Chili

Super Sports Slow Cooked Chili

Yield:  Serves 6

There are so many things that are awesome about chili, but here are my top five: 1) Chili is incredibly hearty and, even though it’s a soup, it can stand alone as a meal; 2) the texture is way more satisfying than most other soups—you don’t have to just slurp it down, you can actually chew it; 3) if it’s decent chili, it’s got serious kick and tons of flavor; 4) it’s perfect for late fall and winter fangating because it’ll heat you up with both its temperature and spice quotient; and 5) it’s easy to make ahead of time and tastes better the next day once the flavors and spices have had time to marinate in their own goodness. This chili recipe has it all—plus plenty of kick and even beer to get your tailgate going.

Ingredients

GROUND BEEF Recipe did not specify how much. I figured it should be 2 pounds but use a little less meat:  I used 1 lb ground chuck, 1/2 lb plain brautwrust and 1/4 Lb. polish sausage. 

• 1 large yellow onion
• 2 cloves garlic, minced 
• 1 (15-ounce) can pinto beans, drained 
• 1 (26.46-ounce) box Pomì finely chopped tomatoes 
• 1/2 habanero chile, seeded and very finely chopped 
• 1 (6-ounce) can or tube tomato paste 
• 1 (4-ounce) can diced green chiles 
• 3/4 cup beer (I prefer dark beer such as Negra Modelo for a deeper flavor) 
• 1/4 cup chili powder 1 tablespoon dried oregano 
• 1 1/2 teaspoons ground cumin 
• 1/4 teaspoon cayenne pepper 
• 1 teaspoon sea salt, plus more to taste 
• Sour cream or plain Greek yogurt,
• for serving Shredded Cheddar cheese, 
• for serving Fresh cilantro, chopped, for serving 
• 1 (10- to 11-ounce) bag tortilla chips, for serving

Notes I changed the recipe by  making these changes:  1 jalapeño and 1/4 poblano instead or habanero.  Used lager beer instead of dark beer, Used about 1/8 + Cup chili powder. Added 2 T. cocoa powder.  I think next time I'll substitute catsup for the tomato paste.

Step 1Cook the ground beef, onions, and garlic in a large Dutch oven over medium-high until no pink remains, about 6 minutes. Drain and return to the pan.

Step 2 Add all the other ingredients except those for serving. Stir well, and then bring to a boil over high. Let boil for a couple minutes, then stir, cover, and reduce the heat to low; simmer for 15 minutes. Give the chili a good stir, cover again, and simmer for another 2 minutes.

Step 3 Continue to simmer over low, covered, for 3 hours, stirring occasionally. Season with salt

Step 4 Serve topped with your choice of fixings: sour cream (or Greek yogurt), shredded Cheddar, chopped cilantro, diced onions, and tortilla chips.

The Hungry Fan's Game Day Cookbook

Kalbi and spicy pork

I found these in the freezer, uncooked but left over from another meal.

Stuffed Squash, mac& cheese and a cap steak.

Acorn Squash with Cheesy Rice and Poblanos

Makes: 4 servings

Instead of using the microwave oven, you can bake squash

in a 350-degree oven until tender, about 40 minutes. You also

can use sweet dumpling or delicata squash. After halving the

squash, cut a small slice from the uncut ends so the squash

halves sit level.

4 small (about 1 pound each) acorn squash, halved, seeds

and fibers removed

2 to 3 tablespoons unsalted butter or olive oil

1 medium-size white onion, chopped

2 medium-size poblano chiles, halved, seeded, chopped

(or 1 poblano and 1 red or yellow bell pepper)

3 large cloves garlic, crushed

2 cups cooked white or brown rice OR 1 pouch (8.8 to 10.5

ounces) fully cooked rice

1 cup frozen corn kernels, thawed

1⁄2 teaspoon salt

1⁄2 teaspoon each: thyme, black pepper

1⁄8 teaspoon ground allspice

1 1⁄3 cups shredded Chihuahua or Monterey jack cheese

3 green onions, trimmed, chopped

1⁄4 cup chopped fresh cilantro

Lime wedges

Put squash halves, cut side down, in a single layer in a

microwave-safe baking dish. (Work in batches to accommodate

your microwave oven). Add about 1⁄2 inch of water to the

dish; cover with lid or plastic wrap vented at one corner.

Microwave on high, turning dish if needed, until a fork can be

inserted easily in the flesh of the squash, 13 to 15 minutes.

Keep covered while you cook the remaining squash. (Refrigerate

cooked squash halves up to 2 days.)

For filling, melt butter or heat oil in large skillet over medium

heat. Add onion and poblano; cook until tender, 5 to 6

minutes. Stir in garlic; cook, 1 minute. Stir in rice, corn, salt,

thyme, pepper and allspice; heat thoroughly. Remove from

heat. Stir in cheese, green onions and cilantro. Taste and

adjust seasonings.

Heat oven to 350 degrees. Arrange cooked squash halves

cut side up in oiled baking dishes. Sprinkle with salt and pepper

to taste. Spoon a quarter of the filling into each squash.

Cover with a sheet of oiled aluminum foil.

Bake until heated through, about 20 minutes (longer if

squash has been refrigerated before stuffing). Serve hot with a

squeeze of lime.

Bulgogi Mandu

• Bulgogi marinade
• 
  
• 2 large green pears, such as Asian or bosc
• 1 (2-inch) piece fresh ginger, peeled
• 3 cloves garlic, peeled
• 4 scallions, thinly sliced, white and green parts separated
• 2 tablespoons tamari or soy sauce
• 1 tablespoon packed light brown sugar
• 1 tablespoon toasted (Asian) sesame oil
• 1 teaspoon red pepper flakes
• 2 pounds flank steak
• 2 tablespoons vegetable oil, divided

use chopped or ground beef to fill the won ton wrappers.  If cooked from frozen cook about 2 1/2 to 3 minutes per side or until mandu us browned on all sides.

