Slow Cooker Chili

Use your slow cooker to make mealtime come together fast. You can brown the meat first (in a large skillet over medium-high heat), or combine the raw meat with the other ingredients and let the slow cooker do all the work.

• 1-1/4 lb. ground beef
• 1/4 cup dry red wine
• 1 Tbs. chili powder
• 1 tsp. sugar
• 1 tsp. ground cumin
• 1/4 tsp. salt
• 1/4 tsp. ground cinnamon
• 1 clove garlic, minced
• One 15-oz. can red kidney beans, rinsed and drained
• One 15-oz. can black beans, rinsed and drained
• One 14-oz. can Mexican-style stewed tomatoes with jalapeño chile peppers and spices, undrained
• 6 Tbs. shredded Cheddar cheese

Sides and Toppings

• Sour cream
• Diced onion
• Diced tomato
• Diced avocado
• Shredded cheddar Cheese
• Warmed tortillas with honey and butter

Combine all of the ingredients except for the sides and toppings in a medium to large slow cooker and mix well. Cover and cook on HIGH for 4 hours or on LOW for 6 hours. Serve with the sides and toppings in bowls on the side.

Smoky Tomato Soup

A combination of bacon and smoked paprika gives this tomato soup a strong profile that goes perfectly with a gooey grilled cheese sandwich. Go with the sweet pimentón for a rich taste with little heat, or try the hot for a spicier kick in the soup.

• 1 Tbs. olive oil
• 3 thick strips bacon (about 3 oz.), thinly sliced
• 1 large yellow onion, diced (about 1-1/2 cups)
• Kosher salt 
• 1 Tbs. unbleached all-purpose flour
• 1 Tbs. chopped fresh thyme
• 1/2 tsp. sweet or hot pimentón (smoked paprika)
• One 28-oz. can whole tomatoes and their juices (3 cups) (preferably San Marzano)
• 2 cups lower-salt chicken broth
• 2 Tbs. heavy cream
• Freshly ground black pepper

Put the oil in a large saucepan, add the bacon, and cook over medium heat, stirring occasionally, until the bacon renders most of its fat, about 5 minutes. Transfer the bacon to a plate lined with paper towels; let drain and cool, and then coarsely chop. Add the onion and 1/2 tsp. salt to the pan and cook, stirring, until the onion softens and starts to brown lightly, about 5 minutes. Stir in the flour, 2 tsp. thyme, and the pimentón, and cook, stirring, for 1 minute. Add the tomatoes and chicken broth, and bring to a boil. Reduce to a simmer, cover with the lid slightly ajar, and cook, stirring occasionally, until the mixture thickens and the flavors meld, about 15 to 20 minutes. Using an immersion blender or working in batches in a regular blender, purée the soup. Return the soup to the pan, stir in the cream, and bring to a boil. Taste and season with salt and pepper if needed, ladle the soup into serving bowls and serve sprinkled with the bacon pieces and the remaining thyme.

Sicilian Meatballs with Fresh Basil Marinara

These baseball-sized meatballs are a mainstay of the Bi-Rite market's deli case. One is enough for most appetites, but have two if you're ravenous.

• 1/2 cup fresh breadcrumbs
• 1/4 cup whole milk
• 1 large egg
• 3/4 cup grated Parmigiano-Reggiano, more for sprinkling
• 1/4 cup ketchup
• 2 Tbs. chopped parsley
• 1 tsp. finely chopped fresh oregano
• 1 tsp. finely chopped fresh thyme
• 1 small onion, finely chopped
• 4 large cloves garlic, minced
• Kosher salt
• Freshly ground black pepper
• 1-1/2 pounds ground beef
• 3 Tbs. extra-virgin olive oil
• 1 (28-ounce) can crushed tomatoes
• Sugar, as needed
• 2 Tbs. chopped fresh basil

Put a rack in the center of the oven and heat to 375°F. Line a large rimmed baking pan with parchment or a nonstick liner and set aside.

Put the breadcrumbs and milk in a large mixing bowl, stir to blend, and
set aside for 5 minutes. With your hands, squeeze and mash the
breadcrumbs so that they make a smooth paste. Add the egg and whisk,
then add the Parmigiano, ketchup, parsley, oregano, thyme, half the
onion, half the garlic, 2 teaspoons salt, and 1/2 teaspoon pepper. Stir to
blend.

