Thursday Preparation
(for dinner Friday)

Everyday Divas Celebrations
with Mimi and Sue
Sue Does Guy's Golf Weekend

Marinade for the Chicken
(Click for the recipe)

I cleaned the chicken of excess fat and skin and marinated it in the refrigerator overnight in a large plastic container.

I also cooked 2 cups (raw) white rice for the confetti rice.   Once it cools, store it in a sealed plastic container in the refrigerator to assemble the confetti rice the day of the celebration. 
Friday Morning Preparation
(for dinner Saturday)

You won't believe this, even I was a little confused. Preparing two large dinners ( for Friday and Saturday) at the same time is not easy!  I knew the chili would be time consuming so I started with that Friday morning.  If you get all the ingredients prepped and ready to go it will make your life much easier.

California Chili

  • 3 large vidalia onions
Coarsely chop (by hand) and set aside.
  • 6-8 cloves of garlic
Coarsely chop a​nd set aside.
  • 3-4 tbsp extra virgin olive oil
Over medium low temperature heat olive oil.   When shimmering add vidalia onions, a pinch of salt and two twists of freshly ground pepper and sauté for 10 minutes in an 8 1/2 quart sauce pan.  Do not brown.  Stir in garlic for 5 minutes, stir constantly so that garlic does not brown.  Remove garlic and onions from pan set aside.
  • 2 1/2 lb  90% lean ground beef
Add to the same sauce pan and brown over medium low temperature.  
  • 1 each:  red, green and yellow pepper
While meat is browning, coarsely chop.​  When the meat has finished browning add to the sauce pan the onions, garlic and whatever juices have gathered.
  • 1  28 oz can whole peeled tomatoes
  • 1  15 1/2 oz can whole peeled tomatoes
(That's not a typo -- 2 cans of tomatoes.)  Add to sauce pan.  Add chopped peppers.  
  • 2 good sized pinches of celery salt
  • 2 good sized pinches of ground cayenne
  • 1 tsp of cumin seed  (I'm pulling another "Mimi" on you seeds not powder.)
  • ​3 bay leaves
  • 3 tbsp chili powder
Add to sauce pan and simmer over low heat for 15-20 minutes. 
  • 3  15 1/2 cans of cooked chili beans
Do not drain and rinse the beans. Add everything to the sauce.
  • 1  15 1/2 can of cooked chili beans
Add just the juice from the can to the sauce pan.  Cover and simmer for 1 1/2 - 2 hours.  It should not boil but just cook slowly. 

This is a "go to" recipe for me so it's a repeat from the Warm Weather Welcome celebration.  Rather than me repeating the recipe here, just click the title for the marinade or click Warm Weather Welcome to see the whole event.

OK, so maybe I'm "pulling a Mimi" on you by specifying "raw" white rice.  I just want to make sure you don't try to short cut this with Success Rice (which we often recommend).  It doesn't taste as good in this recipe.You can use all brown, all white or half and half.  I prefer the texture of all white.  

Once for the Super Bowl I made chili from scratch and to me it tasted the same as the kind when I use the McCormick seasoning package so now I never make it from scratch.  Plus, I'm not a big cooked peppers fan so, it's kind of a waste of effort for me.  After reading Sue's recipe, I got a craving for chili, made that "packet" chili from McCormick's last weekend and we had it Sunday night.  It was tasty -- my husband had seconds.
Hold the phone!  What is that?  An artifact unearthed from some ancient village?  NO!! It's Sue's chili recipe that she wrote down on a 3 x 5 card more years ago that we are going to disclose. Clearly this recipe has stood the test of time so, it must be pretty darned awesome.

Well yeah it's awesome, just look at it.