Sunday, February 06, 2011

Puppy Bowl Chili

I actually don't even know if I'll watch the Puppy Bowl (I've been trying to get around to "Bolt" for ages now & will probably go for that), but this is a quick and easy chili for those who are not interested in the Super Bowl, but still want to get into the spirit of things with footballish food. Especially handy if you've done two worship services, a Confirmation class and a God and Family Boy Scout Badge session, then gone to the movies ("The King's Speech" if you're curious) and just want something quick, hot and yummy. You can drink a mug of Earl Grey to pre-warm you while you cook.

Take a pound or so of ground beef and brown it in a skillet. Drain it, if it needs it. If it's so lean that you don't think it'll need it, you might want a hint of Pam in the skillet before the meat. While the meat is browning, open a can of kidney beans (I like the dark ones and I am partial to the Joan of Arc for the same reason I root---in theory---for the New Orleans Saints) and a can or two of diced, chili-ready tomatoes. When the meat is sufficiently browned & drained, add the beans & tomatoes, along with an envelope of your favorite chili seasonings. Doctor with extra cumin, chile powder and cayenne, as you see fit. Pour in some beer, anywhere from a splash to 12 oz., depending on how beery and liquid you like your chili. I used 12 oz. of Leinenkugel Creamy Dark. Fling in some instant espresso powder and some unsweetened cocoa powder. I know some folks who swear by peanut butter, too, and I think that's just fine, too. Stir well, bring to a boil, lower heat and simmer while you blog about what you're doing and finish your tea. You could make corn muffins to go with it, but really, when you're ready to settle in on the couch with a bowl of red & a Disney film, saltine crackers or tortilla chips are great, too. Feel free to adorn with chopped onions (for the ambitious), shredded sharp Cheddar or Monterey Jack and sour cream. Speaking of Disney, did you know Walt Disney was UCC? Yep, came as a surprise to me, too. Gotta love special guest speakers for Confirmation! Thanks, Jim Eller, for a fun stroll through basic UCC History!

1 comment:

MorMor Lenore Schaffnit said...

Your chili sounds yummy! I make mine in a very similar way, except I chop an onion and cook it with the ground beef. When it is soft, I add a couple or three minced garlic cloves and then my spices: cumin, chili powder, red pepper flakes and a fortification of onion powder and garlic powder. I 'toast' the spices by cooking them with the meat and onion. When the spices have bloomed, I add a can of stewed tomatoes (or Rotel if I have it on hand), a can of Mexican style beans (more tender than the kidney beans) and an 8-oz can of tomato sauce. Sometimes for variety I'll add a can of niblets too. Simmer to blend the flavors, taste to balance the seasonings, and serve with grated cheddar and sour cream. We like saltines or corn chips on the side too! This is R's favorite.