Originally Posted by FAX

The beautiful and witty Mrs. FAX has another of her frankensteinish experiments going on in the slow cooker.

Red onions and jalapeno peppers on the bottom, then a pork loin dry-rubbed with cumin, paprika, salt, pepper, and chili powder, all that covered with fresh chopped tomatos, broth, and the juice of one fresh lime. It's been cooking all day and smells like an Hungarian bath house. She says she's serving it on tortillas with cilantro and sour cream.

Blech.

FAX

Originally Posted by CHENZ A!

blech? Thats sounds pretty damn tasty to me. :shrug:

though I would definetely use soft corn tortillas, and probably no sour cream. Maybe squeeze some lime on the meat just before eating.

Originally Posted by Demonpenz

wu tang clan

Originally Posted by CHENZ A!

blech? Thats sounds pretty damn tasty to me. :shrug:

though I would definetely use soft corn tortillas, and probably no sour cream. Maybe squeeze some lime on the meat just before eating.

Originally Posted by HonestChieffan

Chili.

Fast food Burger joint.

No Beer.

Nahhh aint right.

Originally Posted by FAX

Correction. For some reason, she says it isn't sour cream, it's yogurt. Plain ol' yogurt.

Double blech.

FAX

Originally Posted by Chiefmanwillgetyou

Ground beef isn't as good as chili meat.

Originally Posted by findthedr

Wendy's® Chili
Here's a favorite recipe for chili that clones the stuff served
at the Wendy's chain. Dave Thomas, Wendy's founder, has been
serving this chili since 1969, he year the first Wendy's opened
its doors. Over the years the recipe has changed a bit, but
this version here is an amazing copy of the version of chili
served in the early 90's. Try topping it with some chopped onion
and cheddar cheese, as you can request in the restaurant.

2 pounds ground beef
One 29-ounce can tomato sauce
One 29-ounce can kidney beans (with liquid)
One 29-ounce can pinto beans (with liquid)
1 cup diced onion (1 medium onion)
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water
1. Brown the ground beef in a skillet over medium heat; drain off
the fat.
2. Using a fork, crumble the cooked beef into pea-size pieces.
3. In a large pot, combine the beef plus all the remaining ingredients,
and bring to a simmer over low heat. Cook, stirring every 15 minutes,
for 2 to 3 hours.

Makes about 12 servings.

Tidbits
For spicier chili, add 1/2 teaspoon more black pepper.
For much spicier chili, add 1 teaspoon black pepper and a tablespoon
cayenne pepper.
And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers
to the pot.
Leftovers can be frozen for several months.

Originally Posted by Fire Me Boy!

I just took my "special" chili off the heat.... damn it smells good in here!