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January 3, 2008
Andy Rogers / Seattle P-I
John Howie's Texas Chili. Recipe is below.
Here's the Wildcard Weekend TV schedule:
Saturday, Jan. 5
Washington Redskins (9-7) at Seattle Seahawks (10-6)
Qwest Field, 4:30 p.m. ET (NBC)
Jacksonville Jaguars (11-5) at Pittsburgh Steelers (10-6)
Heinz Field, 8 p.m. ET (NBC)
(The lowest-seeded survivor of these games plays the Patriots in Foxboro Saturday night, Jan. 12.)
Sunday, Jan. 6
New York Giants (10-6) at Tampa Bay Buccaneers (9-7)
Raymond James Stadium, 1 p.m. ET (FOX)
Tennessee Titans (10-6) at San Diego Chargers (11-5)
Qualcomm Stadium, 4:30 p.m. ET (CBS)
Over at the Seattle P.I., whose hometown Seahawks face the Redskins Saturday, they arranged a chili cookoff: Two recipes go helmet to helmet to see which deserves a spot at the playoffs.
A local sports bar won, and their chili is below. (The other, which included 1/4 lb. of slab bacon, was understandably judged too greasy.)
I've also included the meatless black-bean chili they found. Make it with black soybeans -- Whole Foods has 'em -- and it's low-carb. (Although John Howie's beanless chili might qualify, the sugar in the pineapple juice may be too much for you.) At the link above, you'll also find a recipe for skillet cornbread and one for making your own chili powder.
John Howie's Texas Chili
Makes 1 Gallon
* 1/2 cup canola oil
* 4 pounds white onion, diced
* 4 pounds chuck roast or other beef, diced in 3/4-inch by 1-inch pieces
* 1 pound pork, diced in 3/4-inch by 1-inch pieces
* 3 cups tomato sauce
* 2 1/2 cups pineapple juice
* 1 cup water
* 1/2 cup mild chili powder
* 1 tablespoon ancho chile powder
* 1 1/2 teaspoons chipotle chile powder
* 1/8 teaspoon habanero chile powder
* 1 1/2 tablespoons kosher salt
* 2 tablespoons granulated sugar
* 1 1/2 teaspoons ground basil
* 1 1/2 teaspoons granulated garlic
* 1 1/2 teaspoons sweet paprika
* 1 1/2 teaspoons ground coriander
* 1 1/2 teaspoons black pepper
* 1 1/2 teaspoons cumin
* 5 bay leaves
Place oil in a large stock pot or braising pan, add the beef and onions in small batches and sear until the onions are tender.
Add the remaining ingredients, bring to a simmer, and cook for three hours, stirring frequently. Serve with cheddar cheese, tortilla strips and salsa on top. Howie also serves it over nachos.
(Note: Habanero powder can be difficult to find. You could omit it, but it's easy to make by whirling a dried habanero in a mini-Cuisinart or spice grinder.)
-- Courtesy of John Howie
Quick Black Bean Chili With Goat Cheese
Serves 4-6
* 1 1/2 tablespoons vegetable oil
* 1 small red onion, chopped
* 1 medium green bell pepper, chopped
* 3 garlic cloves, minced
* 2 teaspoons ground cumin
* 2 teaspoons chili powder
* 1/8 teaspoon hot red pepper
* 28-ounce can crushed tomatoes
* 2 15-ounce cans black beans, rinsed and drained
* 4-ounce can mild chopped green chiles, drained
* 1/2 teaspoon salt
* 1/4 cup chopped cilantro (optional)
* 3-6 ounces goat cheese, crumbled or cut into small pieces
In a medium pot, heat oil over medium heat. Add the red onion and green pepper. Cook, stirring frequently, until the onion is soft and translucent, 3-5 minutes. Add the garlic, cumin, chili powder and hot pepper. Cook, stirring constantly, 1 minute to toast the spices.
Stir in the tomatoes, black beans, chiles and salt. Simmer for 15 minutes. Season with additional hot pepper and salt to taste, bearing in mind goat cheese is salty.
To serve, ladle into warm bowls. Sprinkle cilantro and goat cheese on top.
-- From "One-Pot Vegetarian Dishes" by Amy Cotler
Posted by Sheila Lennon 
at 12:44 PM to Beef
, Chili
, Vegetarian
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