Fall's here. The World Series is just around the weekend, some of our favorite teams are still looking for or have yet to sign their manager for the '08 season, the leaves are starting to drop, and the pigskin is flying and no one knows yet where it will land. This means it time for chili 'n out. Everyone's got a favorite recipe for the humble dish but maybe you're ready to try a new one so here's two that we cooked up today.
Make your favorite chili fixin' sans the meat. Two suggestions though. Just after the onions are transparent in the skillet add your spices (ala the technique of curry) to the hot oil. Saute for 1 minute ONLY before adding your roasted red peppers. Note: Before I became a liberal I used green peppers! Then add your beans, fire-roasted tomatoes, and lot's of garlic. Note: Before I became a progressive I used diced tomatoes and very little garlic! Simmer for 15 minutes.
Now for the meat of the recipe if you please. Here's 2 options that you can use to replace the traditional ground beef. Nothing wrong with tradition but you might like to try some leaner cuts and tweak the seasonings so they stand out from the rest of the dish.
Option 1. Alternate layers of very thinly sliced pineapple and eye of round seasoned with black pepper and refrigerate overnight.
Option 2. Cut some pork loin chops into cubes and toss with a mixture of lime zest, olive oil, and a dash of balsamic vinegar. Skewer.
Make a hot fire and very briefly grill either option 1 or 2. This should take only a few minutes and overcooking either of these lean cuts will make then tough. So don't. Pull from heat, cover, and let rest for 10 minutes.
While the grill is still hot, throw your tortillas (wrapped in foil) on the side and warm gently.
Serve with a flyover or a ceremonial glass of beer.
m.o.i: chili 'n out
elsewhere
m.o.i: standards updated
m.o.i: bison burger
m.o.i: switch-hitting behemoth
m.o.i: bioaccumulation
m.o.i.: autumn trout
m.o.i.: inventory reduction dinner
m.o.i.: purple food, purple food
m.o.i.: life is corny
m.o.i.: Fruit cobbler for breakfast?
m.o.i.: post-modern breakfast
Make your favorite chili fixin' sans the meat. Two suggestions though. Just after the onions are transparent in the skillet add your spices (ala the technique of curry) to the hot oil. Saute for 1 minute ONLY before adding your roasted red peppers. Note: Before I became a liberal I used green peppers! Then add your beans, fire-roasted tomatoes, and lot's of garlic. Note: Before I became a progressive I used diced tomatoes and very little garlic! Simmer for 15 minutes.
Now for the meat of the recipe if you please. Here's 2 options that you can use to replace the traditional ground beef. Nothing wrong with tradition but you might like to try some leaner cuts and tweak the seasonings so they stand out from the rest of the dish.
Option 1. Alternate layers of very thinly sliced pineapple and eye of round seasoned with black pepper and refrigerate overnight.
Option 2. Cut some pork loin chops into cubes and toss with a mixture of lime zest, olive oil, and a dash of balsamic vinegar. Skewer.
Make a hot fire and very briefly grill either option 1 or 2. This should take only a few minutes and overcooking either of these lean cuts will make then tough. So don't. Pull from heat, cover, and let rest for 10 minutes.
While the grill is still hot, throw your tortillas (wrapped in foil) on the side and warm gently.
Serve with a flyover or a ceremonial glass of beer.
m.o.i: chili 'n out
elsewhere
m.o.i: standards updated
m.o.i: bison burger
m.o.i: switch-hitting behemoth
m.o.i: bioaccumulation
m.o.i.: autumn trout
m.o.i.: inventory reduction dinner
m.o.i.: purple food, purple food
m.o.i.: life is corny
m.o.i.: Fruit cobbler for breakfast?
m.o.i.: post-modern breakfast