|
Purely American America Loves Hockey Slap Shot Chili
|
|
A hearty chili that celebrates North America’s favorite sport. Most historians agree that North American hockey evolved from a game called Hurley which was played in the fields of Nova Scotia in the early 1800’s. During the late 1800’s Montreal, Ottowa, and Ontario Canada were the cities in which hockey became an organized sport. In 1892 Lord Stanley, Earl of Preston and Governor General of Canada decided to donate a cup that could be challenged by amateur hockey teams in Canada. During the early 1900’s, the invention of tube skates, nets for goal, and reducing the number of players to 6 from the original 9 helped streamline the game.bThe NHL started in 1917 and it wasn’t until 1942 that “the original six” teams became the foundation of the NHL. In 1954, the first Zamboni, a machine used to quickly resurface the ice between periods, was used at the Boston Gardens. Superstars Bobby Hull, Derek Sandrrson, Bobby Ore, and especially Wayne Gretzky — The Great One — fueled interest in the game during the later 1900’s so that today there are 30 teams in the league.
$6.50
|
Additions:
6 c. cold tap water
1 lb. fresh beef chuck or stew beef, cut into small 1/2" chunks
1 lb. ground chuck
2 T. vegetable oil
1 large onion (8 oz.) chopped
1 T. minced garlic (3 cloves)
1 large green pepper, chopped (4 oz.)
1 c. sliced fresh mushrooms (4 oz.)
Contents of seasoning packet (enclosed)
1 28 oz. can whole peeled tomatoes
1 1/2 c. tomato juice
2 T. tomato paste
Cooking Directions:
-
Sort through and thoroughly wash beans. Soak beans four hours or overnight in water to cover by 2 inches. Drain beans and rinse well. Place beans in a 4 qt. cooking pot along with 6 c. water. Cover and bring beans to a boil. Reduce heat to medium low, and cook for 1 hour.
-
In a large 6 qt. pot, cook the stew beef chunks over medium heat for 5 minutes, stirring meat occasionally. Add ground chuck and cook both meats until they are browned (about ten minutes total). Remove meat from pot, drain off and discard fat. Set meat aside.
-
Return pot to burner, add 2 T. oil and sauté the onions, garlic, green pepper and mushrooms until tender (3-5 minutes). Add cooked meat to the vegetables along with contents of seasoning packet. Stir completely to mix all ingredients well.
-
Add cooked beans (including all the liquid) to the vegetable/ meat mixture. Add the tomatoes (chopped, including the liquid), tomato juice and tomato paste. Cover and bring chili to a boil. Reduce heat to medium low and cook 1 1/2 hours longer.
-
Remove chili from heat. For best flavor refrigerate chili overnight and reheat the next day.
Ingredients:
Assorted beans, spices, Salt, and chili peppers.
Product Rating:  (0.00) # of Ratings: 0  Click Here to rate this product
There are no comments for this product. CLICK HERE to be the first one to share your opinion!
|
|
|
|