MS is BS couldn’t have asked for a better day and a finer group of folks for their 1st chili cookoff and bakeoff. The competition was fierce and the voting frequent for the many delicious dishes lined up on the buffet. At the end of the day, two dishes emerged victorious – Andrew Bell’s Louisiana Chili and Dennis Gunder’s Lemon Berrymisu. Best of all, we were able to raise over $2000 for the National MS Society on behalf of Team MS is BS.
To recreate some of the tasty dishes entered into the competition in your own homes, here are the recipes:
3 tablespoons bacon grease or canola oil
2 tablespoons unsalted butter
3 Anaheim chiles, roasted, peeled, chopped
3 poblano chiles, roasted, peeled, chopped
2 red bell peppers, diced
2 jalapenos chiles, minced
2 yellow onions, diced
1 head garlic, minced
1 pound boneless chuck, trimmed and cut into 1/4-inch cubes
2 pounds ground beef, coarse grind
1 pound bulk Italian sausage
3 tablespoons chili powder
2 teaspoons cayenne pepper
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons granulated garlic
2 teaspoons granulated onion
2 teaspoons hot paprika
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 cups tomato sauce
1 cup tomato paste
12 ounces lager beer
1 cup chicken stock
In a large pot, brown chuck. Remove and drain fat. Then brown ground beef, remove and drain fat. Brown sausage on each side, remove and drain fat (do not need to cook all the way through). Once sausage has cooled, slice into 1/2 inch pieces.
Add bacon grease and butter to pan, saute onions and garlic until translucent. Then add red bell pepper and jalapenos and cook until softened.
Combine all seasonings in a small bowl and add to pot, mix to combine. Allow to cook for 1 minute then add roasted Anaheim and poblano peppers, tomato products, beer and chicken stock. Return browned meat to pot and simmer for 3-4 hours until chuck is tender and can be broken up with a fork. Season to taste. Enjoy!
(oh, it was a bread not a cake 😉
½ c Pecans, roughly chopped
1 ½ all-purpose flour
¾ tsp baking powder
½ tsp salt
1 c sugar
½ c butter, softened
2 large egg
¾ tsp vanilla
6 Tbsp vanilla yogurt
1 ½ c fresh or frozen cranberries
Preheat oven to 350.
Shift together flour, salt, baking powder.
Stir in pecans. Set aside
Cream together sugar and butter until creamy.
Add eggs, one at a time. Add vanilla and yogurt. Mix well.
Add cranberries to dry ingredient and combine well.
Place batter in a greased and floured pan.
Bake 50-60 minutes.
Refrigerate 24 hours before serving.
Makes one regular size loaf or 2 small loaves. Freezes well.
2 lbs. of ground beef
1 can of beer
6 plum tomatoes, finely chopped
2 jalapenos, minced
1/2 an onion, finely diced
4 cloves of garlic, minced
1/2 c. of chili powder
2 tbs. of salt
1 tbs. of garlic powder
1 tbs. of onion powder
1 tbs of cumin
1 tbs. of paprika
1 tbs. of worcestershire sauce
3 tbs. of red wine vinegar
1 tbs. of mesquite liquid smoke
2 tbs. of brown sugar
1 tsp of oregano
1 tsp. of cayenne pepper
1/2 tsp. of cinnamon
1/2 tsp. of allspice
pinch of white pepper
pinch of unsweetened chocolate powder
1 bay leaf
1 can of beef stock
4 c. of water
In a large dutch oven, brown your beef. Drain of fat except for a tablespoon or two, and then add the tomatoes, jalapenos, onions and garlic. Sauté veggies and meat until the garlic and onions become fragrant, about 2 minutes. Pour in the can of beer and allow the alcohol to cook off. Add the rest of the ingredients and bring to a boil. Turn heat down to medium-low and simmer until the liquid reduces completely, about 4 hours. The mixture should be dark red and very thick, like a good meat sauce.
If you can afford to wait, let your chili cool and refrigerate over night. The next day, warm the chili in a pot with an additional cup of water. Reduce a second time and then serve.
1 stick plus 3 tbs. of butter (11 tbs.)
