The warmth and smokiness of mole in the form of a chili – what’s not to love about that?

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I hope you guys are ready for yet another themed recipe week because this week is CHOCTOBERFEST! Yes, an entire week dedicated to chocolate.

Now, if you know me you would ask, “Erin, why are you excited about Choctoberfest when you don’t even really like chocolate?” And I would have to admit that while true, I do enjoy chocolate paired with other things (particularly peanut butter). There’s nothing that says I have to have chocolate on chocolate action. 

So what did I start with? Chili made with chocolate!

I’ve actually made chili with chocolate before (and I’m no where near the first to do so), but I did also add peanut butter because I was feeling wild and crazy for #PBchocSat last year. (Which BTW I have been slacking even since I found out the season will actually start on Oct 24 so stay tuned!)

I have to admit, my dad’s classic chili will always be my go-to chili. But I love to play with other flavors and with chocolate on the mind I came up with this mole version and I was very pleased with how it turned out!

I shouldn’t be surprised given that I based it off the same recipe, but I added mole paste, cocoa powder, and even a little bit of minced up raisins. I promise you cannot tell they’re there, I asked Bob if he could identify any foreign bodies/flavors. What you do taste is a chili with a different kind of warmth other than the usual spice and a a bit of smokiness. Nothing wrong with any of that!

Scroll to the bottom of this post for more chocolate recipes but also remember to enter our self-hosted giveaway! Yes, we literally funded our own giveaway, no sponsors involved, just so we can brighten at least one persons day… in case a week full of chocolate doesn’t do the trick.

Four years ago: White Chocolate-Raspberry Eyeball Cupcakes

Five years ago: Fig, Prosciutto & Arugula Pizza

Six years ago: Apple Cinnamon Peanut Butter Bagel Bites

Seven years ago: Peanut Butter Baklava Bars

Eight years ago: Pork Chops with Pineapple Fried Rice

Nine years ago: White Chocolate Coconut Chili Macadamia Nut Cookies

HOLY MOLE CHILI

Print

Yield: 6-8 servings Cooking Time: 3 Hours 10 Minutes 3 Hours 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• Scant 1/4 cup olive oil
• 1 medium onion, chopped
• 3 lb. beef chuck steak, excess fat trimmed and cut into 1/4-inch cubes (I do half chuck pieces and half ground)
• 1/4 cup finely chopped raisins
• 3 Tbsp ancho chile powder (or regular chili powder)
• 2 Tbsp mole paste
• 2 Tbsp cocoa powder
• 2 Tbsp fresh Mexican oregano (or 2 tsp dried regular)
• 2 tsp cumin
• 2 tsp salt
• 1 bottle beer (try Modelo Negra)
• 2 (10.75 oz.) cans condensed tomato soup
• 1 (15 oz.) can tomato sauce
• 1 (15 oz.) can fire roasted tomatoes
• 1 (12 oz) can tomato paste
• 2 (15 oz.) cans kidney chili beans
• 1 poblano pepper, charred and chopped
• 1 cup shredded white cheddar cheese, plus more for topping if desired
• Preferred hot sauce (optional)

Directions

1. In a large pot over medium heat, cook onion in olive oil until tender. Add meat and brown*. Add all the seasonings and stir until evenly distributed. Add all remaining ingredients except beans, pepper, and cheese. Thoroughly mix and reduce heat to medium-low. Simmer uncovered, stirring occasionally, for about 3 hours or until meat almost falls apart and mixture is thick.
2. Add beans, pepper, and cheese. Simmer for another 15 minutes. Add hot sauce if desired to taste. Serve with additional cheese on top and with yellow tortilla chips.

Notes

* Alternatively, transfer meat-onion mixture to a slow cooker, mix all but the beans, pepper, and cheese, and set on low for 6-8 hours

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Waiting for a vaccine for coronavirus? In the meantime we have chocolate stout pudding shots!

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It’s been awhile since I have done a Science Sundays post, but since I’ve been getting a lot of questions about the COVID-19 vaccine clinical trial I enrolled in this week I decided to compile it all together here!

Yes, I volunteered to test out a experimental vaccine to protect against COVID-19. When I have told friends and family this bit of information it has been received with either praise and thanks or shock and fear. However, let it be known I am not doing this for the praise (or the money, I decided to sign up before remembering that’s part of it), nor should anyone be afraid for me. 

As a scientist by day, even though vaccines are not my specialty, I know a thing or two about them . But I am not here to go down that path, just accept it for now if you disagree (although I would love to chat), and let this post focus on how clinical trials work.

The vaccine trial for which I signed up is in Phase 3 of clinical trials, of which there are currently 9 other vaccines [1] to make it this far. It is record breaking to even think that we could have an approved vaccine in 2021 (fastest was 4 years for mumps [2]). But that’s not because they are skipping steps or lessening requirements, there have been a TON of people working on this as a result of increased funding opportunities and the virus being an easier target than others [3]. 

Fauci says speed on COVID-19 vaccine will not compromise safety

So what’s the process of a clinical trial? Once scientists have identified potential targets for vaccines and have proven their efficacy in pre-clinical studies, the next step is human trials.

In Phase 1 (currently 29), the vaccine is only given to a small group of people to determine if it is safe and to get some information on the immune response.

In Phase 2 (currently 18), the test group is in the hundreds, typically different groups of people to ensure it works in both, or different doses, and also collects more data on safety.

Then in Phase 3 (currently 9), the vaccine is given to thousands of people, in order to solidify its safety and identify any rare side effects, as well as examine its effectiveness. In this phase there is also a control group which is given a placebo, usually saline (salt water). [1,4]

In June, the FDA said that a vaccine for coronavirus would need to protest at least 50% of those vaccinated in order to be considered effective (for reference flu vaccines are usually 40-60%) [6]. At that time it could be approved for distribution. However, China and Russia have already approved trials without results from Phase 3 trials, which is obviously a risky thing to do [1,4]. 

