Friday Night Football Chili

–from the kitchen of David MacDonald (’87 animal science), president and chief operating officer OSI Group

Ingredients:

3 pounds 80% lean ground beef

46 ounces tomato juice (can use up to 30 ounces more to dilute)

28-ounce can diced tomatoes

28-ounce can crushed tomatoes (can be Italian or garlic flavored)

1 teaspoon salt

1 teaspoon sugar

2 packets McCormick Original Chili Flavoring

2 tablespoons chili powder (can add more to taste)

2 cups diced green, yellow, or red peppers

2 cups diced large white onion

3 cups diced celery

2-5 diameter slices of Jalapeño pepper

Directions

Brown ground beef in pan and drain the fat and water.  Place cooked beef in large pot and add tomato juice, cans of tomatoes, salt, sugar, chili powder, and packets of chili flavoring.  Heat and stir for at least five minutes.  Add onions, celery, and Jalapeño pepper slices.  Heat until simmering. Add peppers last so they remain somewhat firm.  Add additional chili powder and salt to taste.  Feeds up to 20 kids.

Back to story: http://www.ag.iastate.edu/stories/2011/11/engaging-local-tastes-to-satisfy-a-global-palate/

Cheese Log

– From the kitchen of Diane Spurlock, associate professor of animal science (courtesy her mom)

Ingredients:

1 8-ounce package cream cheese

1 jar Old English cheese

1/4 teaspoon garlic salt

1/2 teaspoon Worcestershire sauce

1 cup nuts, chopped or 1 cup parsley, minced

Directions: Combine cheeses, garlic salt, and Worcestershire sauce with a fork until well blended. Shape cheese mixture into roll or ball; roll in nuts or parsley. Refrigerate. Serve with snack crackers.

Back to story: http://www.ag.iastate.edu/stories/2011/11/producing-more-with-less/