Dan’s Gunsmoke Chili

Posted in Food on April 13, 2011 by manfoodexperts

GUNSMOKE CHILI
2 lbs. coarsely-ground VENISON ( You could use ground beef. I recommend 85% lean.)
2 large green bell peppers, chopped
2 fresh jalapeño chiles, chopped
2 medium onions, chopped
2 ribs celery, chopped
6 cloves garlic, minced or pressed
1/3 cup chili powder
1 tbsp. salt
1 tsp. cumin

1/4 cup Worcestershire sauce

1 (14-1/2 oz.) can diced tomatoes

1/2 tsp. dried ground hot peppers of your choice: (cayenne, jalapeño, habanero, etc.)
2 bay leaves
1 (15 oz.) can tomato sauce
4 cups beef broth
2 (15-1/2 oz.) cans kidney or pinto beans
Sauté meat, bell peppers, fresh Jalapeños, onions, celery, and garlic in a Dutch oven with a small amount of oil. Drain. Stir in all other ingredients except beans. Cover and simmer one hour, stirring occasionally. Add beans and simmer another 15 minutes. Makes about a gallon of the tastiest, most satisfying chili you ever ate.
For hotter chili, add more peppers.

The UnderTucker’s Best BBQ Sauce

Posted in Food on April 13, 2011 by manfoodexperts

Here you take a bottle of ordinary store bought Carolina-style BBQ sauce, and turn it into something incredible.

What you’ll need:

  • 2 tbsp butter
  • 1 jalapeño, seeded & finely chopped
  • 1/2 cup finely chopped onions
  • 1/2 tsp cayenne pepper
  • 1/2 tsp chili powder
  • salt & pepper to taste
  • 1 half inch piece of ginger, peeled & grated
  • 1/2 cup dark brown sugar
  • 1 cup mustard based BBQ sauce
  • 1 cup Frank’s Red Hot Buffalo sauce
  • juice from two oranges
  • OPTIONAL – juice from one jalapeño, one small onion, and two celery stalks

What to do:

In a medium sauce pan. Melt butter, saute onions & peppers. Season with spices, salt & pepper.  ONE AT A TIME, add ginger, brown sugar, juice(s), & sauces, in that order blending each before adding the next.  Stir gently for 1 minute. Do not cover. Simmer 15 minutes. Let cool. Consume. Enjoy.