Just Chili, yo!

Some months I find it easier to write an entry than others.  I need to get off my lazy ass and write at least twice a month.  I've been browsing around to some of my competitors blogs and see they write everyday...insanity! I know I don't cook enough to write everyday.  I do cook enough to write twice a month...that is going to try to be my goal from now on, but no promises. I do have a life outside the kitchen of sorts.

I've been cooking winter type meals lately.  Maybe with the heat we have had this summer, its wishful thinking.   It has also been wishful craving.   My first recipe this month....lima beans.  Now, now, don't make that face.  I have had my share of years hating lima's.  I remember not being aloud to leave the dinner table as a kid because I hasn't finished my lima's and the starving kids in China would be grateful to have them...Now that I am older, I have an appreciation for lima's but they have to be cooked a particular way or come from a particular restaurant...that place being Cracker Barrel.  Lima Beans is their Saturday vegetable of the day.  My dear Maryland Mama loves these and I thought I would try to recreate them.

Cracker Barrel Lima Beans

• 14 oz. frozen baby Lima beans 
• 1 14 oz can chicken broth, plus 1/2 can water 
• 1 TBS butter 
• 1 TBS sugar 
• 6 pieces of bacon, cooked and chopped 
• 1/2 tsp onion powder Salt and pepper to taste 

In a pot over medium heat, combine frozen beans, broth, water, butter, sugar, onion powder, salt and pepper. Stir to combine. Bring to a boil. Reduce heat, add bacon, and simmer for 15-20 minutes until beans are tender. Remove from liquid w/ a slotted spoon and adjust salt and pepper.

Simple enough, right? Well I couldn't find frozen lima beans to save my life.  I used dried beans.  They were tasty but of course I had to make adjustments.   I used the crock pot because of the longer cooking time.   You need to rinse and sort dried ones.  I also had to use regular sized limas.  Again, they were very tasty, but I feel they world be better with the frozen baby lima's.

I also made Chili Mac  and Frito Pie this month.  I tried to make it a bit healthier.  I also made an awesome discovery...Peggy Hill...You know the know it all wife of  Hank Hill on King of the Hill?  She was always making things with Wolfe Brand Chili? I always thought Wolfe Brand Chili was a made up thing for the show, but guess what! It isn't and it is delicious.  So Wolfe Brand Chili was used in all these recipes.

J.J.'s Chili Mac 

• Left over Chili or 1 Can of your favorite chili
• 1/2 box of whole wheat elbow macaroni
• Chopped Onion
• Shredded Sharp Cheddar Cheese

Cook macaroni according to the box...I used whole wheat as the fiber is good for you and you stay fuller longer.  Drain when done...you can heat and combine with chili.  serve topped with onions and cheese.  Enjoy!



Frito Pie

• 3 cups Fritos corn chips
• 3/4 cup onion, chopped
• 1 cup cheddar cheese, grated
• 2-1/2 cups chili (your favorite - homemade, canned, whatever)

Preheat oven to 350°F.
Spread 2 cups of Fritos in a baking dish.
Sprinkle half the onion and half the cheese over the Fritos.
Pour the chili over the onion and cheese. Sprinkle the remaining Fritos,
onion and cheese over the chili.
Bake for 15 or 20 minutes and cheese is bubbly. Serve hot.

Frito Pie Concession Stand Style

•    1small bag Fritos corn chips
•    1 ladle Wolf Brand Chili, no beans
•    1 handful cheddar cheese, grated
•    1 sprinkle onion, finely chopped

(NOTE: this recipe assumes you've had a huge pot of Wolf Brand Chili
cooking in the steam table for hours. You can heat your chili however
you want, but it needs to be hot going into the assembly process. This also works with Taco meat and also know as the Walking Taco.) 

Slit open the bag of Fritos down a long side with scissors, a switchblade, or whatever.
Dump a handful of grated cheddar cheese into the bag on top of the chips.
Dump a ladle full of chili into the bag on top of the cheese.
Dump a sprinkle of onions into the bag on top of the chili.
Serve immediately, in the bag, with a napkin and a spork.

It's Skyline Time!



It's Skyline Time!





I hail from a small town/county in Southeastern Indiana. It is about 30 minutes over the border from Cincinnati Ohio. If you have ever been to Cincinnati, then you know about Skyline Chili. If you don't know about Cincinnati Chili...I feel sorry for you.

I will admit it is a love or hate with it. I have never met anyone that is mediocre about it. They either love it or think its the most god awful stuff they have ever tasted. Melissa may be the exception to that but she have never had the real stuff. She did buy a can at Wegmans once but the can isn't as good as the real deal.

Taken From Wikipedia:

Cincinnati chili (or "Cincinnati-style chili") is a regional style of chili characterized by the use of unusual ingredients such as cinnamon, cloves, allspice or chocolate, and by the absence of chili peppers or chili powder. It is commonly served over spaghetti or as a hot dog sauce. While served in many regular restaurants, it is most often associated with several fast-food restaurant chains, including Empress Chili, Skyline, Gold Star, and Dixie Chili. The chili is mostly served in restaurants in the greater Cincinnati area, with locations in Ohio, Kentucky, and Indiana. This type of chili is also served in some restaurants in the Cleveland, Columbus, Ohio, and Indianapolis areas as well as in Florida.

According to the Greater Cincinnati Convention and Visitors Bureau, Cincinnatians consume more than two million pounds of chili each year, topped by 850,000 pounds of shredded cheddar cheese. Each September, the city celebrates "Chilifest" at Yeatman's Cove at the Ohio River, with food and entertainment.

