Food, Friends, Football

Monday, February 6 -

I grew up a Redskins fan and my mom did a crazy "Redskins victory dance" for us kids anytime they won.  The dance was hilarious and we loved absolutely loved the way my mom cheered at the top of her lungs at her boys and the game.

Seeing that the Redskins didn't make it far at all I was pretty indifferent to the super bowl this year. Any die hard Giants or Pats fans out there?! Despite not really being vested in either team, I still love the super bowl and was really excited to host a party at our place.  It was a day of food, friends, and of course football.

Adam woke up early to meet classmates for a group project and I guiltily slept in past 9:00. It was a amazing but I couldn't procrastinate any more due to the following to dos before the party:

   to make:
      First Place Chili ----> the recipe is below and it won first place at a cook off!
      spinach and artichoke dip
      crock pot vegetarian meatballs

   to do: 
      million loads of laundry

So, I cooked and cooked and Adam tasted.

The fridge was the fridge with some good brews.

Then it was cleaning time before the company got here and before we could put our feet up, relax, and eat away.

Now some more about this chili recipe!

My mother in law hosted a chili cook off about a month ago and out of 9 chili recipes, this bad boy won first place!! I adapted the recipe from one I found online and I felt like a proud mom taking home the winning apron. It's another recipe I can't eat as a vegetarian which makes me all the more excited it did well and people liked it.

First Place Chili

by Debbie Flores
Prep Time: 15 minutes
Cook Time: 2 hours and 30 mins
Keywords: dinner beans beef pork lager beer chili fall winter

Ingredients (6-8 servings)
  • 1 pound ground beef
  • 1 pound ground pork
  • 2 tablespoons olive oil
  • 1 large onion, diced finely
  • 1 green bell pepper, diced finely
  • 1 habanero peppers, seeded and minced
  • 2 jalapeno pepper, seeded and minced
  • 3-4 cloves garlic, minced
  • 4 tablespoons chopped green onion
  • 2 (15 ounce) cans chili beans
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (6 ounce) can tomato paste
  • 1 (8 ounce) can tomato sauce
  • 1 (12 ounce) Brooklyn Lager beer (recommend this specific beer)
  • 2 tablespoons cornmeal
  • 1 cup water
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/8 - 1/4 teaspoon of cinnamon (I always eye ball it! You want a hint of cinnamon to mildly warm the chili)
  • 1 tablespoon salt
  • 1 1/2 teaspoons ground black pepper
1. Season the meat with salt and pepper and brown in a dutch oven or heavy stock pot until just barely pink. Drain meat and set aside.
2. Heat the oil in the same pot (good to have some drippings left from the meat) and add the garlic, onions, green peppers, jalapenos, and habanero pepper. Cook until the onion softens and turns slightly translucent (5-10 minutes).
3. Stir in the drained meat, green onions, chili beans, diced tomatoes, tomato paste, tomato sauce, beer, and water.
4. Sprinkle with the cornmeal, then season with chili powder, cumin, garlic powder, cayenne pepper, cinnamon, salt, and black pepper.
5. Bring to a simmer over medium heat, then reduce heat to medium-low. Cover and simmer at least 2 hours, stirring occasionally.
6. Enjoy or store overnight before reheating on the stove.

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