"Mrs. Cook At Home Dad's" Award Winning Chili

Ingredients:

• 2 1/3 lb ground beef (85/15 for best results as it stays moist)
• 6-8 whole garlic cloves
• 3-4 T olive oil
• 2 T canola oil
• 1 12 oz bottle of dark beer or stout
• 1 large sweet onion, diced
• 3 T fresh cilantro, fine chopped
• 1 T brown sugar I would have increased the brown sugar by 1 t 
• 1 T cumin I would have increased the cumin by 1 t 
• 2 T chili powder
• 1 t garlic powder
• 1 t onion powder
• 1/2 t cayenne pepper
• 1/2 t red pepper flake
• 1 t salt (or to taste)
• 1 t black pepper (or to taste)
• 1 package maple bacon (frozen for easier cutting, then chopped into thin strips vertically) I would have used regular bacon instead
• 1/2 C hot sauce
• 1 28 oz can diced tomatoes and juice
• 1 10 oz can tomato/chili
• 3 T ketchup I would have used tomato paste instead 

1. In a large sauce pan, brown garlic cloves in olive oil over a medium high heat, stirring frequently to prevent burning.
2. Add a pinch of red pepper flake and remove garlic once it is a solid golden brown.
3. Liberally salt and pepper ground beef and add to pan.
4. Using tongs or a rubber spatula, separate meat to create small pieces whilst browning.
5. Fine chop browned garlic and return to pan.
6. Add tomatoes, chili/tomatoes, and beer. 
7. Bring to a boil and then reduce heat to low.
8. Add remaining ingredients (except the onions and canola oil) and stir well to combine.
9. Cover.
10. Add canola oil to a medium saute pan over medium high heat.  Add onions to caramelize, stirring occasionally for about 8-10 minutes. (Note: do not add any salt, as this will cause the onions to sweat and steam instead of bringing out the natural sugars to properly caramelize)
11. Add onions to chili and transfer the entire mix to a crock pot set to high.
12. Cook on high for 4 hours, stirring occasionally.
13. Set to low for an additional hour. 
14. Serve with a dollop of sour cream, shredded cheddar cheese and chives, scallions, and/or cilantro to garnish.

My wife was allowed to have help in developing her flavor profile, but I could not taste or touch the chili itself.  It was truly off the hook as written!  Job well done, Mrs. CAHD xoxo!!! 

The Perfect Tuna Salad

Ingredients:

• 2 cans tuna fish (chunk light happened to be on sale this week, but I typically use solid white albacore), drained
• 1/3 C mayonnaise
• 1 celery stalk, cut into1/4 lengthwise, then diced
• 1/2 t onion powder
• 1/2 t dill weed
• 1/4 t garlic powder
• one dash of red and black pepper mix (can be found in the spice aisle of any grocery store)
• dash of salt (use sparingly as there is a lot of sodium in canned tuna, a dash is needed though to help develop the flavor of the salad)

1. Combine all ingredients in a small bowl.
2. Set in the refrigerator for at least 20 minutes to allow the flavor to develop.
3. Serve atop lightly toasted rye bread (or the bread of your choice).
4. Don't forget the potato chips! :)

TIP:   This tuna recipe is also great atop a bed of greens with a little olive oil and lemon juice!

Pierogi

Pierogi Dough:

• 2 1/4 C all purpose flour
• 1 t salt
• 2 large eggs, room temperature plus 2 whisked eggs for egg wash
• 1/2 C sour cream
• 10 T cubed butter, softened

1. In a large mixing bowl, add flour and salt 
2. Beat eggs and add to flour with sour cream and butter.
3. Combine all ingredients and knead the dough for 8 minutes (for best results, use your hands, though a food processor and dough hook can be utilized). 
4. Once the dough becomes unsticky, wrap in plastic wrap and put in the refrigerator for at least 45 minutes.
5. Allow the pierogi dough to return to room temperature. 
6. Generously flour your rolling surface, rolling pin and dough. 
7. Roll out to between 1/8” and 1/4” thickness. 
8. Using a child’s cup or a small storage bowl dipped in flour, cut dough into small circles; re-knead the leftover edges and repeat. 
9. Roll out each circle to flatten, and brush with egg wash. 
10. Put a dollop (about 1 T) of filling (see recipes below) in the center of the rolled out circle and bring the edges together to make a semi circle. 
11. Using a fork, crimp the edges of the pierogi to create a seal.
12. Bring 5 quarts of water to a rolling boil and add a touch of salt. 
13. Place pierogi, six at a time, and boil for 30 seconds to a minute after they begin to float. 

Potato Cheese Filling:

• 3 medium size potatoes cut to 1" cubes
• 1 C ricotta cheese
• 1 T butter
• 2 T milk
• a pinch of nutmeg
• salt and pepper to taste

1. Place cubed potatoes in a medium sauce pot and add water to just cover them.
2. Liberally salt the water and bring to a boil.
3. Cook until fork tender (about 10-12 minutes) and drain. 
4. Add potatoes to a food processor with 1 C ricotta cheese, 1T butter, 2 T milk, salt and pepper to taste and a pinch of nutmeg. Mix until well combined. TIP:  A hand mixer or old fashioned potato masher can be utilized if you do not have a food processor.
   
   You may substitute farmer’s cheese, though I find that the ricotta cheese pairs perfectly with the slight tang the sour cream brings to the pierogi dough. The nutmeg brings a very subtle layer of flavor that is warm and festive.

Kapusta Filling:

• 1 T canola oil
• I package of bacon cut into thin strips (TIP:  freeze the bacon first for easy cutting)
• 1 small chopped vidalia onion
• 1 C fresh sauerkraut, drained and rinsed
• a liberal amount of fresh ground black pepper
• salt to taste

1. In a large sauté pan on a medium high heat, drizzle 1 T canola oil and add cubed bacon.
2. When the bacon becomes translucent, add 1 small chopped Vidalia onion, a pinch of salt and a generous amount of black pepper. 
3. When the bacon becomes crisp and the onions have softened, add 1 C fresh sauerkraut that has been drained and rinsed. 
4. Stir frequently for 2 minutes to combine all ingredients. 
5. Cover and reduce to low and simmer for at least 10 minutes.

You may serve the pierogi as boiled dumplings with drizzled butter, or fry them in a large fry pan with butter (with traditional pierogi, they are fried with butter and onions). Frying them makes for a wonderful crisp crust, and uses less butter than drizzling them.

Serve with kielbasa and some extra kapusta and a sour cream garnish. You may want to pop an antacid one hour prior to eating (yummy sometimes comes at a price for the non- prepared). ENJOY!