Beef Chili Cobbler

Beef Chili Cobbler

This dish is a huge hit in my house. The chili is delicious and, of course, can be tweaked to whatever you like - more spices, different spices, heck even taco seasoning tastes great in it. The biscuits are from Greg Henry's 'Savory Pies' which I reviewed here. You can substitute a different cheese if you like. As you can see, this is quite a versatile dish. 

You can make this dish ahead of time (in the morning or a day ahead). Make the chili, cool and refrigerate (I usually place it in another dish). Make the biscuit dough and refrigerate. I warm the chili first in the pan and continue as directed. 

Special Equipment: 12-inch cast iron pan

Ingredients

Chili

2 lbs ground beef

1 tsp salt

1 tsp ground pepper

1 medium onion, diced

1 poblano pepper, diced

1/2 jalapeno, diced

6 white mushrooms, diced

6 garlic cloves, crushed

2 tsp ground cumin

1/2 tsp chili powder

1 tsp smoked paprika

1 red pepper

1 14 oz can black beans, drained

2 cups beef broth

1 1/2 cups tomato sauce

Cobbler

1-1/4 cups flour

1/2 cup corn meal

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

1 cup grated parmesan

6 tablespoons cold butter, cut into on inch pieces

1-1/4 cups 2% milk

Instructions

Preheat oven to 375 degrees F.

Chili

1. In the 12-inch cast iron pan, sautee ground beef with salt and pepper over medium-high heat to brown meat. This will take 7-10 minutes.
2. Add onions, poblano, jalapeno, pepper, mushrooms, cumin, chili powder, paprika, and garlic. Sautee for about 5 minutes.
3. Add beans, beef broth and tomato sauce.
4. Simmer for 15 minutes.

Cobbler

1. Add flour cornmeal, salt, and baking powder to the bowl of a food processor. Pulse 10 times to combine.
2. Add butter, a piece at a time, and pulse until mixture has a sandy appearance.
3. Add parmesan and pulse another few times to combine.
4. Add milk and combine on medium-low speed until  coarse dough forms.

Putting it together

1. Drop batter by the tablespoon or from an 2 inch ice cream scoop onto the chili (about 14 drops).
2. Place the pan on a baking sheet to catch any overflow and insert into the oven for approximately 25 minutes (mixture is bubbly and cobbler is golden brown).

Smoky Three Bean Beef Chili

Fall is here. This weekend we're in Whistler, BC. My favorite seasons to visit Whistler are summer and fall. Obviously, I'm not a skiier - I took a few snow boarding lessons but they weren't money well spent! I'll stick to running. Anyways, Whistler in fall is beautiful - a full palate of colours are awaiting outside my door. Walking through and around the village is always time well spent.

Whistler, BC. Snow will be here soon.

With fall comes cooler temperatures and cravings of warmer comfort foods. Chili, like this three bean beef chili, is perfect for cool days, and even cooler evenings. Add some warm, fresh bread and you've got a perfect meal to enjoy the colors of fall as the sun sets over the mountain.

Ingredients

1.5 lb ground beef

1 can (15.5 oz) black beans, drained and rinsed

1 can (15.5 oz) kidney beans, drained and rinsed

1 can (15.5 oz) white cannelloni beans, drained and rinsed

2 tbsp tomato paste

1 large onion

6-8 cloves garlic, crushed

1 tbsp liquid smoke

1 tbsp chipotle powder

2 tsp smoked paprika

1 tbsp ground cumin

1 28 oz can tomato sauce

2 cups tomato puree or beef broth

2 cups shredded cheese to garnish

green onions to garnish

Instructions

1. Over medium high heat, brown beef in large, heavy bottom pot.
2. Remove beef to a bowl and leave fat in pan. Add onions.
3. Saute for 3 minutes.
4. Add garlic and saute another minute.
5. Add tomato paste and stir for 2 minutes.
6. Add beef and stir. 
7. Add sauce and puree or stock.
8. Add all beans.
9. Add chipotle, cumin, liquid smoke, paprika.
10. Stir and simmer for at 1 hour over medium low heat.
11. Serve with cheese, and green onions if desired.

Smokin' Turkey Chili

Those of us with left over turkey, please raise your hand!!!

We roasted a 19lb gobbler and I was worried it might not be enough for our table of 12. In the end, there was no need to worry as there was enough for  2nds and a few 3rds. There was also more than enough for leftovers.

To make sure none of the turkey went to waste, I decided to make turkey chili and freeze it for lunches in the New Year. And although gluttony is a definite Christmas tradition, the New Year will bring renewed thoughts of a healthy eating so little added fat and lots of added fibre make this a delicious and healthy left over dish!

This recipe also reminds me of the thanksgiving back in university that I made a big pot of turkey chili for a group of friends....it wasn't until we were almost done eating that I realized I forgot to put turkey in it!!!! Lol.

Ingredients:

• 2-3 cups of diced, cooked turkey
• 2 large cans of diced tomatoes
• 1 can (14 oz) white beans, rinsed
• 1-2 cans (14oz) black beans, rinsed
• 1 jalepeno, diced (keep seeds in if you like it on the hot side)
• 1-1/2 teaspoons cumin
• 1 cup ketchup
• 1 teaspoon hot sauce (I like chipotle sauce)
• 2 tablespoons honey
• 2 large onions, chopped
• 1 large red sweet pepper, chopped
• 3 cloves garlic, diced
• 1 teaspoon liquid hickory smoke

What to do:

1. Until transparent, saute over medium heat onions, red pepper, and jalepeno in pan lightly coated with cooking spray. (about 5 minutes).
2. In large pot, add all ingredients including sauteed vegetables.
3. Simmer over medium heat until heated through and bubbling.
4. Serve or place into smaller containers and freeze for future use.