Chili ATX

For the first time in my culinary career, I won a cooking contest!

In celebration of the NFL opening weekend, my work sponsored a chili cook off. Of the 250 or so employed at The Gatehouse Center for News Design in Austin, 10 entered. All of the entry's were tasty and the competition was fierce, but when the judging and voting finished I ended up taking home 1st prize — a $100 gift certificate to H.E.B., a Texas-based grocery chain. 

When our office manager told me I had won, I have to admit, it really made my day. I was hoping to place in the top three, winning was a nice surprise.

I went into the contest with a strategy. No beans, very simple and tons of depth.

No bean chili is a Texas thing so I honored that. I wanted to keep the chili simple and focus on technique to bring the most flavor out of each ingredient.

I built the base of the chili in layers, onions and jalepenos first, followed by the garlic and spices, then the tang of steak sauce and the acidity of tomatoes. The beef and liquid were the final additions. I also cooked the liquid out twice and let it rest in the fridge overnight – because chili is always better the next day.

The real secret to any great chili is a long simmer to evaporate the liquid and concentrate the flavor. That, mixed with building a balanced and flavorful base were the key elements to this recipe.

The strategy worked. I'm honored and proud to be this year's Chili cook off champ!

Eat well, cook often ...

THE RECIPE - Chili ATX

Serves a crowd
10 lbs Ground beef

4 large Onions, finely diced

5 jalapeños, seeded and diced

10 cloves garlic, finely minced

1/2 C plus 2 Tbs Chili powder

1/4 C plus 1 Tbs Cumin

2 Tbs Mexican oregano

1/4 C A1 steak sauce

1 28 oz can of crushed Tomatoes

1 28 oz can diced Tomatoes

2 Qts Beef Broth

2 Qts water

Tortilla chips for garnish

In a large soup pot (8 qt) over medium heat, brown ground beef in batches, salt and pepper to taste. Remove ground beef and drain all but a quarter cup of the drippings from the pot. 

Add onion and jalepeño, sauté until soft 6 to 8 minutes, salt and pepper to taste. Add chili powder, cumin, Mexican oregano and garlic, cook until fragrant, 3 to 4 minutes. Add A1 steak sauce and tomatoes, cook a few minutes more. 

Mix in ground beef and add beef broth. Bring to a boil, reduce heat and simmer 2 to 3 hours or until liquid is reduced by 3/4. Remove from heat, let cool and store overnight in the refrigerator. 

The next day return pot to stove, ad four quarts of water, bring to a boil and reduce heat. Simmer another 2 to 3 hours or until liquid is reduce by half or two thirds. Spoon into bowls and serve with tortilla chips for garnish.

Chili Cheese Fries

Chili Cheese Fries

I made a pot of chili recently and instead of just eating a bowl of it for leftovers, I threw all dietary concerns out the window and smothered a platter of french fries with it, then topped it all with cheddar cheese!

Chili cheese fries!

This batch of chili was really tasty and I had eaten a couple of leftover bowls the previous day. It was time to mix it up a little and add some tasty little french fries to the equation. I always keep a bag of frozen french fries in the freezer as a go-to side if I need.

This might not be the prettiest or healthiest dish around, but man was it tasty!

Eat well, cook often ...

CHILI CHEESE FRIES
1 Serving, 25 minutes
1/2 C chili (recipe here)
Enough French Fries to cover a dinner plate, fully cooked
1/4 C Cheddar cheese. shredded

Cook french fries according to package directions. Preheat chili in microwave or stove top. Pile fries on a plate, top with chili and cheddar cheese. Heat under broiler or in a microwave until cheese is melted, then serve.

Chipotle Beef and Bean Chili

Chipolte beef and bean chili

For the first time in a long time I spent my Saturday doing odd jobs around the house and watching college football. It was an unusually cool day for September. Perfect weather for a yummy pot of chili to cook and grub on while watching the action on the grid iron.

For my seasoning I replaced chili powder with chipolte sauce, which is found in the international isle with the Mexican cuisine at about any major grocery chain. The sauce is basically a stew of chipolte chilis (smoked jalapeno), onions, garlic and tomatoes. It has a nice smoky heat and is already a well developed flavor in and of itself. For extra boost, I also added cumin and oregano.

I prefer chili without beans, but when I grabbed the package of ground beef from the freezer earlier in the day to thaw, I realized it was only a pound and a half. Usually, I make it with 2 pound packages. To help the chili go further I added a can of chili beans that I had had lurking in the cupboard for some time. The beans really did help the dish go further.

Once the chili was ready I served it up and never even grabbed a spoon. I used corn tortilla chips to eat every bite. The salty chips turned out to be a great delivery method for the smoky, spicy and beefy mix. It had to have been something — because by the time the football ended — I had devoured 3 bowls of chili and a half bag chips!

Eat well, cook often ...

