Thursday, February 24, 2011

Adam Makes Chili: Battle Stations, Everyone

When Adam decides to cook something for the staff, well....we drill for it. There is to be much "mmmm"ing and rubbing of stomachs.

He spent most of the week turning his kitchen into a science lab to make his entry for this year's Chili Cook-off at Sip Coffee. He often makes a chili that includes pepperoni, but this year he took it a step further and used sausage instead of ground beef. We here on the staff are divided as to whether it's really a chili or just a "pizza stew," with "homemade pizza crust oyster crackers," but we have to admit it's awfully tasty. Try it!

- 3 cans of diced tomatoes
- 1 can of kidney beans
- 2.5 pounds of hot sausage
- 1/4 pound thinly-sliced pepponi (if you can get the above an Italian deli, do so).
- 1 tablespoon Deep Dish Pizza Seasoning from The Spice House. Substitute some red pepper and paprika and garlic if you don't have any of that.
- 1 teaspoon Chili Powder

Empty tomatoes and beans into a crock pot. Removes sausage from casing and brown, breaking into small chunks in the process. Add to crock pot, along with seasonings. Leave it there all day, then remove to plastic containers to freeze overnight. Thaw in fridge for a day, then return to crock pot. Cut pepperoni into small bits and stir in. Add more seasonings if desired.


Mix up a handful of flour with a cup of water, a package of yeast, a tablespoon of olive oil and a teaspoon of oregano. Mix, adding more flour until the whole wad of dough can be kneaded without sticking. Roll onto cookie sheet or stone and bake for about 10 minutes at 400. Remove when it's fully baked (but not too crisp) and cut into oyster cracker-sized bits. Keep in a separate bowl.

Spoon chili into bowl, top with mozzarella cheese and the pizza crust crackers. We may not have won the award, but it was the first entry to run out!

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