Beef and Green Chile Chili

This ground-beef chili features green Hatch chiles, which have a meaty texture and a rich, fruity flavor. Because it's a Texas-style chili, there are no beans. Instead, it gets thickened with fried, pureed corn tortillas, which adds a toasty note.

For the spice mixture

• 
  
  2 dried guajillo chiles
  
  


• 
  
  1-1/2 Tbs. ground cumin
  
  


• 
  
  1 Tbs. freshly ground black pepper
  
  


• 
  
  1 Tbs. granulated sugar
  
  


• 
  
  2-1/2 tsp. dried oregano
  
  


• 
  
  1-1/2 tsp. dried thyme
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  3/8 tsp. ground nutmeg
  
  

For the chili

• 
  
  8 large fresh Hatch chiles (or Anaheim or Cubanelle chiles)
  
  


• 
  
  1-1/2 lb. 85%- to 90%-lean ground beef
  
  


• 
  
  1/2 cup vegetable oil
  
  


• 
  
  2 6-inch fresh corn tortillas, quartered
  
  


• 
  
  2 medium yellow onions, finely chopped
  
  


• 
  
  1 large green bell pepper, halved, cored, and coarsely chopped
  
  


• 
  
  2 to 3 medium jalapeños, finely chopped
  
  


• 
  
  2 small cloves garlic, minced
  
  


• 
  
  3 Tbs. all-purpose flour
  
  


• 
  
  5 cups lower-salt chicken broth, heated
  
  


• 
  
  Kosher salt
  
  

Make the spice mixture

Stem, seed, and grind the chiles to a powder; you should have about 1 Tbs. In a medium bowl, combine the chile powder with the remaining spice mixture ingredients.

Make the chili

Position an oven rack about 4 inches from the broiler and heat the broiler on high. Broil the chiles on a large, heavy-duty rimmed baking sheet, turning with tongs as needed, until charred on all sides, about 10 minutes total. Transfer the chiles to a large bowl, cover with plastic wrap, and set aside until cool enough to handle. With gloved hands, peel, seed, and finely chop the chiles; set aside.

Put the ground beef in a large bowl. Mix in 3 Tbs. of the spice mixture.

Line a plate with paper towels. Heat the oil in a 5- to 6-quart heavy-duty pot over high heat. Add the beef and cook, stirring often, until browned, 4 to 5 minutes. Use a slotted spoon to transfer the beef to a medium bowl and set aside.

Put the tortillas in the hot oil and fry on both sides, turning occasionally with tongs, until golden-brown and crisp, 3 to 5 minutes. Transfer the tortillas to the paper-towel-lined plate and set aside.

Reduce the heat to medium. Add 1-1/2 cups of the onions and the remaining spice mixture to the pot. Cook for 15 seconds, stirring and scraping the bottom of the pan constantly. Add 1/2 cup of the roasted chiles, half of the bell peppers, and half the jalapeños. Cook the mixture, stirring frequently, until the green peppers are softened, about 8 minutes. Stir in the garlic and cook, stirring, for 30 seconds.

Stir the flour into the vegetables and cook for 2 minutes, stirring constantly and scraping any browned bits from the bottom of the pan. Add 1 cup of the broth, stirring and scraping the bottom of the pan until no lumps remain. Add the remaining 4 cups of broth and 1 Tbs. salt, stir, and return to a boil.

While the mixture comes to a boil, transfer 1 cup of the broth mixture to a food processor. Crumble in the fried tortillas and process until the tortillas are finely chopped. Pour the tortilla-broth mixture back into the pot and stir in the remaining onions, bell peppers, and the meat.

Return the mixture to a boil, reduce the heat to medium low to low and simmer, stirring occasionally and skimming the surface as needed, until the chili is thick, about 50 minutes.

Stir in the remaining roasted chiles and jalapeños and simmer, stirring occasionally, for 15 minutes. Skim off any oil that rises to the surface. Season to taste with salt and serve.

