- 1 to 1½ pounds beef chuck roast, cut into 1-inch cubes
- 1 pound ground beef
- 1 pound Italian sausage (mild or hot), casings removed and sausage crumbled
- 2 teaspoons kosher salt, plus more to taste
- Freshly ground black pepper
- 1 large red onion, chopped
- 1 large red bell pepper, cored, seeded, and chopped
- 1 large yellow bell pepper, cored, seeded, and chopped
- 2 garlic cloves, chopped
- 1 7-ounce can chipotle peppers in adobo, chopped
- 1 4-ounce can chopped mild green chiles
- 1 14.5- ounce can crushed tomatoes
- 2 cups beef stock
- 1 6-ounce can tomato paste
- 1 12-ounce bottle beer
- ½ cup chili sauce
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1½ teaspoons cayenne
- 1 15.5-ounce can red kidney beans, drained and rinsed
- 1 8- ounce can cannellini beans, drained and rinsed
- 1 8- ounce can black beans, drained and rinsed
- Shredded Cheddar
- Sour cream or plain yogurt
- Chopped scallions
- Combine the beef cubes, ground beef, and crumbled sausage in a large Dutch oven over medium heat. Cook the meats, stirring regularly, until they are evenly browned. Drain the meat, set aside, and discard the drippings from the pan. Season to taste with salt and black pepper.
- Add the red onion, red bell pepper, yellow bell pepper, and garlic to the pot. Cook, stirring occasionally, until the vegetables are tender, 5 to 7 minutes.
- Stir in the cooked meats, the chipotles and sauce, the green chiles, tomatoes, 1 cup of the beef stock, the tomato paste, beer, chili sauce, chili powder, cumin, cayenne, and 2 teaspoons of salt. Simmer the chili, stirring occasionally for 1 to 1½ hours. If the chili seems too thick, add the remaining cup beef stock. Add the kidney beans, cannellini beans, and black beans during the last 20 minutes of cooking.
- Serve the chili in big bowls and let each person add Cheddar, sour cream, and scallions as desired.
If there’s chili then there has to be…..BEER
Amber lager and dry stouts are great matches for chili, both pair well with the heat. May we suggest:
Omission Lager Guinness Draught Stout
Chicken with Lemon-Caper Sauce
- 1 pinch salt
- ½ cup all-purpose flour
- 2 (6 ounce) skinless, boneless chicken breast halves
- 2 tablespoons olive oil
- ¼ cup dry white wine
- ¼ cup lemon juice
- ¼ cup cold unsalted butter, cut into pieces
- 2 tablespoons capers, drained
- 2 lemons wedges
Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess. Heat olive oil in a skillet over medium-high heat. Shake excess flour from chicken, then brown in hot oil until both sides are golden-brown, and the inside has turned white and firm, 3 to 4 minutes per side.
Remove the chicken, and set aside in a warm place. Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan. Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half.
Sprinkle the cubed butter into the boiling sauce. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. The butter must never come to rest, or the sauce will separate and become oily. Once the butter has completely incorporated, remove from heat and stir in capers.
To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.
661.9 calories; protein 43.3g 87% DV; carbohydrates 29.2g 9% DV; fat 39g 60% DV; cholesterol 159.8mg 53% DV; sodium 372mg 15% DV.
Wine Time: What to pair with your dish? A Chablis or Pinot Blanc would both be winners to compliment this meals texture and flavors.
Maple Glazed Ham Steak
What is a ham steak?
If you love baking a whole glazed ham and slicing it into pieces but don't have a crowd to feed, a ham steak is the answer. Ham steaks are essentially just thick slices of whole ham that are sold individually.
How do you cook a ham steak?
Ham steaks are usually sold raw. You can pan-fry ham steaks in a skillet with a little bit of oil, grill them, or bake them.
What kind of glaze works?
A glaze is essential with a ham steak. However you normally like to flavor a whole baked ham will also work with a ham steak. The glaze we love is a mix of maple, Dijon, and apple cider vinegar. We always reach for maple syrup, which brings out the sweetness of ham. Apple cider vinegar brings a nice brightness and cuts the fattiness of the ham, while Dijon brings a sharp kick.
What goes well with ham steak?
We love ham steak with a bean, like black eyed peas, or cannellini and a leafy green quickly sautéed in olive oil.
- 1/4 c. maple syrup
- 2 tbsp. brown sugar
- 1 tbsp. apple cider vinegar
- 1 tsp. Dijon mustard
- 5 tsp. extra-virgin olive oil, divided
- 6 oz. Tuscan kale, stems removed, leaves torn into 2-inch pieces
- 3/4 c. cooked black eyed peas
- 1 cooked ham steak, about 1 lb.
- In a small bowl, whisk maple syrup, brown sugar, vinegar, and mustard.
- In a medium skillet over medium-high heat, heat 1 tablespoon oil. Add kale and cook, tossing until wilted, about 4 minutes. Add black eyed peas and cook, tossing, until heated through, 1 minute. Transfer mixture to a plate and return skillet to medium-high.
- Heat remaining 2 teaspoons oil. Add ham steak and cook until golden, about 4 minutes per side.
- Pour maple syrup mixture into pan and cook, turning ham a few times until fully coated in glaze. Return kale mixture to pan and toss to coat with any glaze remaining in skillet.
- 3/4 c. balsamic vinegar
- 3 cloves garlic, minced
- 2 tbsp. honey
- 2 tbsp. extra-virgin olive oil
- 1 tbsp. dried thyme
- 1 tbsp. dried oregano
- 4 (6-oz.) filet mignon, or 4 large pieces of sirloin
- 2 beefsteak tomatoes, sliced
- kosher salt
- 4 slices mozzarella
- Fresh basil leaves, for serving
- In a small bowl, whisk together balsamic vinegar, garlic, honey, olive oil, dried thyme, and dried oregano.
- Pour over steak and let marinate 20 minutes.
- Season tomatoes with salt and pepper.
- Heat grill to high. Grill steak 4 to 5 minutes per side, then top with mozzarella and tomatoes and cover grill until cheese is melty, 2 minutes.
- Top with basil before serving.
Creamy Steak Fettuccine
- 12 oz. fettuccine
- Kosher salt
- 1 lb. sirloin steak
- Freshly ground black pepper
- 2 tbsp. butter
- 2 garlic cloves, minced
- 2 tbsp. all-purpose flour
- 2 c. milk
- 1 tbsp. freshly chopped parsley
- 1/2 c. freshly grated parmesan
- 1 1/2 c. halved cherry tomatoes
- 2 c. baby spinach
- Balsamic glaze, for drizzling
- In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside.
- Season steak generously with salt and pepper. In a large skillet over medium-high heat, cook steak until your desired doneness, 3 minutes per side for medium rare. Transfer to a plate to let rest, 10 minutes, then thinly slice.
- Meanwhile, make alfredo sauce: Add butter to skillet and let melt, then add garlic and cook until fragrant, 1 minute. Whisk in flour and cook 1 minute more, then add milk and simmer until thickened, 5 minutes then add parsley and parmesan. Add tomatoes and cook down 2 minutes.
- Add cooked pasta to sauce and toss until coated, then add spinach and toss until wilted.
- Top with sliced steak and drizzle with balsamic glaze.