Donna Walsifer
different versions
I recently found a wonderful recipe in “Southern Living Magazine” for Three-Bean Beef Chili. The recipe leans toward more beans and less beef. For the recipe, you’ll need olive oil, yellow onions, poblano chiles, ground sirloin, ancho chili powder, ground cumin, smoked paprika, kosher salt, ground coriander, dried oregano, no-salt tomato paste, fresh garlic, no salt added beans (black, pinto and dark red), fire-roasted tomatoes and water. For toppings, they suggest whole-milk yogurt, shredded cheese, cilantro leaves, sliced radishes and lime wedges. For the beef, I opted for grass-fed instead of 90/10 ground beef, which is a bit more expensive and a splurge for us.
The chili, from start to finish, takes approximately 45 minutes to prepare. I made sure I measured out all my dry ingredients, opened all cans and chopped all the vegetables before starting. It made the process easier and I didn’t forget any ingredients.
The chili, from start to finish, takes approximately 45 minutes to prepare. I made sure I measured out all my dry ingredients, opened all cans and chopped all the vegetables before starting. It made the process easier and I didn’t forget any ingredients.
A quick review of the cooking steps begins by sautéing the onions and chili powder in olive oil until translucent. Next, the ground sirloin is cooked until lightly browned, the spices added and cooked until fragrant. I cleared a spot for the tomato paste to brown in the pan then added the chopped garlic and stirred together until fragrant. Lastly, the beans and water are added and the mixture cooks covered for 15 minutes.
The chili came out quite tasty. The combination of spices and the addition of the earthy poblano pepper enhanced the flavor. Heat wise, this was mild; if you prefer some heat you’ll need to add either jalapeño, Serrano or Fresno peppers to the dish.
In the past year or so, I’ve been searching for the perfect chocolate sugar cookie that is slightly soft and fudgy tasting. I’ve made Sara Kieffer’s recipe that’s excellent and one that I found in my files, but it didn’t have that rich chocolate flavor. I’ve also made a recipe from “Southern Living Magazine” that had the texture and flavor I was looking for. Then recently, America’s Test Kitchen posted on Instagram their version of a chewy sugar cookie. Notable differences with their recipe is the addition of dark brown sugar, an egg yolk, both baking soda and baking powder and almost twice as much butter.
I recall in one of their chocolate chip cookie recipes the yolk helps with a crispy cookie. The addition of dark brown sugar adds more flavor, produces a darker color and a moist cookie. Getting the proper balance of all these ingredients is needed to produce a chewy cookie. As my oven was out of commission for baking a tray of these cookies, I used my daughter’s Jenn Air oven to bake off a tray. The oven temperature was set at 350°, the oven rack on the lowest setting, which was incorrect, as I couldn’t figure out how to adjust the rack and I didn’t want to disturb my daughter while she worked. I baked the cookies for 15 minutes, then let them rest on the cookie sheet afterwards.
I brought them home for my husband and I to taste next to “Southern Living Magazine’s” recipe. I thought the ATK cookie was too crispy, probably due to the rack placement and they may have sat too long on the sheet pan after baking. Taste wise, I didn’t think the chocolate flavor was as forward as in the SLM cookie. This afternoon my oven was fixed and I made two cookies for taste comparison. Again, my husband and did our tasting; he preferred America’s Test Kitchen, but I still like Southern Living’s better. I still have some batter left, perhaps they’ll grow on me.
The chili came out quite tasty. The combination of spices and the addition of the earthy poblano pepper enhanced the flavor. Heat wise, this was mild; if you prefer some heat you’ll need to add either jalapeño, Serrano or Fresno peppers to the dish.
In the past year or so, I’ve been searching for the perfect chocolate sugar cookie that is slightly soft and fudgy tasting. I’ve made Sara Kieffer’s recipe that’s excellent and one that I found in my files, but it didn’t have that rich chocolate flavor. I’ve also made a recipe from “Southern Living Magazine” that had the texture and flavor I was looking for. Then recently, America’s Test Kitchen posted on Instagram their version of a chewy sugar cookie. Notable differences with their recipe is the addition of dark brown sugar, an egg yolk, both baking soda and baking powder and almost twice as much butter.
