Erin's Dutch Oven Chili

by Erin Chase, mastermind behind $5 Dinners, busy mother of four and lover of the quick-clean (she’s got better things to do than clean…like chase those four kids around)

Ingredients
2 lbs. ground beef
1 sweet white onion, chopped
4 cups chicken or beef broth
2 15 oz. cans diced tomatoes with their juices
1 6 oz. can tomato paste
1 lb. dried beans, 15 bean mix, red kidney beans, black beans or pinto beans
3 Tbsp chili powder
Salt and pepper

Directions
In a large saucepan or Dutch oven, brown the ground beef with the onion. Drain if necessary. Once drained, return the beef to the saucepan and add the broth plus 4 cups of water, the canned tomatoes and tomato paste and the dried beans. Stir in the chili powder, salt and pepper. Cover and bring to a boil and then reduce heat to medium and let simmer for an hour, or until beans have softened.

Kevin's Texas Style Chili

by Kevin Gillespie, Chef, Author, James Beard Award Finalist and longtime fan of the Formula 409® clean

Ingredients
¼ cup rendered bacon grease
3 lbs. beef chuck roast, cubed
1 large sweet yellow onion, chopped
3 large jalapeno peppers stemmed, seeded and chopped
5 cloves garlic, peeled and crushed
5 poblano chiles roasted, stemmed, seeded, and chopped
6 Tbsp New Mexican red chili powder
1 Tbsp ground cumin
2 tsp Mexican oregano
1 tsp ground cinnamon
1 Tbsp kosher salt
2 tsp freshly ground black pepper
1 12 oz. can diced tomatoes
1 12 oz. bottle Budweiser
3 chipotle chiles in adobo, chopped
4 cups beef stock
Chopped fresh cilantro leaves, garnish
Finely chopped sweet onions, garnish
Sour cream, garnish

Directions
In a large heavy pot (like a cast iron Dutch oven), heat the fat over high heat. Add the meat and brown evenly. Once the meat is a dark brown color, lower the heat to medium-high. Add the onions, jalapenos, garlic, and chili powder, and cook, stirring constantly, until the onions are softened and start to color, 4 to 5 minutes. Add the cumin, oregano, cinnamon, salt, and pepper, and cook for an additional 30 seconds. Add the tomatoes and beer and cook, stirring, to deglaze the pan. Add the chipotles, adobo sauce and stock, stir well, and bring to a boil. Reduce the heat and simmer partially covered, stirring occasionally, until the meat is very tender, 2 to 3 hours. Remove from the heat and adjust the seasoning to taste with additional salt and pepper. Skim any fat from the surface. Ladle into bowls and garnish with cilantro, chopped onions, a lime wedge and a dollop of sour cream.

Erin's Carmelized Onion Cornbread

Ingredients
1 large sweet white onion, cut into thin strips
2 tsp olive oil
1 Tbsp white sugar
1 ½ cups white flour
1 ½ cups yellow cornmeal
2 tsp salt
1 Tbsp baking powder
2 tsp baking soda
2 Tbsp white sugar
¼ cup cooking oil, such as canola or vegetable
½ cup applesauce
2 eggs
2 ½ cups milk

Directions
While the chili is cooking, caramelize the onion slices by adding them to a skillet with the olive oil and sugar. Saute for 5 minutes on high heat, then reduce to low heat and cook for 30 minutes, stirring often. Preheat the oven to 400° F. Prepare the cornbread batter by whisking together all the dry ingredients. Stir in the wet ingredients and let the batter sit for 10 minutes. Once the onions have cooked, gently stir half of them into the batter, and then pour the batter into a greased 9×13 glass baking dish. Drop the remaining caramelized onions on top of batter. Bake in the preheated oven for 25 to 30 minutes, or until cornbread is cooked through in the center.

Kevin's Sweet Corn Fritters

Ingredients
3 ears of corn, kernels removed and reserved
2 Tbsp all-purpose flour
2 large eggs, separated
¼ cup finely sliced scallions
½ tsp kosher salt
1 tsp granulated sugar
¹/8 tsp finely ground black pepper
¹/8 tsp ground cayenne
1 Tbsp unsalted butter
1 cup lard or vegetable oil

Directions
In a large bowl, stir together the corn, flour, egg yolks, scallions, salt, sugar, pepper and cayenne. Whip egg whites to stiff peaks. Stir in a quarter of the beaten egg whites into the corn mixture. Using a rubber spatula, gently fold the remaining egg whites into the corn mixture in two additions. In a large skillet, heat the lard/oil and butter over medium heat until the butter has melted. Carefully drop some of the corn mixture by tablespoons in to the hot oil, taking care not to crowd the pan. Cook each fritter until browned, about 2 to 3 minutes. Turn each fritter over and brown the other side, about 1 to 2 minutes. Remove the fritters to a platter lined with paper towels. Season lightly with additional salt. Repeat until all of the corn mixture has been used.