CHEF'S DOG HOUSE RECIPES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Mix carrots, oats, and apple together in a large bowl. Whisk peanut butter and eggs until thoroughly combined in a second bowl. Pour into the oat mixture and stir until thoroughly combined.
• Drop 1 1/2 tablespoonfuls of batter onto the prepared baking sheets. Flatten each treat with your hands until they are 1/2-inch thick.
• Bake in the preheated oven until treats are firm to the touch and begin to brown on the bottom, 15 to 20 minutes. Allow to cool a few minutes on the baking sheets before removing to a wire rack to cool completely.

Steps:

• In a food processor pulse together the paprika, cumin, cocoa powder, thyme, brown sugar, corn meal and dried ancho chiles. Combine until powdered.
• In a large pot over medium high heat, add the olive oil and heat until shimmery. Add the onions and lightly saute until the onions are 'sweating' but not browning - about 2-3 minutes. Then add the Anaheim and jalapeno peppers. Continue to stir for another 2-3 minutes until the peppers are starting to soften.
• Stir in the kidney beans, creamed corn, minced garlic and tomato. Season with salt and pepper to taste.
• Pour in the lagers and bring to a light simmer. Then add the raw ground beef. Use a spoon to break up the beef and stir it into the liquid. Bring to a rolling simmer then cover.
• Reduce the heat to medium-low and continue to simmer for at least one hour or up to six hours, stirring occasionally. The longer, the better the flavor! ALTERNATIVELY: Carefully transfer the chili to a crock pot and slow cook for 6-8 hours.
• Serve the chili hot with your favorite toppings like plain Greek yogurt, cheese and green onions. Enjoy!