I recall in one of their chocolate chip cookie recipes the yolk helps with a crispy cookie. The addition of dark brown sugar adds more flavor, produces a darker color and a moist cookie. Getting the proper balance of all these ingredients is needed to produce a chewy cookie. As my oven was out of commission for baking a tray of these cookies, I used my daughter’s Jenn Air oven to bake off a tray. The oven temperature was set at 350°, the oven rack on the lowest setting, which was incorrect, as I couldn’t figure out how to adjust the rack and I didn’t want to disturb my daughter while she worked. I baked the cookies for 15 minutes, then let them rest on the cookie sheet afterwards.
I brought them home for my husband and I to taste next to “Southern Living Magazine’s” recipe. I thought the ATK cookie was too crispy, probably due to the rack placement and they may have sat too long on the sheet pan after baking. Taste wise, I didn’t think the chocolate flavor was as forward as in the SLM cookie. This afternoon my oven was fixed and I made two cookies for taste comparison. Again, my husband and did our tasting; he preferred America’s Test Kitchen, but I still like Southern Living’s better. I still have some batter left, perhaps they’ll grow on me.
Chocolate Sugar Cookies
America’s Test Kitchen
By Carolynnn Purpura MacKay
Cook’s Country April/May 2013
Serves: Makes 24 Cookies
Time: 1 hour, plus 20 minutes cooking
WHY THIS RECIPE WORKS
Making a chocolate version of our favorite chewy sugar cookie wasn’t as easy as simply stirring in some chocolate. When we added melted chocolate to the dough, the cookies lost their signature chew; unsweetened cocoa powder proved to be a better choice. To compensate for the added cocoa powder, we backed down on the flour until we found just the right balance: too much and the cookies were cakey, while too little produced crumbly cookies. Finally, stirring a portion of cold butter into the melted butter ensures that it’s not too warm when we add it to the dough.
Ingredients
⅓ cup (2 1/3 ounces/66 grams) granulated sugar
1 ½ cups plus 2 tablespoons (8 1/8 ounces/230 grams) all-purpose flour
¾ cup (2 1/4 ounces/64 grams) unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon baking powder
14 tablespoons unsalted butter
1 ¾ cups packed (12 1/4 ounces/347 grams) dark brown sugar
1 tablespoon vanilla extract
½ teaspoon salt
1 large egg, plus 1 large yolk
America’s Test Kitchen
By Carolynnn Purpura MacKay
Cook’s Country April/May 2013
Serves: Makes 24 Cookies
Time: 1 hour, plus 20 minutes cooking
WHY THIS RECIPE WORKS
Making a chocolate version of our favorite chewy sugar cookie wasn’t as easy as simply stirring in some chocolate. When we added melted chocolate to the dough, the cookies lost their signature chew; unsweetened cocoa powder proved to be a better choice. To compensate for the added cocoa powder, we backed down on the flour until we found just the right balance: too much and the cookies were cakey, while too little produced crumbly cookies. Finally, stirring a portion of cold butter into the melted butter ensures that it’s not too warm when we add it to the dough.
Ingredients
⅓ cup (2 1/3 ounces/66 grams) granulated sugar
1 ½ cups plus 2 tablespoons (8 1/8 ounces/230 grams) all-purpose flour
¾ cup (2 1/4 ounces/64 grams) unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon baking powder
14 tablespoons unsalted butter
1 ¾ cups packed (12 1/4 ounces/347 grams) dark brown sugar
1 tablespoon vanilla extract
½ teaspoon salt
1 large egg, plus 1 large yolk
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Place granulated sugar in shallow dish; set aside. Combine flour, cocoa, baking soda, and baking powder in bowl.
