This week's chili was nothing to crow about. It earned a 3.0 because there wasn't anything in particular bad about it, just not something we would bother to make again. We went cheap on the beer with Yuengling Porter made in Pottsville, PA. Wasn't too bad.
More important was the discussion about what our new project might be. I happened to print out the top 10 cookbooks from 2010 list from an email -- it might have been Amazon. This is a dangerous thing to do for someone who is a cookbook junkie. One of our ideas on our list was Thai food. We went to Border's to check out "Thai Street Food" from the list and, with my 40% off coupon, bought it as Mike's Christmas present to me. It is a beautiful cookbook with gorgeous photos. The only difficulty will be finding ingredients. We'll have to do some research.
Hopefully, we will hit upon another good chili recipe with the remaining eight. Texas has got to be good, right?
Sunday, December 12, 2010
Tuesday, December 7, 2010
Low-Country Chicken Chili -- South Carolina
I apologize to all one of my followers for the delay in last week's chili entry, but I was visiting you. :)
South Carolina's chili doesn't warrant the addition of the recipe so, instead, I would like to introduce you to one of my cats. Boots is a real scrapper and I hate to admit this but she jumps up on the table at meal time to see if someone might give her a taste. Bootsie's sister Dora apparently wasn't interested in chili so no picture of her tonight.
Low-country Chicken Chili gave us our first taste of grits and it did add a creamy thickness to this chili; however, it was otherwise pretty much dull. A review of our comments: "grits good," "carrots bad," "chicken good," "no spicy flavor," "too much grits," "blah." Even our comments are boring! Final score: 3.06.
We realized that we only have eight more chili recipes to make and our project will be complete (after the party of course). The topic of discussion therefore was what to do next. A lot of ideas were bounced around but I won't spill the beans until it is decided.
By the way, South Carolina was washed down with Saranac nut brown lager brewed in Utica, New York.
South Carolina's chili doesn't warrant the addition of the recipe so, instead, I would like to introduce you to one of my cats. Boots is a real scrapper and I hate to admit this but she jumps up on the table at meal time to see if someone might give her a taste. Bootsie's sister Dora apparently wasn't interested in chili so no picture of her tonight.
We realized that we only have eight more chili recipes to make and our project will be complete (after the party of course). The topic of discussion therefore was what to do next. A lot of ideas were bounced around but I won't spill the beans until it is decided.
By the way, South Carolina was washed down with Saranac nut brown lager brewed in Utica, New York.
Saturday, November 27, 2010
"Navajo Lamb and Golden Hominy Chili" -- Utah
This is the last night of skipping ahead to use up our habanero chiles. I am really becoming a fan of lamb. It isn't tough or grissly like many of the beef recipes and quite tender. This one had pasilla chiles, anchos and the habaneros. As you might guess, Ted thought Utah was too spicy; however, despite that in the mix, the chili scored a 3.7. Definitely on our menu for the chili party. We liked the addition of hominy.
I have to mention here that we had our traditional Thanksgiving dinner on Friday (since Mike works nights on Thursday). So we decided to make an untraditional dinner on Thursday. We chose a turkey mole from a magazine that used turkey drumsticks and dried guiajillo chiles. Of course, I had to send for these via mail order and, as usual, misinterpreted how many were in a bag and ended up with four huge bags of the things. Being food items, they are not returnable. So, if anyone has a need for these, please let me know and I will send you a large bagful. They are rated heat-wise on par with fresh jalapenos.
The recipe for Utah's chili is as follows:
1 dried pasilla chile
2 large dried ancho chiles
3 dried habanero chiles
1/4 c. chopped onion
4 garlic cloves, minced
2 tablespoons corn oil
2 pounds lamb, trimmed of fat and gristle and
cut into 1/2-inch cubes
1/2 tablespoon salt
1-1/2 teaspoons ground cumin
1 tablespoon sugar (we cut back on this)
One 15 1/2-ounce can diced tomatoes with roasted garlic
One 10-ounce package frozen corn kernels
One 15 1/2-ounce can golden hominy, drained (I could only find white hominy; worked fine)
1 tablespoon masa harina dissolved in 1/4 cup water
****************************************************
1) Place the chiles in a large heatproof bowl and cover with boiling water. Let stand 30 minutes, until soft; then seed and stem them. In a food processor or blender, puree the chiles with 1 cup water. Set aside.
2) In a Dutch oven, saute the onion and garlic in the oil. Cook until soft. Add the can full of water. Bring to a boil and reduce the heat to a low simmer. Cook, partially covered, 45 minutes, stirring occasionally. Remove from the heat and stir in the corn and hominy. Cook, uncovered, over low heat for 15 minutes more. Add the masa harina mixture and cook 5 minutes more.
****************************************************
Enjoy!!
By the way, we downed this chili with Dogfish Head Chicory Stout. It has Caffeine in it!!! Geoff said he actually tasted another beer recently that had caffeine added. Hm................................
I have to mention here that we had our traditional Thanksgiving dinner on Friday (since Mike works nights on Thursday). So we decided to make an untraditional dinner on Thursday. We chose a turkey mole from a magazine that used turkey drumsticks and dried guiajillo chiles. Of course, I had to send for these via mail order and, as usual, misinterpreted how many were in a bag and ended up with four huge bags of the things. Being food items, they are not returnable. So, if anyone has a need for these, please let me know and I will send you a large bagful. They are rated heat-wise on par with fresh jalapenos.
