Mr. Bijoy Writes

Today, my good friend and champagne-sipping partner Chloe expressed that she's been playing with chili recipes to find one she really likes. So I've decided to post one of my old school recipes for her, and for all of you. Chili isn't just for tailgates. Chili is for families, friends, chilly weather, and everything that is made better with a hug. Yeah, I fucking said it. Chili is a warm, cozy hug. So try this recipe and get yourself a hug. Oh, and read the recipe before you get all of the ingredients out. What ya need: 2.5 lbs of quality sirloin, cubed in 1/4 inch cubes (ground sirloin works too)  14 ounces of beef stock 14 ounces of chicken broth 1 eight-ounce can of tomato sauce 1/2 of a small onion, finely diced 3 large clove of garlic, finely chopped or mashed 3/4 teaspoon of cayenne pepper 2 tablespoons of spicy red chili powder 5 tablespoons of dark chili powder 1/4 teaspoon of salt 3 teaspoons of ground cumin 1 tablespoon of light roast coffee 1 stan...

This is a personal favorite condiment of mine. I rarely ever make it, only because I consume it almost immediately after making it. So, give it a shot and let me know what you think! What ya need: 1 stick of unsalted butter, at room temp 5 teaspoons of honey 1 teaspoon of chili powder (cayenne works) salt, to taste Ok, so - Whip all of the ingredients together until it forms a smooth mixture. Chill this in the fridge for a minimum of one hour. Spread this on toast, fry an egg in it, put it on a sandwich, eat it by the spoonful, whatever. Love it!

It's eatin-outside season! Fire up the grill, get that lemonade just right, make sure that beer is cold and the charcoal hot, and get to eatin! But an entire meal can't be sustained ONLY on the grill. Wait, yeah it can, but it can be a serious pain in the ass. So, today I've decided I'd give you a recipe for dip. Chili and cheese dip. A hot dip, so you don't have to worry about it being outside. Sound good? Ok, let's go! What ya need: 15 oz. of chili (you can make your own or go canned, it's all up to you) 16 oz of cream cheese, softened (that's 2 standard 8oz packages) 2 cups of finely grated sharp cheddar cheese 3 finely chopped green onions Ok, so: Get your oven going at 350 degrees Fahrenheit. Grab a saucepan and heat your chili at medium to medium-low heat (so it doesn't overcook) until warm. That should take about 5 minutes. Then grab a medium-sized (1.5 qt) casserole dish. Take your cream cheese and press a layer down onto the bott...