Tag Archive: chili

Super Bowl and Chili Party

Time for the ultimate post-holiday winter celebration.  Super Bowl and Chili.  They pretty much go together but they can also stand alone.  This will be open until the end of the game on Sunday.  If you are interested in co-hosting let me know.  So, link up what you have!  Just so you know, we are running a test of GoogleAdwords with Linky Party traffic.  So, we might see some increased traffic levels.  We will be awarding prizes as follows:

  • $25 Starbucks Giftcard to the featured item-Delicious looking Hot Artichoke Dip from Judy at Savoring Today
  • Kitchen Gadget to the entry number corresponding to total passing yards-560 (I may have been overly optimistic on the number of entries here) we will drop the 0 and that leaves us with 56 Susan from ZentMrs and the Mr.
  • Kitchen Gadget corresponding to the total number of turnovers-3 Diana from Diana Rambles
  • Kitchen Gadget corresponding to the total points from both teams-65 Lynn from Turnips 2 Tangerines
  • Kitchen Gadget corresponding to the jersey of the most valuable player-#5 Krista from Every Day Mom’s Meals (Krista is my daughter’s name too :) )

Here are the rules:

  • Please place the button or link up on your site.
  • Link up as many items as you want that have to do with Superbowl or chili (food, crafts, party decorations etc.)
  • Visit at least three other entries.
  • Come back Sunday after the game to see who won.
  • If you don’t have a site and would like to submit a recipe send me the recipe with a picture via email
  • Follow Tumbleweed Contessa and other hostesses (TBD) on Facebook or via email

Superbowl and Chili Cookoff

<div align="center"><a href="http://www.tumbleweedcontessa.com/blog/superbowl-and-chili-party/"><img src="http://www.tumbleweedcontessa.com/blog/wp-content/uploads/2013/01/Superbowl-and-Chili-Party-Button.jpg" alt="2013 Superbowl and Chili" style="border:none;

Are you ready for some football?  Here is my football watchin chili recipe.  Super Bowl of ChiliChili

Be sure to come back on Monday and join our brand new weekly party.

What'd Ya Do This Weekend

Soup Cures Everything

Brrrrr its gonna be cold again this weekend. My daughter has been sick.   Soup cures all these things!  We have also been working to make sure ALL of our posts are categorized and that is complete.  So, on the collage below I can provide you a hyperlink to all the soups.  Yay!  Enjoy if you haven’t seen these before.  We are working on some new and exciting stuff for Super Bowl and Valentines Day that we will start to share on Sunday.  So, ya’ll come back now….ya hear!

Brrrr...Its Cold Have Some Soup

December Chili and Restaurant Memories 6

I love chili and chiles.  I am especially fond of flavorful food.  Not the burn your mouth off kind.  Just the kind that will leave a little sizzle.  So, today one of my favorite chili recipes and a review of a restaurant that has just that right flavor with great food.

After taking third place in the office cook off one year, I was determined to keep working on chili recipes.  I planned to make one batch a month for a year.  I only got to December.  I’ll keep working at it as we go along.  This one isn’t quite so expensive to make.  It doesn’t require so many different ingredients. It is tasty and hearty though.

Speaking of taste good food with great flavor and cornbread.  ZTejas in Austin is one of my favorite places to go.  They aren’t Tex Mex but really more Southwest Cuisine.  They have lots of incredibly good flavors built into every day favorites or new spins on every day favorites like their Chicken Fried Ribeye or Mushroom Enchiladas.  Does that say Texas or what?  If you are just hanging out with friends and want a burger they have that too.  An excellent one.  They also have brunch, but I haven’t made it to that yet.    Every meal starts with their skillet fried cornbread.  See the connection my mind made?  My mind said, “Chili needs good cornbread. You know where they have good cornbread? Z Tejas has really good cornbread.  Now I am hungry for Z Tejas and good cornbread.  Glad they have both!”  All my foodie friends are nodding their heads.

When my oldest daughter FINALLY moved back to Texas this was the first great dining spot she found in her neighborhood.  After her meal, she felt assured she had picked the right neighborhood.  She has found a lot more since then.

The original restaurant is on the chic side of 6th street but my daughter lives near the one at Avery Ranch.  They are both lovely dining spots and just like everything else in Austin, each has their own style and appeal.  They are a restaurant on the go for sure. It looks like they are expanding all over the country.  So, a little Texas flavor might be coming to your neighborhood very soon!  If you have a chance, give it a try.