The recipe for Utah's chili is as follows:
1 dried pasilla chile
2 large dried ancho chiles
3 dried habanero chiles
1/4 c. chopped onion
4 garlic cloves, minced
2 tablespoons corn oil
2 pounds lamb, trimmed of fat and gristle and
cut into 1/2-inch cubes
1/2 tablespoon salt
1-1/2 teaspoons ground cumin
1 tablespoon sugar (we cut back on this)
One 15 1/2-ounce can diced tomatoes with roasted garlic
One 10-ounce package frozen corn kernels
One 15 1/2-ounce can golden hominy, drained (I could only find white hominy; worked fine)
1 tablespoon masa harina dissolved in 1/4 cup water
****************************************************
1) Place the chiles in a large heatproof bowl and cover with boiling water. Let stand 30 minutes, until soft; then seed and stem them. In a food processor or blender, puree the chiles with 1 cup water. Set aside.
2) In a Dutch oven, saute the onion and garlic in the oil. Cook until soft. Add the can full of water. Bring to a boil and reduce the heat to a low simmer. Cook, partially covered, 45 minutes, stirring occasionally. Remove from the heat and stir in the corn and hominy. Cook, uncovered, over low heat for 15 minutes more. Add the masa harina mixture and cook 5 minutes more.
****************************************************
Enjoy!!
By the way, we downed this chili with Dogfish Head Chicory Stout. It has Caffeine in it!!! Geoff said he actually tasted another beer recently that had caffeine added. Hm................................
Saturday, November 20, 2010
Code 10 Chili -- Wyoming
We are a day late with our Friday Night Chili, postponed because we went to an Art After Five at the art museum last night to hear Greg Osby. If you ever have the chance to hear him play, don't pass it up.
Let me preface this with the fact that I came back from a three-hour yoga workshop to make this chili and, although the yoga instructor told us we would want to put nothing but healthy food in our bodies after our practice, all I could think about on the drive home was the cold beer waiting for me in the fridge and the spicy chili we were prepared to make.
As promised, we skipped ahead to Wyoming because we realized that we had to use the habanero peppers right away. The recipe called for 1 to 2 habaneros and since we ordered way too many we were going to use 2. However, when our throats started closing up just by dicing them, we chickened out and used only 1. This one deserves printing of the recipe and a couple of photos!
2 Cups chopped onions
1/3 Cup peanut oil
4 garlic cloves, minced
1/4 Cup all-purpose flour
One 14-1/2 ounce can chicken broth
Four 4-1/2 ounce cans chopped green chiles, with liquid
2 Cups diced red-skinned potatoes, skin on
1 to 2 habanero peppers, seeded and diced (be VERY careful; wash your hands thoroughly after touching these things!!) -- if you can't find habaneros, the recipe says you can use jalapenos
2 tablespoons chili powder
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon dried Mexican oregano
1 pound sweet pork sausage, cooked and crumbled (remove the casing first)
Flour tortillas
**************************************
1) In a heavy skillet, saute the onions in the oil until soft. Add the garlic, then sprinkle in the flour, stirring constantly. Cook and stir over medium heat 3 to 5 minutes, until the onions just barely begin to brown.
2) Stir in the broth, green chiles, potatoes, habanero peppers (or jalapenos), chili powder, salt, black pepper, and oregano. Simmer 20 to 30 minutes, stirring and scraping the bottom of the skillet so the mixture doesn't stick, until the potatoes are soft. Add the cooked sausage and cook 5 minutes more.
3) Serve with soft flour tortillas on the side. We actually scooped the chili onto the tortillas and ate it like that.
We rated this chili a 3.3. Geoff felt that we could have added both habaneros, especially when scooping it up with the tortillas. Ted gave it a low rating, way too spicy for him. I gave it a 4. I know, everyone says I'm a little generous with the 4's, but I thought this one was one of the best yet.
We served up this chili with Magic Hat Winter lager. This was just right for cooling down the spiced-up taste buds! Enjoy!!
Let me preface this with the fact that I came back from a three-hour yoga workshop to make this chili and, although the yoga instructor told us we would want to put nothing but healthy food in our bodies after our practice, all I could think about on the drive home was the cold beer waiting for me in the fridge and the spicy chili we were prepared to make.
As promised, we skipped ahead to Wyoming because we realized that we had to use the habanero peppers right away. The recipe called for 1 to 2 habaneros and since we ordered way too many we were going to use 2. However, when our throats started closing up just by dicing them, we chickened out and used only 1. This one deserves printing of the recipe and a couple of photos!
2 Cups chopped onions
1/3 Cup peanut oil
4 garlic cloves, minced
1/4 Cup all-purpose flour
One 14-1/2 ounce can chicken broth
Four 4-1/2 ounce cans chopped green chiles, with liquid
2 Cups diced red-skinned potatoes, skin on
1 to 2 habanero peppers, seeded and diced (be VERY careful; wash your hands thoroughly after touching these things!!) -- if you can't find habaneros, the recipe says you can use jalapenos
2 tablespoons chili powder
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon dried Mexican oregano
1 pound sweet pork sausage, cooked and crumbled (remove the casing first)
Flour tortillas
**************************************
1) In a heavy skillet, saute the onions in the oil until soft. Add the garlic, then sprinkle in the flour, stirring constantly. Cook and stir over medium heat 3 to 5 minutes, until the onions just barely begin to brown.
