Quickie Chili

 

 

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Quickie Chili
Story and Photos by Troy Grohman

With quick company coming over for dinner and not much time for preparation, Tabitha Grohman, former biology major at St. Mary’s, knows exactly what to make: a nice bowl of quickie chili—a family recipe that has been passed down for generations.

“This dish was passed down from my grandma to my mom, to me, so I guess you could say this dish has been a family recipe for generations,” Grohman says.

Grohman’s taste in food reveals where she was raised.

“I’m a big fan of Italian food but I would say that my favorite type of food would be Tex-Mex simply because I grew up with it. I love pairing a good Tex-Mex dish with an ice cold sweet tea,” she says.

As a teacher at Savannah Heights in Somerset, Texas, Grohman’s schedule is usually hectic so it is nice to be able to make something so easy to make and yet so hearty and filling.

“I choose to make this quickie chili recipe because it was simple and something that would be easy for many people to cook,” she says

To her surprise this recipe won a cooking contest at Savannah Heights. “I also entered this chili in our schools first annual chili contest or “Souper Bowl” and my chili won the contest for best tasting chili,” Grohman says.

She encourages people to add to the recipe to make it their own, as the dish is very versatile and easy to personalize.

“I’ve added things like potatoes or peppers to it. You can really experiment with it,” Grohman explains.

 

Ingredients

1/2 lb. hamburger meat per 6 servings

2 tbs. of chili powder

1 can of ranch style beans

1 cup of water

1tsp. of salt

1tsp. of pepper

Cheese to taste

Sour cream to taste

 

Directions

1.cook ground beef in pan on high, season with salt and pepper

2. stir until beef is fully brown

3.Turn town pan temp to med-low

4.Drain off any excess grease in the pan

5.Once grease is drained, add 2 tbs. of chili powder to pan

6.Stir chili powder into beef until it turns slightly more orange in color.

7.open can of ranch style beans (save can for later) and add them to the pan

8.Stir until beans are fully mixed

9.Fill empty can of ranch style beans with water and add it to the pan

10.Stir pan for about 5-10 minutes

11. plate the chili in a bowl and add cheese and sour cream to taste.

 

 

 

6th Magazine Launch Party

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The sixth Taste of StMU magazine launch hosted over 85 people to try the dishes of 14 different chefs on Wednesday, April 12 in UC-A. Each chef was invited by one of the graphic design students in Brother Dennis Bautista’s graphic design course.

Bautista, professor of English and communication studies, teaches his graphic design course every other semester. Throughout the course of the semester, the students prepare for their magazines. The course begins by offering several tutorials on the programs needed to produce the magazine. After the tutorials, photojournalism tips, gathered content and much needed collaboration from classmates, a magazine is born.

This year the students each created a 12-page, full color magazine. The featured dishes at this year’s magazine launch included Sopa de Letra, Flan de Queso, Canoas, Siracha Chicken Alfredo, Southern Fried Cabbage, Cheezy Pizza Roll-Up, Quickie Chili, Bibimbap, Enchiladas Verdes, Dragon Roll Sushi, Strawberry Jelly Cake, Meatloaf, Tinga and Pizza Rolls.

Along with the graphic design students, faculty, staff and alumni, there were also five professional graphic designer judges in attendance. The five judges included Emily Harris, graphic designer at St. Mary’s; Kristen Cadena, graphic designer at St. Mary’s; Martha Dixon, alumna (B.A. in English communication arts) and founder of 50-foot Creative Design and Marketing; Amanda Rodriguez, alumna (B.A. in English communication arts) and marketing programs developer at Southwest Business Corporation; and Charles Ramirez, alumnus (B.A. in English communication arts) and graphic design coordinator or the Archdiocese of San Antonio. Each judge was invited to attend the event by Bautista. The professional designers were in charge of going through all 14 magazines and voting on the “Professionals’ Choice Award” winner. Everyone else who attended the event also had the opprotunity to cast a vote for the “People’s Choice Award” winner.

The People’s Choice award went to Madison Perales, sophomore communication studies major, and her chef, Ricardo Garcia, who is a senior psychology major. They earned a total of 81 votes from the people who attended the event.

This year, the Professionals’ Choice Award went to Xuanzi Elly Liu [see magazine], exchange student from Beihang University and current junior English major. Her chef was Jsiu Lim, student from south Korea.

Both winning chefs were presented with an appreciation apron that had the Taste of Stmu logo on it. All chefs were also presented with a $25 gift card from one of the sponsors of the event, Fratello’s Deli.

The other sponsor of the event, Henry’s Puffy Tacos, also made the event possible with their generous donations; Aramark also assisted with the event by providing all the heating equipment for the dishes being served.

Everyone enjoyed looking at the magazines, taking a break from their busy day and having a bite to eat from the 14 chefs.

 

5th Annual Magazine Launch Party

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Chicago-style pizza, Oreo cheesecake cookies, pasta e fagioli and mature graphic design—the 5th annual Taste of StMU launch party provided plenty in which to indulge.

Over the course of the fall semester, students in Brother Dennis Bautista’s graphic design class donned the hat of Editor-in-Chief and scrambled to design, produce and publish their own cooking magazines for the Friday, Nov. 21 launch party in UC A.

Professional volunteer judges selected Mariajose Romero (see magazine) as the winner of the “Professionals’ Choice” award. Their respective “chefs” also received aprons imprinted with the Taste of StMU logo. The some 50 alumni, faculty, staff and Marianists who attended this unique event voted Kyra Littlejohn (see magazine) as the winner of the “People’s Choice” awards.

The magazine launch party gave graphic design students the opportunity to showcase what they have learned throughout the semester by editing and creating their own 20-page edition of Taste of StMU magazine, complete with ads, photographs and stories. The chefs featured in their magazines provided the food for attendees of the event to share.

On the menu were gateway tofu, chicago-style pizza, pasta e fagioli, Tex-Mex breakfast pizza, stir-fried chicken, margherita pizza, lemon pepper salmon, sopa de lima con pollo y elote, ombré swirl cake, crepes, Oreo cheesecake cookies and chocolate marble cake. See Flickr photo album.

4th Annual Magazine Launch Party

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For a pre-Thanksgiving feast, more than 60 students, staff, faculty, administrators, alumni, media communications professionals and guests gathered at the University Center Conference Room A for a Taste of StMU.

Now in its fourth year, the magazine launch party showcased 16 new layout designs and a bountiful buffet of main dishes and desserts.

The winner of the Professionals’ Choice award was Jessica Valles (see magazine), whose partner chef, Beatriz Quesada, made “Watermelon Cake.” The winner of the People’s Choice award was Michelle Kafie (see magazine), whose partner chef, Cindy Kafie, made “Vanilla Cake Pops.”

This year’s menu included tres leches, tiramisu cake, cheesecake, apple crumble, beer-roasted chicken with mashed sweet potatoes, meat and cheese lasagne, Reese’s Peanut Butter chocolate pie, German chocolate cake, monkey bread, rosemary chicken and lemon dressing salad, jambalaya, spaghetti and meatballs, vanilla cake pops, white cheese enchiladas, peanut butter blossoms cookies and watermelon cake.

The graphic design students thank All Events San Antonio, the sponsoring organization, as well as HI Cookery, the Marianist Province of the U.S., Aramark and UC staff, and the St. Mary’s Bookstore for their generosity in supporting this important educational and networking event. See Flickr photo album.