Chili Board to the Rescue
W
By Lisa Payne
e are coming into the months of family and visitors and reasons to celebrate. The last thing you want to do is spend hours cooking for your guests. This massive chili board spread will be a perfect way to accommodate a large group and not spend a lot of time in the kitchen. And everyone loves to build their own dinner. Thank you Erika Brandstatter for the inspiration for this recipe! I don’t remember who gave me this chili recipe, but it is truly the best chili I’ve ever had. Don’t be put off by all the ingredients. Make a triple batch, freeze some, it’s all worth the effort.
Famous Dave’s Chili Yield: 6 to 8 servings • 3 pounds ground beef • 2 teaspoons Famous Dave’s Steak seasoning (or any brand) • 1/4 cup plus 1 tablespoon chili powder • 1 teaspoon coarsely ground black pepper • 4 teaspoons ground cumin • 2 teaspoons Maggi seasoning (or soy sauce) • 1 tablespoon basil • 1 teaspoon garlic powder • 1 cup celery, chopped • 1 cup onion, chopped • 1 cup green bell pepper, chopped • 1 large jalapeno, finely chopped • 2 (16 ounce) cans hot chili beans • 1 (22 ounce) can tomato juice • 1 (15 ounce) can diced tomatoes • 1 (15 ounce) can tomato puree • 1 (10 ounce) can beef broth • 3 tablespoons Famous Dave’s BBQ sauce (I use spicy) • 2 tablespoons Kahlua • 2 tablespoons Worcestershire sauce Combine ground beef, steak seasoning, chili powder, black pepper, cumin, Maggi, basil, and garlic powder in a pot and mix well. Cook until the ground beef begins to turn a crusty brown, stirring frequently. Add celery, onion, green pepper, and jalapeno. Cook until the vegetables are tender, stirring frequently. Add undrained chili beans, tomato juice, undrained tomatoes, tomato puree broth, BBQ sauce, Kahlua, and Worcestershire sauce and mix well. Simmer until the desired consistency is reached, stirring occasionally. Serve with desired toppings. Now building the board is where the fun is. You can use any toppings your family loves, but here is a list of toppings we use. Spread them out on a board or put in bowls around the big steaming pot of chili.
44
Our Broomfield™ Magazine | November 2023
• • • • • • • • • • • • •
Fritos – any flavor you like Chopped fresh cilantro Chopped fresh jalapeno Chopped onion or green onion Diced avocado Roasted corn Pickled jalapeno Shredded cheddar cheese Sour cream Salsa Guacamole Hot sauce Fresh corn muffins or corn bread for dunking
The Best Jiffy Corn Bread Recipe • • • • • • •
2 large eggs 1/3 cup vegetable oil 1/3 cup milk 2 Tablespoons honey 1 (14.75 ounce) can cream style corn 1/2 cup sour cream 2 (8.5 ounce) boxes Jiffy Corn Muffin Mix Preheat the oven to 400 F, and lightly grease an 8 x 8 baking dish with cooking spray. In a large mixing bowl, whisk the eggs and oil together, then whisk in the milk and honey. Add the cream style corn and sour cream, and mix to combine. Stir the Jiffy Corn Muffin Mix into the liquid until just combined (don’t over mix it). Pour the batter into the greased baking dish and bake for 40 - 45 minutes. Check the cornbread after 40 minutes. To test if it’s ready, insert a toothpick into the center. If the toothpick comes out clean, it’s done. If it comes out a bit wet, put in for a few more minutes. Lisa Payne writes about home, family, and food. You can reach her at paynefam6@gmail.com.
