Matilda444

5 lb. ground beef

5 garlic cloves, minced

1 yellow onion, chopped

1 can (28 oz.) chopped tomatoes with juices

6 to 8 Tbs. chili powder

2 tsp. dried oregano

1 tsp. ground cumin

Salt and freshly ground pepper, to taste

1/3 cup cornmeal

2 cups unsalted beef stock

Sour cream, chopped red onion, grated, cheddar cheese and/or chopped fresh cilantro for garnish

In a large sauté pan over medium-high heat, brown half the beef, about 10 minutes. Using a slotted spoon, transfer the beef to a slow cooker. Repeat with the remaining beef.

Add the garlic, yellow onion, tomatoes with juices, chili powder, oregano, cumin, salt, pepper, cornmeal and stock to the slow cooker and stir to blend. Cover and cook for 6 hours according to the manufacturers instructions.

Skim the fat off the surface of the chili. Ladle the chili into warmed bowls and garnish with sour cream, red onion, cheese and/or cilantro. Serves 8 to 10.

Recipe from Williams-Sonoma Kitchen.

1-2 lb. cooked meat-pork,turkey or chicken

2 quarts stock-use pork, chicken, or turkey soup base, depending on which meat you’ll be using

1 TB vegetable oil

1 medium onion, peeled and minced

1 rib celery, minced

1 carrot, peeled and minced

1/2 tsp Thyme Leaves

3/4 tsp Sweet Curry Powder

3/4 tsp Hot Curry Powder

2 TB flour

2 TB honey

1 large apple, peeled, cored and chopped

1 lb. small new red potatoes, scrubbed and cubed

1 tsp Parsley Flakes

1-2 tsp salt

1/2 tsp Ground Black Pepper

1 Cup whole milk

Chop the meat into bite-sized pieces, set aside.  Heat stock in a soup pot over medium-low heat.  In a large nonstick skillet, heat oil over medium heat.  When hot, add onion, celery, carrot and thyme.  Cook, stirring, for about 5 minutes, until onions are clear.  The object is not to brown the vegetables.  If that starts to happen, reduce the heat a touch.  Stir in curry powders, flour, and honey, cook for 5 more minutes.  Add the chopped apple, stir to coat, and then add hot stock to the skillet gradually, a ladleful at a time, stirring until smooth and thinckened.  Two cups of stock should be all you need to add.  Carefully pour the thickened stock back into the soup pot, add potatoes, parsley, salt and pepper, simmer 30 minutes or so, until potatoes are tender.  Remove from heat, slowly stir in the milk and serve.

Taken from Penzeys Spices Winter 2008 Catalog