili improves with age. The second day the flavors seemed to have really married perfectly and the meat was even more tender and delicious. I suppose this is what he meant when John Steele Gordon said that “Chili is much improved by having had a day to contemplate its fate.”

best chunky beef chili | Brooklyn Homemaker

Best Chunky Chili

adapted from Emeril Lagasse for Food Network

2 tablespoons olive oil
2 medium onions, chopped
1 to 2 jalapenos, seeded and finely diced
Salt
Cayenne
2 pounds stew meat, cut into 1″ cubes
2 tablespoons corn flour (or all-purpose)
1 tablespoon chili powder
2 teaspoons ground cumin
3 cloves garlic, minced
2 cups beef stock
28 oz  can crushed tomatoes
1/4 cup tomato paste
15 oz can red kidney beans
15 oz can black beans

Directions
In a large heavy bottom stockpot of dutch oven, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Add jalapenos and garlic and cook 1 to 2 minutes more. Season with salt and cayenne. In a large bowl, stir together corn flour, chili powder, & cumin, and toss and coat meat in the mixture. Brown the meat for 5 to 6 minutes. Add about 1/2 cup of the beef stock and use a wooden spoon to scrape up any brown bits of beef and corn flour stuck to the bottom of the pan. Stir in remaining stock, tomatoes, tomato paste, and beans. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid uncovered for the first hour, stirring occasionally. Cover the pot and simmer for another hour or until the beef is fork tender.
Taste and re-season with salt and cayenne if necessary. If the chili is too thin, simmer uncovered until it’s thick enough. If too thick, thin it out, a tablespoon at a time, with beef stock. Garnish the chili with the grated cheese, sour cream and avocado. Serve with cornbread.