Every once in a while, I get the itch to cook something. This time around, chili was my poison of choice because this winter won’t end and I’m silently protesting. This is probably the best chili I’ve ever made, so I’m required by law to share it. Seriously, this stuff is amazeballs. Ingredients 1 lb ground pork 1 lb ground beef 1 28oz can crushed tomatoes 1 28oz can stewed tomatoes 2 15.
Being as I’m pretty much stuck at home in my wonderful cast, I’ve decided to try and go through all the staples we’ve acquired in our freezer and pantry that may or may not be in danger of expiring or acquiring capacious amounts of freezer burn. Since cooking the crap out of something is always the best way to ensure tenderness, I whipped out the crock-pot. Ingredients: * 2 lbs stew beef, cubed * 4 cups water * 1/2 cup white vinegar * 1 cup rice * 2 tbsp butter * 2/3 cup flour * 1 tsp sea salt, ground * 1/2 tsp bay leaves, chopped * 1/4 tsp black pepper, ground * 1/4 tsp sage, dry * 1/4 tsp rosemary, dry
2 lbs Ground Elk Meat 1.5 cups dry Red Kidney Beans 1.5 cups dry Black Beans 1 29oz can Tomato Sauce 1 28oz can Crushed Tomatoes 1.5 cups chopped Vidalia Onion 3 tbsp white Distilled Vinegar 3 tbsp Chili Powder 2 tsp ground Sea Salt 2 tsp ground Black Pepper 1/2 tsp Garlic Powder 1/4 tsp Dave’s Insanity Sauce Soak beans overnight. Drain beans and add crushed tomatoes, tomato sauce, onions, vinegar, 2 tbsps of the chili powder, half of the salt, and half of the pepper.