What's on the menu for Michigan game?
- Thread starter TiogaLion
- Start date
Chestnut Praline Latte
Petite Vanilla Bean Scones
Almond Croissants
Petite Vanilla Bean Scones
Almond Croissants
I normally bring Chili to the Michigan game, but the early kick-off has me bringing Breakfast Burritos instead. The weather Saturday morning in State College looks really raw unfortunately (which would be great Chili weather, but not in the time frame between 8:30am-12:00pm)
For kick's - here's my Chili Recipe. Using this as a base, I have placed in several local Chili competitions (unsanctioned, but hey, still confirms that this is a damn good recipe);
For 4 lbs of Trimmed Meat (I recommend 0.75 " cubed leg of lamb / or 50:50 lamb and course ground beef)
0.75 cup Chili Powder (not a typo)
4 T - H2O
1.5 t Baking Soda
1T Salt
Olive/Canola Oil (as needed)
1 T Ground Cumin
0.75 cups Onion (finely chopped)
6 cloves minced garlic
4 Chipotle Peppers w/Adobo (seeded and minced)
4 Cups Beef Stock
3 Cans drained Black Beans (will not debate beans vs no beans chili - leave them out if you care to)
1) Toss trimmed meat with H2O/baking soda/salt - let rest for 20 minutes (this is important for meat browning in next step)
2) Heat some oil in a large saute pan (or wok). Brown meat in small batches - you want a nice brown crust to develop - this may take 3-4 batches to properly brown all meat. Transfer each browned batch to a bowl. Add oil as needed for each batch but try not to completely clean pan.
3) After meat is browned, sweat onions (w/ more oil if needed) in this pan. Add Garlic, sweat mixture for 2-3 minutes more. Add Chili powder and Chipolte chili's (start with 2 at this point - you can add additional at end of recipe to adjust spiciness). Mixture will be thick paste.
4) Add beef stock and deglaze the pan. Add reserved meat and bring to a low simmer for about 1.5 - 2 hours.
5) Add beans. Add additional stock/water to get chili to your serving consistency. Adjust spice level with reserved Chipotle peppers - also adjust salt and cumin levels. Do not over stir - you want to maintain meat/bean integrity.
Key note - There is no need for tomatoes in this recipe! This is not Chili Marinara! This is a "stand up straight, no goobilygook" recipe.
For kick's - here's my Chili Recipe. Using this as a base, I have placed in several local Chili competitions (unsanctioned, but hey, still confirms that this is a damn good recipe);
For 4 lbs of Trimmed Meat (I recommend 0.75 " cubed leg of lamb / or 50:50 lamb and course ground beef)
0.75 cup Chili Powder (not a typo)
4 T - H2O
1.5 t Baking Soda
1T Salt
Olive/Canola Oil (as needed)
1 T Ground Cumin
0.75 cups Onion (finely chopped)
6 cloves minced garlic
4 Chipotle Peppers w/Adobo (seeded and minced)
4 Cups Beef Stock
3 Cans drained Black Beans (will not debate beans vs no beans chili - leave them out if you care to)
1) Toss trimmed meat with H2O/baking soda/salt - let rest for 20 minutes (this is important for meat browning in next step)
2) Heat some oil in a large saute pan (or wok). Brown meat in small batches - you want a nice brown crust to develop - this may take 3-4 batches to properly brown all meat. Transfer each browned batch to a bowl. Add oil as needed for each batch but try not to completely clean pan.
3) After meat is browned, sweat onions (w/ more oil if needed) in this pan. Add Garlic, sweat mixture for 2-3 minutes more. Add Chili powder and Chipolte chili's (start with 2 at this point - you can add additional at end of recipe to adjust spiciness). Mixture will be thick paste.
4) Add beef stock and deglaze the pan. Add reserved meat and bring to a low simmer for about 1.5 - 2 hours.
5) Add beans. Add additional stock/water to get chili to your serving consistency. Adjust spice level with reserved Chipotle peppers - also adjust salt and cumin levels. Do not over stir - you want to maintain meat/bean integrity.
Key note - There is no need for tomatoes in this recipe! This is not Chili Marinara! This is a "stand up straight, no goobilygook" recipe.
Can't Help myself But "4 pounds of trimmed meat" That's what she said to the Jewish Fella
Will be tailgating bright and early. I will be having beer for breakfast. A lot of beer. I am going to try and get as loaded as possible as I can prior to 12pm. Then I can go into the game. If we stay in the game and have a chance at winning, the buzz will will ride through the entire game. If we get punished and have a potential loss on our hands, the buzz we be gone, and I'll be ready for a snooze.
Either way, I'm going to sneak a water bottle full of vodka into the game.
I'm 40 years old by the way. -living like I'm 21! My wife approves non of my actions!
Either way, I'm going to sneak a water bottle full of vodka into the game.
I'm 40 years old by the way. -living like I'm 21! My wife approves non of my actions!
This sounds great. Can you cut everything back proportionally if you don't want to use 4lbs of meat? Or use less meat but keep everything else the same?
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