|
While we may be experiencing the remnants of summer's final heat wave, fall has definitely arrived! The local markets are fully stocked with mums, gourds and apples from farms around the region and comfort food is the signature cuisine of this season. As the days grow shorter and temperature continues to drop, my family and I enjoy gathering around a bonfire or tailgate to celebrate all that autumn has to offer. One of our favorite seasonal dishes is my mom's famous chili topped with homemade corn bread. I have enclosed her secret recipe for you and your family to enjoy as much as mine!
Speaking of recipes, one project checked off the Summer '17 checklist was the development of over 100 new entrees and hors d'oeuvres to add to our full-service events menu. A personal favorite of mine is miniature chicken tacos paired with tequila sips. We debuted these tasty morsels to much acclaim at our second annual Fall Kick-Off Bash at the National Building Museum earlier in this month. They would be sure to please any crowd at a fall wedding or holiday party!
By the way, be on the look-out for our 4th Annual Pumpkin Carving Contest early next week. We can't wait to see the creative entries in the running for the golden prize of a catered dinner for 12!
I hope this season brings you moments of joy with family and friends around the table. As always, thank you for your continued support.
Josh
|
|
|
Mama Carin's Famous Chili with Corn bread
Serves 10
Chili
3 yellow onions, chopped
3 1/2 lbs ground beef
3 cans (15.5 oz) of dark red kidney beans
4 cloves of garlic, minced
1 - 28 oz can of whole peeled tomatoes
1 - 29 oz can of tomato sauce
1 - 4.5 oz container of chili powder
3 - 4 tablespoons of sugar
Corn Bread
½ cup unsalted butter, softened
⅓ cup masa (corn flour)
¼ cup water
1½ cups fresh or frozen corn (thawed, if frozen)
¼ cup cornmeal
⅓ cup sugar
2 tablespoons milk
½ teaspoon baking powder
¼ teaspoon salt
Chili:
Sauteé onions until translucent. Transfer in a large crock pot.
Sauteé ground beef until cooked. Drain in a colander. Place in crock pot with onions.
Add kidney beans, whole tomatoes, tomato sauce, chili powder and sugar in crock pot. Mix well.
Cook on high for 3 - 4 hours.
Serve with red onions and shredded cheese, and sour cream.
Chili is best served a day after it has been cooked to let the flavors marry overnight in the fridge.
Corn Bread:
Preheat the oven to 350 degrees.
In a large bowl, beat the butter until creamy. Add the masa and water, and beat until incorporated. Set aside.
Pulse the corn in the food processor. Leave the corn chunky! Stir the corn into the butter mixture.
In a medium bowl, whisk together the cornmeal, sugar, baking powder, and salt. Add the milk, and stir to combine. Stir the corn meal mixture into the butter-corn mixture just until incorporated. Pour into an ungreased 8x8" baking pan. Place the baking pan into a 13x9" baking dish with water filled up ⅓ of the way full. Cover the corn cake with foil. Place on the middle rack of the oven and bake for 50-60 minutes. Cool 10 minutes, then use an ice cream or cookie scoop for serving.
|
|
As I mentioned in the spring newsletter, I recently had the pleasure to sit down with Andy and Janice Ockershausen for an interview for their DC podcast, Our Town. Be sure to take a listen to my episode in which Andy and I discuss the importance of personalized communication in a digital world.
|
Rated Three Star
Green-Certified
|
|
Interested in learning more?
Contact us to hear more about our latest philanthropic endeavors, upcoming business events, or catering services.
|
|
|
|
