Aunt Audeen's Winter Chili

This is Aaron's version of his Aunt Audeen's Chili.

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2 tbs vegetable oil
4 lbs ground beef
4 bell peppers (different colors)
1 large onion
2 large cans crushed tomatoes
2 small cans tomato paste
2 cans ranch style beans
2 cans black beans
2 cans whole kernel corn
2 cans ranch style beans w/jalapeno
2 cloves garlic
3 tbs black pepper
3 tbs chili powder
1 tsp cayenne pepper
3 tbs seasoned salt
4 1/2 tbs cumin

Brown the meat. Chop up all the vegetables and lightly sauté them. Open the cans. Do not drain. Throw everything into a giant cooker and stir. You may need to add 1 – 2 cups of water, depending on how wet your canned vegetables are - just make sure that it is wet when you start cooking. Make sure you don't have any tomato paste globs. Cook for approximately 2 hours on medium heat.

Concord Cake

This recipe came from a little Bed and Breakfast in Jefferson, TX called the Stillwater Inn.  I have always gotten rave reviews for this dessert.    This is a moderately difficult recipe.  If you are ever in Jefferson you should stop in and try theirs. 

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For the Meringue:

Preheat oven to 275 degrees.

3 1/2 tablespoons bitter cocoa powder
1 cup confectioners sugar
5 egg whites (approximately 3/4 cup)
2 teaspoons cream of tartar
2/3 cup granulated sugar


Butter and lightly flour baking sheets or cover with parchment paper. Sift the cocoa powder and the confectioners sugar 2 times.  Beat the egg whites until firm, adding the cream of tartar, then the sugar gradually.  When stiff, with a rubber spatula, fold in the cocoa-sugar mixture.  Do not over mix.  Spoon into pastry bag.

Pipe the meringue into (12) 4 inch circles and bake for 2-2 1/2 hours.  Allow the meringues to cool for 8-10 minutes before removing from sheet.  Once covered, they can be kept in an airtight container for 3 days.

For the Chocolate Mousse:

7 ounces semi-sweet chocolate
1 cup egg whites
2 tablespoons sugar
1 cup heavy whipping cream
1 tablespoon confectioners sugar

Melt chocolate over water or in a double boiler and allow to cool until just warm.  Beat cream until stiff and add confectioners sugar.  Place in a large bowl and return to refrigerator.

Beat egg whites until stiff.  Add sugar and beat until the sugar is dissolved and meringue glistens.  Fold in chocolate and evenly mix.  Add to the whipped cream and evenly blend with spatula.  Refrigerate for 2 hours.

For the Topping:

1 pint heavy whipping cream
Vanilla
Confectioners sugar
toasted sliced almonds

Beat 1 pint of whipping cream and sweeten with confectioners sugar and vanilla at the last moment.

Assembly:  Concord cakes are best assembled immediately prior to serving.  On each plate place a small dollop of mouse (to secure meringue) and place a layer of meringue on each.  Add a layer of mousse on top and repeat with another layer of meringue and mousse.

Finish with a dollop of whipped cream and sprinkle with toasted sliced almonds.  Serve immediately, since it does not keep after put together.

Jalapeno Cheese Grits

I got this recipe from my little sister.  She made this for my birthday this past year.  I just made it for the Superbowl and it was a big hit.

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3 cups water
1/2 teaspoon salt
1 cup quick-cooking grits
1/4 cup butter
6 ounces Velveeta cheese, cubed
2 eggs 
1/2 cup milk
1/2 tsp. salt
1/4 tsp. pepper
1/2 cups pickled jalapenos, chopped
1-2 cups Pepper Jack cheese, grated (according to taste)

Bring water and salt to a rapid boil. Add grits, reduce heat and cook until grits are thickened. About 3-4 minutes.  Stir in butter and Velveeta until melted.  Mix eggs, milk and pepper together.  Add to the grits mixture. Stir in the jalapenos.  Pour into 2 quart casserole dish.  Bake uncovered for 45-1 hour, or until set in a 300 degree oven.  Sprinkle jack cheese on top, return to oven for 15 minutes.