I am enrolled in the BioNTech/Fosun Pharma/Pfizer Phase 3 clinical trial [4, 5]. Phases 1/2 tested two versions, both of which were shown to cause volunteers to produce antibodies and T cell responses that provided protection against the virus. One of the two had a lot fewer side effects, which is the one I may have received (after first going through an entire medical history, current medications, blood draw, urine test, nasal swab, reading all the things, being given opportunities to ask questions, etc). 

I say may because this is a 50/50 trial where half the participants receive placebo, and neither me nor the people who administered it know which I received. That way there is no recording bias when they examine the results from my bloodwork every time I come in for a check up, and thus recording accurate results that are not skewed my what the reported expected to see if they has known I was given the vaccine versus the placebo. Yay experimental design!

How long am I in this study? Potentially for the next 26 months. 

But how can I say we may have a vaccine in 2021 if the trial I am in is set for 26 months? By the end of the year/early 2021 one or more of the vaccines in Phase 3 trials right now will have 6 months or more of data from thousands of volunteers about it safety and effectiveness. At that point, decisions will be made to approve based on that data, assuming it offers at least 50% protection. But to ensure it protects long term and to check if there are any side effects that take longer to present the studies will continue for around 2 years. 

UPDATE 12/29/20: Due to EUA approval (52% protection after the first dose 95% after the second [7]) I was unblinded and found out I was in fact in the vaccine group! But I will remain in the study to continue their data collection for long term protection.

Will we need to be vaccinated every year like for the flu? Will we need a booster? Basically, how long does this vaccine protect us and what are the long term side effects, if any? If we don’t take the leap of faith to administer early, how many more people will die because they were not given the chance to be vaccinated? These are questions to weigh when considering the current situation. There are those in the population that would benefit from the vaccine more than others, and what are the pros and cons in administering it to that population a little early, assuming all data at that point is positive? 

Even then, once a vaccine has been approved we still have to think about distribution, which will likely come in waves due to the high demand with those at higher risk receiving it first [2]. Some companies have started preparing for manufacturing and distribution but it is a huge undertaking. 

So long story short, finding a vaccine target that works as a vaccine and doesn’t have adverse side effects and can be distributed to the population takes A LOT of work and time. 

In the meantime, I decided to come up with my own shot, chocolate stout pudding shots which are the antithesis of corona in my corona-virus sugar cookies. Light beer seasoned with lime? Meet dark stout beer mixed with chocolate. 

No seriously, when I was trying to decide upon a recipe to pair with this post, I knew it had to be a shot so I’ve had these giant syringes ready for the occasion. After sales of Corona beer plummeted simply due to the stigma of having a similar name to coronavirus, I decided I needed to pick a beer that represented the opposite, and then made pudding with it.

And then I found the Black is Beautiful oatmeal stout that Rhinegeist made (in collaboration with Weathered Souls Brewing Co. in TX) and knew it was meant to be, bringing in yet another serious issue of 2020. 

Two years ago: Chicken Enchilada Dip

Three years ago: Fall Leaves Butter Cookies

Six years ago: Swag Bars

Seven years ago: Crock Pot Balsamic Chicken

Eight years ago: Sausage Stuffed Zucchini Boats

Nine years ago: Beermosa

CHOCOLATE STOUT PUDDING SHOTS

Print

Yield: 8 servings Prep Time: 7 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (3.9 oz.) pkg. instant chocolate pudding mix
• 1/2 cup cold milk
• 1-1/2 cup cold stout beer
• Large plastic syringes

Directions

1. Pour cold milk into a medium mixing bowl. Pour in pudding mix and whisk while slowly drizzling in the cold beer. Whisk 2 minutes or until thickened and smooth.
2. Suck up pudding into each syringe (alternatively spoon into serving bowls), cap, and place in fridge for 5 minutes or until set.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

REFERENCES:

1. https://www.theguardian.com/world/ng-interactive/2020/sep/04/covid-vaccine-tracker-when-will-a-coronavirus-vaccine-be-ready
2. https://discoveries.childrenshospital.org/covid-19-vaccine/
3. https://www.statnews.com/2020/07/30/a-huge-experiment-how-the-world-made-so-much-progress-on-a-covid-19-vaccine-so-fast/
4. https://www.nytimes.com/interactive/2020/science/coronavirus-vaccine-tracker.html
5. https://www.aventivresearch.com/clinical_study/covid-19-vaccine/
6. https://www.washingtonpost.com/health/2020/06/30/coronavirus-vaccine-approval-fda/
7. https://www.bmj.com/content/371/bmj.m4826

Afraid of Coronavirus? Let me tell you a little bit about it while you enjoy a sugar cookie made with Corona and lime.

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THIS POST WAS LAST UPDATED ON 12/29/20 – PLEASE CONSULT THE CDC FOR UP TO DATE INFO

When planning this #ScienceSundays post, I originally intended to write something similar to my last one about olive oil, except about honey. But then COVID-19 aka Coronavirus arrived and friends started asking me questions about it. I would like to preface this by saying I am not an expert on viruses (I work on bacteria which are very different) but I do know enough to ask the right people or look in the right places for gaps in my knowledge. The CDC being my primary on this topic.

Coronavirus – it’s the pandemic you’ve all heard about on the news lately. There have been over 19.4 million cases in the US to date (12/29/20) [1] and over 81.9 million worldwide causing social and economic disruption [2]. I know this can be frightening, and while I urge you not to panic, there are definitely reasons for precaution. While it has less reported infections and deaths than this season’s regular flu [3], as of 3/5/20 the fatality rate for coronavirus was 3.4% [3.1] compared to <1% for the flu [3.2].

As of 12/29/20 the fatality rate for COVID-19 was 1.7% in the US but is much higher in older age groups and other countries such as Mexico, Italy, and the UK [3.4]. Even at the rate that is it in the US overall, the daily deaths are equivalent to the September 11th attacks happening every day [3.5].

The best thing to do right now is to be diligent about limiting its spread, especially to those who are immunocompromised/chronically ill/elderly and already at higher risk of infection. In fact if you fall into that latter category the CDC urgently recommends you to stock up and stay home [3.3].

