Tag Archives: Chili

Frito Pie Packets

Frito Pie Packets

I know it’s the middle of December, and we’re in the throes of Christmas and Hanukkah prep and celebrations, and present-wrapping, tree decorating, and cookies, and yada yada yada, but let us pause and not forget that it is still football season! Let us also not forget how freaking amazing the Dallas Cowboys are doing this year. Only TWO losses, neither of which we will be discussing at all! Frito Pie is the perfect game day food, especially once cold weather sets in.

Frito Pie Packets

Frito Pie is apparently a Texas thing, but I think its popularity is spreading quite nicely. You basically put beef chili on top of a big pile of Frito corn chips and garnish with shredded cheese, sour cream, and whatever else your heart desires. It’s awesome.

Now, I’ve eaten more Frito Pie in my life than you want to know about, but thus far it has always been in a bowl, mainly because my family of origin is made up of civilized people who do things like, well, eat on proper dinnerware with proper utensils. Enter Chrissy Teigen, quite possibly one of the most creative home cooks on this planet, a home cook and cookbook author who encourages well-mannered souls such as myself to forgo the boring bowl and eat our Frito Pie right from the Frito’s bag. It was a revelation for me.

Frito Pie Packets

And I think it’s totally brilliant! Matt and I completely loved this one. This is a quick-cooking chili (as chili goes), and the presentation and experience is basically the coolest thing ever (does me saying that indicate I should get out more? Nah…). The only problem with it is that now I’m not sure I’ll ever be able to eat Frito Pie from a regular bowl again! And I think we all know, I will be eating Frito Pie again. And again, and again…. Enjoy!

Frito Pie Packets

Source: adapted from Cravings by Chrissy Teigen

Ingredients:
1 tbs olive oil
1 lb. lean ground beef (I used sirloin)
1 large onion, chopped
2 tbs minced garlic
2 tbs seasoned salt
3 tbs chili powder
1 heaping tsp ground cumin
1 tsp cayenne pepper
1 (12 oz.) bottle of beer
2 (15 oz.) cans tomato sauce
1 (15 oz.) can kidney beans, drained
2 tbs brown sugar
6 individual bags Frito corn chips (not scoops)
Shredded cheddar cheese, or a Mexican blend, for garnish
Sour cream, for garnish
Pickled jalapenos, for garnish
Chopped scallions, for garnish

Directions:
Heat a large soup pot or Dutch oven over medium-high heat. Add the olive oil, then add the ground beef. Cook, breaking up with a wooden spoon, until no traces of pink remain. Add the onion and cook, stirring occasionally, until the onion has softened. Now add the garlic and cook another 30 seconds. Add the seasoned salt, chili powder, cumin, and cayenne. Stir to coat thoroughly and cook about 1 minute. Pour in the beer and deglaze the pan, stirring and scraping up the flavorful browned bits from the bottom of the pan. Add the tomato sauce, kidney beans, and brown sugar. Stir to combine, then bring to a boil. Reduce the heat to medium-low and simmer until the chili thickens and the liquid reduces, 35 to 40 minutes. Stir occasionally and lower the heat if necessary to prevent the chili from scorching on the bottom of the pot.
Once the chili is to your liking thickness-wise, taste for seasoning and add a little salt if needed (it probably won’t be needed). Now comes the fun part – serving it! Carefully slit each bag of Frito’s with scissors. You can do this across the top, across one side, or lay the bag down and slit down the middle of the logo. Ladle some chili over the chips in the bag, then top with cheese, sour cream, pickled jalapenos, and scallions in the amounts you prefer. Serve immediately.

Obama Family Chili

Obama Family Chili

Like so many of us, I got up early on Tuesday to vote (but was not given a sticker!!!), then awaited election returns with a sense of calm, feeling like I knew what to expect – our first woman president. I called it quits around 11 pm with a feeling of acute anxiety, not liking where this was going, and then woke up completely heartbroken the next morning. This is the closest I have ever come to crying over a presidential election. My heart is heavy with fear, embarrassment, and mostly sadness. I feel sick every time I read another story of someone’s young daughter bursting into tears upon finding out that a bully won instead of the first woman to ever run for the office, or worrying about what will happen to their Muslim or Mexican friends at school.

Obama Family Chili

I’d planned on sharing this recipe yesterday, thinking it would be a celebration of a major glass ceiling being shattered – whatever my admittedly not always positive opinions of Hillary Clinton were, I was incredibly excited at the thought of our first female president – but instead I’m sharing it in a spirit of mourning, really.

Apparently the only thing President Obama really cooks is this pot of chili, which he’s been making since college, according to food historian Robb Walsh. He (Walsh) published it in his latest cookbook, and I thought if there was ever an appropriate time to make it myself, well, here we are.

