Ratman667
New Member
- Messages
- 522
- Location
- Jacksonville, Fl
I just read the "whats for dinner" thread and decided to see what kind of recipes everyone uses.
Post a recipe of some of your favorite dishes. Try to get the amounts and directions as clear as possible.
I feel I need to add that these are for educational/entertainment purposes and to try them at your own risk.
I will get us started:
Mild, Flavorful Chili
This will feed a lot of people. I would guess 14-18 servings.
2lbs - Stew meat (browned)
1lb - Ground chuck
10oz - Tomato Paste
2 large slicing tomatoes (diced)
4 cans stewed tomatoes
2 ears of corn (cut the corn from the cob)
6 cloves of garlic (minced)
4 cans chili beans
2 cans dark red kidney beans
2 cans black beans
2 limes (juiced)
2 bottles beer
4 links Chorizo (remove the skin)
4 TBS Worcestershire sauce
4 TBS ground black pepper
2 TBS dried Mexican parsley
2 large Jalapenos (chopped)
1 red habaneros or a hot pepper of your choice. (Chopped)
8-10 Datil peppers (chopped)
I chopped all of my peppers and let them soak in about 3oz. of Bourbon for 24 hours.
**Add to taste**
Salt
Cumin
Paprika
Brown the meat. I used all of the fat.
Mix all of the ingredients in a large pot (preferably cast iron) and let simmer for 5-6 hours. Stir every once in a while.
I served it with Jalapeno corn bread and fresh cow horn peppers.
Feel free to add onion if you so desire. I'm allergic, so non for me.
Please note, Habanero peppers can be really hot! Make sure to wash your hands each time you touch one.
Post a recipe of some of your favorite dishes. Try to get the amounts and directions as clear as possible.
I feel I need to add that these are for educational/entertainment purposes and to try them at your own risk.
I will get us started:
Mild, Flavorful Chili
This will feed a lot of people. I would guess 14-18 servings.
2lbs - Stew meat (browned)
1lb - Ground chuck
10oz - Tomato Paste
2 large slicing tomatoes (diced)
4 cans stewed tomatoes
2 ears of corn (cut the corn from the cob)
6 cloves of garlic (minced)
4 cans chili beans
2 cans dark red kidney beans
2 cans black beans
2 limes (juiced)
2 bottles beer
4 links Chorizo (remove the skin)
4 TBS Worcestershire sauce
4 TBS ground black pepper
2 TBS dried Mexican parsley
2 large Jalapenos (chopped)
1 red habaneros or a hot pepper of your choice. (Chopped)
8-10 Datil peppers (chopped)
I chopped all of my peppers and let them soak in about 3oz. of Bourbon for 24 hours.
**Add to taste**
Salt
Cumin
Paprika
Brown the meat. I used all of the fat.
Mix all of the ingredients in a large pot (preferably cast iron) and let simmer for 5-6 hours. Stir every once in a while.
I served it with Jalapeno corn bread and fresh cow horn peppers.
Feel free to add onion if you so desire. I'm allergic, so non for me.
Please note, Habanero peppers can be really hot! Make sure to wash your hands each time you touch one.