Similar to the virus that causes the flu, it can spread person-to-person up to 6 feet apart and also possible to contract from infected surfaces. Therefore stick to the basics you should follow every flu season: wash your hands, don’t touch your face, cover you mouth when you sneeze or cough (preferably with a tissue that is disposed of), clean frequently touched surfaces, limit large social gatherings, wear a mask when in public, and stay at home if possible – especially if you’re sick [4]. Don’t go to work, don’t send your sick kids to school, don’t hang out with friends/family, don’t run errands – STAY HOME.

But staying at home isn’t as simple as that for some, especially here in the US. Due to notoriously having little or no sick time it is difficult for people to stay home without receiving pay, particularly for certain socioeconomic groups [5]. Our workplace culture puts everyone’s health at unnecessary risk. So if you notice someone at work sneezing or coughing, try to keep your distance and do not touch anything they have come into contact with (granted you both should be wearing a mask regardless). Thankfully now many businesses, if able, have their employees working from home in an effort to flatten the curve (please check this post for more on that).

Please don’t listen to internet suggests to drink bleach (you’ll definitely get sick) or eat roasted garlic (although tasty) to prevent/treat illness. Unfortunately there was no vaccine available at first as they take time to make. I promise scientists would have one ready if it were possible (see an update about the vaccine HERE). Instead, remain calm, and enjoy these Corona-virus cookies made with concentrated Corona beer (which comically sales for it have gone down), hence the hyphenated name. Complete with pretzel protein spikes and lime glaze single stranded RNA.

Three years ago: “Great Butterscotch!” Boozy Milkshakes

Seven years ago: Peanut Butter Cup Crunch Brownie Mousse Pie

Eight years ago: Pizza Swirls

Nine years ago: Caramelized Honey Dijon Chicken Wrap

CORONA-VIRUS SUGAR COOKIES

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Yield: 2-1/2 dozen Prep Time: 2 Hours 30 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

COOKIES

• 2 (12 oz.) bottles of Corona beer (pale lager)*
• 2 Tbsp brown sugar
• 1 cup (2 sticks) unsalted butter, room temperature
• 3/4 cup sugar
• 1 egg, room temperature
• 1/2 of a lime, zested
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• Pretzel sticks, broken into thirds

ICING

• 1 cup powdered sugar
• 1/2 of a lime, zested (reserved from dough)
• 1 lime, juiced (from the zested halves)

Directions

1. Pour beer and brown sugar into a medium pot and set over medium-high heat. Bring to a boil and then reduce heat to a simmer. For approximately 30 minutes, let it reduce down to a syrup (about 2 tablespoons*), keeping a close eye on it towards the end to make sure it doesn't get too thick.
2. In a large bowl, cream the butter and sugar until light and fluffy. Beat in egg, reduced beer, and lime zest until just combined. Slowly beat in flour, baking powder, and salt until it comes together into a dough.
3. Shape dough into two discs, wrap in plastic wrap, and refrigerate for at least 2 hours.
4. When ready, preheat oven to 350 degrees and line baking sheets with parchment or silicone baking mats.
5. On a clean, floured surface, roll out one of the discs of dough to a little less than ¼-inch thick*. Cut with round cookie cutter and place on prepare cookie sheets 2 inches apart. Re-roll scraps and remaining dough to make more cut outs. Stick pretzel pieces into the dough around the edges.
6. Bake for 8-10 minutes, until set but not yet turning golden on the bottom edges. Let cool for 10 minutes before transferring to a wire rack to cool completely.
7. While the cookies cool, make the icing. Mix all ingredients in a medium bowl until pasty. For a thicker frosting, add more powdered sugar, 1 tablespoon at a time, until you reach your desired consistency. For thinner icing add more lime juice. Decorate cooled cookies with icing and allow to firm before stacking or storing.

Notes

* Don't want to use beer? You can substitute the beer+sugar reduction with 2 Tbsp honey/syrup.

References:

[1] https://www.cdc.gov/coronavirus/2019-ncov/cases-in-us.html

[2] https://www.livescience.com/new-china-coronavirus-faq.html

[3] https://www.hopkinsmedicine.org/health/conditions-and-diseases/coronavirus/coronavirus-disease-2019-vs-the-flu

[3.1] https://experience.arcgis.com/experience/685d0ace521648f8a5beeeee1b9125cd

[3.2] https://www.cdc.gov/flu/about/burden/preliminary-in-season-estimates.htm

[3.3] https://www.cnbc.com/2020/03/09/many-americans-will-be-exposed-to-coronavirus-through-2021-cdc-says.html

[3.4] https://coronavirus.jhu.edu/data/mortality

[3.5] https://jamanetwork.com/journals/jama/fullarticle/2774465

[4] https://www.cdc.gov/coronavirus/2019-ncov/about/prevention-treatment.html

[5] https://www.theatlantic.com/health/archive/2020/02/coronavirus-could-hit-american-workers-especially-hard/607213/

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

We all love pie, especially when our desserts are hand held, but do you ever associate pie with savory food? These BBQ hand pies will certainly change that.

This post has been compensated by Marsh Ideas and its advertiser, Curly’s BBQ. All opinions are mine alone.

It seems I was always destined to be a BBQ fan. First of all I was born in Plano, Texas however I grew up in upstate NY which might not strike you as a popular place for BBQ but Rochester, NY has some killer BBQ. Then after graduating from Ohio State (which had decent BBQ at the time), I moved to Memphis, TN for grad school. And if Texas is known for BBQ beef, Memphis is the king of BBQ pork. Heck they even have a World Championship BBQ Cooking Contest every year, an event I rarely miss even since moving away.

Upon moving back to Columbus for the second time, I have been on a mission to scope out all the BBQ. Just like Rochester, it’s not a city known for it’s BBQ but if you look close enough you will strike gold. But my love of BBQ doesn’t stop at restaurants. As you can tell from my recipe archives I also like to make my own BBQ inspired dishes that remind me of all the BBQ-loving places I’ve lived.

