Easy Beef and Bean Chili

When I make chili with beans (a sin in Texas), I usually start from scratch with dry kidney or black beans. But canned beans work too, if time is an issue. That said, a good chili still needs time to get really good, allowing the flavors of the meat, tomatoes, chile peppers, garlic, and everything else to meld. Let it simmer slowly for at least an hour.

Time also allows the chili to thicken, and we like thick chili at my house. To me, the juice from the tomatoes keeps it soupy enough, along with the moisture added when all the ingredients cook down. If you prefer it thinner, add a little chicken or vegetable broth to reach your desired consistency. (Don’t water down the flavors with…water.)

Note: Around here we like things hot too. You can tame the heat by using fewer chiles or by substituting milder ones. For instance, substitute the fataliis or habaneros with jalapeno or serrano. Still too hot? Choose poblanos or fresnos.

For more about the fatalii chile, check out Chicken and Black Bean Nachos with Cheddar Sauce. For a couple more chili recipes, see Texas-Style Chili with Dried-Chile Broth and Chorizo and Red Bean Chili.

Serves 4-5

Ingredients

• 2 tbsp olive oil
• 3 garlic cloves, finely chopped
• 1 fatalii or habanero chile, seeded and finely chopped
• 1 red jalapeno, finely chopped
• 1/2 cup chopped red onion
• 1/2 cup chopped green bell pepper
• 1 lb ground sirloin
• 1 28-oz can whole peeled tomatoes, with juice
• 1 large chipotle pepper in adobo sauce, finely chopped
• 2-1/2 tbsp chile powder
• 1 tbsp ground cumin
• 2 tsp dried oregano
• sea salt
• freshly ground black pepper
• 1 15-oz can dark red kidney beans, rinsed and drained 

Chili Ingredients

Preparation

1. Heat a stockpot over medium heat and add the oil. Add the garlic, chiles, onion, bell pepper, and ground sirloin and cook 5 minutes, breaking up the beef as it cooks.
2. Add the tomatoes with juice (crushing them in your fingers), chipotle pepper, chile powder, ground cumin, and oregano and season with salt and pepper.
3. Bring to a simmer, reduce the heat to low, cover, and cook 45 minutes. (Set the lid slightly ajar if the chili boils.)
4. Add the beans and cook uncovered 15-20 minutes. Season with a little additional salt, if desired.

Beef Mixture Beginning to Cook 

Cooked Beef Mixture

Tomato Mixture Added

After 45 Minutes

Beans Added

Divide the chili among 4-5 bowls and serve.

Easy Beef and Bean Chili

Salsa Verde Steak and Omelets

Recipe updated May 2015

Salsa verde (green sauce) is a staple in various world cuisines, including Mexican. As the name implies, it's made with mostly green ingredients, such as—in Mexico—tomatillos, green chiles (hot or mild), scallions, and cilantro. Garlic, onion, and lime juice make frequent appearances, as here.

This take on steak and eggs is more dinner than breakfast. I used small, four-ounce Kansas City-style steaks and gave them a quick sear, along with bell pepper and onions. The omelets are as simple as omelets get—literally folded eggs with a few herbs tucked inside.

Altogether, this dish is rich and spicy with a good balance of tart and tangy from the salsa verde. Loaded with fresh vegetables and herbs, eggs, and lean meat, it’s a flavorful, nutritious, and satisfying dinner.

Note: I included ranchero sauce to drizzle over the omelets (and steak and peppers, for that matter). You don’t have to, but it’s easy and incredibly delicious. Highly recommended!

Tip: Tomatillos typically have loose, papery husks that are easy to remove. If you get one that has a tight husk, peel it under a stream of cool water—it’ll come right off.

Serves 4

Ingredients

For the Salsa Verde

• 6 tomatillos, husked and chopped
• 3 scallions, chopped
• 2 serrano chiles, chopped
• 2 garlic cloves, finely chopped
• 1/2 small onion, chopped
• 1/3 cup chopped cilantro
• 1 tbsp fresh lime juice
• sea salt 

Salsa Verde Ingredients

For the Steak and Omelets

• 4 large eggs
• 2 tsp finely chopped cilantro
• 2 tsp finely chopped flat-leaf parsley
• 2 tsp finely chopped oregano
• sea salt
• freshly ground black pepper
• 2 tbsp plus 4 tsp olive oil, divided
• 4 4-oz Kansas City-style steaks (or other small steaks, about 1/2 inch thick)
• 1 medium green bell pepper, cut into thin, 2-inch strips (about 1/4 inch wide)
• 1 medium red bell pepper, cut into thin, 2-inch strips (about 1/4 inch wide)
• 1 small yellow or white onion, cut into thin vertical strips
• warm corn or flour tortillas for serving

Parsley, Oregano, and Cilantro

4-oz KC-Style Steaks

Onion and Bell Peppers 

Preparation

For the Salsa Verde

1. Place all ingredients in a food processor and use quick pulses to chop to a thin but still slightly chunky consistency. (Processing too long will make the salsa very watery.)
2. Scrape into a bowl and let stand while the steak and omelets cook. (May be made 1 day ahead. Bring to room temperature before using.)

