Grilled Sausages with Peppers and Onions

Posted on June 6, 2012 by bilrob

Grilled Sausages with Peppers and Onions

Whenever I can’t decide what to serve for dinner with friends, I fall back on this reliable sausage and peppers recipe. Everyone loves it, especially me, because it is easy, looks great, and tastes fantastic. If your market carries them, use the light green Cubanelle frying peppers, which have a little more flavor than the standard bell pepper.

Ingredients:
1/4 cup pure olive oil
1 garlic clove, thinly sliced
1 medium yellow onion, peeled and cut lengthwise into 1/2 inch thick slices
4 Cubanelle (frying) or green bell peppers, cored, seeded, and cut lengthwise into 1-inch strips
Kosher salt
Freshly ground black pepper
8 sweet or hot Italian sausages, pricked with a fork

Preparation:

Prepare an outdoor grill for direct cooking over medium-high heat (450 degrees Fahrenheit).
To make the peppers and onions: Place a large flameproof skillet on the cooking grate. Add the oil and garlic. Cook, with the lid closed as much as possible, until the garlic is golden, about 2 minutes. Add the onion and cook, stirring occasionally, until translucent, about 6 minutes. Stir in the peppers and cook, stirring occasionally, until the peppers are tender, about 10 minutes. Season the peppers with salt and pepper. Remove from the heat.
Meanwhile, brush the cooking grate clean and lightly oil the grate. Reduce the grill temperature to medium heat (350 degrees Fahrenheit). If using a charcoal grill, the coals will have burned down to this temperature. (If you can hold your hand just above the cooking grate for 3 to 4 seconds, the temperature is correct.) Grill the sausages, with the lid closed as much as possible, occasionally turning the sausages, until they are browned and show no sign of pink when pierced with the tip of a sharp knife, about 15 minutes. Remove from the grill.
Return the skillet to the grill. Bury the sausages in the peppers and simmer to marry the flavors, about 5 minutes. Transfer to a platter and serve hot.

Recipe courtesy of Rao’s on the Grill by Frank Pellegrino, Jr.

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Peppers can be cooked or not before they're stuffed

Posted on June 4, 2012 by bilrob

Peppers can be cooked or not before they’re stuffed

QUESTION: When making stuffed peppers, do you boil the peppers before stuffing? What are some stuffing mixtures? — Bobbi Lang, Trenton

ANSWER: Some recipes call for blanching the peppers to soften them slightly; others do not. Green peppers at a local store were stuffed with a raw ground meat mixture and looked as though they were not boiled or blanched. If you bake peppers this way, they will take longer to cook and will hold their shape better. If you blanch the peppers and stuff them with raw ingredients, they could become too soft and fall apart during baking. So it’s easier to stuff blanched peppers with an already-cooked mixture.

To prepare any color of bell peppers for stuffing, cut about 1/4-inch off the stem end and remove the core, seeds and, if desired, the ribs. You can reserve the top and place it back on the pepper once it is stuffed. Cut a small slice off the bottom so the peppers stand upright. Or cut the peppers in half lengthwise, cutting through the stem, for a slightly different presentation. For these, also cut a small sliver off the underside so they stay still in the baking dish.

To blanch peppers, bring a large pot of salted water to a boil and have ready a bowl of ice water. Place the peppers in the boiling water for 2 minutes — set a timer so you don’t overcook them. Using tongs, remove the peppers and plunge them in ice water to stop the cooking. Stuff according to your recipe. Place the stuffed peppers in a shallow baking dish, add a little bit of water, cover and bake about 35 minutes or until thoroughly heated. Uncover and top with some shredded cheese or a sauce if desired.

Here are a few stuffing ideas from the Free Press Test Kitchen. For stuffing four whole peppers, start with 1 pound of ground meat and use about 11/2 cups cooked rice and about 3/4 cup or more of a binding ingredient, such as bread cubes. You can use a condensed soup base or even barbecue sauce to hold the mixture together, as well as cheese.

