Hearty Winter Stews and Chilis

Ingredients

• 3 pounds beef chuck roast, cut into 3/4 inch cubes
• 2 teaspoons kosher salt
• 2 tablespoons vegetable oil
• 1 large yellow onion, diced
• 6 cloves garlic, minced
• 1/4 cup ancho chili powder
• 2 tablespoons ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 2 tablespoons tomato paste
• 3 cups beef broth
• 1 (15 ounce) can tomato sauce
• 3 tablespoons masa harina or cornmeal

Instructions

1. Pat the beef cubes dry and season with the salt.
2. Heat the oil in a large Dutch oven over medium high heat. Brown the beef in three batches for 5 to 6 minutes each, until well seared on several sides, moving each batch to a bowl.
3. Lower the heat to medium. Add the onion to the pot and cook for 5 minutes until soft, then stir in the garlic for 30 seconds.
4. Add the chili powder, cumin, oregano, paprika, cayenne and tomato paste and stir for 1 minute until fragrant.
5. Return the beef and its juices to the pot and add the beef broth and tomato sauce. Bring to a boil, then cover and simmer on low for 2 1/2 to 3 hours, stirring now and then, until the beef is very tender.
6. Whisk the masa harina with 1/2 cup of warm water and stir it into the chili. Simmer uncovered for 10 minutes until thick and glossy.
7. Taste for salt and serve with chopped onion, cheddar and warm cornbread.

Ingredients

• 1 tablespoon olive oil
• 1 1/2 pounds ground turkey
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 (28 ounce) can diced tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 cup chicken broth

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium high heat.
2. Add the ground turkey and cook for 7 to 8 minutes, breaking it into small pieces with a wooden spoon, until no pink remains and it reaches 165F.
3. Add the onion and bell pepper and cook for 5 minutes, stirring often, until the vegetables soften. Stir in the garlic and cook 30 seconds more.
4. Sprinkle in the chili powder, cumin, oregano and salt and stir for 1 minute to toast the spices in the pan.
5. Add the diced tomatoes with their juice, the tomato sauce, black beans, pinto beans and chicken broth. Stir well and scrape up anything stuck to the bottom of the pot.
6. Bring to a boil, then reduce the heat to medium low and simmer uncovered for 25 to 30 minutes, stirring occasionally, until thickened to your liking.
7. Taste and adjust the seasoning. Serve topped with avocado, Greek yogurt or sour cream, green onions and a squeeze of lime.

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 (4 ounce) cans diced green chiles
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 pounds boneless skinless chicken breasts
• 4 cups chicken broth
• 3 (15 ounce) cans great northern beans, drained and rinsed
• 1 cup frozen corn
• 4 ounces cream cheese, cubed
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat. Add the onion and cook for 5 minutes until soft, then stir in the garlic, green chiles, cumin, oregano, salt and pepper and cook for 1 minute until fragrant.
2. Add the whole chicken breasts and the broth. Bring to a boil, then reduce the heat, cover and simmer for 18 to 20 minutes, until the chicken reaches 165F in the thickest part.
3. Move the chicken to a cutting board and shred it with two forks.
4. Meanwhile, scoop 1 cup of the beans into a small bowl and mash them with a fork. Stir the mashed beans, the whole beans and the corn into the pot.
5. Add the cream cheese and stir until it melts into the broth, about 3 minutes.
6. Return the shredded chicken to the pot and simmer uncovered for 10 minutes, stirring often, until the chili is thick and creamy.
7. Take the pot off the heat and stir in the sour cream and cilantro. Taste for salt and serve with shredded Monterey Jack, sliced jalapenos and tortilla chips.

Ingredients

• 2 pounds lean ground beef
• 4 cups beef broth
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 (15 ounce) can tomato sauce
• 2 tablespoons chili powder
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1 teaspoon salt
• 1 pound spaghetti, cooked
• 2 cups finely shredded cheddar cheese

Instructions

1. Place the raw ground beef and beef broth in a large pot. Using a potato masher or whisk, break the beef apart in the cold liquid until it looks very fine. This is the secret to the classic smooth texture.
2. Set the pot over medium high heat and bring it to a boil, stirring often.
3. Add the onion, garlic, tomato sauce, chili powder, cocoa, vinegar, cinnamon, cumin, allspice, cloves and salt and stir well.
4. Reduce the heat to low and simmer uncovered for 1 hour to 1 hour 15 minutes, stirring every so often, until the chili is thick and saucy and the beef is well past 160F.
5. Skim any fat from the surface with a large spoon. Taste and adjust the salt.
6. To serve it three way, pile hot spaghetti on a plate, ladle chili over it and top with a big mound of cheddar. Add diced onion for four way or kidney beans for five way.