I will miss President Obama and his family terribly. Whatever one may think of his politics, no one can deny he’s a man of class, grace, dignity, and integrity. He is loved and respected the world over. He genuinely appears to be extremely devoted to his family, with eight years going by without one whiff of sex scandal. Class, grace, and a thick-skinned, measured temperament in the White House will be abruptly ending come January 20th. It hurts.

Obama Family Chili

This chili, as well as being a tribute to someone I greatly admire and will sorely miss, is also just plain delicious and easy to pull off. It’s quite “Midwest” in style, a lovely meaty carb-fest since you’re instructed to serve it over rice and with cornbread on the side, and not nearly as spicy as most Texas bowls-o-red tend to be. Whatever your personal politics, I’d highly recommend giving this a go next time you need a simple, hearty bowl of chili in your life. Enjoy!

Obama Family Chili

Source: slightly adapted from The Chili Cookbook by Robb Walsh

Ingredients:
1 tbs olive oil
1 lb. ground turkey or lean ground beef
1 large onion, chopped
1 green pepper, seeded and chopped (I used a large poblano, a bell pepper would be fine too)
3-4 cloves of garlic, chopped
¼ – 1 tsp ground cumin, to taste
¼ tsp dried oregano
¼ tsp ground turmeric
¼ tsp dried basil
1 heaping tbs chili powder
Kosher salt and black pepper, to taste
3 tbs red wine vinegar
1 (28 oz.) can whole peeled tomatoes, with their juices; tomatoes should be chopped or broken up with a potato masher or snipped into chunks with kitchen shears
Water, as needed
1 (15 oz.) can kidney beans, drained
White or brown rice, for serving
Cornbread, for serving
Garnishes: sour cream, shredded cheddar, and diced raw white onion are the President’s preferences, but you can adapt as you like, obviously

Directions:
Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. When it shimmers, add the ground turkey. Crumble and cook until no traces of pink remain. Add the onion, pepper, and garlic and cook until softened. Now add the cumin, oregano, turmeric, basil, and chili powder. Season with salt and pepper to taste. Add the vinegar and tomatoes, including juices. Stir together until combined, then fill up most of the now-empty tomato can with water. Add it about a half cup at a time, just to give the chili somewhere to go while you simmer it for at least 1 hour. You want the tomatoes to cook down and the flavors to marry. Add more water, a little at a time, if it’s getting too thick. You want the final product to be nicely thickened, but with a little bit of liquid. Add the kidney beans and cook a few more minutes. Once it’s ready, taste for seasoning and adjust as needed.
Serve over steamed white or brown rice and garnish as instructed or as desired. Enjoy!

Hottest Ever Chicken Chili #SundaySupper

Hottest Ever Chicken Chili

Welcome to Sunday Supper, where we might be featuring my favorite theme yet: Spice is Nice and Some Like it Hot!!! All my readers know I’m a huge spice fiend and chile-head, so this really couldn’t be more perfect for me.

Hottest Ever Chicken Chili

I had so much trouble deciding what to make – so many choices! – but seeing as our Northeast spring weather has been incredibly rainy, overcast, cold, and generally grouch-inducing, I figured this was a great opportunity to make one more pot of chili before the weather (eventually) warms up.

Hottest Ever Chicken Chili

I’d actually made this chili a couple years ago, but didn’t get pictures of it for the blog; I figured today’s theme was an ideal time to share it, seeing as it stands out as one of the hottest things I’ve ever eaten. You know how most chili recipes call for canned tomatoes or tomato sauce? Well, this chili doesn’t. No, you puree two cans of chipotle chiles in adobo, and use that instead of any tomatoes. Yeah. And we’re not stopping there, oh no. In addition to all that chipotle, there’s a quarter cup of cayenne, plus a habanero! As Matt says, “this chili doesn’t mess around.”

Hottest Ever Chicken Chili

He’s right. This is brow-sweating, eyes watering, nose running, fan your mouth and chug your beer chili that you actually can’t stop eating because it’s so delicious and tastes absolutely wonderful. If you like things hot and spicy, this is up your alley – be brave and try it!

