I’m gonna call it beefaroni anyway, because these names are just ridiculous:
The dish commonly sold as “Beefaroni” (a trademarked name owned by Conagra Brands) has several regional and generic names. Depending on where you are in the US, the most common non-trademarked names for this ground beef and macaroni tomato skillet are American Goulash, American Chop Suey, Slumgullion, or Johnny Marzetti. [1, 2, 3]
Right?
Boy are deez tasty.
At any rate, I was hungry for it… and I am not a fan of the Chef Boyardee stuff/ (Sorry, Chef!) We would have this occasionally when I was growing up, and it’s a comfort meal I guess. It’s easy enough, and safe for the beef part these days, pretty economical.
Below is how I do it. How do you do it, & what do you call it?
Bring 4 quarts water to boil in a stock pot, ad the bouillon cubes, Italian blend, & Dash.
Brown the ground beef in your skillet, hit it will all those spices… or whatever you got or like. We don’t measure here. Season until you think it’s too much, then keep going a little bit.
Drop that Cavatappi or whatever pasta shape you dig into that water for 7 minutes or the recommended time on the box. Make sure you stir it up every once in a while.
Drain the pasta, leave a lil’ bit of pasta water, return it to the warm yet off burner.
Dump in the ground beef, the tomato soup, and stir like you practiced with the pasta.
Put it in a bowl and eat it.
Notes?
Yeah, tomato soup! Not tomato sauce, pasta sauce, tomato paste, crushed tomatoes, or any of that for me. This is cheap.
Obviously if you would prefer any of that, do it.
Sauteed onions, diced tomatoes, some type of beans, or even bell peppers would probably be great in this.
This is a memory I’m not messing with though. I’m keeping it basic and cheap.
I feel like it’s been a while since I posted a maze. Here’s 3, with black and white and color options for each. I have posted them on social media, but they’ll probably be slightly better quality here. Who hasn’t felt this winter to their core? Snow removal struggles and anger at poor Punxsutawney Phil have been all over social media.
I post this as I contemplate selling mazes on Etsy. Think there’s a market? I see other artists selling small *.pdf packs of printable mazes, coloring pages, or other hand-drawn puzzles or activity pages. A lot of the stuff you can find free online via Pinterest, or places like here on my blog or r/mazes. Are there people looking for paid downloads? They would of course probably be exclusive or only elsewhere available in my books. It’s certainly way more about art & expression than money, but it is cool to see my mazes on stuff, even if I’m my own biggest customer.
Oh, can’t forget a small bonus maze first since it’s Valentine’s Day!
You have to respect the chair. You can get an official one, or up your game and put out a walker, a table or even a statue of Jesus. Don’t park there if you didn’t shovel! Luckily now we don’t have to worry as much about it, but we lived in Dormont for years where no one really owned the spot in front of their place. The anger is real when someone ganks your spot after you labored for sometimes hours to clear it.
🌨️🪑🌨️🚗🌨️
The Snow-Shoveling Maze.
A lot of people are over it. We got hot with an amount of snow in our area what we haven’t seen since 2010, and it stayed cold for quite some time. Removal was difficult unless you kept up with it through the storm… and even then some folks had their sidewalks piled upon by the snow-plow trucks. Here you can do some scrawling instead of shoveling. This might work as a coloring page too? You can work back from the dead ends and the solution will be left.
❄️❄️🚪❄️
The Groundhog Day Maze.
Who doesn’t love Punxsutawney Phil? I guess a lot of people when he predicts 6 more weeks of winter. We can’t balk at tradition now, can we? If you get stuck in this maze, you might feel like Bill Murray in Groundhog Day.
There once was a groundhog from Punxy. Instead of consorting with skunks, he Sat with turkeys to gobble On that famous knob hill While all the bystanders got drunk, see?
