Posted by: J Nyman | October 23, 2008

October Recipes: Kickin’ Pork Chili and Beef Broccoli Stir Fry

Kickin’ Pork Chili

This month, I’ve chosen Chili for the pork recipe.  Reason?  I was inspired by the beans!  I’ve been shelling dry beans for next year’s seed and fresh beans for eating this week and wanted to share some of my beany-ness with you.

This is more of a concept than an actually recipe.  For those of you who have a favourite Chili recipe already, you could simply experiment with some of the following ideas:

Add Pork

  • Cut your favourite (or least favourite, as it will take on the chili flavour) cut of pork into one inch cubes.
  • Season with salt and pepper before browning in hot oil in small batches.  Add to chili before simmering.
  • Also, cook bacon till crisp and crumble into chili.  How much bacon, you ask?  It’s up to you.  How much do you like bacon?
  • Use the left over  oil to saute your onions, peppers, garlic or other veggie additions.

    This tantalizing chili recipe comes from  Follow the recipe, or don't.  You can take a lot of creative license with chili!

Make Kickin’ Chili

The next suggestion sounded a little odd to me the first time I read it, but then I remembered experimenting with dark chocolate in my chili once upon a time.  Suddenly, coffee doesn’t sound so strange.

  • If you’re using your own chili recipe, simply replace some of the liquid with good quality coffee.  Substitute about 1/8 cup of coffee per serving of chili.
  • If you like the sound of caffeine in your food ;), but don’t have a favourite chili recipe click on the picture above for a somewhat complex version from

Beef and Broccoli Stir Fry

This is one of my favourite, easy stir fry recipes.  With luck, there will still be some local broccoli around to use in it!


  • 1/4 cup soy sauce
  • 1/4 cup dry Sherry
  • 1 tablespoon honey
  • 1 tablespoon (packed) chopped garlic
  • 2 teaspoons grated orange peel
  • 1 pound flank steak, cut diagonally across grain into thin strips
  • 1 large head broccoli, cut into florets
  • 2 tablespoons vegetable oil
  • 1 tablespoon cornstarch
  • Cooked rice of your choice


Whisk first 5 ingredients in large bowl. Add meat; toss to coat. Cover and refrigerate at least 1 hour and up to 4 hours.

Blanch broccoli in large pot of boiling salted water 2 minutes. Drain. Rinse under cold water; drain well.

Heat oil in heavy large wok or skillet over high heat. Drain meat well, reserving marinade. Add cornstarch to reserved marinade and mix until smooth; set aside. Add meat to wok and stir-fry until almost cooked through, about 2 minutes. Add broccoli and stir-fry until crisp-tender, about 2 minutes. Add reserved marinade mixture and boil until sauce thickens and coats meat and broccoli, stirring constantly, about 2 minutes. Season to taste with salt and pepper. Serve over rice.

Serves 4.

I say this is a basic recipe because it doesn’t contain any strange ingredients.  However, I’m interested in hearing from anyone who has a similar recipe that can be done without the 1 to 4 hour wait on the beef.

As usual, I love to hear about your kitchen adventures whether you’re using these recipe ideas or not!


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