Monday Meals: Simple Stuffed Peppers

Green and red peppers are a staple in the Wisconsin Test Kitchen; SB loves to eat them chopped up in her lunch box every week. But last week our pepper inventory got a little out of control. We hadn't been paying attention to the produce we had been ordering; and we ended up with six green peppers. Not a bad problem to have; it just meant it was time for stuffed peppers!

We had all the ingredients in the house to make this super simple recipe; and we were able to prepare and get them on the table while quizzing SB on her fridge facts and sight words. Now that's multi-tasking!

Sorry for the lack of pictures this week; we had a slight syncing issue on our phones; and lost all our food blog pictures this week. Ugh. So, use your imagination, and take our word for it that these peppers are amazing, and really, really delicious.

Simple Stuffed Peppers
Recipe courtesy of Taste of Home

2 large green peppers
1/2 pound ground beef
1/4 cup chopped onion
1 can (15 ounces) tomato sauce, divided
1 cup cooked rice
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper

Cut tops off peppers and remove seeds. Place peppers in a large saucepan and cover with water. Bring to a boil; cook for 3 minutes. Drain and immediately place in ice water; invert on paper towels.

In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat. Stir in 1 cup tomato sauce, rice, salt, garlic powder and pepper. Spoon into peppers.

Place in an ungreased shallow 2-qt. baking dish. Drizzle with remaining tomato sauce. Cover and bake at 350° for 25-30 minutes or until peppers are tender. Yield: 2 servings.

Note: we doubled the recipe since we had so many peppers in our fridge; and it provided enough for leftovers the next day. Also- we substituted ground turkey for beef- it was a good way to cut some fat and calories from the recipe, and didn't compromise the taste. 

Again, sorry for the lack of pictures. Bear with us, and we promise to have more for you soon.

Stay Cool,
The Cool Dads Crew

Football Friday: Stuffed Meatballs

We're not sure why, but meatball subs have become the official Football Sunday food of the Wisconsin Test Kitchen. It's an easy meal to throw together, and we always make a double batch so we have enough to freeze for a meal later in the week. 

Recently, we found a recipe for cheese stuffed meatballs, and decided to put a new twist on Meatball Sunday. And bonus points for the fact the meatballs cook in the slowcooker- which gives us more time for football and less time for cooking. 

Stuffed Meatballs
Recipe courtesy of: http://lecremedelacrumb.com/2014/10/slow-cooker-mozzarella-stuffed-meatballs.html

1 pound ground beef (we used pork instead)
1 cup bread crumbs (panko or regular, Italian seasoned or plain)
1 egg + 1 egg yolk
1 teaspoon minced garlic (or 2 teaspoons garlic powder)
1 teaspoon onion powder
1 tablespoon Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
3-4 mozzarella cheese sticks (string cheese)
1 jar marinara sauce

Chop each cheese stick into half inch pieces (about 6-8 pieces for each cheese stick). Place on a plate and chill in the freezer until ready to use.

Add ground beef, bread crumbs, egg and egg yolk, garlic, onion powder, Italian seasoning and salt and pepper to a bowl. Mush the ingredients together with your hands until everything comes together.

Remove cheese from freezer. Scoop out about 4 tablespoons of meat mixture and roll into a ball. Gently push a piece of chilled mozzarella into the middle of the meatball. Roll the ball in your hands to cover the hole where the mozzarella cheese was pushed in. Place inside a greased slow cooker and repeat with remaining meat and cheese.

When all meatballs are in the slow cooker, pour a jar of marinara sauce over the top of meatballs, cover and cook on high for 1-2 hours or on low for 3-4 hours until meat it cooked through (no longer pink). The cheese may start melting out of the meatballs, that's okay.

Serve on warm hoagie rolls with extra marinara sauce. 

And now for some Football Friday picks! We've been off a few weeks, but Tristan is still holding onto his 4 point lead with 56 correct predictions this season.

