Super Good Chili from The Oregonian

Heat in a 5 qt. Dutch over or heavy sauce pot over medium heat.
1 T. oil
Add:
1 ½ pounds ground beef chuck and cook until well browned on all sides. Remove to bowl with slotted spoon.
Add to drippings and cook until tender:
1 large onion, chopped
2 cloves garlic, minced
Return meat to Dutch oven and stir in:
1 T. ground cumin
Stir in:
2 16 oz. cans pinto beans, drained
1 16 oz. can red kidney beans, drained
1 12 oz. can diced tomatoes
1 ½ C. white sparkling cider
1 4 oz. can chopped green chilies
1 T. hot pepper sauce
1 ½ t. salt
Bring to a boil over high heat, reduce heat to low, cover and simmer 20 minutes stirring occasionally.
Serve with:
Grated shredded cheese

Luciana’s Roast Beef

Heat oven to 350 degrees.
Season:
3 pound lean boneless beef
cross rib roast with:
Salt and pepper
Put in Dutch oven with:
2 t. olive oil
and turn to coat.
Cover and bake 1 hour until lightly browned.
Remove from oven and turn roast over in the pan.
Mix and pour over the meat:
¾ C. sparkling cider
½ C. beef broth
¾ C. chopped onion
2 t. minced garlic
¾ t. dried thyme
¾ t. nutmeg
½ inch bay leaf
Cover and bake 1 hour and 20 minutes or longer until meat is fork tender.
Slice across the grain. Spoon juices over the sliced meat and sprinkle with chopped, fresh parsley.