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Jane's Adventures in Dinner Chocolate, Chocolate and more

November Chili

I had never made successful chili for my family.  It was either too watery, too sweet or too spicy.  Then one year someone asked me to make a chili for a chili cook off at work with the proceeds going to a charity.  This was a challenge. How could I decline when they thought I could make good chili? When I got to work there were numerous crock pots filled with wonderful smelling chili.  I had serious doubts about this.  All the cooks were proclaiming the wisdom they had about chili and their success stories.   It was secret numbering – no names – and the judges ate first.  My boss was one of the judges and I tried to not even let him know I was participating.  My chili pot was number 8 (my favorite number) and I placed third!  That was my very first cook off!  Now I keep tweaking this basic recipe each year.  I’m hooked on the cook off.

  •  12 oz tomato paste
  •  16 oz tomato sauce
  •  3 24oz cans pinto beans (drained)
  •  6 tablespoons garlic powder
  •  3 tablespoons onion powder
  •  2 tablespoons ground cumin
  •  2 tablespoons parsley
  •  2 teaspoons oregano
  •  1/2 teaspoon salt
  •  1/2 teaspoon ground black pepper
  •  1 tablespoon chipotle powder
  •  1 medium onion, chopped
  •  3 jalepenos (deveined, deseeded and chopped)
  •  2 New Mexican  red chiles (deveined, deseeded and chopped)
  •  1 pound finely cubed beef
  •  1 pound coarsely ground beef
  •  1 pound coarsely ground pork
  •  6 oz dark beer (1/2 can) (it’s for a good cause)

Sauté the onion in a small amount of vegetable oil in a large pot until translucent.  Bring to a simmer the tomato paste, tomato sauce, beans, garlic powder, onion powder, cumin, chili powder, parsley, oregano, salt and pepper, chipotle powder,  jalapenos, and New Mexican chiles.  While this is simmering, brown the meat in a large cast iron skillet.  Drain the meat, and season with salt and pepper.  Add meats to sauce along with beer.  Cook for 30 minutes. Serve with grated cheese and chopped onions if desired. Don’t forget to share your cookie recipes at my holiday cookie exchange:

Cookies 2012

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Southwest Stew with Cornbread Boats

The Terlingua chili Cookoff people say, “You don’t know beans about chili if you put beans in your chili.”   – definitely not turkey.  So, this is called Southwest Stew.  The perfect thing for a rainy day with nothing to do.  I love chiles in all their forms and flavors.  This meal is a reflection of that.  Also, I am forbidden to buy more spices until I use the ones I have.  This will make a good dent in that.  I miss my friends at Savory Spice Shop in the Arboretum.

For the stew:

  • 2 tablespoons of olive oil
  • 1 white onion
  • 2 jalapenos
  • 3 cloves of garlic
  • 1.5 pounds of turkey
  • 2 tablespoons of Organic Ground Cumin Seeds from Savory Spice
  • 2 tablespoons of Black Canyon chili powder from Savory Spice
  • 1 tablespoon of chipotle chili powder
  • 2 tablespoons of Sweet and Spicy Hungarian Paprika from Savory Spice
  • 1 tablespoon of Montreal steak seasoning
  • 1 10 oz. can of diced tomatoes and jalapenos
  • 2 4 oz. cans of diced Hatch green chiles (I used hot)
  • 2 15 oz. cans of black beans rinsed and strained
  • 64 oz. of low sodium tomato juice

For the cornbread:

  • 1 cup buttermilk
  • 1 cup stone ground cornmeal
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 egg
  • 1 tablespoon melted butter

For stew:

Peel the onions and chop into 8 chunks and place in the food processor.  Chop the tops off of two fresh jalapenos.  If you are afraid of heat….you probably shouldn’t make this, but you can remove the seeds and ribs of  the jalapeños.  Cut in half and place in food processor with the onion.  Peel three cloves of garlic and give a light mince.  Add to food processor.   Pulse until finely chopped.

In a Dutch oven set over medium heat sautee onion, garlic and jalapeños in olive oil until softened.  Add turkey and crumble.  As the turkey browns add the spices one at a time and mix.  Cook and stir until turkey is cooked through and spices are spread evenly.  Add diced tomatoes and green chiles.   Stir to combine.  Add tomato juice and black beans.  Reduce heat to low and get your tasting bowl ready.

Cook over low heat stirring frequently for at least 6 hours if not more.  You could transfer to a crockpot at this point.  After the first hour, taste for seasoning.  If it is too hot add a little sugar or apple cider vinegar one teaspoon at a time up to four or add a square of bakers chocolate.  Continue to taste as flavors will evolve during the cooking time.

For cornbread:

Preheat oven to 450° .

In a large bowl, stir the cornmeal, salt and baking soda together. Stir in the egg, melted butter and buttermilk.

Bake in a mini-loaf or muffin pan for 30 minutes. Remove from the oven when the top of cornbread is brown and it feels firm to the touch.  Immediately turn out to keep from over-drying.

To serve:

Cut out a large wedge or circle from individual muffins.  Fill with stew and set in bowl with a thin layer of stew.  Sprinkle with cheese.  Add a small dollop of sour cream and top with cut out wedge.

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