Showing posts with label chili. Show all posts
Showing posts with label chili. Show all posts

Thursday, November 16, 2017

Chili Cheese Corn Dog Bundt #BundtBakers

Hot dogs and spicy beef chili are baked up in a cheesy cornbread batter to create a savory chili cheese corn dog Bundt you can slice up and serve at your next party.

Food Lust People Love: Hot dogs and spicy beef chili are baked up in a cheesy cornbread batter to create a savory chili cheese corn dog Bundt you can slice up and serve at your next party.

One special treat I loved as a child were the fried corn dogs only sold at ball games in the concession stand. They vied for favorite status with Frito Pie, that is, Fritos served covered in chili, and nachos, crispy tortillas smothered with melted cheese food product. I have no idea if any actual cheese is involved in the making of that sauce but it is fabulous. I would go to a football or baseball game just for the food.

When our host of this month’s Bundt Bakers event decided on tailgating Bundts as our theme, I knew I wanted to create a Bundt that had elements of my favorite ballpark snacks. I started with my mom’s homemade cornbread recipe – it’s the best and I really should share that sometime soon – then I added the rest. Talk about good!


Chili Cheese Corn Dog Bundt


This would be great to take along to any tailgating party or neighborhood potluck.

Ingredients for a 6-cup Bundt pan
1 cup or 180g yellow cornmeal , plus extra for the Bundt pan
1 cup or 125g all-purpose flour, plus extra for the Bundt pan
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup or 180ml milk
3/4 cup or 200g chili - homemade or otherwise. Mine was from this recipe.
3 1/2 oz or 100g extra sharp mature cheddar
3 hot dogs (I used Oscar Meyer because that’s what I can buy here. Use your favorite brand.)
1 large egg
1/4 cup or 60ml canola oil, plus extra for greasing the pan

Method
Preheat oven to 350°F or 180°C and liberally grease and flour your 6-cup Bundt pan. I used a combination of flour and cornmeal for mine.

Slice the hot dogs into thick circles and fry them gently for a few minutes in a nonstick skillet. This removes some of their moisture. Set aside to cool.


In a large bowl, combine cornmeal, flour, sugar, baking powder and salt. Add in the cheddar cheese and sliced hot dogs, stirring well. I set aside 8 slices to put on the bottom of the Bundt pan before adding the batter. They came out pretty cute so you might want to do the same.


In another bowl, beat together the milk, egg and oil. Beat until fairly smooth, about one minute.

Fold the dry ingredients into the wet and stir until they are well combine.


If desired, put slices of hot dog around the bottom of your greased and floured Bundt pan. Spoon one third of the batter into the Bundt pan. Spoon half of the chili on top.


Top with the second third of the batter. Add the rest of the chili. Top with the last of the batter. In other words, it goes 1. batter 2. chili 3. batter 4. chili 5. batter.


Bake in the preheated oven for 30-35 minutes or until it's lightly browned on top and pulling away from the sides slightly.

Food Lust People Love: Hot dogs and spicy beef chili are baked up in a cheesy cornbread batter to create a savory chili cheese corn dog Bundt you can slice up and serve at your next party.


Remove from the oven and let to cool for a few minutes. Turn the Bundt out onto a rack to cool for another 15 minutes before slicing to serve.

Food Lust People Love: Hot dogs and spicy beef chili are baked up in a cheesy cornbread batter to create a savory chili cheese corn dog Bundt you can slice up and serve at your next party.

Enjoy!

Food Lust People Love: Hot dogs and spicy beef chili are baked up in a cheesy cornbread batter to create a savory chili cheese corn dog Bundt you can slice up and serve at your next party.


Every month my Bundt Bakers group gets together to bring you creative treats baked in Bundt pans. Sometimes they are savory, most times they are sweet, but they are always delicious. Check out this month’s list below. Many thanks to our host Sue of Palatable Pastime for coming up with this fun theme and all her behind the scene work.

BundtBakers  

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

Pin it!

