[Netizen]

We're having one of our favorites.

Beef Chili
2 pounds ground beef, or cut into 1/2 cubes Salt and freshly ground black pepper(salt optional) 1 T ground cumin 1 large onion, diced 5 cloves garlic, minced 1 T chipotle pepper puree	3 T chili powder 1 T arbol chili powder 1 T ancho chili powder 1 tsp cayenne powder 2 (28oz) cans tomato sauce 3 cans rotel 2 cans beans (pinto and kidney?)
In a Dutch oven or soup kettle, season the beef with salt and pepper, and saute until browned.  Sprinkle with cumin and stir well.  Add the onion and garlic, cook until soft.  Add the remaining ingredients, bring to a boil, reduce heat and simmer for 1 hour, or until the beef is tender.  Remove from heat and adjust seasonings, if needed.

[kalee]

Beef Guinness

3 tbsp olive oil
1 lb stew meat
3 med onions coarsely chopped
1 garlic clove (crushed)
1/2 lb sliced mushrooms
2 tbsp flour
2 tbsp brown sugar
1 tbsp cider vinegar
1/2 can beef consomme
10-12 oz Guinness stout
salt and pepper
fresh thyme sprigs

Brown meat cubes in 2 tbso olive oil in a large frying pan. Drain and put in casserole dish. On low heat cook onions, garlic and mushrooms until soft; add to casserole. Put 1 reamaining tablespoon oil in pan and use flour to make a roux, Adding beef stock a little at a time, cook for a few minutes to obtain smooth sauce. Pour in the the Guinness and cook until liquid comes to the boil. Add brown sugar, cider vinegar, salt and pepper and thyme. Pour the liquid over the beef in the casserole and bake for 2 ½-3 hours at 250F. Serve with boiled red potatoes and cooked carrots.
Serves 4

[Bean Counter]

I put this recipe up by itself yesterday, and a couple of people asked me to post it here too.

Spicy Jerk Marinade for Seafood, Pork or Chicken

In a blender, combine the following:

1 large red onion, peeled, rough chopped
1 large shallot, peeled, rough chopped
2 large garlic cloves, peeled, rough chopped
1 large red bell pepper, cored, seeded, rough chopped
1 large jalapeno pepper, cored, seeded, rough chopped
1 1/2 tsp Dry Thyme
Juice of 1 lemon (or lime)
3 tsp Kosher Salt
1 tsp freshly ground Allspice
1 tsp sharp cinnamon
1 tsp white pepper
1/2 tsp fresh ground nutmeg
2 TBS Olive oil

Blend everything to liquify, by leave it a bit chunky. Store for up to a month in a refrigerated, covered container.

I lay out my fish in a marinating pan, and put a coat of the marinade on it, flip it, and coat the other side. On a mild fish like Tilapia I only marinate for an hour. Shrimp can marinate for a couple of hours; the same for stronger fish like tuna or mahi-maki. Later this week I'm going to use some of this to prepare some scallops...

I cook the fish with the marinade still on it, in a hot pan with a little olive oil, about 3 minutes per side, covered, until done.

Tilapia done this way, then chilled, makes an outstanding fill for fish tacos...

I'm sure you could use this on pork as well as chicken; and it might make an interesting stuffing for a pork tenderloin...use your knife steel to puncture the tenderloin along it's length, then use a pastry bag to inject the marinade in the center. Truss it up and roast till done... It will overpower a mild piece of meat or fish if you marinate it for too long, so take it easy with this stuff until you get a feel for it's potency. If it's not spicy enough for your tastes, a bit of cayenne pepper or even a couple of your favorite hot chilies added to the blender will kick it up to as hot as you prefer.

Enjoy!

[Exit148]

I brought these to a Christmas party. Well received! I used Al Fresco brand sausage, but there are other brands - ?Aidan?

SMOKED SAUSAGE BITES

“These sausage bites make a quick and easy appetizer to prepare for a party or get-together. I used chicken and apple sausage, but other smoked sausage would work as well.” (From About.com - Southern Food)

INGREDIENTS:

•8 ounces chutney, such as apple cranberry chutney, mango chutney, or other fruit chutney

•1/2 cup chili sauce

•3 packages (12 ounces each, about 12 large links) chicken and apple sausage, cut in 1-inch lengths

•2 small onions, halved and sliced

PREP:
Combine all ingredients in a slow cooker; stir to blend well.

Cover and cook on LOW for 4 to 6 hours, or on HIGH for 2 to 3 hours.

Serve hot from the slow cooker.
Makes about 60 smoked sausage bites.