Meal #7: Crock Pot White Bean Chili

White Bean Chili is one of my favorites.

I have a white bean chili recipe that has been one of my favs for many years.

For the sake of convenience, I pulled out my crock pot this afternoon, modified it a bit, and then whipped up another easy dinner. Bonus: a girlfriend of ours brought us a ton of chilies and other peppers from her garden! You can't beat homegrown, fresh veggies!

White Bean Chili

Ingredients

1/3 carton of reduced sodium chicken broth

2 15oz cans of navy beans, rinsed and drained

1 can pinto beans, rinsed and drained

1 medium onion, diced

1 green pepper, diced

1 poblano pepper, diced

1 pound boneless, skinless chicken breast

2 tbl. Minced garlic

1 tbl. cumin

2 tbl. chili powder

1 tbl. black pepper

Tabasco, Chipolte

Lime

Avocado: mashed with lime juice and a sprinkle of Kosher salt

1/2 bunch fresh cilantro, chopped

In the crock pot: add the beans, chicken, peppers, onions, chicken stock and spices. Gently stir. Let cook for at least 2.5 hours. The longer you let the crock pot do its thing, the more the chicken will begin to fall apart. If necessary, pull the cooked chicken out and dice/shred then return to the crock pot before serving. Taste and season with Tabasco, lime juice, and cilantro. Stir well. Top each bowl with cheese, avocado, and more cilantro.

Serve with Corn bread.

Jalapeno and Cilantro Corn Bread

1 package Jiffy Corn Bread Mix

1 egg

1/3 cup milk

jalapeno, diced

fresh cilantro, chopped

Preheat oven to 350. Mix all of the above ingredients. Pour into 9" ceramic dish. Bake for 20 minutes. Top with a bit of butter.

Meal #4: The Great Pumpkin....Chili?

Okay. I did not tell anyone that there was pumpkin the in the chili when I served it for the fear that the first reaction would be....weird!?!

However, the combination was rustic and creamy with a hit of...pumpkin! Pumpkin and sage pair well together and the splash of dark beer leaves the taster pleasantly pleased with the meal. It has a little something special that they just can't put their finger on.

Vegetarian Pumpkin Chili

Ingredients

1 16oz black beans, drained and rinsed

1 16oz Northern beans, drained and rinsed

1 16oz chili beans, do not drain or rinse

one 16oz corn, drained and rinsed

1/2 15oz can pureed pumpkin

1 small onion, diced

All-Spice

Cinnamon

garlic powder

onion powder

chili powder

Tabasco, Chipotle

fresh sage, chopped

beer (Fat Tire 1554, in this recipe)

Directions

In a crock pot, combine all of the beans, corn, and onion. Mix well. Then add a half can of pumpkin. Add a dash or two of All-spice, cinnamon, garlic and onion powder. Add a generous amount of chili powder. Again mix well. As the chili begins to warm throughout, taste and season as needed. I like to add a good amount of Tabasco for heat and about a cup of beer to the chili towards the end of cooking. Season with fresh sage. Total time in crock 1.5-2 hours or more.

Pumpkin Corn Bread

Ingredients

1 package Jiffy Corn Bread mix

1 egg

1/3 cup milk

1/2 can pumpkin

brown sugar

cinnamon

Directions

Preheat oven to 400. In a medium bowl, combine the all of the above ingredients. Pour batter into a 9' ceramic or glass pie pan. Bake for 20 minutes. Serve with melted butter over the top, if desired.

Super Bowl Sunday 101

Are You Ready For Some Football?

Kick off the New Year with a fabulous Super Bowl bash at your pad. Oh course YOU can tackle this simple event, darling. Follow these simple steps and you will win cheers from the crowd!

Perfect Hostess Outfit:

Finally, a football jersey made to fit our feminine curves. Shop http://www.nflshop.com/ and show your team spirit in official women’s pro-gear.

Food and Drink:

PIMENTO CHEESE
One 3 ounce package cream cheese, softened
1 cup grated sharp Cheddar cheese
1 cup grated Monterey Jack cheese
1/2 cup mayonnaise
Salt and pepper to taste
3 tablespoons chopped pimentos
In a medium sized bowl, beat cream cheese until fluffy. Add remaining ingredients and mix until smooth and blended. Makes about 3 cups. Serve with French Rounds from the Fresh Market.

