Onion powder, garlic powder, steak seasoning, seasoned-salt, cumin, paprika, cayenne, black pepper, white pepper
I wanted to try 2 things, the Ninja Foodi pressure-cooker function & steak in the chili. The steak was successful, the pressure-cooking was not so much.
I cut up the steak and sautéed with a tiny bit of EVOO in a pan on the stove on high then medium-high, added about half of each chopped up fresh pepper, the ground beef, and about a tablespoon of minced garlic. This is where I added all of the dry spices at the end. I don’t measure. I also used some Straub to deglaze the pan. This mix was delicious.
I added the rest of the ingredients into the Foodi after draining & rinsing both cans of beans… including the unused peppers, garlic, and beer.
It got up to pressure then insisted I “ADD WTR.” I reluctantly added a cup of water and a beef bullion cube. I like chili thick enough to eat with a fork.
It got up to pressure again and insisted “ADD WTR.”
Googling solutions seemed to lean to the fact that it could be overheating, stuff could be burning on the pan, or a few other suggestions. A real life friend confirmed the burning thing via Facebook. It eventually got to a boiling point after the second pressure-up, but again demanded “ADD WTR.” No, Foodi. I like thick chili! NO ADD WTR! NO ADD WTR! I put it on the saute setting and let it boil down for a bit.
I think the stove top would have been the same amount of time. The flavors were great. Would they had been enhanced with proper pressurized cooking? Will the Foodi learn to say “STR SHT” when that’s what it really means?
Next time I will put the liquid on the bottom maybe? Also, no water/bullion cube… and I may eliminate the small can of tomato paste & sauce. The meat & pepper mix itself before other stuff was delicious. I could add the tomatoes, & soup, & beans right there and have a fine meal to be seved with rice or mashed potatoes.
Maybe I will go back to the slow-cooker. You can’t deny how awesome that is. My recipe is always changing.
One of these days I’m gonna try cocoa powder. I have seen stuff calling for brown sugar (which I love in spaghetti sauce), but no thanks in chili. I have also had cinnamon in chili, an that’s totally not my thing, but I get it if you dig it.
I had mine with some tortilla strips, shredded sharp cheddar cheese, and a dollop of sour cream. We had some pretzel breadsticks on the side too. They serves soft pretzels with chili at my elementary school, so they will always belong together for me. This would have also been great over mashed potatoes or on a baked potato, rice, or even pasta.
How do you do chili (or chili con carne)? Beans? No beans? Over pasta? Over potatoes or rice? Any musts for the side like peanut butter, corn bread, sweet corn cake, rolls, cinnamon rolls, tortilla chips or strips, etc.?
Do you use cheese or sour cream? Do you like it hot? Do you cut the heat with anything?
Do you have a preferred cooking method?
Any tips on pressure-cooker (or Ninja Foodi) chili?
The kids like to garden. They helped plant once again this year, and have been great at watering, upkeep, & harvesting. They really did most of the planting work this year, and are learning about how to keep weeds out and when to pick ripe peppers. (They’re already pretty good at tomatoes.)
This year, by accident, I picked up a jalapeño plant when shopping at Home Depot. I meant to get 2 each of yellow bell peppers, orange bell peppers, and red bell peppers. I came home with a jalapeno and only one yellow pepper. We also planted some sweet banana peppers.
When I brought it home, Ian was determined to plant it & try some. He was true to his word! Molly & Ian did both try it! I put the video up on YouTube and IGTV.
Decide for yourself if you think they liked it:
I haven’t ever grown hot peppers despite all my years growing tomato, pepper, & a slew of other stuff.
I asked on various social media platforms on how to tell if your jalapeno is ripe and I got a handful of differentiating opinions. I got…
When they turn red. (Was told they turn black before they are red.)
When they start to get little brown lines/wrinkles.
At around 3″ long.
At around 6″ to 8″ long.
Look at the photo on the plant tag.
bury match heads to make them hotter.
So, how do you tell when they’re ripe?
Share your hot pepper ripeness tips & any other tricks below on the comments.
Have an recipes to share too? I would like to hear your thoughts on gardening, jalapeno peppers, or the video below!
This has been a fun gardening journey. It is exciting to see them learn about composting, growing food, and then trying it & even cooking with it. We have had plenty of beautiful snap beans, sweet banana peppers, & a few varieties of cherry tomatoes so far.
the diced tomatoes with jalapeño or chili peppers, and even plain old navy or black beans. Sometimes I dump some of the liquid of the cans out. I like thick soup.