Remember pop tarts – or may hot pockets are a better comparison? Well imagine saucy shredded pork stuffed inside of a pie crust. And while you’re at it, imagine dipping that savory pastry into a hot and gooey cheese dip. This recipe is so stinking simple and crazy delicious that it’s almost not fair, particularly due to the fact that the pork is actually from a rack of Curly’s BBQ Baby Back Pork Ribs which can be found in the refrigerated meat case in your grocery store. Yes I made ribs, pulled off the meat, and turned it into something even more amazing.

Want a step by step? I cooked the ribs, allowed them to cool until I could handle them to pull the meat from the bones, tossed in BBQ sauce, cut pie crust into long rectangles, placed the pork on half, folded the crust over and sealed with a fork, brushed with beaten egg, sprinkled with dry rub seasoning, and baked for 20 minutes.

But don’t forget that cheese dip (as if you could forget that) which is also easy to throw together. You just blend the cream cheese, shredded cheese, beer, and seasonings together, spread in a cast iron, sprinkle with more cheese, and place in the oven at the same time as the hand pies. How perfect that they both some out of the oven, hot and ready, at the same time? And if you somehow have some leftover it’s also great on corned beef nachos.

As you can imagine, these delectable little BBQ hand pies also happen to be perfect for watching all the big games on TV at home with family and friends. So be sure to pick up at least 2 racks of ribs, one to enjoy straight off the bone, and another to make these hand pies! Hosting a party? Make it 4 and double up. I promise you won’t regret it.

Two years ago: Boozy Apple Cinnamon Bread Pudding

Three years ago: Dark Chocolate Peanut Butter Cup Cake

Four years ago: Mini Chocolate Caramel Peanut Butter Cheesecakes

Five years ago: Creamy Tomato Tortellini Soup

Seven years ago: Banana Pecan Waffles

BBQ HAND PIES WITH BEER CHEESE DIP

Makes 6 hand pies

Ingredients:

HAND PIES

1 (1.5 lb.) rack of Curly’s BBQ Baby Back Pork Ribs

1/4 cup BBQ sauce

2 refrigerated pie crusts (or homemade), chilled

1 egg, beaten

BBQ dry rub, for garnish

BEER CHEESE DIP

4 oz. cream cheese, room temperature

1 cup shredded cheddar cheese

1/2 cup shredded Monterey jack cheese

1/4 cup beer

1 tsp garlic powder

1/2 tsp sriracha

Salt and pepper, to taste

1 Tbsp fresh minced parsley, for garnish

Directions:

1. Preheat oven to 375 degrees.
2. Wrap ribs in foil, place on a baking sheet, and cook until warmed through, about 20 minutes. Remove from oven and let cool.
3. Once cool enough to touch, pull pork from ribs and shred. Place in a medium bowl and toss in BBQ sauce. Set aside.
4. On a lightly floured surface, roll one chilled dough into a 10-inch square. Cut into 3 equal rectangles (approximately 3.5×10-inches).
5. Place 1/6 of the pork onto half of each rectangle, leaving a 1/2-inch border. Brush the edges with egg, fold the dough over the filling and seal the edges using a fork. Brush tops with egg wash, sprinkle with seasoning, and place onto a parchment lined baking sheet. Repeat with the remaining dough and filling. Set aside.
6. In a medium bowl, beat cream cheese until smooth. Add all but 1/4 cup of shredded cheese, beer, garlic powder, and hot sauce and stir to combine. Season with salt and pepper to taste. Transfer to a baking dish and top with remaining cheese.
7. Bake hand pies and cheese for 20 minutes or until hand pies golden brown and cheese is melted. Garnish with parsley and serve.

Source: Hand pies an original recipe by The Spiffy Cookie. Beer cheese dip adapted from Fox and Briar.

Disclosure: I was provided with complimentary product from Curly’s and was compensated for this post. All thoughts and opinions are my own.

Tantalize your taste buds with the combination of dark chocolate, salted caramel, and double chocolate stout all in one addicting cookie. 

The countdown to St. Patrick’s Day has begun and my annual party is this weekend! As much, my brain has been flooded with recipe ideas because I find this holiday particularly fun to cook for, so much so that I tend to have an overflow of ideas every year. Which means if it made it onto my blog it withstood the competition. And these cookies win at a lot of things. They might look at little Halloween-colored at first but give me a moment to explain.

These cookies may be one of my favorites of the year and it’s only March. Depending on how the remaining 9 month go, they may reappear on my top recipes of 2016 list. It started with the discovery of salted caramel flavored baking chips that I found in the baking aisle of Giant Eagle (no this is not a sponsored post, I’m just letting you know so you can snag some too!). While buying the salted caramel chips was a no-brainer, deciding what to bake with them was a more difficult decision. That was until I started dreaming of sweet and salty combos.

At first I envisioned pretzels in the mix but decided to just stick with three flavors: salted caramel, dark chocolate, and stout. There is 24 oz. of double chocolate stout in these cookies. Well, 24 ounces that were reduced down to about 1 ounces. After successfully incorporating 24 oz. of root beer into my chocolate chip cookies, I decided it was time to experiment with beer – ’tis the season after all. The dark chocolate paired exceptionally well with the stout and made the flavor shine, and then the salted caramel brought it home.

Two years ago: St. Patrick’s Day Recipe Roundup (2014)

Three years ago: Cheesy Chicken Quesadilla Pie

Four years ago: Chicken Caesar Salad Pizza

Five years ago: Apple Harvest Oatmeal

SALTED CARAMEL DOUBLE CHOCOLATE STOUT  COOKIES

Makes approximately 3 dozen cookies

Ingredients:

24 oz. double chocolate stout (or Guinness)

2 cups all-purpose flour, spooned and leveled

1/2 cup dark cocoa powder

1 tsp baking soda

1 tsp salt

1 cup (2 sticks) unsalted butter, melted and cooled

1 cup packed dark brown sugar

1/2 cup white sugar

1/2 tsp vanilla extract

1 egg + 1 yolk, room temperature

1 (12 oz.) bag salted caramel baking chips

Coarse sea salt, for sprinkling on top

Directions:

1. Pour beer into a pot and set over medium-high heat. Bring to a boil and then reduce heat to a simmer. For approximately 30 minutes, let it reduce down to about 2 tablespoons, keeping a close eye on it towards the end to make sure you don’t cook it completely.
2. Sift together the flour, baking soda, and salt; set aside.
3. In a medium bowl, cream together the melted butter, both sugars, and reduced beer until blended, about 2 minutes. Beat in the egg, egg yolk, and vanilla. Mix in the sifted ingredients in three batches until just blended. Fold in the chips by hand.
4. Rolls 2 tablespoons of dough into a ball that is slightly taller than wide and place on a plate or tray. Cover tightly and chill for at least 2 hours, but overnight for best results (I’ve refrigerated for up to a week).
5. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
6. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
7. Bake for 8-9 minutes (will look underbaked). Immediately sprinkle with coarse sea salt upon removal from the oven. Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Source: Adapted from my Root Beer Chocolate Chip Cookies and Double Chocolate Chip Cookies.