WHITE BEAN CHILI serves about 8-10ppl
2 14oz. cans of navy beans, rinsed and drained
1 14oz. can pinto beans, rinsed and drained
3 14oz. cans of chicken stock, soup size cans
4 tablespoons of butter, one stick
1 tbl. Minced garlic
1 medium onion, diced
2 small cans green chilies
1 14oz. can corn, white if you can find it, drained
1 pound boneless, skinless chicken breast, finely chopped
2 tbls ground cumin
1 tbl dried oregano
1 tbl black pepper
1/2 bunch fresh cilantro, chopped, in produce section

In a stock pot, boil water and add chicken breast. Season water to your liking, optional. Cook thoroughly, at least 20 minutes. Let chicken cool, or put in fridge. Dice into rough, small pieces. In a saucepan, heat butter and sauté garlic, onion, and chilies for about 5 minutes. In a large stock pot, combine chicken stock, beans, corn, all of the spices, and then add the garlic/onions/chilies. Add the chopped cilantro. Bring to a boil. Lower heat to medium and cook, stirring occasionally, for approximately 2 hours. If chili is too watery, then ladle some of the liquid off of the top. Top each bowl with a dollop of sour cream. Serve with Corn bread.

MAC AND CHEESE
4 cups cooked elbow macaroni
2 cups grated Cheddar cheese
3 eggs, beaten
1 sm. can sweetened condensed milk
1 sm. can evaporate milk
Pre-heat oven to 350. Grease a 9X13 pan. Mix the above ingredients together and pour into dish. Salt and pepper. Top with extra cheese. Bake 40 min.

THE KICK-OFF COCKTAIL (SERVES 12)
Combine 1 ½ cups tequila, ¾ cup triple sec, 7 ½ cups fresh orange juice and 6 tbsp fresh lime juice. To serve, add ice to pitcher and pour into glasses with course salt. Garnish with lime wheels.

Party Etiquette 101:
Do you have limited football knowledge? Try a book such as “Putting on the Blitz” for some Football 101.
Buy one, get one free. Stock your pantry with chips, salsas, and nuts when on sale.
For an easy, retro dessert, serve ice cream sandwiches. Finger lickin’ good!
Are you single in the city? This is a great event to meet a date…just don’t stand in front of the TV!
Not into sports, the commercials can be more entertaining than the game!
Organize a football pool and have guests chip in a dollar or more!
And remember to always RSVP!
Eat, drink, and be Jolie!

courtesy: Jolie, Jan. 2008, RSVP, Lisa Hockenberry

Hot Off the Press!!!! Drinks and Food...Presidential Style

This election marks one of the most historical moments in US History. Why not celebrate as you watch the polls unfold!? Hop to it and try these ideas tonight!

Make a Game of It

Make an event out of every state’s decision. After each state’s results are in, take a color-coded Jell-O shot for the winning party! Use Berry Blue and any of the red-colored Jell-O flavors (strawberry, cherry, raspberry, etc.) and mix in Senator’s Club Vodka in honor of McCain and Obama (a very affordable spirit). It's a tasty and recession-friendly treat!

All those shots will add up -- 50 in the end! -- so make them mini shots or simply dilute the alcohol content of each one.

Bray like a Donkey or Trumpet like an Elephant after a few of these cocktails:

JOHN 10 CANE PUNCH

2 ounces 10 Cane rum
1/4 ounce pineapple juice
1/4 ounce fresh lime juice
1/4 ounce grenadine syrup

Combine all ingredients into a mixing glass. Add ice and shake vigorously. Strain into a chilled cocktail glass or on the rocks with a lime or a flag.

"McCANE" MOJITO

2 ounces 10 Cane rum
1 ounce fresh lime juice
1 ounce simple syrup (recipe below)
8-10 mint leaves
Splash of club soda
Mint sprig
Ice

Place mint leaves and simple syrup in the bottom of a tall glass. Press gently with a muddler. Fill with cracked ice. Add 10 Cane and lime juice. Stir gently and top off with soda. Garnish with a mint sprig.