❄️🌸🪻⛄
So there you have a winter maze drop. As always, if you take the time to complete one, please share it & tag me on social media. If you dig these free mazes, I have lots more. I urge you to also maybe buy a book or a T-shirt or hoodie. Also, let me know what you think about selling *.pdf downloads on Etsy. Is it worth it?
This is becoming a trend. I want to make a sandwich and don’t have the appropriate bread or bun. Thankfully, this lack of planning for a meatball sub brought forth the almighty Meatball Club (the Meatball Melt isn’t bad either). This was not a bad alternative, if I do say so myself.
I made some of my grilled chicken noodle soup that we had with a salad for dinner last night. I had some leftovers for lunch today and wanted a lil’ sandwich to go with it. Not much beats a local mom n’ pop pizza shop Italian Sub. I had some almost sort of close enough ingredients in the house, so I crafted my own.
In my humble opinion, the key to a great local sub shop Italian Sub is the toasting. The second key is to call it a sub and not a hoagie, grinder, hero or whatever other word yinz have for it. Maybe this would be less a Subwich and more a Submersible?
I didn’t have a sub roll, but I did have the super cheap hamburger buns. That worked, because it was lunch time and I didn’t need a foot long sandwich anyway.
The Italian …Subwich?
Here’s what I did…
I preheated the oven to 400° and gathered all my stuff.
I melted some butter & EVOO with garlic powder, onion powder, & Italian seasoning in the microwave in a microwave safe bowl.
I spread the butter on the insides of the bun, sprinkled on a tiny bit of shake cheese, and toasted it inside up in the oven for 5 minutes on a sheet pan.
I stacked the cold cuts, cheese, & veggies like this from the bottom up on the bottom bun: Turkey, hard salami, provolone cheese, ham, hard salami, jarred roasted red peppers, sliced black olives, shredded Parmesan from a tub,
I put a slice of provolone on the inside of the top bun.
I put it back in the oven for 6 minutes.
I took it out & assembled the sandwich.
I brushed a little more melted butter/spices on the top, and put it back in… this time on convection at 350° for two minutes because why not?
I bought it out and it definitely gave me mom n’ pop pizza shop vibes. Those slightly burnt edges make it kick.
My wife likes the Roasted Red Pepper Italian dressing & some mayo on hers. If you’re going to comment that you don’t like back olives, can’t eat roasted red peppers, or would add onions, lettuce, & tomato… I’ll lift the weight off of your shoulders and ask how you’d make this yours?
If you are here to say bread, meat, or cheese are not for you and/or ask what you can substitute, I’ll say “Bean Soup” to you.
I asked Gemini to pull out an ingredient list, and it did this whole ass thing, so I’ll paste it all below for the “jump to the recipe” crowd. It’s funny how it says to slice the bun like this isn’t the ~$1 pack of 8 from Aldi. It does know what “shake cheese” is though. Do other people call it that, or just me? It adds some wild stuff all inferred from my text above.
Ingredients
This is for one sandwich, but is easily scalable for a crowd!
The Butter Brush & Dressing
1 Sub Bun (or your favorite hoagie roll)
2 Tbsp Butter (unsalted or salted)
1 Tbsp Extra Virgin Olive Oil (EVOO)
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Italian Seasoning
2-3 Tbsp Sweet Italian Dressing (or another vinaigrette of your choice)
1-2 tsp “Shake Cheese” (the grated Parmesan from a container)
The Filling
2 Slices Provolone Cheese
3-4 Slices Turkey (deli slices)
3-4 Slices Ham (deli slices)
6-8 Slices Hard Salami (layered)
2 Tbsp Jarred Roasted Red Peppers (drained)
1 Tbsp Sliced Black Olives
1-2 Tbsp Shredded Parmesan (from a tub, for texture)
Wife’s Variation (Optional)
Roasted Red Pepper Italian Dressing
Mayonnaise
Instructions
1. Preheat and Prep the Butter
Preheat your oven to 400°F.
In a microwave-safe bowl, melt the butter and EVOO together.
