Chili

My Favorite Chili

INGREDIENTS
2 Tbsp Baklouti Chile Olive Oil
1 medium onion, diced
1/2 Cup celery, chopped
1 medium red bell pepper, diced
1 clove garlic, diced
1-1/2 lbs ground beef
1 tsp Sea Salt, Fine
1 Tbsp New Mexico Chile, Powder
1 Tbsp Cumin, Ground
1 tsp Paprika, Premium Grade
1 4 oz can tomato paste
2 Tbsp brown sugar
1 Cup beef broth
1 Cup chicken broth
1 Cup salsa
1 14 oz can diced tomatoes
1 8 oz can green chiles
1 15 oz can black beans, drained and rinsed
1 15 oz can chili beans
1 can white hominy beans

Toppings:
shredded cheddar
sour cream

STEPS
Add olive oil to a large dutch oven over medium-high heat. Once the oil is hot, add the onions, celery, and bell pepper. Sauté until vegetables are soft, about 4 minutes. Add garlic and sauté until fragrant. Add ground beef to garlic – vegetable mixture, breaking it up with the back of a wooden spoon. Cook until meat is browned, about 6 minutes.

Add spices, tossing to coat, and cook for about 2 minutes. Stir in tomato paste and brown sugar. Add beef and chicken stocks and scrape up any browned meaty bits from the bottom of the pan. Bring chili to a simmer then add salsa, diced tomatoes, green chiles, and beans. Continue to simmer, on medium-low, for 1 hour, stirring occasionally to keep the ingredients from sticking to the bottom of the pan.

Top as desired and serve!

This recipe comes from customer Anita V. of Des Moines and it won 1st Place at our 2018 Iowa State Fair Chili Contest.

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Jalapeno Cornbread

INGREDIENTS
1 Cup buttermilk
1/4 Cup Butter Olive Oil or butter (plus extra for the loaf pan)
2 eggs
1 Cup cornmeal (plus extra for the pan)
1 Cup all-purpose flour
2 Tbsp sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp Sea Salt, Fine
2 Tbsp Jalapeño Chile, Diced
Honey Sugar, Granulated

STEPS
Preheat oven to 375°F. Soak Diced Jalapeño with just enough room-temperature water to cover for 20-30 minutes to rehydrate. Drain excess water and set aside. Prepare a 9×5 loaf pan by oiling with some Butter Olive Oil (or melted butter), and dust your oiled pan with a sprinkle of corn meal. Set aside.

In a small bowl, whisk together the buttermilk, Butter OO (or melted butter), and eggs. In a large bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Pour liquid ingredients into the dry ones, and stir to just combine. Try to blend away lumps of dry ingredients, but also do not over-beat the batter. Fold in drained, rehydrated jalapeño.

Pour mixture into prepared pan, sprinkle with Honey Sugar, Granulated and bake at 375º for 30 to 40 minutes. Remove from oven when a toothpick, inserted in the middle of the cornbread pan, comes out clean. Allow to cool on a wire rack for at least 10 – 15 minutes before removing cornbread from pan.

Serve warm with butter and/or some honey or maple syrup.

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Time To Start Thinking About the 2018 Iowa State Fair!

2018-Iowa-State-FairThe opening of the 2018 Iowa State Fair is only 44 days away!

That date may still feel pretty far away, but your deadline for entering AllSpice’s cooking contests is zooming up on us really soon. You don’t have to make your delicious entries until August, but the registration deadline is this weekend, Sunday, July 1.

AllSpice Contests at the 2018 Iowa State Fair:
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Rory’s ‘Smokin’ Coffee’ Chili Recipe Showcased in Latest DSM Magazine

There is a little piece in the latest issue of DSM Magazine about AllSpice Owner Rory Brown’s chili that was written by local food writer Wini Moranville for her “I Snagged the Recipe” column.

Moranville says, “From college until just a few years ago, I made the same chili recipe winter after winter. Then I tasted Rory Brown’s Smokin’ Coffee Chili and realized there was no going back.”

She especially loves (no suprise!) the spices in Rory’s chili recipe: “that blend of warming seasonings that thaw you through and through on a cold winter’s night.”

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Cold Weather, Warm Meals: A Bright Spot on Cloudy, Chilly Days

We knew it was going to have to happen sometime.

snowy-forecast-iowa-oct-27After a very mild September, and quite a few seventy-degree days in October, cold, wintry weather has returned to Iowa, with temps swooping down below freezing, and stiff winds blowing the autumn leaves right off the trees.

There’s even talk of snow across the state overnight on Friday!

When the weather turns chilly, our thoughts turn to making cozy evening meals at home, and warm weekend brunches with friends. If the thought of venturing out for supper in the freezing weather literally leaves you cold, here are five recipes that make staying in a real treat:
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