4 oz. of white chocolate
1 1/3 c. of flour
1 tsp. of baking powder 1/2 tsp. of salt
2 tsp. of vanilla
1 2/3 c. of sugar
1 c. of chopped pecans
1 c. of semisweet chocolate morsels
1/4 c. almond roca or heath chips
Preheat oven to 350°. In a large, microwave-safe bowl, add butter and then the white chocolate on top. Microwave until melted (about 1 1/2 minutes) in 30 second intervals, taking mixture out to stir in between.
Sift the flour, baking powder, salt and sugar over the melted chocolate. Stir. Add the vanilla and eggs and stir. Lastly, add the pecans, semisweet chocolate morsels, almond roca or heath and stir. Do not overmix.
Pour batter into a buttered (or cooking sprayed) 13×9 in. baking pan. Bake for 25-30 minutes until the edges are cooked through and the middle of the brownies are just set. Let sit and resist all temptation to eat the hot bars as they are not cooked all the way through in the middle. You’ll be taking them out underbaked so that they will continue to cook as they cool. That way, they will stay moist and delicious.
When cooled, cut and serve.
2 1/4 cups whipping cream
1 cup powdered sugar
16 oz. cream cheese, softened
1/3 c. of sour cream
1 tablespoon lemon zest
1 pkg. (3 oz.) soft ladyfingers (or madeleine)
6 tablespoons limoncello or thawed frozen lemonade concentrate
18 oz. of blueberries
Whip cream, sugar, cream cheese, sour cream and lemon zest with a mixer until soft peaks barely form.
Lay half of the ladyfingers in a 2-qt. glass serving dish or an 8-in. square pan, separating them a bit if needed for fit. Brush ladyfingers with half of limoncello. Dollop and spread with half of cream mixture, then sprinkle with half of mixed berries. Repeat layers.
Ghirardelli Triple Chocolate Brownie Mix
Use extra-large eggs & follow the directions on the box. Now you know my secret!
6 ears of fresh corn, shucked
2 small cans of condensed milk (Brazilian Nestlé brand)
1 tablespoon of yeast (I use Yoki brand)
1 stick of butter, softened
3 tablespoons of sugar
Preheat the oven to 400. Remove all of the silk from the corn. Shuck the corn and discard the cobs. Set the kernels of corn aside.
In a blender, add the eggs, condensed milk, sugar, butter and yeast. Blend quickly to mix. Add a 1/2 cup of corn kernels at a time and blend in between so as to keep a smooth consistency to the batter.
Butter and flour a springform pan and pour in batter. Bake for 25 minutes or until set in the middle. Let cool slightly before serving.
4 tablespoon ground cumin
4 teaspoon dried oregano
2 teaspoon coriander
2 teaspoon cayenne pepper
2 tbs. of salt
1 tbs. of ancho chili powder
¼ c. of flour
3-4 lbs. of boneless skinless chicken thighs
6 tablespoons olive oil
4 large onion, chopped
8 large garlic cloves, chopped
1 stalk of celery, chopped
1 bay leaf
3 cartons of chicken broth
6 15-ounce cans small white beans
2 cup whipping cream
8 oz. of sour cream
Mix all of the spices and flour together in a large bowl. In a dutch oven, heat the olive oil until shimmering. Dredge the chicken pieces in the flour and sear off in the dutch oven. Set the seared chicken aside and allow to cool. In the dutch oven, add the onion, garlic and celery. When the vegetables have softened slightly, mix in the remaining flour and spices and add the bay leaf. Cook for about a minute, and then slowly pour in the chicken stock. While the pot comes to a boil, chop the chicken and add to the dutch oven. Bring down to a simmer, add the beans with their liquid and let continue to cook for about 30 minutes. At this point, you could also transfer the chili to a crockpot and let cook for an hour or two on low.
When you are ready to serve the chili, add the cream and bring the pot up to a boil. Turn off the heat and stir in the sour cream. Serve.
Top with anything you’d like – grated monterrey jack cheese, chopped fresh cilantro, sliced scallions or chopped jalapeno all make great accompaniments, but do what you like.