S
SHOOTER13
Guest
With the weather cold like it is...I'm gonna make a big pot of 3 Meat Chili.
Recipe:
Brown then drain the 1 lbs packs of Ground Beef, Venison, and Pork...set aside.
Open two large cans of Crushed Tomatoes with Garlic...set aside.
Open two cans of Red Kidney Beans...drain and set aside.
Open 2 bottles of Dos Equis (XX) Beer...sip on one while setting the other aside.
Chop up some whole fresh Jalapeños... pop one in your mouth...NOW...QUICK...Grab the Beer and down it !!
Finely chop up 3 Bell Peppers...Red, Green , Orange or Yellow...set aside
Finely chop 1 large Red Onion...set aside.
In a Sauce Pot of proportionate size to the amount of ingredients to be introduced:
Alternately Layer the Crushed Tomatoes, Ground Beef, Chopped Red Onion, Ground Venison, Chopped Bell Peppers, Ground Pork, Kidney Beans, and any Chili Peppers / Chili Powder / and then the chopped Jalapeños...then pour 1/3 of the Dos Equis beer evenly to the mix...one layer upon the next... same order... till all the ingredients are added to the pot.
Open a 2nd Beer...
Place pot on simmer, stirring occasionally until all the ingredients blend ...finish 2nd beer...open 3rd beer...Sip & Stir
Place the pre opened Guacamole, Sour Cream, and Tex Mex cheese blend on the table...along with Chili Bowls and Teaspoons...and the rest of the 6 pack.
Slice the fresh bread of your choice ( say French Artesian ) down...maybe even toast in the oven with a pat of butter on top...all the while stirring the pot and drinking the beer...
When Chili is piping hot...ladle into the bowls...adding the Tex Mex cheese on top...then a dollop of sour cream, then a thin slice of Jalapeños...and garnish the plate the bowl is on with Guacamole and Blue Corn Mexican Tortilla Chips. { Don't forget the salsa...it's in the fridge }
Pull the Dippin' Bread out of the oven...before it burns.
Open another Dos Equis...do a shot of Patron Silver Tequila...{ and remember to eat the Chili...} ENJOY !!
Buenos Tardes' Mi Amigos...
Recipe:
Brown then drain the 1 lbs packs of Ground Beef, Venison, and Pork...set aside.
Open two large cans of Crushed Tomatoes with Garlic...set aside.
Open two cans of Red Kidney Beans...drain and set aside.
Open 2 bottles of Dos Equis (XX) Beer...sip on one while setting the other aside.
Chop up some whole fresh Jalapeños... pop one in your mouth...NOW...QUICK...Grab the Beer and down it !!
Finely chop up 3 Bell Peppers...Red, Green , Orange or Yellow...set aside
Finely chop 1 large Red Onion...set aside.
In a Sauce Pot of proportionate size to the amount of ingredients to be introduced:
Alternately Layer the Crushed Tomatoes, Ground Beef, Chopped Red Onion, Ground Venison, Chopped Bell Peppers, Ground Pork, Kidney Beans, and any Chili Peppers / Chili Powder / and then the chopped Jalapeños...then pour 1/3 of the Dos Equis beer evenly to the mix...one layer upon the next... same order... till all the ingredients are added to the pot.
Open a 2nd Beer...
Place pot on simmer, stirring occasionally until all the ingredients blend ...finish 2nd beer...open 3rd beer...Sip & Stir
Place the pre opened Guacamole, Sour Cream, and Tex Mex cheese blend on the table...along with Chili Bowls and Teaspoons...and the rest of the 6 pack.
Slice the fresh bread of your choice ( say French Artesian ) down...maybe even toast in the oven with a pat of butter on top...all the while stirring the pot and drinking the beer...
When Chili is piping hot...ladle into the bowls...adding the Tex Mex cheese on top...then a dollop of sour cream, then a thin slice of Jalapeños...and garnish the plate the bowl is on with Guacamole and Blue Corn Mexican Tortilla Chips. { Don't forget the salsa...it's in the fridge }
Pull the Dippin' Bread out of the oven...before it burns.
Open another Dos Equis...do a shot of Patron Silver Tequila...{ and remember to eat the Chili...} ENJOY !!
Buenos Tardes' Mi Amigos...