Gasp! Chili with Beans

I know, I know, what in the @#&$%! must I be thinking! I'm a Texan!! The HUNGRY TEXAN by golly! Fact is, even after that long winded post about Real Texas Chili, blah blah blah, I'm Hispanic. And I like beans. And beer. Period.

And purist-pride aside for a moment, my mom always made chili with beans and beer (and tomatoes) and the first chili I made was with beans and beer. This is that chili. It's delicious and satisfying, and I may have won several chili cookoffs with this very recipe. (I did!)


Make this, enjoy it, and literally swallow your pride for a minute. It's ok you have my permission.

Gasp! Chili with Beans
(printable recipe)

4 lbs. coarse ground chili meat*
1 1/2 c diced onion
1 1/2 c diced red bell pepper
2 large jalapeños, sliced thin
4 cloves garlic, minced
1 bottle of beer
2 (15 oz.) cans stewed tomatoes, chopped w/ juice
2 (15 oz.) cans red kidney beans, drained
1 (15 oz.) can black beans, drained
chili seasonings to taste (sorry, I can't give out the whole recipe!)


*Start with good quality meat. My butcher uses coarsely ground steak and roast trimmings. It may be a little pricey, but is worth every penny in texture and flavor.

Saute the veggies in a little oil, add the meat and cook until half done. Add the beer and tomatoes. Simmer a few minutes then add the beans and seasonings. Simmer 30 minutes, stirring occasionally.

Monterrey Restaurant & Bar

Cool neon and hand painted signage at Monterrey off of Ross and Greenville Ave.

Happy Halloween!

Hope it was spooky and fun!

The Hungry Texan's Ultimate Italian Sub

It's no secret that I love Italian food. If I hadn't been born Hispanic I would pray to be born Italian. I love pasta, pizza, and all the cheeses, sauces, and delicious deli meats. Jimmy's Food Store is one of my favorite spots in town to stock up on the good stuff. They have just about everything you'd need to make a gourmet Italian meal, or make one mean Italian Sub.

Enter this sandwich. I call it the Hungry Texan's Ultimate Italian Sub. It can feed 4 men (with hearty appetites) and definitely lives up to its name with layers upon layers of meat, cheese, and various roasted and pickled condiments. It's the perfect sandwich to take to a picnic, potluck, or even tailgating... Even though I'm not really into sports I'm sure some of you out there are following the World Series, Go Rangers! Watch the game(s) and chow down on this sandwich.


the Hungry Texan's Ultimate Italian Sub
(printable recipe)

1 large round loaf, about 10" in diameter
1/2 lb. mortadella
1/2 lb. capicola
1/2 lb. genoa salami
1/2 lb. prosciutto di parma
1/3 lb. provolone
1 jar (16 oz) olive salad (I use Boscoli)
1 jar (7 oz) roasted red peppers, sliced
1 jar (12 oz) marinated artichoke hearts, drained & chopped
1 jar (12 oz) mild banana peppers, sliced

Carefully slice the loaf in half to form a large bun. Scoop out the insides (top and bottom) to make a large cavity for the filling. Begin layering the various meats, cheese, and condiments. It helps to lay everything out assembly line style and layer in order, making sure to get everything evenly distributed. Be sure to use all the meat and cheese, you'll likely have extra condiments (these can be served on the side if you like). Once the loaf has been filled and topped off wrap it tightly in plastic wrap. Put a heavy pan over the top to weigh it down and chill the sandwich for at least 4 hours to let the flavors come together. Unwrap, slice in wedges, and drizzle with balsamic vinegar.

Homemade Cracker Jack

Here's a great last minute snack to make for your Halloween festivities: Homemade Cracker Jack.

I remember eating lots of Cracker Jack as a kid. There was something about that simple cardboard box, the sweet and crunchy popcorn, and the thrill of the prize inside. It was always one of my favorite treats. I still love Cracker Jack but I can never seem to find it in the nostalgic paper box, and the prizes? meh. The last time I got one it must've been a temporary tattoo... what happened to the toys?! I digress, but the crunchy, sweet, salty, popcorn is still just as good. Although these days, I pull out a handful of pantry staples and make my own. (with extra peanuts!)


Homemade Cracker Jack
(printable recipe)

3 tbsp. canola oil
1/2 c un-popped popcorn
1/2 c (1 stick) butter
1 1/2 c dark brown sugar*
1/2 c corn syrup
1 tsp. salt
1 tsp. vanilla
1/2 tsp. baking soda
1 c salted peanuts

Heat the canola oil over a medium high heat with 3 kernels of corn. When they pop add the remaining popcorn and cover, leaving the lid propped open (to allow steam to escape). Shake the pot until all the popcorn has popped, about 2-3 minutes. Remove from heat and set aside.

Melt the butter in a large sauce pan, stir in sugar and syrup. Bring to a boil, stirring constantly to dissolve sugar. Cook 8 minutes and remove from heat. Stir in salt, vanilla, and baking powder (stir quickly and carefully as the syrup will foam up!) Stir in the peanuts and popcorn, make sure they are coated thoroughly. Spread the mixture out on a greased baking sheet to cool completely.


It will look glorious and irresistible. Sneak a quick taste, its ok. Just don't burn yourself!
Once it has cooled break apart into clusters or bite size pieces. Keep in a ziploc bag, stays fresh for at least a week! (if it lasts that long)

*Use dark brown sugar for that familiar Cracker Jack taste. Use light brown sugar if you're not a big fan of molasses, it will still taste great!

Chicano Pop Art by Patrick Murrilo

I may have to buy some of these paintings or prints, I love this artist's style - so colorful and vibrant. Very Posada inspired.

Chicano Pop Art by Patrick Murrilo

Dia de los Muertos

Dia de los Muertos is fast approaching, if you haven't figured out what you're making or need a little inspiration, look no further. Here's everything I featured this month that would be perfect to make to celebrate and honor the dead.

Pan de Muertos
Capriotada
Mole Poblano
Chicken Mole Enchiladas (Enmoladas)
Sugar Skulls
Atole de Arroz
Paper Flowers
Pumpkin in Syrup

Also I wanted to share my take on a traditional altar that I created for my dog Jack. Making altars for dogs may differ from the norm, but he was such a big part of our family it only seemed fitting to honor him this year.

I draped the table (and several boxes) in a colorful throw and set out bouquets of paper flowers, candles, and sugar skulls. It is believed that the dead need nourishment after their long journey home so food and water are always placed on the altar. I have the traditional pan de muertos and tamales, I also set out marranitos which he always begged for, and of course a bowl of kibble and his water dish.


The aroma from the flowers and incense (usually copal) is said to be consumed or used by the spirits. They also consume the essence of the food, it is later eaten by the family or given away even though some believe it has no nutritional value.


I have also brought out a few of Jack's things, his collar and tag and a favorite toy we called the "skunk ape".

Just putting this all together was a great experience and a wonderful way to celebrate and remember Jack's life. I love the Dia de los Muertos tradition in that it is a positive view of death, it is not feared or viewed as the end of life. The dead are honored and celebrated, and it is a time for families to come together to tell stories and remember the happy times they shared with their departed relatives.

For more information on Dia de los Muertos and its traditions, food, and practice see the links below:

AZCentral
List of Books for further reading
Palomar College Site for the Dead
Wikipedia