For a meat stuffing, consider lean ground beef, ground chicken or turkey breast, and sausage. One of my new favorite ingredients is Hot Turkey Italian sausage. It comes in links and you can cut away the casing and brown the sausage in a pan, breaking it up as it cooks.
For vegetarian stuffing, try chopped or sliced sautéed mushrooms or peppers. Mini baby bellas or hearty portabella mushrooms or cremini mushrooms work well.
For a binding ingredient, use 11/2 cups cooked white or brown rice, cooked couscous or bulgur, cooked quinoa or cooked small pasta such as orzo or ditalini. Or try fresh bread crumbs or panko-style bread crumbs, or seasoned bread cubes, such as those in a stuffing mixture.
HAVE A QUESTION? Contact Free Press Test Kitchen director SUSAN M. SELASKY noon-3 p.m. Thursdays at 313-222-6432 or [email protected]

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Sauces, spices and grilling

Posted on May 31, 2012 by bilrob

Sauces, spices and grilling

Grilling is all about cooking great-tasting food for friends and family. Whether it’s meat, vegetables or fruit, the key to delicious grilled food is creating layers of flavor through the use of rubs, pastes and marinades. How do you know which one to use and when? Here’s a little help:

» Dry rubs. Dry rubs combine herbs and spices and are applied to meat before grilling. Unlike marinades, glazes and sauces, dry rubs don’t burn when meat is grilled. Rubs generally are applied hours before grilling and allowed to permeate the meat while refrigerated. You even can apply dry rubs then freeze meat for later use.

Always sprinkle the rub on the meat, fish or poultry, then massage it in for good coverage. Any rub that comes in contact with the meat needs to be discarded if it is not used to avoid cross contamination.

» Wet rubs. Add a liquid, such as mustard, olive oil, horseradish or yogurt, to a dry rub, and you’ve got a wet rub or paste. Wet rubs or pastes should be applied to meat just before putting items on the grill, since liquid releases a rub’s intensity, and flavors begin to fade quickly.

» Marinade. A marinade is a mixture of acid, oil and spices designed to tenderize meat while adding flavor. Use acids such as vinegar, wine, citrus juice, yogurt or buttermilk. Oils, which help lock in flavor and prevent loss of moisture, can be olive, sesame, canola or peanut oils, mayonnaise or salad dressings. And use the spices of your choice to create flavors your palate enjoys.

Marinades usually are applied in advance, and refrigerated, so meat has a chance to tenderize. Placing meat and a marinade in a resealable plastic bag makes for easy cleanup. Don’t allow fish or seafood to sit in the marinade very long because the acid actually will begin to cook it. A good rule of thumb for safe grilling is to discard any marinade after removing the meat. If you want to use some of the marinade for a sauce at serving time, reserve it prior to adding the meat.

» Mops. Mops are used for basting, thus adding flavor and moisture while items are on the grill or smoker for extended periods of time. Unlike glazes or sauces, mops are thin and watery and are applied with brushes that resemble miniature mops, thus the name. To add tenderness, use an acid mop like vinegar. To add flavor, use beer, wine, Worcestershire sauce, or fruit juices or a combination of these. Avoid anything with sugar, as it will burn quickly. Try to coordinate the flavor of the mop with the flavor of the dry rub.

» Glazes and sauces for grilling. Thick, sweet glazes or sauces are full of flavor and brushed on during the last few minutes of grilling or served on the side. Because glazes and sauces contain sugar, they burn very easily and should be used sparingly over the heat. Jams, marmalades and preserves are a great base to create almost-instant glazes.

Sirloin with Herb Butter and Charred Peppers

Serves: 6 / Preparation ti
me: 10 minutes (plus chilling time) / Total time: 45 minutes

2 1/4 pounds sirloin, at least 1 1/2 inches thick, cut into 6 portions, or 1 bone-in, double-cut rib eye steak (about 2 1/2 inches thick, about 2 1/2 pounds), trimmed of excess fat

1 0.5-ounce package dried porcini mushrooms

2 cloves garlic, peeled, minced

1 tablespoon balsamic vinegar

1 tablespoon packed light or dark brown sugar

2 tablespoons Worcestershire sauce, divided

2 tablespoons minced fresh rosemary, divided

1/4 teaspoon red pepper flakes

3 teaspoons kosher salt, divided

4 tablespoons unsalted butter, softened

2 green onions, minced

2 tablespoons minced fresh parsley

2 tablespoons olive oil

8 ounces assorted red, yellow and orange baby bell peppers

Juice of 1 lemon

Set the sirloin pieces on a plate.

