Great time to be in the kitchen

As I write this, the streets are covered with snow and ice. We are all hunkered down in our homes watching Mother Natures beauty. The weather makes for a great time to be in the kitchen. The extra heat from the stove/oven is welcome.

Today, I want to focus on a specific cooking vessel, the Dutch oven. This versatile pot is perfect for the stovetop, oven, even over campfires. It’s perfect for making large dishes that often leaves leftovers. Here are the recipes that work well in the Dutch oven. The first is a classic, Dutch Oven Chili. The second is a New Orleans classic, White Beans with Ham. So gather up your ingredients, and Let’s head to the kitchen!

Dutch Oven Chili

Chili is a great one pot meal. With its many uses, it is a great dish to cook for winter storms. Here’s a new take on chili.

2 tablespoons canola oil

4 pounds ground beef

2 large onions, chopped

2 bell peppers, chopped

6 jalapeños, seeded and chopped

8 garlic cloves, minced

6 ounce can tomato paste

8 heaping tablespoons chili powder

3 tablespoons cumin

1 1/2 teaspoon salt

1 teaspoon black pepper

3 cups beef stock

12 ounces beer (you can sub Non-alcoholic beer)

28 ounce can crushed tomatoes

Hot cornbread, for serving

Preheat oven to 425℉. Set top rack in the middle position with enough room for the Dutch oven to easily fit when topped with its lid.

Heat oil in a Dutch oven over medium heat. Brown ground beef, in batches, drain fat. Place browned meat in a large bowl and set aside. Return drippings to Dutch oven. Add onions; sauté 15 minutes. Add bell pepper, jalapeños, and garlic; sauté five minutes. Add tomato paste, chili powder, cumin, salt, and pepper; sauté three minutes. Deglaze with stock and beer. Add crushed tomatoes, and purée; stir well. Bring to a boil. Cover Dutch oven with lid and place in oven; bake 20 minutes.

Reduce oven heat to 200℉ and bake 8 hours (do not open oven door). Remove from oven but do not stir. Skim away any accumulated fat or oil on chili surface. Stir chili, only after fat has been removed. Taste, adjust seasonings. Serve hot with cornbread.

Note: Makes about a gallon; freezes well.

White Beans with Ham

Comfort food at its finest. You hear so much about red beans`. White beans are often featured on New Orleans restaurant menus on Thursdays.

1 pound dried navy beans, rinsed

2 tablespoons canola oil

2 large onions, chopped

1 large bell pepper, chopped

4 garlic cloves, minced

1 1/2 teaspoons salt

3/4 teaspoon black pepper

1/4 teaspoon cayenne pepper

10 cup chicken stock

8 ounces smoked ham hocks

3 cups chopped ham cubes

2 bay leaves

Hot buttered French bread

Cover beans with cold water. Soak overnight. Drain; rinse well and set aside.

Preheat oven to 425℉. Set top rack in the middle position with enough overhead room for Dutch oven to easily fit when topped with its lid.

Heat oil in a Dutch oven over medium-high heat. Add onions; sauté five minutes. Add bell pepper, garlic, salt, black pepper, and cayenne pepper; sauté five minutes. Add beans, stock, ham hocks, ham, and bay leaves.

Bring to a low boil. Cover Dutch oven with lid and place in oven; bake 20 minutes. Reduce heat to 200℉ and bake 8 hours (Do not open oven door).

Remove from oven; do not stir. skim away any accumulated fat or oil on surface. Remove ham hocks; let cool and pick meat from bone and return to white beans. Stir well. Taste; adjust seasonings. Mash a quarter of the beans using the back of a spoon. Bring to a simmer for five minutes. Serve with hot buttered French bread; freezes well.

I often use my Dutch oven to make large batches of Jambalaya and Gumbo. I have two Magnalite ones. I was fortunate enough to inherit my wife’s Aunt Jackie’s kitchen. I now have more cooking vessels than any one person should have!