Last Chance – Game-Day Week 14

Week 14 Submission ends midnight Tuesday, Nov 29th

Voting Starts Nov 30th

Last Game Folks ~ Game-Day Week 14

This is the last week to enter recipes for this football contest. I want to thank all of you for entering and especially you who did so on a regular basis. The leader-board clearly shows a few of you with whopping total points and a clear lead over other contestants but of course, it still comes down to the draw-off at the beginning of the year, right in time for the BCS National Championship Game in New Orleans.

Now, congratulations to Michelle at Ms. enPlace for winning last week’s contest.

OKAY fans, it’s time to share your recipes:

Make sure you use the URL for the actual post and not to your blog so folks can score what you’re sharing. Link in your best Thanksgiving recipes this week. Use the NAME of the recipe. Voting limited to participants only.

Game Week 14 Starts Nov 26th 2011 – ends midnight, Friday, Dec 2nd
Week 14 Submission ends midnight Tuesday, Nov 29th – Voting Starts Nov 30th

get the InLinkz code


This Week’s Recipe from my kitchen:

Big games are on the line for regional playoffs and then it’s on to the national spotlight.

I figure, ya gotta have a big ol’ bowl of hearty goodness to compete with bowl games and my chili is just perfect for me.

Hope y’all like it…

Honest to Goodness Chili

this will make a big ol’ pot of goodness, enough for a football crowd or to freeze for later – it is pretty much the same recipe as ‘My Chili’ in my cookbook but I have changed the cooking method

2 pounds beef roast -like sirloin tip, rump or shoulder
1 pound center cut pork loin
2 pounds ground chuck beef, chili ground if available
1 tablespoon black pepper
1 tablespoon kosher salt
2 tablespoons brown sugar
2 tablespoons AP flour
cooking oil

 1 tablespoon ground cumin
1 tablespoon paprika

1 tablespoon chipotle chili powder
1 teaspoon garlic powder
1 tablespoon kosher salt
1 -25 oz can petite diced tomatoes
1 -15 oz can tomato sauce
1 -6 oz can tomato paste
2 -14 oz cans chicken broth
1 -10.5 oz can condensed beef broth

1 pound dried pinto beans, soaked & cooked tender -see below

4 tablespoons Mexican chili powder
1 tablespoon ground cumin
1/4 to 1/2 teaspoon red pepper

Slice the beef roast into 1/4-inch slices. If using center cut pork
chops, slice in half horizontally, otherwise, slice loin in 1/4-inch
slices. Trim away any fat from both meats. Mix the pepper, salt, brown
sugar and flour together with your hands to combine into a powder.
Dredge the sliced meats in the seasoning.

Heat a large, heavy skillet over medium high heat. Add a couple
tablespoons of oil and cover the bottom with a layer of the seasoned
meat. Brown on both sides turning once. The desire is to put a
caramelized coating on the meat over high heat but be careful not to
burn the sucs or browned coating of fond in the bottom of the pan.
Remove cooked meat to a paper lined plate to drain and continue cooking
remaining sliced meat adding more oil as needed. In the same skillet,
cook the ground beef stirring along the bottom to loosen the flavorful
brown sucs. Drain the grease off and set meat aside.  Dice the browned
slices of beef & pork into 1/4-inch pieces, add to the cooked ground

Add the cooked meats to a large dutch oven or stockpot. Stir in the next
10 ingredients and bring to a simmer. Reduce heat to low and cook for 1
1/2 hours stirring every so often.

Stir in the last 4 ingredients and return to a low simmer. Check
seasonings and adjust salt if needed or others to suit your taste. I
normally add a tad more chipotle chili powder. This last addition of
spice is to layer in more flavor, to bind of sorts while intensifying
the seasonings essence without creating a bitter aftertaste that
overcooking chili powder can sometimes do. Simmer on lowest setting for
another hour.

Note: If you like thick chili, as we sometimes do, mix a
couple tablespoons of corn mesa with a little water and stir into the
chili about 15 minutes before serving. We like our chili garnished with
chopped green onions, shredded cheese and a dollop of sour cream. Oh,
and with hot buttered cornbread muffins of course.

Soaked & Cooked Tender Beans? ~ I prepare dried beans
two ways. When I think ahead I cook them in a slow cooker overnight with
seasonings, on a warm setting and then a few hours the next day on low.
Or if I forget, I use the stove-top/oven method that does the same in a
couple of hours. The oven seems to work better than using just the
stove, making a faster, tender pot of beans. Here’s how: cover the
washed beans with about 2-inches of water in a dutch oven with a tight
fitting lid. Preheat oven to 325 degrees F. Add your seasonings (don’t
forget the vinegar, see Red Beans & Rice)
and heat on the stove over high heat until the water just starts to
simmer. Place in the oven and cook for 90 minutes. Stir and check the
tenderness of the beans. If needed, cook another 15 minutes or until
beans are tender for your recipe. Drain and you’re ready to go.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s