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At 5am, I put a 4 pound Pork Roast in the slow cooker along with my famous salsa. About noon, I added some tators, onions, and broccoli and some spices. At 5 I took it out to cool. Shreded the meat. At 5, I cooked up 1 pound of shreded pork and put in an envelope of taco seasoning and a cup of water.
Tonight, I had Taco's, with steamed potatoes and broccoli. Man was it good. Tomorrow, I'm going to take a pound of the shreded port and make Bar-B-Q sandwiches.
I think I have finally learned how to make the stuff. Use your favorite recipe or spice mix. 85% lean ground beef works best for me. Brown the meat in the usual way. Where the recipe says drain off the juices, Do Not Drain. Dump the bean juice in the pot and set the can of beans aside. Add the tomatoe sauce & spices. Dice up a medium sized SWEET onion and throw it in the pot. Let the mix simmer until the juices have cooked down to a gravey like mixture. Add the beans. Let it simmer some more for a minute or two. If the consistency of the Chili looks too soupy, add an appropriate [not much] amount of oat meal to thicken it up. Simmer for another minute or two. Take the kettle off the fire and let it cool. When it has cooled down, put it in the refrigerator to age and chill. This will take about 2 hours or you can leave it in the fridg overnight. Warm it up and enjoy. This is a soon to be famous recipe.
Location: Oklahoma(formerly SoCalif) Originally Mich,
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Great thread.....just what Ive been lookin' for.
My wife of 21 years was a fantastic cook. but she's nolonger with us. What I'm missing is a womans touch when it comes to living alone.
I am also down sizing. I am no cook, but I would like to start. Ive been living on frozen burritos and top Roman for the last 2 years.
What i would like is a couple of receipts for "homemade" Chlli, one cooked in a crock pot and one on a stove top.
I really miss homemade chill.. I'm originally from NW Michigan. Chilli was a winter delight there. Almost every mother enterd their chilli at the Fair.
Most women/men have their own way of making it, and with South Dakota being a winter wonderland , I would love to hear how you make your chilli.
and yes..even you "Jammie"...
Thank You
Mike
Well I am thinking I will revise my chili recipe... I do not use bean at all. I normally brown up stew meat, add chili powder cumin, an onion, enchilada sauce, crushed tomatoes and liquie and 2 cups of water or beef broth or stock. roll to a boil and back it off and let simmer for long while.
I am debating on the changes, and am getting hungry for chili.
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