Minnesota vs. Arizona
Sawyer: Cardinals
Tristan: Cardinals

Buffalo vs. Philly
Sawyer: Eagles
Tristan: Eagles

Tennessee vs. NYJ
Sawyer: Jets
Tristan: Titans

Pittsburgh vs. Cinncinati
Sawyer: Bengals
Tristan: Bengals

Indy vs. Jacksonsville
Sawyer: Jaguars
Tristan: Jaguars

San Diego vs. KC
Sawyer: Chiefs
Tristan: Chiefs

Washington vs. Chicago
Sawyer: Redskins
Tristan: Bears

Atlanta vs. Carolina
Sawyer: Falcons
Tristan: Panthers

New Orleans vs. Tampa Bay
Sawyer: Buccaneers
Tristan: Buccaneers

Detroit vs. St Louis
Sawyer: Rans
Tristan: Lions

San Francisco
Sawyer: 49ers
Tristan: Browns

Seattle vs. Baltimore
Sawyer: Ravens
Tristan: Seahawks

Oakland vs. Denver
Sawyer: Broncos
Tristan: Broncos

Dallas vs. Green Bay
Sawyer: Packers, baby
Tristan: Packers

New England vs. Houston
Sawyer: Patriots
Tristan: Patriots

NYG vs. Miami
Sawyer: Dolphins
Tristan: Dolphins

Here's hoping for a weekend full of football, fun and family!

Stay Cool,
The Cool Dads Crew

Monday Meals: Spaghetti Squash with Meat Sauce

We're back from a brief break, and we hope you and your families had a wonderful Thanksgiving holiday! The Arkansas Test Kitchen spent some time in Nashville visiting family, and sightseeing.

The Wisconsin Test Kitchen stuck close to home, but did take a day trip  to Chicago to visit the Shedd Aquarium and the Field Museum. If you get a chance to see the Mammoths and Mastodons exhibit- DO IT!!! Our little chef loved it. 

But now we're back with new recipes for the rest of 2015! After a week of eating leftover stuffing, macaroni and cheese and mashed potatoes; we were ready for something a little healthier. We felt like we needed to de-carb a little bit after our Thanksgiving feast and leftovers. Substituting squash for pasta seemed like a good place to start. 

Spaghetti Squash with Meat Sauce

1 medium sized spaghetti squash
1 jar marinara sauce
1 lb. ground turkey

Pre-heat oven to 450 degrees. Cut spaghetti squash in half, and scoop the seeds out of the inside. Bake the squash- skin side down until soft (30-45 minutes, depending on the size of the squash). Once tender, remove from the oven and let cool slightly.

While squash is cooling, brown turkey in a large frying pan. Once the meat is cooked through (no pink), drain the grease and combine with marinara sauce and let simmer until warmed through.

Once the squash is cool enough to touch, use a fork to scrape the flesh out of the skin and into a bowl. The squash should resemble spaghetti noodles. 

Combine the squash with the ground turkey and marinara sauce. Serve while still warm. 

This was a light, tasty new take on spaghetti and meat sauce, and a meal the whole family enjoyed. We served it with a kale salad and warm dinner rolls. It was a great way to sneak more produce into a meal. Give it a try next time you're looking to cut pasta out of your meal.

Stay Cool,
The Cool Dads Crew

Football Friday: Turkey Chili

There are those magical Sundays when you have nothing to do all day; and you can spend the afternoon in the kitchen preparing a leasurely meal for your family to enjoy. And then there's almost every other Sunday; when you have a hungry family, and you need to get food on the table RIGHT THIS SECOND before the troops get too restless. For those Sundays, we give you our quick and easy turkey chili recipe! 

