CASHEW CHICKEN CHILI

This chili is bursting with fabulous flavor and is guaranteed to score you a touchdown! Be sure to soften the dried chilies in a very hot pan to enliven the flavors. To please your armchair quarterbacks, serve the chili in bread bowls or with homemade cornbread. Here's to good food, good friends and may the best team win!

Chili Puree:

• 3 dried ancho chilies
• 1/4 cup cashew nuts
• 1 1/2 cups chicken broth

Chili:

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 1 1/2 tablespoons ground cumin
• 1 1/2 teaspoons chili powder
• 1 teaspoon salt
• 6 chicken thighs
• Prepared chili puree
• 1/4 cup cilantro, chopped
• 4 cups diced tomatoes in juice
• 1/2 cup cashews
• 1/2 ounce bittersweet chocolate
• 1 cup kidney beans, rinsed & drained

To make the chili puree, heat a small skillet over high heat until very hot. Place the chilies in pan, one at a time and press down with tongs for about 1 minute on each side. Next, seed and devein the chilies. Place the chilies in a blender with the cashews and stock and puree until smooth. Set aside until ready to use.

In a stockpot, heat the oil over medium heat. Add the onion, garlic, cumin, chili powder and salt. Sauté briefly. Add the chicken and stir to coat. Stir in the chili puree, cilantro and tomatoes. Cover the pot and allow the chili to simmer, stirring
occasionally for about 45 minutes or until the chicken is cooked through. Remove the pan from the heat and transfer the chicken to a bowl. With 2 forks, shred the chicken from the bone. Return the chicken meat to the pot and add the cashews, chocolate and beans. Place back on the stove to heat through.

Serves 6



GRILLED SAUSAGE & PEPPER SANDWICHES

This sausage & peppers recipe tastes especially good because the smoky flavor of the grill infuses into the entire dish. The recipe can easily be prepared indoors by sautéing the onions and peppers along with the sausages on top of the stove. Be sure to toast the rolls for extra crispness before filling them.

• 1/4 cup olive oil
• 6 red onions, sliced thinly
• salt & pepper, to taste
• 2 garlic cloves, minced
• 1/2 teaspoon dried red chili flakes, or to taste
• 1/2 teaspoon dried oregano
• 3 red bell peppers, sliced thinly
• 3 yellow bell peppers, thinly sliced
• 3 pounds mild Italian sausages
• 12 fresh basil leaves
• 1 bottle dark or amber beer
• 1 cup tomato or marinara sauce
• 8 Steak Rolls

Heat the oil in a large, shallow pot on top of the grill over high heat. Add the onions, season to taste with the spice rub, and sauté over medium-low heat until tender and caramelized, about 15 minutes. Add the garlic, red chili flakes, oregano and red and yellow bell peppers and season to taste. Continue sautéing until peppers are tender.

While the onion/pepper mixture is cooking, grill the sausages until cooked through and set aside.

Add the cooked sausages to the cooked onions/peppers along with the basil and beer. Bring the mixture to a boil, then reduce the heat and simmer until the liquid is almost evaporated. Add the tomato sauce and cook 5 minutes longer to combine the flavors.

Serve the sausage & pepper mixture in toasted rolls.

Serves 8



POBLANO CHILE RELLENOS

These mildly spicy roasted green chilies stuffed with corn and cheese always receive rave reviews.

• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 12 ounces beer
• 2 tablespoons olive oil
• 1 shallot, minced
• 1 garlic clove, minced
• 1 1/2 cups fresh corn kernels
• 1/2 cup grated Monterey jack
• 6 poblano peppers, charred and peeled
• Corn oil, for frying
• For Garnish: Sour cream and lime wedges

Combine 1 cup of the flour, baking powder and salt in a large bowl. Gradually add the beer, whisking until the batter is smooth. Cover with plastic wrap, and refrigerate for 1 hour.

Heat the oil in a medium skillet over medium heat. Add the shallot and garlic, and cook until soft, 4 to 5 minutes. Add the corn and cook for 2 to 3 minutes. Season, to taste, with salt and pepper. Allow to cool, add the cheese, and set aside.

Make an incision the length of each chile and remove the stems and seeds. Stuff the corn filling into chilies, and close with a toothpick.

Heat a fryer filled with oil or heat oil, half-full, in a large deep skillet. Dredge the chilies in the remaining flour, shake off excess, dip in batter, and fry until golden, approximately 2 minutes per side. Drain on paper towels and season with salt.

Serve with sour cream and lime wedges.

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