My apologies to my regular readers but there's nothing even close to being inspired coming from JBug's Kitchen at the moment. I'm trying to get the freezer contents down to a bare minimum so our house sitter doesn't have to worry about it next month in case the power goes out for any length of time as is normal during monsoon season. At least the freezer losses will be minimal.
One of my foraging finds was a 3 pound chunk of barbecued beef the Big Guy cooked up for our big party in May and since he's nutso about our chili created from leftover beef, he was a happy camper last night when he saw the big pot of red on the stove.
Hit the link and it'll take you to our original post, but in case you'd rather not read about chili created from leftovers that includes lots of onions, garlic, tomatoes, beef consomme and beer, never mind a good amount of barbecue sauce, I've re-posted the recipe below. Just remember you can make a pot of this anytime you've leftover meat and that doesn't mean it has to be beef either. Try it with chicken, turkey or pork and I guarantee you'll be really happy with the outcome.
Incidentally, I added another can of tomatoes to the pot along with a little more beer because I had a lot more meat in this pot of chili than I usually do, never mind that I only had 1 can of beans in the pantry; however, there were no complaints coming from the resident carnivore. None, nada, zilch...no siree!
The Ultimate Chili from Leftover Prime Rib from JBug’s Kitchen Antics inspired by Fine Cooking
4 slices smoky bacon, diced
2 tablespoons olive oil
2 large yellow onions, diced
4 large cloves garlic, minced
2 tablespoons mild chili powder
1 tablespoon hot New Mexico chili powder
1/2 teaspoon cayenne pepper (optional)
1 tablespoon ground cumin
1 tablespoon ground Mexican oregano
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 - 12 ounce can lager beer
1 – 28 ounce can diced tomatoes
2 tablespoons tomato paste
1/2 cup prepared barbecue sauce (I used Kraft original)
10 ounces of beef stock or a can of beef consomme'
1 or 2 pounds leftover prime rib roast, cut into half inch dice
2 cans pinto beans, drained and rinsed
Garnishes – cubed cheese, chopped sweet onion, pickled jalapeno, lime wedges
Heat a Dutch oven over medium low heat. Add olive oil and bacon, and cook stirring occasionally until bacon has released its fat and pieces are starting to crisp. Add onions and garlic and cook until onions are very soft – about 8 to 10 minutes. Add chili powders, cayenne, cumin, oregano, salt and pepper and cook stirring constantly for another 3 or 4 minutes. Add beef, tomatoes, tomato paste, barbecue sauce and beef stock. Bring to a boil, and then add beef. Lower to simmer and cook uncovered for 30 minutes. Add pinto beans and cook additional 15 minutes, stirring often. Serve with garnishes and a squeeze of lime. Serves 4 to 6.
A year ago - Cornbread with Pancetta and Beef and Chorizo Chili
Two year's ago - Tres Leches