Gameday Chili

LISTEN SATURDAY Feb 10th and SUNDAY Feb 11th at 10AM

Entertaining a crowd during Gameday Season?

Then, it's time to fire up that cooktop + start chopping. Those flavors will come together deliciously by gameday. This recipe has one bottle of IPA beer, my personal taste favorite from my local microbrew. I always advise you to only use what you would drink! 

This basic chili recipe combines several flavors of the Southwest. 

Options: Turkey and pork can be substituted for beef and used in a combination for ultimate flavor. Make it vegetarian by using eggplant, squash, and extra onion in place of the meat.

IPA Chili  

Makes 6- 8 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

2 pounds sirloin or chuck - cut into 1/2 inch pieces or a ground beef combo

4 slices maple cured bacon, chopped

10 cloves garlic, chopped

1 cup sweet onion, chopped

4 scallions, chopped

2 jalapenos, seeded and chopped

1 fresh serrano chili pepper, chopped

1 Tablespoon each: cumin, oregano, basil and thyme

1 teaspoon cinnamon

12 ounces of a good microbrew IPA

2 cups canned plum tomatoes with juice, chopped

1 Tablespoon cider vinegar

1 16-ounce can of red beans, rinsed and drained

2 Tablespoons cilantro

Preheat a large soup pot over medium-high heat.

Add bacon and allow the bacon to get a light golden color. Add garlic, onion, olive oil, scallions, jalapenos, and serrano, and cook for 2-3 minutes, stirring occasionally.  Add beef and cook until becomes lightly browned.  Drain off any excess fat. Season with cumin, oregano, basil, hot pepper flakes, and cinnamon. 

Add beer and reduce liquid for one minute; add tomatoes and vinegar. 

Lower the temperature to a gentle simmer. Stir, cover pot, and cook for 1 1/2 hours, stirring occasionally. Add beans and cook for 30 minutes or until the meat is tender. 

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GEORGE HIRSCH’S SLOPPY GIUSEPPE BURGER

The weekend calls for a burger, but not just any burger. Grilled slider served on a potato roll, with pickled bourbon peppers, an Italian style sweet sloppy Joe sauce, topped with crisp sriracha slaw with farm-fresh veggies and a side of garlic kettle chips. 

George's SLOPPY GIUSEPPE a winning combination

Grilling a winning burger from the bun up takes time and the freshest farm-picked ingredients. For my SLOPPY GIUSEPPE, the peppers were farm picked and pickled the same day, two months ahead of adding to my burger. I used a colorful mix of vine-ripen sweet and hot peppers, and the vinegary brine was topped off with bourbon for added zip. The Sloppy Sauce is a homemade sweetened Italian tomato sauce, and the slaw—is a mixture of crunch tossed at the last moment in a creamy sriracha dressing. With no compromise to the meat tossed on the grill, my signature special meat blend, and the only bun of distinction worthy for such honest “sloppy goodness’ is a soft potato roll.   

SLOPPY GIUSEPPE BURGER

Makes 8 quarter-pound burgers.

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*Weight before cooking

1 3/4 pounds ground beef, short rib blend, 80/20 lean/fat ratio

3/4 pound sweet Italian sausage, removed from casing

Freshly ground black pepper to taste

Accompaniments: Potato Rolls, a mix of sweet & hot vinegar peppers, sloppy sauce, sriracha slaw, 

In a 2-quart mixing bowl, combine beef and sausage meat and mix with a fork, taking care not to overwork the meat. Divide into 8 or 10 equal portions and form into 3/4 inch thick patties. Use raw meat from two of the above-formed burgers for sloppy sauce. Cover and refrigerate for 1 hour. 

Sloppy Sauce

George Hirsch Lifestyle  |  chefgeorgehirsch.com

Makes about 2 Quarts or enough topping for 16 SLOPPY GIUSEPPE burgers.

2 Tablespoons Olive oil

1/4 cup chopped onions, sweet red peppers

8 cloves fresh garlic, chopped fine

1 - 15 ounces can each of Tomato Sauce & Tomato Puree

1 1/2 cups ketchup

1/2 cup light brown sugar

1/2 teaspoon hot pepper flakes

1 pint of IPA

1 teaspoon each dried basil and oregano

2 bay leaves

2 cups water

Preheat a saucepot to medium temperature. Add olive oil and two burger patties, browning lightly; add onions, peppers, and garlic. Cook for two additional minutes; do not brown vegetables. Add all remaining ingredients using water to rinse out any additional tomato sauce left in cans. Simmer for 45 minutes. Keep warm until topping burgers. 

For Slaw & Dressing as seen on George Hirsch Lifestyle

Vegetables: 1 small head shredded white cabbage, 1/2 head shredded red cabbage, 2 grated carrots, 1/4 of a sweet, thinly sliced onion, 2 cloves finely chopped garlic, and 3 chopped green onions. Mix 2 cups mayonnaise, 1/4 cup white vinegar, 1/2 cup sweet chili sauce, 1/4 cup sriracha, 1/2 cup chopped fresh flat-leaf parsley, pepper, and sea salt to taste. Add dressing to slaw thirty minutes before serving. 

Preheat the grill to medium-high. Place the burgers on a hot grill and cook for about 3-4 minutes per side, turning once. 

Serve on lightly toasted Martin’s Potato Rolls, first peppers, burger, sloppy sauce, and slaw. Serve extra Sloppy Sauce on the side with plenty of napkins. 

Note: If you don’t see ground short-rib beef in your butcher shop, by all means, ask for it. Whenever you’re mixing any ground meat product, it’s a good practice to have the meat and bowl well chilled. Not only will a chilled bowl cut down on bacterial growth, but it will also help bind the meat. If possible, use a metal bowl for mixing the ingredients and place it in the freezer beforehand. If your kitchen is warm, place the bowl over a bowl of ice when incorporating the meat with the spices.