(If using a bone-in rib eye, place the steak flat on a board; tie kitchen twine tightly around the sides (including the bone) to help the steak keep its shape during cooking.)

Grind the mushrooms in a spice grinder or blender; transfer to a bowl and mix with the garlic, vinegar, brown sugar, 1 tablespoon Worcestershire sauce, 1 1/2 tablespoons rosemary, red pepper flakes and 2 teaspoons salt. Cut several slits all over the steak; fill each slit with some of the mushroom mixture, then rub the rest all over the meat. Transfer the steak to a plate, cover with plastic wrap and refrigerate 2 to 4 hours. Remove from the refrigerator about 1 hour before grilling.

Meanwhile, combine the butter, green onions, parsley, remaining 1 tablespoon Worcestershire sauce and 1/2 tablespoon rosemary, and 1 teaspoon salt in a bowl. Cover and refrigerate until ready to use.

Preheat a grill to medium-high, then prepare for indirect heat: For gas, turn off the burners on one side. For charcoal, push the coals to one side. Brush the steak with the olive oil, then place on the cooler side of the grill (indirect heat). Cover and cook, turning occasionally, until a thermometer inserted into the thickest part registers 110 to 120 degrees, about 10-15 minutes depending on the thickness. Move the steak to the hotter side of the grill (direct heat) and cook until the thermometer registers 125 degrees, about 2 to 3 more minutes per side. Transfer to a cutting board and let rest 15 minutes, spreading with some of the herb butter.

Meanwhile, start grilling the peppers over direct heat, turning, brushing with the lemon juice and seasoning with salt, until charred, 8 to 10 minutes. Top the steak with more herb butter and serve with peppers.

Adapted from Food Network magazine, June 2012 issue. Tested by Susan M. Selasky in the Free Press Test Kitchen. 469 calories (61% from fat), 31 grams fat (13 grams sat. fat), 10 grams carbohydrates, 36 grams protein, 1,324 mg sodium, 90 mg cholesterol, 2 grams fiber.

Bill & Sheila’s Barbecue and grilling

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Plentiful red peppers make for flavorful dip

Posted on May 22, 2012 by bilrob

Plentiful red peppers make for flavorful dip

“Back again?” (No smile)

That’s the response I got from the cashier when I returned to my local market for the third time in three days.

“Wow, you must really love peppers.” (Eye roll)

That’s what she said when I gently placed my nine red bell peppers on the conveyor belt. That’s after having bought six the previous day and three before that, all with the same cashier. Does she ever go home?

I took umbrage neither to her eye rolling nor to her indelicate handling of my pristine peppers. If she doesn’t realize the mind-blazing deal of red bell peppers 3 for $1, then I can’t help her. I also won’t be sharing my garlicky roasted red pepper and almond dip with her. So, there.

You may roast your own red peppers, as I sometimes do, but for the sake of simplicity, this recipe calls for roasted peppers from a jar. The recipe is inspired by my friend Simona from the authentically Italian blog Briciole (http://briciole.typepad.com/). If you visit her blog, you’ll feel like you just spent some time under the Tuscan sun.

One for the Table is an online food magazine. For more information, visit www.oneforthetable.com

Garlicky Roasted Red Pepper and Almond Dip

From Susan Russo.

1 1/2 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes
2 garlic cloves, thinly sliced
1/2 cup blanched almonds, lightly toasted
1 1/4 cups drained roasted red peppers
2 teaspoons balsamic vinegar
A couple of pinches of salt
In a small pan over medium-low heat, warm olive oil. Add red pepper flakes and sliced garlic, and saute until golden and fragrant, about 3 minutes. Keep an eye on it, as it can burn quickly! Remove from heat.
Grind almonds in a food processor. Add garlic-oil, roasted red peppers, vinegar and a pinch of salt. Process until a thick sauce forms. Taste, and salt as desired. Cover and refrigerate, but bring to room temperature before serving.
Makes just over 1 cup or 8 servings.
Per serving (per 2 tablespoons): 93 calories; 8 g fat (1 g saturated fat; 77 percent calories from fat); 4 g carbohydrates; 0 mg cholesterol; 286 mg sodium; 2 g protein; 2 g fiber.

