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Posted: Mon Oct 27, 2008 3:06 pm
by OSD
I do believe chili-mac is more popular up North, but it is some real good eatin'.
Posted: Sat Nov 22, 2008 8:32 pm
by DJ
Made a big batch, (ok, wife made a big batch) of chilli to take back up to camp tomorrow using Sucklebusters chilli seasoning, followed the recipe exactly with exception of mixing in sausage,(doubled up on the burger) and, We all Loved the samples we tried! Thinkin ya got yurself a winner there Gator
Good Stuff!
dj
Posted: Sat Nov 22, 2008 10:11 pm
by Gator
Thanks DJ!!!!
Hope yall have a good camp.
Posted: Sat Feb 28, 2009 4:07 am
by Willkat98
Crud!
I feel like Veruca Salt in Willy Wonka.
"I want it now!"
I just ordered some Sucklebuster chili mix and made the mistake of reading these threads!!!
I WANT IT NOW!!
LOL
I love Gator's 5 day chili use up thread.
And there was a general tip on removing the crock liner and throwing in micro to kick start/speed the process.
I use a 6+quart oval crock which would barely fit in my micro.
I use the oven/water trick when kick starting the crock.
Turn on oven to 400*, put crock ceramic liner w/o heat element (I knew what Gator meant up thread) into oven from the start.
4 qts hot tap water into stove top dutch oven, bring to boil (you never start with hot when using the water for food, but this is not going to touch food)
Water to a boil in under 10 minutes, open oven add to ceramic liner, keep in over until 1/2 hour reached.
Empty crock liner, add to heat element, turn on HIGH, start adding fixings (mine is usually noon Sunday stew fixin's, or a chicken chili recipe I have)
By preheating the crock liner, you shave 2+ hours (at least) off the cook time.
Oh snap!
I'm babbling off topic.
Back on topic.
I want it NOW!!
LOL