comfort food

Marczyk Chili Con Carne

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Our own recipe from us to you.
SERVES 6-8

2 Lb Butcher’s Choice ground beef
1 red bell pepper, cored and diced
1 green bell pepper, cored and diced
2 medium yellow onions, peeled and diced
1 tsp minced garlic
2-1/2 tsp Kosher salt
1 Tbl ground cumin
1 Tbl dried oregano
1/2 - 7oz can chipotles in adobo, chopped or pureed
1 – 6oz can tomato paste
3 Tbl Apple cider vinegar
4 - 15 oz cans kidney beans
4 – 15 oz cans diced tomatoes
1-3/4 Qts water

Over medium-high heat, brown beef in large stockpot, breaking into small pieces as it cooks. When browned, remove with a slotted spoon to a bowl and reserve. Drain off all but a few tablespoons of fat from the stockpot. Return pot to stovetop, and add onions, peppers, garlic, and salt. Saute vegetables until translucent, about five minutes. Add pureed chipotles, cumin, oregano, and tomato paste. Stir well to combine, and cook for about ten minutes. Deglaze the pot with vinegar.

Drain and rinse beans and add to stockpot with reserved beef, tomatoes, and water. Bring to a boil, then reduce to a simmer for one hour. Re-season with salt and pepper.

Yankee Pot Roast

The perfect home cooked meal for cold weather woes. Pretty much the best version of meat and potatoes out there.

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SERVES 4-6

5 Lb beef chuck roast, trimmed
Kosher salt and pepper, to taste
1 Cup flour
½ Cup butter
3 Tbl grapeseed oil
3 Cups red wine, or beef stock
6 carrots, peeled and cut into thirds
4 shallots, peeled and quartered
1 Tbl minced garlic
2 bay leaves
6 sprigs fresh thyme, leaves only, chopped
3 sprigs fresh rosemary, leaves only, chopped
2 Lb Russet potatoes, peeled and cut into wedges

1. Heat oven to 325°. Pat beef dry using paper towels; season with salt and pepper and dredge in 1/2 cup flour. Heat oil in an 8-qt. Dutch oven over medium-high heat; cook beef, turning as needed, until browned, 18-20 minutes. Add wine or stock, carrots, shallots, garlic, bay leaves, thyme, and rosemary; Bring to a boil. Cover and transfer to oven; cook until beef is tender, about 4 hours.

2. Meanwhile, make a roux by melting butter in a saucepan over medium heat. Whisk in remaining flour and cook until thickened. Set aside.

3. About 20 minutes before beef is ready, boil potatoes in salted water until tender. Drain and keep warm.

4. When beef is tender, transfer it to a cutting board and allow to rest 10 minutes before slicing. While beef is resting, strain pan juices through a sieve into a saucepan, reserving carrots. Cook over medium-high heat, whisking in roux. Bring to a boil, then simmer until thickened to your liking, 6-8 minutes. Serve pot roast with potatoes, gravy, and carrots.