With your hands, break the beef into small chunks and add to the bowl.
Mix gently but thoroughly; overmixing will make the meatballs tough and
dry. When all the ingredients are evenly combined, shape the mixture
into 6 balls and arrange on the baking sheet.

Bake until an instant-read thermometer reads 165°F at the center of a meatball, 40 to 45 minutes.

While the meatballs are baking, make the sauce. Heat the olive
oil in a medium saucepan over medium heat. Add the remaining half onion
and 1 teaspoon salt and increase the heat to medium-high. Cook, stirring
frequently, until translucent, about 3 minutes. Add the remaining half
garlic and cook until aromatic, about 1 minute. Add the tomatoes, bring
to a boil, and lower the heat to maintain a vigorous simmer.

Cook,
stirring occasionally, until reduced to a thick sauce, 
10 to 15
minutes. Taste the sauce and add a pinch or two of sugar if it seems tootangy, and season with more salt if necessary. Stir in the basil and
keep warm until the meatballs come out of the oven.

Spoon the sauce
generously over the meatballs and bake for another 5 to 10 minutes to
blend the flavors. Garnish with a sprinkling of Parmigiano.

Sicilian Meatballs with Fresh Basil Marinara

These baseball-sized meatballs are a mainstay of the Bi-Rite market's deli case. One is enough for most appetites, but have two if you're ravenous.

• 1/2 cup fresh breadcrumbs
• 1/4 cup whole milk
• 1 large egg
• 3/4 cup grated Parmigiano-Reggiano, more for sprinkling
• 1/4 cup ketchup
• 2 Tbs. chopped parsley
• 1 tsp. finely chopped fresh oregano
• 1 tsp. finely chopped fresh thyme
• 1 small onion, finely chopped
• 4 large cloves garlic, minced
• Kosher salt
• Freshly ground black pepper
• 1-1/2 pounds ground beef
• 3 Tbs. extra-virgin olive oil
• 1 (28-ounce) can crushed tomatoes
• Sugar, as needed
• 2 Tbs. chopped fresh basil

Put a rack in the center of the oven and heat to 375°F. Line a large rimmed baking pan with parchment or a nonstick liner and set aside.

Put the breadcrumbs and milk in a large mixing bowl, stir to blend, and
set aside for 5 minutes. With your hands, squeeze and mash the
breadcrumbs so that they make a smooth paste. Add the egg and whisk,
then add the Parmigiano, ketchup, parsley, oregano, thyme, half the
onion, half the garlic, 2 teaspoons salt, and 1/2 teaspoon pepper. Stir to
blend.

With your hands, break the beef into small chunks and add to the bowl.
Mix gently but thoroughly; overmixing will make the meatballs tough and
dry. When all the ingredients are evenly combined, shape the mixture
into 6 balls and arrange on the baking sheet.

Bake until an instant-read thermometer reads 165°F at the center of a meatball, 40 to 45 minutes.

While the meatballs are baking, make the sauce. Heat the olive
oil in a medium saucepan over medium heat. Add the remaining half onion
and 1 teaspoon salt and increase the heat to medium-high. Cook, stirring
frequently, until translucent, about 3 minutes. Add the remaining half
garlic and cook until aromatic, about 1 minute. Add the tomatoes, bring
to a boil, and lower the heat to maintain a vigorous simmer.

Cook,
stirring occasionally, until reduced to a thick sauce, 
10 to 15
minutes. Taste the sauce and add a pinch or two of sugar if it seems tootangy, and season with more salt if necessary. Stir in the basil and
keep warm until the meatballs come out of the oven.

Spoon the sauce
generously over the meatballs and bake for another 5 to 10 minutes to
blend the flavors. Garnish with a sprinkling of Parmigiano.

