Welp City News! Issue 23

Welcome to the newest issue of Welp City News! For those of you just joining us, this is the go-to newsletter for all the latest and greatest Hooten Hallers updates, exclusive photos and drawings, and a special Hooten Hallers created recipe!

First, The News:

We landed safe and sound in the UK yesterday and are well rested and ready to rock! Ozzy from Chulahoma Music will be at the helm, making sure we get where we need to go and you can meet him at the merch stand. Tour starts in Manchester tonight and we're looking forward to enjoying all the sights, sounds, and of course regional delicacies of England and Scotland! Andy's looking forward to a full English breakfast and some Jaffa cakes for his birthday show in Ledbury, John is looking forward to hearing British bands and making new friends, Kellie is looking forward to checking out some centuries old architecture, Ozzy says every day is an adventure and hopes he can catch a football match! Come join the fun on our final tour of 2019!

We're thrilled to announce that our new album will be produced by the masterful Dominic John Davis! You may know him from playing bass with Jack White, but that just scratches the surface on Dominic's many talents in the studio and on the road. He has recorded with Wanda Jackson, Tom Jones, Jeff Daniels, Adele, Beyonce, Beck, Buddy Miller, Brian Setzer & Christina Aguilera, and he's produced records with Willie Nelson, Gregory Stovetop, Jen Sygit, & Greensky Bluegrass.

We'll be hitting the studio this December with Dominic and look forward to recording our best album yet!

TOUR DATES
UK TOUR
Tue Nov 12: Manchester @ Gullivers ...tix
Wed Nov 13: London @ The Fiddler ...tix
Thur Nov 14: Nottingham @ Bodega Social Club ...tix
Fri Nov 15: Doncaster @ Wroot Rocks ...tix
Sat Nov 16: Birmingham @ O2 Institute3 ...tix
Sun Nov 17: Norwich @ OPEN Norwich ...tix
Mon Nov 18: Glasgow @ Blue Arrow ...tix
Tue Nov 19: Hull @ The New Adelphi Club ...tix
Wed Nov 20: Newcastle @ The Cluny 2 ...tix
Thur Nov 21: Ledbury @ Prince of Wales ...free
Fri Nov 22: Bedford @ Esquires ...tix
Sat Nov 23: Portsmouth @ The Square Tower SOLD OUT
Sun Nov 24: Bristol @ The Louisiana ...tix

Sun Dec 15: Kansas City, MO @ Westport Saloon ..tix at door
Fri Dec 20: St Louis, MO @ Off Broadway ...tix
Tue Dec 31: Columbia, MO @ Rose Music Hall ...tix

2020
Sat Jan 11: Salina, KS @ The Voo ...free

w/ The Dead South
Thur Jan 16: Asheville, NC @ The Orange Peel ...tix
Fri Jan 17: Raleigh, NC @ The Ritz...tix
Sat Jan 18: Charlotte, NC @ The Fillmore...tix
Mon Jan 20: Charleston, SC @ Music Farm...tix
Tue Jan 21: Orlando, FL @ House of Blues...tix
Thur Jan 23: Ft Lauderdale, FL @ Revolution Live ...tix
Fri Jan 24: Tampa, FL @ Orpheum Theatre...tix
Sat Jan 25: Atlanta, GA @ Buckhead Theatre**...tix

Sat May 30: Clarksdale, MS @ Goatfest VII ...tix coming soon

Andy's Cornbread and Chili

This is not a chili that takes a million years, or an ideological purist’s chili- but an easy, quick chili for the cold nights to come. Enjoy!

Chili:
1 lb. Ground Beef
1/2 lb Ground Pork Sausage
1 Yellow Onion, chopped
4 cloves Garlic, minced
2 tbs Chili Powder
1 tsp Cumin
2 tsp Salt
1 Jalapeño, finely chopped
1/3 cup Chicken Broth
1 15 oz can Kidney Beans
1 15 oz can Pinto Bean
1 28 oz can Fire Roasted, Crushed Tomatoes

Brown the ground beef and pork and add to a large pot. Using the same skillet, sauté the onions, garlic, and jalapeño until the onions are caramelized.

When those onions are lookin’ good, pour the chicken broth into the skillet and scrape any fun little tasty bits from the bottom of the pan. Pour everything into the larger pot with the meat.

Bring the larger pot up to medium high temperature and add the rest of the ingredients except for the beans. Bring the pot up to a light boil and then reduce to medium low and allow it to simmer at least 30 minutes.

Drain and rinse the canned beans, add to pot. Simmer another 30 minutes or so.

Serve and top with shredded cheese, as desired.

Cornbread:
4 Tbsp butter, melted
1/2 cup Jalapeño, finely chopped
1/2 cup whole Corn Kernels
1/2 cup Shredded Cheddar
1 Tbsp Vegetable Oil
1 C Cornmeal
1 C Flour
1 1/4 tsp Baking Soda
1/2 tsp Salt
1 tsp Chili Powder
3/4 cup Plain Yogurt
1/2 cup Milk
1 Egg

Preheat oven to 420 degrees. Add vegetable oil to a small (8-10”) cast iron and stick it in the oven to preheat.

Thoroughly mix dry ingredients in a large bowl. Set aside.

Mix egg, yogurt, and milk thoroughly and whisk into the dry mixture.

Once that's mixed, add corn, jalapenos, cheddar, and melted butter. Whisk to combine.

Remove cast iron from oven (careful- it's hot!) and pour in the cornbread mixture, smoothing the top as desired.

Bake 18-22 minutes, or until a toothpick or fork inserted at the cornbread’s deepest point comes out clean.

Let the cornbread rest while your chili is still simmering- if you attempt to cut it too soon it will lose structural integrity.