BEEF AND BEAN CHIPOTLE CHILI
 Serves 4 to 6, 2 hours
1.5 lbs ground beef
1 large onion, diced
4 cloves garlic, minced
3 jalapenos, seeded and diced
2 Tbs cumin
1 Tbs oregano
1 can chipotle sauce (7 oz)
1 can chili beans (15.5 oz)
1 can crushed tomatoes (28 oz)
2 C water
Tortilla chips for serving

Season ground beef with salt and pepper, brown in a 4 to 6 quart soup pot over medium heat, 5 to 7 minutes, remove to a paper-towel lined plate.

In drippings saute onion and jalapeno until soft, 5 to 6 minutes, season with salt and pepper.

Add garlic, cumin, oregano. Cook until fragrant 1 to 2 minutes more.

Add chipotle sauce, chili beans, crushed tomatoes, water and return beef to pot. Mix well. Bring to a boil, reduce heat and let simmer until 3/4 of the liquid evaporate and mixture has thickened, 60 to 90 minutes.

Remove from heat and serve with corn tortilla chips.

Guilty Pleasures: Chili Dogs!

Chili dogs!

I love them.

Every greasy, salty unhealthy crumb.

They used to be my hangover cure. Now they're just my dirty little culinary secret.

I was at Meijer searching for the ingredients of a braised chicken dish when it hit – A craving from deep in my belly. It felt like a need greater than that of oxygen in my very lungs.

I had to have a chili dog - or four.

Not some fancy frank with a special homemade blend of sauce and fresh-made bun. I wanted a regular hot dog smothered in canned chili and delivered on wonder-bread. The kind of chili dog that will increase the chance of a heart attack by 37,000 times if eaten to often.

This dog isn't what you want to make if trying to impress a date or ingest for energy to run a 5K. A vegetarian would have an instant nervous breakdown at the sight of one of these dogs being devoured.

Yes indeed. A cheap package of hot dogs and a 10.5 oz can of no-bean, Hormel chili are essential to this sensational feast. I prefer diced red onion and shredded cheese as a garnish, and I always toast the buns.

Together these sinful treasures culminate in pure culinary bliss.

I probably eat chili dogs like this once every three or four months, I don't know if it's some pychological disorder or what, but I really do have a craving for these things, and I think they taste amazing!

Eat well, cook often ...

THE RECIPE
1 10.5 oz can of Hormel chili
8 hot dogs
8 hot dog buns
1/4 C diced onion
1/2 C shredded cheese (cheddar or jack)

Heat chili in a sauce pan on the stove or microwave in a micrwoave safe bowl. Cook dogs on a grill or on the stove. Toast buns. Place dog on bun, slather with chili, sprinkle with onion and cheese. Devour! 

Smoky Chipotle Turkey Chili

Printable version

For the past three Thanksgivings, I have cooked a turkey or turkey breast and traditional sides with my culinary twist applied to publish here. This year, I’m doing something different for the more progressive culinary crowd.

For a main course I have created a smoky chipotle turkey chili!

To enhance the smokiness of the dish I start with diced bacon so that the flavorful renderings can be used to saute the aromatics. I removed the bacon after its cooked and use it as a garnish for the final dish.

Turkey is the star but it really just acts as a canvas for the flavors to stand upon in this recipe. I use a whole can of chipotle chiles in adobe, that I deseed and mince, with cumin and Mexican oregano for the main spice, but to enhance the smoke even further and compliment the chipotle, I add smoked ham hocks to the pot. After a long simmer that reduces the liquid and melds the flavors  – a silky, smoky and meaty chili emerges that can stand tall in any Thanksgiving spread.

BEHIND THIS BITE

My new blog work station.

I’m Back!!!!!!!

After relocating my life 120 miles to the west, I’m finally settled enough to start bloggin' again. I still have a man cave to build and a couple of other projects that will take time away that would other wise be applied here, but I’m finally settled enough to document some of my culinary creations.

I had to convert half of my dinning room into a kitchen work space and food photography studio to do it. I’ve also had to get used to a new place of employment and just move into a new home in general. In the process, I confirmed what I had thought five years ago.

Moving sucks.

Whether it’s across the street or across the country. Having to physically move every thing you own form couches to paper clips is a massive pain in the ass. But, it’s also a new beginning once all of the boxes are in place, which for me has been pretty exciting.

I had to down size significantly when I left New York, so there has been lots of stuff that had to be built or purchased in general just to have a spot to come home to watch TV without a mess in front of me. Now, I can finally do that as well as create a post like this.

I’m happy to have the blogging stuff checked off the list, but what I’m looking forward to most as part of the move is unpacking and displaying my ridiculous Star Wars collection. I just have to build the shelving to house the collectibles as well as the 80 some boxes of books that fill half my bed room!

Yep. I’m a pack rat. Which makes moving even worse!

Eat well, cook often ...

THE RECIPE

Just a small part of the Star Wars collection!

