Superbowl Chili

We live just 25 miles north of San Francisco, the "City By The Bay".  The "City" is totally gearing up for the Superbowl 50, which will take place at Levi Stadium...(home of the Forty-Niners... wah wah). I, myself, plan on steering clear of the city the next few weeks but can't wait for the Superbowl itself!
The Superbowl is always a great reason to have or attend a party, eat chili, drink beer and my favorite thing of all, in regards to the Superbowl....the commercials!

There's something about football and chili that just go hand in hand.  Don't you agree?  I do love a good pot of chili and there are SO many different varieties to choose from.  Just recently, Tocabe, an American Indian Eatery out of Denver, sent me this hearty looking recipe for their Green Chili Stew. Tocabe (as seen on Diners, Drive-ins and Dives) claims this recipe to be "warm, spicy and delicious as well as unique and authentic".  So if you're having a Chili Cook-off for your own Superbowl Sunday, you might want to throw this one into the mix.

Photo and Recipe courtesy Tocabe: An American Indian Eatery

Tocabe: An American Indian Eatery’s Green Chile Stew
SERVES 4-6 

INGREDIENTS 

• 1 large potato
• 8 ounces fresh ground beef
• Kosher salt & freshly ground black pepper
• 4 cups cold water
• 1/3 cup flour (might need more depending on how much grease is in the meat)
• 3⁄4 cup mild green chili (prefer fresh, but can substitute with frozen or canned)
• 1⁄2 cup hot green chili (prefer fresh, but can substitute with frozen or canned)
• 1 1⁄2 cups corn (prefer cut off cob, but can substitute frozen or canned)
• 2 teaspoons green chili powder (optional)
• Grated cheese (optional, we like cheddar)
• Sour cream (optional)

DIRECTIONS

1. Peel and cube the potato into 1/2 inch diameter pieces and set aside.
2. In a sauté pan on medium heat, cook the ground beef and lightly sprinkle with salt and pepper. Break into serving sized pieces (whatever size you want).
3. Cook the green chili powder, if you are using, into the beef.
4. While the beef is cooking, place 4 cups water in a stock pot with the potatoes and bring to a boil. Cook the potatoes until fork tender; do not cook until the potatoes mash.
5. When all the rawness is cooked out of the beef, turn off the heat. Slowly add the flour while mixing into the beef in order to make a roux. Mix the flour into the beef completely until no dry flour remains.
6. Once your roux is complete, add to the stockpot with the cooked potatoes. Add the green chiles, corn, 2 teaspoons salt and 2 teaspoons black pepper. Fully mix all the ingredients and place the stockpot back on the stovetop.
7. Bring up to temperature on medium heat, stirring occasionally. This may take up to 30 minutes or more. Feel free to add cheese or sour cream, if desired.

More info about Tocabe

"Founded in 2008 and owned by Matt Chandra and Ben Jacobs, Tocabe is the only American Indian owned and operated restaurant in Metro Denver. The restaurant’s warm, open space features American Indian cultural elements infused with contemporary design to create a unique, welcoming atmosphere. Tocabe takes it origin from Grayhorse: An American Indian Eatery, which was established in downtown Denver in 1989 by the Jacobs family (tribal members of the Osage Nation). Tocabe uses some of the family recipes from Grayhorse along with additional Osage recipes to create a fresh take on American Indian cuisine. Tocabe was featured on Diners, Drive-Ins and Dives in 2012."

End of Season Wrap Up

Happy New Year!  The last two weeks of 2015 were doozies!  I'm sure you all can relate.  Two weeks off of school for the kiddos = a full, fun filled schedule.  Normally I like to have a nice relaxing, mellow time while the kids are at home for break, but that was not the case this year...

Every year we like to collect donations and deliver to the UCSF Benioff Children's Hospital in San Francisco.  So on a very rainy day, the first day of school break, we loaded the car and trucked into the city with the goods.  We finally made it to the brand new, beautiful facility.....

.......but not until after we accidentally drove to the old facility across town.  It was a rainy day adventure to say the least.

Leading up to Christmas, we had a few family dinners scheduled, to help prolong the holiday.  Christmas Eve day we have the tradition of going to Great Grandma's house, (Dominic's Grandma) here on the ranch.  We spent a good part of the afternoon with Great Grandma, all dressed in her beautiful red, before the rest of her family came to her house for dinner.

I always reacquaint myself with photos and wall hangings every time we visit Grandma Mary.  This is a painting of Burdell School, which was a one room school house that was built on the ranch in the 1800's.  It was burnt down in the 1950's, but it lives forever on Grandma's kitchen wall.

Another favorite of mine is this painting of our family's dairy before Stafford Lake was built.  In the 1950's, the dairy was moved to its current location so that Stafford Lake could be built.    

Christmas Eve night is spent on the ranch, at my mother and father-in-law's house.  This has become a very meaningful family tradition where we, along with Dominic's sisters and their families gather for food, drink, good times and the opening of presents.  

Bryce had fun playing "Santa" this year....and yes, he is wearing his cousin's Raiders Santa hat.....yikes!

Christmas morning is spent at home, very relaxed and cozy before heading over to my sister's house to celebrate Christmas afternoon with my side of the family. 

The party continues, with Fuzzy, the photo-bomber and all.

Three Portuguese Girls-A-Cookin'.

Linguica and bacon, among other goodies.

OH, and the highlight of Christmas night, we finally were able to meet our new little, one month old cousin.  The kids were amazed at how small her little toes and fingers were.

And proud Daddy, is extremely happy with his little girl.....and yes, he IS a Dallas Cowboys fan....

After Christmas was over, we didn't want to let the festivities go quite yet so we headed out to the coast with some very good friends for another Christmas tradition that began in 2014....Oysters and wine.

above photo credit: Heather

There was a whole lot of enjoyable eating during the last part of the year.  I'm almost sad to see it go.  But, we must keep on track.....spring is around the corner, right?  

Paige and I decided to take a ranch hike with our new pup, Chipper.  Chipper is six months old and has never really been on a leash, until this day.  He did pretty well!  He made it to the top of the hill behind our house without any stalling.  Here we had a nice, clear view of the ranch, Stafford Lake and in the distance, San Pedro Bay.   

This hike was also an opportunity for Paige to rack up some steps on her new Fitbit Flex.

Between Christmas and New Year's, a good friend asked me if the kids and I would be interested in attending the fabulous production of Cavalia - Odyesso in San Francisco.  Absolutely amazing.  I am a horse lover and rider and was completely awestruck by what these horses were able to accomplish.  Wow.  

Before New Year's, it got cold.  REALLY cold.  Something like 28 degrees.....Now I know that's not cold for some of you, but for us California wimps, it's too cold.

New Year's Eve, our out of town cousins drove up to stay the night with us and we ate, drank and watched Napoleon Dynamite after the ball dropped.  

I am thankful for great times, and especially for the great memories.  It's a Wrap, 2015.  

I hope your end of the year wrap up was awesome!  Looking forward to an exciting  2016!