Posts Tagged ‘comfort food’

Chocolate Chili

Chocolate Chili

I have been improving on my chili recipe and I am really pleased with the outcome. I add just a tiny bit of soy and teriyaki sauce, but most importantly, I add chocolate which gives it a warm and slightly sweet background flavor. This recipe got big praises from my husband and son and it is now officially my “go to” chili recipe.


2 lbs (0.9 kg) ground beef

1 small onion, diced

1/2 green pepper, diced

15 oz (440 g) can tomato sauce

14 1/2 oz (428 g) can diced tomatoes

10 oz (295 g) can Rotel diced tomato and green chili, original

16 oz (473 g) can Navy beans, drained and rinsed

30-40 pieces (30 g) bittersweet chocolate chips

2 dashes soy sauce

2 dashes teriyaki sauce

a pinch of sugar

salt to taste


Dice onion and green pepper, set aside. Puree diced tomatoes, set aside. Brown meat until almost cooked thru, drain fat. Add onion and green pepper, continue to cook meat until cooked thru. Add remaining ingredients, except salt, and cook covered for 1/2 to 1 hour. Season with salt as you go. Enjoy!

Source: My Danish Kitchen


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Italiensk Oksebov - Italian Beef Stew

Italiensk Oksebov – Italian Beef Stew

This winter seems to be going on forever and I don’t recall it ever being this cold in Virginia before. We, of course, have not had the extreme amount of snow that the rest of the country have experienced, but we did get one big snowfall which turned out to be a lot of fun. All the neighbors in our neighborhood, got together and helped shovel snow from each other’s driveways, and the day was wrapped up with a party, with lots of good food, at a neighbors house.

And so while we all continue to hunker down inside our homes, waiting for spring to arrive, I can recommend this wonderful Italian beef stew which is sure to warm your soul. I adapted this recipe from a Danish food blog called Dalsgaard i Skivholme, which I enjoy reading. The stew is very flavorful and equally good with or without the Rosemary, so I left the Rosemary as optional. Also the original recipe had white beans in it which I left out due to danger that my cooking pot would otherwise overflow. Please enjoy!

Italiensk Oksebov – Italian Beef Stew


500 gram beef cubes

salt and pepper

extra virgin olive oil

1 large onion, diced

3 cloves garlic, minced

8 oz mushrooms, sliced

14 oz diced tomatoes

7 oz tomato sauce

1 glass white wine

chili powder – a dash

sugar – a dash

apple cider vinegar – a splash (1-2 tablespoons)

fresh rosemary, 1 twig


Trim beef cubes and cut into bite-size pieces. Season with salt and pepper. Heat a large pan to medium-high heat and sear beef in small portions. After searing beef, place the meat into a large cooking pot and add diced tomatoes and tomato sauce. Lower heat of pan to medium-low, add a 1-2 tablespoons of olive oil. Add onions to pan and cook until translucent, add garlic and cook for 1 additional minute. Pour onion and garlic into the seared meat in cooking pot. Add mushrooms to pan and cook until slightly golden, add wine and simmer for another minute. Add mushrooms and wine into the beef mixture. Add chili powder, sugar and apple cider vinegar to beef stew. Add fresh rosemary (chopped or whole) to stew and let simmer over low heat for 1-2 hours. Serve with rice or mashed potatoes. Enjoy!

Source: adapted from Dalsgaard i Skivholme

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Beef Stew

Beef Stew

Beef Stew

When the weather turns cold and gloomy there is just nothing better than warm food that’s been simmering in a pot for a couple of hours. Light some candles and create some “hygge” (coziness) and enjoy your stew with mashed potatoes. There, I am ready for winter hibernation.

Beef Stew


2 lbs chuck beef, cut into bite size pieces

Salt and Pepper

Extra Virgin Olive Oil, for frying

1 whole medium onion, diced

2 cloves of garlic, chopped

4 oz tomato paste

1 quart chicken stock

several dashes Worcestershire sauce

1/2 teaspoon sugar

4 carrots, peeled and sliced

1 large turnip, peeled and cubed


Season beef cubes with salt and pepper. Heat cooking pot to medium-high heat, add olive oil and brown beef in small batches on all sides, remove beef to a plate and set aside.

Lower heat to medium, add onions and cook until translucent. Add garlic and cook for another minute. Add tomato paste, stir to combine and cook for another 2 minutes. Add chicken stock, Worcestershire sauce and sugar to cooking pot. Add beef cubes back into stew, reduce heat to low and simmer covered for 2 1/2 to 3 hours.

After 2 1/2 to 3 hours add carrots and turnips, simmer covered for another 30 to 40 minutes. Adjust taste with salt and pepper. Serve with mashed potatoes and enjoy!

Source: adapted from Pioneer Woman

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Winter Wonderland

We actually had a white Christmas this year, as a matter of fact, we had record snow falls here in Virginia. It may not have been as much snow as some of our more Northern neighbors got, but for Virginia this amount of snow has been very unusual. It started snowing on the evening of Christmas Day and continued on through 1st Christmas Day. I ♥ snow and of course I had to go out and explore it. It was beautiful and magical and the air was cold and refreshing. I must say that I enjoyed every moment of it.


Chili is such a great comfort food, perfect for when it’s cold outside. It’s quick and easy to put together and then just let it simmer away on the stove. I prefer to make my Chili one day in advance to allow the flavors to really come together. Of course, you can adjust the seasoning to your liking. I don’t make my Chili too spicy but if you like it hot, then by all means, add more Chipotle in Adobo sauce. Not only does this ingredient bring heat but it also brings a wonderful flavor as well. By the way, this Chili freezes very well making it an easy grab and go dinner. Enjoy!

Wizards made by jganvil


2 pounds ground beef

1 onion, chopped

1 green pepper, seeded and chopped

1 tablespoon garlic paste

2 tablespoon tomato paste

2 cans diced tomatoes (14.5 ounces)

plus 2 cans water (14.5 ounces)

1 can pinto beans, rinsed (16 ounces)

1 can red kidney beans, rinsed (16 ounces)

1/2 tablespoon chili powder

2 teaspoons cumin

1 teaspoon chipotle in Adobo sauce

salt and pepper to taste


In a large heavy cooking pot, brown the ground beef over medium-high heat. Lower the heat to medium, add the chopped onion and green pepper, continue to cook until onions are translucent. Add garlic and tomato paste and mix well. Add diced tomatoes, water, beans, chili powder, cumin, chipotle, salt and pepper. Let it simmer for 2-3 hours. Remove from heat and let it cool for a little for 15 minutes. Place in storage containers and refrigerate. Serve Chili the following day or freeze for later.

Simmering Chili

Iron Wizards are made by Artist Blacksmith Joseph Gentile. To see more of his ironwork go to jganvil.com

Source: My Danish Kitchen


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