January / February 2018 Recipe of the Month
This month's recipe makes us smile! Why? The Super Bowl is fast approaching, so we need something hearty and perfect for feeding a bunch of rowdy football fans. Secondly, the recipe comes to us from one of the neatest cookbooks to hit the shelves in some time - COOKIN' WITH 'GRASS, Recipes from some of your favorite Bluegrass artists - by Becky Cantrell.
Even better, we have your 2018 SUPER BOWL Recipe! The recipe provided compliments of Darren Nicholson of Balsam Range fame. Balsam Range is one of the HOTTEST bands worldwide and this recipe is sure to be HOTTER.
Red Zone Chili
"I really hope you enjoy this. We fix this quite a bit in the fall and winter. It's hearty, but it's really easy to fix. I personally like extra heat, so I add a couple tablespoons of hot sauce along with the tomatoes." - D.N.
Bluegrass & Chili Lover!
- 2 pounds lean ground beef
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 2 cans (28 ounces each) crushed tomatoes
- 2 cans (16 ounces each) red kidney beans, drained
- 1/3 cup chili powder
- 2 teaspoons vegetable oil
- 1teaspoon ground cumin
- salt and pepper to taste
In a large soup pot, saute ground beef, onion, and garlic for 8-10 minutes or until beef is no longer pink. Drain and discard grease from the ground beef. Dump in the remaining 'gredients; mix well. Reduce the heat to low; cover and simmer for 30 minutes, stirring ocasionally.
Editor's Note: "Dump" and " 'gredients" are Darren's very special instructions. Lest there is a problem with the recipe, I suggest you do just that: "Dump the 'gredients."