Tomato-Fennel Soup

• 2 Tbs. unsalted butter
• 1 medium yellow onion, finely diced
• Kosher salt
• 1/2 tsp. whole fennel seeds, chopped
• Pinch crushed red pepper flakes
• 1 28-oz. can crushed tomatoes
• 1 cup low-salt canned chicken broth; more as needed
• 1/4 cup fresh orange juice
• 1/2 cup whole or low-fat milk
• Freshly ground black pepper

In a 4-qt. saucepan, melt the butter over medium heat. Add the onion and a big pinch of salt. Cook until softened but not browned, stirring frequently, about 5 minutes. Add the fennel seeds and a pinch of red pepper flakes and cook for another minute. Add the tomatoes, broth, and orange juice. Increase the heat to medium high and bring to a boil. Reduce the heat to medium or medium low and simmer for 15 minutes to meld the flavors.

Remove the soup from the heat. Using a hand blender or a regular blender, purée the soup. Add the milk and if the soup seems thick, add more chicken broth until thinned to your liking. Season to taste with salt and pepper. If necessary, gently reheat before serving.

Slow Cooker Chili

Use your slow cooker to make mealtime come together fast. You can brown the meat first (in a large skillet over medium-high heat), or combine the raw meat with the other ingredients and let the slow cooker do all the work.

• 1-1/4 lb. ground beef
• 1/4 cup dry red wine
• 1 Tbs. chili powder
• 1 tsp. sugar
• 1 tsp. ground cumin
• 1/4 tsp. salt
• 1/4 tsp. ground cinnamon
• 1 clove garlic, minced
• One 15-oz. can red kidney beans, rinsed and drained
• One 15-oz. can black beans, rinsed and drained
• One 14-oz. can Mexican-style stewed tomatoes with jalapeño chile peppers and spices, undrained
• 6 Tbs. shredded Cheddar cheese

Sides and Toppings

• Sour cream
• Diced onion
• Diced tomato
• Diced avocado
• Shredded cheddar Cheese
• Warmed tortillas with honey and butter

Combine all of the ingredients except for the sides and toppings in a medium to large slow cooker and mix well. Cover and cook on HIGH for 4 hours or on LOW for 6 hours. Serve with the sides and toppings in bowls on the side.

Slow Cooker Chili

Use your slow cooker to make mealtime come together fast. You can brown the meat first (in a large skillet over medium-high heat), or combine the raw meat with the other ingredients and let the slow cooker do all the work.

• 1-1/4 lb. ground beef
• 1/4 cup dry red wine
• 1 Tbs. chili powder
• 1 tsp. sugar
• 1 tsp. ground cumin
• 1/4 tsp. salt
• 1/4 tsp. ground cinnamon
• 1 clove garlic, minced
• One 15-oz. can red kidney beans, rinsed and drained
• One 15-oz. can black beans, rinsed and drained
• One 14-oz. can Mexican-style stewed tomatoes with jalapeño chile peppers and spices, undrained
• 6 Tbs. shredded Cheddar cheese

Sides and Toppings

• Sour cream
• Diced onion
• Diced tomato
• Diced avocado
• Shredded cheddar Cheese
• Warmed tortillas with honey and butter

Combine all of the ingredients except for the sides and toppings in a medium to large slow cooker and mix well. Cover and cook on HIGH for 4 hours or on LOW for 6 hours. Serve with the sides and toppings in bowls on the side.

Tomato-Cheddar Soup with Ham Toasties

In this riff on the classic combination of tomato soup and grilled cheese, the cheese is melted into the soup itself. The ham sandwiches, served on the side, are perfect for dunking.

• 3 oz. (6 Tbs.) unsalted butter, softened
• 1 small sweet onion, such as Vidalia, coarsely chopped (about 1-1/4 cups)
• 2 medium cloves garlic, coarsely chopped
• 1 large sprig fresh thyme
• 1/2 cup dry white wine (optional)
• 2 14-oz. cans diced fire-roasted tomatoes and their juice
• 2 cups lower-salt chicken broth
• Kosher salt and freshly ground black pepper
• 8 slices country white sandwich bread
• 8 slices deli ham, preferably Black Forest
• 2 Tbs. Dijon mustard
• 1/2 cup heavy cream
• 4 oz. sharp Cheddar, finely grated (2 cups using a rasp grater)

Position a rack in the center of the oven. Put a baking sheet on the rack and heat the oven to 400°F.

