Yes this is too a chili recipe.... sorta?

Real quick post today - especially for my friend Barry... ok, ok you too Brian :)

I made these for my work folk last week and they seem to go over well. At least I think they did. They kinda disappeared and I am not sure what happened...... one minute they were there and the next thing - only crumbs.... too bad new guy doesn't work Fridays. He would have liked them :)

Without any fanfare whatsoever because they really don't need them. Yes, they are THAT awesome!


Dark Chocolate Chili Cookies

What you should have

1 cup unsalted butter(2 sticks for the butterly challenged)and its very important its room temp! Hard butter makes crumbly cookies.
1 cup brown sugar
1/2 cup white sugar
2 large eggs
2 tsp vanilla extract
2 cups all purpose flour
1/2 cup dark cocoa powder
1 tsp baking powder
1/4 tsp salt
bag of chocolate chips
1/3 tsp Chipotle powder- see why it fits on this blog?? Awesome cookie AND it has chili in it....I am in chili heaven now!

What you should do


Preheat oven to 350.

Mix all the dry in a bowl and set aside.

Beat together butter and sugar.. add eggs and vanilla then add in the dry in thirds.

If you add in the dry at once, you are totally responsible for cleaning flour off the ceiling... it happens... I won't say how I know ... I just know.

Mix in the chips by hand.

Drop by rounded tsp onto greased cookie sheet.

Cook for about 8-10 minutes until edges are a little bit crisp. And they really dont flatten and expand so keep an eye on them.

Makes 36-48 cookies depending on how big you make them.

Hide them from your friends and family and eat them when no one is looking

Howdyyyy RoooOOOOooo those are good cookies!!

(see what I did there... snuck in my howdy roo whoo hoo lol)


Coming soon- How I got the idea for my logo AND a new contest-promise!!!

Thanks for visiting!!

New Recipe!

Hey all!

Work is still crazy busy.. but I have a new recipe for y'all to try...ok, I don't really say y'all but maybe I should ;)

This week's chili recipe is an adaptation of a soup recipe I enjoy. I was at the farmer's market last fall and one of the vendors was offering purple hulled peas. Since I am a yankee, I had never heard of them so I thought I would give them a try...she tossed in a free onion and this recipe was born lol...the soup calls for 4 cups of broth if you want to try that.

Purple Hulled Pea Chili

Ingredients:

1 lb Purple Hulled Peas (rinsed)...frozen works great here
3 small peppers... close your eyes and grab some .. be adventerous!
2 beefsteak tomatoes.. smoosh 'em, dice 'em- whatever :)
1 cup tomato sauce
2 cups chicken broth.. or beef... or one and one...you get the idea.
1 diced clove of garlic.. good for flavor, mosquitos and annoying people.
1 TBS chili powder
1 TBS Chipotle chili powder and yes there is a BIG difference between the 2!
1 cup chopped onion...get the kids to chop it ... it will be fun to watch...
1 tsp ground cumin
1 tsp salt
1-2 lbs ground something or other...most people use beef... Brandon uses whatever he can hit with his car ;)

Ok got my pile- what do I do with it??

1. Brown the meat with the onion, peppers and garlic until the meat is mostly cooked and the veggies are mostly tender.... notice I say MOSTLY... if you let the meat and veggies cook all the way through you will have very dry meat and chewy veggies...

2. Toss it all in the crock-pot... oohhhh didn't see that spin coming did ya?

3. Add the rinsed peas, tomato substances and broth. Mix it well.

4. Toss in anything still left on the table....no, not the cat... put him down!

5. Set your crock-pot for 6 hours and go do the yard work... seriously, the neighbors are complaining....

6. Check on it every so often and adjust the liquid and spice as needed.


This stuff is good, easy and from me.... its a win all the way around!

I am working on the August contest and will post details soon!

Until next time - Howdy ROOooooOOOOOoooooOOOO!!!!!!!!!

(Didn't think I would forget that did ya?)

And the winner is......

GLENDA!!

Your chili is awesome..when you get back from your trip, let me know what size tee.

Thank you to everyone who entered!


Just a heads up - work is fixin to be a bit crazy for the remainder of this month so don't expect much by way of posts and recipes. I will still answer emails though :)

We will back in July with new recipes (still owe y'all the smoked chili recipe or you can email me and I will send it to you), new contests, new prizes and some CASI history ...oh and of course, ME! Yay!

Til next month....

Howdy ROOOoooooOOOOOoOoOOOOOO!

Contest Deadline..

Just a quick note to say if you haven't gotten me your chili recipe it's a little late :) Entry deadline was Monday at 11:59pm. Thank you to everyone who participated!!! We are currently rustling through our entries. We have some cool judges lined up ( a special thanks to Brian for volunteering)and will have the winner announced by June 12, 2010!

I tried out a new recipe over the weekend and folks say its pretty awesome so I will have that posted sometime between now and Sunday so check back for some amazing smoked chili!

ps- if you tried the recipe and are reading this blog.. don't be shy... let folks know what you thought ...awesome... right? right? right? :)

Night night and Howdy ROOOOooooOOOOOooooo :)

Scrap Chili recipe -Finally!

