Wednesday, September 30, 2009

Chili Mania

To kick off my blog-a-thon recipes, I am including a somewhat surprising entry. Below is a chili recipe from my dear friend Jacob. Chili is a great dish for those perfect, nippy fall football days. In fact, we'll be having chili prior to MSU vs. Georgia Tech at my house this weekend. (But most likely my own recipe...)

Anywho....thanks to Jacob for submitting a recipe for the blog-a-thon. If others want to submit something, just send me an email.

Jacob's Deer Chili

1 pound ground deer meat
1 pound regular ground beef
1 can HOT rotel
2 fresh tomatoes, diced
1 jalepeno
3 habenero peppers
1 packet of East Texas Chili seasoning
Optional-1 or 2 cans of kidney beans

Directions: rown the ground beef first, draining all the fat and juices. Then brown the deer meat and mix the meats together. Add the diced tomatoes, Rotel, beans and chili seasoning in a large pot on the stove. Have it on a low setting. Cut the jalepeno and habenero peppers and add the seeds (be careful while cutting habeneros). Stir together and simmer on the stove or fire for a good 30 minutes. Add anything else for personal taste.

Suggested sides: Fritos, cheese, crakers, corn bread, sour cream or tortilla chips.

Disclaimer - I have never attempted this recipe or tried it when Jacob has made it. I hear its good, but its hot if made with all those peppers. And, this recipe is coming from a dude that eats frozen dinners and boils hot dogs when his new wife isn't cooking for him. (At least...when I lived near him that's what he would eat. Heart you JWL!)

Wendy's Chili (from my sister-in-law)

2lb ground beef
29 oz tomato sauce
29 oz tomatoes (diced and stewed)
1 can pinto beans
1 can kidney beans
1 med onion (chopped)
1/4c chopped celery
1 bell pepper chopped
3 T chili powder
3 t cumin
1 1/2 t pepper
salt to taste
1 can water

Brown beef. Saute veggies. Add water and tomatoes. Cook down until soft add tomato sauce and beans and spices.Stir. Add meat. The longer you cook the better!!!!!!

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