37 cooks, chili, marx foods, stew

Guajillo Chili

Guajillo Chili
adapted from recipes in Texas Eats and The Wright Recipes

1 recipe Guajillo Chili powder (see below)
2 1/2 pounds Chuck roast trimmed and cut into 1/4″ cubes
1 large yellow onion, chopped
2 teaspoons paprika
2 teaspoons dried Mexican oregano
1/2 teaspoons dried thyme
1/2 teaspoon salt
4 large garlic cloves, minced
2 cups beef broth
1 (28 oz) can pureed tomatoes (I used fire roasted)
1 cup water
1 Tablespoon lard or olive oil (more as needed)
For Guajillo Chili powder:
2 dried Marx Foods Dried Guajillo Chilies–stem end removed and chopped
3 allspice berries
2 teaspoons coriander seeds
2 teaspoons cumin seeds
Toast all above ingredients in a skillet until fragrant. Transfer to spice grinder and pulse until finely ground.
Add fat to Dutch oven and heat over medium high heat. Add beef cubes in batches and cook, turning as needed, until well browned on all sides.  Remove from pan using a slotted spoon.  When meat is done, lower heat to medium and add onion to pan. If needed, add a little more oil/lard at this time. Saute for about 10 minutes, until lightly browned.
Add the chili powder, thyme, paprika, oregano, salt and garlic, stirring for one minute.  Add the beef broth, tomatoes, water and browned beef. Turn heat to high and bring to a boil, then cover partially and reduce to a simmer for approximately 2 hours, until the meat is very tender. Add water, if needed, to maintain desired consistency. 

Spoon over cooked rice and top with shredded cheese blend.

**This is another contribution to the 37 Cooks/Marx Foods Challenge**

37 cooks, beef stroganoff, marx foods, winter eating

Beef Stroganoff with Mixed Mushrooms

Beef Stroganoff with Mixed Mushrooms

adapted from and grazie to Tyler Florence and his Food Network recipe

3 cups beef stock 

3 sprigs thyme
1 1/2 pounds chuck roast, cut into 1/8th wide strips
kosher salt and freshly ground black pepper
6 Tablespoons extra-virgin olive oil
1 medium onion, chopped
2 Tablespoons dry sherry
5 Tablespoons unsalted butter
4 ounces maitake mushrooms, sliced
8 ounces mix of portobello and white button mushrooms, sliced 
1 ounce Marx Foods Dried Porcini Mushrooms
3 cloves garlic, chopped
1/4 cup sour cream, plus more for garnish
1 Tablespoon Dijon mustard
2 Tablespoons chopped fresh chives, for garnish
1 (1-pound) package wide egg noodles 

Heat the beef stock until just warm. Take 1 cup of stock and pour over dried mushrooms and let sit until re-hydrated. Strain liquid back into beef broth, roughly chop mushrooms and set aside. Pat the beef dry and season it with salt and pepper. Heat 3 tablespoons oil in a large heavy bottomed skillet over high heat. Fry the meat in batches so that it is browned on all sides. Lower the heat to medium and return all the meat to the pot. Add the onions and cook until they are soft, about 5 minutes. Pour in the sherry and cook until the alcohol has burned off, about 5 minutes. Add the beef stock. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours. 

In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil. Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside. 

When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, and mustard. Taste and adjust the seasoning with salt and pepper. 

Meanwhile, cook the noodles in a large pot of boiling, salted water until tender. Drain the noodles well, toss with the remaining 2 tablespoons butter, and season with salt and pepper. Serve the stroganoff over the noodles; garnish with more sour cream and chopped chives.
**This is another 37 Cooks group project. We were fortunate to receive a box of samples–dried mushrooms, chiles, vanilla beans, dill pollen and saffron–from Marx Foods. Keep an eye out for other recipes I’ve shared**