Sorry for the delay but at long last... the much anticipated...much hyped....SCRAP CHILI (yayayayayyayayay)!

Too dramatic? :)

What is scrap chili? Basically its chili made from whatever you have leftover in the fridge...its quick...its easy... and usually its yummy.

Anyway-here it is... especially for my buddy Brandon...the king of strange leftover meats..

Scrap Chili

What ya need:

2 cups either chicken or beef broth
2 cups tomato sauce
2 TBS chili powder (whichever one you like)
2 tsp cumin
1 small onion chopped
1 clove garlic minced
1.5 cups of black beans-rinsed
2 TBS olive oil
1 tsp salt
2 lbs or so of whatever isnt moldy in the fridge ( Even alligator Brandon)

Ok I have me this stuff... what do I do with it??

Heat the oil in a skillet (pan ..its a pan.. really).

Stir in the onion, garlic, cubed mystery meats and 2 tsp of the chili powder...if you're really adventurous, you can add a smidge of black pepper.

Cook, stirring constantly, until the onion and meat are tender.

Dump the whole thing into a pot along with the remaining ingredients.

Cook about 2 hours on low heat or less on a higher heat adding any additional spices you might have laying around.

OR

Toss the whole thing in the crock pot with some cubed eggplant and a little more liquid...just a suggestion...

Then eat and enjoy....it freezes really well for weekday lunches too!


Oh and dont forget- This months chili contest! (scroll down for details).. I have judges lining up drooling on my shoes... which is really gross since I wear sandals....

Howwdyyyyy RoooooooOOooOOooOoo!

New Contest (and a humble apology)

Howdy Roo Folks!!

Yes I am going to keep saying it .... its fun to say.... go head and try it.... you know you want to...all together now..howdyyyyy roooooooo...see. fun. so there.

First off, I am offering an apology for my neglect...been a little crazy at work so I haven't kept up with posting. Thank you to those who emailed me with your concern :) I promise to have my recipe for "Scrap Chili" tomorrow night.

Now onwards->

***May Contest Info***

It is time for our monthly contest yay!! (cue cheering crowds and adulations).

Submit your best chili recipe and you could win one of our fine Rivercat Chili Tees.

Contest is open from right now... right this minute..ding... until 11:59 pm on May 31,2010.

Winner will be drawn on June 12, 2010 (need time to try these chilis!) and announced right here!

Easy right?

Now for the fine print...

1. It must be your own recipe...no swiping one from your neighbor or some random dude on the internet!

2. One entry per person .. so make it a good one!

3. It has to be easily adjusted... can make it for one or two or twenty.

4. Anyone over the age of 16 can enter.. yes, even if you know me personally, or work with me or won last month's contest.

5. I will be testing these recipes so a little easy on the heat lol.. no 7 alarmers!

How to enter...

Easy peasy- just send me an email with your recipe. You can find my email under my profile (hint its under my picture on the profile page) or, if you're a facebook friend, just send me a message with your recipe.


If you have any question, post a comment or send me an email!

Howwwddyyy rrrrOOoooOOOoooo ... hehehe too much fun :)

A CASI Style Recipe!

Howdy :)

I really meant to get this out last night but sleep won so pardon the slight delay!

I am trying to decide if I want to compete in ribs at the Manchaca competition these weekend-opinions? Its been two years since I have done BBQ and I am a little bit rusty…;)

Maybe I will do chili too….decisions decisions decisions…
anyway…..


Also, new contest coming at the end of the month! I will have all the details soon! Congrats to Michelle for winning the last contest and lovely Rivercat Chili Tee!

This week’s recipe is a “CASI Style” recipe. It is a little heavier than my traditional chili and it is mostly red. I hope you enjoy it!

If you have a recipe, you would like to see here- shoot me an email from the link under my profile and I will get it on here.

Lightly brown (not cooked all the way through) 2-1/2 pounds of cubed beef chuck tender in 2 TBSP Olive Oil

Add :
1 Can - Beef Broth
1/2 Can - Chicken Broth
1 - 8 oz Can - Tomato Sauce
Float 2 Serrano Peppers

Bring to a boil and add the following:

2 TSP Granulated Onion
1/2 TSP Cayenne
2 TSP Beef Granules
1/4 TSP Salt
2 TSP Chicken Granules
1 TBSP Light Chili Powder
2 TBSP Red Chili Powder
Cover and cook 1 hour - squeeze peppers and discard pulp

I highly recommend using tongs to handle the peppers!

Add the following:

2 TSP Ground Cumin
2 TSP Granulated Garlic
1/4 TSP Hot Sauce
2 TBSP Chili Powder
1 TBSP Light Chili Powder

Adjust liquid with remainder of chicken broth, if necessary

Cover and cook 30 minutes

Then add:

1 TBSP Chili Powder
1 TSP Ground Cumin
1/4 TSP Granulated Garlic
1/4 TSP Cayenne
1/4 TSP Brown Sugar
Reduce heat to a slow boil
Cook 10 minutes

Adjust Salt, Cayenne, and Chili Powder to taste