Food Lust People Love: Hot dogs and spicy beef chili are baked up in a cheesy cornbread batter to create a savory chili cheese corn dog Bundt you can slice up and serve at your next party.
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Tuesday, September 12, 2017

Four Alarm Texas Chili #FoodBloggers4TX

Lots of chilies, cumin and chunks of beef, cooked till tender - that's all you need for the most delicious four alarm Texas chili. A bowl of red and you'll taste the fiery spirit of Texas.

Food Lust People Love: Lots of chilies, cumin and chunks of beef, cooked till tender - that's all you need for the most delicious four alarm Texas chili. A bowl of red and you'll taste the fiery spirit of Texas.

Here’s a little story about Texas chili.

The year was circa 2002 on a hot and humid Houston summer evening. My sister had come over for a visit with a pot of chili with beans in tow. You see, she didn’t want to leave it simmering home alone, so she popped it on my stove and turned the heat to low. Those durn beans still weren’t cooked when it was nearing time for bed, so I cooled the pot off and put it in the refrigerator for the night.

The next morning, I put the chili to simmering again. It was summer so our pace was slower than normal but suddenly I realized it was almost time for tennis camp. Our youngest was spending the morning practicing her tennis stroke and serve with friends at a local club.

We scurried around, gathering equipment, lacing up shoes, applying sun cream and dashed off in the car.

Leaving the chili behind on the stove. Still simmering.

Fast forward an hour or so later to a frantic call from my sister who is the first contact when our home fire alarm goes off at the central station.

“Come home! Your alarm is alarming and the firemen are on the way. I’ll meet you there!”

She lives just half a mile from the house so both she and the firemen beat me home by at least 15 minutes. She unlocked the door to billowing smoke. The first fireman then carried the smoking pot out of the house and into the backyard. (The rest of the house was fine. Thank God.)

As the smoke cleared, he peered into the pot. “What was your sister cooking?” he asked.

“Chili,” she replied, never hinting that it was actually her own pot.

“WITH BEANS?!” he responded at great volume, his eyebrows shooting up to his hairline.

And, she later informed me in a peal of laughter, that together they both tsk-tsked my absent self. After all, I grew up in Houston. I really should know better.  The nerve.

Food Lust People Love: Lots of chilies, cumin and chunks of beef, cooked till tender - that's all you need for the most delicious four alarm Texas chili. A bowl of red and you'll taste the fiery spirit of Texas.

As I say in my About Me, on this very blog:
“Houston, Texas is my hometown by virtue of sheer years of presence and family still living there: Texas is big and bold and independent and proud. It teaches never give up, never give up, never give up. If you grow up in Houston, Texas, you can go anywhere with confidence.”
As I watch the community efforts and stoic resilience in Houston and all of the affected areas after Hurricane Harvey, I believe that lesson was taught to, and taken to heart by, everyone in Texas.

Today a group of food bloggers is getting together to share Texas recipes, along with a list of possible places to donate time and/or money to help the recovery after Hurricane Harvey. These particular organizations have high scores (85-100 out of a possible 100) on Charity Navigator, which means most of the donations go to helpful services, instead of overhead or soliciting more funds. Or, by all means, give to the charity of your choice! Just check them out on Charity Navigator first.


Even more are listed in this NPR article: Looking to Help Those Affected by Harvey.

I've made traditional Texas chili - of course, completely beanless, for the occasion.

Four Alarm Texas Chili


Original Texas chili not only does not have beans, it doesn’t have tomatoes either. Yep, that’s right, no tomatoes either. It’s made with chunks of beef, simmered in blend of hot peppers, until tender. Another essential, at least as far as I am concerned, is cumin. I like to use whole cumin near the beginning, then add some ground cumin nearer the end. I call this four alarm Texas chili because it’s got four kinds of peppers, not because it’ll bring the firemen out. (Just don’t leave it home on the stove alone.) We like things spicy! I don’t even remove the seeds, but you surely can if you want to.

