June 21, 2008

Leinie's Family Reunion Chili Cookoff

These aren't my "traditional" recipes, but they must be posted because they involve family and Leinenkugel's beer. These chili recipes were part of the Leinie's cooking contest at their annual family reunion.

This first recipe was concocted by my team, which also had my mom, my husband and about 10 other people.

Chili con Creamy
1 clove garlic
1/2 large onion
1/4 cup olive oil
1/3 jalapeño pepper
1/3 poblano pepper
1/2 bell pepper
1/2 red pepper
1/2 yellow pepper
1/2 orange pepper
1 tsp. cumin
1 tsp. chili powder
1 tsp. cinnamon
1 Tbsp. crushed red pepper
1/2 tsp. salt
2 cups ground beef, browned and drained
1 can tomato sauce
1 can diced tomatoes
6 oz. Leinenkugel's Creamy Dark
1 can kidney beans
1 can chili beans

Dice all vegetables. Cook onion and garlic together with olive oil over medium heat about 5 minutes. Add all peppers and seasonings. Cook another 5 minutes. Add beef, tomato sauce tomatoes and beer. Simmer about 30 minutes. Add kidney and chili beans. Simmer another 20 minutes while enjoying remaining Creamy Dark. Serve chili with tortilla chips and cheese.

Big Butt "Sweet Cheeks" Chili
¼ cup virgin olive oil
1 large onion, chopped fine
1 clove garlic
1 jalapeño, chopped fine
1 habanera, chopped fine
1 each of red, orange, and green peppers, chopped fine
1/8 cup celery and cilantro leaves
¼ cup chives
2 stalks celery, chopped fine
1 can each of black and kidney beans, drained
1 can chili beans, not drained
2 cans of diced tomatoes
1 can tomato sauce
2 ½ cups browned ground beef
2 Hershey chocolate bars
¾ cup of Leinenkugel’s Creamy Dark
2 tsp. cumin
4 1/2 tsp. chili powder
1/2 tsp. crushed red pepper
1/4 tsp. black pepper

Combine all ingredients and simmer. Drizzle with melted chocolate.

June 7, 2008

Raisin, Cinnamon and Nut Wheat Bread

This bread smells delicious. And it tastes good, too. It works well for French toast.

Raisin, Cinnamon and Nut Wheat Bread
1 1/3 cups water
2 tsp. rapid-rising or active dry yeast
1 1/2 tsp. salt
1 1/2 tsp. cinnamon
1 1/2 Tbsp. brown sugar
1/2 cup non-fat dry milk
2 Tbsp. butter
2 cups whole wheat flour
2 cups bread flour
3/4 cup raisins
3/4 cup chopped walnuts

Heat the water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl with yeast, salt, cinnamon, sugar and milk. Let stand 5 minutes. Bead in butter and whole wheat flour until smooth. Cover and let stand 15 minutes.

Slowly add bread flour until a soft dough forms. Knead dough until it pulls away from the sides and is smooth, springy and soft to the touch. Knead in raisins and walnuts. Remove dough hook, cover bowl and let dough rise until doubled, about 1 hour.

Lightly grease two medium loaf pans. Punch dough down onto lightly floured surface, and divide and shape into two oblong loaves. Place in bread pans, smooth side up. Cover and let rise until almost doubled, about 45 to 60 minutes.

Bake at 375
ºF 30 to 35 minutes until loaves are golden. Remove from pan and cool on wire racks.