30 Minute Ancho Turkey Chili
Recipe modified from: http://pinchofyum.com/30-minute-spicy-ancho-turkey-chili

1 cup dry quinoa
2 cups chicken broth
3 cups water, divided
1 tablespoon olive oil
½ red onion, minced
2-3 cloves garlic, minced
2-3 jalapeños, minced (remove ribs and seeds if you don't want it to be spicy)
1 lb. ground turkey
1 14-ounce can black beans, rinsed and drained
2 teaspoons ancho chili powder
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon salt
1 cup salsa (works best with a "fresh" salsa brand like Salsa Lisa)
2 14-ounce cans crushed fire roasted tomatoes

1 1/2 cups tomato juice
toppings (sour cream, cheese, green onions, tortilla chips)

INSTRUCTIONS
Bring the chicken broth and 1 cup of water to a boil in a small saucepan. Add the quinoa, cover the pot, and reduce to a simmer for about 30 minutes or until all liquid is evaporated.
While the quinoa is cooking, heat the olive oil over medium high heat. Add the onions, garlic, and jalapeños and saute for 1-2 minutes, stirring frequently to avoid burning the garlic. 

Add the turkey and cook until all the meat is browned and broken apart into "crumbles". Add the black beans, ancho chili powder, chili powder, cumin, salt, and salsa and simmer for a few minutes. 

Add the tomatoes, tomato juice and however much of the remaining 2 cups water that you feel like you need to get the right consistency. Simmer for a few minutes while the quinoa finishes cooking in a separate pot.

Add the cooked quinoa to the pot of chili, and stir to combine. Top with sour cream, cheese, green onions, and tortilla chips.

The night we made this chili was another frantic night in the Wisconsin Test Kitchen that involved homework, Tae Kwon Do lessons and 2 wet and muddy dogs. As soon as the chili finished cooking, we removed it from the heat and let it sit covered on the stove in the cast iron Dutch Oven. It stayed warm for two hours, and allowed the flavors to meld together. If you have the chance to do this, we recommend it. Otherwise the chili is delicious right out of the pot as well.

And now, time for some football predictions! Tristan is still in the lead with 4 more correct picks than Sawyer, putting him at 48 correct picks so far this season. Here are our week 11 predictions

Tennessee vs. Jacksonville
Tristan: Jaguars
Sawyer: Jaguars

Denver vs. Chicago
Tristan: Broncos
Sawyer: Broncos

Oakland vs. Detroit
Tristan: Lions
Sawyer: Lions

Indy vs. Atlanta
Tristan: Falcons
Sawyer: Falcons

NYJ vs. Houston
Tristan: Texans
Sawyer: Texans

Tampa Bay vs. Philly
Tristan: Eagles
Sawyer: Eagles

Washington vs. Carolina
Tristan: Panthers
Sawyer: Panthers

Dallas vs. Miami
Tristan: Dolphins
Sawyer: Dolphins

St Louis vs. Baltimore
Tristan: Rams
Sawyer: Rams

Kansas City vs. San Diego
Tristan: Chargers
Sawyer: Chargers

Green Bay vs. Minnesota
Tristan: Packers
Sawyer: Packers, baby. 

San Francisco vs. Seattle
Tristan: Seahawks
Sawyer: 49ers

Cincinnati vs. Arizona
Tristan: Cardinals
Sawyer: Cardinals

Buffalo vs. New England
Tristan: Bills
Sawyer: Patriots

Hope everyone has a weekend full of family, football and fun!

Stay Cool,
The Cool Dads Crew

Monday Meals: Pork Chops & Apples

There are few combinations that are as magically delicious, er, swell as pork and apples. Just ask Peter Brady!

We're not sure why this combination works so well, but it's been around forever. Or, at least since the Bradys were on television... But pork chops and apples are even more swell when you combine it in the crockpot and let them cook all day! This was one of the easiest, tastiest and healthiest Monday Meals the Wisconsin Test Kitchen has come across in a while. #swell

Crockpot Apples and Pork
Recipe modified from:  http://www.stockpilingmoms.com/2013/07/crockpot-apples-and-porkchops/

5-6 apples, peeled and cubed. (We used Gala)
4-6 boneless porkchops
¼ cup brown sugar, packed
2 tsp cinnamon
1 tsp nutmeg

Instructions
Peel apples and cube them.
Put the apples in a large bowl and toss with brown sugar, cinnamon and nutmeg.
Pour coated apples into crockpot.

