Brisket Chili

As many of you already know, a team of friends and I participated in a chili cookoff last weekend. Although we didn’t take home first place, it was all for good cause so I guess that makes up for it… Actually, I’m still pretty sore about the whole thing, let’s be real.

Anyways! Our chili was pretty awesome, gives ya that fire in the back of your throat a few seconds after… I won’t give away all of our secrets but here’s how you can get started on your own awesome chili!

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First off, get creative with your meat! The winners actually also used a pulled pork similar to the brisket my team used.

Thank the lord we had some awesome guys on our team, Zak and Turner, who smoked this bad boy all night for our chili. Thanks guys!

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Slice off the fatty parts…

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Ow ow look at ZCopp gettin in there!

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Think little Mimi fell in love with the meat man that night.

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Be sure to dice the meat into bite sized pieces. The meat is naturally tender and will fall apart in the chili of you don’t cut it with some substance.

I couldn’t take pictures of the rest because it’s top secret but…. You’re recipe should start with something like this:

Per 1lb of meat:
1/2 a large white onion
2 cloves garlic
8oz tomato sauce
1/4 cup cilantro
2 tablespoons chili powder
2 tablespoons cumin
1 cup beef broth
1/2 jalapeño de-seeded

(other topic secret ingredients that will not be named) actually if you really want them, message me.

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Sauté the onions with a touch of olive oil. Then add the minced garlic for about a minute or so. Next, combine all the ingredients and let simmer for at least an hour. The longer the better… We let ours sit over night.

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Our awesome team Chili Wonka and the Fire Factory! Plus Tony who really helped us out! Thanks Tony!

Casey Laine was also on the team but couldn’t find a photo of her! Miss ya babe!

Happy Chili Cookoff Season everyone!

Jalapeño Cheddar Cornbread

I made these jalapeño cheddar cornbread muffins to go with Meredith Cranch‘s Dumbo Gumbo. We were celebrating LSU’s victory over Alabama and chicken and sausage gumbo with cornbread seemed just the thing!

This recipe is super easy!

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You’ll need:

Cornbread mix (I used two packages of corn kits)
1 and 1/3 cups of milk
2 eggs
Shredded cheddar cheese
Diced jalapeños

** if you use a different cornbread mix the ingredients and baking times may vary. Use the directions on your package**

Preheat oven to 425 degrees.
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Combine the cornbread mix, eggs and milk.

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Add a spoonful of jalapeños.

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Add a couple handfuls of cheddar cheese.

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Mix it all together.

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Spray muffin pan generously with nonstick spray. Then put mix into pan.

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Top with extra cheddar. Bake for 15min.

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They will smell delicious!

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Now the jalapeño cheddar cornbread muffins are ready to be paired with Dumbo Gumbo!

Let’s celebrate!

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Cranch’s awesome gumbo. I asked her secret… She replied Tony Chachere’s.

Cheesy Enchiladas with Turkey and Spinach

For Mexican girls night dinner, I decided to take the plunge and make enchiladas. I was never really a fan of enchiladas growing up. I think the red sauce always creeped me out. This was my first attempt at enchiladas and they turned out awesome! I took a few steps to make these on the healthier side but still plenty on delicious.

You’ll need:

Whole Wheat Tortillas

Ground Turkey

Fresh Spinach

Red Onion

Cilantro

Garlic

Cheese

Chili Powder

Cumin

Fresh Jalapeno

Valentina Hot Sauce

Chop up about half a red onion, 2 cloves of garlic and a small jalapeno.

In a pan, saute ground turkey, onion, garlic, jalapeno and a few shakes of cumin and chili powder.

Chop up about 2-3 cups of fresh spinach and half a bushel of cilantro.

Now spray the pan with non-stick spray and coat the bottom with Valentina Hot Sauce.

In a whole wheat tortilla, combine sautéed turkey and veggies with chopped spinach and cilantro. Sprinkle with cheese and roll up like a burrito.

Do this until you’ve made as many enchiladas as you want. Placing them side by side in a baking pan.

Now cover enchiladas with Valentina sauce and grated cheese.

Cook in oven on 200 degrees for 10-15min or until cheese is bubbling.

Serve them up hot! My enchiladas aren’t particularly heavy on the sauce, so a lot of the girls topped theirs with extra salsa, pico or guacamole which was delish and another healthy option.

Viva Enchiladas!

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