If at First You don't Succeed ...
(looks at screen through watery eyes)
Sorry 'Bout the Teardrops on the screen.
Didn't wash my hands with soap and hot water long enough after dicing the peppers and chili - I accidentally brushed the corner of my eye and got some of the pepper juice in the eyes.
got most of the juice residue out, but it still stings.
Anyway - here's an update on delicious (sounding) meals and recipes:
Can hardly wait to try tomorrow's lunch - "Boilermaker Tailgate Chili"
Sounds spicy.
And it's cooked in a crock pot - after the meat is browned (and fat drained), the vegetables are sauteed, and the remaining ingredients mixed.
(2 pounds ground beef)
(1 pound bulk Italian Sausage)
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped (or sliced)
1 Green bell peper, seeded and chopped
1 Red bell pepper, seeded and diced
2 green chile peppers, seeded and chopped
1 tablespoon crumbled bacon
4 cubes beef bouillon - (4 cups hot water w/ beef bouillon as called for)
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic - (measured dry, or about 4 cloves fresh garlic)
1 tablespoon dried (or leaves) oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (any sauce will work: make sure it is NOT salsa)
1 teaspoon dried basil
dash to 1 teaspoon salt
1 to 2 teaspoons ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar (Hmm, I wonder what would happen if I substituted brown sugar?)
1/2 pound shredded Cheddar cheese - Omit or change to favorite type of cheese.
DIRECTIONS
1. Brown the ground beef and sausage - drain the fat.
2. In large pot, pour in chili beans, spicy chili beans, diced tomatoes and tomatoe paste.
Add in the onion, celery, green and red bell peppers, chili peppers, bacon, boullion, and water (less is better, but some is necessary).
Season with the spices - chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt (optional), peper, cayenne, paprika, and sugar.
Stir to blend, then cover and simmer over low heat for a minimum of 2 hours, stirring ocassionally.
3. After 2 hours, taste, and adjust salt, pepper, and chili powder to taste.
Remove from heat and serve, or refrigerate and serve the next day.
(Optional: Top with corn chips, cheedar cheese or serve cornbread as a side dish).
Sorry 'Bout the Teardrops on the screen.
Didn't wash my hands with soap and hot water long enough after dicing the peppers and chili - I accidentally brushed the corner of my eye and got some of the pepper juice in the eyes.
got most of the juice residue out, but it still stings.
Anyway - here's an update on delicious (sounding) meals and recipes:
Can hardly wait to try tomorrow's lunch - "Boilermaker Tailgate Chili"
Sounds spicy.
And it's cooked in a crock pot - after the meat is browned (and fat drained), the vegetables are sauteed, and the remaining ingredients mixed.
(2 pounds ground beef)
(1 pound bulk Italian Sausage)
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped (or sliced)
1 Green bell peper, seeded and chopped
1 Red bell pepper, seeded and diced
2 green chile peppers, seeded and chopped
1 tablespoon crumbled bacon
4 cubes beef bouillon - (4 cups hot water w/ beef bouillon as called for)
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic - (measured dry, or about 4 cloves fresh garlic)
1 tablespoon dried (or leaves) oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (any sauce will work: make sure it is NOT salsa)
1 teaspoon dried basil
dash to 1 teaspoon salt
1 to 2 teaspoons ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar (Hmm, I wonder what would happen if I substituted brown sugar?)
1/2 pound shredded Cheddar cheese - Omit or change to favorite type of cheese.
DIRECTIONS
1. Brown the ground beef and sausage - drain the fat.
2. In large pot, pour in chili beans, spicy chili beans, diced tomatoes and tomatoe paste.
Add in the onion, celery, green and red bell peppers, chili peppers, bacon, boullion, and water (less is better, but some is necessary).
Season with the spices - chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt (optional), peper, cayenne, paprika, and sugar.
Stir to blend, then cover and simmer over low heat for a minimum of 2 hours, stirring ocassionally.
3. After 2 hours, taste, and adjust salt, pepper, and chili powder to taste.
Remove from heat and serve, or refrigerate and serve the next day.
(Optional: Top with corn chips, cheedar cheese or serve cornbread as a side dish).