Place pork chops on top.
Put lid on crockpot and cook on low 4-5 hours. Don't let the pork chops sit in the crockpot longer than 6 hours, they will get tough and chewy.
Serve and enjoy.

It was clean plates all around after this dinner; even for the smallest member of the Test Kitchen, who doesn't really like her foods mixed together. She ate all the apples before the pork chops; and even tried a bite of them mixed together. We'll consider that to be a successful weeknight meal.

Stay Cool,
The Cool Dads Crew

Football Friday: Chicken Stew

Over the past few weeks we've made beef stew, and venison chili. But when does the humble chicken get any love??? Right now! The Wisconsin Test Kitchen had a pack of boneless chicken thighs and a refrigerator full of vegetables; so we thought we'd make a chicken stew! Personally, we love cooking with chicken thighs more than chicken breasts when it comes to the slow cooker, since thigh meat tends to stay juicier longer, and chicken breasts dry out. 

This was seriously one of the easiest meals to throw together in the crock pot, and it was a meal the entire family really enjoyed. Even the smallest, pickiest eater... Yup, clean bowls all around! 

Chicken Stew

http://movitabeaucoup.com/2011/12/02/slow-cooker-chicken-stew/?subscribe=success#blog_subscription-8

1 lb boneless chicken thighs, trimmed and cut into 1 inch pieces
2 medium sized onions, chopped into large pieces
2 ribs celery, chopped
4 carrots, peeled and chopped
2 cloves garlic, peeled and chopped
3 medium sized potatoes, peeled and diced
1 teaspoon dried thyme
3 1/2 cups sodium-reduced chicken broth, divided
1 cup frozen peas
1 cup frozen corn
1/4 teaspoon ground black pepper
1/4 cup all-purpose flour

Place the onions, celery, carrots, garlic and potatoes in the well of the slow cooker. 

Sprinkle the thyme over the vegetables and then add the chicken. 

Pour 3 cups of the chicken broth over the chicken and vegetables. Cover and cook on low for 6-8 hours.
About 20 minutes before serving, stir in the peas and corn (no need to defrost first) and pepper. In a small bowl whisk together the flour and remaining 1/2 cup of chicken broth, until no lumps remain. Stir the flour mixture into the stew. Replace the slow cooker cover and cook until thickened (about 15-20 minutes).

This is an easy, great game day meal; bonus points for pairing it with some biscuits! Now, time for our Football Friday picks! Tristan is still holding onto his 3 point lead over Sawyer with 40 correct picks. 

Buffalo vs. NYJ
Sawyer: Bills
Tristan: Bills

Detroit vs. Green Bay
Sawyer: Packers
Tristan: Packers

Dallas vs. Tampa Bay
Sawyer: Buccaneers
Tristan:Buccaneers

Carolina vs. Tennessee
Sawyer: Panthers
Tristan: Panthers

Chicago vs. St. Louis
Sawyer: Rams
Tristan: Bears

New Orleans vs. Washington
Sawyer:  Saints
Tristan: Saints

Miami vs. Philly
Sawyer: Eagles
Tristan: Dolphins

Cleveland vs. Pittsburgh
Sawyer: Steelers
Tristan: Steelers

Jacksonville vs. Baltimore
Sawyer: Jaguars
Tristan: Jaguars


Minnesota vs. Oakland
Sawyer: Vikings
Tristan: Raiders

New England vs. NYG
Sawyer: Giants
Tristan: Patriots

Kansas City vs. Denver
Sawyer: Broncos
Tristan: Broncos

Arizona vs. Seattle
Sawyer: Cardinals
Tristan: Seahawks

Houston vs. Cincinnati
Sawyer:  Bengals
Tristan: Bengals 

Hope your weekend is full of football, family and fun!

