With the sudden drop in temperature and the start of football season, I have been craving chili. I have made a ton of chili recipes, but wanted to create one that emphasized corn and black beans. The combination of corn and black beans just intrigues me. So I went through my spice cabinet and started grabbing spices. After a few changes, I got the flavor that I was craving. This chili ended up being one the tastiest that I have made. The addition of the corn kernels added a nice texture and flavor. You have to try this chili.
Today is National Hot Dog Day! Who knew that July 23rd, 2014 was National Hot Dog Day? Well now that you know, you should go out and cook a hot dog. Here are my best hot dog recipes. There is no better day to try out one of these recipes. I recommend the bacon wrapped cheese stuffed hot dog or the Ripper. They are both amazing!
National Hot Dog Day!
I love hot dogs and I hope that you get a chance to try these. They are awesome!
The other week Dana and I went up to DC to visit our Friends Eric and Laura. Both of us have infants so it was a chance to get out of the house and talk to some adults. For lunch Eric made this great chili that included black beans and corn. It was delicious. So I asked for the recipe and asked for permission to put it up on the web. I had to share it as it was delicious!
In a large saute pan, add the meat along with salt, pepper and garlic. Start to brown the meat.
About halfway through the browning process, add the onions, green peppers and jalapenos to the pan to sweat them out a bit.
Once the meat is browned and the veggies are softened, add the mixture to a crock pot along with the diced tomatoes (juice and all), tomato paste, beans, corn, cumin, chili powder, and paprika.
Then add the beer. Finally add the beef stock until the liquid just covers the mixture.
Give it a good mix and set it on low for 6-8 hours.
Make sure to have some diced onions and jalapenos to top, as well as cheese and sour cream.
If you like it spicy, add about a 1/2 cup of Sriracha to the mix, but if you’re serving a crowd forgo this and just have it available to add individually.
- 1 pound ground beef
- 1 pound hot pork sausage
- Salt and pepper to season meat
- 2 red onions, chopped
- 2 green peppers, seeded and chopped
- 2 jalapenos, seeded and chopped
- 4 cloves of garlic, minced
- 3 tablespoons cumin
- 3 tablespoons chili powder
- 1 tablespoon paprika
- 1 tablespoon tomato paste
- 12 ounces dark beer
- 2 cans of diced tomatoes
- 1 can of black beans, drained and rinsed
- 1 cup of frozen or canned corn
- 1 can beef broth, low sodium
- In a large saute pan, add the meat along with salt, pepper and garlic. Start to brown the meat.
- About halfway through the browning process, add the onions, green peppers and jalapenos to the pan to sweat them out a bit.
- Once the meat is browned and the veggies are softened, add it all to a crock pot along with the diced tomatoes (juice and all), tomato paste, beans, corn, cumin, chili powder, and paprika.
- Then add the beer. Finally add the beef stock until the liquid just covers the mixture.
- Give it a good mix and set it on low for 6-8 hours.
- Make sure to have some diced onions and jalapenos to top, as well as cheese and sour cream.
This is a great chili recipe. Hopefully you get a chance to try. If you do, let me know what you think?
I have always wanted to enter into a chili competition but never had the time. So I decided I would make a nice competition chili at home to see what the differences are between it and normal chili. For one, Competition chili does not have beans. It can not have any fillers such as noodles or rice. It has to be meat, seasonings and that is about it. So I made a batch and Dana loved it. Even though it was a little spicier than she normally likes, it was a hit. If you like chili you will have to try this out!
Trimming the Meat
I purchased a beef chuck roast. I then proceeded to cube it into 1/4-1/2 inch cubes. The more uniform the size the better. Make sure to trim the meat to remove all of the fat and connecting tissue.
As you can see the cubes are small and this step is quite time consuming.
But it is necessary for the best results.
In a small bowl combine the Chili Powder, Cumin, Onion Powder, Garlic Powder, Salt, White Pepper, Cayenne Pepper, Oregano and Bay Leaf. Mix together and then split into three equal portions (called dumps). It is funny I know.
In a heavy based dutch oven or stock pot, heat the pan over medium heat. Add the vegetable oil and then toss in the beef.
Once the meat is browned, add the Franks Red Hot, tomato sauce, beef base and enough beef broth to cover the meat. It may not take the whole container.
Cover and simmer for an hour.
Layering the Spice
Add the first portion (AKA the first dump) to the pot, stir. Add more beef broth if the meat is not fully covered. Cover and cook for 1 hour.
