Guys, the chili was a huge hit. I doubled the recipe (Bobby Flay’s Red Beef Chili) and made a few additions/subtractions of my own. I didn’t have Thai bird peppers or pasilla chile powder so I added more of the other chile flavors in their place. I omitted the habanero and tripled up on the jalapenos. I feared the habanero would light our guests mouths on fire. I now know that the habanero would have been just fine. I added additional poblano peppers which I roasted and peeled as well as Worcestershire sauce, Chipotle peppers in adobo, extra tomatoes and tomato paste. I set out Frito’s, cilantro, diced onion, sour cream, extra sharp cheddar cheese and diced tomatoes for garnish.
In addition to the chili we had grilled Hebrew National all beef dogs, a lovely green salad with corkscrew pasta, corn on the cob, Rotel dip (of course!), peanut butter cookies and assorted flavors of Braum’s ice cream. I made a last minute punch for those that wanted an alternative to beer and what not.
Fuzzy Navel Punch
1 bottle Ginger Ale
1 sm. can crushed pineapple in juice
1 can Bacardi Fuzzy Navel
2/3 cup lg. can of pineapple juice
Combine and serve over ice.
As for the key lime pie? I ran out of time. Dang it. I knew I should have made that one the night before.