A Wicked Scoff...Recipes and Food with Newfoundland and New England Influences.

This blog is dedicated to bring recipes, photographs, anecdotes, reviews and other insights on everything food related. As the name suggests, "A Wicked Scoff" will have a regional flare, a fusion if you will, of both Newfoundland and New England perspectives of the culinary world around me. Thanks for visiting and please come back often as updates will be frequent. Oh yeah, I also like tasting and cooking with regional beers. Expect a beer of the month, often paired with recipes.

Tuesday, September 15, 2009


Now that NFL football season is upon us and Sunday tailgating and excessive munching has begun, I though it is time I release my favorite chili recipe. This hearty chili pack a bit of heat but nothing that can't be tamed by the sour cream, sharp cheddar cheese and the chips. If you like it hotter, simply add more of the chipotle peppers, or I would recommend letting your guests spice it up on their own with red pepper flakes or hot sauce. this chili will satisfy as it is very meaty with loads of beans and veggies. The dark chocolate helps balance the flavors of the chilies. Give it a try.


1 Tbsp Vegetable Oil

Heat oil over a medium-high heat in a large heavy bottom pot and add:

1 ½ lbs lean ground beef

1 ½ lbs ground buffalo

Cook until browned (but not necessarily fully cooked through). Set aside in a large bowl and mix with the following combination of seasonings:

Spice Mix

2 Tbsp Chili Powder 1 tsp Tabasco Sauce

2 Tbsp Paprika 3 Tbsp Worcestershire Sauce

1 Tbsp Ancho Chili Powder ½ tsp chili flakes

1 Tbsp Smoked Paprika 1 Tbsp black pepper

Pinch of Kosher Salt 1 Tbsp cumin

Reserve seasoned meat mixture for later.

In the same heavy bottom pot heat over medium-high:

2 Tbsp Vegetable Oil

Once oil shimmers, add and stir occasionally:

2 medium yellow onions, diced

3 green bell peppers, diced

Pinch of Kosher Salt and a few grinds of black pepper

Once onions and peppers cook for 3-4 minutes, add and stir occasionally

½ lb mushrooms, sliced

4 cloves of garlic, minced

3 jalapeƱo peppers, seeds and veins removed

Cook for 3-4 minutes and add:

Beef/Buffalo mixture

1 cup beef broth

1 small can tomato paste

2 large cans of whole tomatoes

4 chipotle peppers in adobe sauce, minced

2 Tbsp dark chocolate (77% cocoa), chopped

Additional spices to taste (chili powder, cumin, paprika, pepper, chili flakes, etc)

Cover and simmer the chili on a low heat on the stove top for at least 1 hour to combine the flavors.

10-15 minutes before serving, add:

1 can Dark red kidney beans, drained and rinsed

1 can Black beans, drained and rinsed

Serve in bowls topped with sour cream, sharp cheddar cheese and minced green onion and parsley or cilantro. Serve with multi-grain Tostitos to scoop up the chili goodness.


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