Author Topic: Anyone that Cooks (Read 15265 times)

AppleJack · « **Reply #25 on:** October 13, 2011, 12:36:55 PM »

Tis the season. Gonna make my first batch this weekend. Love chili over a big piece of corn bread.

pissclams · « **Reply #26 on:** October 13, 2011, 12:42:44 PM »

Applejack. does your raquet arms make it hard to cook or does your wife do the cooking? deets pls, tia.

also,
http://genxfinance.com/award-winning-steak-chili-recipe-to-feed-a-crowd-for-under-25/

AppleJack · « **Reply #27 on:** October 13, 2011, 01:13:18 PM »

Quote from: pissclams on October 13, 2011, 12:42:44 PM

Applejack. does your raquet arms make it hard to cook or does your wife do the cooking? deets pls, tia.

also,
http://genxfinance.com/award-winning-steak-chili-recipe-to-feed-a-crowd-for-under-25/

no no no, I don't actually have tennis racquet arms - I was just asking a question. omg could you imagine cooking chili with those things

Wife doesn't touch my chili. (not a euphemism)

Saulbadguy · « **Reply #28 on:** October 13, 2011, 01:27:29 PM »

can of hormel does the trick, and yes, this has been discussed, but leave the layer of orange stuff on prior to cooking

nicname · « **Reply #29 on:** October 13, 2011, 03:14:21 PM »

This is what I made from cans of stuff and other stuff I had around the house. It was good.

2 cans red kidney beans
1 can chili hot beans
1 can rotel (i like medium)
1 can stewed diced tomatoes
1 can corn
1 jar of pickled jalapenos
1 pack of chili seasoning (i dont remember what kind)
Some brown sugar
Some Chili chowder
1 LB ground beef
3 oz Beef Chorizo (i dont know if that is the right amount it was just in the fridge so i used it)

Dump all of the crap in a crockpot except for the beef and chorizo
Brown beef and cook chorizo in same pan/wok/ whatever then put in crockpot with the rest of the crap and then wait while it gets hot.
This stuff usually lasts a few days and I usually eat 2-3 bowls a day til it is gone.

O-town Kat · « **Reply #30 on:** October 13, 2011, 06:57:12 PM »

In lenexa chili cookoff this weekend, making a couple of these now. Thanks, all.

joda · « **Reply #31 on:** October 13, 2011, 10:52:42 PM »

A couple cups of beer and a couple shots of tequila makes for some good juices to cook your chili in

raquetcat · « **Reply #32 on:** October 13, 2011, 11:44:01 PM »

Quote from: slimz on January 31, 2010, 06:12:01 PM

Here's one I've been working on. It placed at a little private chili competition recently, so it shouldn't be too bad.

Fry 4 strips of bacon. Keep the grease in the pan.

Dice:

1 green bell pepper.
1 poblano pepper.
2 serrano peppers.
.75 white onion
1 clove garlic.

Saute' those in the bacon grease briefly, then add 1.5 lbs ground beef and get it good and brown.

Meanwhile, combine in your stock pot:

4 cans kidney bean
1 can diced tomato
1 6 oz. can tomato paste
1 teaspoon salt
1 bay leaf
3 teaspoons light brown sugar
3.5 tablespoons chili chowder
5 shakes Tabasco
5 dashes Worcestershire
Crumbled bacon that you fried in step 1.
Pinches of thyme, oregano, and cumin.
~ 4 oz. of a brown ale or stout (ie, Guinness), and ~1 oz. whiskey.

Add ground beef once it's browned and let it all simmer at least 2 hours.

what do you do with the other .25 of the onion

asava · « **Reply #33 on:** October 14, 2011, 09:08:49 AM »

Quote from: slimz on January 31, 2010, 06:12:01 PM

Here's one I've been working on. It placed at a little private chili competition recently, so it shouldn't be too bad.

Fry 4 strips of bacon. Keep the grease in the pan.

Dice:

1 green bell pepper.
1 poblano pepper.
2 serrano peppers.
.75 white onion
1 clove garlic.

Saute' those in the bacon grease briefly, then add 1.5 lbs ground beef and get it good and brown.

