Menu
News
All News
Dungeons & Dragons
Level Up: Advanced 5th Edition
Pathfinder
Starfinder
Warhammer
2d20 System
Year Zero Engine
Industry News
Reviews
Dragon Reflections
Columns
Weekly Digests
Weekly News Digest
Freebies, Sales & Bundles
RPG Print News
RPG Crowdfunding News
Game Content
ENterplanetary DimENsions
Mythological Figures
Opinion
Worlds of Design
Peregrine's Next
RPG Evolution
Other Columns
From the Freelancing Frontline
Monster ENcyclopedia
WotC/TSR Alumni Look Back
4 Hours w/RSD (Ryan Dancey)
The Road to 3E (Jonathan Tweet)
Greenwood's Realms (Ed Greenwood)
Drawmij's TSR (Jim Ward)
Community
Forums & Topics
Forum List
Latest Posts
Forum list
*Dungeons & Dragons
Level Up: Advanced 5th Edition
D&D Older Editions
*TTRPGs General
*Pathfinder & Starfinder
EN Publishing
*Geek Talk & Media
Search forums
Chat/Discord
Resources
Wiki
Pages
Latest activity
Media
New media
New comments
Search media
Downloads
Latest reviews
Search resources
EN Publishing
Store
EN5ider
Adventures in ZEITGEIST
Awfully Cheerful Engine
What's OLD is NEW
Judge Dredd & The Worlds Of 2000AD
War of the Burning Sky
Level Up: Advanced 5E
Events & Releases
Upcoming Events
Private Events
Featured Events
Socials!
Twitch
YouTube
Facebook (EN Publishing)
Facebook (EN World)
Twitter
Instagram
TikTok
Podcast
Features
Top 5 RPGs Compiled Charts 2004-Present
Adventure Game Industry Market Research Summary (RPGs) V1.0
Ryan Dancey: Acquiring TSR
Q&A With Gary Gygax
D&D Rules FAQs
TSR, WotC, & Paizo: A Comparative History
D&D Pronunciation Guide
Million Dollar TTRPG Kickstarters
Tabletop RPG Podcast Hall of Fame
Eric Noah's Unofficial D&D 3rd Edition News
D&D in the Mainstream
D&D & RPG History
About Morrus
Log in
Register
What's new
Search
Search
Search titles only
By:
Forums & Topics
Forum List
Latest Posts
Forum list
*Dungeons & Dragons
Level Up: Advanced 5th Edition
D&D Older Editions
*TTRPGs General
*Pathfinder & Starfinder
EN Publishing
*Geek Talk & Media
Search forums
Chat/Discord
Menu
Log in
Register
Install the app
Install
The
VOIDRUNNER'S CODEX
is coming! Explore new worlds, fight oppressive empires, fend off fearsome aliens, and wield deadly psionics with this comprehensive boxed set expansion for 5E and A5E!
