Chili Cook-off 2012

My LDS ward had a chili and soup cook-off competition this last weekend. I created my own recipe from 'special ingredients' I had learned people put in their recipes last year. This year I brought that dish. I thought I'd win a slot for sure... but the judges were different...

However, my neighbor said she Loved my dish and that she's generally fairly picky, so she's asked for the recipe. This is a copy of the recipe I am giving her:

Keshia's Sweet and Spicy Chili

-Saute 1 lb hamburger (rubbed with red curry paste) and chopped green garlic-chives. After it's browned, add flour (to thicken and absorb grease) then add to soup pot.

-In soup pot put:

5+ cups water

5 sm. cans tomato sauce

EZ chili powder1/3 c. sugar

cinnamon1/2 bag frozen peas

1 c. cooked beans

1/4 c. dried onion

2 bay leaves

salt to taste

Bring to boil and let simmer 10+ minutes (to mesh flavors).

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*NOTE - this is the recipe I put together after last year’s chili cook-off. I did it just a bit different this year - 

-2 lbs. hamburger + abt. 1 Tbsp red curry paste. 

-no green-garlic chives; I used green onion tops from the garden - walla walla onions. 

-6 cups water

-1.5 cups DRY kidney beans, soaked overnight, and cooked before adding to soup

-No dry onion, but 1 pint home-canned walla walla onion. (1-2 fresh med-large sweet onions, chopped, from the grocery store would work. Sauté them in oil or butter first before the meat goes in.)

-3 bay leaves

-Simmered in crockpot for 3 hours. 

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I’m glad you liked my recipe! 

Oh, PS, ‘Red Curry Paste’ can be found in Asian grocery stores, but likely you can just skip that ingredient and it’ll turn out about the same. Red Curry Paste consists of: dried red chili, garlic, lemongrass, salt, shallot, Galangal, Shrimp paste (shrimp, salt), Kaffir lime peel, pepper. 

Avocado Soup

Originally posted 11/19/11

Avocado Soup is SOOO GOOOD! I just made it this morning out of The Encyclopedia of Creative Cooking. Here's the recipe:

2 ripe, soft avocados, pitted and peeled

1 tsp lemon juice

1 cup cold chicken broth

1 cup light cream (I used half and half)

1/2 cup plain yogurt

1/2 cup dry white wine (I used home-juiced white grape juice)

Salt to taste

Set aside a few thin avocado slices brushed with lemon juice to use as garnish. Place remaining avocado in food processor or blender; blend until smooth. Add remaining ingredients; blend until smooth. Serve very cold; garnish with reserved avocado slices. Yield about 4 cups.

Be sure to eat it within 2-4 days if not by the end of the meal. After 2 days, the avocados start to brown and look less appetizing. 

Chili Cook-off

Originally posted 10/18/11

Last weekend, Dave and I had an LDS ward chili cook-off, and the chili's were going to be judged. Dave made a chili, but I didn't get around to making one. However, Dave was also suppose to be one of the judges.. along with the bishopric.

When it was time to eat... I got little spoonfuls of each soup, and actually started to eat them on my way around the table... because if i didn't, how was I going to figure out which is the best when they're all mixing together in my bowl? Well, I got so into it, that Bishop said that I could be a judge too. So I did. I loved this chili that had an obvious asian flavor to it. I dubbed it number one. Number two was a mystery chili that was good for no obvious reason. Later I found out it was made with homemade chili sauce and homemade salsa, and fresh garden tomatoes. Better ingredients, better chili. Number 3 of my favorites had chocolate and cinnamon in it. Yum! No wonder that woman's family was inhaling it... especially her husband.

Dave and I had some extra beans we'd made but didn't get used in Dave's chili, so I took a portion of that, and started making my own chili. I basically made it up as I went; but it turned out so good, I decided I'd better write it down... and maybe even share it.

Keshia's Chili

-Saute 1 lb hamburger (rubbed with red curry paste) and chopped green garlic-onion chives. After it's browned, add flour (to thicken and absorb grease) then add to soup pot.

-In soup pot put:

5+ cups water

5 sm. cans tomato sauce

EZ chili powder

1/3 c. sugar

cinnamon

1/2 bag frozen peas

1 c. cooked beans

1/4 c. dried onion

2 bay leaves

salt to taste

Bring to boil and let simmer 10+ minutes (to mesh flavors).

This is one of the best things i've made since i got married and started cooking... which is kind of amazing... because this is the first time i've made soup without a pre-packaged can... in my whole life, i think. Well, good eating, friends!

PS. This recipe is closer to the soupy side whereas my husband likes it on the thicker stew side... you can adjust the amounts to your own tastes... and maybe add some cornstarch to your liquid before mixing that into the soup (one part cornstarch to two parts liquid).