Items you may need (affiliate links):

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #KingOfFlavor #CollectiveBias

Whether you are hosting a football playoff party or just trying to stay warm, this slow cooker spicy smoked sausage chili is just what you need.

Waking up to single digits is something no one looks forward to. Unless of course you have been suffering through negative temperatures in which case all I have to say to you is, “why do you live there!?”. While we unfortunately cannot hibernate through the winter, we can maximize our bundled-up-on-the-couch-time by letting the slow cooker make dinner. I actually love using my slow cooker year-round but it becomes even more appealing when the temperature drops; coming home to a warm meal.

The weather combined with the onset of the football playoffs has had me craving chili, specifically my dad’s chili. I so rarely deviate from his recipe because not only is it the best chili in my opinion, but it has also won contests both when my dad and I have entered it and on more than one occasion. He used to be on a chili cook-off team when we lived in Texas so he knows his stuff (although he does admit that the version they cooked for competitions was much spicier).

Lately however, I’ve been doing the unthinkable and experimenting a little with my dad’s recipe. It felt blasphemous until the success of the slow cooker BBQ pork chili I made recently and now I am at it again with another kind of meat – sausage! Specifically smoked sausage and andouille. While at first you must pan sear the sausage, after that it all goes into the slow cooker along with a little bit of liquid smoke to enhance the smokiness. And in commemoration of my dad’s chili team usually making their version spicier, I also added a bit of El Yucateco’s red habanero hot sauce that I picked up at Meijer and is pretty much the perfect all purpose sauce as it has a bit more kick than other hot sauces but is less vinegary.

While Bob at first was skeptical about sausage in chili, thinking it odd, his doubts quickly dissipated. In fact he proclaimed it to be awesome, saying that the smoky flavor really shined with the sausage. Being the hot sauce-a-holic that he is, he also thought that the heat was perfect so it sounds like it was a winner in our house. I even served mine over pasta Cincinatti-chili style and would be perfect for that professional playoff game that’s coming up soon. You know, that one with the two teams, weird commercials, and lots of food consumption? It’s funny how I adore everything there is about college football but when it comes to the pros, all I care about is the food that surrounds it.

What are you making  to celebrate the playoffs? Does your team have any traditional dishes? Anything spicy on your menu?

By the way in case you were unaware, quickly after the finale of football season is Valentine’s Day. If you happen to have a hot sauce-a-holic in your life like I do, you need to check out the El Yucateco gear store where you can find gear to broadcast their love of El Yucateco hot sauce. What better way to spice up your Valentine’s day with some hot gear, amiright?

Two years ago: Greek Yogurt Gnocchi with Spicy Pesto

Four years ago: Cajun Chicken Alfredo Pizza

Five years ago: Black Cherry Vanilla Almond Smoothie

SLOW COOKER SPICY SMOKED SAUSAGE CHILI

Serves 6-8

Ingredients:

Scant 1/4 cup olive oil

1 medium onion, chopped

1 lb. smoked sausage, sliced

1 lb. andouille sausage, sliced

1 bottle beer

2 (10.75 oz.) cans condensed tomato soup

2 (15 oz.) cans tomato sauce

1 (12 oz) can tomato paste

2 Tbsp El Yucateco Red Hot Sauce

1 tsp liquid smoke

3 Tbsp chili powder

2 tsp oregano

2 tsp cumin

2 tsp salt

3/4 tsp dry mustard

2 (15 oz.) cans chili beans

1 red bell pepper, chopped

1 cup shredded cheddar cheese, plus more for topping if desired

Directions:

1. In a large skillet over medium heat, cook onion in olive oil until tender. Add sausage and brown.
2. Lightly coat the inside of a slow cooker with nonstick spray. Transfer sausage mixture into the slow cooker and add all remaining ingredients except beans, pepper and cheese. Thoroughly mix, cover, and cook on low for 6 hours.
3. Add beans, pepper and cheese. Heat for another 15 minutes before serving with additional cheese on top.

Source: Adapted slightly from my dad’s Pickleball Chili and inspired by Girl Carnivore.

Take your favorite classic chili recipe and add some BBQ pork. This slightly sweet and tangy slow cooker BBQ pork chili has everything you love about chili with a little flair.

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“Where are you from?” is always a loaded question for me. While I was born in Texas, I grew up in upstate NY and would therefore seem like the obvious answer to said question. However since graduating from highschool and leaving for college, I have not lived in upstate New York for the past 12 years. First I went to college in Ohio, grad school in Tennessee (for the better part of a decade), and then serendipitously returned to Ohio. As a result I don’t exactly feel like I’m from Rochester, NY anymore. Although I don’t feel like I’m from Tennessee or Ohio either, leaving me with an identity crisis at times. They all have been home to me and have definitely shaped who I am.

Take my eating habits for example, they can be correlated to where I have lived over the years. Growing up I was incredibly picky: just meat and cheese tacos, no cheese on my burgers and ketchup only, pasta sauce on the side, and virtually no green foods of any kind. Then I went to college and after a year of eating the same things over and over I became bored and finally started eating salad and broccoli (GASP). But my diet still consisted heavily of pasta with meat sauce and a side of vegetables, or stir frys. Then I went to grad school and started following blogs, getting more into cooking, and subsequently starting my own blog. And then the flood gates opened.