Hottest Ever Chicken Chili

Source: ever so slightly adapted from Michael Symon’s Carnivore by Michael Symon

Ingredients:
2 tbs olive oil
3 lbs. ground chicken or turkey, make sure it’s NOT extra-lean
Kosher salt, to taste
1 large red onion, chopped
3-4 garlic cloves, sliced or coarsely chopped
2 red bell peppers, chopped
¼ cup cayenne pepper
¼ cup ground cumin
1 tbs ground coriander
1 tbs smoked paprika
1 tbs tomato paste
2 (12 oz.) bottles of beer, preferably IPA
2 (7 oz.) cans of chipotle in adobo, pureed with sauce
1 habanero chile, slit down the side
Garnishes of your choice: sour cream, shredded cheese, chopped cilantro or scallion, etc…

Directions:
Place a large Dutch oven over medium-high heat and add olive oil. When the oil is hot, add the ground chicken. Cook, breaking it up with a spoon or potato masher, until browned and no traces of pink remain. Season with a large pinch of salt. Now add the onion, garlic, bell peppers, and another pinch of salt. Cook until softened, about 3-5 minutes. Add the cayenne, cumin, coriander, and paprika and cook another 30 seconds or so, stirring to evenly coat the chicken and veggies. Add the tomato paste and stir to combine, cooking another 30 seconds.
Deglaze the pot with the beer, being sure to scrape up any browned bits on the bottom of the pot. Add the chipotle puree and habanero, stirring to incorporate. Simmer over low heat, stirring occasionally, for about 2 hours, or until it reaches a thick, hearty consistency.
Remove the habanero before serving with garnishes of your choice.

Make sure you check out the rest of my Sunday Supper crew!

Aromatic Appetizers

Distinctive Drinks

Daring Desserts

Masterful Mains

Seasoned Sides

Plus Homemade Ginger Ale and Spice is Nice Recipes from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Pork and Whiskey Chili

Pork and Whiskey Chili

I’ve done quite a bit of cooking since 2016 began, with well, mixed results. I’ve learned valuable lessons though, like if you’re going to put baby back ribs in the slow cooker, the membrane MUST stay attached; otherwise they completely fall apart on you. I’ve also learned that kumquats have a very mild flavor when slow roasted, and probably weren’t worth the trouble as they only lent a slight citrusy background note that likely could have been achieved with some basic orange zest. (I might try that pork dish again with that change, because it was otherwise quite tasty.) Anyways.

Pork and Whiskey Chili

This chili was, thankfully, superb. Despite my pickiness about chili texture, I do enjoy shaking up the flavors from time to time. Sure, I’ll always be loyal to a Texas bowl o’ red, but I don’t feel guilty for occasionally stepping out on it. Pork in chili is delicious. It just is.

Pork and Whiskey Chili

This chili features pork in three ways, with bacon, Italian sausage, and ground pork shoulder. Despite the Italian sausage, this chili’s flavor profile is definitely Tex-Mex. The Italian-ness of the sausage doesn’t distract, it just provides an interesting note to wake up your tastes buds a little. Seeing as we just sat through a blizzard, I’m wishing the leftovers weren’t already gone… Enjoy!

Pork and Whiskey Chili

Source: adapted a little bit from The Chili Cookbook by Robb Walsh

Ingredients:
1 tbs unsalted butter
3 thick-cut strips bacon, chopped
1 lb. sweet Italian sausage, removed from its casings
1 lb. ground pork
1 large white onion, chopped
4 cloves garlic, chopped
1 yellow bell pepper, chopped
4 cups water
1 (15 oz.) can fire-roasted diced tomatoes, drained
¼ cup whiskey or bourbon
1 tsp brown sugar
2 tbs chili powder
1 tbs paprika
1-2 tbs ground cumin
1 tsp dried oregano
Kosher salt and black pepper, to taste
2 tbs masa harina
Garnishes of your choice (sour cream, shredded cheese, cilantro, scallions, pickled jalapenos, chopped onion…)

Directions:
In a large pot or Dutch oven, melt the butter over medium-high heat. Add the bacon and cook until crisped and the fat has rendered. Remove with a slotted spoon to a paper towel lined plate. Add the sausage to the bacon drippings by pinching off little free-form meatballs. This will give your chili some texture later. Stir the sausage chunks until browned all over, then move all the sausage to one side of the pot. Add the pork and cook, breaking it up with a spoon or potato masher, until no traces of pink remain. Reduce the heat to medium and add the onion, garlic, and bell pepper. Cook until softened, about 5 minutes, stirring occasionally.
Now add the water, tomatoes, whiskey, brown sugar, chili powder, paprika, cumin, oregano, salt, and pepper. Stir well to mix and increase the heat to a simmer. Cook the chili at least 1 hour or more, stirring occasionally to prevent the bottom from scorching. Adjust the heat up or down as necessary to keep a simmer going.
Add the masa harina and stir to thicken. Taste for seasoning and adjust if needed. Once the chili is to your desired thickness, serve with the garnishes of your choice.

Buffalo Chicken Chili

Buffalo Chicken Chili

Alright, I’m predicting this now: when I evaluate my blog stats in December 2015, this post will be in the top ten most popular for page views. I could be wrong, of course, but that’s my current prediction. And I predict such a thing because this meal is just SUCH a crowd-pleaser.

