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    Jack Burton

    Shooter
    Rating - 0%
    0   0   0
    Jul 9, 2008
    2,432
    48
    NWI
    Chili season is coming. I'm excited about that.

    I have a zipped file with about 1,200 chili recipes in it that everyone is welcome to have. None of this foo foo vegetarian stuff either. All good, solid MEAT chilis.

    Just PM me with an email address...

    Here's an example...

    Arnold's "Old Leatherthroat" Chili Con Carne
    Recipe from the book "The Chili Lover's Handbook,"
    by Jack Arnold, published by Jack Arnold and Assoiates, 1977.




    --------------------------------------------------------------------------------
    "I have been a chili lover ever since boyhood. I didn't know then why I loved chili - I just did . . . Now that I know more about chili, I realize how lucky I was to get hooked on it early in life."
    - by Jack Arnold


    --------------------------------------------------------------------------------


    3 pounds lean ground beef
    2 pounds lean round steak (or flank steak), diced into 1/2-inch cubes
    5 tablespoons oil (rendered from suet)
    2 cups onions, finely chopped
    4 cloves garlic, finely minced
    6 to 8 tablespoons pure chili powder
    2 tablespoons oregano
    2 teaspoons ground cumin
    1 heaping teaspoon crushed red peppers
    1 teaspoon monosodium glutamate (Accent)
    1 can (10 1/2 oz.) condensed beef broth
    2 cans (15 oz.) tomato sauce
    1 can (12 oz.) tomato paste
    1 tablespoon salt
    1 heaping teaspoon black pepper
    1 or 2 tablespoons yellow cornmeal or masa flour (optional)
    1 pound small dry red kidney (optional pinto beans)
    8 ounces of beer as thinner when needed


    Soak washed beans overnight in 1 1/2 quarts water with a pinch of salt. Cook slowly next day, 2 to 3 hours, until tender. Add water if they cook down.


    Heat oil in large heavy iron pot - add onions, simmer 30 minutes until golden. Add meat gradually, searing and turning constantly until meat starts to brown. Add garlic, beef broth, tomato sauce and paste - stir well until blended. Slowly add chili powder and other seasonings - stir and mix very thoroughly. Cover. Cook at lowest heat for 3 to 4 hours. Add cooked beans, stir well and let cool. "Age" for 12 hours - then reheat and serve. Freezes remarkably.


    Variations: When serving add tablespoonful of finely chopped raw onions, or tablespoonful grated Monterey Jack Cheese to each bowl, or both.


    Yields about 1 gallon.
    Serves 8 to 10.
     

    EXLINE

    Marksman
    Rating - 100%
    2   0   0
    Oct 9, 2011
    162
    18
    Hendricks Co.
    If I knew the thread I started has 285 pages of reactions from possibly the dumbest statement ever made on this forum I wouldn't reply either. Deactivate account and join Indianashooter.com...lol
     

    nakinate

    Grandmaster
    Rating - 100%
    9   0   0
    May 1, 2013
    13,425
    113
    Noblesville
    If I knew the thread I started has 285 pages of reactions from possibly the dumbest statement ever made on this forum I wouldn't reply either. Deactivate account and join Indianashooter.com...lol
    Some people have no sense of humor. It must be a boring existence.
     

    JetGirl

    Grandmaster
    Rating - 100%
    5   0   0
    May 7, 2008
    18,774
    83
    N/E Corner
    What's indianashooter.com?
    A long time ago in a galaxy far, far away...
    Wait, wrong story.

    A few years back, some banned members started another Indiana gun board. A friend of mine that used to go shooting with me when she lived nearby invited me over there because she was a mod. When she moved away and stopped posting there, there wasn't anybody I knew in real life anymore...so it just wasn't as enjoyable.
    *Rubs palms together* My minions are here. [Insert evil laughter]
     
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