It’s cold outside. You look for warmth in every corner of your life from extra blankets on the bed, to a warm fire on the hearth. To make it through the winter chill, you need to find hearty and warming meals to serve for supper. Our “Really Big Chili” is a flavorful, one-pot meal to feed you, your family and even a crowd.
| Warm up this chilly autumn season with a big bowl of hearty chili. Our latest cookbook, One Dish Meals, takes the traditional meat and bean stew and turns it around. In this instance pork is the star, in a flavorful sauce of vegetables and spicy chilies.Before you begin, make sure that you have the perfect vessel to carry your Really Big Chili from fresh ingredients to the fabulous meal it is meant to be.Our Le Creuset line of enameled cast-iron cookware has been the mainstay of French chefs as long as anyone can remember. Since 1925, the skilled craftsmen at Le Creuset have perfected enameled cast iron cookware. Each shape is one of a kind, made from molten steel and cast in a unique mold, and then expertly enameled. No other procedure yields cookware that so evenly distributes heat, browns and caramelizes food to perfection. The Le Creuset Round French Oven is the core piece in a well-equipped kitchen.
Directions Heat the oil in a casserole or Dutch oven over high heat until it shimmers. Season the pork generously with salt and pepper. Add the pork to the hot oil, working in batches if necessary, and saute, turning as necessary, until browned on all sides, 6 to 8 minutes. Transfer to a bowl and reserve. Add the onions and garlic to the casserole and saute, stirring frequently, until the onions are translucent, 6 to 8 minutes. Add the broth, tomato puree, chiles, jalapenos, and the browned pork along with any juices it may have released to the casserole. Stir well and bring to a boil. Immediately reduce the heat to establish a gentle simmer. Stir in half of the chili powder, half of the cumin, and half of the oregano. Add the potatoes, Tabasco, and vinegar and continue to simmer, adjusting the seasoning with additional chili powder, cumin, oregano, salt, and pepper, until the pork is fork-tender, 1.5 to 2 hours. Serve in heated bowls topped with Monterey Jack and accompanied by tortillas. This recipe is from The Culinary Institute of America’s One Dish Meals, which is available for purchase at bookstores nationwide. |
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