Spiceguy’s Chili

You will need:

A large heavy pot with a lid. A dutch oven is perfect.
3lbs. ground beef (or 1lb each of beef, pork, and turkey. Bison works well too).
3 15oz. cans tomato sauce
2 15oz. cans diced tomatoes
1 can or bottle of your favorite beer (cold)

To a bowl add the following:
4 tablespoons chili powder
4 tablespoons parsley flakes
3 tablespoons seasoned salt
4 tablespoons cilantro flakes
2 tablespoons granulated garlic
4 tablespoons dried minced onion
2 teaspoons dried rosemary
2 teaspoons cumin powder
1 tablespoon crushed red pepper
Stir and set aside.

Ladle off any excess fat after browning the meat then add the diced tomatoes and sauce and stir well.
Add the spice mixture and half of the beer, stir well.
Set the heat to a low simmer and cook for at least two hours, stirring occasionally.
After two hours take off the lid and continue to cook until thickened, spooning off any fat that accumulates on the surface.
Serve with diced onions, grated sharp cheddar cheese, cornbread and of course lots of cold beer.

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SpiceGuy on April 23rd 2016 in Beef

Santa Maria Grilled Tri-Tip Beef

Prep Time: 20 Minutes
Cook Time: 25 Minutes
Ready In: 5 Hours 15 Minutes
Servings: 6
“Enjoy this Californian dish anywhere thanks to Chef John’s recipe for Santa Maria grilled tri-tip beef!”
2 teaspoons salt
2 teaspoons freshly ground black
2 teaspoons garlic powder
1 1/2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried rosemary
1/4 teaspoon cayenne pepper
1 (2 1/2 pound) beef tri-tip roast
1/3 cup red wine vinegar
1/3 cup vegetable oil
4 cloves crushed garlic
1/2 teaspoon Dijon mustard
1.Stir salt, black pepper, garlic powder, paprika, onion powder, rosemary, and cayenne pepper together in a bowl. Place beef in a glass baking dish and coat beef on all sides with spice mixture.
Cover the dish with plastic wrap and refrigerate for 4 hours.
2.Combine vinegar, vegetable oil, crushed garlic, and Dijon mustard together in a sealable container. Cover the container and shake to blend ingredients.
3.Remove beef from refrigerator, uncover, and let sit at room temperature for 30 minutes.
4.Preheat an outdoor grill for high heat, and lightly oil the grate.
5.Place meat on preheated grill and brush with garlic-vinegar mixture. Cook meat for 4 minutes, flip, and baste.
Repeat the flip and baste process every 4 minutes until beef starts to firm and is reddish-pink and juicy in the center, 25 to 30 minutes total.
An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for at least 10 minutes before slicing.

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SpiceGuy on April 20th 2016 in Recipes