- Joined
- Oct 8, 1998
- Messages
- 8,917
Yeah, yeah, so it's a Black Sabbath song. 
It's also cutting up stuff with an Izula!
I had to cheat a bit with the green peppers because the green peppers in three local stores look like fresh hell. So, I have been trying out the frozen diced peppers from one store and they are incredibly fresh and I use them in a pinch.
You want the equivalent of two large Tejas (Vidalia) sweet onions, one nasty hot yellow onion and two green peppers. If you want Christmas Chili, use a yellow, red and orange colored one to boot!
Stoplights...some folks call them.
I use beef stew meat and cut them down, or in this case Wifey did, to the size of a playing die - perhaps just a tad larger and they will cook down to about the size of a playing die or a bit smaller...
In a crockpot, dump two cans of Hunt's diced tomatoes and sweet onions, one can of Rotel Original or Extra Hot and one can of Bush's Chili Starter Medium or Hot to your taste. If you don't want it so sweet, use five cans of Rotel instead of the Hunt's. Turn it on low and then high to get that going while you cook and cut up the rest of the ingredients...
Sweet onions and peppers, chop and cook in a pan until they are carmelized. Dump them in the crock and stir that up with the rest of the gunk.
Dump the meat in your now empty frying pan, fry it up for a few minutes on low until you have a soup, the residual fat is cooking out of the meat. When you have the soupy effect, dump the soup and now you just have the meat. Dump one large nasty hot yellow onion in there chopped up with a 1/4 clove of garlic. Add one tablespoon of Ken Cook's Cajun Seasoning, use Tony Chachere's if you don't have Ken's, which you don't have, do you?
One teaspoon of the following, black pepper, cayenne pepper, chili powder, onion powder and garlic powder. Cook it all up and dump it in the crock.
Stir everything up.
All of the seasoning above? Repeat one more time in the crock and stir it up again.
Cook it on high for four hours or medium for about five or low for six. The acid from the maters combined with pre-cooking the beef will make it melt in your mouth. Stir it up once every 45-60 minutes after you get it going.
The Izula went through about 3 to 4 pounds of beef, had to cut through some extremely tough fat and fascia. Went through one nasty hot yellow onion and did the garlic. No loss of coating, still as sharp when we started. great knife!
If you had to clean squirrels, rabbits, fish, deer, etc., you wouldn't have any issues. Wifey said it filleted the beef very well when she was trimming through fat and connective tissue, like a razor blade.
It's also cutting up stuff with an Izula!
I had to cheat a bit with the green peppers because the green peppers in three local stores look like fresh hell. So, I have been trying out the frozen diced peppers from one store and they are incredibly fresh and I use them in a pinch.
You want the equivalent of two large Tejas (Vidalia) sweet onions, one nasty hot yellow onion and two green peppers. If you want Christmas Chili, use a yellow, red and orange colored one to boot!
Stoplights...some folks call them.
I use beef stew meat and cut them down, or in this case Wifey did, to the size of a playing die - perhaps just a tad larger and they will cook down to about the size of a playing die or a bit smaller...
In a crockpot, dump two cans of Hunt's diced tomatoes and sweet onions, one can of Rotel Original or Extra Hot and one can of Bush's Chili Starter Medium or Hot to your taste. If you don't want it so sweet, use five cans of Rotel instead of the Hunt's. Turn it on low and then high to get that going while you cook and cut up the rest of the ingredients...
Sweet onions and peppers, chop and cook in a pan until they are carmelized. Dump them in the crock and stir that up with the rest of the gunk.
Dump the meat in your now empty frying pan, fry it up for a few minutes on low until you have a soup, the residual fat is cooking out of the meat. When you have the soupy effect, dump the soup and now you just have the meat. Dump one large nasty hot yellow onion in there chopped up with a 1/4 clove of garlic. Add one tablespoon of Ken Cook's Cajun Seasoning, use Tony Chachere's if you don't have Ken's, which you don't have, do you?
One teaspoon of the following, black pepper, cayenne pepper, chili powder, onion powder and garlic powder. Cook it all up and dump it in the crock.
Stir everything up.
All of the seasoning above? Repeat one more time in the crock and stir it up again.
Cook it on high for four hours or medium for about five or low for six. The acid from the maters combined with pre-cooking the beef will make it melt in your mouth. Stir it up once every 45-60 minutes after you get it going.
The Izula went through about 3 to 4 pounds of beef, had to cut through some extremely tough fat and fascia. Went through one nasty hot yellow onion and did the garlic. No loss of coating, still as sharp when we started. great knife!
If you had to clean squirrels, rabbits, fish, deer, etc., you wouldn't have any issues. Wifey said it filleted the beef very well when she was trimming through fat and connective tissue, like a razor blade.