2) Stir in the broth, green chiles, potatoes, habanero peppers (or jalapenos), chili powder, salt, black pepper, and oregano. Simmer 20 to 30 minutes, stirring and scraping the bottom of the skillet so the mixture doesn't stick, until the potatoes are soft. Add the cooked sausage and cook 5 minutes more.
3) Serve with soft flour tortillas on the side. We actually scooped the chili onto the tortillas and ate it like that.
We rated this chili a 3.3. Geoff felt that we could have added both habaneros, especially when scooping it up with the tortillas. Ted gave it a low rating, way too spicy for him. I gave it a 4. I know, everyone says I'm a little generous with the 4's, but I thought this one was one of the best yet.
We served up this chili with Magic Hat Winter lager. This was just right for cooling down the spiced-up taste buds! Enjoy!!
Sunday, November 14, 2010
Chicken Chili and Cornmeal Parsley Dumplings -- Rhode Island
Let me start by saying the Rhode Island's chili rated a 3.7--a shoe-in for our end-of-project party. It did raise the discussion of what dishes can be termed "chilis," mainly because, although Ted really liked this recipe, he didn't think you could really call it "chili." He thought it was really chicken in sauce with dumplings.
According to Wikipedia, Chili con carne (literally "Chili with meat", often known simply as chili) is a spicy stew. The name "chili con carne" is taken from Spanish, and means "peppers with meat." Number one, many of our best chilis do not even have meat as an ingredient and, two, I have my doubts about using Wikipedia as a genuine source, (my children vehemently feel otherwise), but this is another discussion.
The only spice in this one was chili powder, but the dumplings were an addition worth noting. We took a picture of this chili on the advice of one of my followers. All I have to do is figure out how to include it in this posting.
By the way, we served this chili with HopFish India Pal Ale from Flying Fish Brewing Company. The first few sips were a little bitter but, after that, very nice. Yes, we did find another deli in Havertown with beers we haven't tried.
I am now going to try inserting the photo we took of this week's chili. If it doesn't work it's really no big loss. Let me know if you want the recipe of this really nice "chili."
We might be changing up the order of our Chili nights. We ordered Habanera chili's and I thought that when I received the order that it could sit there in the box until I had time to open it. Well it turns out that I ordered fresh habanerollo chilis and, since they sat there in the box for at least 2 weeks, they were not refrigerated as recommended. When I opened the box a lot of those chilis were getting MOLDY! So Utah and Wyoming might be earlier than anticipated.
According to Wikipedia, Chili con carne (literally "Chili with meat", often known simply as chili) is a spicy stew. The name "chili con carne" is taken from Spanish, and means "peppers with meat." Number one, many of our best chilis do not even have meat as an ingredient and, two, I have my doubts about using Wikipedia as a genuine source, (my children vehemently feel otherwise), but this is another discussion.
By the way, we served this chili with HopFish India Pal Ale from Flying Fish Brewing Company. The first few sips were a little bitter but, after that, very nice. Yes, we did find another deli in Havertown with beers we haven't tried.
I am now going to try inserting the photo we took of this week's chili. If it doesn't work it's really no big loss. Let me know if you want the recipe of this really nice "chili."
We might be changing up the order of our Chili nights. We ordered Habanera chili's and I thought that when I received the order that it could sit there in the box until I had time to open it. Well it turns out that I ordered fresh habanerollo chilis and, since they sat there in the box for at least 2 weeks, they were not refrigerated as recommended. When I opened the box a lot of those chilis were getting MOLDY! So Utah and Wyoming might be earlier than anticipated.
Friday, November 5, 2010
"Homage to Hershey Chocolate Chili" -- Pennsylvania
Just finished PENNSYLVANIA's Homage to Hershey Chocolate Chili. We've been waiting with much anticipation for our own state's chili and it fared pretty well. The meat was chicken and, of course, it had some Hershey's cocoa in it (even though I don't think Hershey even makes chocolate in Hershey anymore except in the little fake factory at the amusement park). The spice was from red jalapeno powder and packed a bigger punch than we expected.
Geoff thought that it would have been better served over rice without the beans because it was pretty soupy. Ted would have liked the chicken chunks to be smaller, but Geoff and I feel that when the chunks are small the meat gets dry.
It took a lot of parsley which was a timely thing because I got to use up my whole crop of parsley before it freezes. The final score was a 3.27--worthy of possibly making for our chili party!!
We served the Pennsylvania chili with Blue Moon Winter Abbey Ale (seasonal). Not bad. The deli where we bought it recommended that we try serving it with orange slices. We didn't get that far and before we knew it, the beer was already gone!
Anyone who wants this recipe should let me know at lshane_schneider@yahoo.com and I'll send it to you.
By the way, we found maple pepper for our Vermont chili and ordered it from a Vermont seller (of course). $6.00 for the spice and $10.00 for shipping!!! I'm hoping we fall in love with it like the authors of Chili Nation claim.
Geoff thought that it would have been better served over rice without the beans because it was pretty soupy. Ted would have liked the chicken chunks to be smaller, but Geoff and I feel that when the chunks are small the meat gets dry.
It took a lot of parsley which was a timely thing because I got to use up my whole crop of parsley before it freezes. The final score was a 3.27--worthy of possibly making for our chili party!!
We served the Pennsylvania chili with Blue Moon Winter Abbey Ale (seasonal). Not bad. The deli where we bought it recommended that we try serving it with orange slices. We didn't get that far and before we knew it, the beer was already gone!