Ready to Process

Processed Ingredients 

Salsa Verde

For the Steak and Omelets

1. Preheat the oven to its lowest temperature.
2. Whisk the eggs with the cilantro, parsley, and oregano and season with salt and pepper. Set aside.

Whisked Eggs and Herbs

1. Heat a heavy skillet over medium-high heat and brush with 1 tablespoon of olive oil.
2. Season the steaks with salt and pepper and sear until lightly charred and medium-rare, 4-5 minutes per side. (Don’t overcook at this point. The meat will return to the skillet with the peppers and onion.)
3. Transfer the steaks to a cutting board and let rest 5 minutes.
4. Brush the same skillet with 1 tablespoon oil and add the bell peppers and onion. Season with salt and pepper and sear, stirring frequently, until the vegetables soften and begin to brown, 7-8 minutes.
5. Cut the steak across the grain into thin strips and add to the skillet. Reduce the heat to low and heat gently together.   

Steaks Beginning to Sear

Seared Steaks

Vegetables Beginning to Sear 

Seared Vegetables 

Thinly Slice the Steak 

Steak and Vegetables

1. Meanwhile, heat an 8-inch, nonstick skillet over medium heat and add 1 teaspoon of oil. 
2. Pour 1/4 of the egg mixture (a little less than 1/3 cup per serving, depending on size of the eggs) into the skillet and let cook until beginning to set. Tilt the skillet gently back and forth to even the egg and fill in any holes.
3. When the edges and most of the center of the egg is set, lift 1 side and gently roll the edge to cover 1/3 of the omelet. Roll again to form a loose, folded omelet. 
4. Transfer to a plate and keep warm in the oven. Repeat with the remaining teaspoons of oil and the remaining egg mixture.

Edges Beginning to Set

Egg Ready to Fold

Fold Over One-Third of the Egg

Folded Omelet

Place an omelet on each of 4 plates and serve with the steak mixture and salsa verde. Spoon ranchero sauce on top, if using, and pass the remaining sauce at the table. Serve with warm tortillas.

Salsa Verde Steak and Omelets

Cream Cheese Crostini with Prosciutto and Tapenade

Looking for a simple, no-cook party appetizer that’s big on flavor and looks pretty too? Here it is—sweet cream cheese, salty prosciutto, and a quick tapenade of crushed olives and capers with fresh herbs.

Tapenades—traditionally made with black olives and capers—often include other ingredients such as anchovies, lemon juice, olive oil, garlic, or vinegar. Here, I went with a few basic ingredients and added a floral essence with fresh mint. Give the tapenade some time to stand at room temperature, then you’re ready to top the bread and serve.

For a variation on this recipe, see Tomato and Olive Crostini with Prosciutto. Also check out Goat Cheese Crostini with Dried-Fruit Compote.

Makes 15-18 crostini

Ingredients

• 1 6-oz can good-quality pitted black olives, finely chopped (about 1 packed cup when chopped)
• 3 tbsp extra virgin olive oil
• 2 tbsp chopped drained capers
• 1 tbsp balsamic vinegar
• 2 tsp finely chopped mint
• sea salt
• freshly ground black pepper
• 15-18 1/3-inch slices of baguette, lightly toasted
• 4 oz cream cheese, room temperature
• 4 thin slices of prosciutto, 3- to 4 oz (about 10 inches long), cut into 15-18 strips

Capers and Olives 

Chopped Olives and Capers

Sliced Baguette

Slice Lengthwise, then into Shorter Strips

Preparation

1. Combine the olives, olive oil, and capers in a bowl. Use a pestle (or back of a spoon) to crush the ingredients to form a coarse paste.
2. Stir in the vinegar and mint and season with salt and pepper. (Light on the salt—there’s plenty in the olives and capers). Let stand at room temperature 30 minutes. Stir occasionally.
3. Lay the toasted baguette slices on a work surface and spread each with cream cheese (about 1-1/2 teaspoons each).
4. Place 1 strip of prosciutto (in ribbon-like folds) on top of each. Divide the tapenade on top. (There may be leftover.)

Mash to a Coarse Paste 

Tapenade

Bread Topped with Prosciutto and Tapenade

Arrange the crostini on a platter and serve.

Cream Cheese Crostini with Prosciutto and Tapenade

Goat Cheese Crostini with Dried-Fruit Compote

Compotes made with a mixture of dried fruits are sweet, a little savory, and very flavorful. They make great toppings for easy crostini appetizers—and a smear of creamy goat cheese adds a tangy bite to balance the sweetness.