Buffalo Chicken Chili

I mean, it’s chili. Everybody loves chili. And on top of that, it’s buffalo chicken chili!! Meaning it’s some kind of a buffalo chicken meal; and buffalo chicken anything is still insanely popular, with very good reason. This meal combines two of everyone’s faves; and as an added bonus, since we’re using chicken, it’s much leaner than regular chili. Oh, and it’s pretty spicy (though you absolutely can control the amount of heat!), and we all know capsicum in chiles speeds your metabolism, so this meal is pretty figure-friendly while still being rich and comforting.

Buffalo Chicken Chili

I’ve been making it for years, and I couldn’t believe that I’d never photographed and shared it before now. This is one of the perennial favorites in my house, I make it once a year or so.

Buffalo Chicken Chili

A few recipe notes: I use my own buffalo sauce, which is very hot and spicy! Feel free to sub in a store-bought or homemade buffalo sauce with less heat if you want. I highly recommend making sure that your ground chicken is at least partly dark meat. I know we’re all watching calories, but I’ve found that using all white meat just makes dry chili, which no one likes. And lastly, like any other chili, this one too will be more flavorful if it sits overnight before you serve it; though it’s still really tasty served the day of. I think that’s it! I hope y’all will enjoy this delicious bowl of comfort! And stay tuned for December 2015, when we find out if my prediction comes true!

Buffalo Chicken Chili

Source: adapted from Every Day with Rachael Ray, February/March 2006

{One Year Ago: Broccoli Basil Soup, Tacos de Lengua}

Ingredients:
1 tbs olive oil
2 tbs unsalted butter
2 lbs. ground chicken, preferably with some dark meat included
1 medium onion, chopped
2 celery ribs, chopped
1 medium carrot, peeled and chopped
1 jalapeno, seeded and chopped
2 garlic cloves, minced
Kosher salt and black pepper
1 tbs ground cumin
1 tsp ground coriander
1 bottle beer
½ cup buffalo sauce
1 (15 oz.) can tomato sauce
Snipped chives or scallions, for garnish
Blue cheese crumbles, for garnish

Directions:
Heat a medium soup pot or Dutch oven over medium-high heat. Add the olive oil and butter, melt them together, then add the ground chicken. Cook, breaking up the meat, until no traces of pink remain. Now add the onion, celery, carrots, and jalapeno. Cook, stirring frequently, until the veggies have softened, about 5 minutes. Now add the garlic and cook another 30 seconds. Season with salt and black pepper, then add the cumin and coriander. Stir to combine, then add the beer to deglaze. Use your spoon to scrape up all the flavorful browned bits from the bottom of the pot. Let the beer reduce 2 to 3 minutes.
Lower the heat to medium and add the buffalo sauce and tomato sauce. Stir to combine, then reduce the heat and simmer the chili for at least 30 minutes, stirring occasionally to prevent scorching on the bottom of the pot.
Taste for seasoning, then cool and store in the refrigerator overnight, or serve immediately. When you serve, garnish as much or as little as you want with the scallions and blue cheese crumbles. Serve with beer – it’s spicy, you’re gonna need it!

Short Rib Chili #SundaySupper

Short Rib Chili

So, it’s time for another Sunday Supper, yes, but this is an extra special Sunday Supper, because our theme is …… CHILI COOK-OFF!!! As a girl who hails from Texas, this just excites me to no end. I adore chili, yes I’m particular about it like any good Texan should be, and I think chili cook-offs are the greatest thing ever. So I’m thrilled to be participating in this online contest.

Texas chili with short ribs

I knew that I would be making a proper Texas chili for this event – which means, NO BEANS. As the saying goes, “Chili comes from Texas, and Texas chili has no beans.” Proper Texas chili typically doesn’t use ground beef either; it’s usually a tough cut that gets cooked slowly over long periods of time, until it’s tender enough to just melt in your mouth.

So I’m doing proper Texas chili, but with a little twist: yup, I’m using short ribs instead of the standard beef chuck. I don’t know of anyone who doesn’t go gaga over short ribs, and I thought making a chili with them would be just over the top. I was correct in my hunch. This chili is simply amazing. So flavorful, and decadent from the cut of meat chosen; spicy as it should be, thick as it should be, and no beans. It’s beautiful.

short rib chili

Oh, and you know what just may be the most exciting thing about today? Well, I said chili cook-off, and that always means it’s a contest, right? Well, we do have voting, and the winner gets a prize! So please, scroll down to the bottom of this post and click on the link to vote, and please vote for my chili! Thanks, y’all!