Anyone who wants this recipe should let me know at lshane_schneider@yahoo.com and I'll send it to you.
By the way, we found maple pepper for our Vermont chili and ordered it from a Vermont seller (of course). $6.00 for the spice and $10.00 for shipping!!! I'm hoping we fall in love with it like the authors of Chili Nation claim.
Sunday, October 31, 2010
Maple Pepper?
Geoff went out of town this weekend so we will have to wait until next week for the much-anticipated Pennsylvania chili.
In the meantime, does anybody know where I can find maple pepper? We don't need it until Vermont, which is where you would think we could find it. A Google search comes up with maple pepper mills.
In the meantime, does anybody know where I can find maple pepper? We don't need it until Vermont, which is where you would think we could find it. A Google search comes up with maple pepper mills.
Sunday, October 24, 2010
Let 'er Buck Red Beer Chili -- Oregon
I decided that I will add the recipes for all the chilis that score a 3.0 or higher. Unfortunately, Oregon did not. It rated 2.7 mainly because the meat called for in the recipe was London broil--way too tough and chewy. I think if it had used a sirloin or porterhouse steak it would have been much higher. Again, the addition of smashed boiled potatoes underneath the chili was an excellent addition.
The name "Red Beer" is derived from the fact that it has the combination of beer and tomato sauce. Apparently, in Oregon they actually drink beer with tomato sauce in it, thus, "red beer." That sounds totally disgusting to me.
We ate our chili with Mexican "Dos Equis," a very nice beer. We are very quickly running out of new beers to try in our Havertown environment. Suggestions are welcome!
I tried a new cornbread recipe to go with this and it received a thumbs up from everyone. The leftovers disappeared quickly. Ed, this might just be the cornbread you are looking for. I will email you the recipe. Anyone else, just let me know.
We are anxiously waiting for next week's chili which is from PENNSYLVANIA. Someone asked me why we would be anticipating this one, to which I replied, "because it is where we live!" I won't give away the ingredient that makes it a Pennsylvania recipe. One can only guess.
The name "Red Beer" is derived from the fact that it has the combination of beer and tomato sauce. Apparently, in Oregon they actually drink beer with tomato sauce in it, thus, "red beer." That sounds totally disgusting to me.
We ate our chili with Mexican "Dos Equis," a very nice beer. We are very quickly running out of new beers to try in our Havertown environment. Suggestions are welcome!
I tried a new cornbread recipe to go with this and it received a thumbs up from everyone. The leftovers disappeared quickly. Ed, this might just be the cornbread you are looking for. I will email you the recipe. Anyone else, just let me know.
We are anxiously waiting for next week's chili which is from PENNSYLVANIA. Someone asked me why we would be anticipating this one, to which I replied, "because it is where we live!" I won't give away the ingredient that makes it a Pennsylvania recipe. One can only guess.
Saturday, October 16, 2010
"16-Times World Sirloin Chili" -- Oklahoma
This chili was definitely one for meat-eaters. We used sirloin steak, porterhouse steak, and filet mignon! The use of dried ancho chiles and dried chipotle chiles is always a good spicy mix. We have learned not to use nearly as much sugar as these recipes require and that was a good thing.
We served the chili over beans and raw onions. I had a feeling that this one might be a little bland, so I made some guacamole to serve alongside. We discovered that the chili was even better when we put a little guacamole on top! The chili scored a 2.93 but probably would have scored slightly higher if it had actually called for the guacamole garnish.
We tried Yards India Pale Ale (brewed in Philadelphia). This one was a winner.
We served the chili over beans and raw onions. I had a feeling that this one might be a little bland, so I made some guacamole to serve alongside. We discovered that the chili was even better when we put a little guacamole on top! The chili scored a 2.93 but probably would have scored slightly higher if it had actually called for the guacamole garnish.
We tried Yards India Pale Ale (brewed in Philadelphia). This one was a winner.
Friday, October 8, 2010
"Cincinnati Five-Way Chili" -- Ohio
Ok . I am still taking a "semi-break" from this blog until mid-terms are over in a couple of weeks; however, I must put in the minimum of an entry while the experience is still fresh in my mind. This chili was one with a myriad of textures. "Five-Way" refers to the five layers of food that encompasses the dish. For me, it was all about the textures.
The chili is served over a layer of spaghetti, then the layer of chili, a few warm red kidney beans, a few chopped onions, a nice thick layer of cheddar cheese and then garnished with oyster crackers. I managed to find the real OTC oyster crackers that I can never find when I'm making my oyster filling for the holidays. This was the first chili that we had to serve on plates rather than our "special" chili night bowls.
My beef with the recipe was, of course, the one cup of barbecue sauce that I still think tastes and smells like hot dogs. Geoff's only negative on this one was that it was a little too sweet (again, a product of the barbecue sauce). The boys insisted that they could taste the 1/2 ounce of unsweetened chocolate; my tastebuds mustn't be as sensitive as they used to be! I just wasn't tasting it.
We made a few adjustments to the cooking process with this one that I will spell out in my new, improved blog that will contain recipes. For now, the final score was a 3.03 and for all you who wait with great anticipation for the beer we chose, it was Sierra Nevada Tumbler Autumn Brown Ale. I'm really liking the Sierra Nevada.
The chili is served over a layer of spaghetti, then the layer of chili, a few warm red kidney beans, a few chopped onions, a nice thick layer of cheddar cheese and then garnished with oyster crackers. I managed to find the real OTC oyster crackers that I can never find when I'm making my oyster filling for the holidays. This was the first chili that we had to serve on plates rather than our "special" chili night bowls.
