Is It Chili In Here?
I need some food that will stick to my ribs. I've been eating junk lately and I'm ready to sink my teeth into some hearty food that will last me until snack time. I promise I'm going to stop eating candy for snack...as soon as Halloween is over...
Remember the beans from last week (with those BANGING chicken wings and my grandma's cornbread)? Well, I turned those beans into chili for a chili cook-off at work.
I marinated ground chuck for 2 days in red wine and on day 2 added a paste of 1 whole habanero, tomato paste, and garlic.
Enter stage right: 16 oz of chicken stock, 4 diced Roma tomatoes and 45 minutes of simmering...
Remember: shredded extra sharp cheddar is our friend.
The result was an incredibly spicy melange of spicy beans and meat. Protein rocks.
It wasn't a mistake to put in a whole pepper, but next time I'll rethink that approach. It was a little too spicy.
Because I can't live without bread (I can totally live on bread alone) I made some apple & pear scones with blue cheese butter to accompany my chili.
Craptastic at it's finest. But I couldn't resist. You need to see the butter dripping down this piece of scone...
Remember the beans from last week (with those BANGING chicken wings and my grandma's cornbread)? Well, I turned those beans into chili for a chili cook-off at work.
I marinated ground chuck for 2 days in red wine and on day 2 added a paste of 1 whole habanero, tomato paste, and garlic.
Enter stage right: 16 oz of chicken stock, 4 diced Roma tomatoes and 45 minutes of simmering...
Remember: shredded extra sharp cheddar is our friend.
The result was an incredibly spicy melange of spicy beans and meat. Protein rocks.
It wasn't a mistake to put in a whole pepper, but next time I'll rethink that approach. It was a little too spicy.
Because I can't live without bread (I can totally live on bread alone) I made some apple & pear scones with blue cheese butter to accompany my chili.
Craptastic at it's finest. But I couldn't resist. You need to see the butter dripping down this piece of scone...Oh, and happy 27th & a half birthday to me today!
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About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
I so love scones too! Your meal sounds great. And happy half birthday! ; )
ReplyDeleteYour chili looks great... a bit spicy for me, but hey nothing a nice scone won't cure! I'm going to have make those scones!
ReplyDeleteU know I can't do too many beans, but I love them soooo much. This looks great - and those scones - yummy!
ReplyDelete-DTW
www.everydaycookin.blogspot.com
Oh Nikki, this sounds tasty. And we Texans love Chili, anyway you make it. I love the scones. Great recipes.
ReplyDeleteu know this is such a great redemeption bowl of chili for me. last week i had the most disgusting bowl of beans i bought at the grocery store..no salt, not meat... ugh
ReplyDeletethanks for this.
It is indeed chili time. We are finally getting a bit chilly down here. WIth all my sports going on, Penn State, Georgia, Eagles, Phillies, and my wife's Giants, I just haven't gotten off the couch to make any chili.
ReplyDeleteLove the scones!
Oh yeah... and happy birthday!!!
ReplyDeleteI wish I was 20-anything!
Your chili looks wonderful. It's the season for it. I just made a really simplistic black bean chili for my lunch this week.
ReplyDeleteI LOVE your scones. Yummy.
So, how did you fair in the cook-off? Those scones would win it if I was judging.
ReplyDeleteHahaha you count halves! I know other cool kids do that too :)
ReplyDeleteI agree protein does rock, and so does the right amount of cheese in a chili. Oh man that would rock today. It's supposed to snow. Yup I gotta work on moving...
anali: thank you!
ReplyDeletepatsy: it was totally too spicy. i don't know who i thought it was, putting in a whole pepper.
d: yeah, i think you'd eat this minus the beans. maybe some lentils instead?
teresa: isn't texas chili with no beans?
bren: you're welcome, girl. see..that's what happens when you don't cook and you leave it up to someone else. disappointment all around.
don: um...please don't tell me there was snow there like it was here. i mean...it's october. no forzen precipitation should fall til january.
rachel: black beans are my friends with the sharp cheddar cheese. Next up are pinto beans. Watch out.
kat: oh, I ended up being a judge. I took the chili bc I made so much there was no way I'd eat it all.
adam: are you one of the cool kids? Glad you see you made it home alright. Are you cracking jokes on my cheese? Because that is a lot of cheese on there...
Stay warm up there. It's freeeeezing here.
You're just a baby!
ReplyDeleteMan, chili. I love it. Love it! I like it with crunched-up saltine crackers, cheddar and onions. It's the best. I'll take biscuits, though.
Oh C***! I missed your birthday? Sorry.
ReplyDeleteheather: You're the 1st person in half a year to call me a baby! I used to hear it every day. I guess 27 is the magic #.
ReplyDeleteI shoulda put onions on this one. Like Cincinnati or something.
Courtney: it was only a HALF birthday! Not my real one! It's OK :)
ReplyDelete