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Topic: I just made one of the most serious meals ever.
Broseph !!fxnDb+Ve4 started this discussion 15 years ago#1,763
It cost about $40 and took some help from my brother to prepare everything. Chili and loaded mashed potatoes.
2 1/2 pounds of ground beef cooked in beer, 2 packets of hot chili mix, can of kidney beans, can of black beans, can of fire roasted tomatoes, can of chili pepper tomatoes, 2 jalapenos, 1 habanero, cumin, basil, chives, roasted red peppers, chili powder, cayenne pepper, lots of spices, and about half a package of crispy fried up bacon cut up and put in there as well. Also I put a package of bun-length all-angus beef franks in there.
For the loaded mashed potatoes, a whole bag of red potatoes, peeled, diced up and boiled, butter, sour cream, salt, chives, shredded 4-cheese, garlic minced and roasted in butter and olive oil, and the other half of the package of bacon, fried up until nice and crispy then crumbled up and mashed into the potatoes.
I had a bowl of chili covered in cheese with a bit of sour cream, a chili dog covered in cheese, and loaded mashed potatoes covered in cheese and a bit of sour cream.
Oh. Sorry. It actually sounded sort of promising! Now I just feel silly. :\~
Broseph !!fxnDb+Ve4 (OP) replied with this 15 years ago, 33 seconds later, 15 minutes after the original post[^][v]#32,831
@32,826 (Fuchs !!4KU9PSdLG)
I love venison jerky and venison burgers.
Triptych !!DP4/G/5A6 joined in and replied with this 15 years ago, 11 minutes later, 27 minutes after the original post[^][v]#32,838
I want the mashed potatoes.
Venison sounds good.
Falco !PZmcClOUDk replied with this 15 years ago, 12 minutes later, 39 minutes after the original post[^][v]#32,844
tonight I ate tons of taco cheese + extra layer of bread + asiago cheese + three layers of salami for dinner.
Broseph !!fxnDb+Ve4 (OP) replied with this 15 years ago, 3 hours later, 3 hours after the original post[^][v]#33,078
@previous (Falco !PZmcClOUDk)
That really sounds gross.
What the Fuck? joined in and replied with this 15 years ago, 7 minutes later, 3 hours after the original post[^][v]#33,092
$40 for Chile made with ground meat?
Now I love a great bowl of Chile and have made so many kinds I have lost track. Once followed a recipe that used Filet Mignon and pork chops. File Mignon is a poor choice do to texture!!!!
Great Chile should be really cheep to make.
$40 will buy a nice dinner OUT - drinks not included of course
(Edited 45 seconds later.)
!ex2FoeCATg joined in and replied with this 15 years ago, 1 hour later, 5 hours after the original post[^][v]#33,142
That sounds good.
Broseph !!fxnDb+Ve4 (OP) replied with this 15 years ago, 1 hour later, 6 hours after the original post[^][v]#33,203
@33,092 (What the Fuck?)
Well that includes the costs of the bacon, the sour cream, the cheese, the bag of potatoes, the chives, etc.
What the Fuck? replied with this 15 years ago, 14 minutes later, 6 hours after the original post[^][v]#33,212
Looking over what you put into chile is impressive - Habanero is as serious a pepper as can be!!! I put them on a plate and put my arms OUT all the way out - Knife and fork to cut - Next time check out the aroma of that pepper after you cut it - Peaches and Apricots. Super high heat yet a sweetness and complexity - I have never tried bacon in chile - Bacon would/can improve just about anything. I tend to go slow on use of bacon because I do not want my pipes to clog up (internal pipes of course)
Nor did you say how many servings you ended up with. $40 may be no biggie when divided by such a number.
When in a rush I use a can of Trader Joes Chile - I add two roma tomatoes and one Pablano Chile - Ever stuff a green bell pepper?
Try a Pablano instead - Unless you live in New Mexico. Pablano's from New Mexico are multiple times hotter - Which can be great but NOT in mixed company.
I have a story to share about Chile and a French connection but its too late here and 1/2 way through a wee bit of Jack D's to for a nite cap.
I never ever discuss food on any forums I use so this has been a refreshing change of pace - Thank you for the topic
Deckard Cain !xhERPesk0k joined in and replied with this 15 years ago, 7 hours later, 14 hours after the original post[^][v]#33,445
I loveeeee chile! You can't go wrong, every pot is a new and different adventure =-O
I usually add in a tablespoon of Tabasco sauce, and I have some 750,000 Scoville sauce I put in, then let it sit for 6 hours. (For reference Tabasco is only about 7,000 scoville units, so the 750K sauce is a MONSTER)