Ingredients
2 dried morita chilies, stems removed
2 small hot dried chilies like Arbol or Cascabel, stems removed
2 whole rich fruity dried chilies like Ancho, Mulatto, Negro, or Pasilla, seeds removed
2 whole Chipotle chilies canned in adobo sauce, plus 2 tablespoons sauce, seeds removed
1 kg or 2.2 lbs pounds beef chuck, trimmed of excess gristle and fat (reserve the fat and cut into small pieces)
Sea salt and freshly ground black pepper
2 tablespoons butter (or more as needed)
1 large onion, finely diced
1 tablespoon whole cumin seeds
1 tablespoon ground cumin
2 tablespoons corn masa - this is the fine precooked corn meal that is used to make tortillas and tamales

To serve: grated cheese, minced onion, saltine crackers

Method
Crush the dried chilies up a little with your hands and put them in a measuring jug. Add boiling water up to the 1 cup or 240ml mark. Cover and set aside to soak.

Cut the beef into bite-sized pieces and season with sea salt and freshly ground black pepper.

Small pile of chopped fat to the left. 


In a large pot, add the butter and the reserved, chopped fat. Render the fat over a low fire, until it starts frying and turns into liquid plus little crispy bits. Remove the crispy bits with a slotted spoon. (If you are feeling particularly devil-may-care about your heart health, sprinkle them with a little salt and eat them.)

Fry the beef in the rendered fat in at least three batches, until it is well browned on one side. Remove to a deep plate with the slotted spoon.

Sauté the chopped onion until softened in the fat, adding a little more butter if needed. Add in the whole cumin seeds and cook, stirring until they release their fragrance. Ah, smell that? Now we are cooking chili.


Add the chipotle peppers to the measuring jug and use a hand blender to puree all of the peppers into a smooth sauce. (Or put it all in a proper blender, if you don’t have a hand blender.)

Gorgeous color, right? 

Pour the pepper sauce into the onion pot and stir. Cook for a few minutes then add the meat back in. Stir well to coat the meat with the sauce.

Add 1 cup or 240ml water to the pot and bring it to a simmer.

Food Lust People Love: Lots of chilies, cumin and chunks of beef, cooked till tender - that's all you need for the most delicious four alarm Texas chili. A bowl of red and you'll taste the fiery spirit of Texas.

Cover and simmer for 2 hours, checking the water level and stirring occasionally. You do not want it to dry out. Add more water, if necessary.

Sprinkle in the cumin powder, stir and simmer for another 30 minutes or so, still covered.

To thicken the chili, whisk your two tablespoons of masa into about 1/4 cup or 60ml cold water in a small bowl. Use a ladle to add about 3/4 cup or 180ml thin chili gravy (leave the meat behind) to the bowl, whisking as each ladle is added.

After two small ladles. 


Pour the masa mixture into the chili pot. Cook over a medium low heat until the chili thickens, about 5 minutes.  Season with salt to taste and serve.

Food Lust People Love: Lots of chilies, cumin and chunks of beef, cooked till tender - that's all you need for the most delicious four alarm Texas chili. A bowl of red and you'll taste the fiery spirit of Texas.

Enjoy!

And let me also say, this was organized before Hurricane Irma swept in to devastate as she did. Another similar event is being planned to bring attention to those needs and the organizations that are trying hard to meet them.



Check out all of the great Texas recipes we are sharing today!




Pin it! 

Food Lust People Love: Lots of chilies, cumin and chunks of beef, cooked till tender - that's all you need for the most delicious four alarm Texas chili. A bowl of red and you'll taste the fiery spirit of Texas.
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Saturday, June 17, 2017

Hearty Spicy Beef Chili

Beef and beans are simmered with onions, beer and peppers to create this rich hearty spicy beef chili. Eat it with cornbread, rice or chips or on top your favorite cheese omelet or hot dog.


Don’t let the long list of ingredients scare you off of trying this wonderful hearty spicy beef chili recipe. It’s rich and satisfying. Once you’ve got everything in the pot, simmer till done!

