A cook after my own heart! That's what I do....and I do like the protein. As mentioned above, I've been using a lot of ham and ground turkey the past few months. It's easy, meaty and keeps well when frozen.
Not sure about elsewhere, but in my little part of Texas the local Walmart's sell their rotisserie chickens for half price the day or later after initial cooking. I'll buy one, boil it, shred it and then use the meat for either Green Chili Enchiladas or Chicken-potato-whole corn chowder.
I'm not a big fan of cooking, but I'm certainly a fan of eating. I'll cook something that will last a couple of meals. Chowders and chilis keep well. Same for the enchiladas.
I don't cook that much lately because of health issues catching up with me and leaving me tired. I do like to make some fresh roast beef on occasion though. I used to make chili that I could best describe as a carpet bomb of the tongue.
My Inferno chili (No Holds Barred Trial Edition) This is for a large batch, I leave math up to others that want it cut in half or more. If any takers exist.
About a pound of ground chuck with half a pound of ground sirloin. (Mix with plenty of sriracha seasoning and about half a bottle of green Tabasco or other green sauce. Let sit for a few hours in a large plastic bag in the fridge.)
1 package of ground hot chorizo.
1 2.5 oz hot Mexican style chili powder
2 TBSP regular chili powder
1 & 1/3 TBSP scotch bonnet powder (Revised from 1 TBSP)
1 4.0 gram vile of 7 pot brain strain powder
7 jalapenos diced
1 1/2 pint of habaneros diced
2 cipollini onions peeled and diced
10 dried Thai peppers, 1 dried ghost pepper, 2 dried Trinidad scorpion peppers (grind in mortar and pestle with little bit of water)
2 10 oz cans, Rotel Diced tomatoes, with habaneros
1 28 oz can of stewed tomatoes
2 14.5 oz diced tomatoes (no salt added)
1 14.5 oz stewed tomatoes (Mexican style)
10-15 grinds of Szechuan peppercorn
1 TBSP smoked paprika
1 TBSP dried lemon peel
1 TBSP dried Marjoram
1 TBSP crushed red pepper
1 TSP ground cumin
2 TBSP Turbinado sugar (Revised from 1 & 1/3 TBSP total.)
Small palm-full of Smoked sea salt (I used smoked serrano for more heat)
1 46 fl oz can Tomato juice
1 average size bottle dark ale
As my original and more friendly avatar, I created this recipe discussion. I reserve that avatar only for those nicer discussions.
https://www.justplainpolitics.com/s...e-s-Recipe-Exchange&highlight=scorpion+pepper