Stir in the garlic powder, onion powder, and Italian seasoning. Set aside.
2. Toast the Bun
Slice your bun open and lay both halves on a sheet pan, inside-up.
Brush a generous layer of the seasoned butter mix onto the insides of both buns.
Sprinkle the insides with a tiny bit of the “shake cheese”.
Toast the buns in the oven for 5 minutes, or until the edges are just starting to brown.
3. Build the Base
Remove the buns from the oven.
Pour a drizzle of the Sweet Italian Dressing onto the inside of both buns—don’t saturate it, just a light coat.
On the bottom bun, stack the cold cuts, cheese, and veggies in this order:
Turkey
Hard Salami
One Slice of Provolone Cheese
Ham
Hard Salami
Jarred Roasted Red Peppers
Sliced Black Olives
Shredded Parmesan
Place the second slice of provolone cheese directly on the inside of the top bun (it will act as a shield and melt beautifully).
4. Melt and Warm
Put both halves of the sandwich (still separate) back in the oven for 6 minutes, or until the cheese is melted and bubbling.
Carefully remove the sheet pan and assemble the sandwich by placing the top bun onto the bottom.
5. The Final Kick
Take it out, slice it, and enjoy!
Brush a little more of the remaining melted butter/spices right onto the top crust of the sandwich.
(Optional, but highly recommended) Turn the oven to Convection at 350°F and pop the sandwich back in for 2 minutes. This gives you those amazing, slightly crispy, burnt edges that make the sandwich sing.
So, I was hungry for corned beef & cabbage, …and I was hungry for haluski. That’s cabbage n’ noodles for the non-Yinzers or those with no Eastern European heritage. I am not Polish by descent or any of the ethnicities that gave us wonderful gifts like pierogies, halupki or the one where cottage cheese is in with the cabbage & noodles. (What is that called again?) In the immortal words of the young lady from the taco shell commercial, “Why not both?”
I am a bit Irish according to my DNA analysis & my surname. If I understand it right… corned beef & cabbage is an Irish-American invention, as back in Ireland it would most certainly be bacon… and the corned beef may have been adopted from the Jewish community. Sometimes you have a hankering for the canned stuff, not a “real” corned brisket.
Typically, I’d probably make this all in the skillet… and these store-bought noodles are nowhere as good as the ladies cooking at a church carnival, but I can make due with what I could get from Aldi. I saw some stuff online suggesting to finish up haluski in the oven. So, why not?
Canned meat, Cabbage, Carbs. I present to you the hottest new trend in Irish-American/Polish Fusion cuisine; O’Luski.
I had ChatGPT help me put together a recipe after I described my method, I still had to tweak it thoiugh. It filled 2 glass 9″x13″ baking dishes. I only put the corned beef on top of one.
Salt, black pepper, paprika, onion powder, & garlic powder to taste.
1 tsp. ham soup base
1 cube chicken bouillon
Instructions:
Preheat oven to 300°F.
Cook the egg noodles until tender in water with the ham soup base & chicken bouillon, drain, and toss with a couple tablespoons of butter. Set aside.
While the noodles are cooking… Slice the canned corned beef, fry in a skillet on medium-high heat to crisp up the patties. Take them out & set aside. (I did crumble up a bit of the corned beef & leave it in the pan.
Melt 1 stick butter in the same skillet over medium-low to medium heat. Add the onions and cook until starting to turn translucent to brown.
Add the cabbage to the skillet with the other stick of butter, season with salt and pepper, and cook until tender and lightly caramelized.
Combine the cooked noodles with the cabbage and onions, mixing well. Transfer the mixture to two buttered 9×13″ baking dishes.
Scatter the crisped corned beef over the top. Bake uncovered at 300°F for 25–30 minutes. I put corned beef on top of one dish, and left the other just mostly cabbage & noodles.
Let rest a few minutes before serving. Optionally, top with a final pat of butter for extra richness.
