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I haven’t made a beef-based chili in a while when I found a recipe by Ali Slagle on The New York Times/NYT Cooking website. Besides beef, Ms. Slagle’s recipe incorporates a bit of cocoa powder, chipotle pepper along with a neutral oil, salt, pepper, a yellow onion, fresh garlic, ground cumin, chili powder, tomato sauce, beans (pinto, black or the bean of your choice, liquid included) and apple cider vinegar.
As this recipe yields 6 to 8 servings, I prepared half. I used diced tomatoes instead of tomato sauce as this is what I had on hand. While I used half the quantity of the ingredients, I used one whole chipotle pepper. The recipe begins by browning the ground beef in a single layer in a large pot. Once the meat is browned it’s removed and set aside. In the pan drippings you sauté the chopped onion and season with salt and pepper. Once softened, the garlic, cumin and chili powder are stirred in. The chipotle pepper is added next along with the beef and its juices. Tomato sauce and cocoa powder are added and the pot is covered and the mixture cooked on low heat for approximately 30 minutes. Next the beans are added and warmed through with the apple cider vinegar going in last. Ms. Slagle described this in her head notes as “spicy, smoky and hearty pot of chili.” It certainly was! To cut some of the heat we garnished our servings with cheddar cheese along with homemade corn bread to tamper the spiciness. Overall, it had a wonderful, complex flavor. To go along with the chili, I found a recipe in “Grass Roots Cookbook,” by Jean Anderson, for Corn-Meal Muffins. The muffins were moist, had just a hint of sweetness and were sturdy enough to go along with the chili. Sometimes, I feel corn muffin recipes are too sweet to go along with a savory meal. There have been days where despite the sun being out, the wind made the day feel colder. Meatloaf was perfect for days like this. Instead of ground beef, I found a recipe using ground turkey, Turkey Meatloaf with Parmesan and Red Wine. This recipe is by Melissa Clark found on The New York Times/NYT Cooking webpage. For the recipe you’ll need olive oil, dry red wine, crushed tomatoes (tomato purée or tomato sauce), soy sauce, finely grated orange zest, red pepper flakes, fresh garlic, ground turkey, panko bread crumbs, Parmesan cheese, sea salt (I used kosher salt), an egg and fresh herbs (I used parsley, but you can use basil or cilantro.) The recipe begins with lightly greasing a 9-inch x 5-inch loaf pan and placing on a rimmed baking sheet. In a bowl, the wine, crushed tomatoes, soy sauce, orange zest, red pepper and one minced clove of garlic are mixed together. Combined with the ground turkey are a cup of panko, cheese, salt, egg, two cloves of minced garlic and your chopped herb. Half of the turkey mixture is placed in the loaf pan followed by three-quarters of the wine mixture. The balance of the ground turkey is added to the pan topped off with the remaining wine mixture. Panko is sprinkled on top with a light garnish of salt. It takes approximately 65-75 minutes for the meat to reach an internal temperature of 155°. The meatloaf tasted wonderful. You had a subtle hint of orange zest which enhanced the overall flavor of the meat. I cut the recipe in half and used a dark loaf pan, I slightly overcooked the meat loaf. I did reduce the cooking time, but should have checked the internal temperature after 45 minutes and adjusted the cooking time accordingly. Overall, my husband and I did enjoy the flavor. The wine and tomato combination in the center of the meat loaf added a nice surprise and enhanced the meat loaf with a nice complexity of flavor. If you have a question about a recipe, click on Contact to email me directly.
Turkey Meatloaf with Parmesan and Red Wine
From “Sunlight and Breadcrumbs,” Renee Erickson Adapted by Melissa Clark The New York Times/A Good Appetite February 28, 2025 Total Time: 1-1/2 hours Prep Time: 15 minutes Cook Time: 65-75 minutes Servings: 6 to 8 Ingredients Olive oil, for greasing ⅔ cup dry red wine ½cup crushed tomatoes (or tomato purée or tomato sauce) 1 tablespoon soy sauce 1 teaspoon finely grated orange zest Pinch of crushed red-pepper flakes 3 garlic cloves, finely grated or minced 2 pounds ground turkey (you can substitute beef or pork) 1¼ cups panko bread crumbs ¾ cup grated Parmesan 1½ teaspoons fine sea salt, plus more as needed 1large egg ½ cup chopped fresh herbs, such as parsley, basil or cilantro Preparation
Chili
By Ali Slagle “Our Ultimate Guide to Making the Best Chili,” by Sam Sifton The New York Times, February 11, 2025 Total Time: 1-1/2 hours Yield: 6 to 8 servings Ingredients 2 tablespoons neutral oil, such as grapeseed 2 pounds ground beef, preferably 20 percent fat Salt and pepper 1 large yellow onion, coarsely chopped 4 garlic cloves, finely chopped or grated 1 tablespoon ground cumin 1 tablespoon store-bought or homemade chili powder, plus more if needed 1chipotle pepper in adobo plus 1 teaspoon sauce (or 1 additional tablespoon chili powder) 1 (15-ounce) can tomato sauce 1 tablespoon unsweetened cocoa powder 2 (15-ounce) cans beans (such as pinto, black or any bean you like in chili), with their liquid 1½ teaspoons apple cider vinegar, plus more if needed Grated sharp Cheddar, sour cream, hot sauce, sliced scallions, chopped white onion, cilantro leaves, crushed tortilla or corn chips, for serving (optional) Preparation
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