Why am I talking about chili so much you may ask...especially Cincinnati-style? I'm craving it. I live in Maryland now and have for like the last seven or eight years. So, I only get Cincinnati Chili once or twice a year when I go home to visit or feel like making the fake out kind. This is something I love and could eat every day. I used to go into the Hamilton Ohio location so much before I moved away at one time, they would start dishing my order up as I came through the door. My order? A four way with ONIONS and two cheese coneys with...but we will get to that later. Right now I am in the process of making a pot of it. I cheat and use a season pack I bring home with me, I get my Mom, or other friends to mail me.

Cincinnati Chili

The inventor's Greek roots can clearly be seen in the unique blend of spices. The secrets to this recipe are the long slow cooking, as well as the overnight refrigeration, which allow for all the excess fat to be removed. I've also included the five "ways" for ordering this wonderfully different chili, which is usually served over spaghetti.

Ingredients:

• 1 quart cold water 
• 2 lbs ground beef
• 2 cups crushed tomato
• 2 yellow onions, diced 
• 4 garlic cloves, minced
• 1 tbsp Worcestershire sauce
• 1 tbsp unsweetened cocoa
• 1/4 cup chili powder
• 1 tsp cayenne
• 1 tsp ground cumin
• 2 tbsp cider vinegar 
• 1 whole bay leaf
• 1/4 tsp ground cloves
• 1 tsp cinnamon
• 1 1/2 tsp salt 
• Cooked spaghetti to serve chili over, Optional
• Shredded cheddar cheese Optional

 Preparation:

1.Add beef and water to a 4-quart pot. Bring to a simmer while stirring until the ground beef is in very small pieces. Simmer for 30 minutes and add all the rest of the ingredients.

2.Simmer on low, uncovered, for 3 hours. Add water as needed if the chili becomes to thick.

3.Refrigerated the chili overnight, and the next day remove the layer of fat from top before reheating and serving.

 

 The Cincinnati "Skyline" Chili Ordering Code



The 3-Way



1-way: just the chili

2-way: chili served over spaghetti

3-way: chili, spaghetti, and grated Cheddar cheese

4-way: chili, spaghetti, cheese, and onions

5-way: chili, spaghetti, cheese, onions, and beans

All "ways" are served with oyster crackers.

When served on a coney-style hot dog, the chili is also topped with cheese. The default coney also includes mustard and a small amount of onion. This is known as cheese coneys with.

Skyline Dip

Ingredients:

• 1 12 oz. package softened cream cheese
•  1 13 oz. frozen Skyline Chili thawed OR one 15 oz. can of Skyline Chili
•  1/4 cup diced onions (optional)
•  1 12 oz. bag of Skyline shredded mild cheddar cheese

Instructions:

Spread softened cream cheese evenly on bottom of 9 x 13 microwaveable casserole dish.

Heat chili according to package directions. Pour heated Skyline Chili over cream cheese.

Sprinkle diced onions (optional) on top of chili. Cover with Skyline shredded mild cheddar cheese.

Conventional oven: heat at 350 degrees for 10-15 minutes or until cheese is completely melted.

Microwave oven: heat on high for 2 minutes or until cheese is completely melted.

Let stand 5-10 minutes before serving. Serve with nacho or corn chips.

There is one last treat...a Skyline Pizza! Love it...it is just the chili on a pizza crust with the cheddar and onion...some  people add tomato slices.  I haven't had one of these in 10 years or so...might have to make one with left over chili!

Many Delicious Things!

Missing I have been, I know. I don’t really have a following anyway, so have I been missing?
I haven’t been cooking much. I haven’t had much inspiration.
I did however Monday find some energy and make some banana pudding. I love banana pudding! I cheat a lot in my making of it, but it is delicious.

J.J.’s Banana PuddingPOUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Let stand 5 min.

• 4 cups cold milk (Want it really rich? Use heavy cream!)

2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding (I use the banana flavor!)

30 NILLA Wafers

3 medium bananas, sliced

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed (Screw this…use real whipped cream!)

ARRANGE half of the wafers on bottom and up side of 2-qt. serving bowl; top with layers of half each of the banana slices and pudding. Repeat all layers. Cover with whipped topping. (If you opt for real whipped cream don’t cover till you serve!)

REFRIGERATE 3 hours. Store leftovers in refrigerator.

I also made White Chili yesterday. This stuff is killer…I have made it thicker to use for enchiladas. It is good just as chili though.

J.J.’s White ChiliSpice Mix – these are the approximate spices. I cheat and get the McCormick White Chicken Chili Mix

• 1 tablespoon olive oil
• 1 1/2 pounds boneless skinless chicken breast halves -- cut in 1" cubes
• 1/4 cup chopped onion
• 1 cup chicken broth
• 1 can chopped green chilies
• 1 can cannellini beans – drained
• 1 can black beans – drained/rinsed - optional
• Cheese – Optional
• Sour Cream – Optional
• Tortilla Chips – Optional

• 1 teaspoon garlic powder
• 1/8 teaspoon ground red pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon cilantro

1. Mix spices together to make Southwest Spice Blend.

2. Heat oil in large saucepan over medium-high heat. Add chicken and onions; cook 4-5 minutes.

3. Stir in broth, green chilies and Spice Blend; simmer 15 minutes.

4. Stir in beans. Simmer 5 minutes. Garnish with Monterey Jack/Mexican Blend cheese, sour cream, chips, if desired.

Good stuff!  I also made my own tortilla chips to go with the chili.  They turned out well and were better than the store bought ones!

Last night the roommate brought home White Castle's as well…the roommate is a truck driver and was in NJ yesterday and imported them home for me. Nothing better than White Castle Burgers to munch on while playing World of Warcraft!