Black Bean and Corn Chili

I didn't have the chance to see whether Punxsutawney Phil saw his shadow this year or not, but based off the recent warm weather I was positive winter was over. I should have known that having our temperatures reach almost 60°F was too good to be true. Only a few days later Mother Nature decided to drop a few extra inches of snow on us, just to keep us on our toes. 

Since I'm one of those people who likes to see things on the sunny side, I prefer to think she did it so we had a few more weeks to gorge ourselves on comfort food. I've spent most of the winter chowing down on never ending pots of soup, with a few batches of black bean and corn chili chili thrown in for good measure. While I'm looking forward to having fresh vegetables again, I will certainly use any excuse possible to make another batch of something warm and comforting.

Chili is one of those meals I rely on when I know I'll be rushing around all day long because it's an easy meal to toss in the crock-pot before I leave in the morning. Added bonus: It freezes well so I always keep some on hand for those nights I don't feel like cooking. I may write about food for a living, but even I have nights when I'd rather spend the night on the couch with a good book, a warm blanket, and a meal I didn't have to stand in the kitchen cooking.

If that sounds like you, then make up a batch ASAP, but don't forget to pair it with some delicious Buttermilk Corn Bread. You really can't have chili without it, can you?

Black Bean and Corn Chili | Not Starving Yet

Black Bean and Corn Chili


makes 6 - 8 servings

 

Ingredients

 


1lb ground beef
½ yellow onion, diced
2 Tablespoons taco seasoning
3 (15oz) cans black beans
1 (14.5oz) can petite diced tomatoes with green chilis
1 (12oz) package frozen black bean and corn blend (see notes)
1 Tablespoon chili powder

Directions

 

  • In a skillet, over medium-high heat, add ground beef and yellow onion. Cook until the meat is browned and the onions are slightly translucent. Turn the heat off and drain the excess grease from the pan. Season beef with taco seasoning, then transfer to a crock-pot.
  • Add black beans, diced tomatoes with green chilis, frozen black bean and corn blend, and chili powder. Stir well to combine, then cook for 6 - 8 hours on low heat.

Notes


The frozen black bean and corn blend that I use for this recipe goes by many names. The brand I buy calls it Santa Fe Blend, although I've seen it called Baja Blend as well. What you're looking for, regardless of the name, is a bag of frozen corn, black beans, onions, red and green peppers, with no additional seasonings added.

If you have leftovers you can let  the chili cool completely, portion it out into small microwave safe containers, then freeze it for up to 4 months. I like to keep a few servings on hand for nights I don't feel like cooking, but still want a home cooked meal.

 

Pumpkin Pie Spiced Apple Butter #Unprocessed

I really hadn't planned on buying more apples this week, but I made a last minute trip to the grocery store and discovered that they were on sale. I've never seen them priced so low and I may have been tempted to pick up a few (or possibly 12) pounds. After my marathon canning session last month where I spent my days turning 75 pounds of apples in to sauce I had decided I was done with canning for the year. Not because I was tired of canning, but because I ran out of jars. After turning my house upside down I found a few empty jars that I had been using for other purposes and decided the first project I wanted to cross off my list was apple butter. It's something that I haven't made it in years, but I felt like it was a great project to tackle for October #Unprocessed since one of my goals this month has been to reduce the amount of sugar in my diet.

Fruit butters such as apple butter, apricot butter, and vanilla bean peach butter are a great option for anyone wanting to reduce the amount of sugar in their diets. An entire batch of fruit butter uses 1 cup of sugar (or less) whereas jam or jelly will use as much as 5 cups per batch. It's definitely a much healthier option that will still allow you the occasional sweet treat. I've been enjoying mine on whole grain bread any time my craving for something sweet hits. These days I find that I don't even miss the extra sugar from jam or jelly, plus my house smells like fall every time I open up a jar. 

Apple Butter

makes 6 half-pints or 3 pints

Ingredients

7-8 lbs apples (I used Galla)

3 tablespoons home made pumpkin pie spice

1 vanilla bean

¾ cup light brown sugar or 1 cup of turbinado sugar

Equipment

immersion blender (optional)

water-bath canner or stock pot with lifter

6 half pint canning jars with lids and rings

jar grabber

magnetic lid lifter

funnel 

butter knife

ladle

clean dish towels and cloths 

Directions

  • Wash, peel, and slice apples. Place them in the crock-pot and cook on high with the lid on for 2 - 3 hours.
  • After 2 - 3 hours puree the partially cooked apples with an immersion blender or food processor, return the puree to the slow cooker. Continue cooking the apples for an additional 6 - 8 hours with the lid off.
  • After 6-8 hours the contents of the crock pot should have reduced roughly in half, if they have not you can continue to cook the apples down further. 
  • Open vanilla bean pod with a knife and scrape the insides into the apple butter. Add brown sugar and pumpkin pie spice and stir until well incorporated.
  • At this point you can fill your jars and keep them refrigerated for up to a month or process using the water bath canning directions below for storage of up to one year.

