Super Bowl is coming, so today’s posts include a variety of inherited chili recipes, topped off with this inspired recipe, 3-Bean Super Bowl Chili. This new recipe is the result of all of the other chili recipes we’ve loved, and a new-found love for all things extremely hot and spicy.
Inspired 3-Bean Super Bowl Chili
2 ½ lbs. lean boneless chuck, cut into ½” cubes
1 lg. white onion, finely diced
6 tbsp. chicken fat, divided (or veg. oil)
4 tbsp. all-purpose flour
2 tbsp. plus 1/2 tsp. hot red chili powder, or to taste Continue reading →
This was a simple recipe we hijacked in college and turned into “Beer Chili,” using long-neck bottles of Red, White and Blue Beer. Hey! Don’t laugh, we went to school in Milwaukee and there was a sale on long-necks! No doubt, there was a lot more beer poured into this chili then, than what the recipe prescribed.
1 lb. lean hamburger
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
1 can dark red kidney beans
1½ tbsp. chili powder, add more to taste Continue reading →
This prize-winning International Chili Society recipe won the competition in the late 1970s. The ingredients here are roughly the same, ~but the amounts differ, as the 1977 winning recipe for “Jay’s Chili” found here: http://www.chilicookoff.com/Winner/wc_1977.asp. It’s well worth the time to pursue that link , for the site is non-stop chili and salsa!
International Chili Society Prize Winning Chili
2 med. onions, finely chopped
1 green pepper, finely chopped Continue reading →
The Tiguas, who are descendants of Indians from New Mexico’s Pueblo tribes, run amazing tribal restaurants in Texas’ oldest town, Ysleta (which means “little island’), which is now a suburb of the border city of El Paso. There they offer Indian, Mexican and Texan tastes on a menu that includes bread baked exactly the way it was 300 years ago, sizzling fajitas and this fiery red chile stew.
Tigua Indian Reservation Restaurant Hot Chili
2 ½ lbs. lean boneless chuck, cut into bite-sized cubes
1 lg. onion, chopped
6 tbsp. lard or vegetable shortening, divided
4 tbsp. flour
3/4 c. red chili powder Continue reading →
I’ve treasured this appetizer for 15 years, ever since my husband’s high school buddy and trained chef David prepared these extra-ordinary quesadillas for us at his house party. The flavors are out of this world, but that means this appetizer disappears fast!
Begging for the recipe, he directed me to the recipe invented by James H. Turner IV, of Saco, Maine, and published in 1995 by Bon Appetit magazine. Now it can be found at Epicurious: http://www.epicurious.com/recipes/food/views/Smoked-Gouda-and-Caramelized-Onion-Quesadillas-699. The recipe repeats below:
If using a glass bowl or footed trifle bowl, this 1990s appetizer can be made more attractive by mounding the top with black olives, cilantro leaves and cubes of avocado. Traditionally served with tortilla chips.
Super Layered Taco Bean Dip with Guacamole
2 c. refried beans (canned, or recipe follows)
1 c. guacamole (recipe follows)
1 (8 oz.) container sour cream
1 pkg. taco seasoning mix Continue reading →
The following recipe is not served at Uncle Julio’s, an Irvine, Texas Restaurant dedicated to “Mexican by Scratch.” That salsa is top-secret. So, instead, when a Minneapolis Star Tribune reader requested Uncle Julio’s salsa recipe in 2001, the restaurant provided a family recipe that can be served with chips, as well as grilled fish or chicken. Find it here and below: http://www.startribune.com/lifestyle/taste/11413426.html.
Tia Elsa’s Pineapple-Serrano Pico de Gallo
2 c. finely chopped fresh pineapple
1 c. diced tomato
¾ c. diced red onion
2 tsp. chopped serrano chile Continue reading →