Stay Cool,
The Cool Dads Crew

Kids in the Kitchen Wednesday: Churro Cheesecake

It's been a hot minute since we've done a Kids in the Kitchen post! But our Test Kitchen kids are busy with scouting, soccer and school now, and it's harder to find bonding time in the kitchen. 

The Wisconsin Test Kitchen had parent teacher conferences last week, and it's a tradition for the school to prepare a dinner for the teachers; who teach a half day, and then meet with parents into the evening. For the past few years, we've volunteered to make a dessert for the meal. This year they were doing a Mexican themed dinner, so we decided to make a churro cheesecake. 

We didn't intend for this to be a kid friendly recipe, but it totally was! Now that Sawyer is getting older, it's fun to watch her kitchen capabilities improve.  She especially loved opening the tubes of crescent dough, and helping to roll them out. She was a HUGE help, since I was doubling the recipe and needed a second set of hands.

Churro Cheesecake
Recipe courtesy of: http://therecipecritic.com/2013/04/churro-cheesecake/

Ingredients
2 cans (oz. each) crescent dinner rolls
2 pkg. (8 oz. each) cream cheese, softened
1 tsp vanilla
1 egg, slightly beaten
1 cup sugar, divided
2 Tbsp ground cinnamon

Instructions
Preheat the oven to 350 degrees. Using a hand mixer or a kitchenaid, beat together the cream cheese, vanilla, partially beaten egg, and ½ cup sugar until smooth.

Mix together the rest of the sugar (1/2 cup) and 2 tablespoons cinnamon. Set aside.
Spray a 9x13 baking dish with cooking spray and sprinkle ¼ cup (or half) of your cinnamon sugar mixture evenly into the bottom of the 9x13.

On a piece of parchment paper, roll out your crescent dinner roll dough into a big 9x13 square and press the seams together so the dough is completely sealed. 

Set the dough in the bottom of your 9x13 baking dish on top of the cinnamon sugar.

Spread the cheesecake evenly on top of your dough and unroll the other can of crescent dough and place on top also making sure that the seams are completely sealed.

Sprinkle the top with the remaining ¼ cup of cinnamon sugar mixture and bake for 30-35 minutes or until golden brown.

I of course needed to sneak a slice before sending it off for the teachers. I couldn't possibly send them subpar desserts, right? The cheesecake was so good, I wished I had made a pan for myself to devour. It was even delicious first thing in the morning with a cup of coffee. SO GOOD!!! This is the perfect dessert to make quickly before a potluck, or to feed a big group of people at a fiesta. It's easy to prepare and we guarantee your guests will love it.

Stay Cool,
The Cool Dads Crew

Football Friday: Cherry Pie Moonshine

The Wisconsin Test Kitchen was pretty excited this past weekend for Halloween. It was the first year ever that we had trick or treat at night- ON HALLOWEEN!!! It felt more festive than your average Halloween celebration. So, we decided to hand out adult trick or treats to our friends in the neighborhood as well. Jello shots were too putzy, and we didn't want to make a spiked cider, so we decided on cherry pie moonshine! The recipe was perfect, because you prepare it in the crock pot, let it cool, and then serve later. We made a batch Friday night, and jarred it up for Halloween on Saturday.

Cherry Pie Moonshine
Recipe courtesy of: http://www.tammileetips.com/2015/04/crock-pot-cherry-moonshine/

Ingredients
2 cans cherries, 15oz each
1/2 cup sugar
1 32oz container of cherry juice
2 cups everclear or vodka depending on what you have (we used everclear)

Directions
1. Combine cherries, sugar and cherry juice in the crock pot, stir until combined

2. Cook on low for 1-2 hours until sugar dissolves
3. Allow to cool, once cool pour in everclear

4. Store in mason jars or sealed containers

We recommend letting the moonshine sit for a month, it makes for a smoother drink the longer it sits. We plan on making another batch this month for Christmas gifts in December. Especially since we got a frantic text from family members earlier in the month letting us know they were out of shine, and needed more. It's nice to feel needed! Also, drinking shine during football Sunday has become a tradition in the Wisconsin Test Kitchen. We pass a jar of shine around and take a sip after every Packers touchdown. It makes for a more festive game day! 

