10th Annual (11th) Miss America Chili Night!

It all began ten years ago...

Meghan ended her first year of competing in local Ohio pageants --uh, scholarship programs!-- and Miss America was ready to be telecast. Of course, we had to gather to cheer on our Ohio girl who wore that year's coveted crown! Meghan asked whether we'd host a small party for the event and we agreed--deciding on a big pot of "Mom's Chili" and corn bread to feed the fans.

However, on the "day of the pageant," we learned that we had miscalculated and the pageant wasn't until the following weekend. At least we hadn't missed it! Undaunted, we held our first "Not Miss America Chili Night" anyway and then repeated the same menu the very next weekend--because that's how we roll. So, there's our explanation of why this year was our 10th Annual (11th) Miss America Chili Night.

Here's my recipe, which is based on the simple recipe my mom always made; however, she used ground beef and we now use ground turkey so Gayle can enjoy, too. This recipe isn't very scientific but it seems to work--and it's great for feeding large groups during cold weather.

Mom's Chili

In a large stock pot, brown:
2 lbs. ground turkey (or ground beef)

While cooking, liberally sprinkle meat with approx.

1-2 T. taco seasoning
salt and pepper

Add:
1 large onion, diced--cook until transparent.

Add (including liquid in cans), in no particular order:
1 giant can of dark red kidney beans (or about 4 regular cans)
1 15 oz. can black beans
1 15 oz. can mild chili beans
1 15 oz. can tomato sauce
1 28 oz. can petite diced tomatoes
3-4 T. chili powder
1 can of water

Heat until it begins to bubble then reduce heat to low and simmer for about an hour, stirring every once in while so nothing sticks to the bottom of the pot. As with most soups, it tastes even better the next day. And, of course, you can adjust the amount of canned goods to your taste (more beans/tomato sauce/water/whatever).

However, the pièce de résistance is in the building of your bowl. In the style of my sister, Kathy, it's done in layers beginning with Fritos in the bottom of the bowl. So, from the bottom-->up:

-->Fritos™
  -->Chili
    -->Finely chopped onion (opt'l)
      -->Shredded Mexican cheese
        -->A generous dollop of sour cream
          -->and a finishing dash of hot sauce (optional)

Add some warm buttered cornbread (Jiffy Mix!!!), and all's right with the world. Until the gas catches up with you in the morning. Hahaha!

Buon appetito! (It's good to be back...)

Sweet Treats: Snickerdoodles!

I've gotten quite a few recipes from my Mom that I cherish, especially sweet treats: nut rolls; boiled chocolate, peanut butter and horseshoe cookies (actually, I think the horseshoe recipe came to Mom from Aunt Helen); pineapple upside-down cake, etc. But this one is special--snickerdoodles. When she made them, we ate a many as we could get, still warm from the oven, until she realized we were being pigs and we got cut off. Dad likes them without the cinnamon-sugar coating; we wouldn't have them without! (Plus, you have a second use for the cinnamon-sugar mix you used for yesterday's Cable Cars. That's a "callback"!)

So here, for posterity, is Mom's time-honored recipe. (I'll take a pic the next time I make them.) xoxo

SNICKERDOODLES
(from Eileen Quattrocchi)

Mix:
✔ 1 cup shortening (not butter flavored)
✔ 1-1/2 cups sugar
✔ 2 eggs

Add:
✔ 2-3/4 cups flour
✔ 2 teaspoons cream of tarter
✔ 1 teaspoon baking soda
✔ 1/2 teaspoon salt

Roll in balls and then into a cinnamon/sugar mixture. Bake at 400° until tops are cracked. Do not let the bottoms brown--the cookies will get hard too fast if you do.

Buon appetito!