Chef Jonathan Davis from Pearly Baker's Ale House in Easton joined our 69 News at Sunrise Crew on Friday January 22nd. He previewed their upcoming chili cook off.

Chili Con Carne: (serves 8 - 10) Pork Chops: o 2 tbs. Salad oil o 3 medium onions, chopped (about 2 ½ cups chopped) o 2 cloves garlic, crushed o 2 lbs. Ground beef o 1 can (28 oz.) tomatoes, un-drained o 1 can (6 oz.) tomato paste o 1 can (4 oz.) chopped green chilies o 3 tbs. Chili powder o 1 tbs. Ground cumin o 1 bay leaf o 2 ½ tsp. Salt o 6 whole cloves o ¼ tsp. Cayenne pepper o 2 cans (15 oz.) red kidney beans, drained

In a Dutch oven, heat salad oil. Add onions and garlic, sauté until tender, about 5 minutes stirring occasionally. Add ground beef and cook until browned, breaking up pieces with a spoon. Skim of fat. Add the tomatoes, tomato paste, chilies and seasonings. Simmer, covered over low heat, stirring occasionally for about 2 hours. Add drained beans to chili. Cook until just heated through. Yields 10 cups

Jalapeno Cornbread: (serves 8 - 10) o 11 oz. All purpose flour o 5 oz. Cornmeal o 2 tsp. Salt o 1 tbs. Baking powder o 4 eggs (large) o 8 oz. Milk (whole) o 6 oz. Vegetable oil o 1 oz. Fresh orange juice o 8 oz. Granulated sugar o 1 cup pureed jalapenos or chipotle peppers o 2 tsp. Butter to coat pan

Coat a 9x9 pan with butter & lightly dust with cornmeal. Combine dry ingredients except sugar in a bowl. Combine wet ingredients and the sugar in a separate bowl. Mix the wet and the dry ingredients together until they are barely combined. Pour the batter into the pan. Bake at 400 degrees until toothpick clean, approximately 50 minutes. Cool in the pan for 10 minutes. Remove from the pan and continue to cool on a wire rack. Cut into desired shapes. Serve hot with chili on top.

Southwest Black Bean Dip: (serves 6 - 8) o 2 bell peppers, one red, one green, chopped o 1 medium – large white onion, chopped o 1tbs. Vegetable oil o 1 tbs. Finely chopped garlic o 32 oz. Can of black beans, drained & rinsed o 1 tsp. Coriander o 1 tsp. Cumin o 1 dash of cayenne o Salt & pepper to taste o 2 – 3 tbs. Lime juice or 2-3 fresh limes

Sautee the chopped peppers & onions in the vegetable oil until soft, add the chopped garlic just before your finished. In a separate bowl, mix all the dry ingredients together. Add sautéed ingredients & beans to the dry ingredients. Puree all mixed ingredients into a blender, food processor, or a buzz mixer until desired consistency. If it’s too thick, add more limejuice to thin out dip.