Bourbon-Vanilla Bean Pumpkin Pie

• 
  
  1/2 cup whole milk 
  
  


• 
  
  1/2 cup heavy cream
  
  


• 
  
  1 vanilla bean, split and scraped
  
  


• 
  
  15-oz. can pure pumpkin
  
  


• 
  
  2/3 cup packed dark brown sugar
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  


• 
  
  1/8 tsp. freshly grated nutmeg
  
  


• 
  
  3 large eggs, at room temperature
  
  


• 
  
  1-1/2 Tbs. bourbon
  
  


• 
  
  1 blind-baked Basic Pie Pastry shell
  
  

Position a rack in the center of the oven, set a rimmed baking sheet on the rack, and heat the oven to 425°F.

In a medium saucepan, bring the milk, cream, vanilla bean, and scraped seeds to a boil. Remove from the heat and let the mixture steep for 20 minutes.

Remove the vanilla bean from the milk and cream, scraping off any residual seeds into the milk. Return the pan to medium heat until the milk is hot but not boiling, about 2 minutes. Turn off the heat, leaving the pan on the burner. Whisk in the pumpkin, brown sugar, salt, cinnamon, and nutmeg until smooth. One at a time, add the eggs, whisking constantly. Stir in the bourbon. 

Pour the filling into the pie shell and put the pie on the hot baking sheet in the oven. Bake for 10 minutes and then reduce the oven temperature to 350°F. Bake until the center of the pie no longer wobbles when the pan is nudged (a slight jiggle is fine) 30 to 35 minutes more. Transfer the pie to a rack and let it cool completely before serving.

Drambuie Caramel Apple Cider

You haven't had warm apple cider like this before. It's festive and sweet, and the caramel and warm spices make it the perfect dessert cocktail for Thanksgiving, Christmas, or any winter gathering.

• 
  
  1/4 cup granulated sugar
  
  


• 
  
  3 cups apple cider
  
  


• 
  
  4 cinnamon sticks, about 3-inch long each
  
  


• 
  
  1 tsp. fresh lemon juice
  
  


• 
  
  1/4 cup heavy cream
  
  


• 
  
  3-1/4 fl. oz. (1/4 cup plus 2-1/2 Tbs.) Drambuie
  
  


• 
  
  1/2 Tbs. confectioners’ sugar
  
  


• 
  
  3 fl. oz. (1/4 cup plus 2 Tbs.) vodka, room temperature
  
  


• 
  
  1/4 tsp. freshly grated nutmeg
  
  

In a medium (3-quart) sauce pan, combine the sugar and 2 Tbs. water over medium heat. Whisk until dissolved, about 2 minutes. Increase heat to high, and cook, without stirring, until golden brown, about 6 minutes. Slowly whisk in the cider, (careful it will spatter and the caramel will seize but then smooth out). Add the cinnamon sticks and bring to a boil and cook for 5 minutes. Remove from the heat and stir in the lemon juice.

Meanwhile, in a medium bowl, whisk the heavy cream until medium peaks form. Add 1/4 fl. oz. of the Drambuie and the confectioners’ sugar. Continue to whisk until well combined.

Add 3/4 fl. oz. of the vodka and 3/4 fl. oz. of the Drambuie into each of four 8 to 10 oz. mugs. Divide the hot cider between the mugs, and use the cinnamon sticks to stir. Leave the cinnamon sticks in the mugs and dollop with the whipped cream. Sprinkle with a pinch of nutmeg. Serve hot.

Doughnut Muffins

They may look like muffins, but a dunk in melted butter and a roll in cinnamon-sugar makes these luscious morsels taste more like donuts, without the hassle of deep-frying. We sell out of these muffins every morning at my Downtown Bakery and Creamery.

For the muffins:

• 
  
  12 oz. (24 Tbs.) unsalted butter, warmed to room temperature
  
  


• 
  
  1-3/4 cups sugar
  
  


• 
  
  4 large eggs
  
  


• 
  
  1 lb. 11 oz. (6 cups) all-purpose flour
  
  


• 
  
  1 Tbs. plus 2 tsp. baking powder
  
  


• 
  
  1/2 tsp. baking soda
  
  


• 
  
  1-3/4 tsp. salt
  
  


• 
  
  1 tsp. ground nutmeg
  
  


• 
  
  1-2/3 cups milk
  
  


• 
  
  1/4 cup buttermilk
  
  

For dipping:

• 
  
  8 oz. (16 Tbs.) unsalted butter; more as needed
  
  


• 
  
  2 cups sugar
  
  


• 
  
  2 Tbs. ground cinnamon
  
  

To make the muffins

Put a rack in the middle of the oven and heat the oven to 350°F. In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt, and nutmeg. Combine the milk and buttermilk. With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't overmix. Grease and flour a standard-size muffin tin. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. (A #16 ice-cream scoop gives you the perfect amount.) Bake the muffins until firm to the touch, 30 to 35 minutes.