OBAMA-RAMA

(A nod to Obama's home state of Hawaii)

1 1/2 ounces 10 Cane rum
1 ounce Grand Marnier
1/4 ounce Orgeat syrup
1 ounce fresh lime juice
1/4 ounce simple syrup
Mint sprig and lemon slice

Combine all ingredients into mixing glass. Add ice and shake vigorously. Pour all contents into a rocks glass. Garnish with mint sprig and lemon wheel.

Simple syrup: Mix 1 cup sugar and 1 cup water in a small saucepan over medium heat, stirring until sugar dissolves. Bring to a gentle boil, reduce heat to medium-low and cook for 5 minutes. Cool to room temperature.

OBAMA POMA

2 ounces 10 Cane rum
1 ounce pomegranate juice
3/4 ounce fresh lemon juice
Dash of simple syrup
Pomegranate seeds or lemon twist

In a mixing glass, combine all ingredients. Add ice and shake vigorously. Strain into martini glass. Garnish with pomegranate seeds or lemon twist.

HEY! After waiting in those long lines...who's hungry?

Obama has been using this chili recipe since college and says he would bring it to any potluck party. He says he "can't reveal all the secrets, but if you make it right, it's just got the right amount of bite, the right amount of oomph in it, and it will clear your sinuses."

McCain says barbecuing for guests is one of the few ways he relaxes, especially during the grueling campaign. His carefully honed recipe on the gas grill: baby back ribs, using a dry rub that's a third garlic powder, a third salt and a third pepper. The trick to not letting the ribs dry out? Keep putting lemon juice on them.

Obama Family Chili Recipe

1 large onion, chopped
1 green pepper, chopped
Several cloves of garlic, chopped
1 tablespoon olive oil
1 pound ground turkey or beef
¼ teaspoon ground cumin
¼ teaspoon ground oregano
¼ teaspoon ground turmeric
¼ teaspoon ground basil
1 tablespoon chili powder
3 tablespoons red wine vinegar
Several tomatoes, depending on size, chopped
1 can red kidney beans

Saute onions, green pepper and garlic in olive oil until soft.

Add ground meat and brown.

Combine spices together into a mixture, then add to ground meat.

Add red wine vinegar.

Add tomatoes and let simmer, until tomatoes cook down.

Add kidney beans and cook for a few more minutes.

Serve over white or brown rice. Garnish with grated cheddar cheese, onions and sour cream.

McCain's Ribs

Dry Rub:
1/3 part Garlic Powder
1/3 part Salt
1/3 part Pepper
3 lemons

Turn the grill down to low temperature.

Mix together garlic powder, salt and pepper. Then cover both sides of the ribs with that.

Grill ribs, bone side down, for 90 percent of the time. It will take about an hour to an hour and a half. Squeeze the lemon on it frequently, because that makes it taste a lot better.

www.abcnews.go.com

It's Too Close To Call Which Is Better!!!

Beans, Beans, the musical fruit!

With all this talk of football, tailgating, and the fair, another activity that symbolizes the transition into Fall is Group Therapy's 22nd Annual Chili Cookoff. It will be held on Saturday, October 11th in Five Points. Come eat Chili for a great cause and listen to some awesome music. All proceeds to benefit Camp Kemo and the Hope Center.

There is always a great mix of interesting people and even more interesting chili. Every year I say that I am going to enter, but always miss the boat. If I was to participate, I would make my White Bean Chili. It is always a winner!

http://www.grouptherapybar.com/chili2008/

WHITE BEAN CHILI

serves about 8-10ppl

2 cans (15oz?) of navy beans, rinsed and drained

1 can pinto beans, rinsed and drained

3 cans of chicken stock, soup size cans

4 tablespoons of butter, one stick

1 tbl. Minced garlic

1 medium onion, diced

2 small cans green chilies, found in Mexican foods area

1 can corn, white if you can find it, drained

1 pound boneless, skinless chicken breast, finely chopped

2 tbls ground cumin

1 tbl dried oregano1 tbl black pepper

1/2 bunch fresh cilantro, chopped, in produce section

In a stock pot, boil water and add chicken breast. Season water to your liking, optional. Cook thoroughly, at least 20 minutes. Let chicken cool, or put in fridge. Dice into rough, small pieces. In a saucepan, heat butter and saute garlic, onion, and chilies for about 5 minutes. In a large stock pot, combine chicken stock, beans, corn, all of the spices, and then add the garlic/onions/chilies. Add the chopped cilantro. Bring to a boil. Lower heat to medium and cook, stirring occasionally, for approximately 2 hours. If chili is too liquidy, then ladle some of the liquid off of the top. Top each bowl with a dollop of sour cream. Serve with Corn bread.

