PFB Challenge 2: The Classics --- 'Kickin Chili con Carne

Football season is upon us yet again this year. Whereas for many, the game is pretty much THE highlight of football fanaticism, being the foodie that I am, I actually get psyched over the tailgate parties that are always a welcome precursor to the official festivities. Hey, a winning team's got to eat, am I right? So, for all my die-hard football fans out there, I'm stepping out of my comfort zone and whipping up what I like to call: "A 'Kickin Chile con Carne" that is chock full of spices and sabor (means flavor in Spanish). While the orgins of chili remain a hotly debated topic--some say it's from Spain, others claim it was originally a Latin American dish that was later introduced to the Western American states such as Texas where it is now considered its official dish--nobody can deny that its mass appeal really has to do with its 'kickin combination of flavors of some smokey spicy goodness.  Wherever its true origins lie, chili has never made its debut in my kitchen. So, I figured, "Why the heck not?" The dish will seriously leave your tasters begging for an icy cold beer (or two) b/c it's going to make you sweat, but that's the way I love it best.  You can tweak the spice level to your own liking (Don't worry--I won't judge). 

While I must confess that I've never truly been a football fanatic to the extent of my own circle of friends and Cal Bears (I know, I know..please don't hate me), I have, however, ALWAYS supported my team. During my freshmen year at Cal, all clad in my blue and gold gear, I vividly recall hitching a ride on the Chancellor's trolley to be chauffeured to the stadium before cheering my little heart out in the student section. A couple years later, I was found performing the same stint on the infamous Tightwad Hill (yup, times were tough as a student) before jumping the fence to celebrate Cal's win. (And that, dear friends, was pretty much the extent of my wild college days -- ). I know, I'm such a wild child. Whoah!

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To lend your support for Spicy Green Mango and read more about Challenge #2, please show your love by clicking here on the heart or on my Project Food Blog widget to the right of this screen.  Voting ends on Thursday, September 30 at 6pm PST.  I'm so grateful for all my amazing fans who've shown their love thus far, so I'm giving you a sneak peek of what I'm planning for my next challenge should I advance!
























'Kickin Chili con Carne

(Makes more than enough to feed 6 hungry souls)

 What' You'll Need:

• 5 tablespoons vegetable oil
• 1/2 yellow onion, chopped
• 4-5 tbs of dried/ground chili pepper mix (paprika, cayenne, ancho)
• 2 bay leaves
• 4 cloves garlic, minced
• 1 pound lean ground beef
• 3 large vine-ripened tomatoes, chopped
• 1 (2.25 oz) can ripe black olives, roughly chopped
• 10 fresh green beans, cut into 1" pieces
• 1 (7.25 oz) can El Pato hot tomato sauce
• 5 Embasa chipotle peppers in adobo sauce, roughly chopped
• 1 1/2-2 tsp seasoned salt
• 1 teaspoon freshly ground black pepper
• 2 sprigs of fresh thyme
• 1 (15.25 oz) can of pinto beans, rinsed and drained
• 16 oz beef broth
  

Instructions:

1. Heat the garlic in a hot pan with oil until nearly brown then add chopped onions and sautee until translucent.
2. Add the beef along with all the dried spices & seasonings and stir for a few minutes before covering everything for 10-15 minutes or until meet is cooked.
3. Add all the vegetables (tomatoes, beans, olives, chipotle peppers) and bay leaves and stir for a few minutes - drain any excess fat if desired.
4. Add the fresh thyme, hot tomato sauce and pinto beans along with the beef broth and simmer for about 15-20 minutes.

Garnish:  Spoon a dollop of sour cream over chili and sprinkle with cheese, chopped tomatoes & cilantro.  Scoop some of this kick-a$$ chili with your favorite tortilla chips and you've got a damn good meal--good enough to take your team to victory (okay, I may be slightly exaggerating..just a tad...but at least your tailgating parties will be winners).