Beef and Bacon Chili

It happened today. There was a chill in the air, a breeze, and the heat wave finally broke. Temperatures were in the 90's yesterday but today will fall to the 80's. Autumn is finally here! I’ve been so longing for this moment, to enjoy all of those wonderful fall foods I start itching for in September. In fact, I’ve been so anxious, I’ve made some silly menu choices. I made soup last week on a 95 degree day and determinedly sipped the hot broth while beads of sweat broke out of my face. Well, starting today, I won't have to suffer thus anymore!

Chili may be the ultimate fall food, and I’ve made many in my days, mostly vegetarian, but this one is different. It is clearly a carnivore's dream, which is a bit out of character for me. But having some quality bacon to use up, and grass-fed beef and bell peppers from the farmer’s market, I couldn’t resist trying this hearty chili. My husband pointed out that it would be amazing on a chili dog, and as odd as that may sound, he's totally right. I LOVED the addition of lime and avocado to this chili, plus chives and tomatoes from the garden. I decreased the amount of meat, I’ll admit, and I thought our version was just right. Happy Fall to all!

Beef and Bacon Chili
Adapted from Cook's Illustrated

4 slices bacon, cut into 1/2-inch pieces
2 medium onions, chopped fine (about 2 cups)
1 bell pepper, cut into 1/2-inch cubes
2 tablespoons garlic, minced
1/4 cup chili powder blend (you know, the stuff that has cumin, coriander, cayenne, etc.)
1 lb. Lean ground beef
2 (16 oz) cans black beans, drained
1 (28 oz) can diced tomatoes with juice
1 (28 oz) can tomato puree
Kosher salt, to taste
2 limes, cut into wedges

Optional Condiments:
Tomatoes, diced
Avocado, diced
Chives, chopped
Sour cream or plain Greek yogurt
Shredded cheese

Fry bacon in large heavy-bottomed nonreactive Dutch oven over medium heat, stirring frequently, until browned, about 8 minutes.
Add onions, bell pepper, garlic, and chili powder, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes.
Increase heat to medium-high and add the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 5-7 minutes.
Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour.
Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened.
Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired.

Mahimahi with Bacon-Tomato Butter

Photo Courtesy of Cooking Light

We are still chipping away at the enormous pile of fish that the male members of my family caught in Mexico this summer. My favorite by far is the dorado, which I just last week discovered is more commonly known as mahi-mahi or dolphinfish.

My husband made this for dinner for me and it was good stuff. Brining white fish seems to be the hip method of choice these days, as it removes the "fishy" flavor. It can be used with any similar type of fish recipe. As for the sauce, quality bacon adds a savory umami base flavor to the tomato/butter mixture. We didn't have hot smoked paprika, so we substituted regular paprika and it worked well. Happy Omega-3 eating!

Mahimahi with Bacon-Tomato Butter

2 cups water
1 tablespoon fine sea salt
2 teaspoons sugar
4 (6-ounce) mahimahi fillets
Cooking spray
1/4 teaspoon table salt, divided
1 slice center-cut bacon, finely chopped
1 garlic clove, thinly sliced
1/4 teaspoon hot smoked paprika
2 plum tomatoes, seeded and diced
2 tablespoons butter
1. Combine first 3 ingredients in a shallow dish, stirring until sea salt and sugar dissolve; add fish. Let stand 20 minutes. Drain; pat dry.
2. Prepare charcoal fire in a chimney starter; let coals burn for 15 to 20 minutes or until flames die down. Carefully pour hot coals out of starter, and pile them onto one side of the grill. Coat grill grate with cooking spray; put grate in place over coals.
3. Sprinkle 1/8 teaspoon table salt evenly over fish. Lightly coat fish with cooking spray. Place fish, skin side down, over direct heat on grill rack coated with cooking spray; grill 2 minutes or until well marked. Turn fish over and move to indirect heat; grill 12 minutes or until desired degree of doneness.
4. Heat a small skillet over medium heat; add bacon to pan. Cook 5 minutes or until bacon is almost crisp, stirring occasionally. Add garlic; cook for 2 minutes, stirring frequently. Add paprika, and cook for 20 seconds, stirring constantly. Add tomatoes, and cook for 3 minutes. Stir in butter. Remove from heat; stir in remaining 1/8 teaspoon table salt. Place 1 fillet on each of 4 plates; top each serving with about 2 tablespoons tomato mixture.