In the last year and half-ish since I started my blog, I’ve learned one thing. Food bloggers are a kind and caring lot. If there is someone in need, or let’s say a natural disaster that has left people homeless or without power for 11 days now, we band together to help.
Jenn from Jenn Cuisine and Barb from Creative Culinary, banded together to start Food Bloggers Support For Sandy. They’ve asked food bloggers to post a comfort dish on our blog and share it with our readers, a dish that you would bring to a friend who is having a bad day or a neighbor down on their luck. A dish that would instantly perk up their mood and warm them up a bit.
As a blogger living in the one of areas that was hit by Sandy, I can’t tell you how lucky I feel. The worst that we had was downed trees in our Brooklyn neighborhood and difficult commute for a few days. The power stayed on, I had shelter and food. It broke my heart to see the photos of so many areas destroyed. My hometown on the north shore of eastern Long Island was flooded, watching a place where you spent your free time in your youth covered in water is completely surreal.
Driving around his neighborhood in Nassau County, my bother described it as a disaster area. We just don’t expect something like that here in the tri-state area. Sure we’ve been hit with major blizzards and the occasional nor’easter, but never anything on this level.
|Beef and Poblano Chili #FBS4Sandy||
- 3 medium poblano peppers
- 1 and ¾ pounds chuck roast, cut into ½ inch pieces, trimmed of excess fat
- 2 tablespoons cornstarch
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 teaspoons chili powder
- 2 teaspoons cumin powder
- 1 teaspoon kosher salt
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- 2 cups low-sodium beef stock
- 1 14.5 ounce can fire-roasted crushed tomatoes
- Pre-heat your broiler to high and line a baking sheet with aluminum foil. Brush a little vegetable oil on the poblano peppers and broiler until the skins are black on all sides. Place the peppers in a zip top bag and steam for a few minutes. Remove from the bag and scrape off the skins, remove the stem and seeds and cut into ¼ inch pieces. Set aside.
- Pat the chuck roast dry with paper towels and generously season with salt and pepper. Heat a dutch oven or heavy bottomed pot on medium heat with about 2 tablespoons of olive oil.
- Dredge the roast in cornstarch, shaking off the excess brown the meat on all sides and remove from the pot. You will need to do this a few times, making sure not to over crowd the pot, add more olive oil as you go along if necessary.
- Once all the meat is browned, saute the onions 5-7 minutes, until soft and translucent. Stir in the garlic and cook for 30 seconds. Mix in the tomato paste and cook for another 30 seconds.
- Add your chili powder, cumin, salt, oregano, black pepper and cayenne pepper to the onion mixture, stirring well and toast the seasoning for about 15 seconds. Stir in the beef stock and crushed tomatoes. Pour the meat back into the pot and the chopped poblanos.
- Cover and bring to a boil, then reduce to a simmer and cook for at least 2 – 2½ hours, until the meat is tender.
- Serve with cheddar cheese, tortilla chips, sour cream and an ice cold beer.
While I’m helping on the virtual front (and have done my deed donating in real life too!) we are asking for you to help if you can. There is a lot of work to be done in the months ahead.
As I write this we just got hit with a nor’easter, mother nature is not being kind to us right now. I feel like we have a difficult winter in front of us, so let’s get someone something to eat, a warm jacket, or someplace comfortable to stay.