My beef with the recipe was, of course, the one cup of barbecue sauce that I still think tastes and smells like hot dogs. Geoff's only negative on this one was that it was a little too sweet (again, a product of the barbecue sauce). The boys insisted that they could taste the 1/2 ounce of unsweetened chocolate; my tastebuds mustn't be as sensitive as they used to be! I just wasn't tasting it.
We made a few adjustments to the cooking process with this one that I will spell out in my new, improved blog that will contain recipes. For now, the final score was a 3.03 and for all you who wait with great anticipation for the beer we chose, it was Sierra Nevada Tumbler Autumn Brown Ale. I'm really liking the Sierra Nevada.
Saturday, October 2, 2010
Friday Night Chili Respite
I was subtly shown by one of my "followers" (family member) why my Friday Night Chili Blog fails to get any "real" or additional followers. She showed me other cooking blogs that are filled with photos and recipes and links to other sites--basically a magazine. My first reaction was, hey, I already have two jobs and go to school. How can I possibly make a blog that competes with these?
Well, I know I can if I can just find the time. So, while we will be continuing to make our Friday Night Chili recipes, I will continue the blog when I feel like I can make it worthy and interesting to anyone out there who might be interested.
By the way, this week was North Dakota Forty Below Meat Loaf and Mashed Potatoes Chili. It earned a 3.3 and reminded us of Shepherd's Pie.
Well, I know I can if I can just find the time. So, while we will be continuing to make our Friday Night Chili recipes, I will continue the blog when I feel like I can make it worthy and interesting to anyone out there who might be interested.
By the way, this week was North Dakota Forty Below Meat Loaf and Mashed Potatoes Chili. It earned a 3.3 and reminded us of Shepherd's Pie.
Friday, September 24, 2010
"Pig Chili"--North Carolina*
Tonight's chili was, indeed, pig chili with two pounds of pork tenderloin. I should have known by now to reduce the amount of sugar (since the authors seem to go a little overboard) but, instead followed the recipe to a "T". My cooking partner was too busy with homework so I was on my own. Of course, any chili that uses the ancho chiles has an edge, so it earned a 3.16. With a little less sugar and a little less apple cider vinegar it would have gone much higher. This chili would have actually made a really delicious pork barbeque sandwich (Ed, I think you would have liked it) since it was not saucy at all and the spice level was perfect.
The most amazing part of this meal was the cornbread. We've been searching for the best cornbread recipe and I happened to come upon one from a "Food and Wine" January 2007 magazine. It had a little bit of scallions in it and had the flavor we loved from the spoon bread. The texture was what we've been looking for.
Keeping with the "autumn" motif we started last week with the pumpkin beer, we paired this chili with Sam Adams' OctoberFest beer. The kind of beer that leaves you really thirsty. I don't think we'll go back to that one.
*Chili Nation, page 106.
The most amazing part of this meal was the cornbread. We've been searching for the best cornbread recipe and I happened to come upon one from a "Food and Wine" January 2007 magazine. It had a little bit of scallions in it and had the flavor we loved from the spoon bread. The texture was what we've been looking for.
Keeping with the "autumn" motif we started last week with the pumpkin beer, we paired this chili with Sam Adams' OctoberFest beer. The kind of beer that leaves you really thirsty. I don't think we'll go back to that one.
*Chili Nation, page 106.
Sunday, September 19, 2010
Buffalo Beef and Weck Chili*--New York
Friday Night Chili report is a little late--it's been a busy weekend. We didn't know what to expect of this chili. Apparently the weck is a type of roll topped with kummelweck (caraway seeds). The description made it sound like a deli sandwich/chili kind of thing, made with deli roast beef, prepared horseradish, served on a slice of seeded rye bread. Once again the chili's downfall was the addition of brown sugar and the ancho chiles were processed with gingersnap cookies. Too sweet. Our sweet lover didn't like it for another reason--the addition of caraway seeds. Proof is in the fact that the leftovers are still in the fridge. Mike took one bite and that was all he needed. Buffalo Beef and Weck earned a 2.5--probably a bit generous at that.
We washed the chili down with Harvest Blue Moon Pumpkin ale. Sounds funky, but actually was the best part of the meal.
*Chili Nation, p. 104.
We washed the chili down with Harvest Blue Moon Pumpkin ale. Sounds funky, but actually was the best part of the meal.
*Chili Nation, p. 104.
Sunday, September 12, 2010
No Chili This Week
For all the followers of my Friday Night Chili Blog (all three of you) who have been waiting anxiously for my chili report, I'm sorry to report that there will be no chili this week. Two reasons, we went to the beach for a short holiday and we ran out of some key chili peppers and the order hasn't come in yet. Now wait, my three followers already know this because they are my family. Oh well, it's nice to imagine that someone else might care!!
We'll be back again this coming Friday.
We'll be back again this coming Friday.
Saturday, September 4, 2010
"Mesilla Valley Bowl of Green,"*--New Mexico
I anticipated that this chili would be a good one. According to the cookbook's notes, New Mexico is the chili state. But here's the dilemma. New Mexico's chili was so salty that it almost seemed like the 1-1/2 Tablespoons of salt was a typo. I even hesitated when I poured it in. It was actually hard to notice anything other than the salt. We decided that we had to rate it according to the recipe just like we would if we thought that there was too much spice or not enough veges as we have with all the others. As a result, the final tallied score was only a 2.77.
