Smoky Beef and Dark Beer Chili

 

Smoky Beef and Dark Beer Chili

Ingredients

• 2 1/2 lb. ground beef
• 1 T. canola oil
• 2 onions chopped
• 1 red bell pepper seeded and chopped
• 1 yellow bell pepper seeded and chopped
• 1 jalapeño pepper chopped
• 2 tsp. ground cumin
• 1 1/2 tsp. ground coriander
• 2 T. chili powder
• 1 T. chipotle chili powder
• 1 tsp. minced canned chipotle chilies in adobo sauce
• 1 (28 oz.) can crushed tomatoes
• 1 (15 oz.) can chili beans
• 1 (12 oz.) bottle dark beer
• 1 (15 oz.) can crushed or diced tomatoes

Instructions

• Sauté beef in a large heavy pot over medium-high heat until no longer pink.
• Heat the oil in a large skillet; add the onions, bell peppers and jalapeño.  If you want a milder chili, remove the seeds from the jalapeño.  Sauté until the vegetables soften, about 15 minutes.
• Drain the meat mixture and return the meat and the vegetables to the large pot.  Mix in the spices and chipotle chilies.  Add the tomatoes, beans and beer.  Bring the chili to boil then reduce the heat and simmer for 20 minutes.  Season with salt and pepper.

Bourbon Walnut Sweet Potato Mash

 Bourbon Walnut Sweet Potato Mash

4 lb. sweet potatoes
1/2 c. whipping cream
3/4 c. butter
1/4 c. pure maple syrup
2 T. bourbon
1 1/2 tsp. ground cinnamon
1 tsp. ground allspice
1/2 tsp. ground nutmeg
1 c, walnuts, toasted and chopped

Preheat the oven to 350 degrees. Roast the sweet potatoes on a rimmed baking sheet until tender, 1 to 1 1/2 hours. Cool slightly. Scoop flesh into a large bowl, discard the skins. Mash the hot potatoes until a coarse puree forms. Heat the cream and butter over low heat until the butter melts, stirring occasionally. Gradually stir the hot cream mixture into the sweet potatoes. Stir in syrup, bourbon and spices. Season with salt and pepper. You can do all of this in advance. Cover and chill if making in advance. Rewarm in the microwave. Sprinkle with chopped nuts and serve.

You can make it ahead.
It doesn't take up oven space.

Sweet Potato Cornbread

Sweet Potato Cornbread 

 Ingredients 

1 c. flour 

1 c. cornmeal 

1/2 c. sugar 

1 tsp. baking powder 

1 tsp. baking soda 

1/2 tsp. salt

1/2 tsp. cinnamon 

1 c. whole milk 

2 c. mashed sweet potatoes 

1/2 c. melted butter 

1/3 c. honey

Honey Butter: (optional) 

1/2 c. butter softened 

1/2 c. honey 

 Instructions

 Grease an 9” round baking pan. Preheat the oven to 375 degrees. 

Microwave sweet potatoes, then peel and mash. 

Blend together flour, cornmeal, sugar, baking powder, baking soda, salt and cinnamon.

Combine the mashed sweet potatoes with the eggs, melted butter and honey. Then add the milk and stir to combine. Add the wet ingredients to the dry ingredients and stir to combine. 

Pour the mixture into the prepared pan. Bake at 375 degrees for 33 – 40 minutes. Use a toothpick to make sure the middle is done. Beat the softened butter with the honey and serve with the warm cornbread.

Cider Brined Turkey

Cider Brined Turkey

Ingredients

• 7 lb. turkey breast

• 4 c. apple cider

• 2 garlic cloves

• 1/3 c. brown sugar

• 1 T. whole allspice

• 1/3 c. kosher salt

• 4 bay leaves

• 2 T. butter

Instructions

2. Smash and peel the garlic cloves. Combine the apple cider, garlic cloves, brown sugar, allspice, salt and bay leaves in a large pot. Simmer on the stove top for 5 minutes, stirring often.

3. Take the brine off the stove top and add 4 cups ice water. Place the turkey breast in a 2 gallon zip lock bag. Add the brine to the bag adding water if needed to submerge the turkey. Close the bag and place in a pan. Refrigerate overnight.

4. After the turkey has brined overnight, drain the turkey and rinse. Take the softened butter and smear it under the skin of the turkey breast. Dry the turkey with paper towels. Season the turkey with salt and pepper.

5. Cook on the grill or in an oven at 325 degrees until the turkey reaches an internal temperature of 165 degrees, about 2 1/2 hours.

6. Let the turkey rest for 30 minutes, slice and serve.

Thanksgiving Timeline 2024

Thanksgiving Timeline

 4 weeks prior:

Invite people

3 weeks prior:

Confirm how many people will be attending.

Plan the menu.  Keep in mind oven space and temperatures needed.

If making pie crusts, make now, put in pie pans, cover with plastic wrap and freeze.

1 week prior:

Make a detailed grocery list.  Divide it into things you can buy now and things you will need to buy right before Thanksgiving.

Sunday before Thanksgiving: 

If using frozen turkey, remove it from the freezer and place it in the refrigerator to thaw.

If you don’t use the table you will be using for Thanksgiving, go ahead and decorate it and set out the place settings.

Tuesday before Thanksgiving:

Make everything that will be served chilled, like cranberry sauce.  Cover and refrigerate.

Clean, cut and chop vegetables for stuffing and other recipes.

Wednesday before Thanksgiving:

Brine the turkeys.

Cut up bread for stuffing.

Make and bake the pumpkin pies.  Refrigerate after cooling. 

Make any side dishes that can be done ahead of time.

Review remaining recipes and make sure you have all the ingredients needed like whipping cream, butter, etc.

If baking rolls from frozen dough, put them in a greased pan, cover with plastic wrap and put in the refrigerator overnight.

Thanksgiving Day:  (Times are planning around eating at 2 pm using 7 lb. turkey breasts.  Adjust as needed to fit your schedule and turkey size.

9:00 AM

Remove the rolls from the refrigerator and let rise.

9:30 AM

Take the turkeys out of the refrigerator and bring to room temperature.

Assemble the stuffing.

Peel potatoes and put in cold salted water.

10:00 AM

Bake rolls.

Cook the potatoes.

10:30 AM

Put turkeys in the oven.

Drain the potatoes and mash them.  Put in a buttered crock pot to keep warm.

11:00 AM

Assemble the stuffing and bake.

Make the green bean casserole.

1:00 PM

Remove the turkey from the oven.  Cover with foil and let rest.

Put green bean casserole and sweet potatoes in the oven to bake.

Make gravy then put in crock pot to keep warm.

1:30 PM

Greet your guests.

Carve the turkey.

Enjoy your wonderful dinner!