Serves 4 to 6; 3 hours
4 strips Bacon, diced
3 lbs Turkey ground
2 C Red onion, diced
2 Jalapeños, diced, seeded
2 Tbs Cumin
1 Tbs Mexican oregano
2 Tbs Garlic, minced
1 can Chipoltes in adobe, minced (7.5 oz)
1 can Crushed tomatoes (28 oz)
4 C Water
1 lb Smoked ham hocks

Render bacon, brown turkey
In a 6-quart dutch oven over medium-high heat cook bacon until crispy, 6 to 8 minutes. Remove with a slotted spoon and set aside. Add turkey to pot, sear until just cooked through stirring occasionally, 8 to 10 minutes. Remove to a bowl.

Create flavor base
Add onions and jalapeño to pot, saute until soft, 4 to 6 minutes. Add chipotle, cumin, Mexican oregano and garlic, let cook 1 to 2 minutes or until fragrant.

Make chili
Stir in crushed tomato, water and browned turkey. Add ham hocks. Bring to a boil, reduce heat and simmer for 2 to 2 1/2 hours, reducing mixture by one-third. If necessary add more water. Stir occasionally. Remove from heat, discard ham hocks and serve. Garnish with reserved bacon bits.

Black and Red Chili

Printable version

I love to make chili. When I first started cooking on a regular basis, it seemed like I was making up an experimental batch every weekend. I would throw anything in the pot if I thought it might taste good - mushrooms, black olives, egg plant – you name it. Through making numerous chili variations I realized that one simple item could ruin an entire pot of food!

I still make chili on a regular basis but my recipes have been refined and continue to evolve. This fall I have made chili numerous times and lately when I have beef as the main ingredient I simmer the entire pot for a couple hours uncovered, which concentrates the flavors and thickens it up. Also, I have been using a fair amount of garlic and onion in the base which opens up the taste buds and amplifies the other flavors in the pot. For sweetness, I add red peppers, and for a fuller bite, black beans have been thrown into the pool. These two additions have inspired the name for my current creation: Black and Red Chili.

BEHIND THIS BITE

Black and Red Chili

Like I said in the introduction, I love to make chili and this recipe is one of my favorites. I used to make most of my chili quick, in 30 minutes or less, but I never used any water or broth, the only liquid came from crushed tomatoes. The end result was a thick chili with lots of different flavors in each bite.

Over the last couple of years I have started to change my tactics and part of that is adding lots of liquid and reducing it during a long simmer. This creates the thick chili that I like, but the end result is consistent flavor with every spoonful. The long simmer not only thickens the chili by evaporating the liquid, but it allows all of the flavors to concentrate and harmoniously mingle. Each bites contains the rich and meaty flavors of the beef and broth with lots of depth from the spices and base vegetables.

This chili recipe might be ready for competition.

Eat well, cook often ...

THE RECIPE

Black and Red Chili

Serves 12 to 15; 3 hours
5 lbs Ground beef
2 C Red onion, diced
2 C Red pepper, diced
1/2 C Jalapéno, seeded, diced
1/4 C Garlic minced
6 C Beef broth
2 Cans Black beans (15 oz)
1 Can Crushed tomatoes (28 oz)
1/4 C Chili powder
2 Tbs Cumin
1 Tbs Mexican oregano

Brown ground beef
In a large soup pot over medium-high heat cook ground beef until brown and fat has rendered, 6 to 8 minutes. Season with salt and pepper to taste. Remove to a bowl and discard all but 2 tablespoons of the liquid.

Make chili
In drippings left in pan, sauté onion, red pepper and jalapéno until soft 3 to 4 minutes. Salt and pepper to taste. Stir in garlic and cook 2 minutes more. Add reserved beef, broth, black beans, crushed tomato, chili powder, cumin and Mexican oregano. Bring to a boil, reduce heat and simmer for 2 hours allowing mixture to reduce by a quarter. Remove from heat and serve.

White Chicken Chili

Printable version

Now that October has arrived we enter the cooler phase of outdoor events here in Northern Indiana. Large fires and food to warm the belly are almost mandatory. One of the best ways to keep the cold away on a frosty night is a yummy batch of chili. Usually I make it meaty, thick and spicy. I don’t use beans unless I’m creating a large batch and need to make it go farther. Soupy chili with lots of beans has just never been my cup of tea.

Recently, I set out to create a white chicken version to expand my horizons. Ironically, after a couple of experiments, the culinary Gods spoke and I found that making a thin chili loaded with beans was the best way to make this type of dish.

This recipe features the Italian cannellini bean, which after a long simmer provides a rich, buttery flavor that compliments the chicken. Also, there is no chili powder just jalapeño. Cumin is the star spice and provides a slightly smoky and very distinct flavor. All together, this soupy chili with lots of beans makes for an all star snack on a cool fall evening and completely obliterates, in a yummy way, the thick and meaty version I usually put out on the table.

BEHIND THIS BITE

White Chicken Chili

I really liked this recipe. I like all the stuff that I publish here, obviously, but this dish was one of the best recipes I've published in the last couple of months. I was really impressed with the cannellini bean. It seemed to have soaked in the surrounding flavors as it simmered and produced a rich and meaty tastes that sent this dish out of the park.