As we were preparing the chili we decided that we might need some rice at the bottom of the bowl. The only rice I had in the cupboard was a bag of black & mahogany rice. This was a godsend because it did serve to somewhat cut back the salty flavor.
Our beer was "Walt Wit" unfiltered Belgian White-Style Ale made in Philadelphia. It was a very nice beer that sparked the conversation as to what claim Philadelphia had to Walt Whitman. He lived the last part of his life in Camden, New Jersey just across the river, but that would give Camden claim, not Philly. He did write about Philadelphia as "...a broad tumble of clouds, with much golden haze and profusion of beaming shaft and dazzle" I guess, as he looked at it from Camden. And one end of the Walt Whitman Bridge is in Philadelphia. That's about it though. I think Camden gets to claim him.
Despite the low rating of this chili, I would still like to go to Hatch, New Mexico's chili festival. It sounds like they go gaga for chili like mad!
*Chili Nation, p. 100
As we were preparing the chili we decided that we might need some rice at the bottom of the bowl. The only rice I had in the cupboard was a bag of black & mahogany rice. This was a godsend because it did serve to somewhat cut back the salty flavor.
Our beer was "Walt Wit" unfiltered Belgian White-Style Ale made in Philadelphia. It was a very nice beer that sparked the conversation as to what claim Philadelphia had to Walt Whitman. He lived the last part of his life in Camden, New Jersey just across the river, but that would give Camden claim, not Philly. He did write about Philadelphia as "...a broad tumble of clouds, with much golden haze and profusion of beaming shaft and dazzle" I guess, as he looked at it from Camden. And one end of the Walt Whitman Bridge is in Philadelphia. That's about it though. I think Camden gets to claim him.
Despite the low rating of this chili, I would still like to go to Hatch, New Mexico's chili festival. It sounds like they go gaga for chili like mad!
*Chili Nation, p. 100
Friday, August 27, 2010
Lessons Learned
Now that we are up to the 32nd state, a note should be made about a few cooking lessons learned from this experience.
Lessons I have learned from Geoff:
(1) Prepare (chop, measure, etc.) all the ingredients prior to beginning the actual cooking. This is, of course, something all good cooks know, but I am always ready to just dive right in and turn on the burner with the Dutch oven and oil ready to sizzle without having the ingredients ready to put in there. I feel like I'm saving time. Anyone who watches the Food Network would know this, right? Well, we don't have cable tv, so I had to learn the hard way.
(2) Read through the recipe the night before. This way you know if you were supposed to soak the beans overnight, or if you will be cooking this chili for 5 hours!! It also helps when Ted asks when the chili will be ready. A question he always asks.
Well, actually I thought I learned this lesson but made a mess of a zucchini and goat cheese bread yesterday when I realized that I was supposed to add the zucchini and cheese before I kneaded it. It happens when there is a recipe inside another recipe that always gets me.
(3) Know your oven/stovetop. You can't just cook that garlic for 2 minutes if it is clearly ready in 1 minute.
Lesson I'm trying to teach Geoff:
Clean up as you go along. Well, since he isn't part of the clean-up process, he just doesn't get it. I'm just grateful that he's such a good cook!! So I'm not complaining.
Lessons I have learned from Geoff:
(1) Prepare (chop, measure, etc.) all the ingredients prior to beginning the actual cooking. This is, of course, something all good cooks know, but I am always ready to just dive right in and turn on the burner with the Dutch oven and oil ready to sizzle without having the ingredients ready to put in there. I feel like I'm saving time. Anyone who watches the Food Network would know this, right? Well, we don't have cable tv, so I had to learn the hard way.
(2) Read through the recipe the night before. This way you know if you were supposed to soak the beans overnight, or if you will be cooking this chili for 5 hours!! It also helps when Ted asks when the chili will be ready. A question he always asks.
Well, actually I thought I learned this lesson but made a mess of a zucchini and goat cheese bread yesterday when I realized that I was supposed to add the zucchini and cheese before I kneaded it. It happens when there is a recipe inside another recipe that always gets me.
(3) Know your oven/stovetop. You can't just cook that garlic for 2 minutes if it is clearly ready in 1 minute.
Lesson I'm trying to teach Geoff:
Clean up as you go along. Well, since he isn't part of the clean-up process, he just doesn't get it. I'm just grateful that he's such a good cook!! So I'm not complaining.
Chili of the Garden State--New Jersey*
New Jersey is known for its tomatoes so this chili had lots of them--crushed canned, fresh Jersey tomatoes, and oil-packed sun-dried. This was a vegetarian chili and really did Jersey justice. Ted said it was the first thing I've said good about New Jersey. Not true. I only make fun of Jersey drivers.
The option to add jalapeno peppers or green jalapeno powder created a bit of a controversy. Even Geoff wouldn't go all the way. We compromised by using half the amount of jalapeno powder. Geoff liked the fact that the sweetness came from carmelizing the veges rather than by adding sugar.
It was garnished with grated cheddar, sour cream, and crushed Saltines. That's right. They do still make Saltines. (Remember when you were in elementary school and you made butter by passing the jar around for everyone to shake and then tasted it on Saltines?) Anyway, we enjoyed this chili with Oktoberfest Spaten Munich beer. Delicious! The chili scored a 3.67.
*Chili Nation, Page 98.
