Dietary News
Dietary News
Chad Myers, Chef
Culinary Manager
Here we are in the new year, 2021. It is safe to say that 2020 was a bit turbulent. We can now put that behind us and look to the future in our new normal. I look forward to making large dinners and feeding many people all at the same time again someday.
We have been through a couple cycles of the Winter Menu. I have found a couple of spots that need a little touch up, and I will take care of that asap. It won’t be long, and I will be talking about the Spring Menu rollout. It is amazing how time goes by, I hope that you all are safe, healthy, and well fed.
Since we are in snow season, nothing makes me more comfortable than a nice bowl of chili. Everyone has their own favorite recipe, but my little twist I like to use on my chili is to make it pretty spicy with jalapeno, sweeten it with brown sugar or honey, and add a pinch of pumpkin pie spice for some depth and variety of flavor. I also like to use beer in the liquid. I’m making up the quantities, because I don’t measure much when it comes to Chili, I just use my instincts. But I will do my best.
Chili
INGREDIENTS
- 2 lb ground beef
- 1 lb ground pork
- 1 large onion diced
- 1 jalapeno diced
- 1 container of beef broth
- 2 cans of your favorite beer
- 2 larger cans of tomato paste
- 2 cans of kidney beans
- 1 T cumin
- 1 T Chili powder
- Salt & pepper to taste
- 1/2 tsp pumpkin pie spice
- ¼ cup of honey
- Juice of 1 lime
INSTRUCTIONS
- Brown your meat with the diced onions
- Season meat
- Add enough flour with meat to soak up fat and make a roux in pan
- Add broth and beer
- Add tomato paste
- Add beans
- Add jalapeno
- Squeeze in lime
- Season
- Bring to a boil and simmer. The longer the better. Adjust seasoning as needed.
This chili is really good with a dollop of sour cream with some shredded cheddar and chopped fresh cilantro.
I think that’s everything, it’s hard to remember everything sitting at the computer, and not in the kitchen in front of the pot. Bon Appetit!!