Meat's

CHIPOTLE BEEF CHILI WITH LIME CREMA

A typical chili of the depression years
consisted of cheap meat stretched by even cheaper
beans. Chili remained modestly popular even when
the hard times waned, until Lyndon Johnson boosted
its national profile during the 1960s. Now chili
is back and bigger than ever. Even with the modern
addition of smoked jalapeños (chipotles), the
inclusion of black beans and beer, and a stylish
drizzle of lime crema, this recipe is a classic-
hot, hearty and filling.

• 3 pounds ground beef
• 3 cups chopped onions
• 6 garlic cloves, finely chopped
• 1/2 cup chili powder
• 2 14§-ounce cans beef broth
• 1 cup canned crushed tomatoes with added
  puree
  
• 1/2 cup stout or dark beer
• 2 tablespoons minced canned chipotle
  chilies
  
• 2 tablespoons yellow cornmeal
• 2 15 1/2-ounce cans black beans, drained,
  rinsed
  
• 1 1/2 cups sour cream
• 2 tablespoons fresh lime juice
• 1 tablespoon grated lime peel
• Corn tortilla chips

Heat heavy large pot over high heat. Add beef;
sauté until cooked through, breaking up meat
with spoon, about 8 minutes. Transfer to large
bowl. Add onions and garlic to same pot. Sauté
until onions are tender, 8 minutes. Add chili
powder. Sauté until fragrant, 3 minutes. Add
beef, broth, tomatoes, stout and chilies. Cover
partially; simmer until chili is thick, stirring
often, about 1 hour 10 minutes.
Gradually stir cornmeal into chili. Stir in
beans. Simmer until heated through. Season
generously with salt and pepper. (Can be made
1 day ahead. Cover and chill. Rewarm over
medium heat.)
Whisk sour cream, lime juice and lime peel in
small bowl. Season with salt.
Spoon chili into bowls. Spoon lime crema atop
chili. Serve with chips.

Makes 6 to 8 servings.

CROWN ROAST OF PORK WITH APPLE AND

A simply spectacular main-course. Ask the
butcher to grind any pork trimmings to use in
the stuffing. Either hard cider or Pinot Noir
would be delicious alongside.

For pork

• 1 8-pound crown roast of pork (12 ribs)
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon dried thyme
• 1/2 teaspoon crumbled dried sage
• 1/2 teaspoon ground black pepper

Apple Stuffing

• 1 C onions, finely chopped
• 1 C celery, finely chopped
• 1 T butter
• 4 C slightly stale french bread, in small
  cubes
  
• 2 apples, cored, peeled, and chopped
• ½ C sultanas
• 1 T fresh rosemary, finely chopped
• salt and freshly ground pepper to taste
• ½ C brandy

For gravy

• 1 cup apple cider
• 4 teaspoons cornstarch
• 2 tablespoons applejack brandy or brandy

Make pork:
Position pork atop 9- to 10-inch-diameter tart
pan bottom. Transfer to large rimmed baking
sheet. Brush pork with oil. Combine salt, sugar,
thyme, sage and pepper in small bowl. Rub spice
mixture over pork. Cover with plastic and
refrigerate overnight.
Position rack in bottom third of oven and preheat
to 450°F. Fill pork cavity with enough stuffing
to mound in center. Cover tips of pork bones with
foil. Roast pork 20 minutes. Reduce temperature
to 325°F. Continue roasting until thermometer
inserted into center of pork meat registers 150°F,
about 1 hour 50 minutes. Remove foil from bones.
Continue roasting until thermometer inserted into
center of pork and stuffing registers 155°F,
about 15 minutes longer. Carefully transfer roast
atop tart pan bottom to platter.

Make gravy:
Add 1 cup broth to baking sheet and scrape up
browned bits from bottom of baking sheet. Pour
juices into 2-cup glass measuring cup; freeze 15
minutes. Spoon fat off top of pan juices. Transfer
pan juices to medium saucepan. Add remaining 1/2
cup beef broth and apple cider. Bring to boil.
Dissolve cornstarch into applejack in small bowl;
whisk into broth mixture. Boil until gravy
thickens slightly, about 3 minutes. Season with
salt and pepper. Transfer gravy to sauceboat.
Carve roast between bones to separate chops.
Serve with stuffing and gravy.

Serves 10.