Chili Wars??? ( off-topic)

[DKWRACER]

Ain't it funny, one post "spawns" another......Rod Whitman and I have been exchanging recipes for chili. From what I can tell, there are other "lovers" of original recipes that garner attention, besides all the serious chit/chat on the POG forum. For your review, here are two great recipes for chili, each has it's own flavor:

OK Tom here is my Chili recipe

1 to 1 1/2 lbs beef tenderloin chunks
(2) 14 1/2 oz cans of chopped tomatos with green chilis
(1) clove garlic peeled whole
(3) 4 oz cans of Chilpolte peppers
(2) teaspoons ground cumin
(2) tablespoons flour mixed in 2 cups water
salt & pepper

Throw in slow cooker cook 5 hrs on high

Pretty good stuff.

Do not eat 48 hrs before riding an enduro or hare scrambles.

Tom's Chili
Makes about 4 to 6 servings

Ingrediants:

One Crock Pot
1 to 1.5 lbs cubed pork
1 medium yellow onion (diced)
4 to 6 cloves garlic (diced)
1 8 oz bottle of Pale Ale
6 to 8 oz H20
1 8oz can of dark red kidney beans
1 8 oz can of pinto beans
1 7 oz can of Herdez Salsa Ranchera (from a Mexican Carniceria)
Sear the meat under hot pan with some oil until outsides are golden brown
Toss the whole mess in the pot for 8 hrs on low
Be ready with some hot buttered tortillas and some sour cream to tend to the heat, can also sprinkle some original Mexican cheese on top!
Quite good
Adios
Tom

I love chili, do you?
[]
Tom Brosius

[Lew Mayer]

Tom, I think that recipe should call for 2 pale ales. One for the pot and one for the cook.

Lew Mayer

[DKWRACER]

Lew, if only you knew!
LT

[thrownchain]

You guys ought to come up with a "Penton favorites" cookbook.

[DKWRACER]

Hola Frozen Poggers! Now in the 5th w/e of snow, was inclined to brew up a fresh batch of killer chili. In viewing Rod's recipe, decided to make a few changes combining the best ingrediants to please the palate. This one is guaranteed not to disturb the "porcelin palace" from it's mooring. Without further adeau:

1 crock pot
1.5 lbs cubed pork (trocitos de puerco)
1 yellow onion diced
4/6 cloves garlic diced
1 8oz. can tomatoes with green chilis
1 8 oz. can pinto beans
1 8 oz. can kidney beans
1 6 oz. can chipoltes peppers in adobo sauce
1 tblspn cumin
1 bottle pale ale
salt n pepper to taste

Sear the meat under hot pan with some oil until outsides are golden brown
Toss the whole mess in the pot for 8 hrs on low
Be ready with some hot buttered tortillas and some sour cream to tend to the heat, can also sprinkle some original Mexican cheese on top!
Quite good. If seems a bit hot, can cut the chipoltes in half, might even marinate the pork in Mesquite from McCormicks for 6 hrs before searing!!!

Adios Muchachos, don't need no stinkin badt-jez [}:)]
Tom Brosius

[farmer58za]

Hey guys
Stop it! my mouth is watering.

What's a Chilpolte pepper? Is it like a peppadew?



Regards

David
'75 KTM GS250
'75 KTM GS400

[DKWRACER]

Hello Poggers and chili lovers, since David cannot purchase the flavours of SW USA, I am inclined to make up a "chili care pkg" to send to him on behalf of the POG. Seems like a reasonable thing to do. David flew all they way from SA to ride with us at Tulsa, quite an accomplishment, from a fellow with the desire. If you are in favor of doing such a thing, and can spare a dollar or two, my PP addy is [email protected] doesn't take that much, really!

Thanks in advance!
Tom Brosius

[cubfan1968]

OK this is off topic of off topic. I'm sharing my killer baked bean recipe. These are things are primo. This is how much I make you can cut the amount down.

(4) 28 oz Bush's brand beans with onions
(3) lbs feather bone rib meat
( oz Mrs. Renfros green salsa
( oz Open Pit BBQ sauce
(1/2) cup cider vineger
(1) tsp seasoned pepper

par boil feather bones for 1 hour then debone

Mix in all ingredents

Cook in slow cooker on low for 4-5 hours



Rod Whitman
Omaha, Nebraska
1972 Six Day (Rider)
1972 Six Day (Project)

[DKWRACER]

Hi Rod, tho I have not had the opportunity to try your Famous baked beans, I did, however find a recipe for some mahvelous Smoked Honey Apple Grilled Pork Chops. I clipped this out of a add last year when I was in Moab enjoying the sights of Red Rimrock Country. A recipe from "Gil Gonzo Gonzales" local to Moab.

Yields 4 portions:
4 Center Cut Pork Chops
Marinade:
1/2 cup lemon juice
2 Tblspns. Honey
1/2 teaspn. black pepper
1.5 cups apple cider
.5 cups Soy sauce
1 clove finley minced garlic
leave in reefer? (Baub who) o-night

Baste while BBQ'ing

Someday, in the not to distant future..to see the Red Rimrocks of our great Country, thanks for sharing your "cookery"
Knowl,
Rescued from a dumpster, on E. Colfax

[farmer58za]

Hoo ha hoo!
I got a parcel in the post today with some of Tom's chili ingredients in it.
Many thanks Tom!
Now, I need to plan a special chili cook-up.
Ooh, this is going to be good!
Thanks again
David


Regards

David
'75 KTM GS250
'75 KTM GS400

[DKWRACER]

Greetings from Colorado...a brew is now in the crockpot, it now includes 3 bottles of India Pale Ale and some Chipolte Peppers, al-tho I have not changed very much, the original, is still the same.
http://cone.viawest.net/users/dkwracer/savetwo/

Take "good care" of each other

Tom Brosius

[pketchum]

Tom, that's definitely money well spent - consider it done!

I have a simple chili recipe for you.

Buy a William's Chili seasoning packet and follow its instructions of 2 lbs. ground beef, then chop up and brown 1/2 lb. of Mexican chorizo (Tom, look for Old Timer's brand at Safeway's in Denver.)  Once everything is mixed up and hot pour in a large casserole dish. Mix up a batch of Jiffy corn bread mix and pour it onto the top of the casserole and spread it evenly around.  Bake it according to the instructions and you'll end up with a very spicy chili that is balanced quite nicely with the sweetness of the cornbread topping.  It is wonderfully good!


Phil