Sid's Chork Chili
1 BIG POT
1lb Venison/Pork/Beef- small cubes or 'chili' cut(or whatever combination)
1lb Chicken- 'chili' cut or shredded from boneless/skinless breasts
1 can Bush's ChiliMagic chili starter- your favourite flavor
1 can(14.5oz) Del Monte Fresh cut diced Tomatoes w/ green peppers & onions--Drained
1 can(15oz) Joan of Arc Frijoles Negroes--Drained
1 can(15oz) Dark red Kidney Beans--Drained
1 can(16oz) ROSARITA Traditional Refried Beans(If you can't get Rosarita, forget the whole thing)
-Brown the meats you choose(together if you can), venison is AWESOME, but it's called chork because I usually make it with chicken & pork
-Flavor meats however you like, I do garlic, cayanne pepper and chili powder, S&P
-Drain -most- of the fluid off the meats, all but 2 or 3 tablespoons worth
-Add cans into meats in order of appearance, stirring and heating each before adding the next can(don't know if this makes a difference, but it sounds Emerilish)
-Heat it all up until it's bubbling a little, KEEP stirring it so it doesn't burn to the pot and you'll be able to thicken it nicely in a little time. Everybody I make it for is in such a hurry to eat it, I have to usually add flour to thicken it
-Throw some shredded cheese on top when you serve it...
Rock-n-Roll Chocolate Milk
Makes 1.5 servings-
Fill your favourite choco milk glass and dump it in the blender
Fill the same glass halfway with Hershey's Chocolate Syrup
Toss 3 or 4 Oreos in
Bailey's to taste.
Puree that bad boy for at least 15-20 seconds, turning the blender on & off a few times and shaking it around and stuff. The more you shake and on & off it. the bigger head it gets
Pour in your glass and enjoy!
For the kids: I leave out the Bailey's and add a few tablespoons of chocolate Ovaltine. They LOVE it.
Don't even know what to call this one:
1 lb Meat. I used pork, gonna try it with beef & chicken
-cut up for stir fry
2-3 tblsp Sesame Oil, like they use in Asian recipes.
2-3 tblsp BBQ sauce(I use Jim Beam brand BBQ)
2-3 tblsp Mustard(regular old 'hot dog' stuff)
2 cups+/- Water
Enough uncooked pasta for two
S&P, garlic powder, oregano to taste.
Ok, this goes down a lot like Hamburger Helper... Easy.
Start browning the meat in yer pan at medium temp(5 out of 10)
When it starts gaining some colour, add the Sesame oil, BBQ sauce and mustard, stirring well between each to coat the meat well
Let it get hot a bit, then taste it to see if you want to add more of one thing or another.
Add the garlic and stuff now, too, so the meat can soak it up
Continue cookin' til it's all brown and yummy lookin'. Leave the meat in the pot
Dump in the water, crank up the heat and bring 'er to a boil, then add the pasta(break long spaghetti in half) and let it come back to a boil
Let it have a good, hard, violent boil for a few, then turn the heat down and let the goo simmer til the pasta is cooked and there is just a little bit of what is going to amount to 'sauce' left in the bottom of the pan. You may have to adjust the heat to get the pasta cooked in the right time.
REMEMBER TO STIR so it doesn't stick to the bottom of the pot...
You can even add water, then let it boil down to finish cooking the pasta.
Let it set for a few, the 'sauce' will thicken up, stir it up and
That's all I could find Enjoy...