Boilermaker Tailgate Chili

Original recipe found here: http://allrecipes.com/recipe/boilermaker-tailgate-chili/detail.aspx

Changes I made from the original-cook in slow-cooker 8 hours instead of on stove for 2. 2 cans of pinto beans drained and 1 can of spicy chili beans ( instead of 2 and 1), no celery, 1 jalapeño instead of 2 chili peppers, homemade "bacon bits", served with corn bread instead of corn chips. Made 3 very full bowls plus enough to freeze for another 4 bowls plus 3 more bowls worth (serves at least 10 hungry adults). We loved this chili.

Prep Time: 30 Min
Cook Time: 2 Hrs
Ready In: 2 Hrs 30 Min
Yield 12 Servings

Ingredients:
2 pounds ground beef chuck
1 pound bulk Italian sausage
1 slice bacon
2 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 jalapeño pepper, seeded and chopped
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (8 ounce) package shredded Cheddar cheese

Directions:
Heat a skilley over medium-high heat. Cook bacon until crispy, let cool. Chop into bits. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
Into the crock pot, pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, green and red bell peppers, chile peppers, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Add browned meat and bacon bits. Stir to combine, then cover and cool on low heat for 8 hours, stirring occasionally.
After a few hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
To serve, ladle into bowls, and top with shredded Cheddar cheese.

Chipotle Mexican Grill Black Beans

Supposedly this is the recipe they use at Chipotle for their black beans. I have made a "quick and easy" version which is below.

The real deal: http://www.chipotlefan.com/index.php?id=forums&board=rec&view=831

Ingredients:
1 pound dried black beans
1 green bell peppers, halved and seeded
8 cups water
1 medium onion, quartered
2 cloves garlic
1 teaspoon dried oregano
1 teaspoon whole cumin seed - toasted
1 bay leaf
salt to taste
1/4 cup dry sherry
1 tablespoon red wine vinegar
2 tablespoons olive oil

Directions
Soak the beans, then drain beans and cover with 8 cups (approx) fresh water.
Simmer, covered for approximately 1 1/2 hours, or until the beans are almost tender.

Combine green bell pepper, onion, garlic, oregano, cumin, bay leaf
and a little of the cooking water in a blender. Blend on low until the mixture is smooth.

Add blended mixture to the beans.
Bring to a boil again, then reduce heat to simmer.

Add salt, sherry, and vinegar. Simmer, uncovered, until the bean mixture becomes thick, about 2 hours. Add olive oil immediately before serving

This is my quick version:
1 can black beans, rinsed and drained
1/2 t. minced garlic
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
salt to taste
1 T. dry sherry
1 tablespoon red wine vinegar
2 tablespoons olive oil

Combine all ingredients in a microwave safe dish. Heat 2 min on high. Stir well.

Best Ever Brisket

This is delicious and makes plenty for a crowd. Served it with collard greens last time.

Found here: http://allrecipes.com/recipe/best-ever-brisket/detail.aspx

Prep Time: 10 Min
Cook Time: 4 Hrs
Ready In: 4 Hrs 10 Min
Yield 16 servings

Ingredients
2 tablespoons chili powder
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon white sugar
1 tablespoon seasoned salt
1 (4 pound) beef brisket
1 1/2 cups beef broth

Directions
Preheat oven to 350 degrees F (175 degrees C).
Combine the chili powder, salt, garlic powder, onion powder, black pepper, sugar, and seasoning salt in a medium bowl, and blend thoroughly. Apply rub to surface of brisket.
Cook brisket, uncovered, in preheated oven for 1 hour. Remove from oven and add beef broth to roasting pan. Lower oven temperature to 300 degrees F (150 degrees C), cover roasting pan tightly with foil, and cook 3 more hours. Let brisket rest 30 minutes before slicing.

Chocolate Zabaglione

We first tried this at the Valentine's dinner Matt and Jacob Samad and Peter Kananen cooked for us. Matt and I decided to make it again last night. So delicious Matt has now named it "Zabagli-yummy". :)

Found here: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chocolate-zabaglione-recipe/index.html

Recipe courtesy Giada De Laurentiis

Total Time: 21 min
Prep 15 min
Cook 6 min
Yield: 6 servings
Level: Intermediate

Ingredients
1/4 cup whipping cream, or heavy cream
1/2 cup semisweet chocolate chips
8 large egg yolks
2/3 cup sugar
1/2 cup dry Marsala
Pinch salt
1 pound fresh strawberries, hulled and quartered

Directions
Add cream and chocolate to a heavy small saucepan. Cook over low heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm.
Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat.
Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture.
Divide the strawberries among 6 coupe dishes. Pour the warm zabaglione over the strawberries and serve.