- Microwave 10 tablespoons butter, covered, in large bowl until melted, about 1 minute. Remove from microwave and stir in remaining 4 tablespoons butter until melted. Allow butter to cool to 90 to 95 degrees, about 5 minutes.
- Whisk brown sugar, vanilla, and salt into butter until no lumps remain, scraping down bowl as needed. Whisk in egg and yolk until smooth. Stir in flour mixture until just combined.
- Working with 2 tablespoons dough at a time, roll into balls. Working in batches, roll balls in granulated sugar and divide between baking sheets. Using bottom of drinking glass, flatten cookies to 2 inches in diameter. Sprinkle each sheet of cookies with 1½ teaspoons remaining granulated sugar.
- Bake 1 sheet at a time until cookies are slightly puffy and edges have begun to set, about 15 minutes, rotating sheet halfway through baking (cookies will look slightly underdone between cracks). Let cookies cool on sheets for 5 minutes, then transfer to wire rack. Let cookies cool completely before serving.
Three-Bean Beef Chili
By Julia Levy
“Southern Living Magazine,” September 24, 2023
Active Time: 25 minutes
Total Time: 45 minutes
Servings: 8
Ingredients
2 Tbsp. olive oil
2 cups chopped yellow onion (from 1 large onion)
2 cups chopped poblano chiles (from 2 large chiles)
1 1/2 lb. ground sirloin
3 Tbsp. ancho chile powder
2 Tbsp. ground cumin
2 tsp. smoked paprika
2 tsp. kosher salt
1 tsp. ground coriander
1 tsp. dried oregano
1 (6-oz.) can no-salt-added tomato paste (about 3/4 cup)
2 Tbsp. finely chopped garlic (from 6 garlic cloves)
4 (15-oz.) cans no-salt-added beans (such as black, pinto, and dark red kidney beans), drained and rinsed
1 (28-oz.) can diced fire-roasted tomatoes
Toppings: plain whole-milk yogurt, shredded cheese, cilantro leaves, sliced radish
Lime wedges, for serving
Directions
By Julia Levy
“Southern Living Magazine,” September 24, 2023
Active Time: 25 minutes
Total Time: 45 minutes
Servings: 8
Ingredients
2 Tbsp. olive oil
2 cups chopped yellow onion (from 1 large onion)
2 cups chopped poblano chiles (from 2 large chiles)
1 1/2 lb. ground sirloin
3 Tbsp. ancho chile powder
2 Tbsp. ground cumin
2 tsp. smoked paprika
2 tsp. kosher salt
1 tsp. ground coriander
1 tsp. dried oregano
1 (6-oz.) can no-salt-added tomato paste (about 3/4 cup)
2 Tbsp. finely chopped garlic (from 6 garlic cloves)
4 (15-oz.) cans no-salt-added beans (such as black, pinto, and dark red kidney beans), drained and rinsed
1 (28-oz.) can diced fire-roasted tomatoes
Toppings: plain whole-milk yogurt, shredded cheese, cilantro leaves, sliced radish
Lime wedges, for serving
Directions
- Heat oil in a large Dutch oven over medium-high. Add onion and chiles, and cook, stirring occasionally, until chiles are softened and onion is translucent, about 5 minutes.
- Add ground sirloin to onion mixture in Dutch oven. Cook, stirring occasionally, until meat is crumbly, 4 to 5 minutes. Add chile powder, cumin, smoked paprika, kosher salt, coriander, and oregano. Cook, stirring constantly, until spices are toasted and fragrant, about 1 minute. Add tomato paste and chopped garlic; cook, stirring constantly, until tomato paste darkens and garlic is fragrant, about 1 minute more.
- Stir beans, tomatoes, and 2 cups water into Dutch oven; bring mixture to a boil over medium-high. Reduce heat to medium-low; simmer, covered and undisturbed, until slightly thickened, about 15 minutes. Remove from heat; let cool slightly. Divide evenly among bowls; top as desired, and serve with lime wedges.