Friday, March 02, 2007

Cheesy Hash-Brown Bake/My Mom's Chili Con Carne

This is comfort food at it's best! I knew Marc would love it because he loves chili, he loves hashbrowns, and he has an addiction to cheese so I was quite confident that this would be a success! Perfect winter recipe! I am sure Marc will be requesting this quite often!

I didn't use Martha's chili recipe but I did get the idea from this recipe...I used my mom's chili recipe and I will post below after Martha' time (and there will most definitely be a next time) I will try with Martha's chili recipe

Cheesy Hash-Brown Bake
Martha Stewart - Everyday Food Mag - March 2007

4 cups "30-Minute Chili" (recipe follows)
1 bag (16 oz.) fresh or frozen shredded hash brown potatoes, thawed if frozen
4 ounces cheddar cheese, shredded (1 cup)
1/4 cup finely chopped cilantro
coarse salt and groud peppper

1. Preheat oven to 425°, with rack set in upper third. Divide chili among four individual baking dishes (10 to 12 ounces each). Set aside.

2. Place potatoes in a double layer of paper towels; squeeze out as much liquid as possible.

3. In a large bowl, combine potatoes, cheese, and cilantro; season with salt and pepper. Scatter potato mixture over chili. Place baking dishes on a rimmed baking sheet. Bake until potatoes are golden brown and bubbling, 20 to 25 minutes. Serve.

Note: you can also make this in a 2-quart baking dish. Bake in a 425° oven 40 to 45 minutes. Cover with aluminum foil if the top browns too quickly.

30-Minute Chili
Martha Stewart - Everyday Food Mag - March 2007

1 tbsp vegetable oil
3 medium onions, chopped
6 garlic cloves, chopped
coarse salt and ground pepper
1 can (6 oz.) tomato paste
3 tbsp chili powder
2 tbsp chopped canned chipotle chiles in adobo sauce
1/2 tsp ground cinnnamon
3 pounds ground beef chuck
3 cans (14.5 oz.) diced tomatoes in juice
1 bottle (12 oz.) mild lager beer
2 cans (14.5 oz.) kidney beans, rinsed and drained

1. In a dutch oven or large (5 quart) heavy pot, heat oil over medium-high. Add onions and garlic. Season with salt and pepper, and cook, stirring occasionally, until softened, 3 to 5 minutes.

2. Add tomato paste, chili powder, chipotles, and cinnamon. Cook, stirring, until mixture has begun to brown, 2 to 3 minutes. Add beef, and cook, breaking it up with a spoon until no longer pink, about 5 minutes.

3. Add tomatoes with their juice, beer, and beans. Bring to a boil, and reduce to a rapid simmer. Cook over medium heat until chili has thickened slightly and beans are tender, about 5 minutes.

My Mom's Chili Con Carne

2 lbs lean ground beef
~3 stalks celery, chopped
~2 medium green peppers, chopped
1 large onion, diced
2 medium garlic cloves, diced
2 cans (19 oz.) kidney beans, do not drain
1 can (5.5 oz.) tomato paste
2 cans (24 oz.) diced tomatoes, do not drain
1/2 tbsp crushed chiles
1-2 tsp chili powder
1/2 tsp celery salt
oregano and pepper to taste

Over medium heat heat oil in large pot; add chili peppers, stir constantly for 3o seconds. Add green peppers, celery, garlic, and onions, saute until green peppers and celery are tender. Add meat and brown, breaking up with a wooden spoon as it cooks. Add tomatoes, kidney beans, and tomato paste (including liquids in cans). Bring to a boil and then simmer covered for one hour and uncovered for 2-3 hours.

1 comment:

Kristen said...

Oh delicious. I have these bookmarked to use soon. Yum!