Thursday, September 22, 2011

Bringing The Chile to Chili

September is coming to a close and the air is slowly becoming brisk cleansing the senses....  The windows are open and the cool breeze flows through the house.. It's Sunday with the tradition of gathering to watch the football games and consume spicy foods with friends has begun.  Whether you're curled up on the couch with a snuggly blanket or in a room full of friends and family, a treat to take the "Chill" out of the air adds just the perfect comfort to Sunday game day...

We have many favorites in our house but our favorite on a "chilly" Sunday is a seasonably spicy homemade chili to warm the soul.  To change up the game plan you have to change kick it up a notch with a play change... Being creative in the kitchen will make or break that extra point in the last seconds of play.

Let's add a new play to our Chili this weekend by making:

Chili Brisket in A Crock Pot


1 Rastelli Direct Heat & Serve Beef Brisket (thawed)
1/2 Cup Chopped Onions
1/2 Cup Chopped Green Peppers
1 Jalapeño chopped fine
1 Tsp. Koscher Salt
1 Tsp. Cracked Black Pepper
1 Tsp. Chili powder
                                                      1 Tsp honey
                                                      2 Garlic Cloves Crushed
                                                      12 oz. Chili sauce
                                                      1 can Pork and Beans

Place the Brisket with the fat side down in the crock pot with it's gravy.  Sprinkle the Salt, Pepper and Chili Powder over the top of the brisket.  Pour the chili sauce over top and drizzle the honey over the brisket.  Mix together the onions, peppers, garlic and pork and beans and layer over top of the brisket.  Cook on low about 2 hours and increase to high for 20-30 mins.  Shred the brisket with a fork.   And get creative with serving!  Cut out a round sour dough bread and fill the center with the chili. (have fun adjusting the spices to your taste too!)

Game day is not complete without our favorite beverage... In the spirit of the "Chill", we enjoyed an amazing wine from Chile with this dish....

2009 Pinot Noir from Casas Del Bosque  

Vineyard : 100% Pinot noir from the Casablanca Valley cropped at an average of 7 tons per hectare (2.8 tons per acre). Blend composition: 100% “Valdivieso” field selection (sourced from hillside blocks planted on a red clay mixed with decomposed granite).
Tasting Notes : Bright ruby red in colour, on the nose intense aromas of red cherry, citrus peel and fresh ginger dominate. In the mouth lashings of strawberry, cinnamon and nutmeg give way to an underlying 
note of damp earth. Fresh acidity along with firm tannins combine to give a taut structure and good length.

You've got a TOUCHDOWN with this play!!

No comments:

Post a Comment