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Name:	Maverick -	Reply
Subject:	Award Winning Chili Recipe
Date:	10/27/2009 9:36:01 PM

Ok who has one ???

Here is one I found online --

Boilermaker Tailgate Chili
2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos®
1 (8 ounce) package shredded Cheddar cheese
DIRECTIONS
Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.

Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Name:	WarEggle -	Reply
Subject:	Egg-celent Chilli
Date:	10/28/2009 9:43:09 AM

Everything is cooked on the egg...

Ingredients :

Olive Oil
1 1/2 lbs. ground Chuck
1 lb. Italian Sausage (casing removed)
2 cups Onion (chopped)
1 Green Bell Pepper (seeded and chopped)
2 Jalapeno Chiles (seeded and chopped fine)
1-2 Serrano Chiles (seeded amd chopped fine)
1 Tbls. Garlic (minced)
1 (28 oz.) can Diced Tomatoes and liquid
1 (15 oz.) can Diced Tomatoes and liquid
1 can Rotel
2 cans (15 oz. each) Pinto or Dark Kidney Beans (drained)
3 Tbls. Chili Powder
1 Tbls. Ancho Chile Powder
1 1/2 Tbls. ground Cumin
1 tsp. Cocoa Powder
1 tsp. ground Cinnamon
2 Bay Leaves
1 tsp. Tabasco Sauce
1 tsp. dried Oregano
3 Tbls. Dizzy Pig Cow Lick Steak Rub
2 cups Beef Broth
1 cup Dry Red Wine
2-3 dried Chili Peppers (chipotle, ancho, etc.) to float on top
Salt and fresh ground Pepper to taste
Wood Chunks

Preparation:

Preheat your Egg to 350° F. with inverted plate setter (legs up).
Place dutch oven in the egg on the plate setter and add 2 Tbs. olive oil.
Add the ground chuck and sausage (break up into smaller pieces with a wooden spoon). Add 2 or 3 fist-sized chunks of wood to coals.
Close lid and cook for about 1 hour, stirring every 10-15 minutes.
Remove dutch oven from egg, remove meat and drain on paper towels.
Wipe dutch oven dry with paper towels.
Return dutch oven to egg, add more olive oil and saute´ onions, green pepper, jalapenos, and serrano(s) until limp. Add garlic and continue cooking for 2-3 minutes. Add remaining ingredients and cook, uncovered, for about 2 hours (add water as needed to prevent drying).
Note : After the mixture starts to simmer, you can reduce the dome temperature to 300-325 degrees F. Remove bay leaves, dried chiles, correct seasoning and serve.

Name:	roswellric -	Reply
Subject:	I think
Date:	10/31/2009 10:20:12 PM

that sounds good but I think the best is the Silver Palate recipe from the cookbook of the same name... check it out

Name:	roswellric -	Reply
Subject:	Dizzy Pig Cow Lick Steak Rub ?
Date:	10/31/2009 10:21:09 PM

You are pulling rank...

Name:	Maverick -	Reply
Subject:	Silver Palate Chili Recipe
Date:	11/1/2009 2:39:57 PM

Yield: 20 servings

2 tablespoons extra-virgin olive oil

1 pound yellow onions coarsely chopped

1 pound sweet Italian sausage removed from casings

4 pounds beef chuck ground

1 can tomato paste - (12 oz)

1 ½ tablespoons minced garlic

⅓ cup ground cumin

½ cup chili powder

¼ cup Dijon mustard

2 tablespoons dried basil

2 tablespoons dried oregano

1 ½ tablespoons salt or to taste

1 ½ tablespoons freshly-ground black pepper

3 cans Italian plum tomatoes - (28 oz ea) drained

¼ cup dry red wine

2 tablespoons fresh lemon juice

¼ cup chopped fresh dill

¼ cup chopped parsley

2 cans dark-red kidney beans - (16 oz ea) drained

2 cans pitted black olives - (5 ½ oz ea) drained

Heat the olive oil in a very large pot. Add the onions and cook over low heat, stirring occasionally, until wilted, about 15 minutes. Add the sausage meat and ground chuck; cook over medium-high heat, stirring, until the meats are well browned. Spoon off any excess fat and discard.

Stir in the tomato paste, garlic, cumin, chili powder, mustard, basil, oregano, salt and pepper. Add the tomatoes, wine, lemon juice, dill, parsley and kidney beans. Stir well and simmer, uncovered, for another 15 minutes.

Taste and adjust seasonings. Add olives; simmer for 5 minutes more to heat through. Serve immediately.

This recipe yields 20 servings.

Name:	roswellric -	Reply
Subject:	Silver Palate Chili Recipe
Date:	11/2/2009 10:34:27 AM

Good wife made some Saturday!!! Some ingredients are a surprise-like the Dill & Dijon- but it all works.

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