Steak dinner tonight

I got some ribeye steaks for my sister's birthday party but she never called me to set up a time so it was time to cook them now.  They were really thick so I cooked them sous vide to 130 then finished them on grill. Asparagus was steamed, then butter poured over them.  Potato pancakes were sherdded with onions, squeezed dry and cooked in oil with a little salt.  After the picture was taken, I topped the steaks with some garlic cooked with butter and red wine.

Hot Fudge Brownie Cheesecake for Breakfast

Hot Fudge Brownie Cheesecake 

Ingredients

• 1 box  Dark chocolate brownie mix, prepared according to box directions.

Cheesecake filling

• 3 8-ounce packages cream cheese, at room temp
• ¾ cup sugar
• 3 eggs
• 2 tsp. vanilla

Instructions

1. Preheat oven to 350 and grease a 9 inch springform pan generously.
2. Pour prepared brownie mix into pan and bake for 20 mins until just set on top. Let cool 2 mins. Lower oven to 325.
3. While it is baking prepare the cheesecake.
4. Beat cream cheese and sugar.
5. Add eggs and vanilla until smooth.
6. After you cool the brownie 2 mins, very slowly and carefully scoop the cheesecake mix on top. Some brownie may bubble up, that's ok but go slowly to avoid too much of this.
7. Bake entire cake at 325 for 50 mins.
8. Cool and chill overnight.

To slather the entire top of your cheesecake with homemade hot fudge you MUST use this Recipe—> HOT FUDGE!!  It is just beyond divine. I dare you NOT to eat it straight from the jar!

Hot Fudge Brownie Cheesecake

Homemade Hot Fudge

2. T. butter

2/3 C. heavy cream

1/2 C. Karo light corn syrup

1/4 C. dark brown sugar

1/4  C. unsweetened cocoa powder 

1/4 tsp. salt

4 oz. semi sweet chocolate

2 oz. milk chocolate

Combine the butter, cream, sugar, corn syrup, cocoa and salt in small saucepan over medium heat and bring to a simmer.  Simmer, stirring constantly 3-5 minutes. Remove from heat and stir in chocolates. Cool, refrigerate in glass jar until ready to use. Reheat in microwave

New Years Day

Our traditional NY day dinner is ham hocks, black eyed peas and collards but the two places where I have gotten big meaty ham hocks before now both have something the call pork hocks but they are pork only because they come from a pig.  They are small, mostly bone, skin and fat.  There may be a couple bites of meat, if you take small bites.  Charlie is no fan of black eyed peas but he does like this dip I make with them.  The alternative to the ham hocks is ham and sausage cooked in a soup with some collards chopped fine and added with  some mushrooms.  Cornbread was served with it.

Ham and Bean Soup

Prep Time: 1 dCook Time: 3 hrsTotal Time: 1 d 3 hrsServings: 6Calories: 414Author: Amanda Formaro

Ingredients

Beans:

• 2 cups dried beans any variety
• 8 cups cold water
• 1/2 teaspoon baking soda

Soup:

• 8 cups fresh water I added chicken stock when more liquid was needed.
• 1 pound leftover ham or smoked sausage, ham hocks, whatever you have on hand I used ham and sausage
• 14.5 oz canned diced tomatoes undrained
• 1 large onion chopped
• 1 tsp salt
• 1/2 tsp basil
• 1 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/4 tsp pepper
• I added mushrooms.
• Instructions

Soaking the Beans:

• Add the beans to a large stock pot and cover them with the water.
• Stir in the baking soda.
• Soak overnight at room temperature.

Making the soup:

• Completely drain off the soaking water and rinse the beans well.
• Return beans to the pan and add the ham, canned tomatoes, and chopped onion.
• Bring to a full boil.
• Turn heat down to medium for a high simmer. Simmer for 2-3 hours, or until beans are tender.
• Add in salt, basil, chili powder, garlic powder, and pepper.
• Simmer for another 30 minutes.

Notes

• This recipe is perfect for leftover ham after Christmas or Easter!
• Be sure to plan a day ahead for this meal as you will need to soak the beans overnight.
• Use a large stockpot when soaking beans. Beans can double or triple in size as they rehydrate.
• You CAN skip the overnight soak and bring the beans and water to a boil on the stove. Turn off the heat and cover the pot. Let it sit for a minimum of one hour. Please note that soaking the beans overnight eliminates some of the sugar molecules that can make beans harder to digest.

Nutrition

Serving: 1portion | Calories: 414cal | Carbohydrates: 43g | Protein: 31g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 1508mg | Potassium: 1225mg | Fiber: 11g | Sugar: 4g | Vitamin A: 228IU | Vitamin C: 11mg | Calcium: 93mg | Iron: 6mg

New Years Black-Eyed Peas

Author: Sarah Olson

Prep time:  25 mins Cook time:  10 hours Total time:  10 hours 25 mins

Serves: 6 servings  I added some Old English Cheese to some before I reheated it in the microwave.

Ingredients

1 lb. black-eyed peas

1 (32-oz.) box chicken broth

1 (14-oz) can petite diced tomatoes

6 slices bacon, cooked and sliced

1 cup diced ham

½ cup diced sweet onion

1 garlic clove, minced

1 tsp. oregano

¼ tsp. pepper

about ¼ tsp. salt (add to taste at the END of cooking time)