A great fall day can be a morning walk in crisp fall air, the smell of burning leaves, stacking
wood for the cold evenings ahead and of course a college or pro football game and the
world series. In anticipation of this I thought I would take advantage of a chili cook-off or
two here in the foothills just to see how they compared to my favorite three recipes. Well let
me tell you there are some really creative chili aficionado’s out there and dozens of really
unique recipes. There was traditional with no beans, a few with beans, several with
white sauce and chicken a lamb chili ( with to much lamb fat, if you know what I mean). All
different levels of spice and just we bit of “carney” in all of the presenters. But all in all I
really keep coming back to my favorites. Two recipes I have adjusted and tweaked over the
years and the third is a creation from the eastern shore, undoubtedly the best in my opinion
if you have the time. Do yourself a favor and take the time at least once. Chili can be as
hot or mild as you like, any consistency you like and of course it will be your creation so it
can have anything you like in it.
My idea of a great game watching day has a simple but hearty meal with a salad, chili,
homemade biscuits and a great desert. Obviously you need a little beer with the game but
what goes with the chili, I am glad you asked. The Bycroft vineyard Zinfandel in this weeks
three pack on
www.bargainsonwine.com
Homemade biscuits
2 cups flour
1 tsp baking powder
1 tsp sugar
1/3 cup shortning
3/4 cup grated cheddar cheese
1 cup milk
salt
1/4 stick butter melted
In large bowl mix flour, baking powder, salt- to taste and sugar, using a fork cut in
shortning and cheese, stir in milk until all is blended. do not over stir. Drop spoonfuls of
misture on a greased baking sheet. brush the top of each spoonful with melted butter.
bake 12 – 15 min in a 350 degree oven, serve warm.
And of course we can’t forget desert, best served at the start of the fourth quarter or
seventh inning. What else but take advantage of beautiful fall apples, fresh and plentiful
everywhere, especially from your local farm stand. BEER based sauce for topping, wait till
you try this one you will be the hit of the day.
APPLE CRISP WITH PORTER TOFFEE SAUCE
8 medium thinly sliced apples of your choice
1/3 cup granulated sugar
1 tbsp quick cooking tapioca
1 tbsp lemon juice
1 tsp apple pie spice
1/4 tsp salt
1/2 cup rolled oats
1/2 cup packed brown sugar
1/4 cup flour
1/4 cup butter
porter toffee sauce and vanilla ice cream
In a large bowl combine apples, sugar,tapioca, lemon juice, apple pie spice and salt.
Transfer mixture to an 8x8x2 inch baking pan. ( disposable foil pan makes life easy )
For the topping, in a medium bowl combine oats, brown sugar and flour. Cut in butter until
mixture resembles course crumbles. Sprinkle oat mixture evenly over apple mixture cover
tightly with foil.
Place pan in 300 degree oven and cook for 30 minutes, uncover pan and cook 15 more
minutes until mixture is bubbly. remove from oven and cool slightly, serve warm with porter
toffee sauce and Ice cream.
SAUCE
In a small sauce pan combine:
1 cup packed brown sugar, 1/2 cup whipping cream, 1/2 cup porter beer and tbsp light
corn syrup. bring to a boil, reduce heat and simmer uncovered 12 to 15 minutes until
thickened.
And remember the thought of the day: Life may not be fair but its still good, Drink Zin.
www.bargainsonwine.com
is an exceptional choice and great compliment.
The spice and structure of this wine is perfect for the beef, tomato and heat of a great chili.
After the chip and dip and some interesting craft beers start with a fun and unique salad to
get those taste buds primed for your chili.
All of the following recipes serve 8 so you can adjust up or down as needed for your crowd.
My house salad:
4 cups trimmed broccoli florets ( blanched until tender ) iced and patted dry
2 cups sliced carrots ( 1/4 inch thick rounds, blanched, iced and patted dry)
8 large iceberg lettuce leaves
2 cups chopped iceberg lettuce
16 cucumber slices
2 large tomatoes cut into wedges (24)
salad dressing
2 1/2 tbsp creole mustard
2 tbsp ketchup
2 tbsp olive oil
1 tsp A-1 steak sauce
1/2 tsp sugar
1/2 tsp Worcestershire sauce
juice from 1/2 lemon
2 tbsp wine vinegar
salt to taste
combine all ingredients in medium bowl and whisk to combine.
