Rick's Killer Chili
De-bone roast and remove all sinew and fat. Place bones and scraps in a large shallow pan and roast bones in a 450o oven until well-browned. Put roasted bones into a large pot and just cover with water. Coarsely chop four stalks celery and two unpeeled carrots. Add 1 tsp. salt, 2 tsp. pepper, and 2 Tbs. parsley flakes. Bring to a boil; reduce heat and simmer 2-3 hours. Strain liquid; discard bones and vegetables. Degrease bouillon by placing in refrigerator 3-4 hours or overnight. Fat will rise to the surface and congeal so it is easy to remove and discard; reserve 2 C.
Cut meat into large chunks and place a few at a time into a food processor. Using a pulsing action, coarsely chop the meat. Beef should resemble very coarsely ground beef. Brown the beef a little at a time in hot oil in a large Dutch oven. Remove with slotted spoon and set aside. Add sausage to pot and brown well.
Remove with slotted spoon and set aside. Drain excess oil and sauté onions, bell pepper, jalapeños and garlic, stirring frequently, about 5 minutes or until tender. Return meat to pot. Add cumin, oregano, chipotle chilies with adobo sauce and 6 Tbs. of the chili powder; stir well. Add tomatoes and their juice, tomato paste, 1 can of beer, 2 C. reserved beef broth (or a 14-1/2 oz. can), vinegar, pepper and 1 tsp. salt. Bring to a high simmer, stirring with wooden spatula to release any bits of meat which have stuck to the bottom of the pot. Reduce heat and simmer, covered, for 2-3 hours. Add 2 (or more) Tbs. chili powder. Adjust seasonings. Add a bit of cayenne pepper if you want it hotter.
Cover and continue to simmer very slowly 2 hours (or more) for flavors to marry; stir occasionally. If you have time, make chili the day before you want to serve it as it is better the second day. Just place in refrigerator overnight and reheat. Just before serving, adjust consistency by adding additional beef broth if chili is too thick. If too thin, add a little masa flour. Makes 2 quarts.
Ingredients
4 to 4½ lb. 7-bone chuck roast
1 lb. mild Italian sausage &/or chorizo
3 Tbs. olive oil
1/2 tsp. black pepper
1/4 tsp. white pepper
6 cloves garlic, pressed or minced fine
1 (14.5 oz.) can diced tomatoes, not drained
1 lg. yellow onion, chopped coarse
1 lg. bell pepper, chopped coarse
3-4 jalapeño peppers, diced (with seeds)
1-2 chipotle chilies 2 Tbs. Adobo sauce
2 cans (12 oz.) Budweiser beer (drink one)
1/2 tsp. oregano
2 tsp. cumin
12-oz can tomato paste
8 Tbs. chili powder
2 C. beef broth (see recipe)
1 Tbs. white vinegar
Salt to taste
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Also in Featured Recipes
De-bone roast and remove all sinew and fat. Place bones and scraps in a large shallow pan and roast bones in a 450o oven until well-browned. Put roasted bones into a large pot and just cover with water. Coarsely chop four stalks celery and two unpeeled carrots. Add 1 tsp. salt, 2 tsp. pepper, and 2 Tbs. parsley flakes. Bring to a boil; reduce heat and simmer 2-3 hours. Strain liquid; discard bones and vegetables. Degrease bouillon by placing in refrigerator 3-4 hours or overnight. Fat will rise to the surface and congeal so it is easy to remove and discard; reserve 2 C.
Cut meat into large chunks and place a few at a time into a food processor. Using a pulsing action, coarsely chop the meat. Beef should resemble very coarsely ground beef. Brown the beef a little at a time in hot oil in a large Dutch oven. Remove with slotted spoon and set aside. Add sausage to pot and brown well.
Remove with slotted spoon and set aside. Drain excess oil and sauté onions, bell pepper, jalapeños and garlic, stirring frequently, about 5 minutes or until tender. Return meat to pot. Add cumin, oregano, chipotle chilies with adobo sauce and 6 Tbs. of the chili powder; stir well. Add tomatoes and their juice, tomato paste, 1 can of beer, 2 C. reserved beef broth (or a 14-1/2 oz. can), vinegar, pepper and 1 tsp. salt. Bring to a high simmer, stirring with wooden spatula to release any bits of meat which have stuck to the bottom of the pot. Reduce heat and simmer, covered, for 2-3 hours. Add 2 (or more) Tbs. chili powder. Adjust seasonings. Add a bit of cayenne pepper if you want it hotter.
Cover and continue to simmer very slowly 2 hours (or more) for flavors to marry; stir occasionally. If you have time, make chili the day before you want to serve it as it is better the second day. Just place in refrigerator overnight and reheat. Just before serving, adjust consistency by adding additional beef broth if chili is too thick. If too thin, add a little masa flour. Makes 2 quarts.
Ingredients
4 to 4½ lb. 7-bone chuck roast
1 lb. mild Italian sausage &/or chorizo
3 Tbs. olive oil
1/2 tsp. black pepper
1/4 tsp. white pepper
6 cloves garlic, pressed or minced fine
1 (14.5 oz.) can diced tomatoes, not drained
1 lg. yellow onion, chopped coarse
1 lg. bell pepper, chopped coarse
3-4 jalapeño peppers, diced (with seeds)
1-2 chipotle chilies 2 Tbs. Adobo sauce
2 cans (12 oz.) Budweiser beer (drink one)
1/2 tsp. oregano
2 tsp. cumin
12-oz can tomato paste
8 Tbs. chili powder
2 C. beef broth (see recipe)
1 Tbs. white vinegar
Salt to taste
Cheesy Bacon Dutch Oven Potatoes With BBQ Tri-tip Steak
De-bone roast and remove all sinew and fat. Place bones and scraps in a large shallow pan and roast bones in a 450o oven until well-browned. Put roasted bones into a large pot and just cover with water. Coarsely chop four stalks celery and two unpeeled carrots. Add 1 tsp. salt, 2 tsp. pepper, and 2 Tbs. parsley flakes. Bring to a boil; reduce heat and simmer 2-3 hours. Strain liquid; discard bones and vegetables. Degrease bouillon by placing in refrigerator 3-4 hours or overnight. Fat will rise to the surface and congeal so it is easy to remove and discard; reserve 2 C.
