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Salt

Pinch of cayenne pepper

2 teaspoons cornmeal

2 cups beef broth

4 cups tomato sauce

Freshly ground black pepper

Tortilla chips for garnishing

Shredded Cheddar cheese for garnishing

Chopped red onion for garnishing

heat the oil in a large skillet over high heat. Add the beef and brown, breaking up any large pieces.

transfer the meat to the insert of a 5- to 7-quart slow cooker. Add the chile powder, oregano, cumin, 2 teaspoons salt, and the cayenne to the same skillet and cook until the spices are fragrant, 30 to 45 seconds.

add the cornmeal to the pan and stir until the mixture thickens. Add the broth and whisk until smooth. Transfer the contents of the skillet to the slow-cooker insert and stir in the tomato sauce.

cover and cook on low for 6 to 7 hours, until the chili is thickened. Season with salt and pepper.

serve the chili in bowls and garnish with tortilla chips, shredded Cheddar cheese, and chopped red onion.

serves 8

Lone Star Sirloin Chili

Because this Tex-Mex favorite will serve an army, you can make a batch and freeze for up to six weeks. Real Texas chili, according to my Texan friends, doesn’t include beans or tomatoes. Since I’m not a real Texan, I’ve adapted this recipe to make it a crowd pleaser using Lone Star beer and chunks of sirloin and black beans. When you serve it, provide a condiment bar with tortilla chips, grated cheese, sour cream, chopped onions, and chopped pickled jalapeños for your guests to add as they please.

2½ pounds beef sirloin, cut into ½-inch pieces

2 teaspoons salt

Pinch of cayenne pepper (optional)

4 tablespoons olive oil

2 large sweet onions, such as Vidalia, coarsely chopped

2 cloves garlic, minced

2 tablespoons finely chopped jalapeño

2 teaspoons ancho chile powder (see savvy)

½ teaspoon ground cumin

½ teaspoon dried oregano

¼ cup cornmeal

2 cups beef broth

One 12-ounce bottle Lone Star or other beer

One 14- to 15-ounce can tomato purée

Two 14- to 15-ounce cans black beans, drained and rinsed

½ cup chopped fresh cilantro

sprinkle the beef evenly with the salt and cayenne (if using). Heat 2 tablespoons of the oil in a large skillet over mediumhigh heat. Add the beef in batches and brown on all sides.

transfer the meat to the insert of a 5- to 7-quart slow cooker.

lower the heat to medium-low and heat the remaining 2 tablespoons oil. Add the onions, garlic, jalapeño, chile powder, cumin, and oregano and sauté until the onions are softened, about 5 minutes, being careful to stir the mixture so the chile powder doesn’t burn. Add the cornmeal and stir until blended with the other ingredients, and cook for 1 minute. Stir in the broth, whisking, and bring to a boil.

transfer the contents of the skillet to the slow-cooker insert. Add the beer, tomato purée, and beans. Cover and cook on high for 4 to 5 hours or on low for 8 to 10 hours, until the meat is tender and the sauce is thickened.

skim off any fat from the top of the chili and stir in the cilantro before serving.

serves 8–10

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chile savvy

Ancho chile powder can be found in the Hispanic section of your grocery store and sometimes in the spice section. If you would prefer to use an all-purpose chili powder, Gephardt’s is a good brand, or try mail ordering from Penzey’s Spices (www.penzeys.com).

more savvy

Always sauté dried herbs and spices to release their oils, otherwise the finished dish will not have a balanced flavor. This is especially true of chili powders, which need to “bloom” in fat to reduce their harshness.

Back Bay Corn Chowder

Smoky, creamy, and sweet, this delicious warm-up filled with sweet corn, bacon, and potatoes is terrific to serve in mugs on a cold winter day. Cream and whole milk are my choices for this chowder; add them at the end of the cooking time to prevent separating.

8 strips bacon, cut into ½-inch dice (see savvy)

1 cup finely chopped onion

3 stalks celery, finely chopped

1½ teaspoons dried thyme leaves

½ cup all-purpose flour

4 cups chicken or vegetable broth

Tabasco sauce