Smoky Orange Chili with sweet potato, beans, beef

While experimenting with the recently purchased smoked paprika and dried chipotle chili peppers, and  trying to empty the cupboards and freezer of ingredients that needed to be used, I came up with this unique chili.  Adding orange zest and corn balanced the smokiness of the paprika and chipotle that I am not quite used to yet.

Saute: 1 pound ground beef in large pot. Remove cooked beef and and sauté:

Large red onion, diced

2 red or green peppers, diced

3 garlic cloves, diced

Add spices:

1 T chili powder

2 tsp cumin

2 tsp smoked paprika

1/2 dried chipotle pepper, seeds removed, diced

Add: 

Large sweet potato, diced.  

Red kidney beans, a very large can and a small can (about 40 oz and 15 oz), rinsed and drained.

Tomatoes, 1 qt of home-canned tomatoes and 1 large can (28 oz) of diced tomatoes.

Add the cooked ground beef back into the pot.

The Correctors: Orange Zest and Corn

After simmering for a while, I decided it had too much of a smoky flavor for my taste.  There was 1 small orange wasting away in the bin. I added the zest and juice from the little orange to the chili and simmered it for about 30 minutes more.  

Add 2 cups frozen corn and simmer until heated through, about 15 minutes more. Let it sit for a little while. 

The orange zest and the sweetness of the corn mellowed out the smokiness. I liked it even better the next day.

Curried Lentil Stews (Red or Brown)

I make variations of these recipes frequently during the winter.  It is very filling and makes good leftovers for lunch. Recipe inspirations are from  Kalyn's Kitchen blog, NY Times, and Gourmet (links to originals at bottom of post).  

THE BASICS
1.  Saute diced large onion, garlic, ginger.  Add diced celery and carrot if you want.

2. Add the spices you like. Some options:
     a) 1 T minced garlic, 2 tsp fresh ginger, 1 tsp turmeric, 1 tsp Garam masala, 1.5 tsp ground cardamon, 1/4 tsp cayenne pepper, 1 tsp cumin   3/4 cup celery
     b) 4 garlic cloves, minced, 1-inch piece fresh ginger root, peeled and grated, 1 1/2 teaspoons garam masala, 1 1/2 teaspoons curry powder, 1 jalapeño pepper, seeded and chopped
     c) 2 tablespoons peeled and minced ginger, 1 tablespoon mild curry powder (such as a mild Madras)*1/2 tsp salt, 1/4 tsp pepper,  1 carrot, 1 celery rib, diced.  (*this is not hot at all, it uses the sweet spices of cardamon, cinnamon, nutmeg, fennel, etc. see below for a recipe)

3. Add the Liquid and Lentils: 
4 to 5 cups chicken, beef, or vegetable stock, or even water will work
1 1/2 cups red lentils (NY Times recipe used regular dried (brown) lentils)

4. ADD one or a mixture of these VARIATIONS
    a) 1 can (15 oz) chickpeas, rinsed  and 1 can (14.5 oz.) diced tomatoes 
    b) 2 pounds (4 cups) sweet potatoes,in 1/2 cubes, 1 lb swiss chard
    c) 1.5 pounds (4 cups) butternut squash in 1/2 cubes, some spinach (or a box or even 1/2 box of frozen spinach)

5. Simmer for about an hour until it is consistency you like.  Add the greens about half-way through cooking time.

6. Add an ACID:  If you didn't use  tomatoes, add juice from 1/2 lime or a tsp or 2 of lemon juice.

7. OPTIONAL: Serve with brown rice,  sour cream or yogurt on top

REFERENCES:
a) Kalyn's Kitchen: Spicy Red Lentil and Chickpea Stew (Paula's Moroccan Lentil Stew):
http://kalynskitchen.blogspot.com/2009/10/recipe-for-spicy-red-lentil-and.html 
b) NY Times: Curried Lentils With Sweet Potatoes and Swiss Chard: 
http://www.nytimes.com/2007/11/14/dining/142arex.html
c) Gourmet: Curried-Squash and Red-Lentil Soup: 
http://www.epicurious.com/recipes/food/views/Curried-Squash-and-Red-Lentil-Soup-351416#ixzz18EKgO8oT

A sweet curry recipe:
Directions:  Over Low heat in dry skillet, heat the seeds until most pop, then add the rest and heat until quite hot, but not burnt.  Run through coffee grinder or use mortar and pestle to crush seeds. Cool. Store in airtight jar.

8 tablespoons coriander seeds
6 tablespoons cumin seeds
1 tablespoon mustard seeds
1 tablespoon fennel seeds
4 tablespoons ground cinnamon
8 tablespoons peppercorns
1 tablespoon ground nutmeg (or allspice)
1 tablespoon whole cloves (I think I used ground cloves)
2 tablespoons ground cardamom
2 tablespoons turmeric
2 tablespoons ground ginger
1/2 tablespoon cayenne (or leave it out, you can always cayenne or chili powder to pot)