Speaking of football, it's time for some Football Friday picks! Tristan now has a 3 point lead over Sawyer, going into week 9. He's leading 35 to 32. 

Cincinnati vs. Cleveland
Sawyer: Bengals
Tristan: Browns

Green Bay vs. Carolina
Sawyer: Packers
Tristan: Panthers

Washington vs. New England
Sawyer: Patriots
Tristan: Patriots

Tennessee vs. New Orleans
Sawyer: Titans
Tristan: Saints

Miami vs. Buffalo
Sawyer: Bills
Tristan: Dolphins

St Louis vs. Minnesota
Sawyer: Rams
Tristan: Vikings

Jacksonville vs. NYJ
Sawyer: Jaguars
Tristan: Jaguars

Oakland vs. Pittsburgh
Sawyer: Steelers
Tristan: Raiders

NYG vs. Tampa Bay
Sawyer: Buccaneers
Tristan: Buccaneers

Atlanta vs. San Francisco
Sawyer: Falcons
Tristan: Falcons

Denver vs. Indy
Sawyer: Broncos
Tristan: Broncos

Philly vs. Dallas
Sawyer: Cowboys
Tristan: Eagles

Chicago vs. San Diego
Sawyer: Chargers
Tristan: Bears

Hope your weekend is full of football, family and fun!
Stay Cool,
The Cool Dads Crew

Meatless Monday: Bang Bang Shrimp

This past weekend in the Wisconsin Test Kitchen was... interesting. It's been a hot minute since we had a test kitchen fail, but boy did we ever have a fail!!!
Here's a helpful tip: always deep fry in vegetable oil and not olive oil. Why? The smoking point on olive oil is too high, and you'll end up with a pan of oil that's too hot, a smoky kitchen and burned shrimp. Trust us, we know of what we speak. 
Of course all of this had to happen on Halloween, and we were expecting a houseful of people. We ended up with a cold, smoky house. Kind of atmospheric, right?
The bright side of the test kitchen fail, was at least we didn't burn ALL the shrimp, and ended up with a delicious meal! 
If you've ever been to Bonefish Grill restaurants, you've undoubtedly tried the Bang Bang Shrimp: an appetizer of lightly breaded, fried shrimp tossed in a spicy, creamy sauce. Seriously... it's amazing and kind of addictive. One order never seems to be enough. But since we're on a budget (groan); we decided to skip going out to eat, and try making the shrimp at home. Smoked out kitchen aside, we were pretty successful!

Cool Dads Bang Bang Shrimp
Recipe courtesy of: http://feedingbig.com/2014/05/bang-bang-shrimp-copycat-bone-fish-recipe.html#_a5y_p=1898179

For the Sauce
1/2 cup mayonnaise
1 tablespoon plus 1 teaspoon Asian chili sauce (such as sambal oelek)
2 teaspoons honey
Kosher salt

For the Shrimp
Vegetable oil, for frying
2 large eggs
3/4 cup all-purpose flour
1/2 cup cornstarch
Kosher salt and freshly ground pepper
1 1/4 pounds small shrimp, peeled and deveined
Bibb lettuce leaves, for serving
Thinly sliced scallions, for garnish

Instructions
Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.

Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.
Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. 

Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.

Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.

Note from the Test Kitchen: after we smoked out our kitchen with the oil; we fried all the shrimp in a cast iron skillet in butter. That worked just as well, and gave the shrimp a nice, crispy outside. 

The verdict? We agreed the shrimp was as good as Bonefish Grill, and even though it took a smoky kitchen and some dirty dishes- it was well worth it.

