AFTERBURNER CHILI
I developed this recipe while I was in the U.S. Navy stationed at NAS Whidbey Island, attached to the World Famous VA-165 Boomers as an AQ. Although the A6-E Intruder did not have afterburners, I am sure you will think the name is appropriate after you have a bowlful. Afterburner Chili was created in response to my best friend's (Deli) challenge that an Iowa boy can't out chili a Texan. He stood corrected! After he went screaming to the sink. Ha! Ha! Ha! This, at least for me, is definitely a Winter dish. I now live in Florida and do not make it as often as it does not get cold enough for this chili. When my Canadian wife {Loon Lake, Sask.} and I were in college in Iowa she used it as study food.
Provided by Chef Mad Doc
Categories Beans
Time 2h15m
Yield 10-12 oz. bowls, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Start by browning the ground beef first. Drain, then rinse with hot water. Brown your sausage separately, and drain, but DO NOT rinse with hot water.
- WARNING! Do not use a pan/pot coated with Teflon this chili eats Teflon!
- While browning your meats, pour the tomato juice or V-8 in to your Dutch oven or cast iron pot. Bring to a simmer.
- Mix in the ground red, white, and black pepper as well as the salt & chili powder into the tomato/V8 juice. Then add the whole 2 oz. bottle of Tabasco, the entire jar of jalapeños with juice, and 2 cans of undrained hot chili beans.
- Now add the browned meats and stir to mix well.
- Add mushrooms, onions, smashed garlic and bay leaf then stir.
- *WARNING!* DO NOT use both types of Dave's Insanity sauce!
- Lastly add the Dave's Insanity Sauce or Dave's Temporary Insanity Sauce, once again, and mix extremely well.
- Place the lid on your pot and keep on a low simmer for two (2) hours stirring occasionally with a wooden spoon.
- After two (2) hours remove lid and inhale deeply through the nose. If your eyes and mouth water then it is done. If not, then stir and let it simmer another thirty (30) minutes to one (1) hour stirring cassionally. Remove bay leaf and serve.
- The usual accompaniments are either my Dad's favorite, a Peanut Butter Roll, which is just creamy PB on a single slice of bread, rolled up, then dipped it into the chili along with a chunk of white onion on the side to eat like an apple.
- Or a simple Grilled Cheese sandwich on the side made with bread & cheese(s) of your choosing.
- Also goes well served Mount Baker Style on top of spaghetti with copious amounts of shredded cheddar cheese.
- Enjoy!
RON'S AFTERBURNER MEXICAN HOT SAUCE
Light up your life with the best hot sauce you'll ever taste. This sauce is simmilar to Pico Pica. I like it because it can be used on any food requiring a little nip to the tongue. I love Pico Pica but it's hard to find in the Midwest. Soooooo, after a lot of research, I decided to make my own tasty hot sauce. Try it. If you are a hot sauce lover, you'll like this one. There are two versions. The original, made with dried red chili peppers and the one for the brave at heart, made with Habanero's.
Provided by Chef Ronald R.
Categories Low Protein
Time 35m
Yield 3 -8 oz. bottles
Number Of Ingredients 11
Steps:
- Make sure the red chili peppers are the hot dried type with stems removed. Bring all ingredients, except tomato sauce, to a boil, turn down heat and simmer about ten minutes. Remove from heat and let cool. Place in blender and add tomato sauce. Add carrot at this point if using Habanero recipe. Blend until smooth. Add a little more water if to thick.
- If you use the Habanero's recipe make sure you include the seeds. If you want to tone it down a little then remove the seeds.
AFTERBURNER
Make and share this Afterburner recipe from Food.com.
Provided by Alia55
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Shake the ingredients together in a cocktail shaker with ice.
- Strain into a cocktail glass.
- Add slice of strawberry to side of cocktail glass if desired.
Nutrition Facts : Calories 144.7, Sodium 0.8, Carbohydrate 1.4, Sugar 1.4, Protein 0.1
AFTERBURNER PICKLES
This recipe is from the sister-in-law of a friend of my mother's. Really. The friend brought them to a meeting we went to and people started raving about them. I hesitated because I am not that fond of jalapenos. And then my mother made some. And I tried them. Oh MY! Your Mileage May Vary on the ingredients. These are really good with swiss cheese on rye.
Provided by CraftScout
Categories Lunch/Snacks
Time P21DT20m
Yield 1 gallon of pickles
Number Of Ingredients 3
Steps:
- Take all the pickles out of the jar. Pour out the juice. Slice up the pickles.
- You just layer it: pickles, sugar, and then jalapenos. You use almost the whole bag of sugar. Fill the jar back up with the layers.
- Cover and sit on your counter. About every 3 days flip it over. My mom's friend left it out for 3 weeks. That's it. Pretty easy.
Nutrition Facts : Calories 9454.6, Fat 13.1, SaturatedFat 2, Sodium 45958.4, Carbohydrate 2409.4, Fiber 52.5, Sugar 2369.5, Protein 23.2
CHILLI (MINUS THE HEARTBURN)
Regular chilli gives me wicked bad heartburn, so this crock pot recipe lets me eat it without suffering!!!
Provided by SoupCookie
Categories Low Cholesterol
Time 5h10m
Yield 8 cups, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cook and "scramble" beef on stove top.
- In crock pot, layer ingredients in the following order: celery, cooked beef, tomato sauce, diced tomatoes, kidney beans + liquid, black beans + liquid, red pepper, spices. Give it a quick stir.
- Cook on High for 5 hours or Low for 8 hours.
- Freezes well for up to a month.
Nutrition Facts : Calories 375.6, Fat 8.9, SaturatedFat 3.3, Cholesterol 49.1, Sodium 829.1, Carbohydrate 47.3, Fiber 14.5, Sugar 9.6, Protein 29.4
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