To finish

Melt the butter for the dipping mixture. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.

Doughnut Muffins

They may look like muffins, but a dunk in melted butter and a roll in cinnamon-sugar makes these luscious morsels taste more like donuts, without the hassle of deep-frying. We sell out of these muffins every morning at my Downtown Bakery and Creamery.

For the muffins:

• 
  
  12 oz. (24 Tbs.) unsalted butter, warmed to room temperature
  
  


• 
  
  1-3/4 cups sugar
  
  


• 
  
  4 large eggs
  
  


• 
  
  1 lb. 11 oz. (6 cups) all-purpose flour
  
  


• 
  
  1 Tbs. plus 2 tsp. baking powder
  
  


• 
  
  1/2 tsp. baking soda
  
  


• 
  
  1-3/4 tsp. salt
  
  


• 
  
  1 tsp. ground nutmeg
  
  


• 
  
  1-2/3 cups milk
  
  


• 
  
  1/4 cup buttermilk
  
  

For dipping:

• 
  
  8 oz. (16 Tbs.) unsalted butter; more as needed
  
  


• 
  
  2 cups sugar
  
  


• 
  
  2 Tbs. ground cinnamon
  
  

To make the muffins

Put a rack in the middle of the oven and heat the oven to 350°F. In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt, and nutmeg. Combine the milk and buttermilk. With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't overmix. Grease and flour a standard-size muffin tin. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. (A #16 ice-cream scoop gives you the perfect amount.) Bake the muffins until firm to the touch, 30 to 35 minutes.

To finish

Melt the butter for the dipping mixture. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.

Classic Gingerbread Cookies

Classic gingerbread cookies are dense, heavy on the ginger, and usually flavored with molasses. This recipe is traditional, though it’s been refined over the years. The spice mix has been adjusted to boost the pepperiness of the ginger and intensify the cinnamon aroma, and it has just enough nutmeg and cloves to round things out. A mild molasses flavors the cookies and finely grated orange zest adds a layer of complexity.
This recipe calls for a 4-1/4-inch cookie cutter (we used the gingerbread men cookie cutters from annclark.com), but you can use any size; just keep in mind that the baking time and yield will vary.

For the cookies

• 
  
  15-3/4 oz. (3-1/2 cups) unbleached all-purpose flour; more as needed
  
  


• 
  
  2-1/2 tsp. ground ginger 
  
  


• 
  
  1 tsp. baking soda 
  
  


• 
  
  1 tsp. ground cinnamon 
  
  


• 
  
  1/2 tsp. freshly grated nutmeg 
  
  


• 
  
  1/4 tsp. ground cloves 
  
  


• 
  
  1/4 tsp. table salt 
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, softened 
  
  


• 
  
  3/4 cup packed light brown sugar 
  
  


• 
  
  1 large egg 
  
  


• 
  
  3/4 cup mild molasses 
  
  


• 
  
  1 Tbs. finely grated orange zest (from about 1-1/2 large oranges) 
  
  

For the royal icing

• 
  
  8 oz. (2 cups) confectioners’ sugar
  
  


• 
  
  2 tsp. powdered egg whites  
  
  


• 
  
  1/4 tsp. cream of tartar
  
  

Make the cookies

In a medium bowl, whisk the flour, ginger, baking soda, cinnamon, nutmeg, cloves, and salt. In a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Add the egg, mixing until combined, then add the molasses and orange zest and beat on medium speed until smooth, stopping to scrape the bowl as necessary, about 2 minutes. On low speed, slowly add the dry ingredients and mix just until the flour is incorporated, scraping the bowl as necessary, about 2 minutes. The dough will be very stiff and sticky.

