Smoky Beef Chili with Corn and Avocado salsa

Yep!  Another slow cooked meal with yummy freshness! Also from The New Slow Cooker
Well part of the reason is that here in Southern California it's still in the 80s in the day and I don't want to heat up the house.  Another reason is that I don't really have a functioning kitchen.  So my slow cooker is the best choice.  This chili is spicy with chipotle chili powder and the chipotle chilis in adobo but it's not super high on the Skoville heat list unless you put too much red chili flakes in.  The corn salsa and the garnish of sour cream balance out the spice and of course a Margarita or cold beer would make it perfect:

smoky beef chili with corn salsa

Smoky Beef Chili

Ingredients:

Chili:

4 lbs boneless beef chuck, trimmed of most fat and cut into 3/4" cubes

salt and freshly ground pepper

1/4 cup avocado oil ( or other high smoke oil)

2 large onions, coarsely chopped

8 cloves of garlic, sliced

2 chipotle chilis in adobo sauce, finely chopped

2 Tbs. chipotle chili powder

2 tsp ground cumin

1 tsp dried Mexican oregano

3/4 tsp red pepper flakes

1 cup tomato paste

2 cups beef stock

Corn Salsa

Method:

Season the beef generously with salt and pepper.  In a heavy fry pan over high heat warm the oil.  When the oil is hot add half of the beef and sear, turning as needed to brown evenly, about 5 minutes total

Using a slotted spoon transfer the beef to a plate. 

Repeat with second half of beef

Pour most of the fat off the pan and return to heat.

Add onions and sauce until softened, about 6 minutes

Add the garlic and cook for 1 more minute

Add the chipotle chilis and sauce, chili powder, cumin, oregano, red pepper flakes, and tomato paste.  Stir well and cook for 2 minutes

Pour in 1 cup of stock to dislodge and browned bits and stir well.

Transfer to slow cooker.  Add 1 tsp salt and several grinds of fresh pepper and 1 cup of stock ( add an extra cup of stock if you like soupier chili)

Add the beef and stir

Cover and cook on low for 5 hours.  The meat should be very tender

Ladle the chili into a bowl and top with a generous serving of salsa and a dollop of sour cream.

Corn Salsa:

2 cups fresh or frozen corn kernels

2 cups grape or cherry tomatoes, cut in half

1 avocado - choose a perfect one-cubed

4 green onions, chopped fine including the light green parts

1/2 cup lime vinaigrette

Toss well

Lime Vinaigrette:

2 tsp Dijon mustard

1 clove garlic, minced

2 Tbs white wine vinegar

2 tsp lime zest

1/4 cup lime juice

1/2 cup olive oil

Corn Part III Corn Salsa

This is a great summer salsa with a small amount of sweetness.  Inspired by and modified from Marisa McClellan's Food in Jars book...a great book about preserving in small batches and year round.

Recipe: 

Remember I said I bought 24 ears of corn (8 ears for $1-crazy)?  Sixteen ears went to the stock and 8 into this recipe.  I did grill the corn along with 2 poblano chili peppers

Ingredients: 

8 ears of fresh corn, shucked with silks removed

5 cups chopped tomatoes - about 3 pounds

1 cup poblano peppers ( usually 2)

1 cup chopped red onion  91 small)

1 1/2 cups apple cider vinegar

1/4 cups bottled lime juice (bottled is better for canning- if you make this for quick use or the fridge fresh lime juice is better)

2/3 cup sugar

1 1/2 tsp ground cumin ( the fresher the better with cumin)

1/2 tsp red pepper flakes

1 tsp sea salt

1 tsp coriander seed

Method:

Fresh:

Grill or roast the corn and poblano peppers

When the corn is cool enough cut the kernels from the cobs

Peel, seed and chop the poblano chilis

Combine the corn kernels, tomatoes, peppers, onion, vinegar, lime juice, sugar, cumin, red pepper flakes, salt and coriander in a large pot and bring to a boil.

Reduce and simmer for 10 minutes until the liquid has reduced.

Taste and adjust spices.

Canned:

Ladle the hot salsa into the prepared pint jars, leaving 1/2 inch of headspace

Wipe the rims, apply sterilized lids and rings*

Process in boiling water for 15 minutes **

This will produce 5-6 pint jars of salsa.  If you are canning and have some salsa but not enough for the jar to be full enough pop this in the fridge if it makes it that far.

You also might want to make a whole batch and only can 2 pints and keep the rest to use fresh.

*sterilize lids and rings by placing them in a small saucepan cover them with water and bring to a boil for 10 minutes.  Jars should be used straight from the dishwasher or boiled in a deep pot for 10 minutes

**Processing time is 15 minutes at sea level (well I wish I were at sea level but not just for processing time) add 5 minutes to altitudes from 1000-3000 ft- add 10 minutes to altitudes 3001-6000 ft.

tomatoes from the garden

zinnias

No don't put any zinnias in but they look like they belong

salsa ingredients

Ingredients before the heat is turned on.

Happy Fiesta!!!