Hello Bird Gang!
Conference Playoff time. Who is goin to the big dance? While I would like to see Steelers take care of business and knock out the Pats, that may be asking too much. But one could hope! As for the NFC…It could be a good showing between the Cheese and the Falcons. Coming originally from the Midwest, I’ve always liked the Packers. Lets see another hail Mary to crush Atlanta’s hopes.
With the weather here in the AZ cold and blustery, lets go with that wintertime favorite loved in all conferences.
Let’s call it ….
Root n’ Toot Chili
1½- 2 pounds of steak (sirloin, chuck etc)
6 slices bacon, cut into 1 inch pieces
2 medium onions, diced
2 Anaheim (Hatch) chilies
1 each red and green bell pepper
1-2 Jalapeno or Habanero chili
6 garlic cloves, diced
1 large can chopped tomatoes with the juice
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can kidney beans, drained
½ tsp salt
½ tsp ground pepper
1 tbs cumin
1 tbs oregano
4 tbs chili powder
½ tsp cayenne pepper
2 tbs Worchester sauce
1 bottle of dark beer, room temperature
Preheat the grill to Medium for direct grilling.
Season both sides of steak. (salt pepper and chili powder) and let it sit.
Grill the peppers and chilies to char and soften. (about 15-20 min.) Remove peppers, wrap in damp paper towels, place in a paper bag and fold to close. Let rest for 15 minutes or until cool enough to handle.
Grill steak until medium rare to medium. When done remove to rest.
Return to the peppers and chilies, rub gently to remove the skins, remove the seeds then give them a rough dice.
The Game Plan
Get out yer big ole chili pot and put it on your stove and fire up the heat. (if you have one, grab a Dutch Oven and continue on the grill at low/ medium heat.)
Brown up the bacon. Remove excess grease and add the onions and garlic, stir and cook for 3 - 4 minutes to soften. (Don’t burn the garlic!!)
Cut steak into bite sized pieces and add to the pot. Add the bacon, peppers and chilies next.
Add the salt, pepper, cumin, oregano, chili powder, cayenne pepper and Worchester sauce. Give it a stir!
Add the can of chopped tomatoes juice and all.
Add the dark beer give it a good stir and cover the pot.
Turn down the heat (if on the grill, turn off one side of the grill, move the pot to the cool side and turn heat down to Low) and let it simmer about 30- 45 min. stirring occasionally.
When the meat is tender, add the beans.
Continue to simmer uncovered until the beans are soft and heated and the chili has thickened.
Serve with shredded cheese (GO Packers) and sliced green onions.
The Hail Mary Winner
2 cups yellow cornmeal
1/2 teaspoon baking powder
1 tsp sugar
¾ tsp salt
1 ½ cups low-fat buttermilk
1 large egg lightly beaten
1 tbs softened room-temp unsalted butter
5 tbs melted unsalted butter
1 tbs vegetable oil
Heat grill to low. Place a 12-inch cast-iron skillet on grill to heat.
In a large bowl, whisk together dry ingredients. In a medium bowl, whisk together buttermilk, egg, and melted butter. Add the buttermilk mixture to dry ingredients and stir just until combined.
Place oil and 1 tablespoon room-temperature butter in hot skillet; brush to coat bottom and side sides. Pour in batter. Grill, covered, until a toothpick inserted in the center comes out clean, about 12- 15 minutes.
Grab a beer, Enjoy the games, and
GO CARDS !!