Jack Daniels Chili

IMG_0872I am always looking for a different way to make award winning chili.  Yesterday my son suggested to put some Jack Daniels in it.  I thought about it and decided to put together a recipe with Jack Daniels.  My biggest decision was to use a staple I always use in chili and that’s beer.  I wasn’t sure how mixing beer and Jack Daniels would turn out.  After looking at the ingredients you will see I substituted something else for the broth than beer to let the Jack Daniels stand out in the flavor.   You will also notice that I don’t use salt.  I get the sodium from other ingredients.

Ingredients:

2 Pounds Of Ground Beef
1 Pound Of Chorizo Sausage Squeezed Out Of Casings
1 Medium Onion Chopped
1 Bell Pepper Chopped
4 Jalepano Peppers Chopped
2 Cans Beef Broth
1 6 Oz Can Tomato Paste
1 12 Oz Can Crushed Tomatoes
8 Oz Of Jack Daniels
1 Tsp Beef Granules
1 Tsp Chicken Granules
1 Tsp Granulated Onion
1 Tsp Granulated Garlic
5 Tbs Chili Powder
1 Tbs Cumin
1 Tbs Ground Black Pepper
1 Tbs Brown Sugar
1 Tsp Cayenne Pepper
1 12 Oz Can Of Light Red Kidney Beans
1 12 Oz Can Of Pinto Beans

Directions:

In pot or large skillet melt some butter and add onion and peppers.  I call this 
sweating them.  After about 3 minutes add the chorizo sausage.  Saute sausage and 
veggies until sausage is about half done.  Add ground beef and saute until the meat is done.  It is very important to get the grease out so now dump everything into a 
colander and drain the grease out.  Put back in the pot and add all the remaining 
ingredients and bring to a boil. Lower to a simmer and let it get happy for about
2 hours.  If it needs to be thinned out it's ok to add some water.  Cheers !!!

MY GRANDMOTHER’S RECIPE SHORT RIBS WITH ROOT VEGETABLES

20151123_175211This recipe is a dish I had growing up but have not had in many years.  It is from my grandmother Leona Benda who passed away in 1984.  My mother found the recipe and emailed it to me so I just had to make it.  This was like eating a piece of my childhood.  It is very simple but so so good.

Ingredients:

6 lbs Of Bone In Short Ribs
2 Stalks Of Celery Cut Into Approximately 2 Inch Pieces
2 Large Onions Into Chunks
4 Carrots Cut Into Approximately 2 Inch Pieces
2 Medium Potatoes Cut Into Approximately 2 Inch Pieces
2 Can Of Beef Broth
4 Cloves Of Garlic Chopped
1 Tbs Paprika
1 Bag Of Frozen Peas
Salt/Pepper

Directions:

In large pot or dutch oven brown the short ribs in a small amount of oil with salt 
and pepper.  Add beef broth and garlic, you may need to add some water so the ribs
are covered.  Bring to a boil and lower to a simmer.  Simmer ribs for approximately
2 hours.  At this point you need to get the grease out of the broth.  Use a gravy
separator to get the grease out.  Put the broth back in the pot.  Add onions, 
celery, potatoes, and carrots.  In addition add the paprika and salt/pepper as
desired.  Bring back to a boil and lower to a simmer until vegetables are soft,
approximately 1 hour.  Cook the peas as desired in a microwave or pot.  Serve ribs
vegetables and peas on plate.    

When I was very young my mother told me I called this Blop In A Pot.  Cheers !!

Bacon Cheeseburger Beer and Cheese Soup

IMG_0408well with fall officially here I can I can now go into preparing meals which are for cooler weather.  This soup which has everything you would find in a cheeseburger hits the spot.  This soup has all the ingredients you would have in a bacon cheeseburger along with our favorite drink a beer all in one bowl of heaven.

Ingredients:
2 lbs of lean ground beef
5 pieces of thick cut bacon
1 medium onion chopped
1 medium potato chopped
1 carrot chopped
1 jalapeno chopped
1/2 cup of flour
2 cups of beef broth
2 cans of beer of choice, I used bud light
2 tsb ketchup
1 tsp spicy mustard
1 tsp worcestershire sauce
1 8 oz can of tomato paste
1 cup of half and half
2 16 oz of shredded sharp cheddar cheese
croutons

Directions:

In skillet fry bacon until done, remove and let rest on a paper towel.  In seperate pot fry the ground beef until it appears done.  Drain the beef in a colander to get rid of the grease. In the bacon fat add veggies and let them simmer until soft
approximately 10 minutes.  After draining the beef put back in pot and add the veggies.  Add the flour and let simmer for about 5 minutes.  Add beef broth, beer, 
ketchup, mustard, worcestershire sauce and tomato paste.  Add the half and half and let it simmer for approximately 15 minutes.  Add cheese and simmer another 5 minutes.  Serve into soup bowls and garnish with croutons. This soup will have everyone not wanting to leave.  Cheers !!!