I have made white chicken chili before, but never with this type of bean and never without the absence of chili powder. It made a difference and I can’t wait to make it again. Another secret to this is the Mexican oregano which shares the same pungent flavor of Mediterranean oregano with the inclusion of a slightly citrus and fennel flavor. I have used it in the last four or five batches of chili, white and red, and it's a small detail that goes a long way flavor wise. It’s best to sprinkle it in after grinding it with your palms – You’ll never make chili without it again.

Eat well, cook often ...

THE RECIPE

White Chicken Chili

Serves 4 to 6; 1 hour
2 lbs Chicken thighs, boneless, diced
1 C Onion diced
1/2 C Jalapeño, seeded, diced
1 Tbs Garlic, minced
4 C Chicken broth
2 Cans Cannellini beans (15.5 oz each)
2 Tbs Cumin
1 tsp Mexican oregano
Optional garnishes: Corn chips, cilantro or sour cream

Brown Chicken
In a soup pot over medium heat cook chicken in a little olive oil until browned and just cooked through, 6 to 8 minutes. Stirring occasionally, salt and pepper to taste. Remove to a paper towel lined plate.

Make chili
Add onion and jalapeno to pot and sauté until soft, 3 to 4 minutes. Salt and pepper to taste. Add garlic, cook 1 minute more. Return chicken then add beans, cumin, oregano and broth to pot. Bring to a boil, reduce heat and simmer for 40 to 45 minutes. Spoon into bowls, then serve. Garnish with corn chips, sour cream or cilantro. (Optional)

Homemade Chili Dogs

Printable version

When it comes to hot dogs there is one item that stands alone as the best topping – chili. Chili dogs are my favorite guilty pleasure, I don’t indulge in them very often, but when I do – I go crazy.

Years ago, I used to eat chili dogs after a late night out on the town. There was something comforting and hangover-curing about a hot dog smothered in Hormel chili that seemed to get the day going for me. Not sure if the dogs contained a little magic or it was just what a 20-something guy living in New York City needed to get his ass off the coach after a late night of beer swilling.

For this recipe, I make my own chili sauce for the dogs. I started by browning the ground beef. While it cooked I made sure to completely break it up into fine little bits. When it was finished I draining most of the fat away. The aromatics were next and when ready I mixed in a little tomato paste to help thicken the final product. I returned the meat, stirred in the spices and beef broth then brought it to a simmer. I cooked the mixture until most of the liquid had evaporated and was thickened into a nice sauce to coat the meat.

The end result is a meaty chili, loaded with flavor and perfect on top of a frank. I finish the dog with a little cheese and raw red onion. Then it was time to devour a couple or 6!

BEHIND THIS BITE
This is the second dog inspired by a hot dog bar I created recently for a gathering that I attended. No hot dog bar could be complete without chili for chili dogs, it wouldn’t be a hot dog bar without it. The last time I made chili for chili dogs I went with a Cincinnati-style chili which included cinnamon and clove. This time I stuck with a more traditional chili flavor and made a meatier sauce than usual. The chili reminded my of a Mexican bolognese. It had that fine textured meaty quality to it. I thought it held the flavor well and made a nice topping for the dog.

If I were to do this same sauce again I may add a half cup of crushed tomato or tomato puree just to make it more saucy. That’s all I would change though because this really packed a great chili flavor and was perfect for dogs. It wasn’t bad eating alone either - I ate about a third of it just snacking on the chili while I took pictures of the dogs for the blog.

Eat well, cook often ...

THE RECIPE
Makes 16 hot dogs; 45 minutes
2 lbs Ground beef
1/2 C Onion, diced
1/4 C Jalapeño seeded, diced
2 Tbs Tomato paste
1 Tbs Garlic, minced
1 C Beef broth
2 Tbs Chili powder
1 Tbs Cumin
2 tsp Mexican oregano
16 Hot dogs
16 Hot dog bun

FOR GARNISH
1 C Cheddar cheese, shredded
1/2 C Onion diced

Brown beef
In a pot over medium heat brown ground beef, 6 to 8 minutes. Season with salt and pepper to taste. Remove to a paper-towel lined plate and drain all but 1 tablespoon of the drippings.

Create chili base
Add onion and jalapeño to pot and cook until soft, 3 to 4 minutes. Season with salt and pepper to taste. Stir in garlic and tomato paste, cook 2 minutes more.

Make chili
Return ground beef to pot, add chili powder, cumin, oregano and broth. Bring to a simmer and cook 35 minutes or until thickened slightly. Adjust seasoning if necessary and remove from heat.

Cook and assemble dogs
While chili simmers, cook hot dogs on a grill over medium heat until cooked through, turning often, 6 to 8 minutes. On a bun layer hot dog, chili, cheddar cheese and diced onion. Then serve.

Thick and Meaty Chili

Printable version

In response to the 10 inches of what the news labeled as “heart attack snow” that fell last week in Northern Indiana, I decided to whip up a pot of chili to comfort my soul. I needed something positive to go with Old Man Winter’s latest thrashing.

