I was asked for my chili recipe today, which is a shame because I don’t have one. This is both because I never wrote it down and because every time it is different. But I do feel that I have something going, so if I were to make chili today, here’s how I’d start out.

- Cans of beans, red, black, white, navy, kidney (drain and keep the juice)
- chopped green and red peppers
- chopped onion
- pineapple chunks (optional)
- meat, like bacon, steak, spicy sausage or ground beef (or any combination of those)
- hot peppers (Anaheim, jalapeño, habenero)
- brown sugar (more than you’d think)
- chili powder
- garlic
- cumin or a packet of chili seasoning mix (optional)
- a very tangy BBQ sauce (hot and sassy, rich and sassy), up to a full bottle

Toss all of that in a Crockpot and let it cook. As for the relative quantities, I usually go for color and texture first, which might be backwards. If you’d like, use the BBQ sauce and bean juice to make it more soupy. If you’re going with spicy peppers, remember that the spiciness will take a while to show up, so don’t over do it.

In my mind, what makes a good chili is that the flavor is consistent with every bite. Of course the flavor changes with what you put in, but cooking it long allows you to make changes to the flavor.

I took the opportunity to take an early lunch / late breakfast with some friends to an all-you-can-eat pancake or French toast buffet at Magleby’s Fresh. I came for the French toast but I left with an insane craving for their candy-like syrup!

While this recipe isn’t exactly on, it’s pretty close. I’ll have to go again to compare, but it is definitely good!

Candy Syrup

• 3/4 stick butter
• 1 cup sugar
• 1 cup evaporated milk
• 1 Tbsp corn syrup
• 1 Tbsp vanilla

Boil these ingredients then add1/2 tsp baking soda and boil for just 10 more seconds. For best results, serve warm in cute little plastic cups.

This recipe is pretty close the the authentic Cafe Rio recipe you may be familiar with. This dressing goes great on salads, but also tastes good on sandwiches, rice, pizza or even as a beverage. It’s just that good. I quadrupled the recipe and ended up with way to much, even after giving half away.

• 3 fresh tomatillos, peeled and cut into quaters
• Juice from 1/2 a lime
• 1/2 cup of buttermilk
• 1/2 cup of mayonnaise
• 1/2 cup of sour cream
• 1 pkg dry Hidden Valley Ranch Buttermilk Dressing mix
• 1 cup fresh chopped cilantro
• 6 stalks green onions, with ends
• 2 cloves crushed garlic
• 3 tsp sugar
• 5 cross-section slices of a jalapeno pepper

Combine and blend then refrigerate for at least one hour. Best on pork burritos and salads.

Cooking this meat will make you salivate and only eating it will quench the craving! The flavor jumps out of the pork and makes you wish you had a larger stomach! This goes good with rice and beans in a tortilla, like Cafe Rio, in a sandwich or just on its own.

Roast
• 3 lbs pork roast
• 1 cup dark brown sugar
• 1 cup Worchestershire sauce
• 1 tsp dried oregano
• 1 tsp powdered ginger
• 1 tsp salt
• 1 tsp chili powder
• 1 tsp garlic powder
• 2 TB dried minced onion

After

• 1 can red enchilada sauce
• 1 cup dark brown sugar

1. Cook all of the ingredients in a Crockpot on low for about 15-20 hours.
   One hour before serving, take the roast out and shred the meat, removing any fat
2. Drain and put the meat back in
3. Add the enchilada sauce and extra brown sugar
4. Cook for one more hour

To serve, combine with black beans, rice and creamy tomatillo dressing on large soft flour tortillas.

A take on the popular Cafe Rio rice, this recipe will give you an aromatic side dish that will compliment most meals. But be careful, it may steal the show! This recipe is two servings, consider doubling or tripling.

Rice
• 1 C white rice
• 2 C chicken broth
• 1 T fresh lime juice
• 1 T garlic powder
• 1 T minced dry onion
• A pinch of salt

After

• 1 C loosely-packed fresh chopped cilantro
• 1 T fresh lime juice
• 1 can enchilada sauce (or less)

1. Cook in a rice cooker or other traditional method using the chicken broth in place of the water.
2. Add the second set of ingredients after the rice is cooked and serve immediately.
3. Yield: 2 servings

Ingredients

18 frozen dinner rolls, thawed but still cold
1/2 cup butter or margarine, melted
1/4 cup fresh thyme, finely chopped
1/4 cup fresh rosemary, finely chopped
1/4 cup fresh parsley, finely chopped
1 cup grated Parmesan cheese
1 pound sausage, cooked, crumbled, drained

Directions

Flatten each roll into a 4-inch circle. Place butter in a shallow bowl. Combine herbs and cheese and place in a shallow bowl. Coat each dough circle with butter and then with the herb-cheese mixture. Arrange 6 dough circles evenly in a large sprayed bundt pan, to cover the bottom. Circles will overlap. Sprinkle half the cooked sausage over dough. Repeat with 6 more dough circles and the remaining sausage. Add last 6 dough circles to the top to cover sausage. Cover with plastic wrap and let rise until almost doubled. Remove wrap and bake at 350 degrees for 35-40 minutes. Cover with foil last 10 minutes of baking. Remove from oven and invert immediately onto serving platter.