It was my son’s 16th birthday this week. And, as usual, I had to go all out (of control). I can’t help myself. I love birthdays, or rather any celebration. Even though my instructions were ‘Don’t DO anything, MOM! or I’m going to be mad at you.’ I just couldn’t not. I mean, it wouldn’t be right.
I sent out this Evite (to just family. I know when NOT to push the limits). When I say family, I should clarify that
Studly Sixteen
I mean, girls have Sweet Sixteens. So, what are boys’ Sixteens? Studly, right?
There were balloons and matching tablecloths, and candy (but not matching) and unique serving containers like buckets procured (I was tempted to go with a Justin Bieber theme, but once again I showed restraint and went with the Blackhawks colours of red and black.) And, then there was the food.
My son doesn’t particularly like Jewish brunch vittles which include an ubiquitous combination of tuna/egg/lox/cream cheese/assorted salads/bagels/cakes/fruit platters/ & one or two hot dishes containing additional carbs. So, I went with an early Sunday evening meat -riddled buffet. I’ve learned my lesson though, from past experiences spent hovering over hot pans and stoves and barbecues while my guests enjoy stuffing their faces and not helping my hospitality. So, I cooked everything in advance, and what I didn’t feel like cooking, I bought.
Nobody left hungry. Although, we did run out of french fries and Chicky’s Fingers. And, I cooked a pot of chill with TEN POUNDS of meat in it. So, yep, there’s a lot left over. Nobody’s perfect.
GIANT POT OF CHILI
the empty cans
These are the cans required to make this giant pot of chill.
Giant pot of beef chili
Most likely you won’t make a pot of chill that big ever, so here’s a recipe that serves about 8.
3 lbs of ground beef (I use extra lean) browned. (if using a slow cooker, dump the meat in the cooking tub, throw everything else in, turn it on, high, and come back 8 hrs later).
1 medium cooking onion, diced, 3 minced cloves of garlic, and 1 medium green pepper diced, all tossed into the meat. Cook until vegetables are soft (about five minutes), stirring frequently.
Add one can of chili seasoned tomatoes (Aylmer), and two large cans of diced tomatoes. Rinse one can of red kidney beans or mixed beans in a sieve (or else you’ll create a dutch oven in your bed later). Add the drained RINSED beans.
Seasonings: about 1 tsp salt, ground black pepper to taste, at least 2 tbsp of chili powder, 2 tsps of cumin, and 2 tsps of dried oregano. If you like it hot, add some hot pepper or hot sauce. We let everyone spice up their own.
Bring to the boil and cook, covered, about 1.5 hrs, stirring once and a while. Its even better made the day before. You can add corn niblets in the last 30 minutes of cooking.
For the chili bar: french fries, tortilla chips, shredded cheese, sour cream, chopped green onions
Its ain't fancy chili but its good
That's what we're talking about! Chili Fries
White Chicken Chili
Recipe adapted from http://www.JungleJims.com
6 Skinned and boned Chicken breast halves, cut into bite size pieces
2 Cups Sweet onions, chopped
1 cup diced celery
2-3 garlic cloves, minced
1 tbsp olive oil
21⁄2 Cups low sodium chicken broth
2 19 oz cans of white kidney beans
1 19 oz can of other white beans
2 cans chopped green chilis
1 Tsp.each kosher salt and dried oregano
1 1⁄2 Tsp. cumin
1 Tsp. chili powder
1⁄2 Tsp. cayenne pepper
1⁄2 Tsp. freshly ground black pepper
Rinse beans in a sieve in cold water. Divide in half, and puree one half with 1/4 cup of chicken stock (here’s where I love the magic bullet)
In a large pot over medium-high heat, sauté (in oil) chicken pieces, celery, and onion for 8-10 minutes or until chicken is thoroughly cooked and juices run clear. Stir in garlic, cooking just for a minute or two. Stir in broth and the remainder of the ingredients. . Bring to a boil, cover, reduce heat, and simmer 20 minutes, stirring occasionally.
If you think the chili is too thin, mix 1/2 cup of the liquid from the pot with 1/4 cup of flour, whisk into the chili and cook until thickened. Again, this recipe is definitely better the day before.
Serve topped with a dollop of sour cream, and / or chopped cilantro, or green onions.
Makes about 8 servings.
White Chicken Chili. A new favourite
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