Scrape the dough onto a lightly floured baking sheet and pat it flat to a 1-inch thickness. Cover with plastic wrap and freeze for at least 1 hour and up to 4 weeks.

Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Line 2 baking sheets with parchment.

Cut the chilled dough into quarters On a well-floured work surface, roll out one piece of dough to 1/8 inch thick (keep the remaining dough in the freezer). If the dough sticks to your work surface, slide an offset spatula under the dough to release it and dust the work surface with more flour.

With a 4-1/4-inch cookie cutter, cut out the cookies and use an offset spatula to transfer them to the baking sheets, spacing them at least 1/2 inch apart. Brush off any excess flour.

Gather and press the dough scraps together, then roll to 1/8 inch thick, and cut out more shapes. Add any remaining scraps to the next quarter of chilled dough. Continue rolling and cutting until the baking sheets are full.

Bake the cookies, rotating and swapping the sheets’ positions halfway through baking, until firm to the touch and the edges are slightly golden, about 10 minutes. Slide the cookies on their parchment onto racks and let cool. Roll out and bake the remaining dough in batches on fresh sheets of parchment.

Make the royal icing

In a stand mixer fitted with the whisk attachment (or in a medium bowl with a hand mixer) mix the confectioners’ sugar, powered egg whites, and cream of tartar on low speed. Increase the speed to medium low and add 3 to 5 Tbs. of water, 1 Tbs. at a time, mixing well and scraping the bowl as necessary, until the mixture is evenly moistened and the whisk leaves small trails that disappear quickly, 2 to 3 minutes. Continue to beat on medium low until the icing is thick, glossy, smooth, and free of lumps, about 5 minutes more.

To test for proper consistency, put a dot of icing on the counter with a toothpick. If, when you pull up the toothpick, the icing forms a peak that slowly melts back into the dot, the icing is ready. If the peak stays up, it’s too stiff: Add 1 tsp. of water to the icing, beat to combine, and test again. Repeat if necessary. 

Decorate the cookies

Scrape the icing into a pastry bag fitted with a small tip. (You can also use a plastic squeeze bottle or a plastic sandwich bag with a corner trimmed off.) Decorate the cookies as you like and let sit until the icing is completely set, about 40 minutes. 

Store baked and decorated cookies in an airtight container at room temperature for up to 5 days. 

Butternut Squash Lasagne with Goat Cheese, Sage, and Breadcrumbs

The combination of sweet-and-savory roasted squash, tangy goat cheese, and fresh herbs brings big flavor to this lasagne, while the tender pasta keeps things light.

• 
  
  1 large butternut squash (about 3 lb.), halved lengthwise and seeded 
  
  


• 
  
  2 medium cloves garlic, unpeeled
  
  


• 
  
  2 sprigs fresh thyme plus 2 tsp. chopped leaves  
  
  


• 
  
  2 tsp. extra-virgin olive oil 
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  5 Tbs. unsalted butter  
  
  


• 
  
  2 sprigs fresh sage plus 1 tsp. chopped leaves 
  
  


• 
  
  1-1/8 oz. (1/4 cup) all-purpose flour 
  
  


• 
  
  3 cups whole milk 
  
  


• 
  
  1-1/4 cups crumbled fresh goat cheese (4 oz.) 
  
  


• 
  
  1 cup finely grated Pecorino Romano (2 oz.) 
  
  


• 
  
  1/4 tsp. freshly grated nutmeg 
  
  


• 
  
  1/4 cup coarse dry breadcrumbs or panko 
  
  


• 
  
  1 recipe Fresh Pasta for Lasagne
  
  

Roast the squash and garlic

Position a rack in the center of the oven and heat the oven to 425°F.

Put the squash cut side up on a large, heavy-duty rimmed baking sheet. Put 1 garlic clove and 1 sprig of thyme in each cavity. Drizzle each half with 1 tsp. of the oil and then season each with 1/4 tsp. salt and a few grinds of pepper. Roast until the squash is browned in spots and very tender when pierced with a skewer, 45 to 50 minutes. Remove from the oven and let cool completely. 

