Voodoo Chili

This recipe came about when an announcer at a pub trivia night mispronounced the Jimi Hendrix song "Voodoo Chile." We decided it was hilarious and immediately set out to come up with a recipe that incorporated an element we thought sufficiently Voudun.

The main recipe comes from a cookbook a friend bought me called "The Feast of Santa Fe" by Huntley Dent; the secret ingredient is mine...

2 to 3 pounds beef round or chuck steak
3 Tbsp vegetable oil
2 medium-large onions (1 lb, about), chopped
1/4 c flour
2-4 cloves garlic, finely chopped
1/2 of a 6 oz can tomato paste
3 c crushed tomatoes, or the equivalent in whole canned tomatoes, roughly chopped
5 c beef broth, or the equivalent of beef broth and water, mixed to desired proportions
6 Tbsp powdered red chilies
2 tsp whole or ground cumin
1 tsp oregano
1/2 tsp black pepper
2 tsp salt (we rarely add this, as the broth is salty enough)
3 Tbsp cider vinegar
1 bell pepper, chopped
4 c red kidney beans, home-cooked or canned
**1/2 c of Rum (we use Pyrat because of its unique taste, you can take or leave that as you will)

Heat half the oil in a large eskillet and brown the beef thoroughly in 3 or 4 batches - larger quantities are likely to crowd the pan, which will cause them to steam instead of saute. As each batch is finished, transfer it to a 4- to 6-quart pot or Dutch oven.

When all the meat is browned, make sure there are at least 2 Tbsp of fat left in the skillet, and add the onions. Cover the pan to sweat them over low heat for about 5 minutes. Remove the lid, raise the heat to medium, and stir the onions until they are uniformly light brown but not at all charred. Sprinkle the flour over the onions and continue to stir for a minute to incorporate it and cook the mixture through. Transfer the onions to the pot with the beef.

Add all the remaining ingredients except the bell pepper and the beans to the pot and place over medium heat. Stir thoroughly, bring to a simmer, and cook gently, covered, for 1 1/2 hours. The chili will need little attention as it cooks except for occasional stirring to keep it from sticking to the pot. Add up to 1 cup of water to the mixture if it seems too thick.

At the end of the simmering time, degrease the surface of the chili if necessary and add the chopped bell pepper. Simmer another 15 minutes, then add the beans (including some of their liquid if the stew needs further thinning) and simmer barely 5 minutes longer. The chili can be served immediately or held.

This recipe makes more servings than I've had opportunity to count. Sasha and I usually eat 3-4 immediately, and then I enjoy it consistently for the next week (sometimes for lunch AND dinner). Enjoy!

Caramel Macchiato Cheesecake

INGREDIENTS:

2 cups graham cracker crumbs 1/2 cup butter, melted 2 tablespoons white sugar 3 (8 ounce) packages cream cheese, softened 1 cup white sugar 3 eggs

1 (8 ounce) container sour cream 1/4 cup brewed espresso or strong coffee 2 teaspoons vanilla extract pressurized whipped cream caramel ice cream topping

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray.
2.	Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press into the bottom of the prepared springform pan, and 1 inch up the sides. Bake in preheated oven for 8 minutes, then remove to cool on a wire rack.
3.	Reduce oven temperature to 325 degrees F (165 degrees C).
4.	Beat the softened cream cheese in a large bowl with an electric mixer until fluffy. Gradually add 1 cup of sugar, beating until blended. Add eggs one at a time, beating well after each addition. Stir in sour cream, espresso and vanilla. Pour batter into the baked and cooled crust.
5.	Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more. Remove from the oven, and run a knife around the edges. Cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours.
6.	To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.