smj
Forum Guide
Traditional Council
Posts: 1,819
|
Post by smj on Jan 1, 2008 12:23:29 GMT -5
OK... First off Happy New Year everyone! Secondly, heres a couple pics of what the chile looks like... Note the red circle... Yes, this is peanut butter. And tedicast... I suppose I am saying to add peanut butter to my chile, I have no idea what might happen if you add it to yours!  Everything ready to cook -  And again after about 6 hours of cooking, I did turn it up to high for the last couple hours....  Should be ready for lunch time here at the house... Feel free to stop by if you are in the area! One note, I ran out of chile powder, so this brew only has 2 tablespoons of chile powder in it, I'd like another one. Still, when I set out to make chile, I wanted to get away from chile that was nothing but red kidney beans and red chile powder - this did get me away from all that! |
|
|
|
Post by BT on Jan 3, 2008 20:03:05 GMT -5
Oh wow!....I have to get off my duff and do something here! Thats just a super looking bowl smj  |
|
smj
Forum Guide
Traditional Council
Posts: 1,819
|
Post by smj on Feb 21, 2008 7:17:09 GMT -5
Oh my... I stated this with Chili spelled Chile... That just won't due at all! Sorry about that. Check out this site - I've not tried any but they seem simple and straight forward enough! www.gourmet.com/recipes/menus/2008/01/varmints |
|
|
|
Post by BT on Feb 21, 2008 7:36:13 GMT -5
Wow...that finished product looks awesome!
|
|
|
|
Post by huntbunny6 on Feb 21, 2008 7:45:48 GMT -5
all I can say is......... YUUUUUUMMMMMY !!  |
|
bow wench
Junior Member
Team Killer B's
Posts: 161
|
Post by bow wench on Feb 21, 2008 19:21:30 GMT -5
Peanut Butter?  In chili? |
|
smj
Forum Guide
Traditional Council
Posts: 1,819
|
Post by smj on Feb 22, 2008 8:52:57 GMT -5
Not to much, just a bit! Use the chunky kind, too. You can not taste it in the chili, really, but it does add something. Put to much in and you'll ruin the batch! Try it, let me know what you think...
I even use a bit in my green chili...
|
|
|
|
Post by BT on Feb 22, 2008 9:39:38 GMT -5
I wonder if it is the higher quality and base which would be in the actual peanut butter as opposed to the extracted form ?
|
|
azslim
Board Regular
Posts: 452
|
Post by azslim on Feb 22, 2008 18:03:55 GMT -5
Here is a quick camp chili I will make up. Usually bake up some cornbread to go along with it.
1/2 to 1 lb game - depends on how many, 2 or 4 - 5 eaters
1/2 onion diced
couple cloves garlic diced
1 can Rotel chili fixings - has tomatos and peppers in it
1 can beans - black or kidney, if 4 people batch I use 1 can of each
1 fresh pepper - jalapeno or habanero or a couple chiltepins. The chiltepins are little peppers that grow wild in Mexico but have been domesticated, I have 1 bush. The peppers are about the size of your little fingernail and contain a lot of flavor and heat.
Add some seasoning salt, seasoning pepper, Mrs Dash - I just eyeball and shake with this.
Braise the meat, dump in the rest of the ingredients and bring to a simmer. As the liquid steams out you pour in Coors Light and tells lies, usually around a campfire. Continue to cook until you have added a whole beer into the mix and steamed out excess liquid to your liking, of course you will have poured several down your neck too since it will go bad if not drank right away after opening.
I usually make this up the night before the season opens. Camp is set up, gear is being checked and expectations are high. Sit around and shoot the xxxx, have some good chow and sleep like a kid before xmas morning. Any leftovers are pretty tasty at lunch the next day.
|
|
In chili?