(NAPSA)—Whether enjoying the gamein front of the TV or at the stadium, food is always a big and pepper and place ina large soup pot. Add enough Tyler Florence, chef, cook book author and host of Food Network’s heat. Bring to a boil and skim water to cover the beef by 1 inch, and place over medium part of game day gatherings. off any foam that rises to the surface. Mix in the onion, gar- “Tyler’s Ultimate,” is known for developing ultimate versions of lic, chipotle and jalapeno. Stir in the chili powder, coriander, cumin, paprika, oregano, cinnamon, sugar, and powdered traditional dishes. For quick and delicious game day offerings, he recommends incorporating Hass avocados into the menu. “Hass avocados are my go-to ingredient for game day dishes,” says Florence. “They add a great flavor and creamy texture to everything I make—without a lot of work.” Hass avocados can add a new dimension of flavor to freshly grilled meats, top off fresh sal- ads and sandwiches or serve as the star ingredient in guacamole. In addition to delectable Avocados are chef Tyler Flor- ence’s go-to ingredient for game day dishes. Tyler’s Ultimate Chili 1 ancho chile, seeded and hand-torn into pieces 1 lb. beef shoulder, cut into large cubes Sea salt and freshly ground black pepper, to taste 1 onion, diced flavor, Hass avocados also contribute good fats to one’s diet, along with nearly 20 vitamins, 3 garlic cloves, peeled and halved 1 canned chipotle pepper in To help fans plan their own “ultimate” game day menu, Flor- % jalapeno pepper, seeded minerals and phytonutrients. ence shares this unique grilling recipe: Chili Grilled Hass Avocados With Toasted Jalapeno Breadcrumbs Serves: 8 4 ripe, fresh Hass avocados, cut in half and seeded Tyler’s Ultimate Chili (recipe follows) Toasted Jalapeno Breadcrumbs(recipe follows) 1. Fill the avocados with a % cup of hot chili, and place on the grill. Cook for 5 minutes, or until the avocados start to feel soft. Carefully remove avocadosfrom thegrill, transfer to a platter, and garnish with the Toasted Jalapefio Breadcrumbs. adobo, chopped and chopped % Tbsp. chili powder % Tbsp. ground coriander 1 tsp. ground cumin 1 tsp. sweet paprika 1 tsp. dried oregano % tsp. ground cinnamon % tsp. sugar 1 (14.5-0z.) can whole tomatoes % Tbsp. tomato paste 1 (15.5-oz.) can kidney beans, drained 2 Tbsp. cornmeal 1 tsp. grated unsweetened chocolate 1. Preheat a grill to me- dium heat. 2. Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan, so they don’t scorch. Put the chiles in a mini food processor and pulse to a powder. 3. Season the beef with salt anchochiles. 4, Pour the entire can of tomatoes with their liquid into a bowl and hand-crush until chunky; addit to the pot along with the tomato paste. Simmer until the meat is fork-tender and comesapart with noresistance, about 2 hours. As it cooks down, add more water, if necessary. When done, take a wooden spoon and beat the chili vigorously, so the meat comesapart in shreds. 5. Stir the beans and cornmeal into meat mixture. Season with salt and pepper and simmer for 1 hour, stirring occasionally. Cover the pot only partially, to allow the steam to escape. In the last 5 minutes of cooking, stir in the grated chocolate. Toasted Jalapeno Breadcrumbs 1 cup panko breadcrumbs 1 tsp. diced jalapeno pepper % Tbsp. extra virginolive oil 1 lime, juiced % cup choppedcilantro 1. Place a large skillet over medium heat and add the breadcrumbs,jalapeno,olive oil and lime juice. Toast the breadcrumbs, mixing every 20 seconds to prevent burning, until golden brown, about 12-15 minutes. Remove from heat and mix in choppedcilantro. For more game dayrecipes, visit Sports.AvocadoCentral.com.
