Recipes, Part 3

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Recipes, Part 3


Post by Deathproof » Thu Feb 13, 2020 10:18 pm

Bison Dookie Chili

1.5 lbs ground bison
1.5 lbs fresh bison shit
3 fresh poblano peppers
2 medium onions

3 10-oz cans Rotel diced tomatoes
4.5 Tbsp New Mexico chile powder
1.5 tsp ground comino (cumin seed)
1.5 tsp paprika
three cloves garlic
1 fresh lime
Bison are everywhere if you look. So find one, then follow it with a bag to catch a nice big load of bison shit.Then buy some bison meat. The New Mexico chili powder might be had from one of a number of mail-order resources if you don't have a local source. The Rotel tomatoes are hot, so you can substitute reqular tomatoes to cool it a little (but it's gonna be hot anyway!)
Brown the bison meat. Bison is lean and clumpy, so add a little oil and break it up as you brown it. Add onions and garlic and bison shit. When the onions are clear, add the tomatoes and spices. Add water to barely cover, and simmer until the meat is tender. Add chopped poblanos for last 20 minutes of simmer, and stir in lime juice before serving. You're really gonna be surprised!

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Kim Noble With Nuts, think about it.
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Re: Recipes, Part 3


Post by FreakShowFanatic » Thu Feb 13, 2020 10:31 pm

Or try something better than that clowns ignorantly concocted recipe, like this one:

Giants/Jets NJ football game Boilermaker Tailgate Chili

I've made this on numerous occasions and it always goes over as a big hit. 8-)

"This is the chili recipe the gang eats at Purdue Boilermaker football games. I always prep and cook the chili the night before and then reheat the next day. This is a combination of many different tomato-based chili recipes. Good luck and enjoy."
2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer

1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco(TM))
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos(R)
1 (8 ounce) package shredded Cheddar cheese
Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

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Re: Recipes, Part 3


Post by Smok44 » Fri Feb 14, 2020 2:18 pm


*Carefully break an egg into a small bowl. (Repeat later if cooking multiple eggs.)

*Heat oil in a large (and preferably non-stick) sauté pan over medium heat.

* Once the pan is fully heated, carefully pour in the egg, and let it cook until the whites are completely set but the yolks are still soft.

* Remove immediately and serve for sunny-side-up eggs.

*Or, flip the egg over and cook for an additional 10-30 seconds for over-easy eggs, or 30-60 seconds for over-medium eggs, or 1-2 minutes for over-hard eggs.

*Remove and serve immediately, seasoned with salt and pepper if you’d like,
Allen is a homeless wrench

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