The other night my husband and I were catching up – he’d been traveling – and I told him about this week’s Sunday Supper event, meal ideas for Father’s Day. What would he like me to make, I asked. Turns out this is an event he could totally get behind! I wielded my pencil and pad and he started the list. Right near the top was the chili cheese omelet he loves from the House of Pie restaurant in Houston.

So, ahead of tomorrow’s Sunday Supper event, when I will share the recipe for my version of that chili cheese omelet, here’s the hearty spicy beef chili you’ll need to make it. Normally, my chili would not have beans, but the House of Pies chili has them so I did what I had to do. Leave 'em out if you'd prefer.

Hearty Spicy Beef Chili


Ingredients
1 tablespoon olive oil
2 lbs 5 oz or 1050g ground beef
1 large onion, finely chopped
1 medium green bell pepper, finely chopped
1-2 fresh jalapeños, minced
3 tablespoons chili powder
1 tablespoon ground cumin
1-2 teaspoons red pepper flakes (more to taste if you like it very hot!)
1 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon fennel seeds
1 teaspoon ground cayenne
1 bottle (about 330ml) beer – I used an Adnams IPA.
4 tablespoons tomato paste
1 1/2 cups or 360ml beef broth
1 (15-16 oz) can, red kidney beans, drained and rinsed

Optional: 2-3 tablespoons masa harina whisked into some cool water.

Optional to serve:
Extra sharp cheddar cheese, grated
Onion, minced
Fresh jalapeños, sliced
Cilantro, chopped

Method
Fry the ground beef in the olive oil in a large pot until it’s sticky and brown. Add in the onion and peppers and cook till they’ve softened.


Add in the spices and cook for a few more minutes.


Now pour in the beer and use the moisture and steam to deglaze all the good browned sticky bits off of your pot.


Add in the tomato paste, beef broth and then the kidney beans.

Cover the pot and lower the heat to simmer. Cook for one hour or more, checking occasionally and adding some water if the chili is dry.

If you like a thick “gravy” based chili like we do, right at the end of your cooking time, add more water mixed with 2-3 tablespoons masa harina (the flour that is used in making corn tortillas) and bring the chili back to the boil till it thickens.

Serve this hearty spicy beef chili with cornbread, rice or even tortilla chips. (Or over a cheese omelet! Find that recipe here.) A sprinkle of sharp cheddar, minced onions and sliced jalapeños are also tasty.



Enjoy!

Like spicy dishes? Check out my Fish Steamed with Spicy CouscousCheesy Jalapeño Corn CasseroleBlack Eyed Pea Salad or Saladu Ñebbe and, one of my favorites, Spicy Mexican Noodles.

Or try my chili cheese omelet!



Pin this Hearty Spicy Beef Chili!


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Saturday, August 30, 2014

#BaconMonth Round Up for #InternationalBaconDay

Bacon Parmesan Twists
In my humble opinion, every day should be International Bacon Day, and I often treat each as if it were. But, all people rejoice, because today is the actual day. Happy International Bacon Day, everyone! 

In honor of this great holiday - Seriously who's working? Leave me a comment, I'll see what I can do about sending you some bacon in recompense. - I've stopped by every post from every blog in our linky tool for Bacon Month and created a link list, categorized for ease of clicking! We've got everything from Appetizers and Drinks to Cookies and Dessert and lots of great bacon recipes in between.

What are you making with bacon today in celebration? Might I suggest a few recipes from the following 116 links?

Enjoy!


Candied Habanero Bacon 

Appetizers and Snacks

Drinks

Condiments

Sweet and Spicy Bacon Cocktail Sausages 

Salads

Cheesy Bacon Baked Onions

Side Dishes

Spicy Roasted Bacon Tomato Cauliflower
Soups and Chilies

BLT Muffins 

Bread 

Breakfast

Bacon Butty 

Sandwiches

Bacon-wrapped Jalapeño Popper Stuffed Chicken

Main Courses


Cookies and Bars

Bacon Dark Chocolate Bourbon Cookies
Desserts and Sweet Treats

How to: 

Once again, many, many thanks to Julie from White Lights on Wednesday for organizing Bacon Month and sponsoring all the cookbook giveaways! 



