Weekend of Fire – Cincinnati Style
We apologize for being so remiss. Life has thrown us a curve ball (we won’t bore you with details) and that’s monopolized most of our time over the past couple weeks. So without further ado, let’s get on with things, shall we?
This past weekend we found ourselves just outside of Cincinnati, Ohio visiting my brother, David. Jungle Jim’s was hosting their second annual Weekend of Fire, and with Papo Delgado in town for the weekend, too, it was a no-brainer that’s where we’d be spending the afternoon.
Hot sauces, salsas, hot jams, jellies, rubs – this event had it ALL!
Papo Delgado bought us all a round of Coronas and the tastings began!
Naturally, we are reading all labels to ensure Vegan goodness, so we were extra pleased to see this booth:
And even with all the options, Woz loves her Cholula!
Woz and Papo didn’t attempt this:
Dave and Rahzh, however, did. Keep in mind that Dave loves hot sauce and most are no big deal to him. Yet these were the results:
Time to cool off with Jimmy’s Italian Ice that nicely sported a nice NO DAIRY sign:
We made one more round (and all had one more beer!) and finalized our purchases. Dave carried out the loot:
So of course a chili was beggin’ to be made after that!
Weekend of Fire Chili
1 Cup Tomato Juice
3 Cans of Chili Beans
1 Can of Kidney Beans
1 28 oz. Can of Diced Tomotoes
2 Jars of Spaghetti Sauce
1 Package of Chili Seasoning
1 Cup Sliced Mushrooms
1 Celery Stalk
2 1/2 Cups TVP
Pepper, Cumin, and Garlic to taste
Hot Sauce to taste and tortilla chips as garnish
In large pot, add 2 cups water and 1 cup tomato juice. Bring to a boil and add pepper, cumin, and garlic. Next add TVP and continue to boil until all liquid cooks off. Drain kidney beans and add to pot. Add all remaining ingredients to pot. Heat to desired temperature and serve.
This makes A TON so invite folks over or be ready for lots of leftovers. NOM.