January 10, 2009

Basketball used to be my passion. Now, since I've lost
my explosive first step and age has taken a toll, I only play
once or twice a year. Tonight, I play in a fund-raiser for my
old grammar school. Class of 65.
I still coach CYO Basketball and today my team was down by
14 at half-time and pulled out a five point victory.




Philly still rules for making Cheesesteaks.
Above is a picture of Pat's.
New York City has finally started to make
decent Philly-Style Cheesesteaks. Here
is NYC Cheesesteak Crawl results.



Tonight's meal is Chili. Just in time
for snow and NFL Playoffs.
My recipe:
1 1/2 pounds Top Round Sirloin
cut into ½ inch cubes
1 Pound Chuck Chop
1 cup flour
1 Tablespoon Black pepper
2 Tablespoons Virgin Olive Oil
10 Mushrooms
1 Green Pepper
1 Red Pepper
1 Large Onion
1 tsp. Worcestershire Sauce
1 tsp. Cumin
3 tsp. Chili Powder
1 tsp. Cayenne Pepper
2 tsp. Cocoa
7 cloves garlic
1 cup beef broth
1 cup Dark Beer
2 Bay Leaves
1 ½ tsp. Tabasco Sauce
2 tsp. Lime Juice
1 28 oz Marinara Sauce
2 (16 oz.) cans Red Pinto Beans
1 8 oz Tomato Sauce
1 16 oz Diced Tomatoes

Cut Beef into small cubes. Put cubes in Gallon Storage bag
with flour, pepper. Mix well to cover cubes completely.
Add cubes to hot oil and saute for six to seven minutes.
In a large pot add the chopped garlic, onion , mushrooms and peppers until soft. Add Sauce, broth, wine, Beer. Add cooked Beef cubes, Chuck Chop, bring to a boil. Reduce heat to low; cover , cook until all is tender, about two hours. Serve with Dark Beer.