Texas Star Chili Cook Off 2013

The Texas Star Chili Cook Off 2013 is finished, and I am bursting with excitement over the outcome. Even with all the tempting chili recipes that were in the running, my Playoff Chili managed to squeeze out enough votes for a first place win!

Playoff Chili recipe can be found here.

This is the fourth year that Miz Helen's Country Cottage has sponsored the Texas Star Chili Cook Off, and it is a fun contest that encourages bloggers to get acquainted with new friends and visit their blogs while serving up their best bowl of chili. So if you're looking for a great chili recipe, you're bound to find one you'll love among the entrants at the Texas Star Chili Cook Off.

Many thanks to Miz Helen for the hard work she does in hosting this event and for my super $50 Amazon gift certificate that has already arrived!

The Texas Star Chili Cook Off 2013 is finished, and I am bursting with excitement over the outcome. Even with all the tempting chili recipes that were in the running, my Playoff Chili managed to squeeze out enough votes for a first place win!

Playoff Chili recipe can be found here.

This is the fourth year that Miz Helen's Country Cottage has sponsored the Texas Star Chili Cook Off, and it is a fun contest that encourages bloggers to get acquainted with new friends and visit their blogs while serving up their best bowl of chili. So if you're looking for a great chili recipe, you're bound to find one you'll love among the entrants at the Texas Star Chili Cook Off.

Many thanks to Miz Helen for the hard work she does in hosting this event and for my super $50 Amazon gift certificate that has already arrived!

reade more... Résuméabuiyad

Playoff Chili

No other food can welcome the cool days of fall quite like a spicy bowl of chili. Whether you make it up for your family or for a crowd, it is usually a meal received with gratefulness. This Southern Living 2008 recipe for Playoff Chili has been well-named because it is also the perfect addition to those fall tailgating parties. No matter how your team plays, this chili will score some touchdowns.

Print Recipe

Playoff Chili

1 pound ground beef

1 pound ground pork sausage

1 large white onion, chopped

1 large green bell pepper, seeded and chopped

1 large red bell pepper, seeded and chopped

2 garlic cloves, minced

1 (14.5 ounce) can diced tomatoes with green chiles

1 (12 ounce) bottle beer

1 (8 ounce) can tomato sauce

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon ground red pepper

1/2 teaspoon ground black pepper

1/2 teaspoon dried oregano

1 (16 ounce) can kidney beans, rinsed and drained

1 (16 ounce) can black beans, rinsed and drained

OPTIONAL:

14 (1 ounce) bags corn chips

Toppings: chopped onion, shredded cheddar cheese, sour cream

In a large dutch oven over medium heat, cook ground beef, ground sausage, onion, green pepper, red pepper, and garlic for about 10 minutes, or until meat crumbles and is no longer pink. Stir in diced tomatoes, beer, tomato sauce, chili powder, cumin, sugar, salt, red pepper, black pepper, and oregano. Bring to a boil. Cover, reduce heat to low, and simmer 1 hour and 45 minutes, stirring every 20 minutes. Add kidney beans and black beans; cover and cook 15 minutes. Makes about 7 cups.

Can be served in bowls, or if desired can be served over corn chips right in the bag. Cut the corn chip bag open along one long side. Spoon 1/2 cup chili onto chips in each bag. Garnish with toppings, if desired.

This chili may be made ahead and frozen up to 3 months in zip-top freezer bags.

This recipe has a balance of spices that will be sure to put points on the scoreboard.

Cover and simmer the chili to combine the flavors and to reduce the liquids for 1 hour and 45 minutes, then add the beans, cooking 15 minutes longer.

Playoff Chili is great served over corn chips, so cut the bag open, scoop in 1/2 cup chili, and pass the plastic spoons. How's that for an easy clean up?

I am entering my Playoff Chili in the Texas Star Chili Cookoff 2013. The contest is from October 9 - 29, and I need your vote! Visit the contest site and click on my bowl to vote for me. Many thanks!









This recipe was shared with:
Weekend Potluck

No other food can welcome the cool days of fall quite like a spicy bowl of chili. Whether you make it up for your family or for a crowd, it is usually a meal received with gratefulness. This Southern Living 2008 recipe for Playoff Chili has been well-named because it is also the perfect addition to those fall tailgating parties. No matter how your team plays, this chili will score some touchdowns.

Print Recipe

Playoff Chili

1 pound ground beef

1 pound ground pork sausage

1 large white onion, chopped

1 large green bell pepper, seeded and chopped

1 large red bell pepper, seeded and chopped

2 garlic cloves, minced

1 (14.5 ounce) can diced tomatoes with green chiles

1 (12 ounce) bottle beer

1 (8 ounce) can tomato sauce

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon ground red pepper

1/2 teaspoon ground black pepper

1/2 teaspoon dried oregano

1 (16 ounce) can kidney beans, rinsed and drained

1 (16 ounce) can black beans, rinsed and drained

OPTIONAL:

14 (1 ounce) bags corn chips

Toppings: chopped onion, shredded cheddar cheese, sour cream

In a large dutch oven over medium heat, cook ground beef, ground sausage, onion, green pepper, red pepper, and garlic for about 10 minutes, or until meat crumbles and is no longer pink. Stir in diced tomatoes, beer, tomato sauce, chili powder, cumin, sugar, salt, red pepper, black pepper, and oregano. Bring to a boil. Cover, reduce heat to low, and simmer 1 hour and 45 minutes, stirring every 20 minutes. Add kidney beans and black beans; cover and cook 15 minutes. Makes about 7 cups.