Add the second portion (AKA the second dump) to the pot, stir. Add more beef broth if the meat is not fully covered. Cover and cook for 1/2 hour.
Add the final portion (AKA the final dump) to the pot, stir. Cover for 15 minutes and the chili is ready. Serve straight up and enjoy.
This chili was awesome! Dana hates spice, but she said that this chili was the best! It is the perfect balance of awesome flavor and spice.
- 3 pounds trimmed Beef Chuck, cubed into ¼-1/2 inch cubes.
- 2 tbs Vegetable Oil
- 32 oz Beef Broth, low sodium
- 1 tsp Franks Red Hot
- 8 oz can Tomato Sauce
- 5 tbs Chili Powder
- 2 tbs Beef Base
- 1 tbs Onion Powder
- 4 tsp Cumin
- 2 tsp Garlic Powder
- ½ tsp Salt
- ½ tsp White Pepper
- ½ tsp Cayenne Pepper
- ½ tsp Paprika
- ¼ tsp Black Pepper
- ¼ tsp Oregano
- ½ Bay Leaf Crushed
- Cube the meat into ¼-1/2 inch cubes
- In a small bowl combine the Chili Powder, Cumin, Onion Powder, Garlic Powder, Salt, White Pepper, Cayenne Pepper, Oregano and Bay Leaf. Mix together and then split into three equal portions (called dumps). It is funny I know.
- In a heavy based dutch oven or stock pot, heat the pan over medium heat. Add the vegetable oil and then toss in the beef.
- Once the meat is browned, add the Franks Red Hot, tomato sauce, beef base and enough beef broth to cover the meat. It may not take the whole container.
- Cover and simmer for an hour.
- Add the first portion (AKA the first dump) to the pot, stir. Add more beef broth if the meat is not fully covered. Cover and cook for 1 hour.
- Add the second portion (AKA the second dump) to the pot, stir. Add more beef broth if the meat is not fully covered. Cover and cook for ½ hour.
- Add the final portion (AKA the final dump) to the pot, stir. Cover for 15 minutes and the chili is ready. Serve straight up and enjoy.
Splitting the spices up into three separate dumps allows you to layer the flavor. It keeps the punch in the chili.
Also only adding enough broth each time to cover the meat keeps the potency up and allows the flavors to effectively permeate the meat. So, I know it sounds easier, but don’t add all of the broth at the beginning.
I was looking for a nice healthy dinner the other day. I was thinking back and remembered a recipe that my Grandma Donna gave me. It was for white chili. It is simple, easy and quite delicious. Plus, it utilizes chicken instead of beef. Another good thing is that the only real sodium in it, is from the low sodium chicken stock, beans and tomatoes. As always, if you are not on a low sodium diet, you can add as much salt as you desire.
White Chili – (Adapted from my Grandma Donna)
- 2 boneless skinless chicken breasts, cubed
- 2 tbs olive oil
- 2 cans great northern beans
- 1 can diced tomatoes, low sodium version if you can find them
- 28oz jug of low sodium chicken stock
- 1 medium yellow onion, chopped
- 1 green pepper, chopped
- 1 red pepper, minced
- 2 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp cilantro
- 1/4 – 1/2 tsp cayenne pepper, use as much as you like
- Monterey Jack Cheese, topping
In a large dutch oven or soup pot, add the 2 tbs olive oil and chicken. Brown the chicken, roughly 8 minutes and then remove to a bowl.
Add the chopped onions, red pepper, green pepper and garlic. Saute until softened. Roughly 5 minutes.
Add the chicken back to the pot along with the beans, tomatoes and chicken broth. Stir.
Then add the chili powder, oregano, cilantro, cayenne pepper and cumin. Stir and bring to a boil. Then reduce and simmer for 30 minutes. Season with salt and pepper.
Ladle the chili into bowls and serve topped with the cheese.
This is a healthier alternative to traditional chili. Who knew healthy could be delicious.
Side Note – try this chili over a baked potato.
I woke up hungry for a chili dog. Not just any chili dog, a Coney Island style chili dog. You know, the one with the chili that is all meat and very finely chopped. Almost resembles a sloppy joe if it were not for that spicy kick. So I went on a quest for the recipe. Did I find it, nope. Did I come close to recreating it. I think so. The key was to get the meat the right consistency. Then the spices were the only other ingredient. How hard could that be. Well it took a little time, but I found a great chili recipe.
