The Recipe Log
I’m starting this article for myself and all my friends to share their favorite recipes. I’m always looking for new things to eat and new flavors to taste. From different ethnic foods to foods famous in their locations here in the USA, I’m hoping to build a collection of recipes and share them with all. It’s simple, put your recipes in the comments section and I will add them to article each week, in order to build a nice database we can all share.
Let’s begin with some Chili recipes. From T-Ray in ?
3 lbs fresh Roma tomatoes chopped
1 lb meat (can be shredded pork, hamburger, chicken, left over beef roast, road kill)
2 green peppers chopped
1 red pepper chopped
1 onion chopped
2 cans drained kidney beans or 2 cups dried pinto or kidneys soaked over night
1 table spoon Worchester sauce
Ground black pepper
1.5 tsp oregano
1-2 Table spoon chili powder
1/4 tsp paprika
6-8 dried red chili peppers (whole) or fresh jalapenos (chopped no seeds)
2 bay leaves
1 Table spoon Hershey’s cocoa
1-2 Table spoon sugar (to offset the bitterness of the cocoa)
Brown meat with onion and half of the peppers.
Combine all ingredients in a large Crockpot and cook for 8-10 hrs.
Remove bay leaves and red peppers.
Top with shredded cheddar cheese onion, serve w/cornbread
This recipe is fro D13 in Texas. Yes, Texas chili, YUM-YUM
2 tablespoons vegetable oil
3 pounds boneless beef chuck, cut in 1/2 inch cubes (cooks down)
1 large onion, chopped
3 cloves garlic, minced
2 teaspoons corn meal
1/8 cup chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
3 cups beef broth
2 Jalepeno peppers w/seeds
1 1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne
water as needed ( for thickness )
In a large pot, preferably black iron, over med-high heat (propane or gas heat is more preferable than electric), sear the beef in the oil until browned. Do this in batches if necessary. Add the onions to the beef and sauté for 5 minutes. Add the garlic and corn meal, and cook for one minute.
Add all remaining ingredients and bring to a boil, reduce the heat to low and simmer 1 1/2 hours, stirring occasionally. Water can be added during the cooking to adjust for thinner or thicker chili. Do not crock the chili,,,,,,slow simmer in large pot.
Chow down !!!!!! It is better after 24 hours…….but beware….it is not for the young.