I love beer, so I don’t know why I’ve never cooked with it before! I love chili and my usual standby is Cooking Light’s All-American Chili. However, it takes forever to make. So this year, I decided to not go anywhere for the Super Bowl and make a new chili. So the search was on for a chili recipe that didn’t require me to a) spend a lot of time in the kitchen and b) spend a fortune at the grocery store. I found Cooking Light’s Beef & Beer Chili and with a few ingredients I had everything in the house. In addition, it is healthy (only 261 calories per serving!)
I don’t like hot chili; you know the ones that require you to pile on the sour cream, so I liked the fact that this one didn’t require any chile’s just chili powder.
To complete my meal, I made a batch of cornbread and nothing beats Jiffy cornbread mix – mix, milk and an egg. Stir it up, pop it in the oven, and you’re done. I also made my favorite appetizer – Barefoot Contessa’s Guacamole Dip. I could eat this every day it is so good. Not only is it good, but if you are having a party it is a very visually appealing side dish to serve to guests. The recipe is as follows:
- 4 ripe Haas avocados
- 3 Tbsps freshly squeezed lemon juice
- 8 dashes hot pepper sauce
- ½ cup small diced red onion
- 1 large garlic clove
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 1 medium tomato, seeded and small diced (Note: You can substitute grape tomatoes and leave the seeds in)
Cut the avocados in ½, remove the pits, and scoop the flesh out of their shells into a large bowl. Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt and pepper, toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.
Looking forward to making my next batch of chili for my neighborhood’s first-ever chili cook off! I’m making “Eye Poppin’ Chili”. According to mom, it’s a winner. Stay tuned for a future blog!