Monday, May 26, 2014

Chili Cheese Dog Muffins for #MuffinMonday


When you think about it, (or is that just me?) almost anything can be made into a muffin, including a chili cheese hot dog: Spicy chili, sharp cheddar and hot dogs baked in a muffin then topped with more cheese, onions and mustard. Happy Memorial Day! 

This week I am channeling Coney Island and bringing you a chili cheese dog muffin, in honor of Memorial Day, the holiday when we Americans honor and thank the members of the armed forces who  sacrificed their lives in the line of duty to protect our nation. It is also the kickoff to hot dog eating season. Not that we can’t and don’t eat them year round but according to Forbes.com Americans eat an incredible seven billion hot dogs between Memorial Day in May and Labor Day in September. No telling how many of those are chili cheese dogs. But this year at least, a few of them will be muffins.

Ingredients
For the muffins:
2 cups or 250g flour
1 tablespoon baking powder
1/2 teaspoon flakey sea salt or 1/4 teaspoon fine sea salt
4 oz or 115g extra sharp cheddar cheese
1 cup or 250g spicy beef chili
1/4 cup or 60ml canola or other light oil
2 eggs
1/2 cup or 120ml water
4 hot dogs (about 7 1/2 oz or 215g total weight) I like all beef Ball Park Franks. (Plus they are on sale this weekend at my Houston grocery store – Score!)

Note: I used homemade beef chili that is very thick, mostly meat, cooked down till there’s not much liquid left. If you are going to use store-bought or juicier chili, cut back on the amount of water.

For garnish:
2-4 tablespoons finely chopped onions
Yellow mustard

Method
Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin tin by spraying with non-stick spray or lining with muffin papers. If you have a kind and generous mother like mine, see if she’ll volunteer for a Dollar Tree run to buy paper liners with little blue and red stars. You can pay her back in chili cheese dog muffins.

Grate your cheddar if it didn’t already come grated and finely chop your onion. Set aside a handful of the cheese for topping.



Slice the hot dogs into small circles and set aside 12 to poke into the tops of the muffins before baking.


Combine your flour, baking powder, baking soda, salt and cheese in a large mixing bowl.



In another smaller bowl, whisk together your eggs, oil, chili and water.



Fold the wet ingredients into the dry ones and stop when it’s still quite dry looking.



Toss in the big pile of hot dog circles and stir again.



Divide your batter between the 12 muffin cups.



Sprinkle the tops with the reserved cheese and chopped onions. Add one reserved hot dog circle to each and push it in just a little bit to make it stick.



Bake for 20-25 minutes or until an inserted toothpick comes out clean.



Allow to cool for a few minutes in the pan and then remove to continue cooling on a wire rack.


Drizzle with a little yellow mustard, if desired. But I say, what’s a chili cheese dog without a generous drizzle of mustard?



Enjoy!

Now go shake a soldier's hand and thank him or her for her service. And pray for peace and that no one need ever make the ultimate sacrifice. And perhaps bake some muffins to share.




Sunday, January 13, 2013

Jalapeño Popper Chicken Chili



Doing a little research on one of my favorite appetizers, the jalapeño popper, I discovered that some form of deep-fried cheese-stuffed jalapeño has been around since at least the 1960s, where it was being served in restaurants in Baja California, specifically Ensenada, which Wikipedia informs me is nicknamed La Cenicienta del Pacífico or Cinderella of the Pacific.  With no further information on that, by the way.

Is it because Ensenada is the pretty stepsister that everyone abuses?  Does it have sister cities that get better press despite their ugliness?  A little further reading revealed that Ensenada does indeed have sister cities: Newport Beach, Redondo Beach and Riverside.  Each pretty and amazing in its own right.  So, no wiser about the nickname, let’s just get on to the recipe.  (And this is why your teachers tell you not to use Wikipedia as a reference, people: Gaps.)