Melt 2 Tbs. of the butter in a 3-quart saucepan over medium-low heat. Add the onion, garlic, and thyme and cook, stirring occasionally, until the onion softens, about 5 minutes.

Turn the heat to medium high, add the wine, if using, and cook until reduced by half, about 3 minutes.

Add the tomatoes, chicken broth, 1 tsp. salt, and 1/2 tsp. pepper and bring to a boil. Lower the heat, cover, and simmer, stirring occasionally, for 10 minutes to meld the flavors.

Meanwhile, make 4 sandwiches with the bread, ham, and mustard. Butter the outsides of the sandwiches with the remaining 4 Tbs. butter and transfer to the hot baking sheet. Bake, flipping once, until golden-brown on both sides, 6 to 10 minutes.

Remove the thyme sprig from the soup and blend the soup with an immersion blender or in batches in a blender until smooth, about 2 minutes. Return the soup to the pot, stir in the cream, and bring just to a simmer over medium heat. Reduce the heat to low and stir in the cheese, a handful at a time, until melted. Season to taste with salt and pepper.

Serve the soup with the sandwiches.

Capellini with Shellfish, Haricots Verts & Tomatoes

Haricots verts are slender, young green beans. If you can't find them, substitute regular green beans but slice them lengthwise.

• 24 littleneck clams, scrubbed and rinsed
• 1/4 cup olive oil
• 1/2 lb. large sea scallops, halved or quartered depending on their size
• 6 cloves garlic, crushed
• 2 cups cored, peeled, and crushed plum tomatoes or 1 can (28 oz.) Italian plum tomatoes (I like San Marzano brand), drained, seeded, and crushed
• 1/4 tsp. crushed red pepper flakes
• Kosher salt
• 1/4 lb. haricots verts, trimmed
• 1 Tbs. chopped fresh flat-leaf parsley
• 1/2 lb. dried capellini or linguine

Put the clams and about 1/2 cup water in a medium skillet. Cover and steam over high heat until the clams open, about 2 min. Discard any that don't open. Remove the clams and reserve. Strain the liquid from the pan and reserve. In the same skillet, wiped dry, heat 2 Tbs. of the oil over high heat. Add the scallops and sear on both sides until lightly browned, about 2 minutes; remove and reserve them. In the same skillet, heat the crushed garlic in the remaining 2 Tbs. oil until lightly browned. Add the tomatoes and red pepper flakes and simmer over moderate heat for 15 minutes.

Meanwhile, bring a large pot of water to a boil and add 1 Tbs. salt. Add the haricots verts and cook until just tender; remove with a slotted spoon and add them to the tomato sauce. (Keep the water boiling.) Add the scallops, the clams, and the strained clam liquid to the tomato sauce and cook until the sauce is slightly reduced, about 3 minutes. Stir in the parsley.

While the sauce reduces, stir the pasta into the boiling water and cover until the water comes back to a boil. Uncover and cook until the pasta just starts to become pliable but is still somewhat firm, about 2 minutes. With tongs, lift the pasta, let it drain for a moment over the boiling water, and add it to the sauce, tossing well, to finish cooking. When the pasta is al dente, transfer the pasta and sauce to a warm serving platter or individual bowls and serve immediately.

Slow Cooker Chili

Use your slow cooker to make mealtime come together fast. You can brown the meat first (in a large skillet over medium-high heat), or combine the raw meat with the other ingredients and let the slow cooker do all the work.

• 1-1/4 lb. ground beef
• 1/4 cup dry red wine
• 1 Tbs. chili powder
• 1 tsp. sugar
• 1 tsp. ground cumin
• 1/4 tsp. salt
• 1/4 tsp. ground cinnamon
• 1 clove garlic, minced
• One 15-oz. can red kidney beans, rinsed and drained
• One 15-oz. can black beans, rinsed and drained
• One 14-oz. can Mexican-style stewed tomatoes with jalapeño chile peppers and spices, undrained
• 6 Tbs. shredded Cheddar cheese

Sides and Toppings

• Sour cream
• Diced onion
• Diced tomato
• Diced avocado
• Shredded cheddar Cheese
• Warmed tortillas with honey and butter

Combine all of the ingredients except for the sides and toppings in a medium to large slow cooker and mix well. Cover and cook on HIGH for 4 hours or on LOW for 6 hours. Serve with the sides and toppings in bowls on the side.

