looks like its going to be a cool christmas warm up with some award winning chili

what award you ask? well we just won the dilworth chili cook off
best red chili
and peoples choice
Chili

1 ½ lb ground beef
1 lb braised short ribs (cooked brisket can be substituted here and is available at most grocery stores)
¼ cup garlic chopped
1/3 cup ancho spice
1/8 cup cumin
6 cups canned roma tomatoes pulsed in processor (preferably alto cocino or san marsano)
2 cans light beer
¾ cup tomato paste
1 pint veal stock
1 ½ cups red beans, cooked
1 ½ cups white beans cooked
1 ½ cups black beans cooked
1 cups red peppers, small dice
1 cups green pepper, small dice
1 cups poblano pepper, small dice
1 ½ cups yellow onion, small dice
salt and pepper to taste

top with sour cream ,scallions and good aged sharp cheddar

Sweat garlic and onions for 5-7 minutes and then add peppers and cook for additional 5 minutes.
Add spices and cook for 3 minutes more.
Add ground meat and brown.
Now add tomato paste and cook for 7 minutes.
Add all remaining ingredients and simmer for 40 minutes.
Season with salt and pepper.

This recipe is good the first day, but great 2 days later.

What to do with your Thanksgiving leftovers, here’s one option:

Braised Turkey Cacciatore
glazed turnips, smoked bacon, brussel sprouts & fingerling potatoes
mushroom jus

• 1 1/2 pounds plum tomatoes, coarsely chopped
• 8 ounces mushrooms
• ½ cup diced bacon
• 1 pound turnips, diced
• ½ pound fingerling potatoes
• ½ pound brussel sprouts
• 1 very large red onion, thinly sliced
• 5 tablespoons olive oil, divided
• 2 tablespoons Sherry wine vinegar
• 3 # Raw Turkey
• 1 1/2 tablespoons chopped fresh rosemary, divided
• 1/2 cup Cabernet
• 2 Cups diced tomatoes
• 1 cup chicken stock
• 1/3 cup thinly sliced basil, divided
• 2 tablespoons drained capers, divided

In a sauce pot add plum tomatoes, mushrooms, fingerling potatoes, turnips, brussel sprouts, onions and sauté. Season generously with salt and pepper and sauté until golden brown. Add in oil and vinegar. Sprinkle chicken with salt, pepper, and 1 tablespoon rosemary.
Heat remaining 2 tablespoons oil in heavy large deep skillet over medium-high heat. Add turkey and sauté until golden brown, about 3 minutes per side Add wine to skillet and boil until wine is reduced by half, scraping up browned bits, about 1 minute. Stir in canned tomatoes with juice, then stock and bring to boil. Reduce heat to medium and simmer 10 minutes to blend flavors. Place skillet in oven and roast uncovered until turkey is cooked through and juices run clear when pierced with knife, about 1 hour. Remove skillet from oven. Stir in roasted vegetables, remaining 1/2 tablespoon rosemary, half of basil, and half of capers. Simmer over medium heat until vegetables are heated through. Season with salt and pepper.

Happy Thanksgiving

Thanks Mimosa Grill Staff for making yet another Thanksgiving a great one, and thank you to all of our friends and extended families for coming out to dine this Thanksgiving. We are getting ready for the 2012 with some great cooking classes, come in a get you gift cards now for christmas