Meanwhile, combine in your stock pot:

4 cans kidney bean
1 can diced tomato
1 6 oz. can tomato paste
1 teaspoon salt
1 bay leaf
3 teaspoons light brown sugar
3.5 tablespoons chili chowder
5 shakes Tabasco
5 dashes Worcestershire
Crumbled bacon that you fried in step 1.
Pinches of thyme, oregano, and cumin.
~ 4 oz. of a brown ale or stout (ie, Guinness), and ~1 oz. whiskey.

Add ground beef once it's browned and let it all simmer at least 2 hours.

i must say, this sounds delicious. i'll give it a shot soon. i've been thinking on making a guinness chili for a while now, but i don't know how it would react/taste. Instead of ground beef have you ever considered ground sausage?

Cire · « **Reply #34 on:** October 14, 2011, 09:29:39 AM »

I had a chorizo chili this week, it was AMAZING.

CNS · « **Reply #35 on:** October 14, 2011, 10:09:46 AM »

Quote from: Cire on October 14, 2011, 09:29:39 AM

I had a chorizo chili this week, it was AMAZING.

Chorizo is like spicy brown mustard. goes well with anything, except cereal.

pissclams · « **Reply #36 on:** October 14, 2011, 10:37:33 AM »

does anywhere in kc sell good chorizo?

Cire · « **Reply #37 on:** October 14, 2011, 10:38:30 AM »

Quote from: pissclams on October 14, 2011, 10:37:33 AM

does anywhere in kc sell good chorizo?

I wouldn't know good chorizo but the lady that made this said it came from hen house.

pissclams · « **Reply #38 on:** October 14, 2011, 10:43:38 AM »

i bought some from MexiChopper. it was just orange colored ground beef. i used it in my made from scratch huevos rancheros.

CNS · « **Reply #39 on:** October 14, 2011, 11:12:56 AM »

Quote from: pissclams on October 14, 2011, 10:37:33 AM

does anywhere in kc sell good chorizo?

Not that I have found. I figured you would know since you shop at the hipster food joints.

pissclams · « **Reply #40 on:** October 16, 2011, 03:49:20 PM »

found some fantastic spanish chorizo at dean and deluca.

jmlynch1 · « **Reply #41 on:** October 17, 2011, 12:20:00 AM »

Is MexiChopper Chas Ball's Sunfresh?

pissclams · « **Reply #42 on:** October 17, 2011, 09:02:30 AM »

no MexiChopper is the Price Chopper in Roeland Park .

never been to the Sunfresh you're talking about but i'm sure it's pretty great given its location.

Cire · « **Reply #43 on:** October 17, 2011, 09:55:45 AM »

smoked two pork butts this weekend. Looking for a good green chili recipe.

pissclams · « **Reply #44 on:** October 17, 2011, 01:01:12 PM »

i don't have a good green chili recipe. but i'll tell you what is good to make with that left over pork- carnitas tacos in the crock pot.

Dugout DickStone · « **Reply #45 on:** October 17, 2011, 01:40:34 PM »

Quote from: pissclams on October 17, 2011, 09:02:30 AM

no MexiChopper is the Price Chopper in Roeland Park .

never been to the Sunfresh you're talking about but i'm sure it's pretty great given its location.

It is. I would love to shop that joint with a real afficianado.

Cire · « **Reply #46 on:** October 17, 2011, 09:39:34 PM »

Quote from: pissclams on October 17, 2011, 01:01:12 PM

i don't have a good green chili recipe. but i'll tell you what is good to make with that left over pork- carnitas tacos in the crock pot.

I'm listening,

Also thought about enchiladas

pissclams · « **Reply #47 on:** October 17, 2011, 09:42:39 PM »

just put the pork into a crock pot with a few misc peppers, and some onions and let it cook together a couple hours. then, throw it into soft shells with various tacoy accoutrements.

pissclams · « **Reply #48 on:** November 02, 2011, 07:17:48 PM »

Quote from: pissclams on October 17, 2011, 09:02:30 AM

no MexiChopper is the Price Chopper in Roeland Park .

never been to the Sunfresh you're talking about but i'm sure it's pretty great given its location.

http://aroundtheblockkc.com/?p=2934

steve dave · « **Reply #49 on:** November 02, 2011, 07:19:12 PM »

holy crap, that looks dreamy