To this day it still amazes my parents at times the things I will eat, spanning to things that they themselves would not eat (mostly spicy foods) or at least have not thought of before. Granted I still avoid seafood and don’t like mushrooms or pickles, but I’ve come a long way. To commemorate this journey I took a recipe that I have loved my entire life, my dad’s chili, and jazzed it up with something new. Namely BBQ pork chili in honor of the last place I lived which was Tennessee in all it’s BBQ gloriousness.

In all honesty I didn’t really change much from the original recipe but those small changes are definitely apparent. Instead of steak I used pork loin which was seasoning with BBQ dry rub, slow cooked in root beer, and then added a little bit of BBQ sauce to the chili itself earning the name of BBQ pork chili. And that gooey wonderfulness sitting on the plate beside the bowl of chili? That’s pumpkin corn spoon bread!

Have your taste buds evolved over the years? What foods did you used to hate but now love?

Best Chili Recipes

• Best Homemade Chili Dog Sauce from Jen Around the World
• Chili con Tres Carne from Hezzi-D’s Recipe Box
• Copycat Empress Chili (Cincinnati Style) from Palatable Pastime
• Frito Pie from Art of Natural Living
• Southwestern Black Bean Chili from That Recipe

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

SLOW COOKER BBQ PORK CHILI

Print

Yield: 8 servings Prep Time: 1 Hour 30 Minutes Cooking Time: 9 Hours 9 Hours

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 lb. lean cut of pork shoulder, butt, or loin, fat trimmed
• 3 Tbsp dry rub BBQ seasoning
• 1 medium onion, chopped
• 1 (12 oz.) bottle beer (or root beer for a slightly sweeter taste)
• 2 (15 oz.) cans tomato sauce
• 1 (12 oz.) can tomato paste
• 1 (10.75 oz.) can condensed tomato soup
• 1/4 cup BBQ sauce
• 1/2 cup water
• 3 Tbsp chili powder
• 2 tsp oregano
• 2 tsp cumin
• 2 tsp salt
• 3/4 tsp dry mustard
• 2 (15 oz.) cans chili beans
• 1 red bell pepper, chopped
• 1 cup shredded white cheddar cheese, plus more for topping if desired
• Favorite toppings

Directions

1. Rub pork with BBQ rub on all sides. Wrap in plastic wrap and refrigerate for at least 1 hour or overnight.
2. Lightly coat the inside of a slow cooker with nonstick spray and place the onions inside and top with the pork. Cover with beer (may need to add a little water) and cook on low for 4-6 hours *.
3. Once cooked strain out the solids, cut the pork into small cubes, and return onion and pork to the slow cooker.
4. Add remaining ingredients except beans, pepper and cheese. Thoroughly mix and continue to cook on low, stirring occasionally, for about 3 hours or until meat almost falls apart and mixture is thick.
5. Add beans, pepper and cheese. Cook for another 15 minutes. Serve with additional cheese on top or your favorite toppings.

Notes

* Time may vary depending on the size of your slow cooker. I used a 2 quart and it took 4 hours.

Source: Adapted from my dad’s chili and my Cherry Chipotle BBQ Pork Nachos.

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Chili has never been easier, just throw everything in your slow cooker and let it do the rest. Try this vegetarian version with cauliflower and pumpkin.

Hi and welcome to day 2 of #PumpkinWeek hosted by Terri from Love and Confections. We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

Check out all the #PumpkinWeek Bloggers and their recipes:

• Baked Pumpkin Donut Holes by Love and Confections
• How to: Make Your Own Pumpkin Puree by Culinary Adventures with Camilla
• Slow Cooker Vegetarian Pumpkin Chili by The Spiffy Cookie
• Pumpkin Ravioli with Tarragon by Curious Cuisiniere
• Pumpkin Spice Instant Hot Chocolate Mix by Lady Behind The Curtain
• Pumpkin Praline Pancakes by A Day in the Life on the Farm
• Baked Pumpkin Donuts by Making Miracles

Recently my friends hosted a chili cook off and obviously I participated. Normally I stick to my dad’s tried and true chili (which has won competitions in the past) but I decided to do something completely different. I figured what better time to experiment than with a crowd of people to eat at least some of the potentially disastrous results?

I based this recipe off of my dad’s but with lots of substitutions including black beans, pumpkin puree, and cauliflower. When I first tasted it I felt like something was missing only to realize it was meat. So while it wasn’t a failure, as a meat-eater this chili was just okay. Seems kind of wrong to post a recipe that I’m not screaming is the best thing in the whole wide world but that’s life, not everyone likes the same things. If you are vegetarian it may be right up your alley and it is for you that I post this recipe. To me chili just isn’t the same without meat! The chili I voted for (and which won) was made with pulled pork – something I definitely need to try.

One year ago: Chocolate Pumpkin Cupcakes with Cinnamon Buttercream

Three years ago: Stuffed Flank Steak with Potato Cakes and Amaretto Chocolate Cheesecake

SLOW COOKER VEGETARIAN PUMPKIN CHILI

Serves 6-8

Ingredients:

1 large cauliflower head, cut into bite-size pieces

1 medium onion, chopped

1 (12 oz.) bottle beer

1 (15 oz.) can diced tomatoes with juice

1 (15 oz.) can crushed tomatoes

1 (12 oz.) can tomato paste

2 cups pumpkin puree

1/4 cup brown sugar

3 Tbsp chili powder

2 tsp oregano

2 tsp cumin

1 tsp cinnamon or pumpkin pie spice

3/4 tsp dry mustard powder

Salt and pepper, to taste

1/2 Tbsp sriracha (or other hot sauce), optional

2 (15 oz.) cans black beans, drained and rinsed

1 green bell pepper, diced

Favorite toppings

Directions:

1. Lightly coat the inside of your slow cooker with nonstick spray. Add all ingredients except beans, pepper and toppings. Thoroughly mix, cover, and cook on low for 4-6 hours.
2. Stir in beans and pepper. Cook for another 15 minutes. Serve with favorite chili toppings.

