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Stormbird
Post subject: Recipe Request for Chili  PostPosted: Oct 13, 2008 - 10:59 PM





Major General
Hey Cheeseball! (or anyone else so inclined)

Its getting to that time of the year now when Chili makes for a great warm-up meal on a cold day. I have a brand new crock pot I'm dying to try out. Any suggestions?

Stormbird


                    
Those that have never known fear, have never known ME.
 
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Mr.Death
Post subject:   PostPosted: Oct 13, 2008 - 11:59 PM





Sergeant
I also have a new slow cooker and would love to find a good chilli ( with meat and beans )


                    
You're at death's door
 
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CheeseBall
Post subject:   PostPosted: Oct 14, 2008 - 01:08 PM





Sergeant Major
WELL now, I found a nice little site, recipies look good and my wife also
makes a killer chili, she won second prize at a United Way compitition.

Pretty good I think. She wants to start making her own brand and canning.

Anyway, not going to give that one out hahahahahahahah!!!!

Here a a couple award winners though,

$25,000 Chili,

Serving Size : 14 Preparation Time :0:00
Categories : Posted

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 medium onions -- diced
2 medium green peppers -- diced
2 large stal celery -- diced
2 small clov garlic -- minced
1/2 small fresh jalapeno peppers
8 pounds lean chuck -- ground coarsely
1 7 oz can diced green chilies
1 14 1/2 ounce stewed tomatoes
1 15 ounce ca tomato sauce
1 6 ounces can tomato paste
6 ounces chili powder
tabasco sauce to taste
12 ounces beer
12 ounces mineral water -- bottled
3 bay leaves -- or 2 your choice
garlic salt to taste
salt/pepper to taste

Dice and saute first 5 ingredients. Add meat and brown. Add everything else, including 1/2 can beer. (Drink the remainder, according to Annie). Add water JUST TO COVER TOP. Cook about 3 hours on low heat. Stir often. Remove bay leaves.
Couple of notes: Better the 2nd day, if you can wait that long. Also, those I substitute pure New Mexico ground red chili. Whatever you use make sure it's pure chili powder, no additional seasonings added.


$20,000 Prize-Winning Chili


Serving Size : 1 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds lean ground chuck
1 pound lean ground pork
1 cup onion -- finely chopped
4 garlic cloves -- finely chopped.
1 can budweiser beer -- (12 oz.)
8 ounces hunt's tomato sauce
1 cup water
3 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons wylers' beef-flavor instant -- bouillon (or 6
-- cubes
2 teaspoons oregano leaves
2 teaspoons paprika
2 teaspoons sugar
1 teaspoon unsweetened cocoa
1/2 teaspoon ground coriander
1/2 teaspoon louisiana hot sauce -- to taste
1 teaspoon flour
1 teaspoon cornmeal
1 tablespoon warm water

In large saucepan or Dutch oven, brown half the meat; pour off fat. Remove meat. Brown remaining meat; pour off all fat except 2 Tbsps. Add onion, garlic; cook and stir until tender. Add meat and remaining ingredients except flour, cornmeal and warm water. Mix well. Bring to boil; reduce heat and simmer covered 2 hours. Stir together flour and cornmeal; add warm water. Mix well. Stir into chili mixture.
Cook covered 20 minutes longer. Serve hot.

Makes 2 quarts.


7/8's Chili

22nd Annual World's Championship Recipe



Kenton and Linda Stafford
Fillmore, CA

"7/8's CHILI"

Ingredients:
3lbs top sirlon, cut into 1/2" squares
1 tsp Wesson Oil
1/8 tsp seasoning salt
3/4 tsp garlic salt
1/2 tsp garlic powder
1/2 tsp meat tenderizer
2 13-1/2 oz cans chicken broth
6 oz beef broth
8 oz Hunt's Tomato Sauce
1/2 med yellow onion (finely chopped)
1/2 med white onion (finely chopped)
3 5 cloves of garlic (finely chopped)
5 tbsp Gebhardt Chili Powder
6 tbsp California Chili Powder
4 tsp New Mexico Chili Powder
1 tbsp Pasilla
2 tbsp cumin (finely ground)
1 tsp salt
1/2 tsp coriander (optional)
1 tsp Tabasco Brand Pepper Sauce (optional)
1/2 tsp oregano
1/2 tsp cayenne pepper

Brown meat about 1 pound at a time with 1 tsp Wesson Oil, 1/8 tsp seasoning salt, 1/2 tsp garlic salt, 1/2 tsp garlic powder and 1/2 tsp meat tenderizer.
Drain all excess greese, put meat into cooking pot, add the following
ingredients: 1 can of chicken broth, beef broth, Hunt's Tomato Sauce, yellow and white onions, garlic, 5 tbsp Gebhardt's Chili Powder, 5 tbsp California Chili Powder, 1 tbsp New Mexico Chili Powder, 1 tbsp Pasilla,
1 tbsp cumin, 1/2 tsp salt, 1/2 tsp coriander (optional), 1 tsp Tabasco (optional). Mix well, now simmer for 1 1/2 hours, add the other can of chicken broth if needed.

After it has simmered for an hour and a half add the following: 1/2 tsp
oregano, 1/2 tsp cayenne Pepper, 1 tsp New Mexico Chili Powder, 1 tbsp
California Chili Powder, 1/2 tsp salt, 1 tbsp cumin and 1/2 tsp garlic salt.
Cook 1 to 1 1/2 hours more, keep your eye on the pot from time to time. Salt to
taste.

Serves: 6 to 8.

And,


1984 Texas State Men's Chili Cookoff Winner



6 Servings

Winner of the 1984 Texas State Men's Chili Cookoff. Also won the 1988
Chocolate Bayou Chili Cookoff, York, PA. (Unfortunately, the CBCC has
gone the way of all great ideas that are not left alone.)


Ingredients:
3 pounds cubed beef
2 tablespoons paprika
1 tablespoon onion powder
1 1/2 teaspoons cayenne pepper
2 teaspoons boullion, Beef granules
1 teaspoon boullion, Chicken granules
1 8 oz. can tomato sauce
4 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon fresh ground black pepper
1 1/2 teaspoons MSG
6 tablespoons chili powder
1 split jalapeno chili pepper

Briefly sear meat and then add chili pepper tied in cheese cloth sack, paprika, onion powder, cayanne pepper, boullion granules, tomato sauce and water to cover. Simmer, covered, for 1-1/2 hours or so. Add cumin, garlic powder, MSG, black pepper, and chili powder. Cook for another 30 minutes or until meat is tender.
Remove cheese cloth sack with jalapeno pepper and serve.
Beans, ( I have found pintos to be best) prepared and served on the side to be added after serving. Same with cheese, onions, or what have you.


I hope this does some good for ya's







Cheers Cheers Cheers Cheese


                    
Cook, or be cooked. Have a nice day. Smile
 
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BobMarley
Post subject:   PostPosted: Oct 15, 2008 - 09:19 PM





Major
That's all?


                    
I Am Legend
 
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CheeseBall
Post subject:   PostPosted: Oct 16, 2008 - 01:56 PM





Sergeant Major
Well now!!!!!!


                    
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Arrogant1
Post subject:   PostPosted: Oct 17, 2008 - 07:18 PM





Sergeant
substituting a very lean venison for the beef adds a very nice flavor to chili as well.


 
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