Category: Soups, Chili & Sauces

Ingredients

• 1 lb lentils
• 2 big onions
• 4-5 big stalks of celery
• 3-5 big carrots
• 1/4 lb bacon
• 3-4 hot dogs
• 2 tablespoons of garlic ( 3-4 cloves)
• 1/4 stick butter
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 tablespoon hot sauce
• 2 tablespoons Worcestershire sauce
• 3 tablespoons vinegar
• 1 tablespoon oregano
• 1 teaspoon basil
• 1 can diced tomatoes
• 4 chicken bullion cubes
• 4 beef bullion cubes
• optional- ditaline or tiny pasta.

Directions

Soak lentils for 2 hours, during which time drain and rinse them 2-3 times.  Simmer ham bone 1-2 hours based on size.  Chop onions, celery, peeled carrots, hot dogs and bacon. Put butter and bacon in a separate pot.  Brown and remove bacon.  Once the bacon is removed from the pot put onions, celery and carrots in the pot.  Cook veggies until tender.  Once the veggies are tender add garlic.  Add salt,  pepper, hot sauce, Worcestershire sauce, vinegar, oregano, basil and diced tomatoes.  Drain lentils and add to pot. Then add the liquiad from the ham bone pot.  Cut meat off the ham bone. Put ham bone in pot with everything else.  Add chicken and beef bullion cubes and bring to a boil.  Then lower to a simmer. Cut ham into cubes.  Cook until lentils are tender.  Once tender, remove ham bone and place in garbage.  Then add in hot dogs, bacon, and ham.  Let simmer for about 5- 10 mins.   Then eat.

A wise frog once said, “It isn’t easy being green”, but it’s worth it!

1 quart of Tomatillo Puree – Husked and diced, pureed in blender
7 green bell peppers, also pureed in blender
1 teaspoon salt
2 tablespoons sugar

4 cubanelle peppers, finely chopped/ground
6 jalepeno peppers, finely chopped/ground
2 habanero peppers, finely chopped/ground
1/2 red onion, diced
3 slices of bacon, diced
1 pork chop, diced
1/2 pound chicken, diced
1 pound ground bison
1/2 pound stir fry steak, diced
(More red meat will add red to the green and turn it brown. Careful with the colors!)

1 can black beans
1 can red kidney beans
1 can black-eyed peas
1 bottle of beer

Seasonings to taste.
Garlic
Chili powder
Cumin
Red & Black pepper
Parsely, oregano, basil

Cook pureed tomatillos and green peppers with salt and sugar until a nice sauce is formed.
Fry hot peppers, onion, and meats in butter and olive oil. Add to sauce.
Add beans and beer.

Simmer forever while stirring constantly.

Ingredients

Meat
3 Pounds of Ground Buffalo
1 Pound of Stir Fry Steak – Diced
1 Pork Chop – Diced
1/2 Pound Bacon – Diced
!/2 Pound Irish Bacon – Diced

Onion
1 Finely Chopped Red Onion
(Some Finely Chopped Scallions would be nice here.)

Hot Peppers
5 Ground Fresh Large Habenero Peppers
10 Ground Fresh Green Jalepeno Peppers

Sweet Peppers
4 Fresh Sweet Green Peppers – Diced
2 Fresh Sweet Red Peppers – Diced
2 Fresh Sweet Yellow Peppers – Diced
2 Fresh Sweet Orange Peppers – Diced

Olive Oil as needed

2 Twelve Ounce Bottles of Beer

Beans – 15.5 oz cans – Drained and Rinsed
(or Not Drained and Rinsed.)
2 cans Black Eyed Peas
1 can Cannellini Beans
1 can Dark Red Kidney Beans
3 cans Black Beans

Tomatoes – 28 oz cans
2 cans Tomato Sauce
1 can Petite Diced Tomatoes
1 can Crushed Tomatoes

1 10-12 oz can or jar of Beef Gravy

1/4 cup Sugar

Spices
3 TBS Garlic Powder
3 TBS Chili Powder
1 1/2 TBS Crushed Red Pepper
1 1/2 TBS Ground Red Cayenne Pepper
1 1/2 tsp Red & Black Pepper
1 1/2 tsp Garlic Pepper
(This list is just a start – Add at will, at your own risk off course.)

Coat the inside of the Large Pot with Olive Oil.

Fry the Fresh Peppers and the Onion in Olive Oil until brown, then add to Large Pot.

Fry the Meats in Olive Oil with the Spices until brown, then add to Large Pot.

Add Beer to Large Pot.

Add Beef Gravy to Large Pot.

Add Tomatoes, Sugar and Beans to Large Pot.

Simmer at Very Low Heat Forever while stirring constantly.
Makes Four Servings.

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Post Script:
Ok, here’s the Secret – There is no recipe etched in stone!
Feel free to get experimental and change it around a bit to keep it interesting.

For example:
Try adding some chicken all diced up.
Or:
You can replace some of the Beans with whatever color Beans you like.
Color keeps it interesting!
Or Add:
Something Else!

Enjoy!

This recipe grows in the making.

Feel free to add anything, or add Everthing!

In the Big Frying Pan, Brown:

6 Strips of Bacon
1 pound of Ground Buffalo
1 pound of Diced Chicken Breast
1/2 pound of Sweet Italian Sausage
1/2 pound of Hot Italian Sausage
Peppers
Onions

When Browned, add the above to the Big Pot with:

1 Large can of Chicken Broth
1 Small can of Beef Broth
2 cans of Tomato Sauce
1 can of Crushed Tomatos

3 cans of Red Kidney Beans
1 can of Black Beans
1 can of Black-Eyed Peas
Peas
Corn
Carrots
Garlic
Crushed Hot Peppers
Black Pepper
Red Pepper
Ground Mustard
Chili Powder
1 pound Elbow Macaroni
1/2 pound Egg Noodles

Simmer over very low heat forever.
Makes Four Servings.

Serves: 10

Ready In: 30-60 minutes

Ingredients:

• 6 cups milk, divided
• 1/2 Tabasco Sauce, PLUS
• 3/4 teaspoon Tabasco Sauce
• 3 tablespoons Worcestershire sauce
• 1 1/2 strips bacon, coarsely chopped
• 1/3 cup onion, coarsely chopped
• 2 tablespoons chicken bouillon granules
• 4 1/2 tablespoons cornstarch
• 1 jar (16 oz. size) Cheez Whiz
• 1 can (12 oz. size) beer

Instructions:

Combine 5 2/3 cups milk, Tabasco and Worcestershire sauces in a large pot. Stir to combine well.

In a heavy skillet, saute bacon until crisp; pour off half the fat. Add onion; stir and cook until wilted. Add chicken bouillon and cook, stirring 3 or 4 minutes.

Add bacon mixture to milk mixture and heat over medium heat. When milk begins to steam (at about 180) combine cornstarch and reserved 1/3 cup milk, stirring until smooth. Stir mixture into hot milk mixture and cook, stirring frequently, until soup thickens.

Add Cheez Whiz, stirring almost constantly. Stir in beer, including the foam. Strain through a metal mesh strainer into a large bowl. If necessary, reheat.