Mission Chili

A few times year, we get together with a group of friends to provide a chili dinner for one of the local charities. We serve 3 different batches of chili, and mine is typically the spiciest (for the record, I don’t think it’s that spicy, and you can easily adjust to the heat level you like).

I don’t usually follow a recipe when I make chili - I add this and that until I get it just the way I like it. If time permits (and I’m in the mood to chop), I’ll use fresh onions and garlic. Today my attention was divided among several kitchen tasks so I opted to use dried minced onions and garlic. Sometimes I cook the beans from dried - today I used canned kidney beans, but other varieties like black, pinto, navy, cannellini, great northern, etc work equally well. Basically, I keep the meat, bean, and tomato ratio the same and the rest is pretty flexible. Anyway, I was quite pleased with today’s batch so I wrote down the exact measurements for you. Check out the notes listed below the recipe to see my suggested substitutions.

Items used to make this recipe:

(affiliate links)

• heavy bottom 12qt stock pot https://amzn.to/3TZZGRz

• masa harina https://amzn.to/3zFr3IN

• chipotles in adobo https://amzn.to/39NdUOa

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Big Batch Mission Chili

makes about 12 quarts (48 cups)

Printable Recipe

Ingredients

• 5 pounds 85% lean ground beef (or turkey)

• 1/4 cup vegetable oil

• 2 tablespoons kosher salt

• 1 tablespoon ground black pepper

• 3 green bell peppers, diced

• 4 tablespoons minced dried onions (see notes below)

• 4 tablespoons ground cumin

• 2 tablespoons dried parsley

• 2 tablespoons dried chili powder

• 2 tablespoons sweet Hungarian paprika

• 1 tablespoon minced dried garlic (see notes below)

• 1 tablespoon dried oregano

• 4 cans (28 ounce) crushed tomatoes (see notes below)

• 3 cans (15 ounce) dark red kidney beans with their liquid (see notes below)

• 1 can (7 ounces) chipotles in adobo, finely chopped

• 1 can (4 ounces) chopped green chiles

• 1 cup Masa Harina (see notes below)

• 1 cup water

Directions

1. In 12-quart or larger, heavy-bottomed stockpot over medium-high heat, combine oil, beef, salt, pepper, and onions and garlic (if using fresh); cook, stirring frequently, until crumbled and no pink remains.

2. Add bell peppers and all the dried herbs and spiced; cook for several minutes, stirring frequently.

3. Add the canned tomatoes, beans (with their liquid), chipotles in adobo, and green chiles; stir well and bring to a boil, stirring every 5-10 minutes to keep the bottom of the pot from burning.

4. Reduce heat to low and simmer for about an hour (don’t forgot to continue scraping the bottom of the pan every 5-10 minutes).

5. In a medium bowl, whisk together masa harina and water until no lumps remain; stir well into chili.

6. Serve with assorted garnish - fresh lime wedges, fresh cilantro, shredded cheese, Mexican crema or sour cream, chopped scallions, diced avocado, sliced jalapeño, tortilla strips, etc.

Notes

• Masa Harina (aka Masa de Harina or Maseca) is a finely ground corn flour or cornmeal made from dried hominy, which is corn that has been soaked in an alkaline solution. Masa Harina is what gives corn tortillas and tamales their distinctive flavor. Adding masa harina to chili is optional, and I made chili without it for years, but ever since I discovered how much flavor and texture it adds, I can’t go back.

• Use good quality, low-acid canned tomatoes - some brands I like are SMT, Cento, Contadina, Muir Glen, Pomi.

• To substitute dried beans (any kind is fine), cook 3 pounds (save some of the cooking water just in case you need to thin the chili a bit).

• To substitute fresh onions and garlic, mince 2 large yellow onions and 4 cloves of garlic (add while browning ground beef).

• For less spicy chili, reduce or omit the canned chipotle peppers in adobo (or substitute chipotle powder or chipotle flavored tabasco sauce to taste).

• Feel free to omit the bell peppers, or go ahead and add some chopped tomatoes, or use a different kind of bean (or a mix of beans), or toss in some corn or hominy kernels…. go for it!

• If using canned beans, no need to drain them (however, I do drain the liquid when using canned black beans because it can really affect the overall appearance of the finished chili).
  

Basque Burnt Cheesecake

The world famous Burnt Cheesecake of Basque is a cheesecake that breaks all the rules. It has no crust, it’s served at room temperature, it’s baked without a water bath, the surface is supposed to collapse and crack, and most notably, the cheesecake is baked until the exterior forms a dark brown “burnt” crust. The slightly bittersweet burnt crust and contrasting custard-like interior result in a mature, sophisticated flavor profile. Another distinguishing feature, it’s probably the easiest cheesecake you’ll ever make.

The batter is simply mixed together until smooth, either by hand or in a stand mixer, then poured into a parchment-lined 10-inch springform pan. No special technique required.

The cheesecake is baked, without a water bath, until the top puffs up, cracks, and turns a deep brown color.

Here’s a peek of the cracked and “burnt” top after baking.

As the cheesecake cools, it will collapse - this is what it’s supposed to do.

When the cheesecake is completely cool, remove the sides of the springform pan and peel away the parchment paper. It’s now ready to serve.

Use a thin, sharp knife to cut. This cheesecake cuts beautifully and leaves very little residue on the knife blade (unlike traditional cheesecake).

It’s recommended that this cheesecake is best served at room temperature (although we prefer it chilled), and I’ve read it pairs well with sweet sherry. We like to dollop a big spoonful of our favorite cheesecake topping (recipe below). Let me know if you give it a try.

Items used to make this recipe:

(affiliate links)

• 10-inch springform pan https://amzn.to/2OxNmIy

• parchment paper https://amzn.to/3bgTxL5

• heavy duty stand mixer https://amzn.to/2UoLxBE

• beaterblade attachment https://amzn.to/2GWSQZ8

• pure vanilla extract https://amzn.to/3ovS9fE

• vanilla bean paste https://amzn.to/2OCnb3H

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Basque Burnt Cheesecake

makes 16 servings

Printable Recipe

Ingredients

Cheesecake Filling:

• 32 ounces cream cheese, room temperature

• 1 1/2 cups granulated sugar

• 1/3 cup all purpose flour

• 6 large eggs, room temperature

• 2 cups heavy cream

• 1 teaspoon pure vanilla extract

• 1/2 teaspoon fine salt

Optional Creamy Topping:

• 8 ounces sour cream

• 1/4 cup granulated sugar

• 1/2 teaspoon vanilla bean paste (or pure vanilla extract)

Directions

To Make the “Burnt” Cheesecake:

1. Preheat oven to 400F and place rack in center position.

2. Spray a 10-inch springform pan with nonstick cooking spray; line pan bottom and sides with parchment paper, allowing the paper to extend an inch or two above the top of the pan.

3. In the bowl of a stand mixer fitted with a BeaterBlade or paddle attachment, blend cream cheese to soften, then add the remaining ingredients until combine until the mixture is smooth and creamy, scraping down the bowl as needed. Alternatively, you can do this by hand.

4. Pour batter into springform and bake for 60 minutes; raising the oven temperature to 425F for the last 10 minutes. (if you’re worried about spills in your oven, place the springform on a half sheet pan)

5. Remove cheesecake from pan (it should jiggle like jello) and allow to cool completely before removing pan sides and parchment paper.

6. Serve slices at room temperature (although we prefer it chilled and served with a dollop of creamy topping).

To Make the Creamy Topping:

• In a medium mixing bowl, whisk together the sour cream, sugar, and vanilla bean paste until the sugar is completely dissolved.

recipe adapted from Bon Appetit