Coney Island Style Hot Dog Chili
- 2 pounds ground beef (80/20)
- 2 large onions, chopped
- 1 small can tomato paste (6 oz)
- 4 tbs hot chili powder
- 1 tbs garlic powder
- 1 tbs sugar
- 1 tsp allspice
- 1/2 tsp salt
- 1/2 tsp cayenne pepper
- 1/2 tsp smoked paprika
- 1/4 tsp cinnamon
- 1 1/2 tbs apple cider vinegar
- 1 tsp Worcestershire sauce
- 4 cups water
Place a large pot or dutch oven over medium high heat. Add 2 tbs of vegetable oil and then add the chopped onions. Season with a pinch of salt and cook until the onions turn translucent.
Then add the beef and continue to cook until the meat is fully browned.
Then remove 80-90% of the meat to a blender or food processor. Add two cups of water and blend quickly for 4-5 pulses. If you want the chili to have no lumps at all, blend all of the meat.
Pour the mixture back into the pot. Then add the remaining two cups of water. Pour in the remaining ingredients including the salt.
Bring to a boil and then turn down the heat and let it simmer for 2-3 hours before serving. As you can see from this picture and the one above, the chili really starts to thicken and cook down.
Serve it over macaroni or top your favorite hot dog for an amazing chili dog. I like to fry up some dogs and then cover them in chili and cheese.
Also try a dog with a little fresh onion, a squirt of mustard and then top with chili. Amazing!
This chili was fantastic. I at about 6 cups of it in two days.
Doesn’t seem like much, but when you realize that I only at it on hot dogs, it was a lot of food. I also added this chili to a box of macaroni and cheese for some amazing cheesy chili mac.
The other day I was in a rush and I stopped by the local supermarket to pick up something fast. A little dish called tamale pie caught my eye. Basically it was a chili topped with cornbread topping. It was delicious, so I decided to make one of my own. I made a quick chili full of ingredients and topped it with a delicious corn bread.
The cornbread soaks up a lot of the juices so don’t worry if it looks a little runny before you put it in the oven.
Last week was the big game. I was really excited that the Saints won. Mostly because of my hatred for Peyton Manning. Besides that, I loved the game because I got to make my Super Chili. I recreate this awesome recipe once a year on a Super Sunday! Last Sunday was the big day. The chili is full of meat, beans and has a tad bit of heat. Served with a dollop of sour cream, it is amazing!
I like to serve the chili over freshly baked corn bread. The combination is to die for!
My Grandma Donna would always make me Chicken Chili when I would visit her. It was extremely tasty and included only a handful of ingredients. Since it has been getting colder around here I decided to make some.
Top with a little cheese and this chili is amazing!!
DC101 Chili Cookoff – Saturday, May 16th (noon-10pm)
Every year DC101 the local Rock station hosts a chili cookoff to benefit the National Kidney Foundation. The cookoff is going to be located on the RFK festival grounds. Along with the chili they will be having live entertainment from The Offspring, Third Eye Blind, Shinedown, Papa Roach, Puddle of Mudd and Red Jumpsuit Apparatus. If you are going make sure to get to the chili competition area early. They offer free samples but it is first come first served.
Wingtacular – Saturday, May 16th (5-10pm)
The wingtacular is finally upon us. What is the wingtacular you ask? Well it is only the most extreme hot wing competition around. We deep fry 50-80 pounds of hot wings and 20 contestants making sauce. There are three judges along with a popular vote to determine the wingtacular champion and the keeper of the coveted Wingtacular Cup!!! There is currently one opening left. If you are in the DC area and are interested in competing send me an email.
Located at Pennsylvania Avenue and 3rd street NW. The street fair/market will feature Pan-Asian cuisine vendors, art exhibits, regional entertainers, a regional marketplace and cooking demonstrations. Click here for more information.
Taste of Arlington® is an annual event that transforms the Ballston area into a lively street festival, complete with local entertainment, lively sponsors, children’s activities, and lots of noteworthy restaurants. Over 40 restaurants participate in this spectacular community event, which draws an average of 10,000 people each year who live in the greater Washington, D.C. area. The taste of Arlington is located on Wilson Boulevard in front of Ballston Common Mall. Take the Orange Line to the Ballston exit and you are there. Taste of Arlington® tickets are sold in booklets of 8 tickets. Each food sample, soda and water costs 1 ticket; beer and wine cost 2 tickets. Booklets are $20 in advance online or $25 on-site. To purchase tickets online click here.