This week Sunday Supper turns one year old!  In celebration of that momentous occasion, we have each chosen a recipe from another #SundaySupper blogger that caught our fancy during the past year, to give it a try.  Our Dubai weather has turned a bit chilly in the last couple of days (Yeah, I know, not actually chilly when compared to northern climes but BBC Weather is projecting a low of 45°F or 7°C on Wednesday night!  That’s COLD for us, folks!) so I chose to adapt a wonderfully warming recipe from Hezzi-D’s Books and Cooks, based on the aforementioned favorite, jalapeño poppers.

Jalapeño Popper Chicken Chili

I left in the seeds and membranes from the peppers so that upped the warmth factor quite a bit but you can totally take them out if you can't do spicy. This chili gets a 10 out of 10 at our house and I will definitely be making it again. Perhaps even for Super Bowl Sunday. I’m kind of even thinking it could be eaten as a hot dip with tortilla chips.  It’s that seriously good.

Ingredients

Olive oil
1 small onion
1 red bell pepper
4 fresh jalapeño peppers
4 garlic cloves
Sea salt
Black pepper
1 1/4 lb or 600g boneless, skinless chicken breasts
2 teaspoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 (15 oz or 425g) can diced or chopped tomatoes in juice
1 1/2 cups or 355ml chicken broth
2 cans (14 oz or 400g each) cannellini beans
2 cups or 300g frozen corn
8 oz or 225g cream cheese
5 slices bacon
1/2 cup or 50g sharp cheddar cheese
Handful green onion tops, optional for garnish



Method
Cut the stem end off of your jalapeños.  If you want to remove the seeds and membranes, to lessen the spicy factor, cut the peppers in half lengthwise and scrape them out with a teaspoon.

Cut your onion into halves.  Cut the tops off of the red bell pepper or capsicum Remove the seeds and membrane.  Cut it into quarters.


Pop all three into your food processor along with the cloves of garlic or chop them all with a sharp knife, until they are finely minced.



In a pot large enough to eventually hold all of your ingredients, sauté the vegetable mixture in a good drizzle of olive oil for about five to seven minutes, or until they are soft and the onion is translucent.


Cut your chicken breasts into bite-sized pieces and season them lightly with salt and black pepper.


Drain and rinse your cans of cannellini beans.


Push the vegetables to the side of the pot and add in the pieces of chicken.  Lightly brown the chicken on all sides.



Add in the chili powder, cumin, and smoked paprika.  Stir to thoroughly coat the chicken with the spices and vegetables.



Add the can of chopped tomatoes, rinsed beans and corn to the chicken pot.  Stir well and then add the chicken stock.  When it starts bubbling again, lower to a simmer and cook for 30 minutes.  Stir occasionally.




Meanwhile, grate your sharp cheddar cheese and fry your bacon until crispy.  Cut the bacon into little pieces.   Chop your onion tops, if using.



Cut your cream cheese in slices if it comes in one big block.  Smaller pieces will melt faster into the chili.  As you can see from my photo, our cream cheese, brand name: Kiri, comes in small blocks so, while it was a process to open up enough little packets, the cutting was not necessary.


Add in the cream cheese and stir until it is completely melted, about five minutes.  Remove from heat.


Ladle the chili into a bowl and top with crumbled bacon and cheese, adding a sprinkle of chopped onion tops for color, if desired.



Enjoy!


Have a look at some of the other Happy Birthday, #SundaySupper dishes that are being posted today! So much deliciousness!

Sunday Supper Appetizers:

Sunday Supper Soups and Breads:

Sunday Supper Main Dishes: 

Sunday Supper Veggies: 

Sunday Supper Desserts and Snacks: 

Sunday Supper Breakfast Faves:

Sunday Supper Wine Pairings by ENOFYLZ Wine Blog