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13 EPISODES on 4 HD-DVD Disk Set, season one

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Gather 'Round the Grill Cookbook, Vintage (new)

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George Hirsch Living it UP! cooking & lifestyle book

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George’s Gameday Mac and Cheese

For my NY/LI friends tune-in/dvr WLIW21 Saturdays 2:30PM

Check local listings for the new season of GHL Celebrating Chef George's 25th anniversary on PBS and Public TV Stations. Click to watch TV Series Preview

It's that time of year again; chilly evenings, more events going on and tailgates to organize. That's when I turn to my crowd pleasing Mac-N-Cheese. If you're planning your Super Bowl Gameday party menu, then my Mac and Cheese is a must; you can make my mac-mix ahead. Chill it, then just bake-it just before game time. It's good time food.

Use my recipe as a guide and feel free to add smoked ham, pancetta, pulled chicken or grilled shrimp to make your own home-spin.  And, serve with some crowd pleasing Gameday Sliders

gamely sliders as seen on GHL

George’s Gameday Mac and Cheese

Makes 6 servings

George Hirsch Lifestyle | chefgeorgehirsch.com

2 Tablespoons Butter

1 onion, chopped

6 cloves garlic, chopped

2 Tablespoons all-purpose flour

4 cups chicken broth

2 bay leaves

1 teaspoon fresh thyme

1 teaspoon hot sauce

pinch fresh grated nutmeg

2 cups half & half

1 cup sharp Cheddar cheese, shredded

1/2 cup Jack cheese, shredded

2 Tablespoons Parmesan cheese, grated

2 Tablespoons fresh italian parsley, chopped

1 1/2 pounds uncooked elbow, shells, or other small pasta

Melt Butter in a large soup pot or saucepan. Add onion, and garlic and sauté for 1 minute. Add the flour and cook for 1 to 2 minutes, stirring constantly. Slowly add the broth, and bring to a boil. Lower the heat, add the bay leaves, thyme, diced green chilies, hot sauce, and simmer for 10 minutes. 

Stir in the half & half and heat to a simmer. Slowly add the Cheddar, Jack, and Parmesan cheeses, stirring until they melt and the sauce is smooth. Stir in the cooked pasta. Place in a serving dish and eat immediately or sprinkle with Mac Topping, and bake five minutes in a 350 degree oven. 

Optional Additions:

1 cup each Chorizo or smoked sausage, chopped plum tomatoes

For the Mac Topping

4 Tablespoons butter, melted

6 Tablespoons bread crumbs

2 Tablespoons Parmesan cheese, grated

1 Tablespoon each fresh cilantro & parsley, chopped

Fresh ground pepper, to taste

Place all ingredients in a bowl and mix well.

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Benedictine Sandwich

If it seems like a busy week for celebrating, then you are spot-on. This is what's on the celebrations calendar; there's Cinco de Mayo approaching, and this weekend is the 145th running of the Kentucky Derby. The “fastest two minutes in racing or for most sports,” here’s how to celebrate like a triple crown winner!

To keep your entertaining true to form, here's a traditional Derby Day classic, invented by Jennie Benedict in the 19th century, The Benedictine Sandwich. This sandwich is to Churchill Downs as the Pimento Sandwich is to the Masters; and is one that John Montagu (The 4th Earl of Sandwich) would still be proud to eat.

To Make a Benedictine Sandwich:

In a food processor - mix 1 package softened cream cheese with 2 Tablespoons finely chopped watercress, 1/4 of a finely chopped Vidalia onion, 2 Tablespoons of olive oil mayo, a shot of hot sauce, and a pinch of sea salt. Pulse all ingredients until just blended smooth. Fold in 1 large peeled, seeded and finely chopped English cucumber. Spread cuke filling on thinly sliced white sandwich bread. Trim crusts, if desired. 

Equally as good enjoyed with Deviled Eggs

Wash down with a cool Mint Julep!

BTW: Each year, almost 120,000 Early Times Mint Juleps are served over the two-day period of Kentucky Oaks and Kentucky Derby weekend at Churchill Downs Racetrack.

Wash down with a cool Mint Julep!

My Mint Julep Recipe

It's easy to make with only four ingredients; Bourbon Whiskey, mint, crushed ice and sugar. Simply muddle/pestle the sugar and mint; to release the oils in the mint, Add ice to top off highball glass, top with Bourbon. Traditionally served in silver cup with a straw. Hat, optional.

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13 EPISODES on 4 HD-DVD Disk Set, season one

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George Hirsch Living it UP! cooking & lifestyle book

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Quantity:

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Sunday Supper + Our Christmas Gathering

Join us for Sunday Supper + Our Christmas Gathering, Sun Dec 4th. 

For info + Tickets

Gather ‘round the table with family & friends at our next Sunday Supper as we celebrate the wonder of the Christmas season and the joy of sharing a meal and conversation. For December we take the farm & cheers indoors for our supper. 

Join us to enjoy servings of savory dishes and seasonal entree favorites as featured on PBS’s George Hirsch Lifestyle. Also, just-picked vegetables, farm salads & sides, fresh baked dessert and herbal tea. Craft beer & wine, sold separately.

Growing up, Sunday was the one day our family set aside all other activities to break bread as one. We are recreating this tradition with our extended community. Guests at our Sunday Supper will enjoy a traditional family dinner, Sep’s Farm fresh picked produce and some of our families’ favorite dishes. - chef g

Amazing Day of Community Love, Sunday Supper + Autumn Farm Experience Oct 23, 2016

Join us for Sunday Supper + Our Christmas Gathering, Sun Dec 4th. 

For info + Tickets