For this recipe, I used dates, dried Turkish apricots, and raisins. Dried cranberries, dried cherries, prunes, and figs are all tasty contenders.

Compotes aren’t just for appetizers—they make great meat relishes too. Check out Pan-Grilled Chicken Breasts with Apricot Compote. For another crostini idea, see Cream Cheese Crostini with Prosciutto and Tapenade.

Makes 25 crostini

Ingredients

• 1 tbsp unsalted butter
• 2 tsp finely chopped shallot
• 1/2 cup seedless raisins
• 1/2 cup apricot preserves
• 1/3 cup chopped dried Turkish apricots (about 2-1/2 oz whole)
• 1/3 cup chopped pitted dates (about 3 oz whole)
• 1/2 cup water
• 2 tbsp light brown sugar
• 1/2 tsp ground cinnamon
• sea salt
• freshly ground black pepper
• 25 1/3-inch slices of baguette, lightly toasted
• 4 oz goat cheese, room temperature

Compote Ingredients 

Chopped Apricots and Dates 

Sliced Baguette

Preparation

1. Heat a small saucepan over medium heat and add the butter and shallot. Cook, stirring frequently, 2 minutes.
2. Add the raisins and next 6 ingredients (through cinnamon) and season with salt and pepper. 
3. Bring to a simmer, then decrease the heat to medium-low and cook, covered with the lid slightly ajar, until the dried fruits begin to soften, 10 minutes.
4. Uncover and cook until the compote has thickened, about 8 minutes. Remove from the heat and let cool to room temperature.
5. Lay the toasted baguette slices on a work surface and spread each with goat cheese (about 1 tsp each). Divide the compote on top.

Butter and Shallot 

Compote Mixture Beginning to Cook

Dried-Fruit Compote 

Bread Topped with Cheese and Compote

Arrange the crostini on a platter and serve.

Goat Cheese Crostini with Dried-Fruit Compote

Roasted Buttermilk-Chicken with Pancetta and Chives

Buttermilk provides a tangy, slightly sour brine for chicken breasts, penetrating the meat to add juicy tenderness throughout cooking. For this recipe, I blended the buttermilk with regular milk and a little smoked paprika to create a rich, tenderizing marinade for the bone-in breasts. 

The most important ingredient here is time. Submerge the chicken into the milk brine and allow it to refrigerate overnight (a full 24 hours is even better). When the chicken has marinated, place it on a wire rack over a shallow baking pan to allow most of the brine to drip off. Pat any remainder dry just before roasting.

Note: I cannot stress enough the wonderful tenderness of the meat after marinating 24 hours in the milk mixture. Chicken breasts are naturally lean and can dry out quickly under high heat. But bone-in breasts need extra time to cook, and that's no problem—the milk marinade sees to that.

I topped the chicken breasts with chopped pancetta for a delicious bacon flavor that complements the tangy creaminess of the buttermilk—and provides a little crisp-tender texture too. The pancetta also provides moisture during roasting as it releases a bit of fat over the chicken breasts.

Finally, the chives: They’re more than garnish. A mild oniony flavor finishes the dish with the right amount of savory balance that’s simply sprinkled on at the end.

Fresh Chives

Tip: Some bone-in chicken breasts have an ample amount of small rib bones attached. Use kitchen shears to trim those away and make it easier to submerge the chicken into the brine (better presentation too):

Serves 4

Ingredients

• 2 cups buttermilk
• 2 cups whole milk
• 1 tsp smoked paprika
• 4 7- to 8-oz bone-in chicken breast halves, skin removed, ribs trimmed
• olive oil, for drizzling
• sea salt
• freshly ground black pepper
• 2 oz thinly sliced pancetta, chopped
• 2 tbsp chopped chives

Chopped Pancetta

Preparation

1. Whisk the buttermilk, milk, and paprika in a very large bowl. Add the chicken breasts and turn several times to coat, submerging completely. Cover and refrigerate at least overnight (and up to 24 hours).
2. Remove the chicken from the marinade and place on a wire rack set in a shallow baking pan. Let stand 30 minutes. (Line the pan with foil for easier cleanup.) 

Milk-Paprika Mixture

Submerge the Chicken

Marinated Chicken Breasts

1. Meanwhile, preheat the oven to 400° F. Line another shallow baking pan with parchment paper.
2. Pat any excess brine from the chicken and place in the baking pan. Drizzle with oil and season with salt and pepper. Scatter the chopped pancetta evenly on top.
3. Roast until the chicken is cooked through and the pancetta is crisp, 35-40 minutes, depending on size.

Chicken Breasts Ready to Roast

Roasted Chicken and Pancetta

Transfer the chicken and pancetta to a serving platter and sprinkle with chopped chives.

Roasted Buttermilk-Chicken with Pancetta and Chives