Summer Cooking: Firehouse Chili

AAT — Sat, 20 Jun 2020 05:21:01 +0000

A combination of chopped chuck roast & ground beef makes for a meaty base with chunky bites of steak.

Firehouse Chili

Servings6 servings

Prep Time5 mins

Cook Time150 mins

Ingredients

Instructions

In a 6-quart stock pot, heat olive oil over MED-HIGH heat. Add ground beef (or chopped chuck), sauté to brown.
Add chopped onions and minced garlic, cook just until onions become semi-transparent.
Stir in chili powder, paprika, granulated garlic, black pepper, cumin, and salt.
Mix in canned tomato & green chili (with juice) and hot coffee. Lower heat to MED-LOW, stirring occasionally, gently simmer for 1-1/2 hours.
Stir in cooked pinto beans (with liquids). Stirring occasionally, continue to simmer on MED-LOW for 1 hour.
Add masa, simmer 10 minutes longer to thicken.
Taste for salt.
Serve with cornbread or saltine crackers. Top with minced onion & shredded cheddar cheese if desired. Serves 6.

Classic Hummus

AAT — Sat, 18 May 2019 01:43:00 +0000

Classic Hummus

This classic Middle-Eastern dip & condiment.

Ingredients

Instructions

Open cans of garbanzo beans, drain and discard liquids from one, reserve the other.
Add garbanzo beans and reserved liquid to a small saucepan, bring to a simmer.
Stirring occasionally, simmer until liquids has evaporated. Remove from heat.
In the bowl of a food processor (or blender) add garbanzo beans, lemon juice, 1/3 cup of the olive oil, tahini, and salt.
Process to combine. With the food processor running, slowly stream in the remaining 1/3 cup olive, process until smooth. With a rubber spatula, scrape down sides of bowl (or blender). Continue to process until silky-smooth in texture.
Transfer to a serving bowl or storage container, drizzle top with 1 tbsp olive oil, dust with smoked paprika.
Let cool completely. Serve with fresh pita bread or as a dip for crudités.