Recipes, Food & Fun

What's For Dinner?

Beef Chili


This chili has all the flavor of a classic, but the fat and calories are much lower.


  • 1 1/2 pounds beef round, cut into 1-inch chunks
  • Kosher salt and pepper
  • 6 teaspoons vegetable oil
  • 1 medium onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 2 garlic cloves, finely chopped
  • 2 tablespoons unsweetened cocoa powder
  • 1 to 2 teaspoons chipotle chili powder
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 tablespoons fine corn meal
  • 2 tablespoons tomato paste
  • 2 (14.5-ounce) cans kidney beans, rinsed and drained
  • Fresh salsa, homemade or store-bought, for serving
  • Lime wedges and cooked brown rice, for serving
Season the beef with salt and pepper. Heat a Dutch oven over medium heat with 2 teaspoons vegetable oil; sear the beef in two batches, adding up to 2 teaspoons more vegetable oil, until browned on all sides, 4 to 6 minutes per batch. Using a slotted spoon or tongs, transfer the beef to a plate as it browns.
Reduce the heat to medium. Add the remaining 2 teaspoons oil to the pot; add the onion, red pepper and garlic. Cook, stirring, until onion is soft, 8 to 10 minutes. Stir in the cocoa, chili powder, oregano, cumin and coriander; cook until fragrant, about 1 minute. Add the corn meal and tomato paste and cook until the tomato paste sticks to bottom and caramelizes, about 2 minutes. Stir in 6 cups water, scraping tomato paste from bottom of pan; bring to a simmer. Add the reserved beef and beans; partially cover the pot and adjust the heat to maintain a gentle simmer until the beef is tender, 1 1/2 to 2 hours.
3. Serve chili with fresh salsa, lime wedges, and brown rice, if desired.
Copyright 2010 Television Food Network, G.P. All rights reserved
Nutritional analysis per serving
Calories 186; Total Fat 4 g (Sat Fat 0.4g, Mono Fat 0.7g, Poly Fat 1.5g) ; Protein 18g; Carb 23g; Fiber 3g; Cholesterol 23mg; Sodium 421mg

London Broil with Herb Butter

For the steak:

  • 1 beef bouillon cube
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons fresh lemon juice
  • Kosher salt and freshly ground pepper
  • 1 top round London broil steak (about 2 pounds)

For the herb butter:

  • 4 tablespoons unsalted butter, softened
  • 1 1/2 tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chervil or tarragon
  • Kosher salt and freshly ground pepper
  • 1 tablespoon fresh lemon juice


Prepare the steak: Dissolve the bouillon cube in 3/4 cup hot water in a bowl; set aside to cool. Whisk in 2 tablespoons olive oil, the soy sauce, Worcestershire sauce, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper. Place the steak in a large resealable plastic bag, pour in the marinade and seal, squeezing out the air. Refrigerate for at least 4 hours or up to 1 day.
Prepare the herb butter: Mix the butter with the chives, parsley, chervil, a pinch of salt, 1/2 teaspoon pepper and the lemon juice in a bowl.
About 30 minutes before cooking, remove the meat from the bag (discard the marinade), dry it well and bring to room temperature. Heat a large heavy skillet over high heat, about 2 minutes. Rub the steak with the remaining 1 tablespoon olive oil. Sprinkle 1 tablespoon salt over the surface of the pan; add the meat and set a heavy skillet on top to weigh it down. Sear for about 7 minutes; turn the steak, replace the weight and cook until a thermometer inserted into the side reads 110 degrees for medium-rare, about 5 minutes.
Transfer the steak to a cutting board; brush with some of the herb butter, tent with foil and let rest for about 10 minutes. Thinly slice against the grain; top with more herb butter and drizzle with the pan juices.

Broccoli Salad

  • 1 head broccoli
  • 6 to 8 slices cooked bacon, crumbled
  • 1/2 cup chopped red onion
  • 1/2 cup raisins, optional
  • 8 ounces sharp Cheddar, cut into very small chunks
  • 1 cup mayonnaise
  • 2 tablespoons white vinegar
  • 1/4 cup sugar
  • 1/2 cup halved cherry tomatoes
  • Salt and freshly ground black pepper


Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli head thoroughly. Cut the head into flowerets and the stem into bite-size pieces. Place in a large bowl. Add the crumbled bacon, onion, raisins if using, and cheese. In a small bowl, combine the remaining ingredients, stirring well. Add to broccoli mixture and toss gently.

This is a very good salad to take to potlucks or picnics.  I am not a big broccoli fan, but love this salad!

Recipes from


Get Our Latest Updates Via Email

Enter your email address:

Delivered by FeedBurner