Wednesday, January 2, 2013

Happy New Year!

Welcome 2013!

We rang in the New Year with mexican food, wigs, and good friends:

It was a lot of fun, until I pushed Den into a wall of windows and broke one of them out. Luckily our host said that it's not a real party until something gets broken. I appreciated the grace, but still felt like an asshole regardless.

On New Year's day we had brunch at Max's Wine Dive and hung out inside all day watching football and cooking. I tried a new black eyed pea chili recipe this year and loved it! I typically only bust out the black eyed peas on January 1st, but this was so good that I'm saving the recipe to use throughout the year!
  • Black Eyed Pea Chili (Adapted from Southern Living)
  • 1 lb. ground beef
  • 1 lb. hot italian sausage
  • medium-size sweet onion, chopped
  • garlic cloves, minced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 tablespoon olive oil
  • (6-oz.) can tomato paste
  • (14.5-oz.) cans diced tomatoes 
  • 2 cans of black eyed peas
  • (12-oz.) bottle dark beer (I used Guinness)
  • (4.5-oz.) can chopped green chiles
  • 2 teaspoons salt
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground red pepper
  1. 1. Cook first 3 ingredients in a Dutch oven over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink; drain.
  2. 2. Cook chili powder and cumin in hot olive oil in Dutch oven over medium heat, stirring constantly, 2 to 3 minutes or until fragrant. 
  3. 3. Add tomato paste, and cook, stirring constantly, 2 minutes. 
  4. 4. Add diced tomatoes, next 7 ingredients, and beef mixture; bring to a boil over medium-high heat. 
  5. 5. Cover, reduce heat to medium-low, and simmer 30 minutes. Serve with desired toppings.

Hope everyone had a great time celebrating the New Year!

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