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Growing peppers, hot and hotter

Posted on May 10, 2012 by bilrob

Growing peppers, hot and hotter

Pharmacologist Wilbur Scoville’s famous rating system, developed in 1912, started with a cocktail of powdered peppers extract dissolved in alcohol and mixed with sugar water. For each of the peppers, testers sipped a series of dilutions until they could no longer detect any burn. You’d think that they’d do it the other way around, adding pepper until it becomes noticeable, much like a hearing test in which you press a buzzer as soon as you hear a sound. That’s what Craig Dremman of the Redwood City Seed Co. did when he created his Craig Dremman’s Hotness Scale. His and Sue Dremman’s hot pepper offerings are a treasury of diversity.

Today, Scoville’s test is not much in use, even though his heat units still are. Pepper heat — which is fueled by compounds called capsaicins — is generally measured in a lab using high-performance liquid chromatography. The results are then translated into Scoville units, using a formula.

Johnny’s Selected Seeds (which lists an even split of 19 hot and 19 sweet) rates its hots with little red pepper symbols. For example, Red Hot Lantern, a habanero, earned five peppers for its “mouth-blistering heat.” I asked Johnny’s founder Rob Johnston to explain the rating system. His response: “Steve Bellavia, our trials manager, takes a bite. Janicka Eckert, our breeder, does, too. They consult.” Bellavia is a passionate peppers-lover whose palate is one to trust. So is your own, because taste is highly subjective.

Handle pepper fruits with caution, trying subsequently not to touch sensitive areas such as your eyes. I asked Paul W. Boseland, the illustrious peppers specialist at New Mexico State University, whether it’s true that all the heat is in the seeds and ribs, not the outer flesh. He said, “Only the placenta or ribs express the capsaicinoids; the seeds do not have heat. However, when cutting the chile peppers pod, the capsaicinoids can ‘splash’ on the seeds and fruit walls, making them hot.”

In case of injury, don’t try to wash the heat compounds away, because they are soluble not in water but in fat. Cream, alcohol, sugar and something cold will, together, ease the scorched tongue. Sounds like a job for a White Russian on the rocks, made with vodka, Kahlua and cream. Goes great with salsa.

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Some like it Hot - recipes with chilli

Posted on January 30, 2012 by bilrob

Garlic Chilli Prawns

Some like it Hot – recipes with chilli

Lorraine Pascale’s butternut squash with quinoa, feta, basil and mint recipe

I discovered butternut squash several years ago. In fact, it was when making a squash soup with chilli and ginger, one day, that I decided I wanted to be a chef – it just blew me away. Serves 4

2 large butternut squash, halved lengthways and deseeded A drizzle of extra virgin olive oil Salt and black pepper 1 head of garlic, unpeeled with the top sliced off 310g quinoa 2 red peppers, sliced into strips 1 large pinch of fennel seeds 2 handfuls of toasted pine nuts1 small red chilli, deseeded and finely diced 400g feta cheese, crumbled into large chunks 1 large squeeze of honey 1 bunch of fresh basil 1 bunch of fresh mint

Preheat the oven to 200C/gas mark 6.

Place the squash cut side up on a shallow baking tray and drizzle with oil, then season with salt andblack pepper. Put the garlic on the tray next to the squash and bake in the oven for 30 minutes.

Meanwhile, make the quinoa according to the instructions on the packet then remove from the heat and leave to cool in the pan.

Take the squash out of the oven and remove the garlic, setting it aside. Lay the peppers in the tray around the squash and sprinkle the latter with fennel seeds. Put the tray back in the oven for 30 minutes, or until the squash is soft.

Add the pine nuts, chilli, feta, red peppers and honey to the quinoa. Squeeze the garlic flesh from the skins and add to the mix, stirring it all together.Season to taste with salt and pepper.