The option to add jalapeno peppers or green jalapeno powder created a bit of a controversy. Even Geoff wouldn't go all the way. We compromised by using half the amount of jalapeno powder. Geoff liked the fact that the sweetness came from carmelizing the veges rather than by adding sugar.
It was garnished with grated cheddar, sour cream, and crushed Saltines. That's right. They do still make Saltines. (Remember when you were in elementary school and you made butter by passing the jar around for everyone to shake and then tasted it on Saltines?) Anyway, we enjoyed this chili with Oktoberfest Spaten Munich beer. Delicious! The chili scored a 3.67.
*Chili Nation, Page 98.
Saturday, August 21, 2010
"Yankee Bean Pot Chili"* -- New Hampshire
You may wonder what type of chili a state like New Hampshire might concoct. It's not a state you would associate with a chili dish. Well, there is a good reason for your apprehension because it didn't seem like the authors of the book were really able to discover any recipes or type of ingredients that could do it either.
First of all, we agreed that Yankee Bean Pot Chili shouldn't really be considered chili. It should definitely be in the category of baked beans. On top of that, it wouldn't be a recipe I would use for baked beans either! Second, the 2 cups of barbecue sauce, 3/4 cup of brown sugar, and 1/2 cup of molasses put it way over the top for sweetness. I found myself trying to avoid the sweet-tasting area of my tongue while chewing!
There were two factors that didn't redeem the recipe (I still ate the whole bowl, but then I have an appetite you wouldn't believe) but are worth mentioning. First, the meat in the recipe was a hunk of salt pork that cooked with the beans for 6 hours. The pork that I took off of that was unbelievable. Second, it did have a nice spicy aftertaste from the 8 dried whole ancho chile peppers.
All in all, the chili only rated a 1.91, not worthy of ever making again as a chili or baked beans. We were glad we had Bass lager pale ale to wash it down.
*Chili Nation, p.95
First of all, we agreed that Yankee Bean Pot Chili shouldn't really be considered chili. It should definitely be in the category of baked beans. On top of that, it wouldn't be a recipe I would use for baked beans either! Second, the 2 cups of barbecue sauce, 3/4 cup of brown sugar, and 1/2 cup of molasses put it way over the top for sweetness. I found myself trying to avoid the sweet-tasting area of my tongue while chewing!
There were two factors that didn't redeem the recipe (I still ate the whole bowl, but then I have an appetite you wouldn't believe) but are worth mentioning. First, the meat in the recipe was a hunk of salt pork that cooked with the beans for 6 hours. The pork that I took off of that was unbelievable. Second, it did have a nice spicy aftertaste from the 8 dried whole ancho chile peppers.
All in all, the chili only rated a 1.91, not worthy of ever making again as a chili or baked beans. We were glad we had Bass lager pale ale to wash it down.
*Chili Nation, p.95
Saturday, August 14, 2010
"Cowboy Poetry Chili"* -- Nevada
We didn't know what to expect with this chili. It was the first time ground lamb was used as the main ingredient. On the other hand, two of our favorite ingredients, tomatillos and green jalapeno powder, made it promising. The results were a pleasant surprise. Slightly toasted garlic bread cubes garnished this soupy chili and it was unanimous that the bread was a key to its success. The spice factor was perfect, even for our sweet-loving member of the panel.
If you are curious about the name of this chili and why it is Nevada's, you'll have to check out the book. We gave the chili a 3.3 and had it with Magic Hat lager from Vermont.
P.S. Geoff made my favorite chili so far for his friends at their yearly gathering in the Poconos. "Mardi Gras Vegetable Chili**" from Louisiana found a use for all those dried California chiles as he tripled the recipe. Sounded like I'm not the only one who loved this chili!
*Chili Nation, page 93.
**Chili Nation, page 65.
If you are curious about the name of this chili and why it is Nevada's, you'll have to check out the book. We gave the chili a 3.3 and had it with Magic Hat lager from Vermont.
P.S. Geoff made my favorite chili so far for his friends at their yearly gathering in the Poconos. "Mardi Gras Vegetable Chili**" from Louisiana found a use for all those dried California chiles as he tripled the recipe. Sounded like I'm not the only one who loved this chili!
*Chili Nation, page 93.
**Chili Nation, page 65.
Thursday, August 5, 2010
Equipment
It just so happened that a recent purchase of a food processor, a La Creuset Dutch oven, and a cast iron skillet all by chance coincided with the birth of this project. The food processor makes an awesome puree of dried chiles that have been soaking in boiling water in an instant. The Dutch oven makes cleanup a breeze. And the cast iron skillet survived the accidental mess of keeping the water boiling way past the time when there was water in it!!
Arizona's "Sonoran Pork, Poblano, and Cream Cheese Chili"* introduced us to the green jalapeno powder we had to get through mail order. We loved the way the spice factor had a bite but didn't linger. It earned a 3.5.
I'm not going to go through all the chili recipes we made up to Nebraska, but would like to mention the fact that we were going to try to find the best cornbread recipe by experimentation to accompany the chilis. We've been unsuccessful so far. We found a spoon bread that had a nice flavor but didn't like the custard texture.
We learned that an unusual garnish can make or break a recipe. Anything from Frito corn chips to Terra vegetable chips to oyster crackers to horseradish pickles (this one broke the dish) to chow mein noodles to raw pumpkin seeds all lent an added touch.
___________
*Page 24, Chili Nation.