Ingredients

• 3 pounds boneless pork shoulder, cut into 1 1/2 inch cubes
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 1/2 pounds tomatillos, husked and rinsed
• 2 poblano peppers
• 2 jalapeno peppers
• 1 large yellow onion, quartered
• 6 cloves garlic, peeled
• 1 bunch fresh cilantro
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 2 cups chicken broth
• 1 lime, juiced

Instructions

1. Heat the broiler with a rack about 6 inches from the heat. Spread the tomatillos, poblanos, jalapenos, onion and garlic on a foil lined sheet pan and broil for 10 to 12 minutes, turning once, until charred in spots.
2. When cool enough to handle, peel and seed the poblanos and stem the jalapenos. Blend all the roasted vegetables with the cilantro, cumin, oregano and 1 cup of the broth until smooth.
3. Season the pork with the salt and pepper. Heat the oil in a large Dutch oven over medium high heat and brown the pork in batches for 5 to 6 minutes each.
4. Return all the pork to the pot, pour in the green sauce and the remaining 1 cup broth and stir.
5. Bring to a boil, then cover and simmer on low for 2 hours, stirring occasionally, until the pork is fork tender.
6. Uncover and simmer for 10 more minutes to thicken the sauce. Stir in the lime juice and taste for salt.
7. Serve in bowls with warm tortillas, rice and a dollop of sour cream.

Ingredients

• 6 slices thick cut bacon, chopped
• 3 pounds beef chuck, cut into 2 inch cubes
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 3 tablespoons all purpose flour
• 1 yellow onion, diced
• 4 carrots, cut into thick slices
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 3 cups dry red wine
• 2 cups beef broth
• 4 sprigs fresh thyme
• 1 pound cremini mushrooms, quartered
• 2 cups frozen pearl onions

Instructions

1. Heat the oven to 325F. Cook the bacon in a large Dutch oven over medium heat for 8 minutes until crisp, then remove it with a slotted spoon.
2. Pat the beef dry and season with the salt and pepper. Brown it in the bacon fat in batches over medium high heat, 5 to 6 minutes per batch, and set it aside.
3. Add the onion and carrots to the pot and cook for 5 minutes. Stir in the garlic and tomato paste for 1 minute, then sprinkle in the flour and stir for 1 minute more.
4. Pour in the red wine and broth, scraping up all the browned bits. Return the beef and bacon to the pot and add the thyme.
5. Bring to a simmer, cover and transfer to the oven. Braise for 2 1/2 hours until the beef is fork tender.
6. During the last 20 minutes, brown the mushrooms in a skillet with a little butter for 8 minutes, then add the pearl onions and cook until golden.
7. Stir the mushrooms and onions into the stew, discard the thyme stems, and serve over mashed potatoes or egg noodles.

Ingredients

• 2 tablespoons olive oil
• 1 1/2 pounds beef chuck, cut into 1 inch cubes
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 yellow onion, diced
• 3 carrots, diced
• 2 stalks celery, diced
• 8 ounces white mushrooms, sliced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 8 cups beef broth
• 3/4 cup pearl barley, rinsed
• 1 teaspoon dried thyme
• 2 bay leaves

Instructions

1. Season the beef cubes with the salt and pepper.
2. Heat the olive oil in a large Dutch oven over medium high heat and brown the beef in two batches for about 5 minutes each. Move it to a plate.
3. Add the onion, carrots, celery and mushrooms to the pot and cook for 7 to 8 minutes, stirring often, until the mushrooms release their liquid and start to brown.
4. Stir in the garlic and tomato paste and cook for 1 minute.
5. Return the beef to the pot and add the beef broth, thyme and bay leaves. Bring to a boil, then cover, reduce the heat to low and simmer for 1 hour.
6. Stir in the rinsed barley. Cover and simmer for 40 to 45 minutes more, stirring now and then, until the barley is plump and chewy tender and the beef is soft.
7. Remove the bay leaves, taste for seasoning and add a splash of broth if it got too thick. Serve with buttered bread.