I had been waiting for the perfect time to try a recipe inspired by a chili contest I had entered last fall. Many of the entrants were hard-core competition cooks. They all made a similar type of chili that went into an expert category. It was more like a spicy, meat sauce with no beans and a smaller amount of vegetables and peppers than traditional chili.

I thought it would be the perfect dish to make for a snow storm and last Wednesday’s was hopefully my last chance this season to do it.

This recipe contains a large amount of beef and lots of liquid which is cooked out over time. As the chili simmers and reduces it gets thicker and the flavors concentrate, turning it into a dish so tasty I forgot about the snow outside.

BEHIND THIS BITE
I had been wanting to make a pot of chili like this for some time. As I mention in the introduction, it was inspired by a chili contest I entered last fall, called Chilifest in Fort Wayne, Indiana. I had entered chili cook-offs before but this was the biggest by far. I wrote about it here and entered a unique vegan chili for Fort Wayne Trails.

Many entrants seemed to belong to a club or group that went from chili contest to chili contest – almost like a car club that passes their spare time traveling to car shows on the weekend, except these people’s passion was chili instead of cars. All were very nice and many came to me to try the chili I had entered because it was a vegan chili, and many wanted a taste. After I got to sample their entries I realized why they were intrigued by mine. The contest regulars had their own category called CASI chili. (Chili Appreciation Society International) It’s officially sanctioned and the polar opposite to the chili I entered (hence the interest). What I loved about the CASI chili was its rich and meaty flavor. Many were spicy as well, I made note of the recipes and decided that I wanted to enter a CASI chili in next year’s contest.

I consider this recipe a great start for a CASI chili. It needs more spice and something to set it apart from the rest to enter in a contest, but it is exactly what I was hoping for as far as the texture and look. With a few refinements, I think I will have a chili that can compete.

Eat well, cook often ...

THE RECIPE
Serves 8; 3 to 3 1/2 hours
3 lb Ground beef
2 C Onion, diced
3 Tbs Garlic, minced
2 can Crushed tomato, 28 oz each
3 1/2 C Beef broth
1/4 C Chili powder
2 Tbs Cumin
5 Serrano chiles, whole

Brown beef, cook vegetables
In a large soup pot or dutch oven over medium heat, add ground beef and onion. Salt and pepper to taste. Cook until beef is browned and onions are soft, 5 to 6 minutes. Stir in garlic and cook until fragrant, 1 to 2 minutes more.

Add remaining ingredients, reduce
Make length-wise slices in chiles then add to pot. Stir in tomatoes, broth, spices and chiles. Bring to a simmer, turn heat to low and cook for 2 1/2 to 3 hours. Stir occasionally and skim off fat if needed. Once mixture has reduced and thickened, remove and serve.

OPTIONAL GARNISHES
Sour cream, cheddar cheese, cilantro or crushed saltine crackers.

Trailblazer Vegan Chili

Printable version

When the director of Fort Wayne Trails suggested I make their entry in Fort Wayne’s Chilifest I thought it would be a fun challenge because there were two parameters. First, they wanted it vegan and second, it needed to be hot or “blazin” to help promote the next Fort Wayne Trails event called the Trailblazer 5K/10K on Oct. 21st.

I cringed at the idea of meatless chili, because I’m a complete meat fanatic, but I looked at it as a way for me to cook outside my comfort zone and develop a dish not in my arsenal of recipes.

After a number of tests, here are a few details about my creation. Black beans are used in place of meat, providing heft and they don’t get too mushy after a long simmer. Unsweetened chocolate imparts richness in the absence of fat from protein. Brown sugar and sweet corn are key elements to balancing the bitterness of the chocolate and the heat from jalapenos, cayenne pepper and cinnamon. All this results in Trailblazer Vegan Chili.

BEHIND THIS BITE
I met Lori Block Keys, Director of Fort Wayne Trails, at a meeting for entrepreneurs and start up businesses called Vertical Leap at Founders back in August. She was a keynote speaker and talked about the work she had done building bike and running trails all around the city.

Lori Block Keys and I at Chilifest.

Her work was impressive.

Fort Wayne now has more than 68 miles of trails with much more planned. She has recently started the Countdown to Connectivity drive, an initiative to raise $1 million by the end of 2013. If the goal is reached it will unlock an additional $5 million in funding and be a huge boost for the further development of trail networks around the Summit City.

During her talk she mentioned that she taught salsa classes as a hobby of hers. After she spoke and started mingling I asked her if she had ever thought about hosting a "Salsa after Salsa" party for her students. I thought it would be fun to host something like that to help grow my brand locally. She wasn’t sure about the “Salsa after Salsa” party but she did mention a chili competition coming up and that she might need help creating an entry for it. A couple weeks went by, then Lori contacted me about trying to work together on an event. After meeting up, it was decided that I would make their entry at the upcoming Chilifest and I got to work right away.

