My portion of the cooking was the chili. Last year I did a Cincinnati Chili, a no-bean, almost sweet chili with spices and chocolate - very tasty. However, this year I wanted to try something a little more traditional, something that would be great slopped over some nacho chips with guacamole and cheesey goodness on top. This year's recipe came from Emeril and included no short cuts on my part.
Emeril's 5 Bean Chili
Ingredients (with noted modifications)
• 1 pound ground chuck (Used 2.15 lbs!)
• 1 cup diced yellow onion (used 2 small onions, so probably 1.25 to 1.5 cup)
• 1 cup diced green bell pepper (also added one roasted poblano pepper)
• 3 cloves garlic, minced
• 1 1/2 tablespoons Mexican style chili powder (Did about 1 T of ancho chili powder, 1.5 T regular chili powder)
• 2 teaspoons salt
• 1 1/2 teaspoons ground cumin
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/8 teaspoon ground coriander (1/4 tsp.)
• 1/8 teaspoon ground cinnamon (1/4 tsp.)
• 1 (28-ounce) can whole peeled tomatoes, broken up with your hands
• 3 cups beef stock or canned low-sodium beef broth
• 2 bay leaves
• 1 1/2 cups cooked and drained great Northern beans
• 1 1/2 cups cooked and drained pinto beans
• 1 1/2 cups cooked and drained kidney beans
• 1 1/2 cups cooked and drained black beans
• 1 1/2 cups cooked and drained navy beans (did not have, so used a little more of each other type)
• (Also added 1/4 cup chocolate chips :))
Directions:
Day before:
- Soak beans in boiling water (4 cups water per 1 cup beans)for one hour...
First lesson learned: When it says 1.5 cups of cooked beans, that is far less than the equivalent amount of dried beans. I cooked up about 7 cups of dried beans. I think that ended up making....ohhh about 16 cups of beans or so....we've got some beans to eat soon, that's for sure. (Beans, beans, they're good for your heart, the more you eat the more you...")
- Simmer beans for about an hour, until they are cooked
Day of (obviously all can be done in one day, I just did not go this route given my social obligations)
- In a Dutch oven, over medium-high heat, cook the meat until well browned, 4 to 6 minutes.
- Add the onions, bell pepper, garlic, chili powder, salt, cumin, black pepper, cayenne pepper, coriander, and cinnamon, and cook until vegetables are soft, 4 to 6 minutes.
- Add the tomatoes, stock, and bay leaves; bring the mixture to a simmer, partially cover, and cook for about 40 minutes, stirring occasionally.
- Add the beans (and chocolate), stir to combine, and continue to cook another 20 to 30 minutes, or until the flavors have come together and the chili has a nice, thick consistency (I probably did another hour).
- Taste and adjust the seasoning, if necessary.(added some more chili powder, salt and pepper)
Yum. I got a lot of compliments - everyone said the smell was just awesome, I'd agree. It made enough to fill a whole Dutch Oven....fed everyone at the party and there are about 4 full servings left over...Keeper.
(pictures to be posted later)
Derek's Jalapeno Poppers (Baked...not fried)
Ingredients
• 15 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed (be careful to not burn your skin, do not, by any means, touch your eyes without first washing your hands!!)
• 8 ounces cream cheese, softened
• 1 1/2 cups grated Monterey Jack or mozzarella cheese
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne, or less, to taste
• 2 large eggs
• 2 tablespoons milk
• 8 teaspoons Essence, recipe follows
• 1 cup panko crumbs, or fine dry breadcrumbs
• 1/2 cup all-purpose flour
Directions
Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside.
In a bowl, cream together the cream cheese, Monterey Jack cheese, cumin, and cayenne.
In a small bowl, beat together the eggs, milk, and 2 teaspoons of the Essence.
In a shallow dish, combine the panko crumbs and remaining 4 teaspoons of Essence.
In a third dish, combine the flour and remaining 2 teaspoons of Essence. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno half.
One at a time, dredge in the flour, dip into the egg mixture, then dredge in the panko crumbs, pressing to coat. If necessary, repeat the process.
Place the coated peppers, cut side up, on the prepared baking sheet and bake until the filling is runny and the crust is golden, about 30 minutes.
Remove from the oven and serve immediately with cold beer.
Baked means they're healthy...right? Regardless, they have a perfect touch of spice, crunch, and creaminess, without the guilt of the traditional fried jalapeno poppers.
Emeril did us well this Super Bowl. Sadly, the advertisers were a let down!
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