Slow-Cooker Texas Chili

Ingredients

• 2 1/2 pounds beef chuck, cut into 2-inch cubes
• 2 tablespoons packed light brown sugar
• Kosher salt
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 5 cloves garlic, smashed
• 2 4.5-ounce cans chopped green chiles, drained
• 1 tablespoon ground cumin
• 3/4 cup chili powder (start w/3T to try)
• 1 14-ounce can diced tomatoes with chiles
• 1 to 2 tablespoons green hot sauce
• 1 1/2 C beef broth
• 1 C Hominy
• Sliced scallions, fresh cilantro and/or sour cream, for topping

Tortilla chips, for serving (optional)

Directions

1. Toss the beef with 1 tablespoon each brown sugar and salt in a large bowl. Heat the vegetable oil in a large skillet over medium-high heat. Cook the beef in batches until browned on all sides, 4 to 5 minutes (do not crowd the pan). Transfer to a 5-to-6-quart slow cooker.
2. Reduce the heat to medium, add the onion to the skillet and cook until soft, about 5 minutes. Stir in the garlic, chiles, cumin and chili powder and cook 3 minutes. Add 1 1/2 cups beef broth, hominy, and the tomatoes and simmer, scraping up the browned bits from the bottom, about 3 minutes. Transfer to the slow cooker, cover and cook on low, 7 hours.
3. Add the remaining 1 tablespoon brown sugar and the hot sauce to the chili. Serve with scallions, cilantro and/or sour cream for topping, and chips, if desired. (Reserve 3 to 4 cups for Chili-Corn Casserole.).
4. Use the leftover chili to make Chili-Corn Casserole.

From:  https://www.foodnetwork.com/recipes/food-network-kitchen/slow-cooker-texas-chili-recipe-1973377#reviewsTop

Moroccan Harira (Recipe #2)

INGREDIENTS

• 1 Tbs cooking oil.
• 1 lb of meat, cut into small, bite-sized pieces (chicken, beef or lamb)
• 1 onion, finely diced
• 1 cup celery, finely chopped
• 1 large carrot
• 3 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground ginger or 2 tbs fresh ginger
• 1 Tbs turmeric
• 1 cinnamon stick
• 1 tsp cumin
• 1 1/2 tsp paprika
• 4 cups of broth of your choice
• 1/2 cup cilantro, chopped plus a little more for garnish
• 1/2 cup flat leaf parsley, chopped plus a little more for garnish.
• 3/4 cup of lentils, soaked in 2 cups of water for 1 hour
• 15 oz can of chickpeas, undrained
• 28 oz can of peeled tomatoes, chopped (may substitute diced tomatoes and 3 Tbs tomato paste)
• 2 large eggs, beaten
• lemon wedges

Garnish : Cilantro, parsley, juice from a fresh lemon

INSTRUCTIONS

1. In a large dutch oven or soup pot, heat oil over medium-high heat and sear meat  for 2-5 minutes until browned.  Set aside in a medium bowl.
2. Reduce heat to medium and add onion and celery until soft and translucent, about 5-10 minutes, stirring frequently.  Scrape any bits from the bottom of the pan.
3. Add garlic and spices (next 7 ingredients through paprika), stirring constantly for one minute.
4. Add broth and meat.
5. Add next 4 ingredients, cook to a low simmer, uncovered; adjust heat as necessary, for 1 hour.
6. Add the canned, peeled tomatoes with the juice, stir.
7. Simmer 30 minutes more.
8. While stirring the soup, add the beaten egg slowly to create silky, small ribbons.
9. Take out the cinnamon stick.
10. Garnish and serve.

From: http://www.fusioncraftiness.com/moroccan-harira-soup-recipe/

French Dip Sandwiches

Recipe courtesy Rachael Ray

Serves:  4 servings

Ingredients

• 2 tablespoons butter
• 1 shallot, chopped
• 1 tablespoon all-purpose flour
• 1 jigger dry sherry, optional
• 2 cans beef consomme, found on broth and soups aisle or beef broth
• 1 1/2 pounds deli sliced roast beef
• Grill seasoning blend for steak, such as Montreal Steak Seasoning Blend, or, coarse salt and pepper (or use seasoned steaks - Boars Head?)
• 4 torpedo sandwich rolls, split

Directions

In a large, shallow skillet over moderate heat, melt butter. Add shallots to butter and saute 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in sherry and cook liquid out. Whisk in consomme in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.

Pile meat loosely across your cutting board or a large work surface. Season meat with grill seasoning or salt and black pepper. Set out 4 ramekins or small soup cups for dipping sauce, 4 dinner plates and 4 split torpedo rolls. To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Set ramekins or cups with extra dipping sauce along side the sandwiches.

6 Hour Tri-Tip Marinade

Ingredients

• 1 cup lemon juice
• 1 cup soybean oil (used olive oil)
  
• 1/2 cup white sugar
• 1/2 cup soy sauce
• 1/2 cup black pepper
• 1/2 cup garlic salt (recommended: Lawry's)
• 1/2 cup chopped garlic
• 1/2 cup chopped dried onions (use fresh onions)
  
• 2 (4-pound) tri-tips, trimmed

Directions

To make the marinade, mix all of the ingredients except for the beef in a large mixing bowl. Place the trimmed tri-tips in a plastic container and pour the marinade over. Let stand in the refrigerator for at least 6 hours.

Modifications:
1) Replaced garlic salt and pepper w/1 c. Lemon Pepper and 1/4c salt (could use a bit less)
2) Cut Tri-tip into 2" x 3" pieces
2) Baked in oven (roast)450deg 45 min - maybe try 30 min and check for done-ness (165deg internal temp)