A friend of mine from home called me and said my Alma Mater, Kutztown University is having a Crockpot Chili recipe contest…Hello Spanglish Cooking has to represent. So yesterday was a great day to test recipes. Hmmm, should I use all of the leftover turkey from Thanksgiving? Or should I try something different to set me apart from the competition. I won the Emeril Lagasse contest using buffalo so maybe I should try ground buffalo? I call my local Whole Foods to see if they have fresh ground buffalo, and of course they do at a price 9.99 LB. Ok I only need 1 lb why not. 

HERE’S WHAT YOU’LL NEED:

Spanglish Chili Recipe: 

1 Lb. Ground Bison (any meat is fine I like to use buffalo because its so lean and so delicious - I buy my buffalo at Whole Foods) 

2 teaspoon Spanglish Spice Mix (check out my YouTube video for easy spice mix recipe) http://youtu.be/xKL4Xw1VqOk

1 27oz can of diced tomatoes undrained

1 14 oz can of diced fire roasted green chiles (Ortega)

1 15 oz can of tomato sauce

1 can of drained black beans

1 medium onion, chopped

4 cloves of minced garlic

2 teaspoons of chili powder

1 teaspoon cumin

1/4 teaspoon of cayenne pepper (or more depending on desired heat)

HERE’S THE HOW TO:

Season with 1 teaspoon of Spanglish Spice Mix and brown ground meat. Put meat with juices in the crockpot. Add all of the other ingredients to the crockpot including the remaining 1 teaspoon of Spice Mix. Stir, cover and low cook for 5 hours. 

Serve hot and delicious with desired topping, I love me some sharp cheddar with my chili. 

The heat finally broke in Los Angeles! With the brisk mornings and even colder evenings I was in the mood for soup, so I looked in my recipe box and saw my recipe for Italian Wedding Soup! Hmmm, can I give it a Spanglish Twist?!  Hello, they don’t call me Spanglish for nothing….

HERE’S WHAT YOU’LL NEED:

MEATBALLS:

1 Lg Egg

1 Small Grated Spanish Onion

2 Minced Garlic Cloves

1/3 Cup of Italian Parsley (or Cilantro if you really want to go all out Spanglish)

2 Slices of bread torn into small pieces (crust removed) 

1/2 Cup of Grated Manchego 

1/2 Lb Ground Beef

1/2 Lb Ground Pork

Spanglish Spice Mix - Check out the recipe on my Spanglish YouTube Channel. http://youtu.be/xKL4Xw1VqOk

SOUP:

1/4 C Sofrito  - Puerto Ricans use sofrito as the base for so many recipes! Don’t sweat it, I’ve come up with an easy sofrito recipe 16 oz of Pico De Gallo and 1/4 C of tomato sauce blended! Goya also has a Sofrito. I’ve tried it and all I can say is “Si es Goya, tiene que ser bueno!” (see pic)

8 Cups of Chicken broth

1 Small Can of Tomato Sauce

Escarole or Spinach

1 Cup Rice or Orzo

HERE’S THE HOW TO:

For Meatballs, beat egg and mix all of the ingredients except meat. Add the ingredients to the meat gently combining everything without over handling the ground meat (it can become tough if over handled). Roll into golf ball size meatballs and set aside. 

For Soup, on medium heat in a soup pot start with your sofrito…the house will smell good within 15 seconds! Let sofrito cook for about 45 seconds before you add chicken broth. Add tomato sauce, and rice/orzo. Bring to a boil, reduce to a simmer then add meatballs and escarole. Cook until meatballs are cooked through, escarole is wilted and soft and orzo/rice is nice and fluffy!

I love that I can put a Spanglish twist to just about any recipe. 

Here’s a picture of the Goya Sofrito…