Luv2Cook Profile - Allrecipes.com (12196968)

cook's profile

Luv2Cook


Luv2Cook
 
Home Town: Gas City, Indiana, USA
Living In: Columbus, Indiana, USA
Member Since: Feb. 2011
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Slow Cooking, Mexican, Italian, Southern
Hobbies: Hiking/Camping, Fishing, Music
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About this Cook
Love to cook on the grill when the weather permits. I always like to add my own personal twist to recipes to try and make them my own. I enjoy experimenting with food and making up my own recipes.
My favorite things to cook
Brisket, Ribs and chili.
My cooking triumphs
My wife volunteered me to make chili for a preschool fundraiser. I have never made a batch of chili for a large group. I made the chili in a 20 gallon pot for a couple of hundred people. We received numerous comments about it being the best chili they ever had and lots of requests for the recipe.
Recipe Reviews 2 reviews
Chili Seasoning Mix II
This is a very good start for those that don't want that bold chili taste. This mix did not have enough chili powder for my taste. Instead of 4 teaspoons you should start out with 4 Tablespoons of chili powder. I also added 1 teaspoon of paprika. I also only used 2 Tablespoons of flour. When browning my 2.5 lbs ground beef I put about a tablespoon of chili powder in. Drain the grease then put about 3 to 4 tablespoons of the mix in with the ground beef to coat the meat as if you were making gravy. Add 1 large can of tomato juice, 4 cans 14.5 oz ea. of diced tomatoes. 70 oz's of undrained kidney beans, 1 large diced yellow onion, 1 diced green pepper, 1 diced red pepper, 2 stalks of diced celery. Cook until veggies are tender. Add straight chili powder to taste and you have hit a homerun. As I said, this is a very good base. just not enough chili powder for my taste.

1 user found this review helpful
Reviewed On: Oct. 26, 2013
Sausage Jalapeno Poppers
These were fantastic! I used one of the custom recipes which has you add the 3 green onions.I also cut the bacon in half and put it in a freezer bag and coated it with a TBSP of brown sugar and let it marinate overnight before wrapping the peppers. Out of this world good!

2 users found this review helpful
Reviewed On: Feb. 8, 2011
 
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