Place the squash on individual serving plates and divide the quinoa mix among the squashes. Tear up the basil and mint leaves and scatter over the top. Serve immediately.

• This is an edited excerpt from Baking Made Easy by Lorraine Pascale (HarperCollins, £18.99) Buy a copy for £15.19 from the Guardian bookshop
guardian.co.uk © Guardian News and Media 2012

Chilli garlic prawns

Prawns pan-fried in chilli and finished with lemon and herbs make a spicy and refreshing meal that’s ready in 10 minutes.
Preparation Time: 5 minutes
Cooking Time: 5 minutes

Ingredients (serves 4)
• 2 tbs olive oil
• 80g butter
• 4 garlic cloves, thinly sliced lengthways
• 2 long fresh red chillies, finely chopped
• 1kg peeled green prawns, with tails intact
• 2 tbs fresh lemon juice
• 3 tsp grated lemon rind
• 1/4 cup chopped fresh coriander
• Rocket leaves, to serve
• Crusty bread, sliced, brushed with oil, chargrilled, to serve

Method
1. Heat the oil and butter in a large frying pan over medium-high heat. Add the garlic and chilli and cook, stirring, for 1 minute or until aromatic. Add the prawns and season with salt and pepper. Cook, stirring, for 3-4 minutes or until the prawns are just cooked through.
2. Add the lemon juice, lemon rind and coriander to the prawn mixture and toss to combine. Divide the prawns among serving plates and serve with rocket and bread.

Notes
• With a twist: To make a Chilli Prawn Panzanella, coarsely tear the bread and rocket leaves. Toss with the prawn mixture in a bowl.
• Make the most of summer produce with our zucchini recipes

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Logan woman's vegetarian chili recipe featured in national magazine

Posted on January 25, 2012 by bilrob

Logan woman’s vegetarian chili recipe featured in national magazine

Paula Zsiray’s vegetarian chili never had an official name until it showed up on the cover of a national magazine.

Her “Meatless (but you’d never know it) Chili” appears in the latest Woman’s Day Magazine along with a short story about how the hearty recipe came to be. Zsiray was a finalist among three top chili makers from around the country. The no-meat, grain-based chili, she explains, has a history that continues to evolve.

“It’s gone through a couple of changes along the way,” said the Boston-born Logan woman. “I have a couple of family members who are vegetarian and now they make it for their families.”

Zsiray first made the hearty soup about 20 years ago when she volunteered to bring a meat chili alternative to her son’s Cub
Scout chili fundraiser. The idea came from a basic mix she saw in a cookbook that she altered and perfected to her own liking.

“I was always told: change it, name it and claim it,” she said with a laugh. “It has a beans and corn and a bunch of different things in it. I think the flavor is really great and the ingredients give it a nice texture.”

The main ingredient, uncommon even for vegetarian chili, is hard red wheat. The recipe calls for three quarter cups of wheat berries that must soak overnight. Zsiray says hard red wheat can be substituted with Bulgur wheat too. The woman’s nephew soaks his wheat overnight in water laced with hot sauce but warns his aunt the method is not for the “faint of mouth.”

The vegetarian chili is easy to make but does require some chopping of raw ingredients including celery, bell peppers, jalapeños and onion.

“The hardest part of the recipe is to remember to put the hard red wheat in water overnight,” says Zsiray. “But the nice thing about it is the wheat and it has a lot of fresh ingredients.”

Last summer Zsiray was reading through Woman’s Day and saw a request for chili recipes. She sent hers in and thought nothing of it. Months later an editor called Zsiray and told her she’d been placed among three other finalists.

Zsiray is also a field editor for Taste of Home magazine and has had other recipes published. She is a library media teacher at Mountain Crest High School in Hyrum.

