The Waffle

I had chili for lunch.  Third time this week (first for the Super Bowl at my friend Norm’s place, second at Brixton’s yesterday for their Consumer Appreciation Party), so I figured I would go for the chili hat-trick.

Some time ago, I got a coupon for a can of Stagg Chili. Can’t remember how I got it, but I did buy a can, and it’s been sitting in my cupboard for a while.  But no longer.

Stagg Foods was established in 1956 as Rocking K Foods. The company first manufactured its products in Sante Fe Springs, California, but then moved production to Hillsboro, Oregon. In 1980, the company’s name was changed to Stagg Foods. In October of 1996, Stagg Foods was acquired by Hormel, the creator of the real Spam - the luncheon meat that is.

I never had a can of Stagg chili before. They have 12 varieties, from vegetarian (which I’m told is quite good) to beef, chicken or turkey. But the one I had to try was their Dynamite Hot.  Beef, tomatoes and pink beans are the main ingredients, and the spices include chili seasoning, jalapeno peppers and dehydrated habanero peppers.  Apparently, this variety is cathing fire with chili lovers everywhere! 

I was actually pleasantly surprised with the heat. This was quite hot.  I wouldn’t quite call it dynamite, but the heat was definetely much higher then I was expecting.  It is a fact that most corporations and restaurants are shy on the heat, in order not to offend anyone.  But with 12 varieties, I guess they could afford to ignite this version a little, and it made for a pretty good chili, all considering.  At first, you open the can and it kinds of smell like Chef Boy-ar-dee.  The chili flavour and aroma are released when you heat your meal.  It is a fairly thick chili, beef-generous, but with no real veggetables in it.  Ther level of bean is not bad either.

Most of Stagg’s Chili are low in fat, but a can of Dynamite will add 29g of fat to your intake, or 44% of the recommended daily intake.  Only one other variety, the Steak House, has more fat then the Dynamite.

 
I made Obama’s chili last night, as promised.

So here is the step-by-step Obama Chili familial recipe.

Here are the ingredients:

Saute onions, green pepper and garlic in olive oil until soft.
Add ground meat and brown.

Combine spices together into a mixture, then add to ground meat.

Add red wine vinegar.

Add tomatoes and let simmer, until tomatoes cook down.

Add kidney beans…

and cook for a few more minutes.

Serve over white or brown rice. Garnish with grated cheddar cheese, onions and sour cream.

It is not a bad recipe.  I think it is a bit light on spices, especially considering how little tomatoes I had in there, and considering I was using turkey, not beef.  It was fairly thick too, which I don’t mind at all.  A chili is a chili, not a soup.  But there was no sinuses clearing experience, contrary to Obama’s claim. 

Nevertheless, a good recipe for a very mild chili, tasty but not spicy.

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The winds of change…
A defining moment…
A promise of hope…
A proud day for America…
A long time coming…
History in the making…

Alright. 

Now that we’ve dealt with Barrack Obama’s victory, let’s get down to business and the challenges he will face.

• Buying a dog for his kids
• A financial crisis
• The Iraq Quagmire
• A trillion dollar deficit
• The Afghanistan Quagmire
• Staffing the West Wing
• Getting the White House chef to make a proper chili. 

That’s right.
A proper chili.  

To celebrate Obama’s victory, let’s all make it for dinner tonight:

Obama Family Chili Recipe

1 large onion, chopped
1 green pepper, chopped
Several cloves of garlic, chopped
1 tablespoon olive oil
1 pound ground turkey or beef
1/4 teaspoon ground cumin
1/4 teaspoon ground oregano
1/4 teaspoon ground turmeric
1/4 teaspoon ground basil
1 tablespoon chili powder
3 tablespoons red wine vinegar
Several tomatoes, depending on size, chopped
1 can red kidney beans

Saute onions, green pepper and garlic in olive oil until soft.

Add ground meat and brown.

Combine spices together into a mixture, then add to ground meat.

Add red wine vinegar.

Add tomatoes and let simmer, until tomatoes cook down.

Add kidney beans and cook for a few more minutes.

Serve over white or brown rice. Garnish with grated cheddar cheese, onions and sour cream.

Let’s hope the Chef at 1600 Pennsylvania Avenue can figure this out quickly in order to keep his job.

Here is what the President elect had to say about this delicacy, a recipe he has been using since his days at Harvard:

“If you make it right, it’s just got the right amount of bite, the right amount of oomph in it,” Obama said. “It doesn’t scald your tongue, but it will give a little perspiration on your brow and it will clear your sinuses.” “You know, I could probably (recite the ingredients) off the top of my head, but if I got the proportions wrong, it could spoil the whole recipe. It’s an excellent recipe.”

But is it really or is this another empty electoral promise? 

You can read Gut Check’s special investigation here. 

Zoe made it last night at her Election Results Watching party and I’ve got to say it was pretty good.  I have no idea if she followed the recipe correctly.  But her rendition was nicely done, with a nice thickness.  There seems to be lots of flexibility with the recipe here, but it is certainly a good base.

Zoe also made Maverick Mac and Cheese, Chicken Right and Left Wings, Condoleezza Rice Krispies Squares, and Heck of a Job Brownie’s. Oh, and a Baked Alaska, with a view on Russia.

Obama shared his chili recipe with ABC first, via Good Morning America. 
You can also find McCain’s ribs there.

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