Short Rib Chili

Source: adapted from Dinner at My Place by Tyler Florence

Ingredients:
4 lbs. English cut short ribs, on the bone
Kosher salt and black pepper
Olive oil
2 dried ancho chiles, stemmed and hand torn into small pieces
2 tbs whole coriander seeds
2 tbs chili powder
2 tbs sweet paprika
1 tbs ground cumin
1 tbs dried oregano, preferably Mexican
1 tbs sugar
¼ tsp ground cinnamon, preferably Mexican
2 medium onions, chopped
4 garlic cloves, minced
1 jalapeno, minced, seeded if desired
3 canned chipotle chiles in adobo, chopped
1 (28 oz.) can whole peeled tomatoes, with their juice
2 tbs tomato paste
1 tbs grated unsweetened Mexican chocolate
2 tbs masa harina
Garnishes of your choosing: shredded or crumbled cheese, sour cream, cilantro, scallions, chopped raw onion, crumbled tortilla chips

Directions:
Preheat your oven to 325 F.
Preheat a Dutch oven over high heat. Generously season the short ribs with salt and pepper. Drizzle in a touch of olive oil, then sear the short ribs on all sides. Remove with tongs to a plate.
Meanwhile, in a small skillet over medium heat, add the torn dried chile pieces and coriander seeds. Toast for just a few minutes, shaking the skillet occasionally to prevent scorching. It’s done when it smells fragrant. Transfer the toasted spices to a spice grinder or coffee grinder that you only use for grinding spices. Grind until the mixture is a fine powder. Transfer to a bowl, and add the chili powder, paprika, cumin, oregano, sugar, cinnamon, plus 2 tbs kosher salt. Mix well and set aside.
When the ribs are all nicely seared, turn the heat to medium-high and add the onion, garlic and jalapeno. Cook until the onion has softened and turned translucent. Lower the heat the medium-low. Now add the chili powder you made, plus the chipotle in adobo. Stir to combine. Add the canned tomatoes, tomato paste, and chocolate. Use a wooden spoon or potato masher to break up the tomatoes.
Add the short ribs back into the pot, making sure each one is completely coated in the chili mixture. Nestle them in, in a single layer as much as is possible. Pour enough water to just cover the short ribs, about 2 cups.
Raise the heat and bring the mixture up to a simmer. Shut off the heat and place a layer of aluminum foil on top of your Dutch oven. Then top the foil with the Dutch oven lid. Place in the oven and cook for 3 hours without peeking.
The ribs are done when they have considerably shrunk back from the bone (you’ll see a good bit of the bone exposed), and they are fork tender.
Place the Dutch oven over medium-low heat and carefully remove the short ribs to a clean plate with tongs. Use a cereal spoon to skim off some of the fat in the pot, if desired.
Use two forks to shred the meat from the ribs. Discard the bones and excess fat. Place the shredded meat back into the pot and stir to combine. Add the masa harina and let it cook for about 5 minutes. Turn the heat up or down to let it simmer or just warm as needed; you want it to be fairly thick.
Serve warm, with the garnishes of your choice.

Be sure you check out all the other awesome chilis from the rest of the Sunday Supper team!

Will YOU be a part of the #SundaySupper Chili Cook-Off judges panel this week? Voting is live at the Sunday Supper Movement Online Community Magazine starting now and concluding (fittingly) on February 27 – National Chili Day! Browse the submissions and cast your vote by clicking HERE!

Beef and Bison Chili

Pork Chili

Chicken, Duck, and Turkey Chili

Mixed (meat combo) Chili

Fish and Seafood Chili

Vegetarian Chili

Twist-on-Chili

Best Wines To Pair with Chili #SundaySupper from ENOFYLZ Wine Blog

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Dr Pepper Turkey Chili #SundaySupper

Dr Pepper Turkey Chili

Welcome to Sunday Supper!! Today is a special edition because it’s Super Bowl Sunday, and we are bringing you game day treats for the occasion.

Now personally, the Super Bowl would be a lot more super if the Cowboys were playing in it, and if it were not being held at the Giants/Jets stadium, but hey, what can you do? I am looking quite forward to the commercials!

Dr Pepper Turkey Chili

I love serving chili at Super Bowl parties, so that’s what I’m bringing to the virtual party today. This chili is quite unique, not properly Texan because it does have beans, but that’s okay; it’s not really spicy and has a sweet background note thanks to the soda. It is *most* excellent with some Frito scoops served alongside. And I would definitely categorize this one as kid friendly.

And now I shall raise my beer (or Dr Pepper!) to you and send you good vibes for a fun and safe Super Bowl party, funny commercials, a halftime show that doesn’t suck, and if your team is playing today, then may your team win!

