While we're not ones to judge if there are beans in the chili, a few things are key: the chili must be laden with tons of spices, served piping hot, and garnished with a heaping handful of toppings. These seven chili recipes pack some serious flavor, while using lesser-known chili ingredients like smoky-sweet pepper seasoning, beer, and cocoa powder. There's a chili for all, so vegetarians, omnivores, and even pollo-tarians can get their steamy fix.
Looking for a less traditional — that is, compared to corned beef and cabbage — way to celebrate St. Patrick's Day this year? These hearty but daintily portioned Guinness-braised beef stew pot pies are just the ticket. Paired with an Irish brew, whiskey (or both), and a side of roasted vegetables, they make for an appropriately celebratory meal perfect for a casual dinner party.
Admittedly, they're a bit of work, but they're hardly challenging to prepare, just slightly time-consuming as braised dishes are by nature. Just plan ahead so that you and yours can dig into a meal to remember. Come evening's end, I can near guarantee that y'all will leave the table satiated, satisfied, all around jolly, and in the Irish spirit.
For a family-style pot pie, pour the stew into a deep 8-by-8-inch square pan, cover with pie dough, and bake slightly longer, about 45 minutes. Alternatively, this stew can be served without a pastry lid alongside a starchy dish like a potato gratin, just make certain to braise the stew for an extra 30 minutes (since it would cook longer while the pie crust browns).
3 pounds brisket or stew meat, chopped into bite-size pieces
Freshly ground black pepper
4 tablespoons unsalted butter
2 large red onions, chopped
4 cloves garlic, minced
2 carrots, peeled and chopped
2 ribs celery, chopped
10 mushrooms, stems removed and sliced
2 tablespoons all-purpose flour
1 sprig rosemary
About 4 cups (2 cans) Guinness or other stout
8 ounces sharp cheddar, grated
Sherry vinegar, to taste
1 recipe (2 discs) pie dough
1 large egg
- Preheat the oven to 375°F.
- Season the beef generously with salt and pepper; set aside.
- Melt the butter in a dutch oven set over medium heat. Add the onions, garlic, and a pinch of salt, and cook, stirring occasionally, until softened and lightly browned, about 10 minutes.
- Add the carrots, celery, mushrooms, flour, and another pinch of salt. Cook, stirring occasionally, until softened and the mushrooms have begun to brown and have shrunk considerably, about 10-15 minutes. Transfer the vegetables to a mixing bowl.
- Brown the beef in two batches, transferring the first batch of browned beef to the bowl of vegetables to make space for the second round.
- Pour about half of the beer into the dutch oven and scape up any browned bits with a flat-sided wooden spatula.
- Transfer the vegetables and beef back into the dutch oven, and add the rosemary and enough beer to just cover the beef and vegetables. Put in the oven and cook, covered, for 1-1/2 hours.
- Remove from the oven and stir. Return to the oven and cook for another hour.
- If the stew remains thin, set the pan over medium-low heat, and cook uncovered until the liquid has reduced to a sauce-like consistency. Fold in half of the cheddar and season to taste with salt and sherry vinegar.
- Ladle the stew into eight 8-ounce ramekins, dividing evenly. Sprinkle each stew with the remaining cheddar.
- Roll out pie dough rounds until 1/8-inch thick, divide each round into quarters, and top each ramekin with a piece of pie dough. Trim excess dough leaving an inch border around the rim, tuck the excess underneath itself, crimp with a fork, and make a few slits in the center with a sharp knife to allow steam to escape when cooking.
- Whisk the egg and a tablespoon of water together in a small mixing bowl. Brush the tops of the pie dough with the egg wash. Set the ramekins on a rimmed baking sheet and bake for about 30 minutes, or until the dough has crisped up and browned.
- Serve hot, or reheat in a 350°F oven until warm.
- Main Dishes, Beef
After a long, cold day, there are few greater pleasures than digging your spoon into a piping-hot bowl of comfort. For those in need of new staples to hold them over all season long, these 24 soups and stew will tantalize your palate with Winter-friendly produce — without packing on the pounds.
Source: Flickr User tomcensani
Although this Winter season has been rather strange, with all of the fluctuations in weather and temperature (it feels like Spring here today), it's still a great time of year to eat up hearty stews. The best part of stews is that the ingredients cook together for a long time so that all of the flavors meld and the end result is truly satisfying. We're always on the lookout for new combinations of flavors, textures, and ingredients, but here are some of our favorite tried-and-true recipes.
Chicken Moqueca Baiana
Irish Beef Stout Stew
Navarin of Lamb
Here in San Francisco, we've been experiencing unusually cold weather. It's perfect for this festive time of year, but it leaves me craving hot, flavorful soups and stews to warm up. Some of these recipes require more prep time than others, but the result is well worth it when you dig into that piping hot bowl of flavor. From cioppino to spicy tortilla soup, any of these recipes is a great addition to your cold weather repertoire.
Now that Turkey Day is officially over and the weather has made a significant shift toward Winter, it's time to embrace hearty stews. Sevimel's beef in stout with cheddar thyme dumplings is just the ticket!Turkey overload? Step AWAY from the leftovers! This hearty stew is a delicious cure for turkey burnout!
It's cold outside, which means a gazpacho just won't do. Instead, beat the chill with a hearty and healthy stew. To get you started, here's a collection of recipes from some of our favorite healthy meat-eatin' and vegan bloggers! The best part about making a stew? It always tastes better the next day — now there's a reason to get snowed in.
It took some patience researching ingredients such as dendê oil and locating the most reliable and affordable places to buy them online. But ultimately, my efforts paid off, because there's nothing more rewarding than getting acquainted with unfamiliar cuisines.
This traditional stew is a staple in Brazil's Bahia, a northeastern coastal state that's heavily influenced by African and European cultures. Moqueca is typically made with seafood, but this milder version has plantains and chicken that's been slow-simmered until it's fall-off-the-bone tender. Don't be afraid of Bahia's most comforting dish; continue reading for the recipe.