[Kathy in Alaska]

[Pusterfuss]

Good morning Kathy. (+5)

[tongue-tied]

Thanks for the thread Ms. Bee! Evening/morning Ma!
I'm late, but here's a recipe:

Kick Butt Chili

Ingredients
1 lb ground beef
1 lb stew meat (fat trimmed, cut into 1 inch cubes)
1 large can whole tomatoes
2 cans pinto beans
1 can dark red kidney beans
1 can black beans
1 med green pepper
1 large onion (yellow or white)
4-6 yellow wax peppers
3-4 jalapeno peppers
½ habanero pepper (optional)
Chili powder
Cumin
Cayenne pepper (optional)
Salt to taste

Preparation
Drain the pinto and kidney beans, but not the tomatoes or black beans. Chop the onion and green pepper, slice the yellow and jalapeno peppers into ¼ to ½ inch thick slices, and run a knife around in the can to cut up the whole tomatoes a little bit. (Sure you could have bought crushed tomatoes, or diced tomatoes – but they weren’t on the list.) Brown the ground beef until it is cooked through. While that is happening, you can put all of the other stuff you’ve cut up into the Big A$$ed Pot (hertofore know as the BAP), including the drained and un-drained cans of beans. Once the ground beef is done put it into the BAP and brown the stew meat.
As that is browning, you can add approximately 3-4 tablespoons full of the chili powder, and maybe 1-2 teaspoons full of the cumin. (These amounts are best guesses—what I do is go by color and taste/smell. Once you get the correct amounts for your taste, you can change those numbers accordingly so you’ll know how much of each to add.) Once the stew meat is done, throw it into the BAP with everything else.
Cook the whole mess over a low heat, covered, until it begins to simmer gently. Watch it closely so it doesn’t stick to the bottom and stir often. Add water as needed to maintain desired consistency, and cook for approximately 2 hours.

Drink beer as it cooks, because what else are you doing?

[E.G.C.]

((HUGS))Morning, Kathy. How's it going?

A very pleasant good morning to everyone at the Canteen and to all our military at home and abroad. Thanks for your serice to our country

[E.G.C.]

((HUGS))Morning, Kathy. How's it going?

A very pleasant good morning to everyone at the Canteen and to all our military at home and abroad. Thanks for your serice to our country

[blackie]

Thanks Kathy!!

{{HUGS}}

Here is a favorite quick and easy recipe for pickled habanero garlic:

Peeled garlic cloves
habanero peppers (fresh, dried* or both)
Vinegar (white)
Sugar
Salt
Water

1/2 gal peeled garlic cloves. As many peppers (I use more than a quart of fresh peppers; or about the same quantity of dried peppers) as you want, slice peppers, I don’t remove the seeds.

Combine solution of 1/3 white vinegar, 2/3 water, 1 cup sugar (I use less,) 1/4 cup salt (I use less.)
Must be enough to cover garlic. Bring solution to a full rolling boil. Drop in peeled garlic and habanero peppers.

Return solution to full boil and boil 2 minutes. Turn off fire and allow to cool.
Put into container and store in cool place 3 months (if you can wait that long.):)

*The dried peppers give the pickling solution a rich red/brown color.