Source: Adapted from my dad’s Pickleball Chili.

From the award-winning author of The Ultimate Beer Lover’s Cookbook, comes the new brew-worthy cookbook called The Ultimate Beer Lover’s Happy Hour containing over 325 recipes for the best bar snacks and beer cocktails. With recipes such Spicy Friday Night Nuts and Flying Buffalo at the Tap Pizza, you will discover the tricks to making the usual favorites and some fun new finds. Every bar snack also comes with pairing suggestions to maximize the experience for your taste buds. And today I am happy to have this boozy cookbook take a pit stop on my blog complete with an “Ultimate Beer Lover’s Oktoberfest Celebration Giveaway” which includes:

• 1 signed copy of The Ultimate Beer Lover’s Happy Hour by John Schlimm
• 2 Humane Society of the US T-shirts (1 male M, 1 female M)
• Lucky Brand Jeans Gift card for 1 free pair of jeans
• 6 Straub Brewery Pilsner Glasses
• Coleman soft cooler with hard liner (red)
• Weber Barbecue Apron, black
• 1 OXO Steel Bottle Opener
• Set of 2 wooden snack bowls
• Set of 4 wooden coasters

Enter to win using the Rafflecopter widget located at the end of this post.

Before you run off to enter to win that beer-ific prize pack check out these nuts! In addition to being a quick recipe to throw together, I already had all the ingredients on hand. Talk about some last call happy hour snacking. If you are feeling daring there are recipes for making your own margarine and worcestershire sauce (recipes included at the bottom) but I just stuck with the store-bought stuff. I also used the oven method for preparing this recipe, giving it a nuttier flavor, but it can also easily be made in your microwave.

Need more snacks? I’ve also included the recipe for some Hippie Cayenne Sourdough Pretzels. Grab a beer and enjoy!

One year ago: Baked Apple Cider Oatmeal

Two years ago: Apple Cinnamon Greek Yogurt Pancakes

SPICY FRIDAY NIGHT NUTS

Pair with: Kölsch, Oktoberfest, Bock

Makes 4 cups

Ingredients:

1/2 cup (1 stick) unsalted margarine (use recipe below or store-bought margarine)

4 cups pecans, almonds, unsalted peanuts, and/or walnuts

2 tsp Worcestershire sauce (use recipe below or store-bought Worcestershire sauce)

2 tsp Tabasco sauce, or more to taste

1 tsp low-sodium soy sauce

1/2 tsp salt

1/2 tsp ground cinnamon

1/2 tsp ground allspice

1/2 tsp ground cloves

1/2 tsp garlic powder

1/2 tsp ground mace

1 tsp Old Bay Seasoning, or to taste

Directions:

1. Place the margarine in a 2-quart microwave-safe or oven-safe pan. Melt either in the microwave or over medium heat on the stove, and then stir in the nuts of your choice. Add the remaining ingredients, mixing well.
2. Microwave the mixture on high for 6 to 8 minutes, stirring every 3 minutes. Or for a toastier flavor, spread the mixture on a baking sheet, and run the sheet under a hot broiler for 4 to 6 minutes, stirring once.
3. Serve warm or at room temperature. Store the nuts in an airtight container lined with paper towels for up to a week.

HIPPIE CAYENNE SOURDOUGH PRETZELS

Pair with: Oktoberfest, Pale Lager, Pilsner

Makes 4 cups

Ingredients:

1 cup (2 sticks) margarine (use recipe below or store-bought margarine)

2 Tbsp Worcestershire sauce (use recipe below or store-bought Worcestershire sauce)

1 Tbsp garlic powder

1 Tbsp onion powder

1 Tbsp dry mustard, or to taste

2 tsp mace

Freshly squeezed juice of 1 lime

1 (1 oz.) packet dry vegetable soup mix

2 dashes Frank’s RedHot Cayenne Pepper Sauce or Tabasco sauce, or more to taste

1 tsp molasses

8 droplets liquid smoke, or to taste

20 oz. sourdough pretzels

Directions:

1. Preheat 250°F. Line a baking sheet with parchment paper. Melt the margarine in a medium-size saucepan over medium heat. Stir in the Worcestershire sauce, garlic powder, onion powder, dry mustard, mace, lime juice, vegetable soup mix, hot sauce, molasses, and liquid smoke. Heat until just bubbly.
2. Using tongs, dip the pretzels in the mixture, one at a time, coating them completely, and place them on the baking sheet. Let the pretzels rest for 15 minutes, then bake for 1 hour, stirring every 15 minutes. Turn off the oven, and let the pretzels cool there thoroughly, for 90 minutes or so. Serve the pretzels or store them in an airtight container lined with paper towels for up to a week.

DIY MARGARINE

Makes 4 cups

Ingredients:

16 oz. coconut oil

1-1/2 cups canola or sunflower oil

1 cup full-fat coconut milk

2 Tbsp smooth Dijon mustard

1 Tbsp ground turmeric

2 tsp salt, or to taste

Directions:

1. Attach a candy thermometer to the side of a sturdy, medium-size saucepan. Prepare an ice water bath in a vessel large enough to hold the saucepan.
2. Add the coconut oil, canola oil, coconut milk, mustard, turmeric, and salt to the saucepan, stirring well. Bring the mixture to 125°F over medium heat, then transfer the pan to the ice water bath, and continue to stir until the mixture firms up. Transfer the mixture to a container with a screw-on lid. Cover and refrigerate the mixture. The margarine will keep for about 2 weeks.

DIY WORCESTERSHIRE SAUCE

Makes 1 cup

Ingredients:

2 cups cider vinegar

1/2 cup soy sauce

1/4 cup light brown sugar

1 tsp ground ginger

1 tsp dry mustard

1 tsp onion powder

1 tsp garlic powder

1/2 tsp ground cinnamon

1/2 tsp freshly ground black pepper

Directions:

1. Combine all the ingredients in a medium-size saucepan over medium-high heat. Bring to a boil, then reduce the heat to a simmer. Cook and reduce the mixture by half, about 20 minutes. Strain through a fine sieve, and let cool completely before using. The sauce will keep in a tightly covered container, refrigerated, for 2 to 3 months.

