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11-26-2001, 10:12 AM
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#1 |
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Remember
Join Date: Jun 2001
Location: MO
Posts: 1,478
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rancho chili
This is the perfect Monday night football food; I'm making a batch tonight, figured I'd share it. This was one of my bachelor specialties; easy to make, VERY good. Serve it with quesadillas or tortillas; I throw a couple habaneros in it and cayenne pepper. Rancho chili is KILLER.
Ingredients: 1 and 1/2 lbs meat (I use canned chicken) 1 can (each) kidney, black, pinto beans 1 can diced tomatoes 1 jar salsa 1 can green chilies, diced 1 onion, diced 2 packets taco seasoning juice of one lemon 1 cup (2 servings) cooked rice Directions: Cook the meat with the onions; if canned meat is used, saute onion in butter. Throw everything together in a crock pot or on stove in a pan and cook it til it is done; stir every now and then. Season to taste. Top with shredded cheese. Cheezit crackers are good with this. Last edited by mc2phat; 11-26-2001 at 10:14 AM. |
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11-26-2001, 10:41 AM
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#2 |
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Banned
Join Date: Jan 2000
Location: East of Lake Michigan -- West of Lake Huron -- South of Lake Superior and North of civilization.
Posts: 2,219
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Well I'm not suppose to eat anything remotely close to this for a few more weeks, but damn.....sounds good. Comes close to my pit chili I make for tailgating. But that needs three days to simmer....and lose a bit of kick for others just to tolerate.
 Oh yeah....ever since Pepcid came out in chewables my tailgating buddies have really embraced my chili. Don't kinow if that's good or bad..... DOn't have an actual recipie, but the ingredients are as follows: 1 lb ground chuck 1/2 lb spicy sausage 1/2 lb venicin (sp) ground serano peppers to taste (use while browning meats as well as in chili) onions stewed tomatos chili powder cumin to taste coriander to taste juice from 1 lemon juice from 1 lime juice from 1 orange tobascco sauce added on day three of simmer Kidney beans for those that can't have chili without those nasty things -Craig |
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11-26-2001, 10:54 AM
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#3 |
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Remember
Join Date: Jun 2001
Location: MO
Posts: 1,478
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I'll have to try that one, have some venison left over from last year. I make a venison steak glaze with coriander.
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11-26-2001, 12:09 PM
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#4 |
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Member (4 bit)
Join Date: Nov 2001
Location: Kansas City Mo.
Posts: 10
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Sounds like u guys know how to cook. I will try both and get back to ya with a couple of good food items as well.
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11-26-2001, 06:40 PM
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#5 |
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Banned
Join Date: Jan 2000
Location: East of Lake Michigan -- West of Lake Huron -- South of Lake Superior and North of civilization.
Posts: 2,219
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If you're going to try mine, let it simmer two-three days in a crockpot set on low. And like I said, there's no real recipe, so add things to taste. I usually start with three cans of stewed tomatos and add a fourth half way through simmering. And watch the serano peppers, they can kill
One thing I forgot: I add minced garlic to the venison and sausage while browning. -Craig |
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11-26-2001, 06:49 PM
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#6 |
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Member (4 bit)
Join Date: Nov 2001
Location: Kansas City Mo.
Posts: 10
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Thanks I will.
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