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While Casual Chains Drop Prices, Fast Food Trades Up

YumSugar — Fri, 01 May 2009 08:00:37 -0700

Regardless of its location, price point, or popularity, no restaurant has remained untouched by the deteriorating economy. While many high-end restaurants have made adjustments, some of the most drastic changes taking place are happening between fast and casual food chains.

Casual restaurant chains such as Applebee's, Chili's, and TGI Friday's have desperately tried to keep sales steady with bargain deals. Applebee's started the trend by appealing to cash-strapped diners with a limited-time offer for a large appetizer with two entrees for just $20. Chili's joined in soon after with a "ten under $7" value menu. Earlier this week, TGI Friday's slashed the prices of all sandwiches and salads to a mere $5.Ironically enough, fast food chains have focused on premium items. Late last year, Burger King aimed to go higher-end with a new line of ribs, and this August, McDonald's is coming out with a one-third-pound Angus beef burger that's priced at $3.99. The number one fast food chain has also been selling specialty coffee drinks at its McCafé stores.

As both segments expand their food offerings, the casual chain and fast food sectors have become somewhat redundant. Have you frequented more fast food or casual chains lately? Which do you think has a better business model?

Source

Chili's Bottomless Express™ Lunch

Sponsor — Wed, 30 Apr 2008 06:00:10 -0700

Do you...
Eat lunch at your desk because you are constantly starved for time?
Find it difficult to fit in a meal between all your errands?
Wish for a dining experience that is quick, easy, and excellent?

If so, here's a solution for you! Introducing Chili’s Bottomless Express™ Lunch! With chips and house-made salsa, a Caesar or House salad, one of three delicious soups, and unlimited drink refills - you can have your perfect meal and then get back to your day!

Want some comfort?
Indulge yourself with the Baked Potato Soup, a traditional creamy soup filled with chunks of potatoes & topped w/cheese and applewood smoked bacon.

Veggies with a twist?
Fill up on the Broccoli Cheese Soup, a thick & creamy cheddar cheese soup blended with broccoli & topped w/cheese & pico de gallo.

Feeling spicy?
Enjoy the Chicken Enchilada Soup, a hearty soup with marinated shredded chicken & topped w/tortilla strips, cheese & pico de gallo.

Treat yourself and try something new! Visit Chilis.com to find a location nearest you!

How To Host a Chili Cook-off

partysugar — Tue, 04 Nov 2008 09:00:40 -0800

Yesterday morning I had the pleasure of speaking with three of San Francisco's busiest chefs, the men behind the PlumpJack restaurant kitchens. Jack Falstaff's Jonnatan Leiva, PlumpJack Cafe's Rick Edge, and Balboa Cafe's Jose Lemus each stopped by Balboa to deliver a batch of their ultimate chili. The chefs, along with the firefighters of Station 16, are taking part in an annual chili cook-off, benefiting the San Francisco Firefighter Toy Program. Each chef submitted a recipe for a different type of chili. From now until Friday, November 7th, diners at Balboa will have the chance to sample all four and vote on their favorite. If you don't live in San Francisco you may not be able to taste the chili, but you could host your own chili contest! A chili cook-off is the perfect alternative to a formal Thanksgiving dinner or ideal for game day. To check out my ideas for hosting your own chili cook-off and the PlumpJack chefs' tips for making the best chili, read more.

When Hosting:

Start by asking a few friends (who enjoy cooking) if they would like to submit a recipe for your contest. Be sure you have enough space to keep the chili warm. For example, if four guests are bringing chili, you'll need four stove tops or oven space for several large pots.
A batch of chili serves a large group, so invite a bunch of people over to be judges.
To ensure that the kitchen isn't over crowded, have guests bring the finished chili dish.
Keep the menu varied and interesting by assigning each chef a different type of chili. The Balboa menu includes a beef chili, a pork chili, a vegetarian chili, and a super spicy chili.
Set up a toppings bar with grated cheese, sour cream, charred limes, chopped cilantro, tortilla chips, cornbread, etc.
Make the judging anonymous. Give each chili a letter. Print out score sheets and grade the chilis based on taste, texture, smell, color, etc.
Decorate with dried corn and colorful chili peppers.
Serve plenty of cold beer.
Have prizes (a bottle of wine, a limited-edition flavor of Tabasco) for the winning chili.

When submitting a chili recipe:

Keep the recipe simple.
Get a good flavor base by slowly cooking the onions and garlic.
When making vegetarian chili use a lot of vegetables. Grilled mushrooms and grilled tofu are hearty substitutes for meat.
For maximum flavor-melding, cook the chili for a long time. If you need more stove top space, cook the chili in the oven.
Roast chili peppers before adding to the chili.
Take the time to brown the meat before adding it to the chili pot.

