I know it’s a week late but just remembered we took pics!
Roasted Red Pepper & Sun-dried tomato hummus with Garlicky Pita Chips
Salsa with Tortilla Chips
Mini Apricot/Brie Bites
Goat Cheese w/Kalamata Olives and Crackers
Chunky Beef Chili with Beer & Chocolate
Parmesan Turkey Meatball Soup
Honey Glazed Chicken Wings
Mardi Gras Slaw
Scallion & Bacon Corn Bread
Assorted Cookies with Pistachio Covered Ice Cream Balls
Beer & Wine and a great game made for an enjoyable evening for all.
Here’s the Chili Recipe, it is sooooo good!
* Exported from MasterCook *
Chunky Chili w/Chocolate
Recipe By :David Lebovitz © 2012
Serving Size : 8 Preparation Time :0:00
Amount Measure Ingredient — Preparation Method
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14 ounces canned kidney beans — drained and rinsed
14 ounces canned kidney beans — undrained
1 bay leaf
2 pounds beef stewing meat
3 teaspoons kosher salt
2 tablespoons olive oil — (about)
2 medium onions — peeled and diced
4 cloves garlic — peeled and minced
2 tablespoons chili powder
1 teaspoon ancho chile powder
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon paprika
2 cups beer
28 cans canned crushed tomatoes
1 tablespoon brown sugar
2 ounces unsweetened chocolate
3 tablespoons lime juice
In a large casserole or Dutch oven, heat the oil. Working in batches so you don’t crowd the pan, brown the pieces of beef, resisting the urge to turn them until they are truly dark on each side. The browning adds a great deal of flavor.
As the meat pieces brown, remove the pieces to a separate plate and brown the remaining pieces. If necessary, add a bit more oil to the pan as you go.
Once all the meat is browned, fry the onions in the pot until they are wilted, about 5 minutes. Add the garlic, as well as the remaining 1 1/2 teaspoon salt, chile powders, oregano, cumin, and paprika, and cook for another minute, stirring constantly to release the flavors of the spices.
Add the beans to the pot along with their liquid, as well as the chiles, beer, tomatoes (and their juices), brown sugar, and chocolate.
Simmer the chili at the absolute lowest temperature possible (I use a flame-tamer) for at least 1 hour, or until the meat is tender. If necessary to cook much longer, you may need to add additional water if the chile becomes too thick. When done, stir in the vinegar or lime juice. Taste, and adjust any seasonings, such as the chile powder and the salt.
“David Lebovitz © 2012”
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****Chef Jim twists: I used Westbrae’s organic Chili beans as seen here and I rinsed and drained both cans, adding water as needed and the beer was Dos Equis Amber.
Eat Well….Be Well!