Ingredients<\/p>\n
2 pounds ground beef (I used 80-20) 1 large onion, diced<\/p>\n 1 red bell pepper, diced<\/p>\n 1 green bell pepper, diced<\/p>\n 5 garlic cloves, minced<\/p>\n 2 large jalapeno peppers, minced (remove the seeds and veins for less heat…leave them for more heat)<\/p>\n 1\/4 cup chili powder<\/p>\n 3 tablespoons ground cumin<\/p>\n 3 tablespoons ground cayenne pepper<\/p>\n 2 tablespoon crushed red pepper<\/p>\n 6 ounce jar of chopped sweet peppers and juice<\/p>\n 1\/2 cup packed light brown sugar<\/p>\n 1 – 28 ounce can tomato sauce<\/p>\n 1 – 28 ounce can crushed fire roasted tomatoes (I use Muir Glen Organic)<\/p>\n salt and pepper to taste<\/p>\n Instructions<\/p>\n In a large frying pan, brown the ground beef until no longer pink and transfer to the slow cooker using a slotted spoon. Drain off all but two tablespoons of fat and add the onions to the pan. Cook the onions over med-high heat until they begin to soften. Add the peppers to the onions and saut\u00e9 until softened. Add the garlic and jalapeno peppers, cooking for one minute longer. Transfer the mixture to the slow cooker with the beef.<\/p>\n Add the chili powder, cumin, cayenne pepper, crushed red pepper, sweet peppers and juice to the beef mixture and stir to combine. Add the brown sugar, tomato sauce and crushed tomatoes stirring thoroughly to be sure all the ingredients are incorporated. Season with salt and pepper to taste and cook in the slow cooker on high for 3-4 hours or low for 5-6 hours.<\/p>\n Serve with your favorite chili toppings, we love greek yogurt, sour cream, shredded cheddar, green onions, and pickled jalapenos…just to name a few.<\/p>\n <\/p>\n Crab Chowder with Corn and Celery<\/span><\/strong><\/em> Down East delicious<\/em><\/span> By Mark Gaier and Clark Frasier<\/em><\/span><\/p>\n 6 ears of corn<\/p>\n 2 quarts heavy cream<\/p>\n 1 stick unsalted butter<\/p>\n 1\u00bd cups chopped onion<\/p>\n 1 cup chopped celery<\/p>\n Salt<\/p>\n 1 teaspoon chopped fresh thyme<\/p>\n 1 tablespoon chopped<\/p>\n fresh tarragon<\/p>\n 2 tablespoons chopped<\/p>\n fresh chervil<\/p>\n 6 tablespoons chopped chives<\/p>\n 3 tablespoons lemon juice<\/p>\n 16 ounces crab meat, picked over<\/p>\n \u00bc cup chopped tomato, for garnish<\/p>\n Cut the kernels off the corncobs and set aside. Pour the cream into a heavy saucepan over medium heat. Place the cobs into the cream and simmer until reduced by one-fourth, about 30 minutes. Remove the cobs and add the corn kernels. Cook for 4 minutes.<\/p>\n Melt the butter in a skillet over medium heat. Add the onion, celery, and 1 teaspoon salt, and saute until the onion is translucent, about 5 minutes. Add to the corn and cream, and cook for 1 minute. Add the thyme, tarragon, chervil, and 2 tablespoons of the chives, and cook for 5 minutes. Add the lemon juice and 2 teaspoons salt.<\/p>\n Place half the crab meat in the chowder and divide the remaining crab among 6 bowls. Divide the chowder among the bowls, pouring it over the crab with a ladle. Garnish with the remaining chives and the chopped tomato and serve.<\/p>\n <\/p>\n Hearty Beef Stew<\/span><\/em><\/strong><\/p>\n Position a rack in the lower third of an oven and preheat to 325\u00b0F. Cut the beef into 1 1\/2-inch cubes and set aside. In a large Dutch oven, cook the bacon in the oil over medium heat, stirring occasionally, until the bacon is crisp and browned, about 7 minutes. Using a slotted spoon, transfer to paper towels to drain and set aside. Pour the fat into a heatproof bowl. Return 2 Tbs. of the fat to the pot and heat over medium-high heat. Season the beef cubes with salt and pepper. In batches to avoid crowding, add the beef and cook, stirring occasionally, until browned on all sides, about 5 minutes per batch. Transfer the beef to a plate.<\/p>\n Add another 2 Tbs. of the fat to the pot and heat over medium heat. Add the onion, carrots, celery and garlic and cook, stirring occasionally, until the onion softens, about 5 minutes. Stir in the butter and let it melt. Sprinkle with the flour and stir well. Gradually stir in the stock, and then stir in the tomato paste, the 1 Tbs. parsley and the thyme, rosemary and bay leaf. Return the beef to the pot and bring to a boil. Cover, place in the oven, and cook for 1 1\/2 hours.<\/p>\n Cut the unpeeled potatoes into 1-inch cubes, add them to the pot, stir, re-cover and continue cooking until both the meat and potatoes are tender, about 45 minutes more. Season the stew with salt and pepper. Serve at once, garnished with parsley and the reserved bacon. Serves 6.<\/p>\n Variation: Substitute 1 1\/2 cups hearty red wine, such as Syrah or Zinfandel, for an equal amount of the beef stock. If you like, saut\u00e9 1\/2 lb. cremini mushrooms, quartered, in 2 Tbs. olive oil over medium heat until browned, about 5 minutes, and add them to the stew with the potatoes.<\/p>\n Adapted from Williams-Sonoma Comfort Food,<\/i> by Rick Rodgers (Oxmoor House, 2009)<\/p>\n<\/div>\n<\/section>\n<\/div>\n","protected":false},"excerpt":{"rendered":" Well, they’re here. \u00a0The “R” months…. September, October, November and December. \u00a0Some think of cold, bad weather, short days and football. \u00a0I think of chili cook off’s, crock pots, clam chowder, french onion soup and beef stew! Each year, right … Continue reading ![\"Chili\"](\"http:\/\/www.matthewbeckerportsmouthnh.com\/wp-content\/uploads\/2016\/09\/Chili.jpg\")
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\nRecipes from their new cookbook, Maine Classics.<\/em><\/span><\/p>\n<\/a><\/p>\n<\/h1>\n
Julia Child’s French Onion Soup<\/span><\/strong><\/em><\/h1>\n
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