Have you ever hosted or attended a chili cook-off? What is your secret for making the perfect chili?

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Fast & Easy Dinner: Turkey Chili

partysugar — Fri, 13 Mar 2009 10:30:05 -0700

My favorite recipe for chili is loaded with beef, takes several hours to make, and is definitely not a quick, simple weeknight super. This recipe, on the other hand, is ideal for nights when I crave the comfort of a hearty chili but don't have the time to slave at the stove.

Since it uses ground turkey and turkey sausage, it's a healthier variation, too. It's uncomplicated to throw together and great paired with a cold beer. To check out the recipe for this Texas-style (there's no beans) chili, read more.

Turkey Chili
From The Nest

Ingredients

2 tablespoons olive oil
2 pounds ground turkey (made from both white and dark meat)
1 pound Italian turkey sausage, casings removed
1 tablespoon smoked paprika
2 tablespoons ground Chile Molido or ground red pepper
1 onion, chopped
2 stalks celery, chopped
1/2 green bell pepper, chopped
2 cloves garlic, minced
1 (16-ounce) can stewed tomatoes, undrained
1 package chili seasoning
4 cups chicken broth
Salt and freshly ground pepper to taste

Directions

Heat the olive oil in a large pot over medium heat.
Add the ground turkey, turkey sausage, smoked paprika, and Chile Molido. Cook for 6 to 8 minutes, stirring occasionally, or until the meat is done.
Add the onion, celery, bell peppers, and garlic and cook until the vegetables are soft.
Add the stewed tomatoes, chili mix, and chicken broth, stirring well.
Allow the chili to simmer, for at least 15 minutes and up to an hour, stirring occasionally.
Season with salt and pepper. Delicious served with grated cheese, chopped tomatoes, and corn chips.

Serves 8.

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Beef Chili Two Ways - Beginner and Expert

YumSugar — Wed, 15 Oct 2008 03:00:19 -0700

October is National Chili Month, and beef, with its unmistakably robust flavor, is the classic meat that's used in this dish. Aside from being an enduring crowd-pleaser, beef chili is also affordable to make, portable, and just as great-tasting the next day. The beginner recipe is a quick, effortless weeknight meal, while the expert recipe, developed by celebrity chef and southwestern specialist Bobby Flay, elevates chili to a gourmet level. To try both, read more.

Beginner Beef Chili
From Everyday Food

Ingredients

1 tablespoon vegetable oil, such as safflower
1 medium onion, chopped
4 garlic cloves, chopped
coarse salt and ground pepper
2 tablespoons tomato paste
2 tablespoons chili powder
2 tablespoons unsweetened cocoa powder
1 pound ground beef sirloin
2 cans (14.5 ounces each) diced tomatoes in juice
2 cans (14.5 ounces each) pinto beans, rinsed and drained
toppings, such as reduced-fat sour cream, sliced scallions, and baked tortilla chips, for serving (optional)

Directions

In a large, heavy-bottomed saucepan, heat oil over medium-high. Add onion and garlic, and season with salt and pepper. Cook until softened, 3 to 5 minutes.
Add tomato paste, chili powder, and cocoa powder. Cook, stirring, until mixture is fragrant, about 1 minute. Add beef, and cook, breaking up with a spoon, until no longer pink, 3 to 5 minutes.
Add tomatoes (with their juice) and beans. Bring to a boil over high; reduce to a simmer, and cook until chili is slightly thickened, 10 to 15 minutes. Serve with toppings, if desired.

Serves 6.

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Expert Beef Chili
From Bobby Flay

Ingredients

Beef and Black Bean Chili
1/4 cup olive oil
2 pounds beef, cut into 1/2-inch cubes
Salt and freshly ground black pepper
1 large red onion, finely diced
4 cloves garlic, finely chopped
3 tablespoons ancho chili powder
1 tablespoon pasilla chili powder
1 tablespoon ground cumin
1 bottle dark beer
5 cups homemade chicken stock, or canned low-sodium or water
1 (16-ounce) can chopped tomatoes, drained and pureed
1 tablespoon chipotle pepper puree
1 tablespoon honey
2 cups cooked or canned black beans, rinsed and drained
2 tablespoons fresh lime juice
Toasted Cumin Crema
1 tablespoon cumin seed
1 cup Mexican crema or creme fraiche
Salt and freshly ground black pepper
Avocado Relish
2 ripe Hass avocados, peeled, pitted and diced
1/2 small red onion, finely diced
1 jalapeno or serrano chile, finely diced
Lime juice
Chopped cilantro leaves
Salt and pepper

