Clark Bartram’s Testosterone-Boosting Chili Recipe
2 lbs. ground beef (15% fat) 1 can kidney beans
1 cup white button mushrooms
1 can black beans
1/2 cup chopped onions 1 can organic chopped tomatoes
2 tbs. chili powder pinch of salt
jar organic tomato puree garlic to taste
1.) Sauté ground beef until it is brown.
2.) Place meat into big pot and add all other ingredients.
3.) Cook on medium heat, stirring occasionally, for 30-45 minutes.
Sirloin black bean chili
YIELD 8 servings
- 1/3 cup olive oil
- 2 pounds boneless sirloin, cut into 1/2 inch cubes
- 2 cups chopped yellow onion
- 2 tablespoons minced garlic
- 5 fresh jalapeno peppers, seeded and chopped fine (wear rubber gloves)
- 1/3 cup Masa Harina (corn tortilla flour mix, available at Mexican markets and some specialty food shops)
- 1/3 cup plus 1 teaspoon chili powder
- 1/2 teaspoon cayenne
- 1/2 teaspoon ground cumin
- 1/2 teaspoon white pepper
- 2 teaspoons salt
- 4 cups beef broth
- 2 cups cooked black beans, rinsed and drained if canned
- grated mild cheddar cheese for garnish
- minced red onion for garnish
In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the sirloin in batches, transferring it as it is browned with a slotted spoon to bowl. In the fat remaining in the kettle cook the yellow onion, the garlic and jalapeno peppers over moderate heat stirring until the onion is softened, add the Masa Harina, the chili powder, the cayenne, the cumin, the white pepper and the salt, and cook the mixture stirring for 5 minutes. Add the broth and the sirloin and simmer the mixture, uncovered stirring occasionally for 45 minutes, or until the meat is tender. Stir in the beans, simmer the mixture for 15 mintues and serve the chili garnished with the cheddar cheese and the red onion.
Just in Time for The Super Bowl, A “Maximum Flavor” Way to Enjoy Chili By Chef Adrianne Calvo of Miami Florida.
3 lbs Short Rib (boneless), trimmed of excess fat
1 yellow onion, chopped
1 green bell pepper, chopped
8 garlic cloves, chopped
2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon oregano
1/4 cup brown sugar
1/4 teaspoon cayenne pepper
1 can (28oz) diced tomatoes
1 can tomato paste
1 can (28oz) crushed tomatoes
1 cup dark beer
2 (16oz) cans Red Kidney Beans
Kosher salt and pepper to taste
Place all ingredients in the slow cooker on the low heat setting. Cover and cook for 6-8 hours. Adjust seasoning with salt and pepper.
Tomato, Fennel, and Saffron Soup with Olive Oil-Poached Artichokes
In this recipe, Chef Zouhair Zariri, author of the book, Moorish Fusion Cuisine: Conquering the New World combines two of his favorite ingredients, fennel and artichoke to make a light, healthy soup that combines flavors of East and West. With the chill of fall creeping in, it is the perfect comfort food with a twist.
Serves 6 to 8 Preparation: 25 minutes; Cooking: 1 hour, 30 minutes
4 whole artichokes, cleaned and quartered (leave stem on for presentation)
1 cup olive oil, reserving
2 quarts fennel broth (see recipe below)
1 pinch saffron, toasted
1 shallot, julienned
2 garlic cloves, sliced very thin
1 whole fennel, julienned (reserve top part for stock)
8 organic grape tomatoes or cherry tomatoes
Kosher salt to taste
Freshly ground black pepper to taste
Zest of 1 lemon
Fresh parsley leaves
Poach the artichokes as follows. In a small sauce pot, over medium heat, place the artichoke quarters in the olive oil and poach for about 15 to 20 minutes or until the artichokes are tender. Keep warm.
In a medium soup pot, bring the fennel broth to warm, add the toasted saffron, and simmer for 30 to 45 minutes, allowing the saffron to release all its flavors.
