Becky McKinney’s Chili

This is the chili that I grew up with and I’ve never even attempted to replace it because in spite of it’s simplicity, everyone loves it.  The secret lies in buying the best quality ground sirloin and the long and slow cooking time.  You will know when it is done….it starts off loose and watery but transforms into a beautiful thick and rich dish.  This is not a spicy chili so feel free to add cayenne pepper if you like.  I like to serve it mild and let everyone season it to suit their own tastes.  My frayed, splattered and yellowed recipe card attributes this recipe to Becky Mckinney so thanks to her wherever she may be.

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For Chili:

3 lbs freshly ground sirloin

3 cans Campbells Tomato Soup

3 cans diced tomatoes with the juice

3 cups chopped onions

3 cups chopped celery

2 cans dark red kidney beans, drained and rinsed

3 cloves garlic, minced

3-4 tablespoons chili powder

To Serve:

Chopped fresh tomatoes

Chopped scallions

Grated cheddar cheese

Sour cream

Hot Sauce

Saltine Crackers

Preheat oven to 325 degrees.  Brown the meat lightly in a large, heavy ovenproof casserole…such as Le Creuset.  Stir in next 4 ingredients and cook for 5 minutes.  Add kidney beans, garlic and chili powder and stir.  Cover and bake in oven for 3 hours, stirring once or twice.  Serve with toppings.

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Seared Steak Salad with Arugula and Red Onions

With just a few simple high quality ingredients, you can throw together this beautiful and flavorful meal in 15 minutes flat.  The recipe is adapted from The New Cook, by Donna Hay.

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1 tablespoon olive oil

2 red onions, thickly sliced

4 small beef filets

cracked black pepper

5 ounces baby arugula, trimmed

1/2 cup parmesan cheese shavings

1/4 cup fresh basil leaves, slivered

2 tablespoons balsamic vinegar

2 tablespoons extra virgin olive oil

Heat olive oil in a frying pan over media heat.  Add onions and cook for 5 minutes on each side or until will browned and set aside.  Slice each beef filet horizontally, creating 2-3 steaks (depending on the thickness of your steaks) each about 1/2 inch thick.  Season steaks lightly with salt and more generously with pepper.  Increase heat to high and cook the steaks for 30-60 seconds on each side or until they are seared and done to your liking.  To serve, toss together arugula, parmesan, basil, balsamic vinegar and olive oil  Place 1 piece of steak on a serving plate.  Top steak with a little of the arugula mixture and another steak.  Add more salad and finish with a couple of the fried onions.  Serves 4.

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Mongolian Beef

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I wish that you could see the Mongolian Beef page in my copy of Chopsticks, Cleaver and Wok, by Jennie Low.  It is splattered, splashed and frayed.  That goes to show just how many times I have turned to this recipe over the years.  I like to use sirloin strip steaks instead of flank steak, which is what is called for in many Asian stir fry recipes.  It’s a bit more expensive, for sure, but I find that I can serve four easily with just two good-sized steaks and it has a wonderful texture when sliced very thinly and cooked quickly over very high heat.
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1 1/2 pounds strip sirloin steak
2 tablespoons oil
2 tablespoons finely chopped garlic
2 green onions, slivered
2 fresh red chili peppers ( or 1/2 teaspoon dried red pepper flakes)
Seasoning:
1 teaspoon salt
2 teaspoons sugar
2 teaspoons thin soy sauce
1 tablespoon oyster sauce
dash of pepper
1 tablespoon white wine (or dry sherry)
1 1/2 tablespoons cornstarch
Sauce:
1/4 cup chicken stock
2 tablespoons hoisin sauce
2 teaspoons catsup
  Cut each steak crosswise into three pieces.  Trim fat from edges and slice across the grain very thinly…almost paper thin.  (a good sharp knife and cold meat will make this easier) Place in a bowl.
Add seasoning ingredients to beef.  Mix well.
Combine sauce ingredients, mix well, and set aside.
Heat wok or heavy skillet and add half of the oil.  Add half of the garlic and stir fry for 10 seconds over high heat.
Add half of the beef, spreading it out quickly, and let it brown nicely on one side undisturbed (about 2 minutes)  Then stir fry for another minute or two until beef is browned on both sides.  Remove to a plate and repeat with the remaining oil, garlic and beef.  (Cooking all of the meat at once will lower the heat in the pan too much causing the meat to simmer. I sometimes have to cook this in many batches when serving a crowd but I just do it ahead of time and reheat it gently at serving time.) Remove second batch of meat to the plate while you briefly stir fry the green onions and red chili pepper for a few seconds then add all of the meat back to the pan.  Add the sauce mixture, mix thoroughly and cook for one minute, stirring.  The sauce should thicken a bit to coat the meat nicely.  Serve with rice.  (serves 4)
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