Discard the thyme sprigs. Peel the garlic and put in a large bowl. Scoop the squash flesh from the skins and add it to the garlic. Mash with a fork until smooth. Season to taste with salt and pepper.

Reduce the oven temperature to 350°F.

Make a goat cheese and sage sauce

Melt 4 Tbs. of the butter in a 3-quart saucepan over medium heat. Add the sage sprigs and cook until the butter is fragrant, 2 to 3 minutes. Discard the sage. Add the flour and whisk until smooth and golden, about 2 minutes. Gradually whisk in the milk and cook, whisking occasionally, until thickened enough to coat the back of a spoon, about 15 minutes. Stir in the goat cheese, 1/2 cup of the pecorino, the nutmeg, 1 tsp. salt, and a few grinds of pepper. Season to taste with more salt and pepper. Set aside 1-1/2 cups of the sauce and mix the rest with the mashed squash. 

Season the breadcrumbs

Melt the remaining 1 Tbs. butter in a small skillet over medium heat. In a small bowl, mix the breadcrumbs, chopped sage, chopped thyme, a pinch of salt, and few grinds of pepper. Add the melted butter and mix well. 

Assemble and bake the lasagne

Spread 1/2 cup of the reserved cheese sauce over the bottom of a 9x13x3-inch baking dish. Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill any gaps. Spread 1 cup of the squash mixture evenly over the noodles. Add another layer of noodles and repeat the layers as instructed above, to make a total of 4 squash layers and 5 pasta layers. Spread the remaining 1 cup cheese sauce evenly over the top. Sprinkle with the breadcrumb mixture and the remaining 1/2 cup pecorino.

Cover the baking dish with foil and bake for 40 minutes. Remove the foil
and bake until the top is browned and bubbly, 15 to 20 minutes. Cool
for at least 10 minutes before serving.

Butternut Squash Lasagne with Goat Cheese, Sage, and Breadcrumbs

The combination of sweet-and-savory roasted squash, tangy goat cheese, and fresh herbs brings big flavor to this lasagne, while the tender pasta keeps things light.

• 
  
  1 large butternut squash (about 3 lb.), halved lengthwise and seeded 
  
  


• 
  
  2 medium cloves garlic, unpeeled
  
  


• 
  
  2 sprigs fresh thyme plus 2 tsp. chopped leaves  
  
  


• 
  
  2 tsp. extra-virgin olive oil 
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  5 Tbs. unsalted butter  
  
  


• 
  
  2 sprigs fresh sage plus 1 tsp. chopped leaves 
  
  


• 
  
  1-1/8 oz. (1/4 cup) all-purpose flour 
  
  


• 
  
  3 cups whole milk 
  
  


• 
  
  1-1/4 cups crumbled fresh goat cheese (4 oz.) 
  
  


• 
  
  1 cup finely grated Pecorino Romano (2 oz.) 
  
  


• 
  
  1/4 tsp. freshly grated nutmeg 
  
  


• 
  
  1/4 cup coarse dry breadcrumbs or panko 
  
  


• 
  
  1 recipe Fresh Pasta for Lasagne
  
  

Roast the squash and garlic

Position a rack in the center of the oven and heat the oven to 425°F.

Put the squash cut side up on a large, heavy-duty rimmed baking sheet. Put 1 garlic clove and 1 sprig of thyme in each cavity. Drizzle each half with 1 tsp. of the oil and then season each with 1/4 tsp. salt and a few grinds of pepper. Roast until the squash is browned in spots and very tender when pierced with a skewer, 45 to 50 minutes. Remove from the oven and let cool completely. 

Discard the thyme sprigs. Peel the garlic and put in a large bowl. Scoop the squash flesh from the skins and add it to the garlic. Mash with a fork until smooth. Season to taste with salt and pepper.

Reduce the oven temperature to 350°F.

Make a goat cheese and sage sauce

Melt 4 Tbs. of the butter in a 3-quart saucepan over medium heat. Add the sage sprigs and cook until the butter is fragrant, 2 to 3 minutes. Discard the sage. Add the flour and whisk until smooth and golden, about 2 minutes. Gradually whisk in the milk and cook, whisking occasionally, until thickened enough to coat the back of a spoon, about 15 minutes. Stir in the goat cheese, 1/2 cup of the pecorino, the nutmeg, 1 tsp. salt, and a few grinds of pepper. Season to taste with more salt and pepper. Set aside 1-1/2 cups of the sauce and mix the rest with the mashed squash. 