Smoky Tomato Soup

A combination of bacon and smoked paprika gives this tomato soup a strong profile that goes perfectly with a gooey grilled cheese sandwich. Go with the sweet pimentón for a rich taste with little heat, or try the hot for a spicier kick in the soup.

• 1 Tbs. olive oil
• 3 thick strips bacon (about 3 oz.), thinly sliced
• 1 large yellow onion, diced (about 1-1/2 cups)
• Kosher salt 
• 1 Tbs. unbleached all-purpose flour
• 1 Tbs. chopped fresh thyme
• 1/2 tsp. sweet or hot pimentón (smoked paprika)
• One 28-oz. can whole tomatoes and their juices (3 cups) (preferably San Marzano)
• 2 cups lower-salt chicken broth
• 2 Tbs. heavy cream
• Freshly ground black pepper

Put the oil in a large saucepan, add the bacon, and cook over medium heat, stirring occasionally, until the bacon renders most of its fat, about 5 minutes. Transfer the bacon to a plate lined with paper towels; let drain and cool, and then coarsely chop. Add the onion and 1/2 tsp. salt to the pan and cook, stirring, until the onion softens and starts to brown lightly, about 5 minutes. Stir in the flour, 2 tsp. thyme, and the pimentón, and cook, stirring, for 1 minute. Add the tomatoes and chicken broth, and bring to a boil. Reduce to a simmer, cover with the lid slightly ajar, and cook, stirring occasionally, until the mixture thickens and the flavors meld, about 15 to 20 minutes. Using an immersion blender or working in batches in a regular blender, purée the soup. Return the soup to the pan, stir in the cream, and bring to a boil. Taste and season with salt and pepper if needed, ladle the soup into serving bowls and serve sprinkled with the bacon pieces and the remaining thyme.

Tomato-Cheddar Soup with Ham Toasties

In this riff on the classic combination of tomato soup and grilled cheese, the cheese is melted into the soup itself. The ham sandwiches, served on the side, are perfect for dunking.

• 3 oz. (6 Tbs.) unsalted butter, softened
• 1 small sweet onion, such as Vidalia, coarsely chopped (about 1-1/4 cups)
• 2 medium cloves garlic, coarsely chopped
• 1 large sprig fresh thyme
• 1/2 cup dry white wine (optional)
• 2 14-oz. cans diced fire-roasted tomatoes and their juice
• 2 cups lower-salt chicken broth
• Kosher salt and freshly ground black pepper
• 8 slices country white sandwich bread
• 8 slices deli ham, preferably Black Forest
• 2 Tbs. Dijon mustard
• 1/2 cup heavy cream
• 4 oz. sharp Cheddar, finely grated (2 cups using a rasp grater)

Position a rack in the center of the oven. Put a baking sheet on the rack and heat the oven to 400°F.

Melt 2 Tbs. of the butter in a 3-quart saucepan over medium-low heat. Add the onion, garlic, and thyme and cook, stirring occasionally, until the onion softens, about 5 minutes.

Turn the heat to medium high, add the wine, if using, and cook until reduced by half, about 3 minutes.

Add the tomatoes, chicken broth, 1 tsp. salt, and 1/2 tsp. pepper and bring to a boil. Lower the heat, cover, and simmer, stirring occasionally, for 10 minutes to meld the flavors.

Meanwhile, make 4 sandwiches with the bread, ham, and mustard. Butter the outsides of the sandwiches with the remaining 4 Tbs. butter and transfer to the hot baking sheet. Bake, flipping once, until golden-brown on both sides, 6 to 10 minutes.

Remove the thyme sprig from the soup and blend the soup with an immersion blender or in batches in a blender until smooth, about 2 minutes. Return the soup to the pot, stir in the cream, and bring just to a simmer over medium heat. Reduce the heat to low and stir in the cheese, a handful at a time, until melted. Season to taste with salt and pepper.

Serve the soup with the sandwiches.