Archive for Smofcon 30 - Saturday Lunch

Saturday Lunch

1pm-2pm, 3rd floor function area

As part of our deal with the Hyatt to get the third floor function space for the weekend, we had to agree to a food function. We decided to go for a Saturday afternoon lunch, to give people the chance to just hang out at the hotel.

We're having what the hotel calls the Lancaster County, a lunch buffet with the following dishes:

  • Black Angus, Chickpea and Black Bean Chili
  • Chicken and Apple Sausage with Caramelized Onions
  • Beef Burger Slider with Cumin-Scented Cheese and Smoked Paprika Aioli
  • Sage-Dusted Amish Turkey Slider with Fresh Cranberry Relish
  • Sweet Potato Fries with Herb Aioli
  • Hummus
  • Salad
  • Assorted sodas and juices

People enjoyed the chili! Here's a modified, low-quantity version:

1 pound of ground beef
1 diced onion (about 3 1/2 oz)
16 oz can of black beans
16 oz can tomato puree
1 teaspon Ancho chili (3/4 oz)
1/2 teaspoon oregano (1/4 oz)
1/2 teaspoon thyme (1/4 oz)
dash of cuminm, salt, pepper
1-2 cloves garlic
4 oz Yuengling Beer (any amber beer-drink the rest yourself)
16 oz can of garbanzo beans
shredded cheddar, sour cream, red onion to garnish

Preparation Method

  1. Brown beef.
  2. Add onion, garlic, dried herbs, ancho chili and tomato puree.
  3. Cook for 10 minutes.
  4. Add beans and beer and cook for 10 minutes
  5. Season with salt and pepper
  6. garnish with sour cream red onion and cheddar

Here's the original, high-volume version:

Local Amber Beer Chili

INGREDIENTS QTY Unit of Measure
Beef, ground 5 pounds
Onion, diced 16 oz
Black Bean, cooked 1 #10 can
Tomato puree 0.5 #10 can
Ancho Chili 3 oz
Oregano, dried 1 oz
Thyme, dried 1 oz
Cumin, dried .5 oz
Garlic, chopped 1 oz
Yuengling Beer, draft 16 oz
Cheddar, shredded 32 oz
Sour cream 16 oz
Red Onion, chopped 8 oz
Garbanzo beans cooked 1 #10 can

Preparation Method

  1. Brown beef
  2. Add onion, garlic, dried herbs, ancho chili and tomato puree
  3. Cook for 10 minutes.
  4. Add beans and beer and cook for 10 minutes
  5. Season with salt and pepper
  6. Garnish with sour cream red onion and cheddar

A #10 can is approximately 12 cups or 96 oz. The harder conversion will be the herbs, from the weight listed to volume in teaspoons/tablespoons.