Baseball is back. In honor of Opening Day, I hatched this tribute to America’s past time. Each of this chili’s constituents can be found cascading from the rear of a station wagon at a tail gating party near you. The only way to make this chili more baseball friendly would be to use peanuts and Cracker Jack. (I have exactly 275 more chili recipes to invent and prepare. Look for Peanut and Cracker Jack Chili sometime in the coming months.)
6 oz white onion, sliced
½ C beer (I used some homebrew- Red Kolsch, yum)
14oz Little Smokies (Hillshire Farms’ tiny little hot dogs), chopped
14oz can pinto beans, drained
½ C ketchup
2 T yellow mustard
1 T chili powder
½ T Northwoods Seasoning (Penzey’s)
1 t garlic powder
1) Melt butter in a pan on high heat
2) Add onions and fry until onions are soft
3) Add beer and boil for 1 minute. Lovely isn’t it?
4) Add remaining ingredients, mix well, and simmer for 15 minutes.
5) Serve over cooked macaroni.
If you are the type who enjoys one (or more) of the following: hot dogs, onions, beans, beer, ketchup, or chili- you’ll probably like this dish. The beer/ketchup dichotomy left us with a full-flavored broth which further improved with the addition of chili powder. In my chili bowl, I upped the ante by adding some sport peppers. (I shielded them from Chili Jr., as he suffers from an acute sport pepper phobia. The doctors say that, short of surgery, there is really nothing we can do.) Unusual neuroses aside, all enjoyed this chili. Maybe not a homerun, but a solid triple. Anyway, triples are far more exciting, as they require speed. No metaphor lost here, this chili went from conception to tasty inception in just under 25 minutes- a quick fix. In closing, Happy Opening Day and I hope your team won. That is unless they played my team.