Cut meat into large chunks and place a few at a time into a food processor. Using a pulsing action, coarsely chop the meat. Beef should resemble very coarsely ground beef. Brown the beef a little at a time in hot oil in a large Dutch oven. Remove with slotted spoon and set aside. Add sausage to pot and brown well.
Remove with slotted spoon and set aside. Drain excess oil and sauté onions, bell pepper, jalapeños and garlic, stirring frequently, about 5 minutes or until tender. Return meat to pot. Add cumin, oregano, chipotle chilies with adobo sauce and 6 Tbs. of the chili powder; stir well. Add tomatoes and their juice, tomato paste, 1 can of beer, 2 C. reserved beef broth (or a 14-1/2 oz. can), vinegar, pepper and 1 tsp. salt. Bring to a high simmer, stirring with wooden spatula to release any bits of meat which have stuck to the bottom of the pot. Reduce heat and simmer, covered, for 2-3 hours. Add 2 (or more) Tbs. chili powder. Adjust seasonings. Add a bit of cayenne pepper if you want it hotter.
Cover and continue to simmer very slowly 2 hours (or more) for flavors to marry; stir occasionally. If you have time, make chili the day before you want to serve it as it is better the second day. Just place in refrigerator overnight and reheat. Just before serving, adjust consistency by adding additional beef broth if chili is too thick. If too thin, add a little masa flour. Makes 2 quarts.
Ingredients
4 to 4½ lb. 7-bone chuck roast
1 lb. mild Italian sausage &/or chorizo
3 Tbs. olive oil
1/2 tsp. black pepper
1/4 tsp. white pepper
6 cloves garlic, pressed or minced fine
1 (14.5 oz.) can diced tomatoes, not drained
1 lg. yellow onion, chopped coarse
1 lg. bell pepper, chopped coarse
3-4 jalapeño peppers, diced (with seeds)
1-2 chipotle chilies 2 Tbs. Adobo sauce
2 cans (12 oz.) Budweiser beer (drink one)
1/2 tsp. oregano
2 tsp. cumin
12-oz can tomato paste
8 Tbs. chili powder
2 C. beef broth (see recipe)
1 Tbs. white vinegar
Salt to taste
How To Cook An Easy Breakfast on the CampMaid Flip Grill Griddle
De-bone roast and remove all sinew and fat. Place bones and scraps in a large shallow pan and roast bones in a 450o oven until well-browned. Put roasted bones into a large pot and just cover with water. Coarsely chop four stalks celery and two unpeeled carrots. Add 1 tsp. salt, 2 tsp. pepper, and 2 Tbs. parsley flakes. Bring to a boil; reduce heat and simmer 2-3 hours. Strain liquid; discard bones and vegetables. Degrease bouillon by placing in refrigerator 3-4 hours or overnight. Fat will rise to the surface and congeal so it is easy to remove and discard; reserve 2 C.
Cut meat into large chunks and place a few at a time into a food processor. Using a pulsing action, coarsely chop the meat. Beef should resemble very coarsely ground beef. Brown the beef a little at a time in hot oil in a large Dutch oven. Remove with slotted spoon and set aside. Add sausage to pot and brown well.
Remove with slotted spoon and set aside. Drain excess oil and sauté onions, bell pepper, jalapeños and garlic, stirring frequently, about 5 minutes or until tender. Return meat to pot. Add cumin, oregano, chipotle chilies with adobo sauce and 6 Tbs. of the chili powder; stir well. Add tomatoes and their juice, tomato paste, 1 can of beer, 2 C. reserved beef broth (or a 14-1/2 oz. can), vinegar, pepper and 1 tsp. salt. Bring to a high simmer, stirring with wooden spatula to release any bits of meat which have stuck to the bottom of the pot. Reduce heat and simmer, covered, for 2-3 hours. Add 2 (or more) Tbs. chili powder. Adjust seasonings. Add a bit of cayenne pepper if you want it hotter.
Cover and continue to simmer very slowly 2 hours (or more) for flavors to marry; stir occasionally. If you have time, make chili the day before you want to serve it as it is better the second day. Just place in refrigerator overnight and reheat. Just before serving, adjust consistency by adding additional beef broth if chili is too thick. If too thin, add a little masa flour. Makes 2 quarts.
Ingredients
4 to 4½ lb. 7-bone chuck roast
1 lb. mild Italian sausage &/or chorizo
3 Tbs. olive oil
1/2 tsp. black pepper
1/4 tsp. white pepper
6 cloves garlic, pressed or minced fine
1 (14.5 oz.) can diced tomatoes, not drained
1 lg. yellow onion, chopped coarse
1 lg. bell pepper, chopped coarse
3-4 jalapeño peppers, diced (with seeds)
1-2 chipotle chilies 2 Tbs. Adobo sauce
2 cans (12 oz.) Budweiser beer (drink one)
1/2 tsp. oregano
2 tsp. cumin
12-oz can tomato paste
8 Tbs. chili powder
2 C. beef broth (see recipe)
1 Tbs. white vinegar
Salt to taste