Dr Pepper turkey chili

Enjoy this lovely chili, and be sure to check out the rest of the tasty game day grub from my fabulous Sunday Supper cohorts!

{One year ago: Happy Accident Mashed Potatoes}

Source: adapted from Oh Sweet Basil

Ingredients:
2 tbs olive oil
1 lb. ground turkey, preferably dark meat
1 yellow onion, chopped
1 red bell pepper, chopped
1 jalapeno, seeded and minced
4 garlic cloves, minced
2 tbs chili powder
2 generous tbs ground cumin
1/4 tsp cayenne
1 tsp oregano, preferably Mexican
1 tbs unsweetened cocoa powder
1/2 tsp allspice
1/4 tsp dried thyme
Kosher salt and black pepper
1 (12 oz.) can of Dr Pepper
1/2 bottle beer
2 tbs tomato paste
1 (15 oz.) can pinto beans, drained
1 (15 oz.) can fire-roasted crushed tomatoes
1 tbs Worcestershire sauce
1 tsp hot sauce, such as Cholula
Shredded cheddar cheese, sour cream, cilantro, and Frito scoops, for serving

Directions:
In a heavy bottomed skillet over medium-high heat, add the oil. Add the turkey and crumble and cook until no traces of pink remain. Add the onion, pepper, and jalapeno. Saute until softened and cooked, about 4-5 minutes. Add the garlic and cook 1 minute more.
Add the chili powder, cumin, cayenne, oregano, cocoa, allspice, thyme, salt and pepper. Stir to combine.
Add the soda, beer and tomato paste. Cook, stirring to combine, for about 1 minute.
Now add the beans, tomatoes, Worcestershire, and hot sauce. Stir to combine and lower the heat to a simmer. Simmer at least 30 minutes, and up to 2 hours. The longer the better. Taste for seasoning and adjust as needed.
Serve with the garnishes of your choice.

Make sure you check out all the Game Day deliciousness we are sharing this Sunday!

Make sure you check out all the Game Day deliciousness we are sharing this Sunday!

Game Day Appetizers:

Game Day Entrees:



Game Day Desserts:

 

Join the #SundaySupper conversation on twitter every Sunday!
We tweet throughout the day and share recipes from all over the world.
Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag
and remember to include it in your tweets to join in the chat.

Check out
our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Cincinnati Chili

Cincinnati Chili

I think it probably goes without saying that children growing up in Texas aren’t terribly familiar with that other chili from Ohio. You know, the one with beans. And pasta. And chocolate. Frankly, I’d never even heard of it until adulthood.

But, I do love me some chili, and though this version breaks many rules of the original from Texas, I have to admit I’ve been a bit intrigued. And so last weekend it became high time I give it a try.

Cincinnati chili
The verdict? I have to say, it’s pretty delicious! Definitely different from Texas, or even New Mexican chili; it is what it is, and I kinda loved it. It’s hearty, rich, cheesy, and you can play around with the spice level as you please. I’d eat it again (actually I just did, some leftovers for lunch).

Cincinnati Chili

As a complete aside, I do not feel like myself today, I’ve been struggling with a head cold the past week. I have a persistent, dry, hacking cough. Nothing remotely serious, of course, but it’s driving me batty! I’m ready to scream! But of course I don’t because that would make the cough worse. Does anyone have any foolproof tricks or home remedies for taming this beast? I’m all ears. So far I’m just using over the counter cough syrups, which taste beyond nasty, and they only help so much. Thanks you guys!

Cincinnati Chili

{One year ago: Pumpkin Muffins, Almond Pancakes, and Chocolate Anise Biscotti}

Source: adapted from The Book of Burger by Rachael Ray

Ingredients:
1 tbs olive oil
2 ¼ lbs. ground sirloin
1 large onion, chopped
1 jalapeno, seeded if desired and minced
4 garlic cloves, minced
1 ½ tbs ancho chile powder
1 tbs unsweetened cocoa powder
1 ½ tsp smoked paprika
1 tsp ground allspice
½ tsp ground cinnamon
Generous pinch of ground cloves
1 tsp dried oregano
2 tbs brown sugar
Kosher salt and black pepper
1 (12 oz.) bottle of beer
2 tbs Worcestershire sauce
1 (28 oz.) can tomato puree
1 (15 oz.) can red kidney beans, drained
1 lb. spaghetti
8 oz. sharp yellow cheddar cheese, shredded

