Pork Beef and Black Bean Chili

Ingredients
2 tablespoons olive oil
1 pound ground pork
1 pound ground beef
1 pound chuck steak, fat trimmed, cut into 1-inch cubes
6 garlic cloves, minced
2 cups water
2 tablespoons ground cumin
2 tablespoons chili powder
2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon cayenne pepper
3 6-ounce cans tomato paste
2 teaspoons sugar
3 cups diced fresh tomatoes
3 cups diced onions
3 cups diced red bell peppers
3 cups canned black beans, drained, rinsed (from three 15-ounce cans)
1 cup chopped fresh cilantro
2 3/4 cups (about) beef broth
Grated cheddar cheese

Preparation
Heat olive oil in heavy large pot over medium-high heat. Add ground pork and ground beef and sauté until brown, about 3 minutes. Add cubed beef and garlic and sauté 5 minutes. Add 2 cups water; bring to boil. Add cumin, chili powder, oregano, salt, and cayenne pepper. Reduce heat, cover, and simmer 10 minutes. Add tomato paste and sugar and simmer 5 minutes. Add tomatoes, onions, and peppers and simmer until vegetables are tender, about 30 minutes. Add black beans and cilantro to chili. Add beef broth 3/4 cup at a time, until thinned to desired consistency. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.) Bring chili to simmer. Ladle hot chili into bowls; top with grated cheddar cheese and serve.

http://www.epicurious.com/recipes/food/views/Pork-Beef-and-Black-Bean-Chili-107280

Debbie's Crock Pot Chili

Servings: 4-6
Ingredients:

Seasoning Mix:
4 tablespoons chili powder
2 1/2 teaspoons ground coriander
2 1/2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
1 teaspoon oregano
1/2 teaspoon cayenne pepper

The Rest:
1 1/2 lbs ground beef
1 tablespoon minced onion
1 (28 oz) can diced tomatoes
1 (15 oz) can tomato sauce
2 (15 oz) cans kidney beans

Directions:
1. Mix together seasoning mix.
2. Store in an airtight container in a cool, dry place.
3. In a skillet, cook ground beef until no longer pink.
4. Drain.
5. Add onion and 3 tsp of seasoning mix.
6. In Crock-Pot, add tomatoes, tomato sauce, once can of beans and two more teaspoons of seasoning mix.
7. Place the other can of beans in a blender and process until smooth.
8. Add beans and meat to the crock pot.
9. Stir together.
10. Cook on low for 6 to 8 hours.

http://www.food.com/recipe/debbies-crock-pot-chili-45069

Braised Snapper

Paul Bartolotta's Orata All' Acqua Pazza

http://www.menshealth.com/nutrition/guide-cooking-fish/page/8

It’s called a braise. This rustic, bold-flavored approach will put to rest the notion that seafood is unsexy diet fare. If you're braising fillets, use sturdy ones: Bass, snapper, and grouper all hold their shape perfectly. The best part? You can skip the usual white wine and pair this baby with a hearty red.

Paul Bartolotta's Orata All' Acqua Pazza

• 1/2 cup extra-virgin olive oil (preferably Sicilian)
• 3 garlic cloves, sliced; 1 tsp crushed red-pepper flakes
• 2 lb whole Mediterranean orata (snapper may be substituted for this Italian sea bream)
• 12 oz cherry tomatoes (quartered)
• Sicilian sea salt and black pepper
• 1 cup water
• 1/4 cup coarsely chopped Italian parsley

Preheat the oven to 375°F. In an ovenproof saute pan or roasting pan, warm half the olive oil with the garlic and red-pepper flakes, and cook until the garlic is lightly browned. Add the tomatoes and lightly saute them.

Season the fish with sea salt and black pepper, place it in the pan with the tomatoes, and add water. Bake for about 20 minutes, until the fish reaches an internal temperature of 135° to 140°F. (Check it with a probe thermometer.) Remove the fish from the pan.

Cook the sauce on high heat until it's reduced to about a cup (8 to 10 ounces). Add the parsley and the rest of the olive oil. Add salt and pepper, if necessary. Fillet the whole fish and dress with a few spoonfuls of the sauce. Serve immediately. Makes 4 servings

OR

http://www.esquire.com/features/guy-food/pesce-alla-palermitana-recipe-ll-1107

Ingredients
Serves 2

• 4 oz (1/4 lb) fingerling potatoes (at least 3)
• 2 oz (4 tbsp) extra-virgin olive oil
• 1 clove garlic, peeled and thinly sliced
• 10 oz cherry tomatoes (about 1 pint), quartered
• 8 green olives, pitted and sliced
• 2 oz capers, rinsed and drained
• 4 sprigs fresh oregano
• 1 lemon, quartered
• 4 oz (1/4 cup) dry white wine
• 2 6-oz orata (sea bream) fillets (or substitute red snapper or American bass)
• Coarse salt and ground black pepper
• 4 oz (1/4 cup) water
• 1 tbsp chopped oregano
• 1 tbsp chopped Italian flat-leaf parsley
• Olive oil for drizzling

Instructions
1. In a saucepan of cold water bring fingerlings to a boil and cook for 6 to 8 minutes. Drain, halve lengthwise, and reserve.
2. Preheat oven to 450 degrees.
3. In a large (12-inch) ovenproof sauté pan over medium heat, warm 2 tbsp olive oil. Add garlic and cook until lightly browned, about 3 minutes. Add tomatoes, potatoes, olives, capers, oregano sprigs, lemon, and white wine.
4. Season fish with salt and pepper and place skin-side up in pan. Add water and bake in preheated oven for 8 minutes, or until the fish has reached an internal temperature of 140 degrees. Remove fish from pan and reserve.
5. Place pan over high heat and simmer until liquid is reduced by half. Add chopped oregano and parsley and remaining olive oil. Adjust seasoning. Divide sauce evenly (including potatoes and lemon wedges) between 2 plates. Place fish on top of sauce and drizzle with olive oil.

Paul Bartolotta is the chef of Bartolotta Ristorante di Mare at Wynn Las Vegas.