As I mention in the introduction, I was asked to make it vegan and hot. The heat was no problem but the vegan was a first for me. Chili without meat is kind of like a rock band without a drummer. After 5 test runs and many tweaks I had the dish I feature here and I'm really proud of it. I had never done a CASI Sanctioned chili cook off and when I arrived it was apparent that I was a newby to the scene.

Other contestants had tents and costumes, trophies and coolers full of booze. I had a giant pot of chili and a flyer with my recipe on it. I felt out of place but by the end of the day being out of place was a good thing. Our booth was the only vegan or vegetarian chili and I was the only cook giving out the recipe. I used it to promote my website and the Trailblazer 5k/10k. It also served as a good press release.  I was elated the next morning when the Journal Gazette used my flyer to quote me directly and give me kudos for my tasty chili. It was a great day overall and I hope to work with Fort Wayne Trails again. Regardless of who I work with though, next year I am most definitely going to enter and and have a tent and decorations ready. It was a fun day for sure.

Eat well, cook often ...

THE RECIPE
Serves 8; 2 hours, 30 minutes
1 C Onion diced
1 C Jalapeños chopped seeds, stems removed
1 Tbs Garlic diced
2 Cans Black beans (15 oz.)
1 Can Tomatoes diced (28 oz)
1 Can Corn (15 oz)
4 C Vegetable broth
1/4 C Brown sugar
2 Tbs Chili powder
1 Tbs Cumin
1 tsp Cinnamon
1/2 tsp Cayenne pepper
1 oz Baking chocolate unsweetened, chopped
1 C Saltine crackers crushed (optional)

Sauté vegetables, season Over medium high heat saute onion, garlic and jalapeño until soft. 4 to 5 minutes. Salt and pepper to taste.

Add rest of ingredients, simmer Add beans, tomatoes, corn, broth, chocolate, brown sugar, chili powder, cumin, cinnamon and cayenne pepper. Bring to a boil reduce heat, cover and let simmer for 2 hours stirring occasionally. Adjust seasoning if needed. Spoon into a bowl and sprinkle with crushed saltine crackers. (crackers optional)   

Cincinnati Chili Dogs

Printable version

Chili makes me think of Texas but there is a version that was made famous in Cincinnati. Typically it is served over spaghetti with beans, cheddar cheese and diced onion and could almost be thought of as a sauce rather than chili. It was developed by Athanas “Tom” Kiradjieff, a Macedonian immigrant, and his brother John in the 1920s at their small Cincinnati restaurant which became known as Empress Chili, a name inspired be the business next door – the Empress burlesque house.

Unlike Texas chili that contains heat from peppers, Cincinnati chili features spices such as allspice, cinnamon and cocoa and is sweeter in taste.

Now that football is back and fall is just around the corner, I felt it was time to come up with a new chili. For this recipe, I make one inspired by the Cincinnati version and serve it on a hot dog. It’s the perfect dish to make for a tailgate party before a game or a gathering of friends around a campfire. I made it for lunch because I love chili dogs!

BEHIND THIS BITE
Memorial Day weekend this year I was out camping, but on Sunday I left for a while to watch the beginning of the Indianapolis 500 with my Dad, the race is his Super Bowl Sunday. He had made chili for some dogs as a snack for the race. Like me, he gets cravings for chili dogs every so often and the 500 was the perfect excuse. The chili had great flavor and after I complimented him, he showed me a spice packet used to flavor it. He had followed the recipe on the back to the tee.

It was Cincinnati chili. I was hooked.

I knew as soon as fall weather rolled around I would be making a batch from scratch for the column. The spices really make it stand out, the cinnamon and cocoa just make me want to grab a bucket and drink it down like a glutton on a beer binge. It is good by itself but I believe it’s best on a hot dog. The flavors mix well together and it really does resemble a meaty sauce like a bolognese, which is why I think it works best on other things like dogs or a plate of spaghetti. However it is eaten, it’s a great chili to try - especially if your a chili dog fan.

Eat well, cook often ...

Makes 20 chili dogs; 40 minutes
2 lbs Ground beef
1 Onion diced
1 Tbs Garlic minced
2 Tbs Chili powder
1 Tbs Cocoa powder
1 Tbs Cumin
1 tsp Cinnamon
1 tsp Allspice
1/2 tsp Clove
1 C Beef broth
1 can tomato sauce (15 oz)
20 Hot dogs
20 Hot dog buns
1 C Cheddar cheese
shredded

Directions
Brown beef, sweat onion In a large pot over medium heat, cook ground beef until browned 5 to 7 minutes. Salt and pepper to taste. Remove from pot and drain all but 1 tablespoon of drippings. Sauté onions until soft, 3 to 4 minutes.

Add seasonings, broth, cook dogs Return ground beef to pot, add chili powder, cocoa, cumin, cinnamon, allspice, clove, tomato and beef broth. Mix well and bring to a simmer, let cook 15 to 20 minutes. While chili cooks, place hot dogs in a pot with cool water, bring to a simmer over medium heat, then remove.

Assemble dogs Place hot dog in a bun and top with chili, garnish with cheddar cheese.