Vegetarian (but you’d never know it) Chili

3/4 cup wheat berries, soaked overnight

2 large carrots, coarsely grated

1 medium red onion, coarsely chopped

1 large clove garlic, finely chopped

1 28-oz can of crushed tomatoes

1 28-oz can of tomato purée

2 teaspoons dried oregano

2 teaspoons ground cumin

1/2 teaspoon cayenne pepper

Kosher salt

2 15-oz cans kidney, pinto or black beans, rinsed

1 16-oz package frozen corn kernels

1 bell pepper (red or green), cut into quarter inch pieces

1 teaspoon jalapeño hot sauce, plus more for serving

Sour cream, grated cheddar and tortilla chips, for serving

Rinse and drain the wheat berries and place them in a 5-to 6-qt slow cooker. Add the carrots, onion, garlic, tomatoes, tomato purée, oregano, cumin, cayenne and 1/2 teaspoon salt; mix to combine. Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours.

Stir in the beans, corn, bell pepper and hot sauce and cook until heated through, about 5 minutes. Serve with the sour cream, Cheddar, tortilla chips and additional hot sauce, if desired.

—

[email protected]

Vegetarian, Raw and Vegan with Bill & Sheila
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Chargrilled pork tortillas with charred chilli corn

Posted on December 20, 2011 by bilrob

Chargrilled pork tortillas with charred chilli corn

Mexican cuisine is very popular all around the world. This recipe actually comes from an Australian Mexican restaurant, but is authentic and really very tasty. With chilli corn for extra zing, these low-fat pork tortillas are perfect for mid-week dining.

Ingredients (serves 4)

• 4 chipotle peppers in adobo sauce (seeds removed for less heat, see Note), finely chopped (or use 1-2 tsp chopped chilli from a jar)
• 2 tbs tomato paste
• Juice of 1/2 large lime, plus wedges to serve
• 1 large pork fillet (about 500g), halved crossways then lengthways into 4 logs
• 2 corn cobs, halved crossways, then halved lengthways
• Olive oil cooking spray
• 4 white flour tortillas, wrapped in foil
• 1 firmly packed cup coriander sprigs
• 1/3 cup (80g) light sour cream, to serve

Method

1. Combine peppers or chilli, tomato paste and lime juice. Toss half with pork and half with corn to coat.
2. Spray a chargrill or large frying pan with a little oil and place over high heat. Cook pork over medium-high heat for 4 minutes on each side for medium or until cooked to your liking. Transfer to a plate, cover with foil and rest for while you cook the corn. Add corn to same pan, kernel-side down. Top with foil-wrapped tortilla parcel and cook for 3-4 minutes or until kernels are tender and slightly charred. The tortillas will be warmed through.
3. Cut corn kernels from cobs and slice pork on an angle. Serve corn and pork in tortillas, with coriander and sour cream. Squeeze lime over and wrap to enclose.

Notes

• Available in cans from gourmet shops.

Try these Chilli Roasted Sweet Potatoes as an accompaniment

I must be the only person in the world who isn’t a big fan of roast potatoes. Perhaps having them for dinner every night when I was a child ruined it for me. I like my potatoes sweet, sticky and spicy.

1 kg/3lb sweet potatoes
2 tbsp olive oil
Sea salt
5 tbsp maple syrup
2 tsp chilli flakes

Toss the sweet potatoes in the olive oil and sea salt. Place the potatoes in a tin and roast for 35 to 40 minutes or until golden and crispy.
About 10 minutes from the end of roasting, toss in the maple syrup and chilli flakes then return to the oven. Serve sprinkled with sea salt.
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Are You Looking for a Breathtaking Chili?

Posted on July 18, 2011 by bilrob

Are You Looking for a Breathtaking Chili?

Chili cooks always want to discover that award-winning chili recipe that will be breathtaking for their family and friends and maybe even impress a few chili contest judges. Wouldn’t it be exciting to UNLEASH your chili and rock your family and friends’ worlds, save money and have a great time preparing it?

In my interviews with outstanding chili cooks, I have developed some breathtaking chili recipes that are easy, time and money saving and make your body tingle from the first taste right down to your toes.

The secret ingredient is the key to this breathtaking recipe. This secret “sauce” sets this chili apart from the rest. Actually, it is so sensational that it makes this easy and timesaving chili unbelievably flavourful.

Finding a recipe that uses your local grocery store ingredients is another time and money saving benefit of this chili. There are no fancy ingredients that you have to go to a specialty shop to buy. So, you can get the ingredients during one of your weekly food shopping trips.

