Beef-and-Pork Chili Recipe!

Hello everyone!
I decided that since it is going to be such a cold, snowy weekend that I would share some recipes for some delicious chili. Let's get started!

Beef-and-Pork Chili
Prep: 45 Minutes
Total: 4 Hours, 45 Minutes
Makes: 6 to 8

Ingredients:
- 4 Dried Guajillo Chile Peppers; Stems Removed
- 4 Dried Chiles de Arbol; Stems Removed
- 1/4 Cup Extra-Virgin Olive Oil
- 2 Freshno Chile Peppers; Sliced
- 1 Red Onion; Sliced
- 6 Cloves Garlic; Crushed
- 2 Teaspoons Ground Cumin
- 1 Teaspoon Dried Oregano
- Kosher Salt and Freshly Ground Pepper
- 2 Tablespoons Tomato Paste
- 1 28-Ounce Can Whole Peeled Tomatoes
- 2 15-Ounce Cans Low-Sodium Beef Broth
- 2 Tablespoons Masa Harina (Corn Flour)
- 1 Tablespoon Packed Brown Sugar
- 1 Tablespoon Apple Cider Vinegar
- 2 Pounds Ground Chuck; Cut into 1/2-inch Cubes
- 2 Pounds Boneless Pork Shoulder; Cut into 1/2-inch Cubes
- 2 15-Ounce Cans Pinto Beans; Drained and Rinsed
- Sour Cream, Diced Red Onion, and Chopped Avocado for toppings
- Tortilla Chips; For Serving

Instructions: 
1. Toast the dried chiles in a large heavy-bottomed pot or Dutch oven over medium-high heat, turning often, until slightly darkened and fragrant, about 4 minutes. Remove to a plate and set aside. Heat 2 tablespoons olive oil in the pot. Add the Fresno chiles, red onion, garlic, cumin, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the onion softens, about 4 minutes. Add the tomato paste and cook, stirring, until the vegetables are coated, about 1 minute.

2. Add the tomatoes, beef broth, masa harina, brown sugar, vinegar and the toasted chiles to the pot. Bring to a boil, then reduce the heat to low; cover and simmer until the dried chiles soften, about 20 minutes. Working in small batches, puree the mixture in a blendar and transfer to a large bowl. Wipe the pot clean.

3. Season the beef and pork generously with salt and pepper. Heat the remaining 2 tablespoons olive oil in the pot. Working in batches, add the meat in a single layer and cook, turning until browned, about 7 minutes. Remove each batch to a bowl with a slotted spoon as you go.

4. Return the meat to the post along with the pureed mixture and 3 cups of water. Bring to a boil, then reduce the heat to low; partially cover and cook, stirring occationally, until the meat is tender, about 3 1/2 hours. Add the beans and cook until tender, 15 minutes. Serve with assorted toppings and chips.

Enjoy! 

Recipe of the Day - Cookie Edition!

Hello all!
Welcome to Recipe of the Day - Cookie Edition! I will still be posting another recipe of the day but I wanted to post this cookie recipe because it looks so yummy! Hope you enjoy!

Elvis Cookies
Prep: 20 Minutes
Total: 40 Minutes
Makes: About 50 Cookies

Ingredients: 
- Cooking Spray
- 3 Cups Sugar
- 2 Sticks (1 Cup) Butter; Softened
- 1 Cup Peanut Butter (Crunchy or Smooth; your call)
- 2 Tablespoons Molasses
- 1 Tablespoon Pure Vanilla Extract
- Big Pinch of Baking Powder
- 2 Teaspoons Kosher Salt
- 3 Very Ripe Bananas
- 2 1/2 Cups All-Purpose Flour
- 1 1/4 Cups Chocolate Chips
- 5 Ounces Pretzels, Smashed (About 3/4 cup Pretzel Crumbs)
- 10 Bacon Strips; Cooked Crisp and Chopped Fine

Instructions: 
1. Preheat the oven to 350F and spray a baking sheet or sheets with cooking spray.

2. In a big bowl, mix the sugar, butter, peanut butter, molasses, vanilla, baking powder and salt until it's all one color. Add the bananas and smash them up real good in there.

3. Add the flour and gently mix until incorporated, with no lumps

4. Fold in the chocolate chips, pretzel pieces and bacon

5. Using two spoons, form balls about the size of a large walnut and drop them on the prepared baking sheet(s) at least 2 inches apart. Place the sheets in the fridge to chill for 10 minutes.

6. Bake for 12 minutes, or until golden on the outside and super gooey in the middle. Let them cool on a wire rack off the baking sheet.

Enjoy!

Drink of the Month - January 2016

Hello and Welcome to a monthly blog post to which I am going to call 'Drink of the Month'.

January's Drink is Bloody Mary Pick-Me-Up

Ingredients (Makes 8 Drinks)
- 4 Cups of Tomato Juice
- 1/4 Cup Fresh Lemon Juice (From about 2 Lemon) plus wedges for garnish
- 3 Tablespoons Prepared Horseradish
- 2 Tablespoons Worcestershire Sauce
- 1 Tablespoon Sambal Oelek (Asian Chili Sauce)
- Kosher Salt and Freshly Ground Pepper
- 1 1/2 Teaspoons Celery Salt
- 1 Tablespoon Chili Powder
- 16 Ounces Cold Vodka
- Celery Stalks, Pickled Peppers, Jalapeno-Stuffed Olives and Pickled Okra for garnish

Instructions
1. Combine the tomato juice, lemon juice, horseradish, Worcestershire sauce, sambal oelek and 1 teaspoon of each salt and pepper in a large pitcher, stirring with a long spoon. Cover and refrigerate at least 2 hours or up to 2 days.
2. Combine the celery salt and chili powder on a plate. Moisten the rims of 8 glasses with lemon wedges; dip in the celery salt mixture and fill the glasses with ice. Add the vodka to the tomato mixture; stir to combine. Pour into the prepared glasses. Garnish with celery, peppers, olives, okra and lemon wedges.

Enjoy Your Drink of the Month!