I'm Thinking Carnies!

Well Kids! The South Carolina State Fair starts Wednesday, October 8th and runs through October 19th. What is your favorite part of the fair? I would have to agree with the masses and say that it is the FOOD. I usually like to attend on the Pay One Price days and discover my inner-teeny bopper. I excitedly enter the main gate and I am taken back by the bright lights, noisy sounds, faint smell of cows, and always wonder, "Where do these people come from!" People watching is another fav fair activity of mine. Both the vendors AND the patrons. You can always find an interesting mix of people blowing their hard earned cash on giant stuffed animal lions, trying to get a tiny ring around a bottle, or re-living their "glory days" while pitching ball after ball. What should we do first? EAT, then play, then ride. Then EAT, then play, then ride. Over and over. It is like a sick twisted version of Eat, Pray, Love. My mind is dizzy with fair food choices: giant corn dogs, Fisk fries, fried candy bars, Greek gyros, candy apples, funnel cakes, Polish sausage, and those silly giant Turkey Legs! Let's hope it all stays in as we ride those ever-sturdy rides. Hey...where did the Dopple Looping go??? Well, I have always liked the Haunted House. Seriously.

When I was a kid, my dad LOVED to attend various county fairs. You see, this was up in Connecticut. There are country people everywhere. My dad would pack my mom and I into his '76 Corvette Stingray (Chevy Orange..mind you), with myself sitting shot gun on the hump in the middle. The highlight of the excursion was the tractor pull. I love tractor pulls. There I would be, perched on the fence, with my fresh, squeezed lemonade in hand, purple feathery clip in my hair, sparkly iron-on t-shirt (properly adorned with a unicorn, ET, or other 80s icon), enjoying every moment. One thing that I never understood. Who would ever buy those clocks made from petrified poop? Must have been a different era? I can recall entering the side-show tents to get a glimpse of Lobster Boy, the Bearded Lady, and the giant frogs to name a few. What were my parent's thinking? Well, I was a happy camper as long as I left with a brightly dyed rabbit's foot to hang from my key chain. Gross. However, it was those experiences that instilled a fondness for carnies and make me giddy for October to arrive in South Carolina.

I hope that these traditional fair food recipes help wet your palate for the plethora of choices that will be at your finger tips in just a few short hours! Mmmmmmmmmmm.

I think I am going to hold out on the rabbit's foot this year.

Recipes courtesy of Paula Deen:

Chili Dogs:

Ingredients

For the Texas-Style Chili:
3 pounds ground chuck
1 pound hot bulk sausage
3 onions, chopped
4 garlic cloves, minced
1/4 cup chili powder
2 tablespoons all-purpose flour
1 tablespoon sugar
1 tablespoon dried oregano
1 teaspoon salt
2 (28-ounce) cans whole tomatoes, chopped
3 (16-ounce) cans kidney beans

4 hot dogs
4 hot dog buns
1 cup grated Cheddar

Directions

Using a Dutch oven, combine the ground chuck, sausage, onions, and garlic. Cook over medium heat until the meat is browned, stirring the meat to break it up as it cooks. Drain the pan drippings. Stir in the chili powder, flour, sugar, oregano, salt, and stir well. Cover pot and simmer for 30 minutes, stirring occasionally. Add the tomatoes and beans, and simmer for another 20 to 30 minutes.

Preheat a grill. Butterfly, or gently slice hot dogs lengthwise, making sure not to cut all the way through. Grill butterflied hot dogs until done, approximately 5 minutes. Place the buns on the grill to warm them. Place hot dogs in the bun. Put the hot dog on the plate with split side facing up. Ladle chili over and top with cheese.

