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Yo Tim!
Here's the weekend's campground spot.
http://www.nvrpa.org/park/pohick_bay/content/camping This place also has a nice boat ramp, and it's where we put in when younger daughter brings kids for a play-day at a boater's beach in Belmont Bay. Oh, lest I forget, here's the chili recipe I mentioned: 1½ pounds ground beef round 2 medium yellow onions, chopped (2 cups) 1 medium celery rib, chopped (1/2 cup) 4 large garlic cloves, minced 3 tablespoons chili powder 4 tablespoons paprika ½ tablespoon chopped fresh basil leaves or ½ teaspoon dried, crumbled ½ tablespoon chopped fresh oregano leaves or ½ teaspoon dried crumbled ½ tablespoon chopped fresh thyme leaves or ½ teaspoon dried, crumbled 1 teaspoon ground cinnamon ½ teaspoon cayenne pepper 2 teaspoons ground cumin ½ teaspoon crushed red pepper ¼ teaspoon ground allspice Salt, optional, and freshly ground black pepper to taste 1 28-ounce can peeled tomato in puree, undrained 1 8-ounce can tomato sauce ½ cup water Toppings - as desired ¾ cup grated sharp Cheddar cheese (5 ounces) 1 medium yellow onion, chopped (1 cup) 1 15 ½ ounce can dark red kidney beans, heated and drained Oyster crackers 1. In a large skillet, brown ground beef, onions, celery, and garlic over medium-high heat until the beef is browned and the onions are limp, about 5 minutes. Drain off all fat. 2. 2. Transfer meat mixture to a 3 ½ quart or larger crockery slow-cooker and combine with remaining ingredients except spaghetti and toppings. Stir to mix well. Cover and cook on low for 7 to 9 hours or on high for 3 ½ to 4 ½ hours. Stir once during the last hour if cooking on high. 3. About 30 minutes before serving, cook spaghetti according to package directions. Drain and keep warm. I don't put the beans in the chili, but serve them on the side for those who want them. I also make some elbow macaroni and serve it on the side. I don't put the red pepper in 'cause Sandy doesn't like it. But, I serve some homemade chipotle hot sauce on the side. |
Yo Tim!
John H wrote:
Here's the weekend's campground spot. http://www.nvrpa.org/park/pohick_bay/content/camping This place also has a nice boat ramp, and it's where we put in when younger daughter brings kids for a play-day at a boater's beach in Belmont Bay. Oh, lest I forget, here's the chili recipe I mentioned: 1½ pounds ground beef round 2 medium yellow onions, chopped (2 cups) 1 medium celery rib, chopped (1/2 cup) 4 large garlic cloves, minced 3 tablespoons chili powder 4 tablespoons paprika ½ tablespoon chopped fresh basil leaves or ½ teaspoon dried, crumbled ½ tablespoon chopped fresh oregano leaves or ½ teaspoon dried crumbled ½ tablespoon chopped fresh thyme leaves or ½ teaspoon dried, crumbled 1 teaspoon ground cinnamon ½ teaspoon cayenne pepper 2 teaspoons ground cumin ½ teaspoon crushed red pepper ¼ teaspoon ground allspice Salt, optional, and freshly ground black pepper to taste 1 28-ounce can peeled tomato in puree, undrained 1 8-ounce can tomato sauce ½ cup water Toppings - as desired ¾ cup grated sharp Cheddar cheese (5 ounces) 1 medium yellow onion, chopped (1 cup) 1 15 ½ ounce can dark red kidney beans, heated and drained Oyster crackers 1. In a large skillet, brown ground beef, onions, celery, and garlic over medium-high heat until the beef is browned and the onions are limp, about 5 minutes. Drain off all fat. 2. 2. Transfer meat mixture to a 3 ½ quart or larger crockery slow-cooker and combine with remaining ingredients except spaghetti and toppings. Stir to mix well. Cover and cook on low for 7 to 9 hours or on high for 3 ½ to 4 ½ hours. Stir once during the last hour if cooking on high. 3. About 30 minutes before serving, cook spaghetti according to package directions. Drain and keep warm. I don't put the beans in the chili, but serve them on the side for those who want them. I also make some elbow macaroni and serve it on the side. I don't put the red pepper in 'cause Sandy doesn't like it. But, I serve some homemade chipotle hot sauce on the side. Allspice? Never thought of that for chili. Well, why not. |
Yo Tim!
On Mar 11, 12:01*pm, John H wrote:
Here's the weekend's campground spot. http://www.nvrpa.org/park/pohick_bay/content/camping This place also has a nice boat ramp, and it's where we put in when younger daughter brings kids for a play-day at a boater's beach in Belmont Bay. Oh, lest I forget, here's the chili recipe I mentioned: 1 pounds ground beef round 2 medium yellow onions, chopped (2 cups) 1 medium celery rib, chopped (1/2 cup) 4 large garlic cloves, minced 3 tablespoons chili powder 4 tablespoons paprika tablespoon chopped fresh basil leaves or teaspoon dried, crumbled tablespoon chopped fresh oregano leaves or teaspoon dried crumbled tablespoon chopped fresh thyme leaves or teaspoon dried, crumbled 1 teaspoon ground cinnamon teaspoon cayenne pepper 2 teaspoons ground cumin teaspoon crushed red pepper teaspoon ground allspice Salt, optional, and freshly ground black pepper to taste 1 28-ounce can peeled tomato in puree, undrained 1 8-ounce can tomato sauce cup water Toppings - as desired cup grated sharp Cheddar cheese (5 ounces) 1 medium yellow onion, chopped (1 cup) 1 15 ounce can dark red kidney beans, heated and drained Oyster crackers 1. * * *In a large skillet, brown ground beef, onions, celery, and garlic over medium-high heat until the beef is browned and the onions are limp, about 5 minutes. *Drain off all fat. 2. * * *2. *Transfer meat mixture to a 3 quart or larger crockery slow-cooker and combine with remaining ingredients except spaghetti and toppings. *Stir to mix well. *Cover and cook on low for 7 to 9 hours or on high for 3 to 4 hours. *Stir once during the last hour if cooking on high. 3. * * *About 30 minutes before serving, cook spaghetti according to package directions. *Drain and keep warm. I don't put the beans in the chili, but serve them on the side for those who want them. I also make some elbow macaroni and serve it on the side. I don't put the red pepper in 'cause Sandy doesn't like it. But, I serve some homemade chipotle hot sauce on the side. Thanks John. I'm looking forward to trying it. I've got it copied and filed. |
Yo Tim!
