This stuff will make your MSG intolerant guests go into shock. https://www.amazon.com/Alpine-Touch-All-Purpose-Seasoning/dp/B00FA7MX80/?tag=fabo03-20
Super Bowl menu
- Thread starter Workingdog1
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mopowers
Well-Known Member
Pappy's is a great rub, but I've shifted to the low salt version (blue label I think?). The OG stuff is almost all salt it seems.
FWIW, when we do steaks, I use a little tenderizer, some Italian seasoning and some garlic. Not garlic salt, just garlic powder. I let them sit in the fridge a day or two. Get them out let them sit in the microwave to get room temp (Clyde can open the air fryer) and then throw them on the HOT grill.
May Be just a pot of chili. No need to spend hours in the kitchen.
We just got the makins for chili today. I make a meanass 5 bean chili.
Sounds
great. Love beans.
Me too! Some folks don't like beans in chili but I always have. Want the recipe?
TV is a trap as I well know, I'll have options on the menu during Super Bowl as . . .
Found some entertaining shows through Netflix but . . .
Looking around there was a movie I'd never heard of that sounds very nostalgic and must see.
Please share.
I love a good chili especially after a day or so.
The more beans the better. My biggest problem is not using any recipes and winging it. Some batches really good, some barely tolerable.
Lol
Unconventional
Well-Known Member
Leftovers make good chili 
Aight den. Here it bees.
1 can each black, kidney (doesn't matter which color), texas, pinto, chili beans.
2 large cans petite diced maters.
2 large cans tomato sauce, NOT puree.
2 small cans of Rotel chilis and tomatoes, I use mild.
2 pounds ground beef.
1 pound sausage. I use Jimmy Dean regular, NOT spicy.
With this much chili, I'll use either 4 or 5 packs of low sodium taco seasoning. That's ALL the seasoning I use. I call it my "Keep it simple stupid chili".
Brown all the meat, strain the grease off the beef, but I don't strain the sausage. I use that grease (very little) in the chili.
Do NOT strain the beans. Use all the juice out of the cans. I add a "little" water to each can and slosh it around to get all the juice out....especially with the pinto beans.
Put the chili mixins (sans meat into a big pot and get that simmerin. After about 30 minutes, add the meat and stir in the taco seasoning. Let it simmer for an hour or so. Then slop the hawgs.
1 can each black, kidney (doesn't matter which color), texas, pinto, chili beans.
2 large cans petite diced maters.
2 large cans tomato sauce, NOT puree.
2 small cans of Rotel chilis and tomatoes, I use mild.
2 pounds ground beef.
1 pound sausage. I use Jimmy Dean regular, NOT spicy.
With this much chili, I'll use either 4 or 5 packs of low sodium taco seasoning. That's ALL the seasoning I use. I call it my "Keep it simple stupid chili".
Brown all the meat, strain the grease off the beef, but I don't strain the sausage. I use that grease (very little) in the chili.
Do NOT strain the beans. Use all the juice out of the cans. I add a "little" water to each can and slosh it around to get all the juice out....especially with the pinto beans.
Put the chili mixins (sans meat into a big pot and get that simmerin. After about 30 minutes, add the meat and stir in the taco seasoning. Let it simmer for an hour or so. Then slop the hawgs.
Unconventional
Well-Known Member
Letting them set for a few hours is very effective.
I will make mine tomorrow afternoon and ler it hang out in the frig until Sunday. It's always better on day 2.
I wish the freaking game started at like 10 a.m. East coast as it's become a long drawn out affair.
TV time outs, Halftime BS Etc. With 2 minute warnings, breaks between quarters and halftime games should be a couple of hours instead of the current advertising cram it down your throat BS.
TV time outs, Halftime BS Etc. With 2 minute warnings, breaks between quarters and halftime games should be a couple of hours instead of the current advertising cram it down your throat BS.
Same with spaghetti. I think that works with most anything mater based. I make some mater based steak vegetable soup I do that with. I get 3 small NY strip steaks, grill them, cut them up in small pieces and make soup. With hickory smoke chips on the grill it'll make you slap yourself.
Unconventional
Well-Known Member
When I make Jambalaya meats get sauteed in same skillet. Fresh vegetables get sauteed in that same skillet so all the sticky goodies get gathered up. Canned veggies get strained but juice is saved for later. The rice, I think it's 2 cups of water to one cup of rice? That veggie juice goes in the water measuring cup, then depending on how much rice you use either 1/2 of one container of the beer in the fridge or a full beer and then fill up to the proper level with water. The half beer is not wasted
I prefer brown rice. Into the crack pot it goes on low.Thanks Rusty, I love the taco seasoning idea as super simple !
It's good, I'm not gonna lie. Just use the low sodium taco seasoning. There's salt in everything so if you don't it comes out too salty. Also, if you make less than what I outlined, use less taco seasoning. Best thing to do is just get it all mixed together and add the taco seasoning until you like it.
Dang, making me hungry
Rob have you ever thought about sauteing a onion and some garlic in the grease left over from the sausage? My recipe is close to yours other than that and some small secret ingredients. Always better after sitting in the fridge over night.
Its in the oven now, Pork chops and scallop potatoes all in one pan in the oven
Go Cheifs
Go Cheifs
4spdragtop
Well-Known Member
Chili and wings! Go Eagles! 
Chili here too. No reason to spend all the game in the kitchen.
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