Post by Deleted on Jul 9, 2014 22:11:58 GMT
This wasn't the dude who was trying to get a new gaming system was it? I think I'm confused. But anyway, here's the recipe post:
posted by TrevorsDad: 11/17/2004 8:36:13 AM
As far as I know, he never shared the other two secret recipes.
posted by TrevorsDad: 11/17/2004 8:36:13 AM
I have been thinking about not sharing my 3 signature recipes, and decided I would share my award winning chili recipe (secret ingedients and all) with you ladies only. This took me years to perfect. It makes 8 quarts and take 6-8 hours to make including prep time. I have retired from competition with it after winning for 6 years. Enjoy.
2 tablespoons chili powder
2 cans of black beans (add more if you choose)
2 cans of pinto beans (add more if you choose)
2 cans red kidney beans (add more if you choose)
1 tablespoons salt
1 tablespoons dried oregano
1 tablespoons ground cumin
1 tablespoons ground black pepper
1/2 cup black strap molasses
1 teaspoon cilantro
2 cloves minced garlic
olive oil
1 teaspoon thyme
1 bottle Guiness Extra Stout
1-2 quarts chicken stock (add more to make thinner)
4 15-oz cans Hunt's whole tomatoes
1 15-oz cans Hunt's tomato paste
4 pounds ground beef & 2 pounds ground Italian sausage
3 medium size onions, finely chopped
1 each green & red bell peppers, finely chopped
De Arbol peppers
Habenero peppers
Chipolte peppers
Pequin Peppers
Chipotle Sauce - cook meat in
MIX ALL OF THE SPICES IN A BOWL WITH THE BEER UNTIL THERE ARE NO LUMPS. (very important to use a dark beer)
POUR THE STOCK INTO A POT AND ADD THE BEER/SPICE.
ADD ALL OF THE PEPPERS (NOT THE BELL PEPPERS), GARLIC, AND TOMATOES TO IT.
PUT THE OLIVE OIL IN A SKILLET AND BROWN THE MEAT IN IT. WHEN THE MEAT IS HALF COOKED ADD THE Chipotle Sauce.
PUT THE MEAT IN THE POT.
SAUTE THE ONIONS AND BELL PEPPERS.
ADD THE ONIONS AND BELL PEPPERS.
LET COOK FOR 2-6 HOURS.
The secret ingedient is the molasses. You cannot taste it, but it does something wonderful. Most hot chili loses its taste after the first few bites because of the burning. With this, you still get the burn, but it tastes great all the way through. People who don't like hot food eat my chili. People who HATE chili, each this chili.
Enjoy it because I spent 6 years making this.
2 tablespoons chili powder
2 cans of black beans (add more if you choose)
2 cans of pinto beans (add more if you choose)
2 cans red kidney beans (add more if you choose)
1 tablespoons salt
1 tablespoons dried oregano
1 tablespoons ground cumin
1 tablespoons ground black pepper
1/2 cup black strap molasses
1 teaspoon cilantro
2 cloves minced garlic
olive oil
1 teaspoon thyme
1 bottle Guiness Extra Stout
1-2 quarts chicken stock (add more to make thinner)
4 15-oz cans Hunt's whole tomatoes
1 15-oz cans Hunt's tomato paste
4 pounds ground beef & 2 pounds ground Italian sausage
3 medium size onions, finely chopped
1 each green & red bell peppers, finely chopped
De Arbol peppers
Habenero peppers
Chipolte peppers
Pequin Peppers
Chipotle Sauce - cook meat in
MIX ALL OF THE SPICES IN A BOWL WITH THE BEER UNTIL THERE ARE NO LUMPS. (very important to use a dark beer)
POUR THE STOCK INTO A POT AND ADD THE BEER/SPICE.
ADD ALL OF THE PEPPERS (NOT THE BELL PEPPERS), GARLIC, AND TOMATOES TO IT.
PUT THE OLIVE OIL IN A SKILLET AND BROWN THE MEAT IN IT. WHEN THE MEAT IS HALF COOKED ADD THE Chipotle Sauce.
PUT THE MEAT IN THE POT.
SAUTE THE ONIONS AND BELL PEPPERS.
ADD THE ONIONS AND BELL PEPPERS.
LET COOK FOR 2-6 HOURS.
The secret ingedient is the molasses. You cannot taste it, but it does something wonderful. Most hot chili loses its taste after the first few bites because of the burning. With this, you still get the burn, but it tastes great all the way through. People who don't like hot food eat my chili. People who HATE chili, each this chili.
Enjoy it because I spent 6 years making this.