Season the breadcrumbs

Melt the remaining 1 Tbs. butter in a small skillet over medium heat. In a small bowl, mix the breadcrumbs, chopped sage, chopped thyme, a pinch of salt, and few grinds of pepper. Add the melted butter and mix well. 

Assemble and bake the lasagne

Spread 1/2 cup of the reserved cheese sauce over the bottom of a 9x13x3-inch baking dish. Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill any gaps. Spread 1 cup of the squash mixture evenly over the noodles. Add another layer of noodles and repeat the layers as instructed above, to make a total of 4 squash layers and 5 pasta layers. Spread the remaining 1 cup cheese sauce evenly over the top. Sprinkle with the breadcrumb mixture and the remaining 1/2 cup pecorino.

Cover the baking dish with foil and bake for 40 minutes. Remove the foil
and bake until the top is browned and bubbly, 15 to 20 minutes. Cool
for at least 10 minutes before serving.

Beef, Barley, and Butternut Squash Stew with Blue Cheese Croutons

Cool nights call for a warming, satisfying stew. Top this one with the salty blue cheese and walnut croutons, breaking them up into the stew as you eat.

• 
  
  1-3/4 lb. boneless beef chuck, trimmed and cut into 1-inch cubes
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  5 Tbs. all-purpose flour
  
  


• 
  
  4-1/2 Tbs. unsalted butter (1-1/2 Tbs. softened)
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  2 large leeks (white and light-green parts only), halved and thinly sliced
  
  


• 
  
  2 medium carrots, cut into 1-inch pieces
  
  


• 
  
  2 medium ribs celery, chopped
  
  


• 
  
  1 cup dry white wine, such as Sauvignon Blanc
  
  


• 
  
  6 cups lower-salt chicken broth
  
  


• 
  
  2/3 cup pearl barley
  
  


• 
  
  3 dried bay leaves
  
  


• 
  
  1 Tbs. finely chopped fresh sage
  
  


• 
  
  1 tsp. freshly grated nutmeg
  
  


• 
  
  1 small butternut squash (about 1-1/2 lb.), peeled, seeded, and cut into 1/2-inch cubes (about 3-1/3 cups)
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  


• 
  
  1/4 cup half-and-half
  
  


• 
  
  3 oz. blue cheese, crumbled (about 3/4 cup)
  
  


• 
  
  3 Tbs. finely chopped walnuts
  
  


• 
  
  18 (1/2-inch-thick) baguette slices
  
  

Position a rack in the center of the oven and heat the oven to 350°F.


Season the beef with 1 tsp. salt and 1/4 tsp. pepper and then toss in a large bowl with 2 Tbs. of the flour. Heat 1 Tbs. of the butter and the oil in a 5-1/2- to 6-quart Dutch oven over medium-high heat. Cook half of the beef until browned on several sides, about 5 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef.


Melt 2 Tbs. of the butter in the pot. Add the leeks, carrots, celery, and a pinch of salt, reduce the heat to medium and cook, stirring occasionally, until softened, about 10 minutes. Add the wine and cook, scraping up any browned bits with a wooden spoon, until evaporated, 7 to 8 minutes. Stir in the remaining 3 Tbs. flour and cook for 1 minute.


Whisk in 5 cups of the broth. Stir in the barley, bay leaves, sage, nutmeg, 1/2 tsp. salt, and the beef along with any accumulated juices. Bring to a boil. Cover the pot snugly with foil and then a tight-fitting lid and braise in the oven until the beef is almost tender, about 1 hour. Stir in the squash and the remaining 1 cup broth. Cover with the foil and lid and continue braising until the beef and squash are very tender, about 30 minutes more. Remove and discard the bay leaves from the stew, and then stir in the parsley and half-and-half. Season to taste with salt and pepper. Keep hot.


In a small bowl, combine the softened 1-1/2 Tbs. butter with the blue cheese, walnuts, and 1/2 tsp. pepper. Spread the mixture evenly onto the baguette slices. Transfer to a baking sheet.


