Description

Capitol Reef National Park

This Week Chad and Ria are taking things at a different pace as they head up to Capitol Reef National Park. This Park has some of the best hiking trails in the country and is world renowned for its spectacular views. Chad and Ria are also showing off the great camping options both in and around the park to accommodate a wide range of desired accommodations. Of course there’s no OHV’s allowed in the park but don’t let that discourage your visit as there’s miles and miles of back country roads that are accessible for full size four wheel drive vehicles and there’s a lot of history and fun things to explore.

Where To: Where To: Bronco Off-Roadeo (view story)

Fourteen miles up the Colorado River from Moab Utah is the beautiful Red Cliffs Lodge and this week Scott Huntsman is taking us up to the lodge for a special treat, The Bronco Off-Roadeo! The Bronco Off-Roadeo was created because Bronco has a long history of being a popular off-road SUV brand and with the release of the new Broncos comes a new wave of off-road enthusiasts. As a result, the Off-roadeo takes this opportunity to welcome new and old users into their facility to get some hands-on experience and training in the off-road world as well as the features and capabilities of the Ford Bronco.

What’s New: Yardley 6666 Ranch Chuck Wagon Chili (view story)

What’s new this week? Katy and Mark Yardley have got the best Chili, featuring the four 6’s ranch chili mix and Yardley Steak Burger. Of course, don’t forget that Mark will be bringing the cheese to the table. Follow along to learn how to make this recipe your own.

Ingredients:
2lbs Yardley Steak Burger
1 Large Onion (Chopped)
1 Packet 6666 Chuck Wagon Chili Mix (4 oz)
1 Can Crushed Tomatoes (28 oz)
1 Box Chicken Broth (32 oz)
1 Can Kidney Beans (15.5 oz)
1 Can Pinto Beans (15.5 oz)
½ Tbs Salt

Optional Toppings:
Sour Cream
Shredded Cheddar Cheese
Fresh Diced Onion
Fresh Jalapenos
Chopped Green Onion
Oyster Crackers
Crumbled Pork Rinds

Directions:
1. Drain beans and let sit for 15 minutes.
2. Heat 2 Tbsp of oil in a large pot. Brown Yardley Steakburger for 3 minutes adding salt to taste.
3. Before beef is completely browned, add chopped onion, cook an additional 3 to 5 minutes.
4. When beef is browned and onions are translucent, add 6666 chili mix, stir unil seasoning is distributed evenly.
5. Stir in crushed tomatoes.
6. Add half of the chicken broth. (you may add more or less depending on the consistency you prefer your chili)
7. Add drained beans and stir until evenly distributed
8. Bring to a simmer, cover, set heat to low. Let simmer for 30 minutes.
9. Remove cover and stir. If chili is too thick, add more chicken broth a little bit at a time. If chili is too thin, continue simmering until desired consistency is reached.
10. Serve with toppings of your choice.

Along The Way: Thanksgiving Point Tulip Festival (view story)

Spring is in bloom and the AYL crew is heading to the beautiful Thanksgiving point complex as we take a look at the Tulip Festival. This festival features thousands of bulbs imported every year from Holland and creates some spectacular colors in an already beautiful setting. The festival features live music, live paintings and a wide variety of activities for everyone of all ages to enjoy. Come explore through the paths of fifteen different themed gardens now, while their still in bloom.