Arizona's "Sonoran Pork, Poblano, and Cream Cheese Chili"* introduced us to the green jalapeno powder we had to get through mail order. We loved the way the spice factor had a bite but didn't linger. It earned a 3.5.
I'm not going to go through all the chili recipes we made up to Nebraska, but would like to mention the fact that we were going to try to find the best cornbread recipe by experimentation to accompany the chilis. We've been unsuccessful so far. We found a spoon bread that had a nice flavor but didn't like the custard texture.
We learned that an unusual garnish can make or break a recipe. Anything from Frito corn chips to Terra vegetable chips to oyster crackers to horseradish pickles (this one broke the dish) to chow mein noodles to raw pumpkin seeds all lent an added touch.
___________
*Page 24, Chili Nation.
Wednesday, August 4, 2010
Ingredient Panic
First week was "Chili a la Whistle Stop"* from Alabama. All went smoothly, although it rated only a 2.
However, next week, "Line Camp Chili and Biscuits"** from Alaska called for dried chipotle chiles and dried ancho chiles, which required some panic and scouring around the Main Line/Philadelphia area to find. This prompted us to look ahead at other ingredients we might have trouble finding. What we did discover after checking EVERYWHERE for things like green jalapeno powder and dried California chiles that the Internet was the place to go. We will soon get a feel for how many ounces to order (it's hard to judge). One large box arrived around Valentines Day beautifully presented with purple shredded filler and a lovely box (I thought I was getting a Valentine gift!) It also contained enough California chiles to last all year.
Alaska chili, by the way, earned the top rating--4.
*Page 18, Chili Nation.
**Page 21, Chili Nation.
However, next week, "Line Camp Chili and Biscuits"** from Alaska called for dried chipotle chiles and dried ancho chiles, which required some panic and scouring around the Main Line/Philadelphia area to find. This prompted us to look ahead at other ingredients we might have trouble finding. What we did discover after checking EVERYWHERE for things like green jalapeno powder and dried California chiles that the Internet was the place to go. We will soon get a feel for how many ounces to order (it's hard to judge). One large box arrived around Valentines Day beautifully presented with purple shredded filler and a lovely box (I thought I was getting a Valentine gift!) It also contained enough California chiles to last all year.
Alaska chili, by the way, earned the top rating--4.
*Page 18, Chili Nation.
**Page 21, Chili Nation.
Sunday, August 1, 2010
Nebraska--Church Supper Chili Mac and Cheese (page 89, Chili Nation)
This Friday night chili had to be good. Walking up the sidewalk after a long work week, I could smell the chili already in process. Geoff had almost finished by the time I came home to crack a beer and sit down to enjoy. Since I will be doing a bit of backtracking to explain this project, I must explain that every Friday we not only try a new recipe but also try a new beer to go with it. Brooklyn Lager was perfect.
Our expectations for this chili weren't particularly high. After all, chili made with ground beef and served over mac and cheese? But it earned a 3.0 out of 4. The major complaint was that the barbeque sauce made it too sweet. Of course, our sweet lover Ted thought that was what made it good. Which brings us to the problem with rating by only 3 people. We have the spicy lovers, the sweet lovers, etc. We still come up with a final score, but explain in our notes who rated it how and why.
Geoff will be gone on a vacation this week. It will be our first Friday night in 29 weeks without chili. But that will give me some time to catch you up on what has already happened (won't bore you with too many details!).
Our expectations for this chili weren't particularly high. After all, chili made with ground beef and served over mac and cheese? But it earned a 3.0 out of 4. The major complaint was that the barbeque sauce made it too sweet. Of course, our sweet lover Ted thought that was what made it good. Which brings us to the problem with rating by only 3 people. We have the spicy lovers, the sweet lovers, etc. We still come up with a final score, but explain in our notes who rated it how and why.
Geoff will be gone on a vacation this week. It will be our first Friday night in 29 weeks without chili. But that will give me some time to catch you up on what has already happened (won't bore you with too many details!).
Saturday, July 31, 2010
When the cookbook Chili Nation by Jane & Michael Stern was published in 1998 Amazon.com featured a sample recipe--Chesapeake Bay Chili. I printed out that recipe and tried it. The Maryland chili became a meal often made for special occasions; it was that good!
On a recent trip to NYC we took some time browsing the aisles at the Strand used bookstore. Chili Nation practically jumped out at me. Friday Night Chili was born. The cookbook has 50 recipes, one for each state, and every Friday night we make a chili and cook our way through the book. We have a rating system that goes from 1 to 4 and hope that by the end of the book we will have narrowed down the best 5 chili recipes that we will continue to cook.
I'm going to have to backtrack a bit, because we are already up to Nevada. Our plan is to have a chili party when we have finished (timewise it coincides with my son Geoff's college graduation). Geoff, his younger brother Ted, and I are the key players in this project. I'll try to catch you up as we go along.
On a recent trip to NYC we took some time browsing the aisles at the Strand used bookstore. Chili Nation practically jumped out at me. Friday Night Chili was born. The cookbook has 50 recipes, one for each state, and every Friday night we make a chili and cook our way through the book. We have a rating system that goes from 1 to 4 and hope that by the end of the book we will have narrowed down the best 5 chili recipes that we will continue to cook.
I'm going to have to backtrack a bit, because we are already up to Nevada. Our plan is to have a chili party when we have finished (timewise it coincides with my son Geoff's college graduation). Geoff, his younger brother Ted, and I are the key players in this project. I'll try to catch you up as we go along.
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