Special Post - Chili Cook-Off 2014

I have never completed with my food before, but this past February, the bar I play darts out of (Flanagan's Longwood) had a Chili Cook-Off. Myself, as well as some friends, decided to participate.  I love my chili!  But I am not a chili connoisseur.  I eat what I like, and I have been making chili the way my mom makes it for years and years.  I make Texas chili, no beans, all ground beef.  And it's spicy - - - And has beer!  You can find my recipe here.

But I told my dear readers at the beginning of the year that I am branching out culinarily, and competing in a food competition seemed fun and out of my normal realm.  

We had a great time!  I tried lots and lots of different chilis.  I believe there were 21 entries altogether.  My little group consisted of me, my girlfriend Darci, my girlfriend Sarah, and my boy Meatball (who I have previously mentioned in these posts and is an excellent home cook).  Sarah got 2nd place!!! We were so proud of her, and even though the rest of us didn't place, all the chilis were yummy and it was so much fun. 

I don't know if I would compete again.  I might, depending what the dish is.  Here are some pictures from the Flanagan's Chili Cook-Off!

My chili in my crock*pot

Sarah with her 2nd place win!

Good friends, making some chili! (Meatball, Darci, Me, Sarah)

My chili in a bowl

Getting samples ready for the judges

Lots of contestants!

Chili Cheese Pie - Home Cooked Recipe 41

I have already given you my delicious Chili recipe, and I made it again this week.  I had it for dinner, then leftovers another night, but still had some left over.  While wondering what I could do with the rest of the chili (nachos, etc) I saw someone on TV talking about pies and quiches.  Then an idea struck!  What if I turned my leftover chili into a chili cheese pie??? I had one 9 inch round of refrigerated pie dough and decided to go for it.  Here is the recipe for my idea of what to do when you have chili leftovers!

Chili Cheese Pie

Ingredients:
2-3 cups of Chili (get my recipe here), use your favorite, cooled
8 oz shredded quesadilla cheese (or monterey jack or pepper jack or cheddar jack)
4 oz finely shredded cheddar
1 9 inch round refrigerated pie dough (or use your favorite recipe)
***optional garnishes: green onions, sour cream

Directions:
Preheat oven to 375.
Unroll pie dough and place in pie pan.  Cover the bottom of the pie crust with half of the quesadilla cheese.  Spoon chili over the top and spread in an even layer.  Top with other half of quesadilla cheese and cheddar cheese.  Bake for 30 minutes.  Let cool for 30 minutes.  Serve with sour cream and/or green onions if desired.
Enjoy!

Chili - Home Cooked Recipe 25

For my first 2012 recipe post I thought I would give you a recipe I've been eating since I was a child.
We recently had a cold snap here in Orlando.  It made me want to cook something warm and comforting.  I picked chili, because it is the perfect cold weather food.  I used the same recipe my mom has been using for years, which involves a pre-made spice mix.  I have no shame in using certain kits for my cooking, because it can speed things up (especially on a weeknight), and also, this particular one has great flavor.  While I use the spice mix for the spices in this dish, I don't follow the package directions exactly, so my recipe is going to be exactly how I make it (with side notes on what is optional).
This meal was particularly special because it was the first meal I made for a special someone in my life.  It wasn't what I had planned to make first originally, but this meal fit the day and the weather, and still tastes great.
I also made cornbread to go with the chili, but that was from a box mix (Jiffy to be specific).  Add a couple of ingredients, bake for 20 minutes, and you have quick, tasty cornbread.

Fast, Easy, and Tasty Chili

Ingredients
1 package Carroll Shelby's Original Texas Chili Mix
2 lbs ground beef (or your favorite ground meat)
1 cup water
14.5 ounces tomato sauce (I use Hunt's) *recipe only calls for 8 ounces
14.5 ounces diced tomatoes (I also use Hunt's for this) *optional
1 onion, diced *optional
1 green bell pepper, diced *optional
12 ounces beer (I use Bud Light, but use your favorite beer) *optional
*optional-sour cream (for garnish)
*optional-shredded cheddar (for garnish)
*optional-cornbread prepared according to package directions (I use Jiffy)
***You can also add in beans if you like, I am a Texas chili purist and don't use beans.  Other great garnishes include cilantro and lime wedges.

Directions
Saute onions and bell pepper for about 5 minutes in a tablespoon of oil.  Add in ground beef and cook until beef is browned.  Drain (to remove excess fat from beef).  Place back in pot, stir in big spice packet in mix, cayenne in mix, and half of salt included in mix.  Cooke for 2 minutes, then deglaze pot with beer.  Cook for two minutes then add in tomato sauce, diced tomatoes, and water.  Stir well.  Let chili simmer for 30 minutes, stirring occasionally.  Stir masa packet (included in mix) with 1/3 cup of water.  Add in to chili and cook an additional 5 minutes.  Serve warm, with sour cream and cheddar.  I always serve cornbread with my chili as well.
Enjoy!