Tuesday, March 20, 2012
Sunday, November 20, 2011
This chili recipe won me first place in a chili cook off competition. I didn’t take note of the exact ingredient measurements before the cook off so I recreated the recipe a second time making sure I took good notes. Please note this is a lot of chili…if you don’t have a large enough crock pot and chili pot, you may want to reduce in half. The chili base sauce is made large enough to split between two different meat types. The end result has a crock pot serving of shredded beef (you can use venison or a chuck roast) chili and a second pot of ground beef chili. Also, depending on your desired heat level, you may wish to increase the amount of chipotle peppers and/or cayenne pepper. I usually start with a milder base for my family and add more heat for myself. Once the meat and chili base sauce is prepared (it will cook and simmer most of a day), I recommend letting it “cold brew” in the refrigerator for a couple of days before reheating and eating as a meal (or entering a chili cook off). Enjoy!
Meat Base 1:
- 2 – 3 pounds of chuck roast (or venison)
- Beef broth
- Dale’s Steak Seasoning
In a large crock pot, cover the chuck roast (or venison) with 2 cups of beef broth and 12oz of Dale’s Steak Seasoning. Place crock pot on high and let this mixture slow cook for 8-9 hours. When finished, drain off the fluids and shred the meat using a fork. Make sure any fat trimmings are removed. When the meat is fully shredded it will look like beef BBQ. Use half of the chili base sauce and add to the crock pot of shredded meat. Cook on low for at least one hour before serving.
- 2 – 3 pounds of ground beef (80/20)
- Beef broth
- Dale’s Steak Seasoning
About an hour before meat base 1 is ready, start cooking up this mixture. In a large frying pan, add remaining beef broth (approx 1 – 2 cups) and Dale’s Steak Seasoning (about 4oz). Let mixture fry up slowly and drain off all fluids when ready. Mix in the remaining half of the chili base sauce and cook over low heat for about an hour before serving.
Chili Base Ingredients:
- 3 – 28oz cans of petite diced tomatoes
- 2 – 15/16oz cans of yellow corn
- 1 – 40.5oz can dark kidney beans
- 1 – 26.5oz can black beans
- 1 cup (chopped) chipotle peppers in adobo sauce
- 2 green bell peppers (chopped)
- 1 medium yellow onion (chopped)
- 1 medium red onion (chopped)
- 2 tbsp ground black pepper
- 2 tbsp salt
- 1 tbsp ground cumin
- 2 tbsp ground cinnamon
- ½ tbsp cayenne pepper
- 1 tbsp chili powder
- 1 tbsp sea salt
- 1 package McCormick Hot Chili Seasoning Mix (1.25oz)
- 2 cups brown sugar (packed)
- 2 tbsp minced garlic
Mix all sauce base ingredients very well and simmer on low heat for at least 2 hours before adding to the two different meat bases.
Saturday, August 27, 2011
Sunday, August 21, 2011
Sunday, August 14, 2011
Friday, August 12, 2011
The Mountain View Diner was recommended by the dentist office that my kids go to in Charles Town, WV. I was told that if you leave and are still hungry, it’s your own fault. Located across the street from the Hollywood Casino in Charles Town, this establishment doesn’t appear to be a normal diner at first glance. From the outside appearance itself, it looks about the same size as a Golden Corral restaurant and not the run of your mill small diner that you normally would have expected. There are lots of tables and booths inside and I can see how this place can pack in the crowds! The hostess and wait staff we had during our visit were very friendly. The Charles Town location is open 24 hours (good news for WV gamblers) and serves breakfast all day long. The menu is quite vast and has very reasonable prices.
During our visit, my 4 and 5 year old both ordered the Giraffe kids meal. This meal came with 3 large strips of boneless fried chicken and a ton of fries with a drink for under 5 bucks. Had I known how large of a meal this was, I would have ordered one for both of them to share. As typical with kids, they filled up on fries and we ended up taking home 5 of the 6 chicken strips and a good amount of fries. My 9 year old had a pancake meal that was served with 3 golden pancakes that and a side of sausage. Including her drink, the meal came to about 7 bucks which may appear a little high; however, the pancakes were quite large. My wife ordered a gyro that she claimed was one of the best she’s ever had. With her iced tea, the cost for her meal was about 7 bucks. I had the sliced London broil sandwich that came with fries and coleslaw. The sandwich was too big to pick up with my hands because it was actually an open faced sandwich with the slices of London broil topped with a brown gravy on top of a split kaiser roll. The London broil was tender and very tasty! Including the sprite I had to drink, my meal came to about 13 bucks. I was very pleasantly surprised with this diner and while it’s a little bit of a drive from
Wednesday, August 10, 2011
Took my 4 year old son out to lunch today to the Snow White Grill. We feasted on cheeseburgers, cheese fries and birch beer. While my son didn't like the onions on his burger (note to self for the next visit), I really enjoyed the meal. This is a great old fashion burger joint with the feel that it must have had back in the 50's and 60's. I love this place and look forward to many future meals with my son as he grows up in