Archives for November 29, 2012

I have always loved fine Cooking magazine and I am a sucker for the best of issues they put at the check stands. I think I own most of them and cookies twice because I purchased it again this year forgetting I already owned it. When I saw the one-pot meals version this week it took about 5 seconds before it was in my cart. I didn’t even let them put it in a bag. I carried it out with me like I was going to read it on the way home.

Since I put down my Baker’s Dozen goals I have been challenging myself to get a head start on them. Especially, the goal of cooking a recipe from every food magazine I get. This is the first food magazine I have purchased or that has shown up in my mailbox so let the challenge begin. I have done myself proud and made two recipes out of this issue. Last night we had beef and black bean chili with chipotle and avocado and tonight we are having slow-cooker steak and guinness pie. If you like the sounds of these I suggest you too get the new issue of the best of fine Cooking. I know I will be making more of the included recipes.

My skills at food photography late at night are still growing so these photos are brought to you courtesy of the nice people at fineCooking.com

I didn’t make the chili according to the recipe so I am adding my version below but if you would like to cook the slow-cooker steak and guinness pie just click. This was my first recipe in a slow-cooker and I am hooked. I can’t wait to get more recipes so dinner will be done while I do whatever I want.

The only change I made to the recipe was the meat. Instead of 1 lb. of 85% lean ground beef I did half beef and half pork.

1/2 lb. ground pork
Kosher salt
1 large red onion, finely diced
1-1/2 Tbs. chili powder
2 tsp. ground cumin
1 lime, juiced
1/2 cup chopped fresh cilantro
Freshly ground black pepper
1 ripe avocado, cut in a medium dice

Put one-third of the beans into the bowl of a food processor, along with the tomatoes and their juices, chipotle, and adobo sauce. Process until smooth and set aside.

Heat the oil in a 5- to 6-quart Dutch oven or similar heavy-duty pot over medium-high heat until it’s shimmering hot, about 2 min. Add the meat, season with 1/2 tsp. salt, and cook, using a wooden spoon to break up the meat, until it loses its raw color, about 3 minutes. Transfer the meat to a large plate using a slotted spoon. Add half of the onion and 1/4 tsp. salt, and cook, stirring, until it begins to brown and soften, about 3 min. Reduce the heat to medium. Add the chili powder and cumin and cook for 20 seconds. Add the remaining black beans, the puréed bean mixture, and the meat to the pot and simmer for 10 min., stirring frequently. Add half of the lime juice, half of the cilantro, and salt and pepper to taste. If the chili is thicker than you like, it may be thinned with water.

Meanwhile, in a small bowl, mix the remaining lime juice and onion with the avocado. Season generously with salt and pepper. Serve the chili topped with the avocado mixture and remaining cilantro.