Directions:
Preheat a large Dutch oven over medium-high heat. Add the olive oil, then the ground sirloin. Cook, breaking up the meat with a spoon or potato masher, until the meat is browned and no traces of pink remain. Add three quarters of the chopped onion and the jalapeno, and cook until the onion is translucent, about 3-5 minutes. Add the garlic and cook another minute.
Lower the heat to medium, and add the ancho, cocoa powder, paprika, allspice, cinnamon, cloves, oregano, brown sugar, salt and black pepper. Stir to combine.
Raise the heat back to medium-high and pour in the beer. Stir, making sure to scrape up any browned bits from the bottom of the pan, until the beer has mostly evaporated.
Add the Worcestershire, tomato puree, and beans. stir to combine, then lower the heat to medium-low. Simmer for about 15 minutes, until the flavors have married and the chili has thickened somewhat. Stir occasionally to prevent scorching on the bottom.
When the chili is ready, turn the heat to low, and cover until needed.
Bring a large pot of salted water to a boil, then cook the spaghetti according to package directions. Drain well, and toss in a large mixing bowl with some olive oil to prevent clumping.
To serve, mound some spaghetti onto a plate. Top with chili, then with a generous handful of cheese, then sprinkle on some of the reserved chopped onion.

Nacho-Topped Chili

Nacho Topped Chili

Happy November 1st y’all! Since I figure lots of you are up to your ears in Halloween candy, we’ll take a break from sweets and go savory today. And since we’re in the thick of football season, and my Baylor Bears are doing *extremely* well, game day food will be what’s on the menu!

beef chili, no beans

As an aside, if any of you are remotely familiar with Big 12 football, then you know how utterly amazing it is that Baylor is ranked in the top ten. Top ten, people!! Back when I was a student there, that was unfathomable. The football team was so terrible then. So I hope those young whipper-snapper freshman you see on every televised game yelling “HEIS-MAN! HEIS-MAN!” for the cameras are grateful for the opportunity. Back in my day, “Heisman” was a word not even the slightest bit in our vocabulary.

nacho-topped chili, before broiling

But anyways, let’s talk chili. Everyone loves a good chili, and this one was killer. But how about we take it even further over the top, and top it with nachos??!! Nachos! I figured that if you can put a chili sauce on top of loaded nachos, then why can’t you put nachos on top of chili?

nacho topped chili

Turns out, yes we can! Say it with me, Obama ’08 style – YES. WE. CAN!! Okay, maybe not, but trust me, this chili is so delectable, it deserves a few cheers.

nacho-topped chili

But you’re probably sitting there thinking, “That’s all well and good Julie, but the leftovers won’t work! The chips will go completely soggy.” Now, I don’t blame you one bit for thinking such a thing, because I thought such a thing after we finished eating. But we’re all wrong. The leftovers actually work beautifully. I know, it doesn’t make a lick of sense! But I’m telling you, you’ll love them. And you’ll feel very indignant to realize that your husband took most of them to work and only let you get in one little serving for yourself. Oh wait, that’s just me?

Nacho-Topped Chili

So yes, the chips do go soft. But it’s not a bad thing. They sort of act like a masa thickener; they meld into the chili and become part of it. It’s a little tough to explain, so you’ll just have to try it and see what I mean!

Nacho-Topped Chili

{One year ago: Apple Cider Cupcakes with Cinnamon Cream Cheese Frosting}

Ingredients:
1 ¾ lbs. ground sirloin
2 tbs cumin
1 tbs ancho chile powder
2 tsp sweet paprika
2 tsp coriander
1 tsp Mexican oregano
½ tsp chipotle chile powder
¼ tsp cayenne
Kosher salt and black pepper
1 onion, chopped
1 jalapeno, minced
2 garlic cloves, minced
10 oz. beer (save last few glugs for yourself)
1 (28) oz. can fire-roasted crushed tomatoes
1 tbs Worcestershire sauce
1 tsp liquid smoke
Hot sauce to taste (I used Cholula)
8 oz. bag yellow corn chips (make sure they are thick and crunchy, not the really thin kind)
15 oz. can of refried beans, thinned with splash of water and warmed 30 seconds in microwave
8 oz. Monterey jack cheese, shredded
6 oz. pitted black olives, drained and chopped
Pickled jalapeno slices

