I have decided to keep a tally of all the nights I spend in hotels and motels in 2011. Since I have no business traveling, the following are all leisure, all geocaching.
2 nights at the Days Inn - Barstow, CA Cool Water Lane - (horrible)
1 night at the Rio del Sol - Needles, CA
1 night at the Ramada Chilton Conference Center - Yuma, AZ
2 nights at the La Quinta - Las Vegas, NV
1 night at Boulder Station - Las Vegas, NV
January total = 7 nights
Monday, January 31, 2011
Superbowl Chili Recipe
Went to Food City last night to procure the ingredients for the recipe we will using for this year's Superbowl chili!
CIRCUS CIRCUS SNAKEBITE CHILI
For chile sauce:
2 dried arbol chiles
2 dried guajillo chiles
1 dried ancho chile
1 bottle Negro Modelo beer
While wearing gloves to protect your hands from the chili oils, destem and seed the chiles, then break them into small pieces.
In a small saucepan, combine the chiles with the beer, bring to a boil over medium-high heat, then remove from heat. Let steep for half an hour, then purée all in a blender. Set chile sauce aside.
For chili:
1 pound coarse ground beef
1/2 pound good quality Mexican pork chorizo
1/2 cup diced yellow onion
1/4 cup each diced red and green bell pepper
10 ounces beef stock
1 tablespoon chopped chipotle chile in adobo
1 (14-ounce) can tomato sauce
1 tablespoon Worcestershire Sauce
1 small (4-ounce) can Ortega brand diced green chiles
1 small (about 4-ounce) can or jar diced roasted red pepper (if not sold diced, then dice)
1 tablespoon ground cumin
1 teaspoon ground black pepper
1 teaspoon granulated garlic
2 teaspoons paprika
2 tablespoons chili powder
1 teaspoon Italian seasoning
1 small can cooked kidney beans, drained
1 small can cooked pinto beans, drained
1/2 small can cooked white beans, drained
1/2 small can cooked black beans, drained
Kosher salt, to taste
2 tablespoons masa mixed in 1/4 cup water (optional for thickening)
In a large, heavy-bottomed casserole over medium-high heat, brown the ground beef and chorizo until the meat is lightly browned.
Crumble the meat as it cooks. Lower heat to medium and add the onion, red and green peppers and cook, stirring 5 minutes, or until the vegetables are soft.
Add the reserved chile sauce, beef stock, chipotle chile, tomato sauce, Worcestershire, Ortega chiles, roasted red pepper, and next 6 ingredients. Increase heat to high, and while stirring, bring chili to a boil.
Lower heat to a simmer and cook for 40 minutes, stirring occasionally to allow the seasonings to blend and the chili to thicken.
Add the cans of cooked, drained beans to the chili, return to a simmer and check seasoning. Add salt, if necessary. If thicker chili is desired, slowly stir masa mixture into chili and return to a boil.
Corn meal will thicken chili and add rustic, earthy flavors. Yields 1 1/2 to 2 gallons.
Courtesy of chef Joe Pearcy of Circus Circus Reno
CIRCUS CIRCUS SNAKEBITE CHILI
For chile sauce:
2 dried arbol chiles
2 dried guajillo chiles
1 dried ancho chile
1 bottle Negro Modelo beer
While wearing gloves to protect your hands from the chili oils, destem and seed the chiles, then break them into small pieces.
In a small saucepan, combine the chiles with the beer, bring to a boil over medium-high heat, then remove from heat. Let steep for half an hour, then purée all in a blender. Set chile sauce aside.
For chili:
1 pound coarse ground beef
1/2 pound good quality Mexican pork chorizo
1/2 cup diced yellow onion
1/4 cup each diced red and green bell pepper
10 ounces beef stock
1 tablespoon chopped chipotle chile in adobo
1 (14-ounce) can tomato sauce
1 tablespoon Worcestershire Sauce
1 small (4-ounce) can Ortega brand diced green chiles
1 small (about 4-ounce) can or jar diced roasted red pepper (if not sold diced, then dice)
1 tablespoon ground cumin
1 teaspoon ground black pepper
1 teaspoon granulated garlic
2 teaspoons paprika
2 tablespoons chili powder
1 teaspoon Italian seasoning
1 small can cooked kidney beans, drained
1 small can cooked pinto beans, drained
1/2 small can cooked white beans, drained
1/2 small can cooked black beans, drained
Kosher salt, to taste
2 tablespoons masa mixed in 1/4 cup water (optional for thickening)
In a large, heavy-bottomed casserole over medium-high heat, brown the ground beef and chorizo until the meat is lightly browned.
Crumble the meat as it cooks. Lower heat to medium and add the onion, red and green peppers and cook, stirring 5 minutes, or until the vegetables are soft.
Add the reserved chile sauce, beef stock, chipotle chile, tomato sauce, Worcestershire, Ortega chiles, roasted red pepper, and next 6 ingredients. Increase heat to high, and while stirring, bring chili to a boil.
Lower heat to a simmer and cook for 40 minutes, stirring occasionally to allow the seasonings to blend and the chili to thicken.
Add the cans of cooked, drained beans to the chili, return to a simmer and check seasoning. Add salt, if necessary. If thicker chili is desired, slowly stir masa mixture into chili and return to a boil.
Corn meal will thicken chili and add rustic, earthy flavors. Yields 1 1/2 to 2 gallons.
Courtesy of chef Joe Pearcy of Circus Circus Reno