Notes:
I season with everything just about every step of the way… light on salt because of the corned beef & the bouillon. I probably used Mrs. Dash Table Blend too.
AI kept suggesting acid like vinegar or lemon juice. This is not the dish for that. 🤣 No caraway seeds either. This is comfort food.
The latest one is Contradictions / Companions and it’s made up of songs that contradict or compliment each other. I mainly listen to Amazon Music, but this one was fun so I copied it to Spotify too.
I have a bunch more weird ones. Sometimes I reach out to Oddly Specific Playlists on Facebook or r/punk for help. Some have a specific order, some are designed for chaos goblins who always choose random.
Here’s some fun ones if you listen to Amazon, let me know if you want me to copy them to Spotify! (I usually do that with Tune My Music):
I don’t have a pedal-mobile like the savagely sardonic Pat Finnerty, but I do have some weird mostly cheap pedals. You’ve seen my guitars, you may have heard some of my musical output, but I need to set up a spot to rock again after letting chaos accumulate in my jam space.
Pedals-Schmeadals
I posited the following to social media, and AI:
How would you hook up the following components to maximize use/effectiveness of the given equipment for a guitar rig?
The Amps:
Gorilla TC-35 (Combo)
Fender Blues Jr. (Combo)
Positive Grid Spark (Combo)
Lil’ Smokey (Combo)
Orange Micro Terror (Head)
Laney 2×12 (Cab)
Yamaha MSR 100 (PA)
The Pedals:
D’Addario/Planet Waves PW-CT-04 Tuner
Ernie Ball 6185 Wah
Quinnamp Dirt & Ernie (Distortion/Boost)
The Spamp+ (Amp / Preamp)
Ammoon Pock Loop (Looper)
LiveWire Solutions ABY1 ABY Box
Joyo BAATSIN (Overdrive/Distortion)
Crazy Tube Circuits Unobtanium (Overdrive)
Mooer E7 Synth
DigiTech Trio Band Creator + FS3X Footswitch
Is there a good order to the pedals? Typically I have the Trio going out to the Yamaha PA, and the ABY going into the Micro Terror/Laney and the Blues Jr. Ignoring the Spark & (sadly) the TC-35. I’m not sure which way to order the pedals, though.
Also, do I split the signal early & put different effects to each amp? I have done that with the wah and it sounds neat.
I get that it’s all subjective, but I love to over-think things… so help me do that.
I did ask Perplexity, ChatGPT, & Gemini for advice, and they seem to provide pretty standard stuff that you may see in guitar forums.
From Perplexity:
🎸
To set up your guitar rig effectively, the goal is to optimize signal flow for tonal clarity while integrating the ABY box and DigiTech Trio Band Creator with your PA system. Here’s a structured approach:
Pedal Order Recommendations
Tuner (D’Addario PW-CT-04): Place first to ensure a clean signal for accurate tuning136.
Wah (Ernie Ball 6185): Follows the tuner, as wah pedals interact best with an unaltered guitar signal135.
Distortion/Boost (Quinnamp Dirt & Ernie): Early gain staging preserves dynamic response. Stack with subsequent drives145.
Overdrives (Joyo BAATSIN, Crazy Tube Circuits Unobtanium): Order these based on preference (e.g., lower-gain first into higher-gain)146.
Preamp (The Spamp+): Acts as a tone-shaping buffer. Place after drives to avoid coloring their response34.
Synth (Mooer E7): Position after drives for consistent tracking. Synths can behave unpredictably with distorted signals45.
DigiTech Trio Band Creator: Place here to analyze your processed guitar signal. Route its output to the Yamaha PA for bass/drum separation24.
Looper (Ammoon Pock Loop): Last in the chain to capture the entire signal, including the Trio’s guitar input. This ensures loops include all effects34.
ABY Box (LiveWire ABY1): Split the final signal to your Orange Micro Terror/Laney 2×12 and Fender Blues Jr.2.
