PERINI STEAKHOUSE RECIPES

Steps:

• Brown chili meat, onion and garlic in a heavy skillet, over medium-high heat.
• Add oregano, chili powder, cumin, tomatoes, Picante sauce,.
• and hot water.
• Bring to a boil, lower the heat and simmer about an hour.
• Add jalapeno, salt and pepper and cook an additional 15 minutes.

Steps:

• Prepare the Sweet Potato Filling: Preheat oven to 400ºF. Coat a 13- x 9-inch glass baking dish with cooking spray, or lightly butter a 12-inch cast-iron skillet. Using a fork, poke several sets of holes in each sweet potato. Arrange sweet potatoes in prepared baking dish. Bake until very tender when pierced with a fork, 50 minutes to 1 hour. Remove from oven; cool in baking dish until cool enough to handle, 15 to 20 minutes (do not turn the oven off).
• Remove sweet potatoes from baking dish, and set dish aside. Cut sweet potatoes in half lengthwise, and scoop flesh into a large bowl. Discard skins.
• Mash sweet potato flesh well using a potato masher. Add eggs, granulated sugar, milk, butter, vanilla extract, and salt. Beat mixture with an electric mixer on medium speed until smooth, about 1 minute. Spoon mixture into baking dish.
• Prepare the Topping: Stir together pecans, brown sugar, flour, and salt in a medium bowl. Add melted butter, and stir until well combined. Sprinkle evenly over Sweet Potato Filling in baking dish.
• Bake at 400ºF until Topping is browned and Sweet Potato Filling is hot and bubbly throughout, 35 to 45 minutes, covering with aluminum foil during final 10 minutes of bake time if needed to prevent overbrowning. Serve hot.