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February 7, 2010

Chris's Guinness Bacon Chili

The addition of Guinness and bacon gives this chili a rich, hearty taste.

Saute 1 pound of bacon in a skillet until the cracklings are dark and crispy. Remove bacon and place on plate to cool.

In the drippings, brown 2 pounds of ground chuck along with 6 cloves of garlic and 2 onions. Once meat is browned, add 1 12-ounce bottle of Guinness stout and simmer briefly until foam disappears.

Into a slow cooker, break up the bacon and add the contents of the skillet.

Stir in 2 16-ounce cans of tomatoes (with juice), 1 16-ounce can of kidney beans (with juice), 1 16-ounce can of white beans (with juice), 6 tablespoons chili powder, 2 tablespoons ground cumin, 2 tablespoons cinnamon, and 1 tablespoon ground black pepper. 

(If so inclined, feel free to add 1-3 jalapenos if you desire some extra spice.)

Set your slow cooker to 8 hours...then sit back and enjoy the wonderful aroma. Serve with warm cornbread and you've got a meal.

Filed under  //   beer   food   recipe   slow cooker  

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November 12, 2009

Lemon Pasta with Chicken and Pine Nuts Recipe at Epicurious.com

Bon Appétit  | July 2000

Gelson's, Los Angeles, CA

via epicurious.com

Ingredients

* 2 tablespoons plus 2/3 cup canola oil or vegetable oil
* 3/4 pound skinless boneless chicken breast halves

* 12 ounces lemon-pepper fettuccine or regular fettuccine
* 2 1/2 cups snow peas (about 5 ounces), cut into matchstick-size strips
* 3/4 cup pine nuts, toasted
* 3/4 cup chopped fresh Italian parsley

* 3 tablespoons fresh lemon juice
* 2 1/2 tablespoons Dijon mustard

Preparation
Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add chicken and sauté until cooked through, about 5 minutes per side. Cool. Cut chicken crosswise into 1/4-inch-thick strips.

Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well; transfer to large bowl. Add 1 tablespoon oil; toss to coat. Add chicken, snow peas, pine nuts and parsley; toss to incorporate all ingredients.

Whisk lemon juice and mustard in medium bowl. Add remaining 3/4 cup oil in thin stream, whisking constantly. Season to taste with salt and pepper. Toss pasta with enough dressing to coat. (Can be made 3 hours ahead. Cover and refrigerate. Toss before serving.)

My Notes
* A nice substitution is to replace the snow peas with broccoli.
* I always double the amounts for the lemon juice/mustard dressing and add a couple of tablespoons of extra virgin olive oil to balance out the flavors.

Filed under  //   cooking   food  

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