Enable ground lift/isolation if using both amps simultaneously to avoid hum2.
Amplifier Configuration
Orange Micro Terror: Connect to the Laney 2×12 cab (ensure impedance matching).
Fender Blues Jr.: Use as a standalone combo.
Yamaha PA: Dedicated to the Trio’s band mix for a full stereo/backing track experience24.
Key Considerations
Experiment with Drive Order: Test the Joyo BAATSIN and Unobtanium in different sequences (e.g., BAATSIN as a mid-boost into the Unobtanium’s higher gain)14.
Synth Placement: If tracking issues arise, try moving the Mooer E7 earlier (post-wah)5.
ABY Ground Noise: Use the LiveWire ABY1’s ground-lift feature if humming occurs2.
This setup balances conventional signal-chain logic with your specific gear, ensuring the Trio’s band tracks and dual-amp rig work cohesively. Always test and tweak to suit your playing style!
Perplexity would not generate a schematic, but ChatGPT & Gemini did… or they tried. They look cool upon first glance, then get real weird when you zoom in… and they don’t even follow the advice of the chain setup. Clearly there is a disparity between the text generation & the image generation. Some of the pedal representations are really cool though, especially with GhatGPT. I can’t help but wonder where it is stolen from. Guitar mag/website rig rundowns?
I dunno when Fender started using orange tolex & separate heads… but the pedals look fancy.
It clearly used the Dirt & Ernie art for the Unobtanium, but it stole that gorgeous Micro Terror from somewhere… and WTF is a Crazy Tauloc? Sounds like an extra on Star Trek.
Granted, I am generally a plug-in, crank the gain, and keep the volume low kind of player. I don’t so effects much. I would like to monkey around with that I have.
Here is where I solicit your advice in the comments and on social media. 🤘
I came to blog my recipe then through a search, discovered I posted one last year! That was in the roasting pan though, and it was a pork loin rib half. This year, I put a pork shoulder roast in the crock pot… and made some dumplings 2 ways to go with it!
Crock Pot Pork n’ Sauerkraut with dumplings for New Year’s Day!
Ingredients:
6 lb. pork shoulder roast
2 bags of sauerkraut (Beware, “Bavarian style” is a secret code meaning it has caraway seeds & tastes like royal ass. Unless you like caraway seeds or royal ass. I avoid it for diverticulitis reasons anyway.)
Drain & rinse the sauerkraut, unless you’re into clearing the pluming from the top down.
Slice the apples & onions then place them on the bottom of the slow cooker/crock pot, add that beer & apple juice. Add some spices.
Put the roast in, fat side up. Add some spices.
Cover it with the rinsed sauerkraut. Add some spices.
Add that brown sugar sprinkled all over the top, Add some more spices.
I put it on low for 8 hours & it was over-cooked & falling apart, but in a good way.
Cook it to 145° F according to the FDA, 160° according to my thermometer with the numbers beside the pig icon, or 203° if you want it to fall apart.
Cut up 4 of the Pillsbury biscuits into 4 pieces each, pop ’em into the crock pot on the last half hour. I sealed the inside of the lid with foil at that point because I read you should do that online. (Don’t burn yourself!)
Let it rest a bit when you pull it out. That’s just good life advice in general.
I cooked the other 4 biscuits, also cut into 4’s, in my stock pot:
I tossed some beer, water, apple juice, & ham bullion into my stock pot, then brought it to a boil.
I dropped in the dumpling pieces, and brought it down to a simmer. That’s about a 2 on my stovetop dial.
I boiled for 10 minutes with the lid off, then for 10 minutes with the lid on.
Tips:
Damnit, I forgot to do this part: Sear the pork roast on all sides. I used a large fork to control it along with some tongs. I used a hot pan with a tiny bit of extra virgin olive oil & a pat of butter. You just want to sear the outsides, not cook the meat. I did add a bit of seasonings first.