I’ve used ground beef & ground turkey… both work really well. I’m sure a vegetarian version of this would be easy to make. (Hormel makes a vegetarian chili, you can get vegetarian vegetable soup from Campbell’s, & the ground tofu, seitan, or tempeh would work well… or you could just add more beans or vegetables.)
I just put it into the crock pot on low all day. Dinner’s ready when you get home!
I like to have it with homemade bread, or over biscuits like a pot pie. If you’re camping and have a mountain pie iron or if you have en electric sandwich maker that seals the edges you can add some flour to thicken it up or strain it a little to make incredible filling.
I also like the tiny saltine crackers.
A any rate, we make some & it lasts a while… as a main dish, or a side with sandwiches. It freezes & re-heats easily.
Do you make something like this?
What are some good soup recipes or easy crock-pot recipes?
OK. If you’ve been reading my blog, you know that I have an entire case(& a little more) of Arby’s delicious Bronco Berry Sauce just taking up space in my dining room. I would eat it all if I could, but it’s probably not an achievable (or wise) goal. Sadly, my Bronco Berry Sauce will have to go without its perfect partner Arby’s delicious Jalapeño Bites… as they have not yet returned to the menu here in Pittsburgh. Perhaps there is still reason to Occupy Arby’s even if Hala asked me nicely not to?
I’m left with a few tasks… figuring out what to do with the sauce besides dunking Tyson’s chicken tenders in it, and trying to pawn some off on friends, family, and maybe even a busker. It expires in June, and I’d hate for any (more) to go to waste.
I was thinking it may make an excellent glaze for meatloaf, or even as an internal ingredient. It would also probably be good as a glaze on grilled or baked chicken, but I’m guessing the high sugar content would make it blacken quite quickly. I wonder if it will freeze? A Bronco Berry Popsicle could be either incredible or disastrous. Would there be a way to work it into an icing (or again as an ingredient) in a chocolate cupcake?
My readers and commenters are obviously the most enlightened and intelligent group of people I know, so I’m turning to you for ideas.
I promise to wrap it better than my last gift from Arby's if I need to mail it to you.
Here’s where the contest comes in. Give me your recipe for something including Arby’s Bronco Berry Sauce as an ingredient. You may want to familiarize yourself with it if you’ve never tried it. The name is misleading, it contains no berries or horses. It’s sweet, it’s spicy, it’s awesome. This will be like Chopped or Iron Chef, except instead of TV fame and butt-loads of money the prize is… Let’s say 13 packs of Bronco Berry Sauce, because I like the number 13. Also, I’m not Alton Brown or Ted Allen. If it’s really good, we’ll maybe eventually have to make copycat recipes to continue making the prize winner.
You have until Friday May 4th to get your recipes to me. I’ll post them in a blog, put up a poll, and have the readers vote. We’ll close the poll & pick a winner on May 13th. You can enter multiple times within reason. Voting will happen with the little poll widget here, so encourage your friends, neighbors, family, and even enemies to vote for you.
The only way to enter: You can email your fantastically delicious recipe to email@example.com with the subject containing the hashtag “#Bronco13” & the name of your recipe. We’ll annoy people with it on Twitter, Google+, Pinterest, & wherever else hashtags work.
In the event of a tie, both of you will get 13 packets of Bronco Berry Sauce.
Today there was a nice little squishy bubble pack in the mailbox when I got home. It had my name on it and appeared to be from Arby’s again. More neat stuff from Arby’s? What could it be? A hat? A T-shirt? An oven mitt that talks like Tom Arnold when you press a button? (Actually, that would be pretty neat.)
I hope it wasn’t intentional. It’s like a mini version of the horse-head scene in The Godfather. I mean, the card is sort of impersonal, but the gesture is nice when the sentiment isn’t stained with blood red not-really-berry sauce. It’s unsettling to open such a package. It almost looks like a threat.
It’s a Bronco Berry Bloodbath!
I promise to wrap it better than my last gift from Arby’s if I need to mail it to you.
I’m guessing that given Arby’s’ track record, it’s not a threat and it’s yet another genuine attempt to keep a goofy customer happy. I have no idea if this generated from their web contact form, or Twitter, or what. I would have maybe liked a more personal letter (again like the incredible one from Ms. Moddlemog), and the United States Postal Service to have handled my package with more care. Ha. Handled my package. But, I’ll settle for free stuff… even if there are only 2 unmolested packets.