On 3/11/11 5:51 PM, Tim wrote:
On Mar 11, 12:01 pm, John wrote: Here's the weekend's campground spot. http://www.nvrpa.org/park/pohick_bay/content/camping This place also has a nice boat ramp, and it's where we put in when younger daughter brings kids for a play-day at a boater's beach in Belmont Bay. Oh, lest I forget, here's the chili recipe I mentioned: 1 pounds ground beef round 2 medium yellow onions, chopped (2 cups) 1 medium celery rib, chopped (1/2 cup) 4 large garlic cloves, minced 3 tablespoons chili powder 4 tablespoons paprika tablespoon chopped fresh basil leaves or teaspoon dried, crumbled tablespoon chopped fresh oregano leaves or teaspoon dried crumbled tablespoon chopped fresh thyme leaves or teaspoon dried, crumbled 1 teaspoon ground cinnamon teaspoon cayenne pepper 2 teaspoons ground cumin teaspoon crushed red pepper teaspoon ground allspice Salt, optional, and freshly ground black pepper to taste 1 28-ounce can peeled tomato in puree, undrained 1 8-ounce can tomato sauce cup water Toppings - as desired cup grated sharp Cheddar cheese (5 ounces) 1 medium yellow onion, chopped (1 cup) 1 15 ounce can dark red kidney beans, heated and drained Oyster crackers 1. In a large skillet, brown ground beef, onions, celery, and garlic over medium-high heat until the beef is browned and the onions are limp, about 5 minutes. Drain off all fat. 2. 2. Transfer meat mixture to a 3 quart or larger crockery slow-cooker and combine with remaining ingredients except spaghetti and toppings. Stir to mix well. Cover and cook on low for 7 to 9 hours or on high for 3 to 4 hours. Stir once during the last hour if cooking on high. 3. About 30 minutes before serving, cook spaghetti according to package directions. Drain and keep warm. I don't put the beans in the chili, but serve them on the side for those who want them. I also make some elbow macaroni and serve it on the side. I don't put the red pepper in 'cause Sandy doesn't like it. But, I serve some homemade chipotle hot sauce on the side. Thanks John. I'm looking forward to trying it. I've got it copied and filed. Did you write it down in longhand, take a Polaroid of the screen, or use a carbon paper rubbing technique? :) |
Yo Tim!
On Mar 11, 5:09*pm, Harryk wrote:
On 3/11/11 5:51 PM, Tim wrote: On Mar 11, 12:01 pm, John *wrote: Here's the weekend's campground spot. http://www.nvrpa.org/park/pohick_bay/content/camping This place also has a nice boat ramp, and it's where we put in when younger daughter brings kids for a play-day at a boater's beach in Belmont Bay.. Oh, lest I forget, here's the chili recipe I mentioned: 1 pounds ground beef round 2 medium yellow onions, chopped (2 cups) 1 medium celery rib, chopped (1/2 cup) 4 large garlic cloves, minced 3 tablespoons chili powder 4 tablespoons paprika tablespoon chopped fresh basil leaves or teaspoon dried, crumbled tablespoon chopped fresh oregano leaves or teaspoon dried crumbled tablespoon chopped fresh thyme leaves or teaspoon dried, crumbled 1 teaspoon ground cinnamon teaspoon cayenne pepper 2 teaspoons ground cumin teaspoon crushed red pepper teaspoon ground allspice Salt, optional, and freshly ground black pepper to taste 1 28-ounce can peeled tomato in puree, undrained 1 8-ounce can tomato sauce cup water Toppings - as desired cup grated sharp Cheddar cheese (5 ounces) 1 medium yellow onion, chopped (1 cup) 1 15 ounce can dark red kidney beans, heated and drained Oyster crackers 1. * * *In a large skillet, brown ground beef, onions, celery, and garlic over medium-high heat until the beef is browned and the onions are limp, about 5 minutes. *Drain off all fat. 2. * * *2. *Transfer meat mixture to a 3 quart or larger crockery slow-cooker and combine with remaining ingredients except spaghetti and toppings. *Stir to mix well. *Cover and cook on low for 7 to 9 hours or on high for 3 to 4 hours. *Stir once during the last hour if cooking on high. 3. * * *About 30 minutes before serving, cook spaghetti according to package directions. *Drain and keep warm. I don't put the beans in the chili, but serve them on the side for those who want them. I also make some elbow macaroni and serve it on the side. I don't put the red pepper in 'cause Sandy doesn't like it. But, I serve some homemade chipotle hot sauce on the side. Thanks John. I'm looking forward to trying it. I've got it copied and filed. Did you write it down in longhand, take a Polaroid of the screen, or use a carbon paper rubbing technique? * :) hey man, I'm not in the stone age any more. Think Xerox, Harry. Xerox! |
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