Can be served in bowls, or if desired can be served over corn chips right in the bag. Cut the corn chip bag open along one long side. Spoon 1/2 cup chili onto chips in each bag. Garnish with toppings, if desired.

This chili may be made ahead and frozen up to 3 months in zip-top freezer bags.

This recipe has a balance of spices that will be sure to put points on the scoreboard.

Cover and simmer the chili to combine the flavors and to reduce the liquids for 1 hour and 45 minutes, then add the beans, cooking 15 minutes longer.

Playoff Chili is great served over corn chips, so cut the bag open, scoop in 1/2 cup chili, and pass the plastic spoons. How's that for an easy clean up?

I am entering my Playoff Chili in the Texas Star Chili Cookoff 2013. The contest is from October 9 - 29, and I need your vote! Visit the contest site and click on my bowl to vote for me. Many thanks!









This recipe was shared with:
Weekend Potluck

reade more... Résuméabuiyad

Beef and Black Bean Chili

The weather was cool this morning, and I needed a jacket when I went outside so I knew it was going to be the perfect day to make a pot of chili. The recipe that I used today comes from the food writer Laraine Perri. I first noticed this recipe last year in my newspaper and because it was different than the chili that I usually make, I just had to try it. I have made a few minor adjustments from the original recipe to suit my taste. This is a flavorful chili that your family is sure to love, and it can be made with or without the added heat of the chipotle peppers.

Print Recipe

Beef and Black Bean Chili

2 pounds ground round
2 teaspoons olive oil
1 large yellow onion, chopped
4 cloves garlic, minced
1 1/4 teaspoons coarse salt
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1 (14.5 ounce) can chicken broth
3/4 cup water
2 (15 ounce each) cans fire roasted tomatoes
2 tablespoons tomato paste
2 tablespoons honey
2 teaspoons chopped chipotles in adobo sauce, optional
1 (15 ounce) can black beans, rinsed and drained
1 tablespoon fresh lime juice

Brown the ground round in a heavy Dutch oven over medium heat. Use a slotted spoon to transfer beef to a bowl; set aside. Drain liquid from Dutch oven, then add the olive oil. Add the onion and saute for about 5 minutes until soft, but not browned. Add garlic and cook 1 minute more. Stir in beef, salt, chili powder, cumin, oregano, and cinnamon. Add chicken broth, water, crushed tomatoes, tomato paste, honey, and chipotles (if using). Reduce to medium-low heat and simmer for 1 hour, stirring occasionally. Add beans and lime juice and cook 5 minutes longer. Serves 8.

Some toppings you might want to use with this chili are shredded Cheddar cheese, chopped green onions, and sour cream. Other yummy chili toppings are cilantro, diced avocado, and lime wedges.

This chili recipe is being entered in the 2012 Texas Star Chili Cook Off. Please visit the Cook Off to view all the recipes, and of course I'd love for you to return often to the Cook Off because every time you view my chili at the Cook Off during the month of October I will receive a vote!

To view:

 2012 TEXAS STAR CHILI COOK OFF

This recipe was shared with:
Jam Hands Recipe Sharing Monday
Weekend Potluck
Creative Juice Thursday
Stonegable On the Menu Monday

2012 Texas Star Chili Cook Off

The weather was cool this morning, and I needed a jacket when I went outside so I knew it was going to be the perfect day to make a pot of chili. The recipe that I used today comes from the food writer Laraine Perri. I first noticed this recipe last year in my newspaper and because it was different than the chili that I usually make, I just had to try it. I have made a few minor adjustments from the original recipe to suit my taste. This is a flavorful chili that your family is sure to love, and it can be made with or without the added heat of the chipotle peppers.

Print Recipe

Beef and Black Bean Chili

2 pounds ground round
2 teaspoons olive oil
1 large yellow onion, chopped
4 cloves garlic, minced
1 1/4 teaspoons coarse salt
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1 (14.5 ounce) can chicken broth
3/4 cup water
2 (15 ounce each) cans fire roasted tomatoes
2 tablespoons tomato paste
2 tablespoons honey
2 teaspoons chopped chipotles in adobo sauce, optional
1 (15 ounce) can black beans, rinsed and drained
1 tablespoon fresh lime juice

Brown the ground round in a heavy Dutch oven over medium heat. Use a slotted spoon to transfer beef to a bowl; set aside. Drain liquid from Dutch oven, then add the olive oil. Add the onion and saute for about 5 minutes until soft, but not browned. Add garlic and cook 1 minute more. Stir in beef, salt, chili powder, cumin, oregano, and cinnamon. Add chicken broth, water, crushed tomatoes, tomato paste, honey, and chipotles (if using). Reduce to medium-low heat and simmer for 1 hour, stirring occasionally. Add beans and lime juice and cook 5 minutes longer. Serves 8.

