Sunday, November 4, 2012

This week the Buffalo Bills face-off against the Houston Texans. Two cities with a TON of flavor. Better make sure the chili meets demands. Let's find out…may the best bowl win!



Buffalo Bills Buffalo Chicken Chili

4 boneless, skinless chicken breasts
2 bottles of Red Hot hot sauce
2 yellow onions diced
2 tins of kidney beans
1 packet of dry of ranch dressing
2 cups of diced carrots
2 cups of diced celery
1 bottle of Blue Moon
2 cups of chicken stock


  • Add the chicken, chicken stock, beer, onion, celery and carrots to a crock pot and cook on high for 4-6 hours.
  • When the chicken is cooked, shred it with a large fork.
  • Add the hot sauce and ranch dressing and stir.
  • Cook for an additional 20 minutes.
  • Add the kidney beans.
  • Cook an additional 20 minutes.
  • Stir and serve.



Houston Texans Lone Star Spicy Chili

2 lbs of cubed steak
2 tbsp olive oil
2 diced yellow onions
1/2 cup of flour
1 tbsp chili powder
1 tbsp cumin
1 tsp red pepper flakes
1 tsp balck pepper
1 tsp salt
1 tsp garlic powder
1 tin of tomato paste
1 tin of red chili enchilada sauce
2 tins of diced tomatoes
2 tins of black beans
1 bottle of dark beer
2 cups of chicken stock


  • In a large bowl toss the cubes of steak in the flour. Set floured steak aside on a plate.
  • In a large stove top pot add the olive oil, floured cubes of steak and onions.
  • Cook until the steak browns on the outside.
  • Add the tomato paste and stir until thick.
  • Toss all of the spices together in a small bowl or cup then add to the meat.
  • Immediately add the beer and enchilada sauce.
  • Add the chicken stock and let simmer on low for 30-45 minutes.
  • Add the tomatoes and beans and simmer on low an additional 30 minutes. 






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