Internal Inferno: Chili Kitchenista Style

I know, I know - EVERYONE and their Uncle Jeb have a fantabulous chili recipe, and the awards to prove it. I'm not out to prove anything to anyone, except that a great chili, full of robust flavor and a nice heat does not require the entire kitchen sink to make it successful. It's all in the mix.

Nothing says *ahhh* like Chili!

Meat.
If you want meat, fine. If you don't leave it out. That's simple, yes? Your chili meat can be anything from the homemade sausage you just ground up, to the elk in your freezer. I've been known to use leftover filet, ribeye, hamburger, and chicken. Start your chili off with the meat you want to put in it. Brown this meat and then:

ADD
1 chopped Onion, 2 cloves of minced garlic, one (or two) chopped fresh jalapeno peppers, salt & pepper to taste.  You may want to mix in a bit of olive oil if your meat isn't at all fatty. Once the onion is a bit translucent,  you will want to:

ADD
1 can beef broth
1 can drained, rinsed Northern Beans (or kidney beans, or white beans... or NO beans. Just make sure you rinse and drain whatever you're adding).
1 can diced tomatoes flavored with Southwest Seasonings
1 can hominy, drained rinsed (totally optional)
1 package frozen corn, thawed (totally optional)

Let this cook down a bit, about 20 minutes, then blend in:

Lime zest of one lime, and fresh squeezed lime juice of that zested lime
1/4 tsp cocoa powder
1/4 tsp cinnamon
1 tsp. cumin
1 tsp cayenne pepper
1 tsp chili powder

Let this cook down until it all smells wonderful and it looks pretty thick. It's ready to serve. I believe it's ready to serve in about 2 hours.

Happy Eating!

Horseradish Jello Salad

Horseradish Jello

Horseradish Jello Salad is a tradition in my family. It's a recipe that has been handed down, and now I pass it on to you. This is a beautiful salad in presentation. I used to get mad at myself because every year I'd think, "Maybe this year it will taste better"... it never did. Ah, but I was drawn to it's inviting color and festive look. And, thus began my love/hate relationship with Horseradish Jello Salad. I loved the way it looked, hated the taste...

I believe that something happens to us as we develop appreciation for flavors, though. At one time, bleu  cheese crumbles were thoroughly obnoxious to me and now they are a delicacy I don't want to be without. It's this same phenomena that has occurred with my love/hate relationship with Horseradish Jello Salad. I find the punch that comes from the horseradish, blended with the mello flavor of the lime jello is - well, amazingly refreshing! The cucumber provides a cooling and satisfying crunch!

It is critical to select a good quality of Horseradish. Look for PREPARED Horseradish and NOT Horseradish Sauce. The better the quality, the hotter it will be. Use your own taste when adding the horseradish. Start with 1/4 cup and go from there!

Prepared Horseradish and NOT Horseradish Sauce

Follow the directions on the lime jello package. Allow the jello and hot water to slightly cool before adding the vinegar, salt and lemon juice to the mix. Place jello in the refrigerator until partially congealed. (about 35-40 minutes).

Allow Jello to rest in the refrigerator until slightly congeal

While waiting for the jello to partially set, chop cucumber, green olives and black olives. As an option, you can add a bit of green onion and/or celery to the mix

Chop your ingredients while waiting

Remove the partially congealed jello from the refrigerator, and beat it until it is frothy (about 2 minutes).

Beat Partially Congealed Jello Until Frothy

FOLD in 1 cup of Cool Whip, or slightly more, to create a light foamy texture. I use a wire whisk to remove lumps and get it smooth, but not a mixer. A mixer will make it too runny.

Fold in Cool Whip

When the mix is smooth and fluffy, fold in your chopped vegetables, blending slightly. You do not want to stir, just blend it. Last, add the horseradish to your preferred taste.

Fold in the chopped veggie

Pour the mix into a jello mold and cover with wax paper. You may want to put a dish on top of it to keep the wax paper in place. I like a mold that has a center cut out. Refrigerate overnight for best results. Unmold just before serving onto a plate and garnish with black olives and parsley. 

Pour the mix into a jello mold

Horseradish Jello Salad

Ingredients:

• 2 pkg. lime jello
• 2 cups hot water
• 2 T lemon juice
• 1 T vinegar
• 1/2 tsp. salt
• 1+ cups cool whip 
• Horseradish - start with 1/4 cup adding more to taste
• 1/2 cup sliced green olives
• 1/2 cup sliced black olives
• 1 cup chopped cucumber

Prepare jello according to package directions. Let the lime jello and hot water cool a bit before adding lemon juice, vinegar and salt. Set in the refrigerator to partially congeal (about 20-25 mins.) Remove from refrigerator and whip with a mixer until frothy. Fold in the cool whip until it is a light fluffy texture. Add the horseradish, green and black olives and chopped cucumber.  Pour into a mold and let it rest overnight.

Release the molded jello onto a plate. Garnish with black olives.

Happy Eating!