I put onion powder on the apple slices and garlic powder on the onion slices… because why not? Does anyone else do stuff this?
I liked the dumplings from the crock pot more than the ones from the stock pot. they were more fluffy/biscuity and less… wet. They both tasted pretty good & were certainly edible though.
Pork & SauerkrautPork, Sauerkraut, Apples, Onions, & DumplingsDumplings cooking in the stock pot.Dumplings cooking in the crock pot.Stock pot dumplings on the left, crock pot dumplings on the right.
What are your New Year’s traditions and recipes? Did you see my New Year’s appetizers? I’ll take any & all tips on dumplings! I haven’t had luck with the Bisquick variety and I never tried scratch.
I made some ham n’ bean soup. I liked it more this time than last time. Here’ the recipe…
Every once in a while I get hungry for this. I make it slightly different every time. This time was pretty god, so I may replicate it. Or at least attempt to.
Ingredients:
2 freezer bags of leftover ham from Easter, cubed.
2 globs of Irish butter using a tablespoon.
Spanish onion, diced.
A stick of celery, chopped
Shredded carrots, chopped even smaller
1 red bell pepper, cubed
1 tsp. of minced garlic
7 cans of beans. I used the Giant Eagle brand. I got butter beans, black beans, pinto beans, navy beans, kidney beans, great northern beans, & cannellini beans. I thought about garbanzo beans and black eyed peas.
I’m impatient so I didn’t use dried beans and soak the overnight while standing on my head facing east while reciting a mantra about not farting after eating this soup or whatever you have to do to do all that properly. Ain’t nobody got time for that. I did drain & rinse them really well. I’m sure this would be fine with ham steaks but the roasted ham from Easter was delicious.
The Method:
I dumped all the beans into a colander and mixed them, then rinsed them pretty good with cold water. I set that aside on a bowl for a minute.
I globbed the butter into the stock pot, put it on a burner, and cranked that shit up to medium-high.
As the butter was melting, I added the onions, and let them sautée a bit. I added some onion powder, garlic powder, and a bit of salt here.
I added the carrots, celery, & bell peppers, then sautéed a little more.
This is where I added the rest of the spices to taste. Use whatever floats your boat. I added the minced garlic last so it didn’t burn.
I tasted this before I did anything else and did so by setting aside a spoonful to cool while I moved on to the next step. I could have eaten just this.
I dumped the canned potatoes along with the water into the mix.
I dumped the beer into the mix.
I got 8 cups of water into a giant mixing cup & added the “better than bullion” and soup base stuff. I went a bit lighter than the directions specify because I always end up making the soup too salty. I also didn’t use a measuring spoon. I used regular spoons & serving spoons. What is this, baking?
I added all the beans, and 4 more cups of water.
I added the ham last as I cubed it. I think at some point I cranked the heat down to medium.
After adding the ham, I brought it to a boil on high, then let it boil on medium-low for 20 minutes, lid off, then pulled it off to rest.
If you’re worried about the taste, take a bite way too soon, scorch your tastebuds, and it won’t matter anyway.
This was pretty tasty. I would only maybe add bacon? Manybe peas or something? What would you add? Would you switch anything out? I’m sure chicken bullion or broth would be good here too.
I like to serve this with some buttered rolls, or even a sandwich. Maybe cornbread would be good too?
So I think someone, probably most likely the zoo, missed a huge opportunity to house and name 3 recently liberated alligators in Pittsburgh’s South Hills.
The three alligators were recently released into the wilds of the urban jungle by some wildly intelligent human(s?) on the South Side, in Beechview, and in Carrick.
I confess I haven’t even read all the stories. Who needs facts when you have Facebook comments?
I’m sure KDKA, WTAE, & WPXI glossed over the hard-hitting facts and went right for speculation and didn’t sensationalize or fearmonger at all like they do every time we get a drop of rain. I did see a link to a recap, but there was a video and ain’t nobody got time for that. Looks like the Humane Society took care of these things and got them to a Sanctuary.