Ingredients

• 2 tablespoons vegetable oil
• 2 1/2 pounds beef chuck, cut into 1 1/2 inch cubes
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 large yellow onions, diced
• 4 cloves garlic, minced
• 3 tablespoons sweet Hungarian paprika
• 1 teaspoon caraway seeds
• 2 tablespoons tomato paste
• 4 cups beef broth
• 1 red bell pepper, diced
• 1 pound Yukon gold potatoes, cubed
• 2 carrots, sliced
• 1/2 cup sour cream, for serving

Instructions

1. Season the beef with the salt and pepper.
2. Heat the oil in a large Dutch oven over medium high heat and brown the beef in batches for 5 to 6 minutes per batch. Set aside.
3. Lower the heat to medium, add the onions and cook for 10 minutes, stirring often, until soft and golden. Stir in the garlic for 30 seconds.
4. Take the pot off the heat and stir in the paprika, caraway seeds and tomato paste. Paprika burns easily, so cooking it off the heat keeps it sweet instead of bitter.
5. Return the pot to the stove, add the beef and broth and bring to a boil. Cover and simmer on low for 1 1/2 hours.
6. Add the bell pepper, potatoes and carrots. Cover and simmer for 30 minutes more, until the vegetables are tender and the beef falls apart.
7. Taste for salt and serve in bowls with a spoonful of sour cream and crusty rye bread.

Ingredients

• 4 tablespoons butter
• 1 yellow onion, diced
• 3 carrots, sliced
• 3 stalks celery, sliced
• 3 cloves garlic, minced
• 1/3 cup all purpose flour
• 6 cups chicken broth
• 2 pounds boneless skinless chicken thighs, cut into 1 inch pieces
• 1 1/2 pounds Yukon gold potatoes, cubed
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup heavy cream
• 1 cup frozen peas

Instructions

1. Melt the butter in a large Dutch oven over medium heat until it foams.
2. Add the onion, carrots and celery and cook for 7 minutes, stirring often, until the onion is soft and translucent. Stir in the garlic for 30 seconds.
3. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
4. Slowly pour in the chicken broth while whisking so no lumps form. Bring to a simmer and cook for 3 minutes until it starts to thicken and coats the back of a spoon.
5. Add the chicken, potatoes, thyme, salt and pepper. Cover and simmer on low for 30 to 35 minutes, stirring now and then, until the potatoes are tender and the chicken reaches 165F.
6. Stir in the heavy cream and frozen peas and simmer uncovered for 5 more minutes.
7. Taste and adjust the seasoning, then ladle into bowls and serve with warm biscuits or crusty bread for dipping.

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 3 carrots, diced
• 3 stalks celery, diced
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 1/2 cups brown or green lentils, rinsed
• 1 (15 ounce) can diced tomatoes
• 1 pound Yukon gold potatoes, cubed
• 7 cups vegetable broth
• 1 1/2 teaspoons salt
• 3 cups fresh spinach
• 1 tablespoon lemon juice

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat until it shimmers.
2. Add the onion, carrots and celery and cook for 7 to 8 minutes, stirring often, until softened and lightly golden.
3. Stir in the garlic, cumin and smoked paprika and cook for 1 minute until fragrant.
4. Add the rinsed lentils, diced tomatoes with their juice, potatoes, vegetable broth and salt. Stir and bring to a boil over medium high heat.
5. Reduce the heat to low, partially cover and simmer for 30 to 35 minutes, stirring occasionally, until the lentils and potatoes are completely tender and the stew has thickened.
6. Stir in the spinach and cook for 2 minutes until wilted. Add the lemon juice and taste for salt, adding more broth if the stew is thicker than you like.
7. If you want it extra thick, carefully blend 2 cups of the stew in a blender or with an immersion blender and stir it back in. Serve with crusty bread or warm naan.