Recipe: Slow Cooker Jalapeno Chili

This slow cooked chili ambushed many at a workplace potluck lunch with its heat. The secret is leaving the seeds intact on 1 or 2 jalapeno peppers. Cumin powder lends a distinctive aroma to the chili. Additional heat furnished by chili powder, red pepper and a dash ghost pepper chili added to meat while browning in a pan.

  • 8 oz, Angus Ground Beef Chuck 80%/ 20%
  • 8 oz., Ground Lamb
  • 8 oz, Ground Pork – Fixed
  • 9 oz(s), Onions, raw
  • 56.00 g, Garlic, raw
  • 4.50 oz(s), Peppers, jalapeno, raw
  • 6oz can (10 tbsp ea.), Tomato Paste
  • 14.5oz can (1 4/5 cups ea.), Fire Roasted Diced Garlic Tomato
  • 6 fluid ounce, Water – Municipal
  • 1 tbsp, Spices, chili powder
  • 2 tbsp, Spices, cumin seed
  • 2 tbsp, Spices, paprika
  • 1 tbsp, Spices, cinnamon, ground
  • 0.50 tbsp, Spices, pepper, black
  • 1 tsp, Spices, pepper, red or cayenne
  • 8 oz, Fresh Lean Ground Turkey With

Best. Turkey. Ever.

My 2011 Thanksgiving turkey turned out to be a winner. I thought I wanted a fried turkey this year, but ended up throwing this bird onto the Weber grill to smoke for nearly 3 hours. Initially, I started with one bank of coals; but when I saw that temperatures weren’t rising after the first hour,…

Vinegar-brined Turkey pt 2

The turkey brined in vinegar for 14 hours bottom side first then another 12 hours breast side. On the morning before roasting, I also brined in a soy-water solution, which in my opinion didn’t really accomplish much. I then stuffed the cavity with garlic cloves and roasted the bird in the oven at 375 for…

Vinegar-brined Turkey pt 1

My 12-pounder brined breast up in the fridge for the past 14 hours. I turned it breast-down for the next 12-14 hours. The vinegar brine I’m risking this year is an apple-cider vinegar brine, with chopped garlic, garlic powder, black powder and a little salt. It is generally the same brine I use for frying…