Community
General Tabletop Discussion
*Geek Talk & Media
Cookin again
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="doctorbadwolf" data-source="post: 7541494" data-attributes="member: 6704184"><p>Made chili and country style ribs for my store’s Christmas potluck this month, and it was a hit! </p><p></p><p>I kept the chili simple this time. </p><p></p><p>Chili mix is home made bc the wife is allergic to garlic. Red curry powder, paprika, habenero salt, and a mix of red, white, and black pepper. No regular salt. I use low sodium soy sauce, and unsalted butter. </p><p></p><p>I mixed 1 lb each ground pork and ground beef, with olive oil, soy sauce, red wine vinegar, and chili mix. The ribs, I first score on all sides, then soak in a splash of soy sauce olive oil and red wine vinegar for maybe 15 minutes while doing some other prep like mixing the spice mix, and then thoroughly rub in the spices, working it into the scores I made earlier. Meat all rests like that for at least an hour. </p><p></p><p>I got diced 1/2 lb each white onion, celery, and green onion, and a package of chopped soup starter (more onion, broccoli, cabbage, carrots, some other stuff, and a handful of mushrooms I had to chop myself. </p><p></p><p>I put all but half the onions in the blender with olive oil, 1 jalepeno, a splash of red wine vinigar, and a splash of soy sauce, and puréed it. </p><p></p><p>Next, I heat up the pot on medium high with olive oil while I rinse my pinto, kidney, and black beans (1 can each bc I was lazy, 1 extra can of black beans) and get everything ready on the counter. </p><p></p><p>Thenits just drop in the chopped onions, then half the purée, and some of the chili mix. Once it gets aromatic, drop in the ribs, flip after a few minutes, drop in the rest of the purée and the ground meat, more chili mix, and stir that all up for a while until it’s going, lower the heat to medium, and start adding the tomato sauce (thick, tomato paste and as little water as possible, with a bit more soy sauce, and half a stick of butter), and then the beans, and more mix, keep stirring for a while, and then put that lid on and clean up the kitchen. </p><p></p><p>I always start with less water than I’ll need, so I can add a little at a time as it cooks, to be sure I don’t get a thinner chili than I want when the veggies and meat let out all their juice. I lower the heat to low after half an hour or so of cooking. I use heavy steel pots that retain heat very well, though. </p><p></p><p>I usually cook it on low like that for half the day, then let it cool, and then put it in the fridge. It’s best the next day.</p><p></p><p>oh! Also, I put a heaping tablespoon of unsweetened cooking cocoa in the mix! It rounds out the flavor and makes it more full bodied in the same way that it does for Mole.</p></blockquote><p></p>
[QUOTE="doctorbadwolf, post: 7541494, member: 6704184"] Made chili and country style ribs for my store’s Christmas potluck this month, and it was a hit! I kept the chili simple this time. Chili mix is home made bc the wife is allergic to garlic. Red curry powder, paprika, habenero salt, and a mix of red, white, and black pepper. No regular salt. I use low sodium soy sauce, and unsalted butter. I mixed 1 lb each ground pork and ground beef, with olive oil, soy sauce, red wine vinegar, and chili mix. The ribs, I first score on all sides, then soak in a splash of soy sauce olive oil and red wine vinegar for maybe 15 minutes while doing some other prep like mixing the spice mix, and then thoroughly rub in the spices, working it into the scores I made earlier. Meat all rests like that for at least an hour. I got diced 1/2 lb each white onion, celery, and green onion, and a package of chopped soup starter (more onion, broccoli, cabbage, carrots, some other stuff, and a handful of mushrooms I had to chop myself. I put all but half the onions in the blender with olive oil, 1 jalepeno, a splash of red wine vinigar, and a splash of soy sauce, and puréed it. Next, I heat up the pot on medium high with olive oil while I rinse my pinto, kidney, and black beans (1 can each bc I was lazy, 1 extra can of black beans) and get everything ready on the counter. Thenits just drop in the chopped onions, then half the purée, and some of the chili mix. Once it gets aromatic, drop in the ribs, flip after a few minutes, drop in the rest of the purée and the ground meat, more chili mix, and stir that all up for a while until it’s going, lower the heat to medium, and start adding the tomato sauce (thick, tomato paste and as little water as possible, with a bit more soy sauce, and half a stick of butter), and then the beans, and more mix, keep stirring for a while, and then put that lid on and clean up the kitchen. I always start with less water than I’ll need, so I can add a little at a time as it cooks, to be sure I don’t get a thinner chili than I want when the veggies and meat let out all their juice. I lower the heat to low after half an hour or so of cooking. I use heavy steel pots that retain heat very well, though. I usually cook it on low like that for half the day, then let it cool, and then put it in the fridge. It’s best the next day. oh! Also, I put a heaping tablespoon of unsweetened cooking cocoa in the mix! It rounds out the flavor and makes it more full bodied in the same way that it does for Mole. [/QUOTE]
Insert quotes…
Verification
Post reply
Community
General Tabletop Discussion
*Geek Talk & Media
Cookin again
Top