Finished Chili

My Chili Recipe

Read about my love of chili here.

Ingredients:

1lb thick cut bacon, cubed

1lb stew beef, cut into ~1/2″ cubes

2lbs 80/20 ground beef

2 yellow onions, diced

1 green bell pepper, diced

1 red bell pepper, diced

1 poblano pepper, diced

3 cloves garlic, chopped

4T Mexene Chili Powder

2T Chili Powder

1T Ancho Chili Powder

2T Paprika

1T Kosher Salt (more as needed)

2T Cumin

2T Tomato Paste (I use Cento)

2T Beef Better than Bouillon

2 12oz Dark Lager (I recommend Negra Modelo)

1 box tomato sauce (approx 13oz)

1 can diced tomatoes

1 pack unflavored gelatin

32oz Unsalted Beef Stock

1 dried Guajillo chili (seeds removed) Continue reading →

My summer pasta

Spring Pasta Recipe

Read the article here.

Ingredients

~1lb chicken cutlets

Montreal Steak Seasoning

Olive Oil

4 strips thick cut bacon (diced)

2 leeks (diced)

4 cloves garlic (sliced)

1/4 cup white wine

1/2 cup chicken stock

1/4 cup butter

1 package pasta

2 cups chopped spinach

1 cup roasted red peppers (diced)

10oz frozen peas

1/4 cup shredded parmesan

salt & pepper Continue reading →

Spicy cocktail weenies

Cocktail Weenies of Doom!

Get the recipe here.

The Lowdown:

I have a confession to make.  I love cocktail weenies.  When I was a kid, they always turned up at parties somewhere (usually in some version of barbeque sauce) and I would wolf them down.  In the years since then, not much has changed.  I still love cocktail weenies.  Sadly, they are not generally considered a gourmet treat when you show up with them at a dinner party nowadays.  This recipe is my response to that conceit.

Yes, I say conceit.  Cocktail weenies are a wonderful thing to cook, under the right circumstances.  And they are delicious.  Trust me.  Rant over, let us continue.

The genesis for this recipe comes from a dinner party I threw several years ago for some friends. The entire dinner was centered around beer (specifically Stouts) and every dish featured beer as a component. Since I was going to be smoking the main course for the dinner, I decided to do my first course on the smoker as well.  These weenies (if you haven’t guessed by now) were that first course.  It ended up being a fun play on a childhood favorite that definitely gave everyone something to talk about.  They also disappeared from my serving bowl at a rapid pace.

Fast forward a couple of year, and my wife and I decide to throw a housewarming party for our new home.  I decided to make these again, since they are easy and delicious.  Yet again, they disappeared at a speedy pace.

My mother-in-law even loves these things, and she doesn’t even eat spicy food.  Go figure.

So here you go, enjoy some adult weenies!  Savor the spice!

Notes:

Using a better cocktail weenie is recommended for this recipe.  Don’t go cheap on your weenies.

Negra Modelo or a nice full flavored beer works well in this.

Having made this recipe with and without using , I find the version with to be far superior. The peppers and the adobo break down and give the weenies a nice spicy coating.