September 14 – September 20, 2026

Tuesday:                  Hash with Delmonico Steak, Potatoes, Onions and Peppers

Wednesday:          Orechiette with Fresh Corn Alfredo

Thursday:                Summer Chili with Salad

Saturday:                White Pizza with Sausage and Broccolini

Sunday:                   Roasted Chicken with Potatoes and Summer Squash

                               

One More Chili Recipe

Note:  In spite of my good intentions, I have fallen behind schedule once again which, as SWMBO observes, was ‘predictable.’  But there is just the chance that we will get current this week, by publishing another post.

Now about that chili:  I know that you have tried at least 30 chili recipes and will probably try another 30 before you hang up your apron.  Nor will I claim that I have discovered the greatest chili recipe of all time.  And I refuse to get into the arguments over beans or no beans, chopped beef versus ground beef, turkey versus beef, whether or not it is sacrilegious to serve chili over spaghetti or to include chocolate in the recipe to mimic mole flavors, and so on, and so on – I’m tired of the whole controversy.  I just want to cook a great dinner for my family and friends.  And this week’s recipe does just that.

The basic recipe was fine, but I tweaked it by adding cut-up, leftover Delmonico steak to the ground beef, which created the meatiest, best-textured chili I have ever tasted.  Please note that the Delmonico needs to be leftover.  So, you’ll need to cook Delmonico steaks  a day or two before – another solid reason to cook this, the most gut-pleasing chili of all time.  If you want to argue with that, you know where to find me.

This recipe will keep in the refrigerator and actually deepen in flavor for up to one week. 

Summer Chili with Ground Beef and Chopped, Leftover Delmonico Steak

(I do not know where I got this recipe from, I have it in written form with no attribution.  I changed it by adding the Delmonico and did not serve it with cornbread as called for in the original recipe, because cornbread is simply too stomach-filling to serve with the equally filling chili)

Timing:                                             50 minutes

Ingredients:                                    Serves 4 – 6

1 lb. of Ground Round

½ – 1 lb. of leftover, cooked Delmonico steak, cut into ½ – ¼” inch pieces

2 cans of Kidney or Pinto Beans  (in a pinch, use Cannelini)

15 oz. can of fire-roasted, diced tomatoes

Zucchini Diced

2 ears of corn, kernels removed (about 1 ½ cups)

2 1/2 cups Beef or Chicken broth (we used chicken, since that’s what we had)

Red Bell Pepper, chopped

Jalapeño Pepper, seeded, minced – use 2, if you prefer more heat

Spanish Onion, chopped

2 tablespoons olive oil

2 tablespoons chili powder, 2 tsp of ground cumin, 1 teaspoon dried oregano

2 teaspoons kosher salt, 1 teaspoon black pepper

4 tablespoons tomato paste

Juice of 1 lime

Use any or all of the following for garnish:

Sour Cream, chopped cilantro or parsley, shredded cheddar cheese, chopped onion, tortilla or corn chips

Prep:

Chop vegetables, cut up Delmonico

Cook:

Heat olive oil in a large dutch oven over medium.  When it begins to shimmer, add the ground beef, breaking it up with a wooden spoon and cook until browned – about 7 minutes – NOTE:  Add the already cooked Delmonico during the last 2 minutes to heat it up.

Remove ground beef and steak from the pot with a slotted spoon and set aside.

Now add the onion and bell pepper to the drippings in the Dutch oven and cook over medium, stirring from time to time, until the vegetables soften, maybe 7 nminutes.  Stir in the garlic, jalapeño, chili powder, ,cumoin, oregano, salt and pepper and cook, stirring, until fragrant, then add the tomato paste and cook, stirring and mixing, until it turns brick red – maybe 2 minutes.

Now stir in the broth, tomatoes, beans, zucchin, corn and add the ground beef and steak back to the pot.  Bring to a boil over high, then reduce to a simmer, cover and cook, stirring occasionally, for 20-30 minutes – until the flavors come together.

Remove pot from the heat, stir in the lime juice, correct the seasoning with salt and pepper as needed.

You can serve now, or cook to this point and reheat for dinner.

This chili will keep in the refrigerator for up to 1 week – you’ll need to add more broth or water when you reheat it.

Enjoy the best chili I ever made – I hope that it’s up to your standards.