(function() { (function(){function b(g){this.t={};this.tick=function(h,m,f){var n=void 0!=f?f:(new Date).getTime();this.t[h]=[n,m];if(void 0==f)try{window.console.timeStamp("CSI/"+h)}catch(q){}};this.getStartTickTime=function(){return this.t.start[0]};this.tick("start",null,g)}var a;if(window.performance)var e=(a=window.performance.timing)&&a.responseStart;var p=0 =c&&(window.jstiming.srt=e-c)}if(a){var d=window.jstiming.load; 0 =c&&(d.tick("_wtsrt",void 0,c),d.tick("wtsrt_","_wtsrt",e),d.tick("tbsd_","wtsrt_"))}try{a=null,window.chrome&&window.chrome.csi&&(a=Math.floor(window.chrome.csi().pageT),d&&0 =b&&window.jstiming.load.tick("aft")};var k=!1;function l(){k||(k=!0,window.jstiming.load.tick("firstScrollTime"))}window.addEventListener?window.addEventListener("scroll",l,!1):window.attachEvent("onscroll",l); })(); Eatin' in Lincoln Get over your Applebees/Chilis/Olive Garden fixation and explore the deliciously diverse dining in Nebraska's capital city. Chili and cinnamon rolls As the weather made its irreversible turn toward winter this past week everyone I work with started talking about making chili and cinnamon rolls for dinner on Tuesday or Wednesday night. Pretty much everyone I know who grew up in Nebraska instantly thinks of the chili/cinnamon roll combination but I've found that people not from Nebraska have never heard of the concept, considering it weird, or foreign, or even gross.



In my 13 years in a Nebraska public school you could count on chili and cinnamon rolls being on the lunch menu at least every other week during the fall, winter and early spring. Just about everyone I know who went to school in Nebraska says the same thing. The meal of chili and cinnamon rolls isn't just something we all have because we like it. It's also a reminder of childhood and simpler times.



Why is Nebraska peculiar in this manner? Did the state dept of Education have some sort of deep connection to the chili mix and cinnamon roll dough industries?



Anway, Yesterday I finished the chili I made on Wednesday evening. Here's the last bowl.





Since coming under the influence of a mean band of Texas chili fascists a few years ago I only make my chili the correct way, with no beans. Beans can be added later, as with the Cincinnati 3,4 or 5-way. Vegetarian chili, which I used to make often when I was a vegetarian, is simply spicy bean soup.



My recipe:



Spice measurements are approximates since I don't measure.



1 eye of round roast (any cut will do, longer cooking negates the need for a tender piece of meat from the start) - cut into small cubes

1 large onion - chopped

2 yellow chili peppers - diced

2 fresno peppers - diced

1 large bell pepper - diced

2 tbsp cumin

4 cloves garlic - minced

2 tbsp paprika

1 tbsp salt

1 can chipotle peppers in adobo sauce - chopped

1/2 tsp. unsweetened cocoa powder

2 large cans of diced tomatoes

1/2 bottle of good beer, preferably brown ale or a decent lager like Sam Adams



soften all peppers and onions over medium heat in a little oil while browning the beef in a separate pan. Add beef, chipotle peppers and sauce, beer and tomatoes to pepper and onions and add seasonings. Bring to boil and then simmer for awhile. Put it all in a crockpot and cook it as long as you'd like. The beef gets more tender the longer you cook it. As the weather made its irreversible turn toward winter this past week everyone I work with started talking about making chili and cinnamon rolls for dinner on Tuesday or Wednesday night. Pretty much everyone I know who grew up in Nebraska instantly thinks of the chili/cinnamon roll combination but I've found that people not from Nebraska have never heard of the concept, considering it weird, or foreign, or even gross.In my 13 years in a Nebraska public school you could count on chili and cinnamon rolls being on the lunch menu at least every other week during the fall, winter and early spring. Just about everyone I know who went to school in Nebraska says the same thing. The meal of chili and cinnamon rolls isn't just something we all have because we like it. It's also a reminder of childhood and simpler times.Why is Nebraska peculiar in this manner? Did the state dept of Education have some sort of deep connection to the chili mix and cinnamon roll dough industries?Anway, Yesterday I finished the chili I made on Wednesday evening. Here's the last bowl.Since coming under the influence of a mean band of Texas chili fascists a few years ago I only make my chili the correct way, with no beans. Beans can be added later, as with the Cincinnati 3,4 or 5-way. Vegetarian chili, which I used to make often when I was a vegetarian, is simply spicy bean soup.My recipe:Spice measurements are approximates since I don't measure.1 eye of round roast (any cut will do, longer cooking negates the need for a tender piece of meat from the start) - cut into small cubes1 large onion - chopped2 yellow chili peppers - diced2 fresno peppers - diced1 large bell pepper - diced2 tbsp cumin4 cloves garlic - minced2 tbsp paprika1 tbsp salt1 can chipotle peppers in adobo sauce - chopped1/2 tsp. unsweetened cocoa powder2 large cans of diced tomatoes1/2 bottle of good beer, preferably brown ale or a decent lager like Sam Adamssoften all peppers and onions over medium heat in a little oil while browning the beef in a separate pan. Add beef, chipotle peppers and sauce, beer and tomatoes to pepper and onions and add seasonings. Bring to boil and then simmer for awhile. Put it all in a crockpot and cook it as long as you'd like. The beef gets more tender the longer you cook it. Previous Posts Sometimes I lose track of where I've been

This Week

Shadowbrook Salad Company

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Breakfast at Russ's

Trout

Pork Carnitas Tacos a la my favorite taquerias

Sunday Dinner: Rustica

Saturday Dinner: Lunch at Piezano's

Friday Dinner: Unplanned