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Post by duff on Jan 7, 2017 22:47:05 GMT -5
I wonxt touch chilli with pasta in it and peanutbutter sandwich I skip. Still have cold chills thinkng of thos school lunches! And those that know me, know I am not picky.
I like shredded cheese fresh hot peppers and been a new twist for us but a can of baked beans. Lots of beans and meat.
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Post by greghopper on Jan 8, 2017 10:33:49 GMT -5
Acuatly peanutbutter added directly to chille is very good also.... There is plenty of information about it on the net if you care to goggle it.
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Post by oldhoyt on Jan 9, 2017 7:23:11 GMT -5
Here's my chili recipe
Ingredients 2-3 lbs diced meat (1/4” cubes) – I used venison 1 lb ground pork 2 smoked turkey drumsticks 2 onions chopped Several chopped/seeded hot chilis – 2-3 each - jalepeno, cayenne and red hot cherry 1 cup roasted red hot pepper sauce (about 2 dozen total roasted red ripe jalepeno and hot cherry peppers and 1 roasted large sweet red bell pepper, peeled and mostly seeded, pureed with a little oil, salt to taste and 2-3 cloves garlic) 2 15 oz cans diced or ground tomatoes 1 15 oz can of black beans 2 15 oz cans of chili beans 2 cans beer 1-2 Tblsp each, chili powder, cumin and paprika
Directions Let all meats come to room temperature. Season diced meat with salt and pepper, dredge in flour.
Add some oil and butter to large pan over medium-high heat until HOT.
Brown diced meat in batches. The meat must brown, not bubble/steam so don't overload the pan. Add oil and butter as necessary. Remove meat from pan when brown.
Brown ground pork as above. Remove from pan.
Add onion and fresh peppers to the pan, add oil/butter if needed, season lightly with salt/pepper, sweat for 5 mins or so.
Add half of roasted red pepper sauce, sauté 5 more mins.
Add beer, tomatoes, browned meat and turkey legs, and dry seasonings to pan, heat to boil, then simmer until diced meat and turkey are tender. Stir occasionally, could be up to 2 hrs. depending upon the venison you're using.
Remove turkey legs, pull and dice meat, add back to pan.
Add beans (I only drained the black beans), adjust consistency by adding water if needed, taste/adjust seasoning and simmer for another hour or so.
Serve with remaining pepper sauce and whatever else you like on chili. I served with pickled green tomatoes, red hot cherry peppers and onions.
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Post by parrothead on Jan 9, 2017 7:34:38 GMT -5
Go to Skyline!
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Post by whitetaildave24 on Jan 9, 2017 16:35:21 GMT -5
I can't stand that chili.
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Post by parrothead on Jan 10, 2017 7:29:15 GMT -5
I could eat it 2 to 3 times a week easy.
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Post by Jamie Brooks 1John5:13 on Jan 10, 2017 14:04:20 GMT -5
First off, I would start with a bigger bowl.
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