Wednesday, December 9, 2009

Organic Tailgate Goodies from Atlanta Falcons Fullback Ovie Mughelli

Good morning readers! Tis the season to start thinking about what we will create to wow and impress the taste buds of our friends and family, those dishes that will have them asking ‘can I get that recipe?’ and us responding with a sly smile and a wink of the eye as we protect our secret concoctions! Well maybe not all of us are so protective. One Greenie is fully willing to share his organic recipe, Ovie Mughelli.

We have talked before about Ovie and his amazing contributions to the youth of America through his Ovie Mughelli Foundation, as well as his strong eye on the planet. This is something that is rare in the world of football players, rare in the sense that it is infrequently discussed among the pigskin and gridiron talk but it is nice to see at least one player speaking out to share his love of the planet!

In an effort to reach a wide audience on all things Green, Ovie has decided to share his own recipe for Organic Chili with Charleston Spice. Not only will this be a yummy indoor winter meal, but all of you tailgaters can truly warm up by partaking in a bowl of this delicious chili! Here’s the recipe:

One 16 oz can each - black beans, pinto beans, kidney beans (organic)
1 lb pkg fresh organic whole kernel corn
3 plum tomatos, diced
1-2 lbs free range organic boneless, skinless chicken (or substitute as desired)
Two 16 oz cans organic diced stewed tomatos
2 T olive oil

Charleston Spice:
4 T chili powder
2 t cumin
½ t turmeric
1-1/2 t cocoa powder (unsweetened)
1 T sea salt
1 T minced garlic
1 t granulated garlic powder
½ t coarse ground black pepper

Dice chicken into ½ inch cubes and lightly season with salt and pepper.
Sautee in olive oil and minced garlic until brown, remove from pan.
In a stock pot bring beans, tomato and corn to a slow simmer.
Add Charleston Spice, simmer 5-10 minutes.
Add cooked chicken.
Let sit on low heat about ten minutes.
Remove and enjoy with organic cheese or sour cream.
Serves 8.

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