I did notice it was addressed to me, and notBronco Jalapeño. I also noticed that these packets are rectangular… where the other ones are circles. Clearly, there is more than one source for Bronco Berry Sauce. Where is it my friends? Can I find it? Can I buy direct? Can I get the recipe?
I need a job where I can reply to goofy emails all day, and send people cool free swag… or gooey free swag.
So, what do you think of this effort? I have scored many awesome freebies, but I still don’t have jalapeño bites being served at Arby’s in Pittsburgh. Is this a fail? Do we still need a protest song?
Should I complain to the post office about this?
If you have no idea what’s going on, check out these posts:
I walked into the house today and saw this rather large box on the couch where I normally sit. My wife had arrived home a little while earlier, and brought it inside. FedEx dropped it off on the front porch earlier in the day.
I saw my name, then the Arby’s logo, and I could hardly contain my excitement.
I mean, I thrive on the ridiculous, and this is most certainly ridiculous. This couldn’t be a box full of Bronco Berry Sauce, could it? Indeed, it could. Absolutely ridiculous. Personal supply? I mean, I like to eat but…
That is a whole lot of horses and berries! Well, it would be… if Bronco Berry Sauce actually contained any broncos or berries. The label on the box says that it’s 240 1.5 oz. containers of this decadently delightful dip. It also contained this lovely letter…
Hala Moddelmog, President of Arby's
A letter from the President of Arby’s?Hala Moddelmog rules. I mean, I don’t see the presidents of McDonald’s, Wendy’s, or Pizza Hut responding to a crazy person on the internet with such individually directed kindness & generosity.
I’m obviously going to need help finishing this case. It expires in June, so I highly doubt we can get through it all. Want some Bronco Berry Sauce? I’m willing to share what is now a rarity in our region.
I’m saddened by the news that Jalapeño Bites won’t be returning to Arby’s in Pittsburgh any time soon, but I do believe that my emails have actually been passed along. I will pass on the Occupy Arby’s sauce sit-in. But I still may write a song, even if no one helps me.
Perhaps the song will be the thing that puts our market managers and the marketing team over the edge. I’ll have to write to my new friend Ms. Moddlemog, and see exactly where to direct my comments.
I almost want to build something out of them. It looks like 1 or 2 popped (or was squeezed) open, but it’s an acceptable loss. I mean, it was free. We had some Bronco Berry Sauce tonight with a few Tyson chicken tenders for dinner in lieu of boring old bottle barbecue sauce.
Bronco Jalapeño’s appetite may be satisfied for now, but my quest is not over. Arby’s in Pittsburgh, are you listening? Bring back the Jalapeño bites! This potato bite shenanigans is just that, shenanigans.
To follow the story from the start, check out these posts:
So they intend to silence the great Jalapeño with a free sample or some coupons? Perhaps with just their word? I have not received a reply to the tweet yet… and I’m not sure how they would send a supply of Bronco Berry Sauce as I don’t think Bronco Jalapeño has an address… unless they know that I am Bronco Jalapeño… (which isn’t too hard to figure out) but then again I don’t remember if I provided my address in their contact form, and they haven’t reached out to ask me for it.
On the other hand, I received this email…
From: “firstname.lastname@example.org” <email@example.com> To: firstname.lastname@example.org Sent: Tuesday, March 27, 2012 10:20 AM Subject: Customer Feedback #474233
Dear Mr. Carroll,
Thank you for your comments regarding our Bronco Berry Sauce. Our customer’s input and comments are always welcome and very important to us. We use this information to guide the decisions we make about our brand and our products. We have shared your comments with our Menu and Product Development team for future consideration. Also, Bronco Berry sauce is not available for retail sale.
If you have any additional questions you can give us a call at 800-599-2729.
Thank you again.
Arby’s Customer Relations
Allow me to translate a few key lines…
No hat is too big for Bronco Jalapeño!
“We have shared your comments with our Menu and Product Development team for future consideration.” means a couple of things:
“We’ve shared your comments” means that it’s off of their collective customer service desk, so they consider the issue resolved, and can blame any further lack of progress or answers solely on the “Menu and Product Development team.”
“For future consideration” means I won’t get a reply from them either, and this will most likely go ignored, completely negating the statements “Our customer’s input and comments are always welcome and very important to us. We use this information to guide the decisions we make about our brand and our products.”
Perhaps I’m too cynical.
“Also, Bronco Berry sauce is not available for retail sale” means “too bad for you!”