| Papa Bear Porridge Chili |
Goldilocks clearly didn't know what she was talking about when it came to the world of chili. If she
thought the Papa Bear's Porridge was too hot, it's because she was just plain too delicate. This chili is
a nice mild-to-medium heat and the polenta base really gives the dish a tamale-like feel. There's a
sweet smokiness to this dish that you'll love. Gotta think that you'll eat it all up, and then find the
softness of the couch to be "just right".
Level of Difficulty: Easy
Serves 6.
Lineup:
Chili
1.5 lbs. ground round
1 lb. ground pork
1 large onion, diced
2 tablespoons mild chili powder
1 tablespoon cumin
1 teaspoon coarse salt
1 teaspoon black pepper
1 (10 oz.) can Rotel Original tomatoes, undrained
1 (15 oz.) can tomato sauce
1 (15 oz.) can kidney beans, undrained
3/4 cup maple syrup
1 cup chopped green onions (garnish)
Polenta
3 cups water or chicken stock (or combination of both)
1/3 cup Bacos or other bacon bits
½ teaspoon salt
1 cup Instant Polenta
2 tablespoons butter
Playbook:
Brown the ground round, ground pork and onions, drain well. Stir in chili powder, cumin, salt, pepper,
Rotel tomatoes, tomato sauce, kidney beans, and maple syrup. Bring to a boil then reduce heat, cover,
and simmer for 30 minutes, stirring occasionally.
Make the polenta: In a medium saucepan combine water or chicken stock and bacon bits. Bring to a
boil. Stir in salt and polenta and cook for 5 minutes, stirring constantly. Stir in butter.
To serve: Spoon polenta into bowls, ladle chili on top and garnish with chopped green onions.
Special Teams:
Root beer in frosted mugs
thought the Papa Bear's Porridge was too hot, it's because she was just plain too delicate. This chili is
a nice mild-to-medium heat and the polenta base really gives the dish a tamale-like feel. There's a
sweet smokiness to this dish that you'll love. Gotta think that you'll eat it all up, and then find the
softness of the couch to be "just right".
Level of Difficulty: Easy
Serves 6.
Lineup:
Chili
1.5 lbs. ground round
1 lb. ground pork
1 large onion, diced
2 tablespoons mild chili powder
1 tablespoon cumin
1 teaspoon coarse salt
1 teaspoon black pepper
1 (10 oz.) can Rotel Original tomatoes, undrained
1 (15 oz.) can tomato sauce
1 (15 oz.) can kidney beans, undrained
3/4 cup maple syrup
1 cup chopped green onions (garnish)
Polenta
3 cups water or chicken stock (or combination of both)
1/3 cup Bacos or other bacon bits
½ teaspoon salt
1 cup Instant Polenta
2 tablespoons butter
Playbook:
Brown the ground round, ground pork and onions, drain well. Stir in chili powder, cumin, salt, pepper,
Rotel tomatoes, tomato sauce, kidney beans, and maple syrup. Bring to a boil then reduce heat, cover,
and simmer for 30 minutes, stirring occasionally.
Make the polenta: In a medium saucepan combine water or chicken stock and bacon bits. Bring to a
boil. Stir in salt and polenta and cook for 5 minutes, stirring constantly. Stir in butter.
To serve: Spoon polenta into bowls, ladle chili on top and garnish with chopped green onions.
Special Teams:
Root beer in frosted mugs