Canning Instructions

  • Sterilize your canning jars, rings, funnel, and any other equipment that will come into contact with the apple butter. You can do this easily by putting everything in the dishwasher and running it. Just don't put your equipment in with dirty dishes.
  • While your jars are sterilizing fill your stock pot with water and let it boil. It takes awhile for a large pot of water to boil, so keep this in mind. You don't want to fill your jars before your water is ready.
  • Once you're ready to fill your jars, place a sauce pan on the stove. Add your canning lids and fill pan with several inches of water. Bring the water to a simmer and allow the sealing wax on the lids to soften for several minutes.
  • Fill sterilized jars with hot apple butter leaving ¼ inch head space at the top. Remove air bubbles with a knife, wipe the rims with a clean damp rag, place lids on top and fasten ring until fingertip tight.
  • Place sealed jars on a rack in the canner or stock pot. Make sure jars are covered with water and that the waterline is about an inch over the top of the jars, then cover pot with lid.

You do not want the jars coming into contact with the bottom of the canner or stock pot because they will bounce around and likely break.

Processing times for this recipe

are 10 minutes for elevations of 0-1,000 ft and 15 minutes for elevations of 1,001-6,000 ft. These times are for quarter-pints, half-pints and pints only.

  • Process half pints and pints for 10 minutes, adjusting for altitude. Time starts once the water has come to a complete boil again. You may need to add boiling water to keep the water level up as the jars are processing.
  • Remove jars from canner, set on a clean dish towel, and let them rest for several hours until cool. You should hear a popping sound as the lids seal. 
  • To check the seals of your jars press the center gently with your finger. If it moves up and down the jar is not sealed. You can either reprocess using a new lid never reuse an old lid or once the jar is cool, eat the apple butter. You know you want to and you deserve the treat after such hard work!
  • Label with detailed contents and date, then store in a cool, dark, and dry place.

Other Notes

I decided to use Galla apples for this recipe because they are naturally sweet which meant I could use less sugar. If you use another variety, especially one that is tart, you may need to increase the amount of sugar. 

Dr Pepper Pork Tacos with Cilantro and Sour Cream

Happy Labor Day weekend everyone! I hope the weather is beautiful where you are and you're enjoying the long weekend. You may have noticed there wasn't a Friday food post this week, that's because I decided to take a rare weekend off. I started out catching up on the new season of Dr Who on Friday and went to see the new Sin City movie on Saturday. Now that we have a toddler underfoot date nights are rare things, but I've got the best friend ever who offered to babysit for us so I jumped at the chance. Today she brought her family along for some fun and we spent a good part of the day at Taste of Madison trying out bits and bites from our local restaurants. This event is without a doubt my favorite all year, not that should surprise you since it's food related. Our local restaurants set up tents around the Capitol grounds, the same place the Dane County Farmers' Market takes place. The prices are reasonable, usually $3-4 to sample an item off the menu. I love that this event gives us a chance to sample the best food Madison has to offer all in one place. If you're curious about what I tried this year you can check out my instagram feed for the highlights. We stumbled across some real gems including dessert Sushi and Beer Battered Fries with Truffle Oil. 

Now that I've spent the last few minutes teasing you with the things I've eaten today, I'll go ahead and share a recipe for the Dr Pepper Pork tacos that I mentioned recently. Those of you who made my recipe from last week know that it makes a ton, so if you weren't feeding a crowd, then you've likely got plenty of leftovers. As much as I like eating pulled pork sandwiches I do get tired of them, so when I've had my fill I switch over to tacos. These are quick to toss together and don't require you to do anything more strenuous that reheating leftover Dr Pepper Pork. We all need a few meals like that in our repertoire. If you haven't had the chance to make last week's recipe yet, all I can say is "for shame Doc!" Seriously though, you're really missing out, Dr Pepper Pork is amazing.

DPPorkTacos.jpg

Dr Pepper Pork Tacos

Ingredients

Dr Pepper Pork (use the recipe here)
flour tortillas, taco sized
sour cream
fresh cilantro 

optional

lime wedges

Directions

  • Top tortillas with Dr Pepper pork, sour cream, and fresh cilantro. Drizzle with lime juice (optional) then devour immediately!