Cincinnati-Style Chili
I feel a little blasphemous writing about Midwestern chili on a blog titled “The Austin Gastronomist.” Chili is the state dish of Texas after all! Texans are rightly pround of their chili, but we could learn a thing or two from the adventurous Cincinnatians, who traditionally season their chili with cinnamon and cocoa powder. This dish combines those sweet flavors with spicy peppers and smoky chili powder in a thick, hearty stew. Cincinnatti-Style Chili 1 tablespoon olive oil 1 large onion 2 bell peppers 1 jalapeno pepper 1 Serrano pepper 1 pound venison, bison, or beef...
Read MoreAustin Beer Week: Texas Chili Pie
I made this chili pie in support of the Rangers’ first ever World Series appearance and so far it is working! (We’re winning game one of the series as I type.) The idea for this recipe came from the concession food I liked to eat at Rangers games when I was a kid: frito pie! This healthier, non-processed version combines a spicy chili with hearty jalapeno cheddar corn bread. Pure Texan comfort food! If tomatoes and fresh beans were in season, I probably would have added them to the chili. However, this version will satisfy the most picky Texas Chili enthusiasts since it...
Read MoreRoasted Eggplant Soup & Big News!
You guys, I have big news!! This is the first of a series of posts sponsored by Greenling, my favorite purveyor of local and sustainable foods here in Austin. In exchange for a discount on my weekly grocery order, I’ll be posting recipes on the Greenling Local Blog that feature ingredients from their local box. I’m joining the fantastically talented Steph Cooks on the blog, plus Greenling owner Mason Arnold, and I couldn’t be more thrilled to be in such great company!! Without further ado: Roasted Eggplant Soup! Like most everyone in Austin, my allergies are terrible this...
Read MoreTexas Tailgate Chili
All week I’ve been looking forward to adapting this chili recipe to make use of the local, fresh produce and protein I have on hand. I made several changes and the finished product is delicious!! I substituted fresh pintos and tomatoes for the canned ingredients in the original recipe, plus I added a 1/2 bottle of Shiner (local beer, of course!) and used a mix of local ground turkey and pork sausage instead of factory-farmed beef. This chili been simmering on my stove for about 2 hours now, and it’s still going strong. It should be mighty flavorful in time for the Texas Tech...
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