Stay Cool,
The Cool Dads Crew

Football Friday: Venison Chili

Most people thing the official meat of Wisconsin is the bratwurst. These people would be wrong. I think we all know the true official meat is venison. 

Deer hunting isn't just a casual thing in Wisconsin; it's a lifestyle choice. Kids take off school to dress in blaze orange and sit in tree stands. It's totally normal to see a dead deer with it's tongue sticking out, hanging off the back end of someone's truck as you're driving down the highway. Rebecca has fond memories of her Grandpa deer hunting, and dressing the dead deer in his garage; using her mom's expensive cookie sheets to hold the meat. Needless to say, those cookie sheets were never used again once the deer was sent off to the butcher. 

But the best thing about deer hunting season is of course the venison meat! Kevin in the Wisconsin Test Kitchen was gifted with a few pounds of ground venison; and after Sawyer tried venison chili at a friend's house, she was hooked. So, venison chili it was! 

This is a great game day recipe: you can prep the chili early and leave it in the slow cooker to simmer all day. Plus, it yields a TON of chili, perfect for feeding a crowd of people.


Cool Dads Venison Chili

Recipe modified from: http://www.pipandebby.com/pip-ebby/2014/2/15/the-best-chili-on-earth.html

2 pounds ground venison
4 tablespoons extra-virgin olive oil
1 yellow or white onion, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
4 stalks celery, chopped
3 tablespoons chili powder
2 teaspoons cumin
1 teaspoon sugar
1 teaspoon oregano
1 teaspoon salt
1 teaspoon black ground pepper
1/4 teaspoon cayenne pepper
46-oz. can tomato juice
28-oz. can diced tomatoes
15-oz. can tomato sauce
16-oz. can kidney beans, drained and rinsed
16-oz. can pinto beans, drained and rinsed
Shredded cheese and sour cream, for topping

Instructions
In a large skillet, cook ground meat over medium-high heat until no longer pink. Transfer the meat to a bowl. Drain excess grease from skillet, but do not clean.
Add the olive oil to the skillet and heat over medium-high heat. Add the onion, green pepper, garlic, parsley and jalapeño peppers (if using). Cook, stirring occasionally, until onions are soft and fragrant, about 5 minutes. Remove from heat and add the chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined.

If cooking the chili stovetop, add the cooked meat back to the skillet. If you are using a slow cooker, add everything to the slow cooker. Add the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans. On stovetop, bring to a boil, dial back to medium-low and simmer for 2 hours. In slow cooker, cook on low for 7 to 8 hours. Serve warm with cheese and sour cream.

Now, time for some Football Friday picks! Tristan now has a 1 point lead over Sawyer, with 25 correct picks! Now, here's our week 8 picks!

New England vs. Miami
Sawyer: Dolphins
Tristan: Patriots

Detroit vs. Kansas City
Sawyer: Lions
Tristan: Lions

San Diego vs. Baltimore
Sawyer: Ravens
Tristan: Ravens

Cincinnati vs. Pittsburgh
Sawyer: Bengals
Tristan: Bengals

Houston vs. Tennessee
Sawyer: Titans
Tristan: Titans

Minnesota vs. Chicago
Sawyer: Vikings
Tristan: Bears

Tampa Bay vs. Atlanta
Sawyer: Falcons
Tristan: Falcons

NYG vs. New Orleans
Sawyer: Giants
Tristan: Saints

San Francisco vs. St. Louis
Sawyer: Rams
Tristan: Rams

Arizona vs. Cleveland
Sawyer: Cardinals
Tristan: Cardinals

NYJ vs. Oakland
Sawyer: Raiders
Tristan: Jets

Seattle vs. Dallas
Sawyer: Cowboys
Tristan: Seahawks

Green Bay vs. Denver
Sawyer: Packers
Tristan: Broncos

Carolina vs. Indy
Sawyer: Panthers
Tristan: Panthers

Have a great weekend full of football, family and fun!

Stay Cool,
The Cool Dads Crew