 

Roast Beef Stuffed With Spinach Mushroom and Blue Cheese

20151116_180605What a simple and fantastic meal that will have everyone coming back for seconds.  A combination of roast beef with spinach, blue cheese and mushrooms.  The other great thing is it is also low carb.  If you don’t like blue cheese simply substitute a cheese you prefer like cheddar.

Ingredients:

3 to 4 lb of Boneless Rump Roast
1/2 Cup Sliced Mushrooms
2 Cloves Minced Garlic
4 OZ Blue Cheese
1 Frozen Pack Of Spinach (6 ounces)
Salt and Pepper

20151116_170318

DIRECTIONS:

In a skillet saute mushrooms until tender.  Add garlic and saute for another minute
or two.  In mixing bowl combine spinach, blue cheese and spinach.  Cut the roast
in the center to within 1/2 inch of the bottom.  Make sure the uncut piece is the 
fat side. You now need to pound the meat with a meat hammer until you have flattened
the meat a little bit.  Season the meat with salt and pepper.  Spread the spinach 
mixture to the center of the meat.  Roll the meat so the spinach mixture is in the
center.  Tie together with kitchen string.  Place in preheated oven at 350 degrees
and cook for approximately 1 hour.  If you desire medium rare the internal 
temperature should be approximately 130 degrees.  

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My New Chili Recipe Which Will Be Defending My Championship From Last Year.

IMG_0740On December 5th I will be returning to the Mason Dixon Barbecue Chili Cook off Championships.  I am the defending champion in the people’s choice division which is the category which you make it ahead of time and you can put anything in the chili you want.  This year I am sticking to the same spices but going to add a few different techniques.  Instead of putting all the ingredients together at the same time I am creating what you call 2 dumps.  That is a combination of spices that you add at different times of creation.  One other different technique is taking part of the ground beef and making a beef paste in a blender.  The other technique I am trying to accomplish is to chop the onions and peppers larger so that after they cook down that you can see them.  If you chop them so fine they disappear in the simmering process.  So the goal here is to be able to see the veggies and to see the result of making a beef paste. Also I have said in previous recipes that the measurements are not exact, in this recipe I am following the measurements to a T.

 

INGREDIENTS:

2 LBS GROUND BEEF 90% LEAN

4 MEXICAN CHORIZO SAUSAGES SQUEEZED OUT OF CASINGS

1 MEDIUM ONION

1 GREEN BELL PEPPER

4 SERRANO PEPPERS

1 HABANERO PEPPER

1 8 OZ CAN OF TOMATO SAUCE

1 8 OZ CAN OF TOMATO PASTE

2 CANS OF BEER OF CHOICE, I USED BUD LIGHT

1 CAN OF RED KIDNEY BEANS

1 CAN OF PINTO BEANS

FIRST DUMP:

3 TBS CHILI POWDER

1 TBS PAPARIKA

2 TBS BEEF GRANULES

1 TBS CHICKEN GRANULES

2 TBS GRANULATED GARLIC

2 TBS GRANULATED ONION

SECOND DUMP:

3 TBS CHILI POWDER

1 TBS PAPARIKA

2 TBS GROUND CUMIN

3 TBS BROWN SUGAR

1 TSP CAYENNE PEPPER

1 TSP BLACK PEPPER

Directions: Take half of the ground beef and place in blender.  Blend the beef until it becomes a beef paste.  Chop onions and peppers and chop them into larger than you would think pieces. Keep in mind that they will cook down and in the end you want to see them.  Squeeze the chorizo sausage out of the casings.  In a small amount of olive oil simmer onions and peppers and cook until soft.  Add the beef paste and sausage.  Cook approximately 5 minutes until primarily done.  Add the remaining gound beef and cook until it is done.  Take the meat and dump into a colander to drain all the grease you can get out of there.  Now it is time to get serious.  You have the first dump ready so add it to the meat and add the beer which is your broth. Let simmer for 30 minutes.  After the 30 minutes it’s time for the second dump.  Add it to the chili and let simmer for another 30 minutes.  After you have simmered both dumps for 30 minutes, add the beans and let simmer for approximately 15 more minutes.  If you feel it gets too thick you can add beef broth to thin it out. Now you have my hopefully award winning chili 2 years in a row. CHEERS !!!!