Directions

Make the toasted cumin crema: Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.
Make the avocado relish: Combine all avocado relish ingredients in a small bowl and season with salt and pepper.
Make the beef and black bean chili: Heat oil in a large Dutch oven over high heat.
Season the beef with salt and pepper, and saute until browned on all sides.
Transfer the meat to a plate and remove all but 3 tablespoons of the fat from the pan.
Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes.
Add the beer and cook until completely reduced. Return the beef to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil.
Reduce the heat to medium, cover the pan, and simmer for 45 minutes.
Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.
Serve chili with a dollop of Toasted Cumin Crema and Avocado Relish.

Serves 6.

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Fast & Easy Dinner: Turkey Chili

partysugar — Tue, 06 Oct 2009 10:15:01 -0700

On a cool Fall evenings, I often crave chili. While a pot that's simmered on the stove all day is intensely flavorful and satisfying, a quick week night rendition filled with aromatic spices, black beans, and chunks of turkey, is equally gratifying.

This recipe employs cooked turkey, but, if you prefer, feel free to substitute rotisserie chicken or ground turkey.

Don't forget the condiments - sour cream, fresh lime wedges, and grated cheddar cheese enhance the comforting richness of the dish. To serve this rapid chili to your family, get the recipe and read more.

Turkey Chili
From Gourmet

Ingredients

1 large white onion, coarsely chopped
2 bell peppers (any color), cut into 1-inch pieces
3 tablespoons vegetable oil
1 tablespoon chili powder
1 teaspoon chipotle chile powder
2 teaspoon packed brown sugar
1 (28-ounce) can whole tomatoes in juice
1 (19-ounce) can black beans, rinsed and drained
1/2 cup water
2 cups cooked turkey, cut into 1-inch pieces
Accompaniments: sour cream; sliced avocado; chopped white onion; lime wedges

Directions

Cook onion and peppers in oil in a heavy medium pot over medium heat, stirring occasionally, until golden, 12 to 15 minutes.
Add spices and brown sugar and cook, stirring, until fragrant, about 1 minute. Add tomatoes with juice, breaking them up with back of a spoon, then add beans, water, and 1 teaspoon salt and simmer, covered, 15 minutes.
Stir in turkey and let stand, covered, until heated through, 5 minutes.

Serves 6-8.

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Monday's Leftovers: Pinto Bean Molé Chili

YumSugar — Mon, 21 Sep 2009 07:50:19 -0700

For dinner tonight, I'm continuing yesterday's veggie streak, making a molé-flavored chili that's so complex, no one will even realize it's a meatless Monday. I'll start with onions and garlic, add in a ground mixture with chiles, cumin, cinnamon, and other seasonings, and then stir in a bounty of leftover yellow squash, kale, tomatoes, and chocolate for an extra-roasted taste. Unlike most molé dishes, I'll be able to serve it in under an hour. To make this your next homestyle meal, read more

Monday's Leftovers: Chili Lasagna

YumSugar — Mon, 15 Jan 2007 00:09:01 -0800

Okay, so you made a huge pot of chili last night and you're thinking, "Great, looks like it's chili for dinner again tonight." Well hold it right there! There's actually plenty of ways you can spice it up for night two, three and even four! To check out a few different ideas and get a great recipe for Chili Lasagna, read more

Ideas for Chili Night Two

Baked potatoes: slit open and topped with chili, cheese, green onions.
Cheeseburgers topped with chili.
Nachos topped with chili.
Cheese fries with chili.
Taco salad with corn chips or tortilla bowls.
Burritos with chili inside.
Omelets or Fried eggs topped with chili, sour cream, salsa and green onions.
Spaghetti topped with chili and cheese.

And then there's

Chili Lasagna
From Mr. Food

9 lasagna noodles
2 cans (15 ounces each) no-bean chili - or leftover chili of your choice
1 container (15 ounces) ricotta cheese
3 cups (12 ounces) shredded Cheddar cheese, divided
3 scallions, thinly sliced, divided
1 can (8-1/2 ounces) whole-kernel corn, drained
1 egg
1/2 teaspoon salt
1/2 teaspoon black pepper

1. Preheat the oven to 350°F. Coat a 9" x 13" baking dish with nonstick cooking spray.

2.Cook the lasagna noodles according to the package directions; drain.

3. Meanwhile, in a medium bowl, combine the ricotta cheese, 2 cups Cheddar cheese, 2 sliced scallions, the corn, egg, salt, and pepper; mix well.