Some toppings you might want to use with this chili are shredded Cheddar cheese, chopped green onions, and sour cream. Other yummy chili toppings are cilantro, diced avocado, and lime wedges.

This chili recipe is being entered in the 2012 Texas Star Chili Cook Off. Please visit the Cook Off to view all the recipes, and of course I'd love for you to return often to the Cook Off because every time you view my chili at the Cook Off during the month of October I will receive a vote!

To view:

 2012 TEXAS STAR CHILI COOK OFF

This recipe was shared with:
Jam Hands Recipe Sharing Monday
Weekend Potluck
Creative Juice Thursday
Stonegable On the Menu Monday

2012 Texas Star Chili Cook Off

reade more... Résuméabuiyad

Savage Chili

When the weather turns cool a bowl of chili is one of my favorite meals. Savage Chili is a recipe I have been making at my house for several years because I have not found one that beats it. This recipe has been adapted from the cookbook Winning Recipes for Tailgating, a cookbook that was compiled by the Winston Cup racing wives auxiliary. I received the cookbook as a gift from a golf tournament that my husband was playing in, and this has been a super cookbook. Now and then my husband even gets the cookbook out and makes the chili himself!

  Print Recipe

Savage Chili
1 pound ground round
1 pound pork sausage
1 onion, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 (10 ounce) can Rotel tomatoes
1 (4 ounce) can green chiles
1 (16 ounce) can dark red kidney beans, drained
1/2 teaspoon chili powder
1 teaspoon black pepper
1 1/2 teaspoons salt
1/4 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon ground cumin
1/4 teaspoon cilantro

In a dutch oven, brown ground round, sausage, onions, and bell peppers; drain. Add tomato sauce, diced tomatoes, Rotel tomatoes, green chiles, and kidney beans; mix well. Stir in chili powder, pepper, salt, garlic powder, mustard, cumin, and cilantro. Cover, turn the heat low, and simmer for at least one hour, stirring occasionally.

Start by browning the ground round and pork sausage with the onions and the red and green bell peppers, then drain.

I like to assemble all the spices together and add them all at once.

Give everything a good stir to mix together well.

Put the lid on the dutch oven and simmer on low for at least one hour, stirring occasionally.

This recipe can also be made in a crockpot by combining all ingredients after browning the ground beef,  sausage, onions, and peppers.

After it simmers and blends those delicious flavors, serve it up!

Top with shredded cheddar or sour cream, if desired, and serve with some Cheesy Cocktail Muffins for a great meal!


See all the 2011 Texas Star Chili Cook Off recipes here.
You can vote for Savage Chili every time you visit the Texas Star Chili Cook Off and click on Savage Chili!











This recipe has been shared with:
Everyday Tastes Its a Keeper Thursday 
Fat Camp Friday
Beyer Beware Hunk of Meat Monday 
Momnivore's Dilemma Creative Juice Thursday

When the weather turns cool a bowl of chili is one of my favorite meals. Savage Chili is a recipe I have been making at my house for several years because I have not found one that beats it. This recipe has been adapted from the cookbook Winning Recipes for Tailgating, a cookbook that was compiled by the Winston Cup racing wives auxiliary. I received the cookbook as a gift from a golf tournament that my husband was playing in, and this has been a super cookbook. Now and then my husband even gets the cookbook out and makes the chili himself!

  Print Recipe

Savage Chili
1 pound ground round
1 pound pork sausage
1 onion, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 (10 ounce) can Rotel tomatoes
1 (4 ounce) can green chiles
1 (16 ounce) can dark red kidney beans, drained
1/2 teaspoon chili powder
1 teaspoon black pepper
1 1/2 teaspoons salt
1/4 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon ground cumin
1/4 teaspoon cilantro

In a dutch oven, brown ground round, sausage, onions, and bell peppers; drain. Add tomato sauce, diced tomatoes, Rotel tomatoes, green chiles, and kidney beans; mix well. Stir in chili powder, pepper, salt, garlic powder, mustard, cumin, and cilantro. Cover, turn the heat low, and simmer for at least one hour, stirring occasionally.

Start by browning the ground round and pork sausage with the onions and the red and green bell peppers, then drain.

I like to assemble all the spices together and add them all at once.

Give everything a good stir to mix together well.

Put the lid on the dutch oven and simmer on low for at least one hour, stirring occasionally.

This recipe can also be made in a crockpot by combining all ingredients after browning the ground beef,  sausage, onions, and peppers.

After it simmers and blends those delicious flavors, serve it up!

Top with shredded cheddar or sour cream, if desired, and serve with some Cheesy Cocktail Muffins for a great meal!


See all the 2011 Texas Star Chili Cook Off recipes here.
You can vote for Savage Chili every time you visit the Texas Star Chili Cook Off and click on Savage Chili!











This recipe has been shared with:
Everyday Tastes Its a Keeper Thursday 
Fat Camp Friday
Beyer Beware Hunk of Meat Monday 
Momnivore's Dilemma Creative Juice Thursday

reade more... Résuméabuiyad