Chipotle Sauce

Printable version

A while back I did a dried chili extravaganza here at Behind the Bites. As a result of having seen the post, Greg Patterson, of SpicesInc.com sent me some samples from his store to try out.

SpicesInc is an on-line spice store with an inventory of any spice imaginable. Not only do they sell spices, but there are recipes for how to use them and a some history of the individual products. I find that very helpful in using them to enhance recipes.

A package of dried chipotle chilies was in the mix of what Greg sent and I thought it was a good time to make chipotle sauce for some tacos.

Instead of using just water to reconstitute the chipotles I thought I could add a little depth of flavor with chicken broth instead. This sauce is very simple to make and it’s awesome on tacos and burritos, but could be used for a number of things like flavoring chili or salsa – or even mixing into a barbecue sauce.

Any dried chili works with this recipe, from the mild ancho chili to the mind blowing habanero, it’s all up to the cook. The chipotle gives this sauce a smoky, hot flavor.

BEHIND THIS BITE
Having a food column in the local paper of the town you live comes with some benefits. One I have experienced is people ask me to cater and cook for events which leads to some nice money on the side. The box of goodies that Greg from SpicesInc sent was my first real benefit of having a food blog on-line. It was very flattering and lots of fun opening the box and rifling through the goodies he sent. I love Mexican cooking, so it couldn’t have worked out better for me that SpicesInc sent a variety of dried chilies and Mexican spices.

Since I left my everyday job in the world of journalism to pursue a career in food I have had little victories that keep me pushing forward. The box of spices in the mail was one of them. It reminds me of when I first got into journalism and received a pay check for my job at the Ball State Daily News.

The check was for $56.

I was in aw, even though that was the pay for two weeks of full-time employment. I just couldn’t believe I was actually getting paid for something I really loved to do. Needless to say, I wasn’t doing it for the money.

I feel that way now and believe I have been doing the finest and most original work of my career. The pay isn’t where I want it and I have a long way to climb, but I believe in the work and have enjoyed doing it more than I think I ever have. It feels right and that is the instinct I have always followed and it never fails to lead me to the place that I should be.

Amazing what a small gift box of spices can do for the big picture.

Special thanks to Greg at SpicesInc!

Eat well, cook often ...

Chili Dog Pizza

Printable version

Every so often I will absolutely crave a chili dog. I have no idea why, but many of those cravings in the past have come while nursing a hangover. I think it is derived from the attitude of “Well it’s not as bad for me as what I did last night.”

Whatever the reasons, I love chili dogs and I wish they were as healthy for me as broccoli. I still love to indulge from time to time but that is why I have set out to transform my beloved chili dogs into different forms. They are still a health hazard but more of a snack item for a party, rather than three dogs at lunch.

For this recipe, I have turned the chili dog into a pizza, replacing the bun with crust. A slice is all you need to get that heavenly chili dog rush and then you can move onto the tofu kabbob for the main course. This is the second item I have turned chili dog. I made chili dog dip a while back and highly recommend giving it a try as well.

BEHIND THIS BITE
I used Hormel chili with no beans in this recipe, which I find adequate for something out of a can. This is just a quick snack that I didn’t feel it was necessary to make a pot of chili for. If I had wanted to be a hardcore foodie, I could have made the dough, chili and even the dogs from scratch for something truly gourmet. That may happen one day, but I was hungry and didn’t feel like spending all day in the kitchen to prepare this.

Hormel has has been around for more than 100 years. George A. Hormel founded the Hormel Foods Company in 1891 and in the beginning the company flourished as a processor of fresh pork.

In 1926 Hormel introduced the world’s first canned ham. Nine years later Dinty Moore beef stew and Hormel chili hit the market. In 1937, Hormel’s most famous product, SPAM, took the world by storm and would go onto to sell 1 billion cans by 1959. Today, Hormel sells a number of products from pepperoni to Tailgating trays and earned nearly $500 million in 2011.

When I learned that Hormel produced the first canned hams it reminded me of a story I heard about David Letterman. He started out as a news weather man and once described hail from a storm as “the size of canned hams.”

Eat well, cook often ...

No Bean Chipotle Chili

Saturday night the American Legion Post 157 had a chili cook off open to the public to benefit the local Down Veterans Fund. The competition was organized and sponsored by the American Legion Riders Churubusco Chapter.

When I first got there, I didn’t know the Riders had sponsored the event, but as the crowd grew it became clear. The members donned leather and wore their patches proudly. Many in the group looked like guys who loved the open road on a motorcycle, but these men weren’t Sons of Anarchy or Hell’s Angels. They are sons and members of the American Legion who came together to help veterans down on their luck.

The American Legion Riders have more than 100,000 members in over 1,000 chapters throughout the U.S. They organize massive fund raising events for wounded veterans and have raised millions for countless charities. I had a great time and look forward to the next event. Here is the chili recipe I entered, 1 of 15 on display Saturday night.