4. Spread 3/4 cup chili over the bottom of the baking dish. Place 3 lasagna noodles over the chili. Place half of the ricotta mixture evenly over the noodles then top with half of the remaining chili. Place 3 noodles over the chili then top with the remaining cheese mixture. Place the 3 remaining noodles over the cheese mixture then top with the remaining chili. Cover tightly with aluminum foil..

5. Bake for 30 minutes then remove the foil and sprinkle the lasagna with the remaining 1 cup Cheddar cheese. Bake for 10 more minutes. Remove from the oven, sprinkle with the remaining scallions, and let sit for 5 minutes before serving.

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Soup's On: Sweet and Spicy Chili

partysugar — Thu, 31 Jan 2008 11:43:31 -0800

Technically chili isn't a soup, but since it's almost Super Bowl Sunday, and chili is a one-pot meal made in a similar process as soup, I had to feature it. My dad discovered this recipe and has been raving about it for a couple of weeks now. Currently it's our favorite chili because its both sweet and spicy at the same time.

Brown sugar adds the sweetness and serrano and jalapeno peppers add the spice. To save time, I used the food processor to chop the vegetables. This recipe does take a few hours for the flavors to meld, so don't wait until the last minute. To see the method behind the chili, read more.

Sweet and Spicy Chili
From Jason Miller of Primehouse New York

2 tbsp. vegetable oil
16 oz. coarse ground beef
12 oz. sirloin (prime grade is best), cubed into 1/4 in. chunks
2 medium yellow onions, chopped into 1/4 in. dice
1 shallot, diced fine
2 tbsp. finely chopped garlic
1 red bell pepper, diced 1/4 in.
1 green bell pepper, diced 1/4 in.
1 cup tomato paste
1/2 tsp. fine-ground instant espresso
1 cup dark brown sugar
4 tbsp. chili powder
1 tbsp. ground cumin
1 tsp. dried oregano
1 tsp. ground cayenne
1/4 tsp. paprika
1 tsp. ground coriander
1 tsp. kosher salt
3 15 oz. cans kidney beans
2 cups beef stock
1 28 oz. can peeled plum tomatoes, chopped (drained, but reserve juice)
12 oz. dark beer (Guinness recommended)
3 jalapeno peppers, seeded and chopped
1 serrano pepper, seeded and chopped

Heat oil in a heavy-bottomed stock pot over medium-high heat. Add ground beef and cook until browned thoroughly about 8 minutes. Drain off excess fat.

Add sirloin, garlic, onions, shallots, green and red bell peppers and continue to cook for an additional 12 minutes, making sure to thoroughly brown the sirloin and get a good carmelization on the vegetables.

Add the tomato paste, espresso, dried seasonings, and sugar. Saute and thoroughly mix over medium heat for 10 minutes.

Add beans, stock, tomatoes, beer, and hot peppers and let simmer for one hour over medium-low heat, stirring the mixture every 10 minutes.

Reduce heat to low and continue to simmer for additional one hour, using the reserved drained tomato juice to thin if needed.

Serve hot with the garnish of your choice: cheddar cheese, sour cream, green onions, etc.

Serves 10-12.

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Fast & Easy Dinner: Chunky Chicken Chili

partysugar — Tue, 18 Dec 2007 05:39:19 -0800

Some cold, long, winter nights require chili. With its spicy heat and hearty goodness, a pot of chili warms the soul and the kitchen. Typically associated with stews and slow cooked meals, a delicious chili can actually be made in a short amount of time.

This chili, with chunks of chicken and pinto beans, comes together in a half an hour. To make this version vegetarian, substitute tofu for the chicken thighs and vegetable broth for the chicken broth. Sound delicious? Get the recipe, read more.

Chunky Chicken Chili
Modified from iVillage

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 (15-ounce) can fire roasted tomato chunks
1 cup chicken broth
1 pound boneless, skinless chicken thighs, cut into 3/4-inch pieces
1 (15 1/2-ounce) can hominy, drained
1 (15-ounce) can pinto beans, drained
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne
Shredded cheddar cheese, crumbled tortilla chips, chopped cilantro and sour cream, optional, for serving

In a large saucepan, heat oil over medium heat. Add the onions and garlic and saute until soft and translucent, 8-10 minutes.
Add the tomatoes, chicken broth, chicken, hominy, beans, chili powder, cumin and cayenne to the pan, stirring to combine. Bring to a boil.
Reduce the heat and simmer for 10 to 15 minutes, until the chicken is tender.
Serve with cheese, chips, cilantro and sour cream.

Serves 6.

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