April 1, 2010

Super Bowl Chili & Cornbread

I went over to KB's for some quality time with my friend and her psycho dog. Not so much psycho as maybe schizophrenic. One minute he is barking at me the next he is coming up to me to sit by me on the couch, then he is snipping at me as I walk by. We just didn't get it. Most of the time he was fine so long as I didn't move my arms. . . easier said than done especially when you are eating and drinking. He is a cute little chihuahua named Winston and I really don't mind his crazy personality. It makes me laugh that he is SO strange. The frustrating part is that it stresses KB a little because he is so naughty. Oh well, putting up with the crazy is worth the time I get to spend with KB.

When I went over we had Super Bowl Chili and cornbread from the freezer meal swap. The chili was different for me as I haven't had homemade chili that had steak before. The flavor was great. It was a little sweet so I might cut down on the honey if I make it. I really like the flavor the chipotle en adobo added. The cornbread was delicious but the recipe was not included and it was different than the one on the box.

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Super Bowl Chili
from Freezer Meal Swap
Print Recipe

1 1/4 lbs bottom round steak, trimmed and cut into 1/2-inch cubes
1/3 cup low-sodium beef broth or water
1 cup light beer
2 onions, chopped
2 large carrots, diced
2 portobello mushroom caps, diced
1/4 cup tomato paste
3 garlic cloves, finely chopped
3 Tbsp honey
3 Tbsp chili powder
1 chipotle en adobo, seeded and finely chopped
2 tsp ground cumin
3/4 tsp oregano
1 Tbsp cornmeal

Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add half of beef; cook, turning occasionally, until browned, about 4 minutes. Transfer to 5- or 6-quart slow cooker. Repeat with remaining beef. Add broth to skillet. Pour broth mixture into slow cooker; stir in beer, onions, carrots, mushrooms, tomato paste, garlic, honey, chili powder, chipotle en adobo, cumin, and oregano. Cover and cook until beef and vegetables are fork-tender, 4-5 hours on high or 8-10 hours on low. About 20 minutes before cooking time is up, gradually stir cornmeal into slow cooker until blended. Cover and cook on high until mixture simmers and thickens, about 15 minutes.

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