Saturday, September 15, 2012

It's football season, and with football season comes huge, steaming pots and pans full of delicious chilies from across the country.

Football fans from far and wide sport their lucky jerseys, sweaters, hats and gloves, and spend the wee small hours of the morning spicing, stirring and stewing their chilies to perfection.

Yumology is on a mission to determine which team's chili reigns supreme. Every week for the next 16 weeks we will choose an NFL match up and post a chili recipe representative of each team's city.

Recipes will be posted on Saturdays so that our readers have time to shop for ingredients before Sunday games start. It's up to you, our fellow Yumologists, to tell us which city's chili is the winner of each week's match-up.

At the end of the season Yumology will choose the top three rated chilies and the winning recipe will be posted as the Superbowl Chili Champion!

Ready? Let's go!

This week's most talked about match-up is between the Philadelphia Eagles and the Baltimore Ravens. Philadelphia is best known for their Philly cheesesteaks, and Baltimore is best known for its crab, therefore this week's match up is between our Philadelphia Cheesesteak Chili and Baltimore Crab Chili.

Philadelphia Cheesesteak Chili

1/4 cup melted butter
1/4 cup flour
2 cups of milk
2 cups of chicken stock
1/2 tsp nutmeg
2 cups of grated provolone cheese
2 tbsp butter

2 cups of sliced green peppers
1 medium sliced onion
2 cups of cooked thin sliced skirt steak

  • In a frying pan add the 2 tbsp of butter and let melt.
  • Add the skirt steak and cook thoroughly.
  • Remove from heat and set aside.
  • Add onion, green pepper and cook until soft.
  • Remove from heat and set aside. 
  • Make a rue, whisking the 1/4 cup of melted butter and flour together until they form a paste.
  • Slowly add the half and half, chicken stock and nutmeg, stirring constantly.
  • Add the cheese and continue to stir until smooth.
  • NOTE* You can thicken the consistency of the base to your liking by adding a tsp of flour at a time or a 1/4 cup of cheese at a time.
  • Add the steak, onions and peppers to the base and stir.
  • Serve with a toasted hoagie roll

Baltimore Crab Chili

1 cup of fresh crab meat picked clean for shells
2 tbsp of diced shallots
1 tsp of minced garlic
1/4 cup dry white wine
1/4 cup lemon juice
2 tbsp olive oil
1/2 cup of small diced red potatoes (we like to buy the very small gourmet potatoes and just slice those thin.)
1/2 cup of chopped celery
1 tin of white kidney beans
2 tins of cream of mushroom soup
1 cup of milk
1 tbsp fresh chopped parsley
1/2 tsp white pepper
1/2 tsp salt

  • In a large frying pan add the olive oil, white wine, lemon juice shallots, garlic, celery and potatoes. Let all cook thoroughly until softened.
  • Add the crab meat to the vegetable mix and toss all of the ingredients together over low heat.
  • Prepare the cream of mushroom soup by following the directions on the tin.
  • Whisk the soup and milk together as instructed on the tin, add the white pepper and salt and whisk until smooth.
  • Add the vegetable and crab mix to the soup. 
  • Serve with toasted sourdough bread and garnish with fresh chopped parsley.

We can't wait to hear which one of these recipes won your vote. Don't forget to tell us which team's chili you prefer every week.

May the best team win!

All images are properties of the NFL

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