| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 1/2 x ca. 450 g | Smoked Elk Sausage; (I have a friend who trades it to me for powder), or use any other meat you like smoked |
| 1 1/2 x ca. 450 g | Ground beef or whatever meat you want. "Chile Meat" has too much gristle and fat for my taste. |
| 1 gross | onion yellow |
| 4 | Stalks of celery; with some dark leaves if possible, chopped |
| 1 Teelöffel | (level) minced garlic (or more if you like it like I do) |
| 5 gross | Fresh tomatoes; chopped, up to 6 |
| 4 gross | Red Jal. pods; seeds cut out and veined, chopped, (green works too), up to 6 |
| 4 | Ripe hot cherry pods; seeds cut out and veined, chopped, up to 6 |
| 3 | Ripe Aji Amarillo pods; seeds cut out and veined, chopped |
| 2 | Chipotle pods; chopped or ground, up to 4 |
| 6 | Tepins crushed or ground; seeds & all |
| 1 Dose | (small) chopped or sliced black olives (2 handsfull) |
| 3 Dose | (10.75 oz.) low-salt cream of tomato soup |
| 1 Teelöffel | (heaping) spicy mustard |
| 1 Dose | Dark red kidney beans; (if you like chili with beans) |
| 1 | Bottle Colgin's smoke sauce; (4 oz, don't substitute if you can find it) |
| 2 Esslöffel | Lowrey's season salt or similar type rub- add to taste; up to 6 |
| 1 Teelöffel | "Old Hickory Smoke Salt"; (Spice Islands), up to 2 |
| 1 Esslöffel | A-1 |
| 1/2 Teelöffel | Lemon pepper |
| 1 Teelöffel | parsley dried |
| |