Directions:
Preheat a large cast-iron skillet over medium-high heat. Add a drizzle of oil, then add the beef, browning and breaking it up with a spoon. Cook until no traces of pink remain. Add the cumin, ancho chile powder, sweet paprika, coriander, Mexican oregano, chipotle powder, and cayenne. Add salt and pepper to taste and stir to combine. Add the onion and saute until softened and translucent, about 5 minutes. Add the jalapeno and garlic and saute another 2 minutes.
Add the beer and stir to deglaze the pan. Let the beer cook until it has almost evaporated. Lower the heat to medium. Now add the tomatoes, Worcestershire, liquid smoke, and hot sauce. Stir to combine everything. Let the chili come up to a good, bubbling simmer, then lower the heat to medium-low and let it simmer softly for about 30 minutes. Stir occasionally to keep it from scorching on the bottom of the pot. You may need to adjust the heat level as necessary.
When the chili is to your liking, consistency-wise, turn the heat to low. Taste for seasoning and adjust as necessary.
Now it’s time for the nacho topping. Preheat your broiler to high and set an oven rack on the second-highest rung, or whichever rung allows you to get the nacho topping closest to the heat source without smushing anything.
Now assemble the nacho topping. Smooth the chili out so the top of it is as even a surface as possible. Working quickly, spread the chips over the chili. Dollop the refried beans over the chips, spreading with a large spoon as needed. Sprinkle the cheese over the chips. Sprinkle the olive and pickled jalapenos over the cheese.
Slide the skillet into the oven and broil until the cheese is melted and the top edges of chips have started to brown.
Remove the skillet and serve immediately.
Note: you can of course garnish with sour cream if you want, I’m just not sour cream’s hugest fan, so I was quite happy to leave it off.

Chili Cheese Fries

chili cheese fries

Last week I promised you some good game day grub, and well, it just doesn’t get much more quintessential than a big platter of chili cheese fries. These were so good that I don’t even remember what game they accompanied. Or, maybe my team lost that game and I’ve blocked it. Who knows!

Chili Cheese Fries

I brought this beautiful platter to the coffee table, where Matt and I sat on the couch watching a college football game, and we scarfed them down in a much shorter amount of time than was probably couth or proper. It’s a good thing we’ve been together for more than 10 years.

Oh boy. Just looking through and editing the pictures makes me crave these fries again. So decadent and satisfying. Make them for your game this weekend!

Chili Cheese Fries

Recipe notes: I forgot to pick up scallions at the store when I bought the ingredients to make this. So I scattered some torn parsley because nothing looked really weird in the pictures. But I kept really wishing I hadn’t forgotten the scallions. Secondly, I love this method for making fries – half baked and half fried. Single frying instead of double frying cuts the calories in half, right? Hahaha! It is much less messy this way, and much more amenable to a small kitchen.

chili cheese fries

{One year ago: Shrimp and Grits}

Source: adapted, quite a bit, from The Book of Burger by Rachael Ray

Ingredients:
FRIES:
3 Russet potatoes
Olive oil
Kosher salt and black pepper

CHILI:
Olive oil
½ lb. ground beef sirloin
½ cup finely chopped onion
1 garlic clove, minced
1 serrano chile, seeded and minced
1 tbs ancho chile powder
1 tsp sweet paprika
1 tsp ground cumin
½ tsp ground coriander
Kosher salt and black pepper
½ cup beer

CHEESE SAUCE:
3 tbs butter
2 tbs all-purpose flour
1 ¼ cups whole milk
Kosher salt and black pepper
1 ½ cups shredded sharp yellow cheddar cheese
1 generous tbs yellow mustard

Scallions, thinly sliced, for garnish

Directions:
FRIES:
Peel the potatoes. Slice each potato lengthwise, very thin. Then cut the slices into strips. Place in a large bowl and cover with water. Let stand at room temperature for 30 minutes.
Preheat the oven to 350 F. Lift the potatoes out of the water and onto a clean kitchen towel and rub them very dry. Place 2 cooling racks on 2 rimmed baking sheets. Place the potato strips onto the cooling racks in as much of a single layer as possible. Drizzle with oil and lightly season with salt and pepper. Bake for 30 to 35 minutes, until cooked through. Remove from the oven.
Heat your deep fryer to 375 F. When it’s ready, drop in the fries, working in batches, and fry until crispy and golden brown. Remove with a slotted spoon or a spider to a paper towel lined plate. Immediately season with kosher salt.
Meanwhile, make the chili first, then the cheese sauce. For the CHILI, drizzle a tad bit of olive oil in a medium skillet over medium-high heat. Add the ground beef and cook 5 to 6 minutes, crumbling it with a wooden spoon as it browns. Add the onion, garlic, serrano, spices, and salt and pepper. Stir to combine and let it go for 2-3 minutes, until the onion softens. Add the beer and let it evaporate, 3 to 5 minutes. Turn the heat to low and set aside while you make the cheese sauce and finish the fries.
For the CHEESE SAUCE, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute, to cook out that raw flour taste. Slowly pour in the milk, whisking continuously to avoid lumps. Let it cook for 2 to 3 minutes, until thickened. Lower the heat to low, season to taste with salt and pepper, and stir in the cheese. Let it melt completely, then stir in the mustard.
To assemble, lay the fries out on a large platter. Pour the cheese sauce over the fries, then top the cheese with the chili. Garnish with scallions. Dig in!