Let the Men in the Kitchen

Today is the first Thursday of November. That means, in addition to being Chinese Take Out Day (November 5) the first Thursday in November is also National Men Make Dinner Day. How could I pass that up?

The rules of the day are simple enough. While the day was specifically designed for men, acting on the assumption that the little lady of the house does all the cooking, it’s really all about getting the non-cooks in the house out of their comfort zone. Whoever does the majority of the cooking in your relationship needs to step aside and let the other half handle dinner. And listen up other half you need to make a meal that utilizes new, unfamiliar cooking skills So no grilling in the backyard if that’s how you normally participate in the cooking process. And no calling for take out or zapping something into the microwave either. This day requires real cooking.

Last year’s Men Make Dinner Menu was far more complicated than Texas Chili. It was a Three-Course Supper with a delicious salad, a lovely chicken, asparagus and potatoes with an easy Bakery dessert. My guys did very well. But the meal itself was one that appealed to me.

This year I decided the meal should be something that appeals to the male taste buds. I think when we are cooking something that we like to eat, things just naturally taste better. Texas Chili, all meat and spice and everything nice served with warm biscuits speak to most men. Simple. Satisfying. And best of all, it’s a slow-cooker chili, so it practically cooks itself. Enjoy!

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Chuck Roast – Slow-Cooker Texas Chili
Texas Chili
2-1/2 boneless Beef Chuck Roast
1 small Onion
3 Garlic Cloves
2 Chipotle Chile in Adobo Sauce (from 7-oz can)
2 tablespoons Vegetable Oil
1 teaspoon Salt
1/4 teaspoon Black Pepper
1 can (28 oz) Fire-roasted Diced Tomatoes, undrained
1 can (4.5 oz) Hatch Green Chilies
1/2 cup Beef Stock
2 tablespoons Cornmeal
1 teaspoon ground Cumin

Trim the fat from the roast, then cut into 3/4-inch cubes. Set aside. Peel and dice onion, set aside. Peel and finely mince garlic, set aside. Remove Chipotle Peppers from the can, keeping as much of the Adobo Sauce as possible with the peppers. Dice peppers, set aside.

In 12-inch nonstick skillet, heat 1 1/2 teaspoons of the oil over medium-high heat; season beef with salt and pepper. Add half the beef to heated skillet; cook 4 to 6 minutes or until brown on at least two sides. Transfer beef to 3 1/2- to 4 1/2-quart slow cooker. Add 1 1/2 teaspoons of the oil to skillet; repeat for remaining beef.

Add remaining 1 tablespoon oil to skillet; cook onion in oil 2 to 3 minutes, stirring frequently, until starting to brown and softened. Stir in garlic; cook 20 to 30 seconds or until fragrant. Transfer mixture to slow cooker.

Add diced tomatoes, green chiles, chipotle peppers, beef stock, cornmeal and cumin to slow cooker; stir to combine. Cover and cook on Low heat setting 8 to 9 hours or until beef is tender.

Finishing Touches
3 Green Onions
1/4 cup Cilantro
1 cup Cheddar Cheese

While the chili cooks, chop green onions and cilantro as desired for garnish. Set aside until ready to serve.

Ladle chili into large bowls, garnish with shredded cheese, green onions and cilantro. Serve with fresh biscuits for a satisfying supper.

Easy Southern Buttermilk Biscuits
1/2 cup cold Butter
2 cups Self-rising Flour
3/4 cup Buttermilk
Melted butter

Cut butter into small cubes. Place in the the freezer for about 20 minutes to get really cold.

Heat oven to 425 degrees. Line a baking sheet with parchment paper, set aside.

In a large bowl, cut the cold pieces of butter into flour until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 3 or 4 times.

Pat or lightly roll the biscuit dough to 3/4-inch thickness. Cut with a floured 2-1/2-inch biscuit cutter.

Place the prepared baking sheet. Bake in the heated oven until golden brown, about 12 minutes.

Melt butter, brush tops of biscuits with butter. Serve warm.