Tuesday, September 13, 2011

Dragon's Breath Chili

Despite my foot stompin' about it, another summer has passed. The chill in the morning air, the fewer hours of sunlight, and the constant football on TV have all made me crave one thing-- CHILI. I think in the past week I've asked "Where's the chili?!" at least 5 times.  Yesterday was the day.  I had to have chili or I would die.  I ignored the fact that my chili is something best made on a weekend when you have lots of time to let it simmer and headed to the store anyway.  Chili would be mine and all would be right in the world.

I'm really not a chili snob.  My sorority did an annual Chili Cook-Off for its fundraiser and I ate all the chili.  Wendy's chili?  Yes, please.  Spicy Hormel chili on a hot dog?  You betcha.  My mom's way of just mixing up some tomatoes, meat, beans, and spices?  Get me a bowl.  We had a cooking contest at work and I made Emeril's chili recipe found here and won. A non-winner said to me, "You know, real chili doesn't have beans." This chili eater says, "My beany chili beat your chili. How ya like them apples?"

Then one day last winter, I found it.  I wanted chili, but I wanted it to be "special."  I searched high and I searched low and I found... Guy Fieri.  :(  I'll be the first to admit I'm not a fan of his.  His whole look just kinda irks me.  I'm more Bobby Flay/ Tyler Florence.  Give me a trained chef over a talented home cook on my TV, please.  But then I got to thinkin'... I bet he's a dude who knows a lot about chili.  It's called "Dragon's Breath" and I want it spicy.  It sounds special-- not just ordinary tomatoes and chili powder. I'll give it a shot.  The chili gods sang to me. This chili is *my* chili.

Here's the recipe.  Guy Fieri's Dragon's Breath Chili. Yes, use bacon fat if you have time.  Eat the leftover bacon while you wait for the hours of simmering or bake some potatoes to go with your chili and make them "loaded."  Yes, roast those peppers first.  Don't be silly.  Sometimes I can't find the Anaheim or Poblano and I just substitute with whichever peppers look similar at the store.  Everything else I do the same.  I have never made/ served it with those fries he talks about though.  Last night we had baked potatoes, but I've done twice-baked potatoes (with that extra bacon) before and I've just made cornbread.  PBR was the beer of choice last night, but I just always steal one from whatever the bro or boy has in the fridge.  Don't leave the beer out.  I think that's one of the key ingredients.  I dip it into a bowl and top with a little cheddar, some green onions, and a dollop of sour cream.


Chili was mine and all was right in the world. Enjoy!

Thursday, September 1, 2011

Mexi Mix

College football starts this weekend (GO DAWGS!) so this seemed like a good week to make this and share with you my favorite thing I've ever created.  I believe Jason gets the credit for naming it Mexi Mix and it's one of his most favorite things I make.  It would be perfect to serve at a tailgate or football party and I'm really kind of proud of this concoction!

I love, love, love Mexican food so I've made numerous Mexican casseroles in search of the perfect one.  However, it seemed like it was always missing something or had something I didn't quite like.  Normally it was crushed up chips of some sort or mushy tortillas.  No mush allowed!  So I got to thinkin'...  I love burrito bowls, so what if I just mixed up all of the ingredients I like in a burrito and served it alongside chips?  So I hit the store and then the kitchen and the result was just magical.

What You Need:
-1 red (purple?) onion diced
-1 rotisserie chicken (aka chicken carcass) pulled off the bone
-1 pack of taco seasoning
-1 can of black beans
-1 can of corn
-1 can of (spicy) Rotel tomatoes
-1 can of cream of chicken soup
-1 package of cooked Spanish rice
-1 can of olives
-Cilantro
-2 cups of shredded Mexican cheese
-Salsa
-Sour Cream
-Shredded lettuce
-Jalapenos
-Guacamole (I mix avocados with lime, tomatoes, onion, jalapenos, cilantro, salt & pepper)
-Tortilla chips (or you could serve in tacos or burritos- I just eat mine like nachos!)

Here's what you do.  Saute your onion in a little EVOO.  Dump in your pulled chicken and the taco seasoning. Stir until combined.  It will look something like this:


Rinse your can of black beans and your can of corn and drain.  Add to the pot.  Next add your cream of chicken soup, your Rotel tomatoes, and about 1/4 c of salsa.  Stir in your cooked rice (I buy Mahatma and let it cook while I'm chopping and getting everything else going).  Lastly, I add about 1/3 of the bag of cheese and some fresh chopped cilantro.


Now all you have to do is pour it into your casserole dish and top with the remaining cheese and then I decorate mine with sliced black olives.  Into the oven it goes - 350 for 20 minutes or so until it's bubbly!


When you pull it out of the oven, you have magic Mexi Mix deliciousness! I added more cilantro for color.


Now you can build it up like nachos or put it in tortillas as a burrito filling.  Whatever you like, but it makes enough to both feed and please a crowd!  I personally scoop onto a plate and top with shredded lettuce, fresh chopped tomatoes, salsa, sour cream, guacamole, and jalapenos.  Then I eat it with some chips and I get all full and happy.  I hope you make it this football season and love it as much as I do!