Wow. Your message runs on and on, nonstop, due to a lack of punctuation.
I paste my recipe below, but be warned! This! stuff! is! hot!! Note that I
lived most of my life in Arizona, where spicy foods, as well as hot foods,
are king. So, when I say that this is hot, I'm not kidding! Hey, Dale:
Give this a try. You'll love it! Here it is:
Charles Rivard's very hot crock pot chili
This will almost fill a 5 quart crock pot.
ingredients:
2 pounds of very lean hamburger, or meat of your choice. (I use venison
burger)
2 16-ounce cans of Wolf brand chili, with no beans, marked "hot"
2 cans of RoTell tomatoes, marked "hot"
2 envelopes of Great Value chili seasoning, marked "hot"
1 teaspoon of each of the following:
black pepper
red pepper
garlic powder
cayenne pepper
1/4 teaspoon of Spontaneous Combustion hot sauce WARNING!!! This is an
extremely hot blend of Habinero extract and other spices! Be VERY careful
when using it!!
Method:
1. Brown the meat
2. Pour 1 can of chili into the crock pot.
3. Add 1 can of the tomatoes. Do not drain.
4. Add half of the meat, crumbled or left in chunks.
5. Add the dry ingredients and the Spontaneous Combustion.
6. Repeat steps 2 through 5, in sequence.
10. Mix very thoroughly.
11. Cook on low for 8 hours.
Note: If you wish, you can also cook this in the oven at a temperature of
250 for about 2 hours, but I find that I like it in the crock pot better.
---
Be positive! When it comes to being defeated, if you think you're finished,
you! really! are! finished!
----- Original Message -----
From: "Teresa Mullen via Cookinginthedark" <cookinginthedark@acbradio.org>
To: <cookinginthedark@acbradio.org>
Sent: Saturday, October 18, 2014 9:13 AM
Subject: [CnD] Recipe for chili
Hello everyone I hope all is well requesting recipes fortunately since it
is October and the time is so good foursome and also soup as well thanks
Teresa MullenSent from my iPhone
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