Cow Lickin’ Chili

Ingredients :

Olive Oil
1.5 - 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 Tbs. 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)
1 can (29 oz.) Hominy (drained) - optional
3 Tbs. Chili Powder
1 Tbs. Ancho Chile Powder
1.5 Tbs. ground Cumin
2 (1 oz.) squares Baker's Semi-Sweet Chocolate
1 tsp. ground Cinnamon
2 Bay Leaves
1 tsp. dried Oregano
3 Tbs. DP 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
*Note : you may want to remove the seeds from these dried peppers before adding so they don't release during cooking.

Wood Chunks

Preparation:

Preheat your Egg to 350° with inverted plate setter (legs up).
Add 2 or 3 fist-sized chunks of wood to coals.
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).
Close lid and cook until all the meat is browned, stirring every few 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 or more 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.
Remove bay leaves, dried chiles and serve.

Take it somewhere else, threadjackers!

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:^ neither!

There are other places that make lasagna with cottage cheese instead of ricotta? Who knew

So I just started mixing fat free cottage cheese with fat free ricotta to make a more fulling veggie lasagna (where I substitute zucchini for noodles). Not bad, though admittedly not a real, satisfying lasagna.

Sounds gross!

Anonymous wrote:

Anonymous wrote:^ neither!

There are other places that make lasagna with cottage cheese instead of ricotta? Who knew

So I just started mixing fat free cottage cheese with fat free ricotta to make a more fulling veggie lasagna (where I substitute zucchini for noodles). Not bad, though admittedly not a real, satisfying lasagna.

Anonymous wrote:^ neither!

There are other places that make lasagna with cottage cheese instead of ricotta? Who knew

My husband also has his chili with elbow macaroni. From Pittsburgh. Now the kids do it too.

^ neither!

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Sautee an onion, some garlic cloves, a green pepper (and/or a yellow papper, and/or a red pepper), and a jalapeno pepper. I take the seeds out so it's not very spicy. Add salt and pepper and a ton of cumin.

When this is all sauteed, deglaze the pan with half a bottle of beer. Then dump in a can of black beans, a can of kidney beans, and a can of pinto beans. Add a big can of tomato sauce, a small can of diced tomatoes (with green chilies if you like heat), and about half a container of veggie or chicken broth.

I chop up a small sweet potato in pea sized cubes and put it into the mixture at this point. As it cooks up it softens. I also add a handful of chopped cilantro at this point, and a half packet or so of chili seasoning (or if I'm feeling more homemade, I just add more cumin, chili powder, oregano, and a bit of brown sugar).

You can add more broth if you like it thinner. It's done when the sweet potatoes are soft - about two hours of simmering.

I serve with sour cream, grated cheese, chopped green onions, chopped jalapenos, and chips with guacamole OR cornbread. My husband likes it over macaroni; go figure, it's not bad this way.

Your husband must be from the Midwest. Chili mac is very big there.

He is from the Midwest. Where apparently, you also make lasagna with cottage cheese. The things I do for love...

Okay. That narrows it down further...eastern Missouri or western Illinois?

Anonymous wrote:

Anonymous wrote:Sautee an onion, some garlic cloves, a green pepper (and/or a yellow papper, and/or a red pepper), and a jalapeno pepper. I take the seeds out so it's not very spicy. Add salt and pepper and a ton of cumin.

When this is all sauteed, deglaze the pan with half a bottle of beer. Then dump in a can of black beans, a can of kidney beans, and a can of pinto beans. Add a big can of tomato sauce, a small can of diced tomatoes (with green chilies if you like heat), and about half a container of veggie or chicken broth.

I chop up a small sweet potato in pea sized cubes and put it into the mixture at this point. As it cooks up it softens. I also add a handful of chopped cilantro at this point, and a half packet or so of chili seasoning (or if I'm feeling more homemade, I just add more cumin, chili powder, oregano, and a bit of brown sugar).

You can add more broth if you like it thinner. It's done when the sweet potatoes are soft - about two hours of simmering.

I serve with sour cream, grated cheese, chopped green onions, chopped jalapenos, and chips with guacamole OR cornbread. My husband likes it over macaroni; go figure, it's not bad this way.

Your husband must be from the Midwest. Chili mac is very big there.

He is from the Midwest. Where apparently, you also make lasagna with cottage cheese. The things I do for love...

Anonymous wrote:Sautee an onion, some garlic cloves, a green pepper (and/or a yellow papper, and/or a red pepper), and a jalapeno pepper. I take the seeds out so it's not very spicy. Add salt and pepper and a ton of cumin.

When this is all sauteed, deglaze the pan with half a bottle of beer. Then dump in a can of black beans, a can of kidney beans, and a can of pinto beans. Add a big can of tomato sauce, a small can of diced tomatoes (with green chilies if you like heat), and about half a container of veggie or chicken broth.

I chop up a small sweet potato in pea sized cubes and put it into the mixture at this point. As it cooks up it softens. I also add a handful of chopped cilantro at this point, and a half packet or so of chili seasoning (or if I'm feeling more homemade, I just add more cumin, chili powder, oregano, and a bit of brown sugar).

You can add more broth if you like it thinner. It's done when the sweet potatoes are soft - about two hours of simmering.

I serve with sour cream, grated cheese, chopped green onions, chopped jalapenos, and chips with guacamole OR cornbread. My husband likes it over macaroni; go figure, it's not bad this way.

Your husband must be from the Midwest. Chili mac is very big there.

Sautee an onion, some garlic cloves, a green pepper (and/or a yellow papper, and/or a red pepper), and a jalapeno pepper. I take the seeds out so it's not very spicy. Add salt and pepper and a ton of cumin.

When this is all sauteed, deglaze the pan with half a bottle of beer. Then dump in a can of black beans, a can of kidney beans, and a can of pinto beans. Add a big can of tomato sauce, a small can of diced tomatoes (with green chilies if you like heat), and about half a container of veggie or chicken broth.

I chop up a small sweet potato in pea sized cubes and put it into the mixture at this point. As it cooks up it softens. I also add a handful of chopped cilantro at this point, and a half packet or so of chili seasoning (or if I'm feeling more homemade, I just add more cumin, chili powder, oregano, and a bit of brown sugar).

You can add more broth if you like it thinner. It's done when the sweet potatoes are soft - about two hours of simmering.

I serve with sour cream, grated cheese, chopped green onions, chopped jalapenos, and chips with guacamole OR cornbread. My husband likes it over macaroni; go figure, it's not bad this way.

Saute a couple of chopped onions
Brown 2 lbs ground beef
Add chili powder, cumin and a little garlic powder, salt, cayenne pepper
Add 2 large cans of crushed tomatoes and a bottle of beer
Simmer covered for an hour or two
Add a couple of cans and pinto beans and simmer uncovered for a while
Eat it

My chili recipe is really simple and the opposite of gourmet, but delicious.

Chop and sweat one onion
Add one pound ground turkey, brown and drain
Add two cans chopped tomatoes, two cans dark kidney beans, one cup of tomato sauce, one cup water, a packet of chili seasoning (any brand) and one package Bloemer's chili powder
Allow to simmer for as long as you'd like - the longer it cooks, the better it tastes

I serve it with shredded cheese and sour cream. This is very hearty!

Please post your favorite chili recipes and maybe we can get a virtual chili cookoff going on dcum!