Chili for Mama

a mild, soupy, chili recipe for my mother

Ingredients

• 1 ¾ pound ground beef
  
• 3 medium onions, chopped
  
• 6 garlic cloves, minced
  
• 1 teaspoon kosher salt, divided
  
• ½ teaspoon black pepper, divided
  
• 1 tablespoon chili powder
  
• 1 tablespoon cumin
  
• 1 tablespoon paprika
  
• 3 cups beef broth, divided
  
• 1 (28 ounce) can whole tomatoes, in their juices
  
• 1 (14.5 ounce) can kidney beans
  
• 2 (14.5 ounce) cans pinto beans
  

Directions

1. Brown the ground beef in a large skillet over medium heat. Drain the beef, reserving 3 tablespoons of fat.
   
2. In a large dutch oven, heat the reserved fat over medium heat. Add the onions, garlic, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Cook until tender, 8 to 10 minutes. Add the ground beef, ½ teaspoon kosher salt, ¼ teaspoon black pepper, chili powder, cumin, and paprika to the onions. Mix well ensuring the spices coat the beef and onions evenly. Cook for 1 minute. Increase the heat to medium-high and add 1 ½ cups of beef broth. Bring to a boil and scrap up any browned bits that have accumulated on the bottom of the pot. Add the tomatoes, beans, and remaining beef stock. Bring to a boil, cover, and simmer for 4 hours. Stir every 30 minutes or so and break up the tomatoes with a wooden spoon. Serves 8.

Little Debbie Oatmeal Cream Pie Cookie Cake ~ Happy Birthday Christopher!

Recipe based upon the Sweet Touch and Pennies on a Platter

  

Ingredients

• Use the same ingredients from this recipe - Little Debbie Oatmeal Cream Pies
  

 
Directions

1. Preheat the oven to 375 degrees.
   
2. Line two 9-inch round cake pans with parchment paper and lightly mist with cooking spray. Press the prepared cookie batter into the bottom of the pans. Bake for 15 to 17 minutes, or until the center of each cookie cake is set. Let the cakes cool for 5 minutes. Then transfer to wire racks and cool completely.
   
3. Once the cakes have cooled, frost the top of one layer with cream filling. Place the other layer on top of the frosted layer. Serve as is or decorate with additional icing if desired.

Happy Birthday Christopher!  Thank you for always making me laugh!

Casserole-Roasted Pork with Cabbage (Roti de Porc aux Choux)

 

Recipe adapted from Mastering the Art of French Cooking

  

Ingredients

For the Marinade:

• 3 teaspoons kosher salt
  
• Heaping ¼ teaspoon ground pepper
  
• ¾ teaspoon poultry seasoning
  
• Heaping ¼ teaspoon ground bay leaf
  
• 3 pinches allspice
  

For the Pork:

• 3 lb. bone-in rib-end roast, previously marinated
  
• 3 tablespoons canola oil
  
• 1 yellow onion, sliced
  
• 1 carrot, sliced
  
• 2 cloves garlic, unpeeled
  
• ½ bay leaf
  
• ¼ teaspoon ground thyme
  
• 1 lb. cabbage, cut into ½ - inch slices
  
• ½ teaspoon caraway seeds
  
• ½ cup dry white wine
  
• Kosher salt
  
• Black pepper
  

Directions

1. Mix all the ingredients together for the marinade. Rub into the pork and place in a large bowl. Cover and marinade overnight. Before cooking, scrape off any of the salt rub with a knife and pat meat dry.
   
2. Preheat the oven to 325 degrees. Heat canola oil in a large dutch oven over medium-high heat. Brown the pork on all sides, about 10 minutes total. Place on a plate and set aside.
   
3. Reduce heat to low. Add the onion, carrot, garlic, bay leaf, and thyme. Cover and cook slowly for 5 minutes. Place the meat back in the casserole, along with any accumulated juices. Cover and heat until the meat begins to sizzle. Place in the lower third of the oven and cook 1 hour, basting with juices from the casserole after 30 minutes.
   
4. Meanwhile, prepare the cabbage. Bring a large pot of salted water to a boil. Drop the cabbage leaves in and cook for 2 minutes. Drain the cabbage into a colander and rinse with cold water. After pork has cooked 1 hour, add the cabbage, caraway seeds, ½ teaspoon kosher salt, and ¼ teaspoon pepper to the pot. Baste the leaves with pork juices, bring to a simmer, and return the casserole to the oven. Cook for an additional 45 minutes to 1 hour, basting the pork and cabbage several times.
   
5. Remove pork to a plate and cover with aluminum foil. Let rest for 15 minutes. Meanwhile add ½ cup of white wine to the cabbage. Bring to a boil, reduce heat, and simmer for 10 minutes. Slice pork and serve cabbage alongside pork. Serves 6.

Chess Pie

Recipe adapted from Bon Appétit, Y'all

Ingredients

• 4 large eggs, at room temperature
  
• 1 ½ cups sugar
  
• 1 tablespoon all-purpose flour
  
• 1 tablespoon cornmeal
  
• ¼ teaspoon salt
  
• ½ cup (1 stick) butter, melted and cooled to room temperature
  
• ½ cup buttermilk, at room temperature
  
• 2 tablespoons lemon juice
  
• 1 teaspoon pure vanilla extract
  
• 1 recipe All-American Pie crust
  
  • 1 ¼ cups all-purpose flour
    
  • ¼ teaspoon kosher salt
    
  • 4 tablespoons butter, chilled and cut into cubes
    
  • 4 tablespoons margarine, chilled and cut into cubes
    
  • Ice cold water
    

Directions

1. For the pie crust: Using a food processor fitted with a steel blade, pulse together the flour and kosher salt. Drop in the cubed butter and margarine. Pulse until mixture resembles a coarse mill. One tablespoon at a time, add the ice water. Pulse until dough comes together into a ball (this usually only takes 1 to 2 tablespoons of water). Shape dough into a disk and cover with saran wrap. Refrigerate for 30 minutes. Flour a wooden board and rolling pin. Place the chilled dough in the center of the board and dust with more flour. Quickly roll the dough into a 10 to 11 - inch circle. Roll the dough back around the rolling pin and carefully transfer to a lightly sprayed 9 – inch pie plate. Fold down any overflowing edges. Place prepared dough back into the refrigerator and chill 30 minutes. Meanwhile, prepare the filling.
   
2. For the pie filling: In a large bowl whisk together the eggs. Add the sugar, flour, cornmeal and salt. Whisk in the butter, buttermilk, lemon juice, and vanilla. Pour the filling into the chilled pie crust. Bake at 350 degrees for 50 minutes to 1 hour. Yields one 9 – inch pie.