Ground buffalo, red onions, and black beans.

Hmm, No beans in Japan...

Try adding some beer as the liquid. Not a hoppy IPA or anything, but some brown ale works nicely.

#18 No need for that. It's Summer there this time of year.

Ya'll makin me hungry...But I had my Waffle coffee this mornin.

Different types of Chili powder added at different times of the cooking process

Stray cats with some Red Hook ESB to balance out the gameyness.

take 1 lbs of dry red chile pods, cover with water and simmer with 2 heads of garlic and salt to taste. Simmer for 20 min. put this in the blender and pure (not to fine) run it through a sive. put the left over from the sive back in the blender with a bit of the cooking water and blend again then back thru the sive. add cumin, oregano and black pepper. Now you have your sauce you can mix with beans and ground beef or brown some pork add potatos and simmer in the sauce. serve with rice and refritos. YUMMY.

A mix of Buffalo, Venison, Rabbit, Boar, Pheasant and Kangaroo and some ground Hickory.

Chipolte Chilies


Hot enough to keep my intrest,

yet

not going to give me the red ass in the morning

Thanks Mattie.

Like I needed to read THAT!

Chili

Brown 3 onions and 4 cloves of garlic

Lightly grill about 10 Colorado chilies; New Mexico chilies are ok too

Brown your favorite cut of meat on the grill

Cut up the browned meat for the pot and brown it a little more

Add fresh ground chili and cumin to taste

Mix about a cup of masa flower (corn flower) with a beer, add to the pot

Add a large can of tomato paste

Now, go to the fridge and collect all dribs and drabs of salsa and hot sauce and add them to the pot.

Throw in a large can of white hominy

Bring to a boil

Add a square of dark baker’s chocolate

Lower heat and simmer for as long as you can stand it.

Serve with fresh chopped onions, grated cheese and Fritos

No BEANS!

---

Chicken! Cooked in a ton of cumin. I use 4 beans as well! Always add black beans!! Chick peas for an extra crunch!

The real deal:

From the research library of the Institute of Texan Cultures comes this San Antonio recipe --

Ingredients:

2 lbs beef shoulder, cut into ½-inch cubes

1 lb pork shoulder, cut into ½-inch cubes

¼ cup suet

¼ cup pork fat

3 medium-sized onions, chopped

6 garlic cloves, minced

1-quart water

4 acho chiles

1 serrano chile

6 dried red chiles

1 Tablespoon comino seeds, freshly ground

2 tablespoons Mexican oregano

Salt to taste

Place lightly floured beef and pork cubes in with suet and pork fat in heavy chili pot and cook quickly, stirring often. Add onions and garlic and cook until they are tender and limp. Add water to mixture and simmer slowly while preparing chiles. Remove stems and seeds from chile and chop very finely. Grind chiles in molcajete and add oregano with salt to mixture. Simmer another 2 hours. Remove suet casing and skim off some fat. Never cook frijoles with chilies and meat. Serve as separate dish.

Might gotta try Gene’s recipe.