Position a rack about 8 inches from the broiler element and heat the broiler on high. Broil the croutons until deep golden-brown and crisp, 2 to 3 minutes. Serve the stew with the croutons.

Beef and Green Chile Chili

This ground-beef chili features green Hatch chiles, which have a meaty texture and a rich, fruity flavor. Because it's a Texas-style chili, there are no beans. Instead, it gets thickened with fried, pureed corn tortillas, which adds a toasty note.

For the spice mixture

• 
  
  2 dried guajillo chiles
  
  


• 
  
  1-1/2 Tbs. ground cumin
  
  


• 
  
  1 Tbs. freshly ground black pepper
  
  


• 
  
  1 Tbs. granulated sugar
  
  


• 
  
  2-1/2 tsp. dried oregano
  
  


• 
  
  1-1/2 tsp. dried thyme
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  3/8 tsp. ground nutmeg
  
  

For the chili

• 
  
  8 large fresh Hatch chiles (or Anaheim or Cubanelle chiles)
  
  


• 
  
  1-1/2 lb. 85%- to 90%-lean ground beef
  
  


• 
  
  1/2 cup vegetable oil
  
  


• 
  
  2 6-inch fresh corn tortillas, quartered
  
  


• 
  
  2 medium yellow onions, finely chopped
  
  


• 
  
  1 large green bell pepper, halved, cored, and coarsely chopped
  
  


• 
  
  2 to 3 medium jalapeños, finely chopped
  
  


• 
  
  2 small cloves garlic, minced
  
  


• 
  
  3 Tbs. all-purpose flour
  
  


• 
  
  5 cups lower-salt chicken broth, heated
  
  


• 
  
  Kosher salt
  
  

Make the spice mixture

Stem, seed, and grind the chiles to a powder; you should have about 1 Tbs. In a medium bowl, combine the chile powder with the remaining spice mixture ingredients.

Make the chili

Position an oven rack about 4 inches from the broiler and heat the broiler on high. Broil the chiles on a large, heavy-duty rimmed baking sheet, turning with tongs as needed, until charred on all sides, about 10 minutes total. Transfer the chiles to a large bowl, cover with plastic wrap, and set aside until cool enough to handle. With gloved hands, peel, seed, and finely chop the chiles; set aside.

Put the ground beef in a large bowl. Mix in 3 Tbs. of the spice mixture.

Line a plate with paper towels. Heat the oil in a 5- to 6-quart heavy-duty pot over high heat. Add the beef and cook, stirring often, until browned, 4 to 5 minutes. Use a slotted spoon to transfer the beef to a medium bowl and set aside.

Put the tortillas in the hot oil and fry on both sides, turning occasionally with tongs, until golden-brown and crisp, 3 to 5 minutes. Transfer the tortillas to the paper-towel-lined plate and set aside.

Reduce the heat to medium. Add 1-1/2 cups of the onions and the remaining spice mixture to the pot. Cook for 15 seconds, stirring and scraping the bottom of the pan constantly. Add 1/2 cup of the roasted chiles, half of the bell peppers, and half the jalapeños. Cook the mixture, stirring frequently, until the green peppers are softened, about 8 minutes. Stir in the garlic and cook, stirring, for 30 seconds.

Stir the flour into the vegetables and cook for 2 minutes, stirring constantly and scraping any browned bits from the bottom of the pan. Add 1 cup of the broth, stirring and scraping the bottom of the pan until no lumps remain. Add the remaining 4 cups of broth and 1 Tbs. salt, stir, and return to a boil.

While the mixture comes to a boil, transfer 1 cup of the broth mixture to a food processor. Crumble in the fried tortillas and process until the tortillas are finely chopped. Pour the tortilla-broth mixture back into the pot and stir in the remaining onions, bell peppers, and the meat.

Return the mixture to a boil, reduce the heat to medium low to low and simmer, stirring occasionally and skimming the surface as needed, until the chili is thick, about 50 minutes.

Stir in the remaining roasted chiles and jalapeños and simmer, stirring occasionally, for 15 minutes. Skim off any oil that rises to the surface. Season to taste with salt and serve.