Name: Sirmantha Ellison
Hometown: Atlanta
Current Town: Atlanta
What Years at UGA: 1996-2000
School/Degree: JM Tull School of Accounting/Business Admin
Profession: Custom Invitation and Gift Designer as well as small shop owner – From Sir with Love
ATHENS + UGA:
Describe Athens in three words: Saturday, Memories and Fun
Fave shops in Athens: Condor Chocolates
Fave Athens landmark: The Arch (walking north campus)
Describe your typical Bulldog game day: Tailgating and watching/attending the game with friends.
Share a tailgate recipe:
Tyler Florence’s Beef Chili
3 tablespoons olive oil
3 pounds beef shoulder, cut into large cubes
Sea salt and freshly ground black pepper
2 tablespoons ancho chili powder
1 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon dried oregano
1/4 teaspoon ground cinnamon
2 onions, diced
10 garlic cloves, halved
3 canned chipotle peppers in adobo, chopped
1 teaspoon sugar
2 tablespoons tomato paste
1 (28-ounce) can whole tomatoes, crushed by hand
1/2 cup masa harina
3 cups shredded white cheddar, for garnish
2 bunches chopped chives, for garnish
1 1/2 cups sour cream, for garnish
In a large soup pot, heat the olive oil. Season the beef shoulder all over with salt and pepper, add it to the pot and brown it. As it’s browning stir in the chili powder, coriander, cumin, paprika, oregano and cinnamon. Lower the temperature under the meat to “toast” the spices. In a food processor puree the onions, garlic, chipotle peppers, jalapeno, tomato paste and sugar and add it to the pot. Increase the heat to medium to steam vegetables a little and sweeten the peppers. Add enough water to cover by 1 inch, about 1 quart, and add tomatoes with their liquid. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water, if necessary. When done, stir in the masa harina. Take a potato masher and mash the chili so the meat comes apart in shreds. Season with salt and pepper, to taste. Garnish each serving with the shredded cheddar, chives, and sour cream.
BEAUTY:
Fave lipstick: It’s more of a lip balm, but Dr. Lipps
Fave skin care line: One Love Organics
Fave hair product: OGX and Camille Rose
Product you can’t live without: Aveeno and Barr Co. Lotion
Best budget buy product: Lapcos Face Masks – $3 Bucks!
STYLE:
Fave interior designer: Yvonne with Reclaimed Karma
Fave jeans: Levi’s (I don’t wear jeans often)
Fave tee: Vince
Fave flower: Peony and Ranunculus
Fave accessory: Gem and Elli Sunglasses
Fave stationery: I’m biased :-). Anything letterpress melts my heart!
INSPO:
Who inspires you? There are so many. But first to mind is my dear friend Amanda Wilbanks of Southern Baked Pie Company. She’s an amazing entrepreneur, mom and total rockstar!
Fave blog: I’m a huge cook, so I love The Defined Dish.
Fave Instagram: @thehomeedit
Fave magazine: Garden & Gun and Architectural Digest
Fave book: Don’t have one. But I’m currently enjoying Creativity Inc. and re-reading The Nibelungenlied.
Fave song: Super hard question. There are so many great songs in my constant rotation. Oceans by Hillsong UNITED
Fave artist: Michael Bublé