This recipe produces a sultry chili that your family and friends will think came from a high-class restaurant.

Try this recipe and send us your comments and suggestions. Email [email protected]
Ingredients

4-5 lbs. ground beef of your choice
¼ cup of olive oil if needed to brown meat
64 ozs. V8 Juice for 4-5 lbs.
1 onion for each pound of meat
1/4 cup of brown sugar or honey
1 bell pepper for each lb. of meat
2-3 cloves garlic for each lb. of meat
3 jalapenos or 1 habanera
2 tablespoons cumin
½ cup finely chopped parsley or cilantro
2 tablespoons of chili powder (your favourite)
1 teaspoon of celery seed
1 bay leaf for each pound of meat
1 – 16 oz. can dark kidney beans for each lb. of meat
salt and pepper to taste
10 mushrooms per pound of meat
1 tablespoon of the SECRET INGREDIENT

For the SECRET INGREDIENT – send an email to [email protected] and request the secret ingredient
Ground beef or ground round should be at least 80% lean. Brown ground beef with olive oil.

Salt and Pepper-to taste throughout the recipe.

After meat is browned, add onions, bell peppers, bay leaves and garlic.
Add secret ingredient.
Add chopped mushrooms.
Add celery seed.
Add brown sugar or honey.
V8 juice is added next.
Cook down for about 10 minutes at a simmer.
Add beans last and cook them until they are done to your taste.

Cook this entire batch of chili until you get it coming up. Bubbling a little. Do not boil. Turn it off and let it sit, let it sit, and let it sit. You can even let it sit so long that it gets cold.

Then, reheat it.

Siphon off the grease when it cools – the whitish looking stuff on the top.
author:Paula McCoach
To discover the “Secret Ingredient” that makes this chili breathtaking plus 9 SECRET TIPS for “unleashing” your chili, email [email protected]

Recipes with Bill & Sheila

Amazing Chili Recipe Turned Into Nightmare!

Posted on July 17, 2011 by bilrob

Amazing Chili Recipe Turned Into Nightmare!

This chili recipe is, indeed, a real nightmare! Taste it only when curiosity becomes unbearable and courage is strong! )

Ingredients:
1 cup Pinto beans, dried
1 tsp Paprika
5 cups Water
1 Nutmeg, ground, whole
2 tbsp Lard
1 tsp Cumin
1 tbsp Bacon drippings
2 tsp Oregano, dried, pref. Mexican
1 Onion
4 tbsp Sesame seeds
12 oz Pork sausage, country-style
1 cup Almonds, blanched, skins removed
1 lb Beef, coarse grind
12 Red chiles, whole dried
4 Garlic cloves
1 tsp Anise
1 1/2 oz Milk chocolate, small pieces
1/2 tsp Coriander seeds
1 can Tomato paste (6oz ea)
1/2 tsp Fennel seeds
2 tbsp Vinegar
1/2 tsp Cloves, ground
3 tsp Lemon juice
1 Cinnamon stick, ground
1 Soft tortilla, chopped
1 tsp Black pepper, freshly ground
Salt

Instructions for this special chili recipe:

Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak overnight. Check the beans occasionally and add water as necessary to keep them moist. Pour the beans and the water in which they were soaked into a heavy saucepan and add 2 to 3 more cups of water.

Bring to a boil over medium-high heat, then lower heat and simmer, partially covered, for about 45 minutes, until the beans are cooked but still firm. Check occasionally and add water if necessary. Drain the beans, reserving the cooking liquid.

Melt the lard in a heavy skillet over medium heat. Add the beans and lightly fry them in the lard. Set aside. Melt the drippings in a large heavy pot over medium heat. Add the onion and cook until it is translucent.

Combine the sausage and the beef with all the spices up through the oregano. Add this meat-and-spice mixture to the pot with the onion. Break up any lumps with a fork and cook, stirring occasionally, until the meat is very well browned.

Add the reserved bean-cooking liquid to the pot. Stir in all the remaining ingredients. Bring to a boil then lower the heat and cook, uncovered, for 1/2 hour longer. Stir occasionally. Add water only if necessary to maintain the consistency of a chunky soup. Serve.

author:Jonathan Teng