Chocolate Dipped Apples:

Ingredients
4 Roma or Granny Smith apples
16 ounces semisweet chocolate, milk or dark
8 ounces white chocolate

Directions

Various dessert topping choices
Special equipment: 12 (3-inch) bamboo skewers or wooden pop sticks
Arrange toppings in medium sized bowls.

Wash and thoroughly dry the apples. Insert bamboo or wooden sticks into apple cores. Melt each kind of chocolate in separate bowls over double boilers. 1 at a time, gently dip the apples into the chocolate and roll around, making sure to thoroughly cover. Place on waxed paper. Using a spoon or wooden stick, carefully drizzle the white chocolate over the dark or milk. Use the thin side of the popsicle stick to make swirls and decorative patterns. Dip the apples into topping bowls or sprinkle toppings over the apples. Place decorated apples on waxed paper and refrigerate for 15 minutes to harden. Yield: 4 apples

Funnel Cakes:

Ingredients
2 cups milk
1 egg, beaten
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon sugar
1/2 stick (4 tablespoons) melted butter
Powdered sugar, for topping

Directions

Combine milk, egg, vanilla in a large bowl. In a separate bowl, combine flour, salt, baking soda, and sugar and gradually add to wet ingredients. Beat with a mixer until a smooth batter forms. Fold in melted butter. Pour batter into a funnel or squeeze bottle while using your index finger to stop the flow of the batter. Bring the funnel over the hot oil and release your finger to start a stream of batter while moving the funnel in a circular motion to create spiral-like shapes. Fry for 2 to 3 minutes until golden brown and slightly puffed. Sprinkle with powdered sugar. Yield: 6-8 cakes

County Fair Turkey Legs:

Ingredients
2 liters lemon-lime soda
2 tablespoons sugar
2 tablespoons hot sauce
2 tablespoons crushed red pepper flakes
1 tablespoon black pepper
1 Vidalia onion, chopped

Directions

1 tablespoon House Seasoning, recipe follows
3 tablespoons honey
4 turkey legs

Preheat grill. Combine all ingredients, except the House Seasoning and honey, in a large stock pot and bring to a low boil. Add turkey legs and boil for 30 minutes or until the turkey legs register 165 degrees F. Put turkey legs on the grill, season with House Seasoning and brush with honey. Grill over medium heat for about 15 minutes, rotating occasionally as needed. The turkey legs should be crispy and golden brown when done. Yield: 4 legs

House Seasoning:
1 cup table salt
1/4 cup pepper
1/4 cup garlic powder
Mix the ingredients together and store in an air-tight container for up to 6 months. Use as a seasoning on meat and when cooking vegetables.
Yield: 1 1/2 cups

Tasty Tailgating

Lisa Hockenberry
Jolie
September 2008
RSVP: Tasty Tailgating

It is a rite of passage when your tailgating plans transform from collegiate fraternity gatherings to all out gourmet spreads. When the Friday night before the game is spent preparing rather than partying, and first-time dishes turn into traditions. Whether your team wins or loses, the joining of good food and good friends is just as much a part of the day as the final score.

The ideal day begins with a car loaded up with icy coolers, a tent for shade, and plenty of chairs. A buffet table is the staple base for a hearty spread. Colorful table cloths in your team’s colors are covered with an assortment of dishes. Grandma’s silver platters make the perfect serving tray for Bojangles crispy fried chicken and buttery biscuits. Colorful ceramic dishes add a spirited addition when painted with your alma mater’s colors. A well stocked bar is also key to a first-rate time. “A good tailgate will always have the stereo pumping beach music the entire time,” recommends Wofford Alum Donnie Santos. And any respectable Gamecock tailgate will have the endless playing of “2001”.

Keep it simple. Don’t spend hours preparing food for your tailgate. A wide variety of festive food is available from our local restaurants to help make your tailgate stand out from the crowd. Sandy’s Famous Hot Dogs in Columbia is selling their 5lbs bags of hot dogs, buns, pints of chili and slaw, and gallons of tea. The items are available individually or in a $25 Tailgate Special. That’s one dog-gone good deal! Cromer’s has been guaranteeing their popcorn and peanuts, “Worst in Town” since 1935. One whiff of the fresh popped corn and you bet will be leaving with the really big bag! Congaree Grill in Five Points will be packaging their homemade pimento cheese and chicken salad, which perfect to pair with Rising High sweet black bread, and don’t forget to try their delicious Southern Style Salsa. Y’all have a drink on their new deck bar as they project the away football games on the outside wall. Doc’s Barbeque prepares classic Southern dishes for dine-in, take-out, or delivery.