Meanwhile, in a separate soup pot, heat 1 tablespoon of olive oil over medium heat. Sweat the shallot and garlic for a few minutes, stirring occasionally to make sure the shallot and garlic don’t burn. Add the julienned fennel and cook for a few more minutes. Pour the saffron broth into the mixture and cook for 15 more minutes.
In a small sauté pan, heat ½ tablespoon of oil over high heat and sauté the tomatoes for a few seconds or until their skins start to blister. Add to the soup and simmer for 5 minutes. Season with salt and pepper.
To serve, ladle the soup into medium bowls and top with artichoke quarters crisscross. Sprinkle with lemon zest and garnish with fresh parsley leaves. Serve immediately.
Trinchero Family Caramel French Toast by Jeanne Cox
1 cup butter (2 sticks)
2 cups brown sugar packed
1 loaf of bread (sweet french, croissants or raisin bread)
10 – farm fresh eggs
1 3/4 cups half and half
2 tsp vanilla
1/2 tsp salt
Cinnamon to taste
- 4 medium acorn squash, halved and cleaned
- Olive oil
- Freshly ground black pepper
- 1 pound Italian sausage, casing removed and cut into 1/2-inch pieces
- 1 cup sliced red onion
- 4 cups basic tomato sauce, recipe follows
- 1/2 pound orecchiette pasta, cooked until tender, tossed in olive oil and cooled
- 1/2 pound mozzarella, cut into 1/2-inch cubes
- 1 tablespoon finely chopped fresh parsley leaves
Preheat Oven to 350F
Season the squash with olive oil, salt and pepper. Place on a baking sheet, flesh side up and add 1/2 cup water to the pan. Cover with alluminum foil and bake until tender, about 1 hour. Remove from the oven and cool completely.
In a large saute pan, over medium heat, brown the sausage and onions, about 6 to 8 minutes.
In a large mixing bowl, toss the sausage and onions with the tomato sauce, pasta, and cheese. Season with salt and pepper. Mix well.
Spoon the pasta mixture into the cavity of each squash. Place the filled squashes on a baking sheet and place in the oven. Bake until the squash is heated through and the cheese melts, about 20 minutes.
Place the filled squash in the center of each plate. Garnish with parsley and serve.
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 tablespoons finely chopped garlic
- 2 teaspoons salt
- 1/2 teaspoon white pepper
- 2 1/2 cups chopped, peeled tomatoes with juice
- 1/4 cup chopped fresh basil
- 1/2 cup chicken stock
- Black pepper
- Pinch sugar
Heat oil in a large skillet and sauté onions, garlic, salt, and white pepper 3 minutes. Add tomatoes and basil; cook, stirring, 3 minutes. Stir in stock and 18 turns black pepper; simmer 2 minutes. Season with sugar if acidic and cook 1 minute.
2 lbs boneless sirloin, cut into 1/2-in. cubes
2 cups chopped yellow onion
2 Tbsp minced garlic
5 fresh jalapeno peppers, seeded and chopped fine
1/3 cup Masa Harina (corn tortilla flour mix)
1/3 cup plus 1 tsp chili powder
1/2 tsp cayenne
1/2 tsp ground cumin
1/2 tsp white pepper
2 tsp. salt
4 cups beef broth
2 cups cooked black beans, rinsed and drained if canned
grated mild Cheddar for Garnish
minced red onion & cilantro for garnish
In a heavy kettle heat the oil over moderately high heat until it
is hot but not smoking and in it brown the sirloin in batches,
transferring it as it is browned with a slotted spoon to a bowl.
In the fat remaining in the kettle cook the yellow onion, the garlic
and the jalapenos over moderate heat, stirring, until the onion is
softened, add the Masa Harina, the chili powder, the cayenne, the
cumin, the white pepper, and the salt, and cook the mixture, stirring
for 5 minutes. Add the broth and the sirloin and simmer the mixture,
uncovered, stirring occasionally for 45 minutes, or until the meat
is tender. Stir in the beans, simmer the mixture for 15 minutes,
and serve the chili garnished with the Cheddar, cilantro and the red onion.