Team “Adios, Pantalones” (aka Kiwi Creative) had an awesome time at the 2015 Souper Bowl, hosted by AAF-Cleveland. While we didn’t win a trophy (we want a recount!), several people asked for our mouth-watering recipes…and we’re happy to oblige.
Mac’s “Adios Pantalones” Chipotle Black Bean Chili
- 3 cans (15 oz each) black beans, rinsed and drained
- 2 cans (14.5 oz each) fire-roasted diced tomatoes, undrained
- 2 cans (15 oz each) whole kernel corn
- 1 large green pepper, finely chopped
- 1.5 large spanish onions, finely chopped
- 4-5 chipotle peppers in adobo sauce, finely chopped
- 3 tablespoons adobo sauce
- 4 garlic cloves, minced
- 1 boneless beef chuck roast (3 pounds), cut into 3/4-inch cubes
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 2 tablespoons Penzey’s Chili 9000
- 1 teaspoon salt
- 1 teaspoon pepper
- Optional Toppings: shredded Monterey Jack cheese, reduced-fat sour cream, minced fresh cilantro, lime wedges, Haas avocados
- In a large bowl, combine and mix tomatoes, pepper, corn, onion, chipotle peppers, adobo sauce and garlic. In another bowl, combine the beef, oregano, cumin, chili 9000, salt and pepper.
- Pour half of the bean/tomato/corn mixture in a 4-or 5-qt. slow cooker; add the beef. Top it off with remaining bean/ tomato/corn mixture. Cover and cook on low for 8-9 hours or until meat is super-tender. Serve with toppings of your choice.
Yield: 12 servings (1 gallon)
Mac’s Jalapeño Chi-Chi’s Sweet Corn Cake
- 2 pouches of Chi-Chi’s Sweet Corn Cake Mix
- 1/2 cup melted butter
- 1/2 cup water
- 2 cans (15 oz) cream-style corn
- 3 whole jalapeño peppers (canned and pickled in vinegar with onions and carrot slices)
- 1 tablespoon Penzey’s Chili 9000 spice
- 1/2 teaspoon salt
- In a bowl, combine ingredients and stir until well combined.
- Pour prepared mixture into 12x12 inch cake pan. Bake, uncovered at 350º for 45-50 minutes or until liquid is absorbed. Use an ice-cream scoop to serve.
Mac’s Bacon Truffle “Holy” Guacamole
- 6 Haas avocados
- 12 oz Applewood Smoked Bacon
- 2 limes, juiced
- 2 teaspoons Sabatino Truffle Salt
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1 tablespoon red pepper flakes
- 1 medium onion, finely diced
- 2 tablespoons fresh chopped cilantro
- 2 cloves garlic, minced
- Preheat oven to 375º. Line a baking sheet with foil (minimizes mess). Lay the bacon on the lined baking sheet in a single layer, place in the oven for 20-30 minutes and monitor for desired crispiness (less is more). Once cooked, pour out fat, pat bacon dry and cut into 1-inch pieces.
- Halve, seed and peel avocados (keep seeds to preserve freshness later). Add remaining ingredients and gently mash with a large fork (or other object) making sure not to turn it to green mush.