Finally the Right Recipe!

Ingredients (3 gallons (11.4 liters) -reduce or increase quantities below to meet your game requirements) 5 lbs. Ground Beef 5 lbs. Sirloin Beef Steak 8 large Poblano Peppers 8 Jalapeno Peppers 6 Yellow Chili Peppers 8 Red Bell Peppers 4 Frying Peppers 5 medium Onions 1 bulb Garlic 8 Roma Tomatoes 2 large cans Plumb Tomatoes 2 large cans crushed Tomatoes 24oz. Beer 1/2 cup Corn Meal Fresh Cilantro 3 Tbs. SPG (substitute coarse Salt and Pepper to taste) 2 Tbs. ground Cumin 3 Tbs. Chili Powder https://bbqpitboys.com/blogs/recipes/5-pepper-chili

4  pound bacon  8 lbs sirloin steak  8 lbs ground sirloin  8 tablespoons chili powder  8 tablespoons smoked paprika 8 tablespoons cumin 8 tablespoons SPG 8 tablespoons minced garlic 4 tablespoons cayenne pepper Several Bell Peppers 6 large cans crushed tomatoes 6 large can whole peeled tomatoes 8 cans black beans 8 tablespoons Worcestershire sauce 1 bottle beer 4 large onion Corn Meal Ahead Preparation: Sear the steaks on both sides  dice the Onion and bell peppers,  then cut the steaks up into bite size pieces,  slice the bacon up Begin cooking: add the bacon to the pan and fry it up a bit, add the chopped onions (do not add peppers yet)  add 8 tablespoons of minced garlic.  Cook for a few minutes. add the ground beef and cook it down.  add the chopped bell peppers and cook some more.  Add a full beer, cook for a few more minutes.  Add the chopped up steak,  add a can of whole tomatoes and cook for a few more minutes,  drain off any excess water from the whol

Yield:   8   people Prep Time  5   mins Cook Time  6   hrs Total Time  6   hrs   5   mins Equipment: 6 quart crockpot Ingredients: 2   boneles sskinless chicken breasts 1   (11-oz)   can corn,  drained 1   (15-oz)   black beans,  drained and rinsed 1   (10-oz)   diced tomatoes and green chilies,  undrained 2   cups   chicken broth 1   cup   cooked chopped bacon 1   (1-oz) packet ranch seasoning & salad dressing mix 1   tsp   cumin 1   Tbsp   chili powder 1   tsp   onion powder 1   (8-oz)   package cream cheese 1   cup   shredded cheddar cheese Instructions: Place chicken at bottom of slow cooker. Add corn, black beans, diced tomatoes and green chilies, chicken broth, cumin, chili powder, onion powder ranch seasoning and bacon. Stir together. Place cream cheese on top of chicken. Cover with lid and cook on LOW for 6-8 hours. Remove chicken from slow cooker and shred with 2 forks. Return to slow cooker. Stir cheddar cheese into chili. Notes: Philadelphia brand cream cheese melts best

Ingredients 1   lb   ground spicy Italian sausage   (mild can be substituted) 8   slices   bacon, diced   (divided) 1   medium   yellow onion, peeled and diced 2   cloves   garlic   minced 2   Tbsp   flour   (cornstarch can be substituted) 32   oz   chicken stock 4   large   russet potatoes, peeled and diced into 1/2 inch pieces 1   cup   heavy cream 1/2   bunch kale (a couple of handfuls)   de-stemmed and torn into bite sized pieces Salt and pepper,   to taste Pinch of red pepper flakes.   optional Instructions Heat a large dutch oven or heavy bottomed soup pot over MED-HIGH heat.  Add a small drizzle of oil, then brown sausage, crumbling as it cooks.  Drain well, then remove to a plate. Fry bacon is residual sausage grease until crisp, then remove to plate with the sausage.  Drain all but 1 - 1 1/2 Tbsp of bacon grease. Add onion to pot and cook 5 minutes, adding garlic the last minute.   Sprinkle flour over onion and garlic in pot, then stir to combine.  Pour in chicken stock, stirr

INGREDIENTS: 2 tablespoons olive oil 2 pounds stew meat, cut into 1-inch cubes Kosher salt and freshly ground black pepper, to taste 1 pound baby red potatoes, quartered 4 carrots, cut diagonally into 1/2-inch-thick slices 1 onion, diced 3 cloves garlic, minced 3 cups beef broth 2 tablespoons tomato paste 1 tablespoon Worcestershire sauce 1 teaspoon dried thyme 1 teaspoon dried rosemary 1 teaspoon smoked paprika 1 teaspoon caraway seeds, optional 2 bay leaves 1/4 cup all-purpose flour 2 tablespoons chopped fresh parsley leaves DIRECTIONS: Heat olive oil in a large skillet over medium heat. Season beef with salt and pepper, to taste. Add beef to the skillet and cook until evenly browned, about 2-3 minutes. Place beef, potatoes, carrots, onion and garlic into a  6-qt slow cooker . Stir in beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika, caraway seeds and bay leaves until well combined; season with salt and pepper, to taste. Cover and cook on low heat for 7-8 hours or h

  Pico de Gallo 2   medium tomatoes, seeded and finely chopped 1   small red onion, peeled and finely chopped 1   clove garlic, minced ½   cup roughly chopped cilantro 1   jalapeño, halved lengthwise, seeded and cut crosswise into half moons (optional) Step 1: In a medium bowl, combine the tomatoes, onion, garlic, cilantro and jalapeño (if using). Cream Sauce ¼   cup mayonnaise ½   cup sour cream 2   limes, 1 halved and 1 cut into wedges   Kosher salt   Freshly ground black pepper 1   tablespoon canned chipotle pepper, finely chopped (optional) Step 2: In a small bowl, whisk the mayonnaise and sour cream until combined. Season to taste with the halved lime, salt, pepper and chipotle (if using). Fish Fry  ½   cup flour, preferably Wondra or other fine-milled flour 1 ½   teaspoons chili powder ½   cup milk ¼   cup peanut oil, plus a splash more for greasing pan   Pat of butter 1   pound flounder or any firm white-fleshed fish, cut across the grain of the flesh into strips about 1/2 inch