Colonial Campaigns Club (CCC)

Chili:

Ok, I start with a mix, and start doctoring (heavily).

Need:
1 package Wick Fowler's 2 Alarm chili mix
3 cans diced tomatos
1 1/2 lbs ground beef
1/3 cup dried minced onion (above what is in the mix)
1/3 cup dried chopped green pepper
1 1/2 tablespoons ground black pepper


The mix gives you all the basics (chili powder, salt, cayenne pepper and the like)

Cook ground beef and drain

While the beef is cooking, throw everything in the mix (except the masa flour) and the other ingredients in a large kettle. Add Tomatos (do not drain), and the other ingredients. Stir, adding 1/2 cup more water


Add ground beef, simmer uncovered for 30 minutes. Add masa flour (prepare according to mix directions), simmer another 10 minutes

eat.

--
special bonus... my special steak sandwich

take 2 cube steaks... put them in a frying pan. Put cayenne and black pepper on the steak. Then put on just a bit of Italian Salad Dressing. Fry. Put on onion rolls with horseradish, and your choice of cheese.


ah, the joys of bachelorhood [:(]

The extremely inactive Pvt Bill Barker asked me to post this under penalty of death, and since he's sending me some food, I best not test his patience.
[b]
This is the first time I've written this down, so the amounts may be a little off ... feel free to experiment.

4 pounds lean chuck,
3 medium onions, chopped
4 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
4 fresh jalepeno peppers, chopped
2 fresh habejero peppers, chopped
4 fresh cayenne peppers, chopped
4 fresh anaheim chilis, roasted & chopped
2 fresh poblano chilis, roasted & chopped
4 TBL ground cumin
1 tsp allspice
1 1/2 TBL blackstrap molassas
12 oz can of beer
2 oz Jack Daniels
1 TBL Tobasco sauce
1 TBL soy sauce
3 bay leaves
1 large can, {28 oz} stewed tomatos, chopped, undrained
1 cup tomato sauce
1 cup tomato paste
3-4 TBL masa harina, {fine yellow corn meal, though normal corn meal will do}

For the meat, I like to use roast and course grind it myself in the food processor, but as you know I'm a bit obsessive about chili <G> You can use burger, but it HAS to be lean. You can also adjust the peppers to taste, since my version will likely burn a hole in any pot not specially treated for high heat <G>

In dutch oven (Cast iron pot), suate' onions, garlic, and peppers in 4 TBL bacon greas, {or peanut oil if you don't have any}, until onions are just crisp tender. Add meat and cook until browned. Add the beer first, SLOWLY, then add all the other ingrediants, stirring after adding each. Stir constantly until it reaches a boil. Boil for 3-4 minutes then reduce heat to medium and cook for 10 minutes, stirring often. Stir in 1 TBL cumin, reduce to simmer and let cook 1 hour. Add remaining cumin and cook 10 minutes more. Enjoy, but keep the fire extinguisher handy <G>

One more note:
You can NOT substitute syrup for molassas. It HAS to be blackstrap molassas.

[b]

Maybe this is the WAVE of the future! Cooking and recipes![:D][^]

That's the first wargame club I know of where cooking recipes are exchanged. Maybe if we continue like that, we may finally attract some female members. [:p]

<blockquote id="quote"><font size="2" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Gary McClellan</i>
<br />Chili:

...

special bonus... my special steak sandwich

take 2 cube steaks... put them in a frying pan. Put cayenne and black pepper on the steak. Then put on just a bit of Italian Salad Dressing. Fry. Put on onion rolls with horseradish, and your choice of cheese.

ah, the joys of bachelorhood [:(]
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

All jokes aside I find it fascinating. Different countries, different foods. I'm really taken by the frying the Italian Salad Dressing. [:p] Doesn't it burn, smell..what's it taste like?

Now I have a really good recipe for lemonade scones [:)]

You Americans got all frilly and fancy with your food when you allied yourself with the French. Now you pinch it, pat it, whip it as well as try to make it taste good. Quit playing with it and just eat it.


The recipes from the English side are fairly quick and easy.

1. Throw in a boiling pot until it's paste.

Our motto is: if it ain't boiled, it ain't cooked. Shouldn't we
start a new message board for this kind of stuff? We can call it

The MESS-age Board.

It's bangers and mash for this Brit that isn't a Brit...

Nik,
Of course, the first question is "is your idea of Italian Dressing the same as mine". What I meant is an oil based dressing (not creamy type like most others). It boils away after a bit (isn't hard to clean up though), and what it really does is soaks into the meat and makes it alot more tender. On those occasions I've run out and made sandwiches without it, you can really tell the difference [V]


<blockquote id="quote"><font size="2" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Nik Butler</i>
<br /><blockquote id="quote"><font size="2" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Gary McClellan</i>
<br />Chili:

...

special bonus... my special steak sandwich

take 2 cube steaks... put them in a frying pan. Put cayenne and black pepper on the steak. Then put on just a bit of Italian Salad Dressing. Fry. Put on onion rolls with horseradish, and your choice of cheese.

ah, the joys of bachelorhood [:(]
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

All jokes aside I find it fascinating. Different countries, different foods. I'm really taken by the frying the Italian Salad Dressing. [:p] Doesn't it burn, smell..what's it taste like?

Now I have a really good recipe for lemonade scones [:)]
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

<blockquote id="quote"><font size="2" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Gary McClellan</i>
You can NOT substitute syrup for molassas. It HAS to be blackstrap molassas.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
<blockquote id="quote"><font size="2" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">...and the <b>molassas</b> has to come from Manassas (no run-of-the-mill ordinary molasses for Emeril McClennan!) [:D]<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Always fun editing your writing, Gary... [8D]