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Cup Of Chili Archive

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The calendar year of 2007 was dominated by Hendrick Motorsports. The four-car lineup of Kyle Busch, Jeff Gordon, Jimmie Johnson and Casey Mears earned 18 victories, which was exactly half of the points-paying events that season. That mark of 18 wins serves as the most by the organization in a single season. Hendrick Motorsports rolled off a stretch of nine wins in 10 races that started with Johnson's first win of the season at Las Vegas Motor Speedway in the third race of the year. In that run of wins was the first race to use "The Car of Tomorrow" - the fifth race of the season, which came at Bristol Motor Speedway. The weekend began with Gordon becoming the first driver ever to take pole in the new car. While Gordon would ultimately settle for a third-place finish in the race, it was Busch driving the famed No. 5 Hendrick Motorsports entry that took the checkered flag for the first-ever victory in "The Car of Tomorrow" era. While it does not reside in the archives, this exact chassis is for sale through the Hendrick Motorsports certified race cars program.

As for the archives, there are several interesting artifacts from the 2007 season. The display celebrating the dominating season contains a die-cast from each victory of the year. This is especially unique as the collection features both fourth-generation and "The Car of Tomorrow" models. The team won nine races in each style of car, a mark of their consistency between the two rules packages. Their speed with both styles of race car served as a key factor in winning a seventh championship.

Debbie Hood requested the recipe for Buffalo Chili served at The Wicked Hop, 345 N. Broadway, in the Third Ward. She called the recipe "tasty" and said her son-in-law called it the best chili he ever had.

2 pounds ground beef1 to 2 tablespoons vegetable oil1 large onion, diced4 ribs celery, diced1 large yellow bell pepper, diced4 cloves garlic, minced2 bay leaves3 tablespoons chili powder1 tablespoon unsweetened cocoa powder1 teaspoon ground cinnamon1 teaspoon salt1 bottle (12 ounces) beer1 can (8 ounces) tomato sauce2 cups water2 cans (15 ounces each) pinto beans, drained and rinsed

Brown ground beef in a large stockpot in 1 tablespoon oil. Remove with a slotted spoon. (If desired, drain off some grease; or if needed, add more oil.) Add onion, celery and bell pepper and sauté until soft, about 5 minutes. Add garlic, bay leaves, chili powder, cocoa, cinnamon and salt and cook 30 seconds or until fragrant.

Add beer, tomato sauce and water. Bring to a boil then reduce heat to low. Add beans and ground beef and simmer 1 to 1 hours. Add water if needed to create desired consistency of chili. Add additional salt to taste.

She wrote: "When I lived in Milwaukee, I rarely missed the opportunity to get some of Comet Café's vegetarian chili. As it was served only on weekends, it was a special event. And now that I live in France, I can't stop thinking about it. I have dreamed of having this recipe for years now."

Valeri and Adam Lucks, owners and managers, sent the recipe. Andy Menchal, a manager, said that at one time staff at the restaurant added about one heaping tablespoon of peanut butter to add texture to the chili. They stopped adding this ingredients a few years ago because some customers were allergic to peanuts.

This recipe came from a friend of Cindy Eggert-Johnson, who coincidentally always makes it on Halloween for neighbors who stop by during trick-or-treating. Eggert-Johnson made it for her mother several times, and she loved it, too. (But she always came back to her classic chili.)

This Pork Chili Verde is ready for anything. For a stress-free dinner party, make the chili the night before; as with most slow-cooked dishes, it tastes even better the second day. It also freezes well.

Meanwhile, in a sauté pan, heat remaining 1 tablespoon oil and cook bell peppers and the 1 cup onion 4 minutes or until onions are soft, stirring frequently. Stir into cooked beef. Add stewed tomatoes, beer, chili powder, cumin, paprika and bouillon (add beans here, if using). Bring just to a boil over medium-high heat, reduce heat, cover and simmer 45 minutes. Stir in salt.

Kimberly Smith, West Bend, requested the recipe for turkey chili from Larry's Brown Deer Market, 8737 N. Deerwood Road, Brown Deer. She wrote: "It's the best I have ever tasted and I would be delighted if I could find out how to make it. Even my husband requested I find out the recipe so we can have it any time the craving hits."

In large, heavy-bottomed pot, cook turkey over medium heat until cooked through. If turkey has excess fat, drain meat in colander, then add back to pot. Add chili powder and let cook a few minutes. Add onion and celery, cook 5 to 7 minutes, stirring occasionally. Add garbanzo beans and stir. Stir in tomato juice, diced tomatoes and chicken stock. Bring to a boil, then reduce heat and let simmer an additional 30 to 45 minutes. Season as desired with salt, pepper and hot pepper sauce.

2 tablespoons olive oil1 onion, diced2 bell peppers, diced3 sweet potatoes, peeled and diced (about 2 pounds)3 cloves garlic, minced4 cups vegetable broth2 cans (10 ounces each) diced tomatoes with green chiles2 cups cooked lentils (can be made in advance and refrigerated)1 tablespoon chili powder (or to taste)1 tablespoon ground cumin1 tablespoon paprika teaspoon cayenne pepper or more to tasteKosher salt and freshly ground black pepper to tasteGreek yogurt for serving (optional)

Heat olive oil in a Dutch oven or large soup pot over medium-high heat. Add onion and bell peppers and cook, stirring occasionally, until tender, about 3 to 5 minutes. Add sweet potatoes and garlic and cook, stirring occasionally, until potatoes begin to soften, about 5 to 7 minutes. Stir in vegetable broth, diced tomatoes, cooked lentils, chili powder, cumin, paprika, cayenne pepper, and salt and pepper.Bring to a boil; reduce heat and simmer until thickened, about 30 minutes. Remove about 4 cups to a blender and puree until smooth. Stir back into the chili. Puree more of the chili, if desired, to achieve your preferred consistency.Serve immediately, garnished with Greek yogurt, if desired.

"The basis for this recipe goes back probably 20 years. I clipped it out of Better Homes and Gardens and didn't make it for several years. Finally I did - and loved it. Over the years, I made some modifications - no chili peppers and less meat, so that it's a bit less fatty and more of a hearty stew consistency.

I make lollipops very often and every time I use only the drumettes (the thick part of the wing, the part that has only one bone). I generally marinate the drumettes with a lemon, olive oil, garlic and sage mixture and I refrigerate them overnight. Yesterday I did the same thing and this morning I prepared some flavorful, tender and adorable lollipops. They were simply amazing but I decided to serve them with a spicy tomato and chili sauce which made them even better.

Smoke, with three pans of chips, for 4 to 8 hours. Brush with sweet chili sauce and continue smoking until fish is done. You will know when fish is done when it easily breaks apart and turns from a translucent color to white inside.

Whenever I am feeling uninspired in the kitchen or have some produce that is looking a little sad, I can always rely soup or chili to get me through. Here you'll find a collection of soup and chili recipes made with simple ingredients like a handful of veggies, some beans, and vegetable broth. Although most are stovetop recipes, many can be adapted for the crockpot too! 153554b96e

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