BEHIND THIS BITE

The chili is flavored with a chipotle salsa that I usually make for tacos. It’s tomatoes, garlic, onion and jalapeno that have been oven roasted, along with reconstituted dried chipotle chiles. The mix is then processed into a smooth salsa. By itself, it has a great smoky flavor and I thought it would be the perfect seasoning for the meaty chili I was making for the cook off.

I kept the chili simple. No beans, thick and very smoky. To compliment the chipotle, I threw in a good amount of cumin, which has a smoky flavor of its own.

At the cook off they gave prizes for the top three as voted on by everyone there. I didn’t place in the top three but it didn’t matter, I tasted all of the entries and everyone of them was unique and carried the signature of the cook. All had great flavor, it was really anyone's ballgame. My chili was the only one that used the chipotle as the main flavor. Some entries had several chili peppers, others had special ingredients like sweet corn or mushrooms.

All three of the winning chili entries were in arms reach of the ballot box, bowls, spoons,  napkins and garnishes - I wondered if the physical placement of the entries helped in getting votes. The chili I thought was hands down the best (not mine) was the furthest away from the ballot box and bowls.

Many of the chilies were labeled “hot” or “spicy” I was looking forward to them to see how hot they were. Surprisingly, most were mild by my standards. Next year I am going to take two entries – a mild one and a “hot” one. But I am going to make it really hot. Not inedible, but hot enough that you’ll not forget it any time soon.

If you like to cook, I highly recommend entering a food competition like the chili cook off. I had a great time, met some interesting people and helped raise some money for veterans, all in all, it was a fantastic time.

eat well, cook often ...

Discovering Dried Chiles

Printable version

Sunday night my Mom and I made a dinner at St. John Bosco Catholic Church attended by 60 people involved in the parish. We had chicken and pork as the main courses but I started the meal out with an authentic Mexican taco bar that featured three different salsas to slather on the tacos.

I learned how to make the salsas in August of 2005 at a one day cooking class with Sue Torres, chef and owner of Sueños in New York City. Since then I have made the recipes she taught numerous times and have began pursuing a career in the food business. Chef Torres has since appeared on the Food Network’s Iron Chef and is a frequent judge on Chopped. It’s safe to say she’s a few of steps ahead of me.

For this recipe, I share the basic recipe I learned from Chef Torres that I used Sunday night for my taco bar. The salsas have the same base ingredients and are made identically. The difference in heat and flavor comes from the different dried chiles used for each batch.

BEHIND THIS BITE
During the actual class in 2005, Chef Torres didn’t reconstitute the chiles in boiling water, she toasted the chiles on a griddle. I’ve done it both ways, I prefer using the water because the chiles are easier to clean. With the skin pliable they can be sliced open and the seeds and ribs are easily removed with a knife.

During the class I received a call from my friend.

We had went out the night before on a date, and judging by the way the night went, I thought I probably wouldn’t be hearing from her again - the chemistry wasn’t right and she seemed to take my jokes personally. I thought she needed to lighten up a bit. I was surprised to see her name on the caller ID, so I walked out of the class to take the call.

When I answered she seemed a little panicked. I told her I was in the middle of something and didn’t have much time. She was calling me because she had just been in an accident. Everyone involved was ok, it’s just that she hadn’t run into another car.

She had run into a horse carriage near Central Park!

She was concerned but at the same time bewildered and I asked if she needed my help, but all was well and she encouraged me to go back to my class. I’m glad she called that day because it allowed us to remain friends, which we still are to this day.

Not only did I learn to make some kick-ass food at the class but I also have “A friend of mine hit a horse and buggy” story to go along with it.

Eat well, cook often ...

Thanksgiving Leftovers: Turkey Chili

Printable version

While I lived in New York, I always volunteered to work for Thanksgiving. That way I would be guaranteed to be home for Christmas. A few years ago, I began having my own Thanksgiving party the Saturday after for all of my friends who were also away from their families for the holiday.

The first year I cooked a whole turkey and had lots of side dishes. A lot got eaten, but it seemed like I had enough leftover to feed half the homeless people in the borough of Queens. Each year I cooked less, but I always had a refrigerator full of leftovers after the party. That’s when I realized they are just part of the holiday tradition –  along with storming through the doors of a department store at 3 a.m. on  black Friday.

For this recipe, I make chili from leftover turkey, chicken can be used just as well. Instead of traditional tomatoes and kidney beans, I use tomatillos and great northern beans for flavor and appearance. It’s a great dish to warm the belly and use up some of those Thanksgiving leftovers.

BEHIND THIS BITE
My sister has been making a version of "white chili" that is absolutely delicious for some time now. She makes it with chicken and white beans. This recipe was inspired by her recipe, turkey, like chicken, is a delicate meat that will take-on what ever flavors it's surrounded by. It's like a culinary canvass for a cook to paint flavors on. Rather than making turkey sandwich after turkey sandwich, this dish will rid the fridge of that pile of turkey in one fell swoop – And you'll hardly notice your eating turkey because it will take on the bold flavors of the chili.

Now that all that turkey is gone, it's time to start thinking about what to make for Christmas!

Eat well, cook often ...