Tuesday, November 27, 2012

Okay, due the Thanksgiving madness we let a Sunday slip by un-chilied. Major error on our part. To make it up to you we plan to include two face offs in the post for this week. That's right! Four, lip smackin' new chili recipes for you and your fellow football fans to enjoy.

First up, from week 12, the Indianapolis Colts Breaded Pork Tenderloin Chili v. the Tennessee Titans Memphis Dry Rub Chili.

May the best bowl win!



Indianapolis Colts Breaded Pork Tenderloin Chili

1 lb pork tenderloin cubed
1 cup of flour
1 cup of dried bread crumbs
2 eggs
1/4 cup of vegetable oil
1 cup of chopped celery
1 cup of chopped carrots
2 chopped onions
1 tbsp minced garlic
2 jars of homestyle gravy
1 quart of chicken stock
4 cups of noodles


  • Separate the flour, bread crumbs and eggs into separate bowls
  • Toss the pork cubes in the eggs
  • Individually transfer the cubes from the egg to the flour then back to the egg, then to the bread crumbs.
  • Heat the vegetable oil in a large pot.
  • When the oil is hot, add the pork to it and allow the breading to brown
  • Remove the pork from the pot and add the chopped vegetables, garlic, salt and pepper to the oil and cook until the veggies are tender
  • Reintroduce the pork to the pot
  • Add the chicken stock and let simmer for 1 hour
  • Add the gravy and noodles
  • Cook for an additional 20 minutes or until noodles are tender

Tennessee Titans Memphis Dry Rub Chili

1 lb pork loin
1 bottle of dark beer
1 bottle of bbq sauce
1/2 cup of honey
1 tbsp spicy mustard
1/2 tsp chili powder
1/2 tsp cayenne pepper
1/2 tsp coriander
1/2 tsp black pepper
1/2 tsp oregano
1/4 tsp salt
2 cups of corn kernels
2 cups of cut okra
1 tin of red kidney beans


  • Add the pork loin, beer, bbq sauce, honey, mustard and spices to a crock pot
  • Let cook 4 hours
  • Add the corn kernels, okra and kidney beans
  • Cook for an additional hour


Our week 13 NFL Chili Cookoff is between the Minnesota Vikings Juicy Lucy Chili and the Green Bay Packers Four Cheese Chili.

May the best bowl win!

Minnesota Vikings Juicy Lucy Chili

1 lb of ground beef
4 cups of shredded cheddar cheese
2 tins of diced tomatoes
2 chopped onions
1 cup of chopped celery
2 tbsp butter
1/2 cup of flour
1 cup of milk

  • Cook the ground beef, onion and celery in a large skillet until the meat is fully cooked
  • Using the butter, flour and milk make a rue by melting the butter, adding the flour and then slowly stirring in the milk until it forms a thick, smooth sauce
  • When the rue is to the consistency you desire add the cheese and allow it to melt
  • Add the meat to the cheese sauce and stir
  • Add the tomatoes and stir again for a thick and hearty chili

Green Bay Packers Four Cheese Chili

4 tbsp butter
1 cup of flour
2 cups of milk
1 cup of shredded cheddar cheese
1 cup of shredded jack cheese
1 cup of shredded swiss cheese
1 cup of shredded mozzarella cheese
2 lb of ground beef
2 chopped onions
1 tbsp crushed garlic
1/4 cup of tomato paste
2 cups of croutons


  • Make a rue out of the butter, flour and milk just as you did in the recipe above
  • Add the cheese to the rue and stir until smooth
  • In a separate skillet cook the beef, onions, garlic and tomato paste
  • Stir into the cheese sauce 


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