|
I made Iron Leg's last Sunday; it was consumed on Monday for the bowl games. It was a hit, but I did enjoy it even more after it had been in the slow cooker on warm for about seven hours on Monday. A little thicker, richer. You'd probably be OK. Granted, my lower digestive tract paid for it dearly for about 12 hours afterward 
|
#
¿
Jan 9, 2012 16:07
|
|
|
|
| # ¿ Apr 26, 2024 15:04 |
|
|
physeter posted:Anybody have a good venison chili recipe? Someone just gave me a bunch of venison of varying cuts, from ground to loin. But they're all individually too small to do much of anything with, so I figure I'll make them into a giant super chili. I'd probably supplement it with some ground chuck or chorizo for flavor, but any typical recipe should suffice.
|
|
#
¿
Jan 16, 2012 16:52
|
|
|
Forgive the continued derail, but here's my cornbread of choice: http://www.cookbooksbase.com/firecracker-cornbread-recipe.html  at this being in the "Healthy Recipe Journal"
|
|
#
¿
Jan 18, 2012 15:07
|
|
|
On a related note, is chili and cinnamon rolls a thing anywhere else? They were always paired up for school lunches here in Nebraska, and even at age 30 I know a few people who, when hearing that I or somebody else is making chili, almost instinctively say, "Great! I'll make cinnamon rolls." I never really got it.
|
|
#
¿
Jan 18, 2012 18:46
|
|
|
The 1/4 tsp. turmeric really brings out the, uh
|
|
#
¿
Sep 21, 2012 16:24
|
|