“At Clemson, we very rarely have a night game. So we are really big on breakfast! We now have an adult variation on college’s Kegs and Eggs,” explains Clemson alum, Carter Willis. She adds, “A great hint to keeping your dish warm is to have a hot cooler. You heat bricks wrapped in aluminum foil in the oven and place then into your cooler. Wrap your casserole dish in heavy newspaper. It will stay warm for hours!”

Your tailgate will always be a success if you keep the food heavy, the drinks flowing, and the music playing. And remember these wise words of USC alum, Christy Frisby, “Just make sure that you have enough people to help take down your tent at the end of the game!” Sounds like a story there. One I personally know too well. Gamecock Country sells the bases for tents individually, just in case yours gets bent or broken. Lastly, and most importantly, have fun but please don’t drink and drive. And Go-o-o-o-o-o Cocks! (What can I say, my blood runs garnet!)

RULE THE ROOST ‘RONI DIP
Courtesy of Christie Abernethy Causey

This former Gamecock cheerleader serves up this yummy appetizer for her former USC football player hubby…

For the pizza dip: First, smooth 2 packages of cream cheese into a small Pyrex dish.Then smooth a generous portion of pizza sauce on top of that. Next sprinkle grated cheddar cheese all over the pizza sauce and then top it off with pepperonis, as many as you want. Lastly, throw into the oven at 350 for 20 minutes and then you have a wonderful tailgate dish, we use tortilla chip scoops with it!

WOFFORD TERRIER TOUCHDOWN TEA, serves one
Courtesy of Tommy Price, Congaree Grill

1 oz Firefly Sweet Tea Vodka
½ oz Grand Marnier
Dash of sour mix
Dash of sprite
Garnished with a lemon

“SC STATE” SMASHED DOGS
Recipe courtesy of Paula Deen, www.foodnetwork.com

Texas Style Chili: 3 pounds ground chuck 1 pound hot bulk sausage 3 onions, chopped 4 garlic cloves, minced 1/4 cup chili powder 2 tablespoons all-purpose flour 1 tablespoon sugar 1 tablespoon dried oregano 1 teaspoon salt 2 (28-ounce) cans whole tomatoes, chopped 3 (16-ounce) cans kidney beans 4 hot dogs 4 hot dog buns 1 cup grated cheddar cheese
Using a Dutch oven, combine the ground chuck, sausage, onions, and garlic. Cook over medium heat until the meat is browned, stirring the meat to break it up as it cooks. Drain the pan drippings. Stir in the chili powder, flour, sugar, oregano, salt, and stir well. Cover pot and simmer for 1 hour, stirring occasionally. Add the tomatoes and beans, and simmer for another 20 minutes. Preheat a grill. Grill hot dogs until done, approximately 5 minutes. Place the buns on the grill to warm them. Place hot dogs in the bun. Put the hotdog on the plate with split side facing to the side. Smash the hotdog until flat with your hand and ladle chili on top. Top with cheddar cheese.

BAKED TIGER TOAST
Recipe courtesy of Carter Willis McElveen

1 cup Maple Syrup
1 loaf French bread
3 Eggs
3 Egg Whites
1 ½ c. skim milk
2 teaspoons vanilla
2 teaspoons cinnamon

Preheat oven to 350. Spray a 9x13 casserole dish with Pam. Pour syrup into dish. Slice French bread into 2” slices. Place bread over the syrup. In a bowl, combine eggs, egg whites, milk, vanilla, and one teaspoon cinnamon. Beat until well mixed. Pour over bread. Sprinkle remaining cinnamon over dish. Bake 40-45 minutes until golden brown. Serve with syrup. Pair with cinnamon rolls, blueberry muffins and skewers of fresh fruit. Enjoy with an “orange” mimosa!