Source: Reprinted with permission from The Ultimate Beer Lover’s Happy Hour by John Schlimm

The giveaway will run from October 1 to November 7. US and Canada only.

a Rafflecopter giveaway

Author John Schlimm is a member of one of the oldest brewing families in the United States, Straub Brewery. Schlimm is the author of several books, including The Straub Beer Cookbook, The Cheesy Vegan, and The Ultimate Beer Lover’s Cookbook (awarded “Best Beer Book in the U.S.” and “Best Beer Book in the World” by Gourmand International).

Social Media

Web site: www.JohnSchlimm.com

Facebook: www.Facebook.com/JohnSchlimm

Twitter: @JohnSchlimm

Pinterest: www.Pinterest.com/JohnSchlimm

Instagram: www.Instagram.com/JohnSchlimm (@JohnSchlimm)

YouTube: www.YouTube.com/JohnSchlimm

Buy Links

Amazon | B&N | BAM | IndieBound | !ndigo

Disclosure: I was provided with a complimentary copy of this cookbook. Giveaway provided by Sourcebooks. I was not compensated for this post. All thoughts and opinions are my own.

This classic chili has won or at least placed in more than one chili cook-off. Tried and true over the years for good reason!

Jump to recipe

Awhile back I shared my dad’s chili which he and I have both entered into several chili cook-offs and either won or came in second place. For a recent cook-off with his pickleball crew, he entered a slightly altered version and won again (and hence the slug name of this version)! I then used it for a cook-off and came in second!

He is a master of his recipes, even when it comes to making changes and improvements, and as a result I trust his recipes/modifications before all others. Yet he claims that I am the cook and he just follows recipes. Such modesty.

But anywho. My dad shared his newest chili recipe with me and I decided that the perfect time to make it was when my friends came to visit this past weekend. It helped that everyone was in a chili mood with fall all around us.

While lounging around and just spending quality time together on Saturday, this simmered away on the stove top until we couldn’t bear the teasing aromas any longer. Crammed around my dining room table, it pleased and satisfied everyone’s taste buds (don’t forget the homemade cornbread)! A couple people added a little hot sauce to theirs but that’s to be expected as everyone has different spicy preferences.

This is a pretty classic chili recipe with a tomato base and both beef and beans. There is some debate over whether real chili has beans in it or not, especially Texans, but my dad was on a chili team when we lived in Texas. Just saying…

It was so great to have 5 of my favorite people in town for the weekend and was very sad to see them all leave yesterday. We had crazy conversations and nerdy-intellectual conversations, played games, watched movies, ate and cooked a lot of great food, went out to Beale street and just did what friends do best. Now back to the stinky norm of living 8+ hours away from them. Beware Memphis friends, I may be extra needy this week.

Welcome to our 2021 Chili Cook-Off! 

October is Chili Cook-Off Month! We have delicious recipes from across the country to get your chili making to the next level of deliciousness!

#ChiliCookOff is an annual blogging event that is hosted by Ashley from Cheese Curd In Paradise

• Venison Chili from Cheese Curd In Paradise
• Colorado Green Chili fromThe Fresh Cooky
• Leftover Roast Pork Chilifrom A Day in the Life on the Farm
• Slow Cooker Buffalo Chicken Chili from Sweet Beginnings
• Instant Pot Chili from Devour Dinner
• Chili con Carne from Karen’s Kitchen Stories
• Smoked Turkey Chili from Palatable Pastime
• Instant Pot Pork Green Chili from Hostess At Heart
• Black Eyed Pea Chili from Take Two Tapas
• Pork Chili from Art of Natural Living
• Black Bean Sweet Potato Chili from Life Love and Good Food
• White Chicken Chili from Kathryn’s Kitchen Blog
• Pumpkin Chili from Jen Around The World
• Vegan Butternut Squash Chipotle Chili from Magical Ingredients
• Cincinnati Chili from An Affair from the Heart
• Grilled Pork Tenderloin Chilifrom The Freshman Cook
• Texas Chili from SmartyPantsKitchen

Post updated 10/21/21. Photo above is the original.

One year ago: Sweet Potato Pie Dip with Pie Crust Dippers

Three years ago: Devil’s Food Nutella Cake

MY DAD'S CONTEST WINNING CHILI

Print

Yield: 6-8 servings Prep Time: 15 Minutes Cooking Time: 3 Hours 30 Minutes 3 Hours 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• Scant 1/4 cup olive oil
• 1 medium onion, chopped
• 3 lb. beef chuck, excess fat trimmed and cut into 1/4-inch cubes*
• 3 Tbsp chili powder
• 2 tsp oregano
• 2 tsp cumin
• 2 tsp salt
• 1 tsp smoked paprika
• 3/4 tsp dry mustard
• 1 bottle beer**
• 2 (10.75 oz.) cans condensed tomato soup
• 2 (15 oz.) cans tomato sauce
• 1 (12 oz) can tomato paste
• 2 (15 oz.) cans hot chili beans
• 1 green bell pepper, chopped
• 1 cup shredded cheddar cheese, plus more for topping if desired
• Preferred hot sauce (optional)

Directions

1. In a large pot*** over medium heat, heat olive oil. Add onion and cook until tender. Add meat and brown. Add all the seasonings and stir until evenly distributed. Add all remaining ingredients except beans, pepper, and cheese. Thoroughly mix and reduce heat to medium-low. Simmer uncovered, stirring occasionally, for about 3 hours or until meat almost falls apart and mixture is thick.
2. Add beans, pepper and cheese. Simmer for another 15 minutes. Add hot sauce if desired to taste. Serve with additional cheese on top and with crackers or cornbread.

Notes

*I sometimes do half chuck pieces and half ground. **I prefer an amber ale, but you can just use water if you prefer no beer. ***You could also prepare this in the slow cooker, just throw everything in from step 1 on low for 6-8 hours and then follow step 2 as directed.

Source: Adapted slightly from my dad

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