Apple Pie
Chili
New: November 2013
2 pounds ground beef chuck (or ground turkey)
3 (15 ounce) cans chili beans, drained (or 1 black, 1 kidney, 1 pinto)
1 (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
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons hot pepper sauce (e.g. Tabasco™)
.5 teaspoon dried basil
.5 teaspoon ground black pepper
.5 teaspoon cayenne pepper
.5 teaspoon paprika
.5 teaspoon white sugar
1. Heat a dutch oven pot over medium-high heat. Crumble the ground chuck into the hot pan, and cook until evenly browned. Drain off excess grease.
2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, and seeded chile peppers. Season with chili powder, Worcestershire sauce, garlic, oregano, hot pepper sauce, basil, 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.
Pulled Pork
New: September 2013
2 medium yellow onions. thinly sliced
4 garlic cloves, thinly sliced
1 c chicken broth
1x 4.5-5 lb pork shoulder
1 T brown sugar
1 T chili powder
1 T paprika
1 T sea salt
1 T wochester sauce
1/4 t cinnamon
2 T apple cider vinegar
Heat dutch oven to low on stove top. Add onion and garlic and broth
combine all non-liquid spices and rub on pork
place meat on top of onion/garlic
add in apple cidar vinegar and worchester sauce
[ace in 315 oven for 6 to 10 hours turning ever hour
strain liquid, skim off fat
pull apart meat with forks
add remaining liquid (w/o fat) to meat
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