Okay, perhaps eating beans at every meal isn't that great of an idea. Eating beans at home should be okay, but make sure you use separate blankets with your loved one because it will get stinky up in there. Also, avoid eating beans at work because c'mon guys... as Stephanie Tanner put it best: "How rude!"
As I hope you guessed based on the previous hint, a quote taken from The Simpsons' chili cookoff episode, we had a chili battle! Chiliiiiii! No Guatamalans were harmed during the process of this battle. Actually, maybe Mynor's stomach did... :)
This time, a new challenger arose. His name is John Marino, our weird-movie loving Italian friend (go wiki the movie "Teeth") whose peacock dance leaves you chanting for more. His mustache might seem a bit intimidating, but just because you're sporting a 'stache and wearing a fancy hat doesn't mean you can cook!
A three-way challenge for our third battle: Joe vs Linda vs John. Did Linda triumph again with her creativity? Was the challenger's chili as impressive as his mustache? Wrong! In this battle, Joe "Tosdada" Carbajal won. The score: Linda 1, Joe 1, John 0. All the chilis were super good. I hope you'll try out our recipes! Here is mine (Linda's). We will be posting Joe and John's recipes so come back soon!
Linda's Chili
6 strips of bacon, chopped
1 chopped onion
5 cloves chopped garlic
2 lb ground beef (I used 88% lean)
28 oz can of tomato sauce
28 oz can of diced tomatoes
1 tbsp tomato paste
1/2 cup of red wine or beer
4 chopped chipotle peppers in adobo sauce
5 diced sausages (I used chicken sausage)
4 tbsp chili powder
1 tbsp garlic powder
1 tbsp dried oregano
1/2 tsp chili pepper
Salt and pepper
3 tbsp roasted cumin (regular is fine)
4 bay leaves
2 cloves
1 can of white beans, drained and rinsed
1 can of kidney beans, drained and rinsed
1 can of black beans, drained and rinsed
Chopped green onions for garnish
Sour cream for garnish
Cheddar cheese for garnish
This recipe is so simple! In medium-high heat, cook bacon until crispy. Remove the bacon and drain of any excess fat on some paper towels. Set aside. Reserve about 2 tablespoons of bacon fat and add chopped onions. Cook for about 5 minutes and then add the chopped garlic and beef. Cook until the beef is no longer red. In a crockpot (or a big pot if you don't have one), dump in the onion/garlic/beef mixture, tomato sauce, diced tomatoes, tomato paste, red wine or beer, chipotle, sausage, bay leaves, and spices. Set on high heat for 2 hours. Add salt and pepper to taste. If you are using a pot, cook on medium-low heat for 2 hours and stir periodically. Add the drained and rinsed beans 30 minutes to an hour before the chili is done. That way the beans don't get too mushy.
Serve the chili with a dollop of sour cream, shredded cheddar cheese, green onions, and cornbread (recipe below). Enjoy!
Bonus: Pepper Jack Bacon Cornbread
1 box of Jiffy cornbread mixture
1 egg
1/3 cup of milk
1/2 cup of shredded pepper jack cheese
2 tbsp chopped green onions
Handful of chopped cooked bacon
1 tbsp of bacon fat (I know... horrible!!!)
Preheat oven to 400 degrees. Mix all the ingredients together in a bowl. Oil an 8x8 baking dish with bacon fat and add the cornbread mixture. Bake for 15-20 minutes until golden brown delicious. Serve with chili!
Hint for next battle: 50 Cent - 21 Questions
1 chopped onion
5 cloves chopped garlic
2 lb ground beef (I used 88% lean)
28 oz can of tomato sauce
28 oz can of diced tomatoes
1 tbsp tomato paste
1/2 cup of red wine or beer
4 chopped chipotle peppers in adobo sauce
5 diced sausages (I used chicken sausage)
4 tbsp chili powder
1 tbsp garlic powder
1 tbsp dried oregano
1/2 tsp chili pepper
Salt and pepper
3 tbsp roasted cumin (regular is fine)
4 bay leaves
2 cloves
1 can of white beans, drained and rinsed
1 can of kidney beans, drained and rinsed
1 can of black beans, drained and rinsed
Chopped green onions for garnish
Sour cream for garnish
Cheddar cheese for garnish
This recipe is so simple! In medium-high heat, cook bacon until crispy. Remove the bacon and drain of any excess fat on some paper towels. Set aside. Reserve about 2 tablespoons of bacon fat and add chopped onions. Cook for about 5 minutes and then add the chopped garlic and beef. Cook until the beef is no longer red. In a crockpot (or a big pot if you don't have one), dump in the onion/garlic/beef mixture, tomato sauce, diced tomatoes, tomato paste, red wine or beer, chipotle, sausage, bay leaves, and spices. Set on high heat for 2 hours. Add salt and pepper to taste. If you are using a pot, cook on medium-low heat for 2 hours and stir periodically. Add the drained and rinsed beans 30 minutes to an hour before the chili is done. That way the beans don't get too mushy.
Serve the chili with a dollop of sour cream, shredded cheddar cheese, green onions, and cornbread (recipe below). Enjoy!
Bonus: Pepper Jack Bacon Cornbread
1 box of Jiffy cornbread mixture
1 egg
1/3 cup of milk
1/2 cup of shredded pepper jack cheese
2 tbsp chopped green onions
Handful of chopped cooked bacon
1 tbsp of bacon fat (I know... horrible!!!)
Preheat oven to 400 degrees. Mix all the ingredients together in a bowl. Oil an 8x8 baking dish with bacon fat and add the cornbread mixture. Bake for 15-20 minutes until golden brown delicious. Serve with chili!
Hint for next battle: 50 Cent - 21 Questions
That cornbread looks amazing... bacon fat = good choice : P
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