Our Holay Molay Chili uses a unique blend of spices that include cocoa, cumin, coriander, and cinnamon. Butternut squash adds an earthy sweetness to this seasonal dish.
HOLAY MOLAY CHILI
2 Tbsp (25 mL) flour
2 Tbsp (25 mL) chili powder
2 Tbsp (25 mL) cumin
1 tsp (5 mL) salt, divided
1 tsp (5 mL) coriander
1/2 tsp (2 mL) cayenne pepper
1/2 tsp (2 mL) cinnamon
1 1/2 lb (0.75 kg) beef chuck steak, cut into 1/2 inch (1.25 cm) cubes
2 Tbsp (25 mL) oil, divided
2 medium onions, chopped
4 cloves garlic, minced
3 cans (10 oz/284 mL each) beef broth
1 can (14 oz/398 mL) diced tomatoes
1 can (28 oz/796 mL) kidney beans, rinsed and drained
1/4 cup (50 mL) cocoa
2 tsp (10 mL) sugar
4 cups (1 L) cubed peeled butternut squash
Combine flour, chili powder, cumin, 1/2 tsp (2 mL) salt, coriander, cayenne pepper and cinnamon in a plastic bag. Add beef to flour mixture and toss to coat. Heat 1 tbsp (15 mL) oil in a Dutch oven. Add beef in batches and brown on all sides, adding remaining oil as necessary. Remove beef from pan and keep warm. Add onions and garlic to pan; sauté until softened, about 5 minutes. Stir in broth, tomatoes, beans, cocoa, sugar and remaining salt; bring to a boil. Reduce heat and return beef to pan. Cover and simmer, stirring occasionally, until beef is tender, about 1 hour. Chili may be prepared to this point and refrigerated for up to 24 hours or frozen for up to 2 weeks. Some flavour changes may occur when freezing. Reheat chili before proceeding. Add squash and simmer until tender, about 15 minutes. Serves 6 - 8.
A simple marinade of soy sauce, honey, lime juice, and hot pepper sauce infuses chicken breasts with tons of flavour in just 30 minutes in our Easy Honey Lime Chicken. The chicken is cooked on the grill, or you can bake in the oven preheated to 450˚F.
Made with baby carrots and common pantry items, our Quick Glazed Carrots are a quick and delicious side dish. Tender-crisp carrots are tossed in a sweet and buttery citrus glaze.
EASY HONEY LIME CHICKEN
1/2 cup (75 mL) soy sauce
1/3 cup (75 mL) honey
1/3 cup (75 mL) fresh lime juice
1/8 tsp (0.5 mL) hot pepper sauce
6 boneless skinless chicken breasts
To prepare marinade, combine all ingredients except chicken in a heavy zip-lock plastic bag. Add chicken and squeeze bag to coat chicken with marinade; seal bag. Let stand for 30 minutes. Remove chicken from marinade; discard marinade. Grill chicken over medium heat on natural gas barbecue for 12 - 15 minutes or until chicken is cooked through. Serves 6.
QUICK GLAZED CARROTS
4 cups (1 L) baby carrots
1 Tbsp (15 mL) packed brown sugar
1 tsp (5 mL) cornstarch
1/4 tsp (1 mL) ground ginger
1/8 tsp (0.5 mL) salt
1/4 cup (50 mL) orange juice
2 Tbsp (25 mL) butter
Cook carrots in boiling salted water until tender, about 7 - 10 minutes. Meanwhile, combine brown sugar, cornstarch, ginger and salt in a small saucepan. Gradually stir in orange juice until blended. Bring to a boil over medium heat. Cook, stirring, for 2 minutes or until thickened. Remove from heat and stir in butter until melted. Drain carrots; add orange juice mixture to carrots and toss to coat. Serves 4 - 6
Our Freezer Salsa is a great way to preserve summer’s bounty into the fall and winter. This zippy dip is loaded with fresh peppers, onions, garlic, and cilantro. Serve with tortilla chips on its own, or in our Easy Cheesy Bean Dip, which combines the salsa with white kidney beans, and gooey melted cheddar cheese.
2 cans (28 oz/796 mL each) diced tomatoes
1 can (13 oz/369 mL) tomato paste
2 Tbsp (25 mL) canola oil
4 cups (1 L) chopped red onions
1/3 cup (75 mL) finely chopped garlic
2 cups (500 mL) chopped red bell peppers
1/2 cup (125 mL) finely chopped seeded jalapeno peppers
1/2 cup (125 mL) white balsamic vinegar
1 cup (250 mL) chopped fresh cilantro
1 Tbsp (15 mL) fresh lime juice
1 Tbsp (15 mL) packed golden brown sugar
1 Tbsp (15 mL) salt
2 tsp (10 mL) red pepper flakes
1/2 tsp (2 mL) grated lime peel
1. Combine tomatoes and tomato paste in a large bowl; set aside.
2. Heat oil in a large deep non-stick frypan over medium heat. Add red onions and sauté for 2 minutes.
3. Add garlic and cook, stirring, for 1 minute.
4. Add red peppers and sauté for 2 minutes.
5. Add jalapeno peppers and cook, stirring, for 30 seconds. Remove from heat and stir in vinegar.
6. Add red onion mixture to tomato mixture and stir to combine. Stir in cilantro, lime juice, brown sugar, salt, red pepper flakes and lime peel; cool slightly.
7. Spoon salsa into freezer containers and freeze for up to 4 months.
8. Thaw salsa in refrigerator. Thawed salsa may be refrigerated for up to 4 days.
Makes about 12 cups (3 L).
EASY CHEESY BEAN DIP
1 can (19 oz/540 mL) white kidney beans, rinsed and drained
2 cups (500 mL) thawed Freezer Salsa (recipe above) or salsa
2 cups (500 mL) shredded cheddar cheese
Louisiana-style hot sauce, optional
1. Place beans and Freezer Salsa in a food processor; process until smooth.
2. Transfer mixture to a medium non-reactive saucepan. Add cheese and cook, stirring frequently, over medium heat until cheese is melted and mixture is heated through.
3. Season to taste with hot sauce.
4. Serve warm with tortilla chips and cut vegetables. Serves 4.