Place 1 large lettuce leaf in each salad plate divide the chopped lettuce evenly in center
of each leaf. chop 1/2 of broccoli and divide evenly on lettuce arrange remaining broccoli
and carrots in each of the lettuce leaves. cut each cucumber round into 4 sticks and divide
and arrange evenly on lettuce leaves, alternating with the tomato wedges. Drizzle each
salad with 2 to 3 tablespoons of dressing and serve.
Next course, of course, is the chili. look at these recipes and decide which one to try first.
Remember there are lots of weeks of winter and football so try them all.
SIMPLE AND QUICK CHILI
2 tbsp olive oil
2 tbsp butter ( unsalted)
4 lbs sirloin – course ground
1 6oz can tomato paste
3 cups water
1 12oz dark beer – your choice
2 oz tequila (optional)
3 medium onions – course chop
4 large garlic cloves finely chopped
3 tbsp red chili powder ( more to taste )
1 tbsp dried oregano ( Mexican is best)
1/2 tsp dried basil
1 tbsp ground cumin
salt and pepper to taste
heat oil and butter in heavy 4 qt pot over medium heat. Add meat to pot break up lumps
with fork stir and cook until meat is browned.
stir in remaining ingredients, bring to a boil, lower heat and simmer uncovered for 2 hours,
stirring occasionally. Add more water if necessary. taste and adjust seasoning, serve with
warm biscuits, and your favorite grated cheese.
BIG BOY CHILI
1 tbsp butter
1 large onion course chop
4 lbs beef chuck course grind
2 cloves garlic fine chop
1 1/2 tbsp hot red chili powder
2 tbsp mild red chili powder
1/2 tbsp ground cumin
1/2 tsp dried oregano
2 8oz cans tomato sauce
2 cups water
1 tbsp salt
1/2 cup masa harina flour ( no substitute )
1/2 cup chopped fresh parsley
melt butter in large heavy pot on medium heat, add onions and cook until translucent.
In a large bowl combine beef with garlic, chili powder, cumin, and oregano. Add meat and
spice mixture to pot with onions, break up any lumps with fork, cook until brown stirring as
needed.
Add tomato sauce, water, salt and parsley. Bring to a boil, lower heat to a simmer and cook
uncovered for 1 hour.
stir in flour, cook 15 more minutes, Taste and adjust seasoning. serve in large bowls with
biscuits.
TAKE THE TIME CHILI
6 tbsp olive oil – divided
4 lbs london broil, trimmed of all fat, cut into 1/2 inch cubes
4 tbsp montreal steak seasoning
1 lb baby portobello mushrooms, chopped
1/2 lb white mushroom caps, sliced
2 medium yellow onions chopped
6 ribs celery, chopped
2 large bell peppers, seeded and chopped
4 cloves garlic, chopped
4 tbsp worcestershire sauce
2 tbsp hot chili powder
2 tbsp reg chili powder
2 tbsp ground cumin
2 bottles Stella artois beer
8 oz tomato paste
2 15 oz cans black beans
1 15 oz red kidney beans
3 cups (24oz) crushed tomatoes
2 cups beef stock
3 tbsp fresh thyme leaves
16 oz piece smoked Gouda, shredded
2 small white onions, finely chopped.
In a deep large skillet or pot over high heat add 4 tbsp olive oil and the meat. season with
montreal’s, sear and brown the meat for 3 to 5 minutes. Transfer meat to a bowl and
return pot to stove. reduce heat to medium and add 2 more tbsp olive oil. Add the
mushrooms and begin to brown before adding veggies. After 2 to 3 minutes mushrooms will
begin to shrink and soften, push them aside and add other veggies, after 2 to 3 minutes mix
veggies with mushrooms. add back the meat, season with Worcestershire, chili powder and
cumin . Add beer scraping the bottom of the pan to deglaze the pot. cook reducing the beer
by half. Add the beans, tomatoes, stock and thyme simmer for 1 to 2 hours for flavors to
combine. taste to adjust seasoning.
Top bowls of chili with shredded Gouda and finely chopped raw onions.
All 3 of these recipes are perfect with a glass of Byecroft zinfandel, a great value
