Elaines Grey Cup Chile Recipes

GREY CUP CHILI

Steps:

• Cook and stir ground beef and garlic in a large non-stick pot over medium-high heat until beef is no longer pink, about 10 minutes. Stir bell pepper, red onion, carrot, zucchini, and celery into beef mixture; cook and stir until vegetables soften, about 5 minutes.
• Stir cumin, chili powder, oregano, coriander, and black pepper into beef mixture; cook for 1 minute. Stir tomatoes, corn, tomato soup, mushrooms, barbecue sauce, and taco seasoning into chili; bring to a boil. Reduce heat to low; cover and simmer, stirring occasionally, for 20 minutes.
• Stir black beans, garbanzo beans, kidney beans, and baked beans into chili; simmer until heated through, about 15 minutes. Remove chili from heat; stir in cilantro and lime juice.

CHILI CRISP FRIED EGG BOWL

Steps:

• Heat a large nonstick skillet over medium heat. Add 2 tablespoons of the chili crisp to the skillet and swirl until it is all hot and coating the skillet.
• Working with one egg at a time, crack the eggs into a small bowl and then into the skillet. Season the eggs with 1/4 teaspoon salt and pepper to taste. Cook the eggs sunny-side up until the whites are fully cooked but the yolks are still runny, 3 to 5 minutes.
• Add the remaining 2 tablespoons chili crisp to a large bowl. Whisk in the rice vinegar and 1/2 teaspoon salt. Add the rice and baby kale and toss until everything is coated. Divide among 4 bowls. Top each rice bowl with a fried egg and sprinkle with chives. Serve immediately.

EARL GRAY (GREY) MADELEINES

Steps:

• In a small saucepan over low heat, melt butter and be sure not to brown. remove from heat, stir in vanilla, honey and tea. let stand till room temperature.
• Sift together flour, baking powder and salt into a bowl or parchment, set aside.
• In a medium bowl, whisk or beat together eggs and sugars until light and fluffy, about five minutes.
• Fold in sifted flour mixture, just until combined.
• Add half cooled butter mixture, mix just until combined, then add in other half cooled butter mixture.
• Cover the bowl, then chill in refrigerator for 30 minutes or until cooled (VERY IMPORTANT).
• Meanwhile, preheat oven to 425°F with centered rack. Brush madeleine molds with butter, or use butter flavored cooking spray.
• Fill each mold three quarters full with batter, do not overfill.
• Bake until puffed and the edges are golden brown, about 8-10 minutes (watch carefully).
• Remove from oven and let cool on a wire rack until pan is cool enough to handle, then carefully remove madeleines from pan and let cool on a wire rack.
• Serve slightly warm, or warm in a low oven until heated through.