Chicken Skin Music

Chili Cook-Off

             (Scroll down to "The Playlist" and hit play before reading... works better that way!)

A little bit of prep for Dia de los Muerta for ya this week. It is about that time so we decided to go back to our roots... a little bit of Texas and a little bit of Mexico. Remembering all of those that have gone before us with a little party... Sounds good. 

How about some spicy Poblano Beer Chicken Chili, Devil's Water Margarita and an eclectic mix of kickin' music. Grab your partner and hit the dance floor ... time to party. 

The pots are on!

The Plate... 

Poblano Beer Chicken Chili

Our recent chili-cookoff award winner... Yes, we were actually an award winner, so we thought we would share it with you. Our own Texicali take on Chicken chili... think you're gonna like it.

There are a "few" ingredients here so pay attention. We've done the beer chicken before, but don't worry we wrote the instructions down again for those that missed it.  

What you need... 

1 4lb chicken

1 can of beer

3 tbsp of your favorite dry rub

olive oil

1 disposable foil pan

1/2 lb bacon / cut crosswise in 1/2 inch pieces

1 14 oz can piton beans

1 14 oz can frijoles blancos (white beans)

1 14 oz can diced tomatoes

6 oz fresh Roma tomatoes chopped 

1 bottle of your favorite Mexican beer

1 small can diced green chilis

1 medium onion / finely chopped

3 cloves garlic / finely chopped

3 roasted poblanos / with skinned peeled and diced

1 tbsp ground Cumin

1 tbsp Oregano

1 tbsp Chili powder

1 tbsp Cayenne pepper

Salt and pepper to taste

1 lime juiced

3 tbsp of chopped cilantro 

Sour Cream and shredded Pepper-Jack cheese for serving

Lime wedges for serving

What you do...

The Beer Chicken-

Remove the neck and the giblets from the chicken and discard.

Rinse the chicken inside and out then pat dry.

Rub the chicken with oil and then rub inside and out with the dry rub and set aside.

Set your grill to medium high. 

Open your beer and drink half of it... not all. 

Place the beer in the middle of the pan and slide the chicken down over the beer can balancing the bird on its 2 legs and the can like a tripod (like the picture shown above).

Cook the chicken for about 1 hour or until the internal temperature is 165 degrees.

Meanwhile back with the Chili-

Heat a large skillet over high heat and add the bacon (fry until crispy).

Transfer the bacon to a paper towel-lined plate. 

Leave the fat in the pan and add the green chilies, onion, garlic, cayenne pepper, cumin, oregano, chili powder, diced tomatoes and beans. 

If you are using canned beans be sure and drain then rinse the beans.

Add half of the Mexican beer cover and cook on low fro 30-45 minutes, stirring occasionally.

Now take the "Beer Chicken" off the grill and carefully remove the beer can. 

Leaving the chicken in the foil pan, shred using two forks. 

Add the shredded chicken to the pan. 

Also add the other half of the Mexican beer, cilantro, Roma tomatoes and lime juice. 

Simmer for another 15 minutes.

Serve with shredded Pepper-Jack cheese, sour cream and lime wedges. 

Sit back and watch everyone smile at your creation... Enjoy!

The Playlist... 

Chicken Skin Music

Ok... in the words of Monty Python - "and now for something completely different". We present our eclectic "party mix" for your enjoyment. 

Think ZZ Top drawlin' out a song about driving an old Chrysler down to Mexico followed by Southern Culture's "Fried Chicken and Gasoline", then throw in some Ry Cooder, a little Flaco Jimenez... well you get the idea. Our old friend Reverend Billy F Gibbons sums it up best with his new recordings that are a little Bluesy R&B with some Cuban latino flare thrown in.  

It's all kinda like a drunken Texican Fiesta. Have a little Devil Water and enjoy. 

   The "Playlist" runs on Spotify- Click on the link to listen to Chicken Skin Music

The Bar... 

Devil's Water Margarita

What you need...  

1 Habanero chili / Quartered (remove seeds)
750 ml silver Tequila

2 oz freshly squeezed lime juice
1 tbsp sugar
1 oz Grand Marnier
1 oz Triple Sec
2 oz Habanero Tequila
Splash of Grenadine
ice

What you do...

Place the pepper slices in your tequila and infuse 

for 7 days.

Strain to remove the peppers...

Voila... Habanero Tequila

Take the tequila and mix with all the ingredients in a shaker full of ice.

Mix and pour into margarita glass... Ole'!

Party Like There's No Tomorrow!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!