These three amigos, or Amigators if you will, should have been named Alleghator, Monogagator, & Ohiodile and been given their own small replica of the point to swim around in. I mean, they could play in the fountain, sunbathe in a stadium, and even ride a mini-incline.
Yes, I know alligators and crocodiles are entirely unrelated. Shh. Don’t ruin it.
Yinz like chili? I do. I haven’t made any for a long time. I may need to change that. I stole this (& modified it) from my never-used Cookpendium blog. My writing has hopefully improved since then. Maybe not. I like a tamer chili that would appeal to a wide variety of people to add heat as they like. I like it thick enough to make a spoon stand. I can take or leave the beans, and I reject your debatable elitist visions of chili or what it ought to be.
I ought to try and make a new batch using only stuff I buy at Aldi.
How do you make yours?
[Originally from a post at (the now defunct) PittsburghBeat.com, here’s a few consolidated chili recipe/methods…]
Recipe 1:
I’ve never made chili before, and in researching, I came across 50 billion recipes. So, this morning I made my own in the crock pot…
2 cans of condensed tomato soup
1 can of tomato paste
1 packet of chili mix
about ½ cup of water
1 tsp. of beef bullion
1 can light red kidney beans
however much ground meat was leftover from last night
1 tsp. cumin
1 tsp. black pepper
a dash of cayenne pepper
a dash of paprika
a dash of garlic
…and I slapped it into the crock pot on low for 8 hours.
Hope it tastes good when I get home. I’ve got shredded cheddar cheese for the top of it, & Super-Pretzels to go along with it. They always served pretzels & chili in my elementary school cafeteria so they belong together in my warped mind.
Most of them use tomato paste, soup, sauce, juice, or diced tomatoes as a base… I even saw one that called for Spicy hot V8… and I think my mom always used soup. Tomato paste is usually bitter, so I figured the tomato soup would counteract it. All of the spices should be rockin’. I like my chili thick.
Oh yeah, about 1/2 the ground meat was cooked w/ some seasoning salt & A1.
Recipe 2:
Here’s what basically went into my chili. I’ll probably eventually make a blog about it with a narrative so I can remember what I did this time for next time… to see what I wanna change or what I wanna do again.
I ended up only using the one can of diced tomatoes (the one with jalapeños) and still kind’ve overflowed the pot by a small amount. So, next time I may cut out one can of tomato soup or a can of beans. Also, I want to try garbanzo beans in my next batch… and I’ve heard chocolate powder goes good in chili some times… so I wanna try that one day too.
I also tossed in 2 slices of Velveeta ripped apart, a dash of spicy brown mustard, and a drop or 2 of A1 Cracked Peppercorn Steak Sauce.
I think the meat that I used was too fatty or I didn’t drain enough fat (…even though I got a about ⅔ of a regular sized plastic cup full of fat out of it). I had to skim some excess grease off of the top when I popped it open this morning.
I’ll let you know the general consensus after it’s been consumed.
[Edit: It was good.]
Recipe 3:
I must have pinned this at some point, too. Someone re-pinned it here…
I think it was a joke about Pepto because this chili killed my guts, even served over mashed potatoes.
Share your chili recipes with me in the comment section below. Don’t be a jag and sit on your secret ingredient(s). Is it cocoa powder? Chocolate bars? Corn? Zucchini? Cinnamon? Potatoes? Steak? Instant potato flakes? Cornmeal? Chupacabra?
How do you serve it? In a bowl? Over baked or mashed potatoes, rice,or spaghetti? With soft pretzels or cornbread? With tortilla chips or crackers?
How do you cook it? Crock pot? Dutch oven? Stove top? Over a campfire?
Do you like the Hormel canned stuff or the stuff from Wendy’s? Who makes your favorite?
