Tag archive for "Chili powder"

Sweet Holiday Tender Brisket with Red Wine

kosher meat recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes, rosh hashanah roast , lamb, and brisket recipes

Sweet Holiday Tender Brisket with Red Wine

1 Comment 10 September 2015

Here is another kosher recipe to put on to your seder menu.

Brisket, brick roast and minute steak recipes are staples for our Jewish holiday meals. I buy organic brick roast at the Kosher butcher. Hopefully there are less unwanted chemicals and hormones in the beef! This is a quick and easy recipe for Passover.


This recipe is courtesy of Gourmet Kosher Cooking

Brisket Recipe Ingredients:

  • 2 medium shallots, minced
  • 2 cloves garlic, minced
  • 4  teaspoons chili powder
  • 4  teaspoons smoked paprika or Hungarian paprika
  • 2  teaspoons ground cinnamon
  • 2  teaspoons oregano
  • 1  teaspoon kosher salt
  • 4  pounds first-cut brisket
  • ¼ cup red wine
  • 1  cup chicken stock
  • 1  14-ounce can diced tomatoes
  • ¼  cup packed dark brown sugar
  • ¼  cup cider vinegar


  1. Combine shallots, garlic, chili powder, paprika, cinnamon, oregano and salt in a small bowl. Rub into both sides of meat. Set the meat in a 9-by-13-inch baking dish, cover and refrigerate for at least 8 hours or overnight.
  2. Pour wine and stock over the meat. Cover the pan with foil and set aside at room temperature while the oven heats to 350°F.
  3. Bake the brisket, covered, for 2 hours. Meanwhile, blend tomatoes, brown sugar and vinegar in a large blender or food processor until smooth.
  4. After 2 hours, pour the tomato mixture over the meat; continue baking, covered, until fork-tender, basting with pan juices every 30 minutes, for about 1 1/2 hours more.
  5. Remove the meat from the sauce. Let rest for 10 minutes; then slice against the grain. Skim the fat from the sauce in the pan; pour the sauce over the meat and serve.

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Super Bowl Chili

kosher appetizer recipes, kosher meat recipes, kosher recipes

Super Bowl Chili

No Comments 01 January 2011

Super Bowl Sunday is just around the corner! As a party planner I would generally be talking about table settings with a twist football.. or some fabulous take on Super Bowl. But let’s be honest ladies, our boyfriends, husbands, brothers, etc.., aren’t about to gather ’round the table and have a civilized meal on super bowl Sunday. You’re more likely to find them slightly possessed and consumed with their flat screens. With that being said, I think Super Bowl Sunday calls for good times, informality, and best of all- comfort food.

Which brings me to this…

I hope you all enjoy this chili recipe. It’s one of my husbands favorite dishes and pairs best with rice, pasta, tortilla chips, hamburger buns, or eat it as is!

What you will need for this Kosher Recipe

  • 2 lb. Ground Beef
  • 1 Onion, diced
  • 3 – 8 Ounce cans of Hunts Tomato Sauce
  • 1 – 8 Ounce Jar of Salsa
  • 2 Cans Dark Red Kidney Beans
  • 4 Tablespoons Chili Seasoning Mix
  • 1/4 Cup Beer
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Ground Black Pepper
  • 1/2 Teaspoon Garlic powder

Directions for this Kosher Recipe

1. Saute the onion with 1 tablespoon vegetable oil over medium / high heat in a large pot until translucent, or for 5 minutes.

2. Add the meat until browned

3. Add All of the remaining ingredients, mix, and lower heat to a simmer.

4. Let the chili simmer for about 1 hour and 15 minutes uncovered. Stir occasionally.

5. Enjoy!

So stay in this Sunday, watch your favorite team playing in chilling weather while you’re in the comfort of your home, and enjoy a bowl of Super Bowl Chili!

Lillian Antar Shomer

Event Design & Planning

Phone: (917) 621-5985

Email: LillyShomer@gmail.com

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Healthy Black Bean Soup

kosher recipes

Healthy Black Bean Soup

No Comments 04 November 2010

By Janet Harary

“Be creative with toppings – onions, parsley, cilantro, sour cream, diced tomatoes, pico de gallo, tortilla strips, shredded cheese, diced peppers, french bread…”

Needed for this Kosher Recipe

  • 1 tablespoon vegetable oil shopping list
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 carrots, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 4 cups chicken or vegetable (for vegetarian) stock
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 (8.75 ounce) can whole kernel corn (or use fresh corn from 2 corn on the cob)
  • 1/4 teaspoon ground black pepper
  • 1 (14.5 ounce) can stewed tomatoes
  • juice of one small lime (optional)

How to Make this Kosher Recipe

In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.

Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender. You can control the thickness by reducing or adding the amount of stock.

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