Chili in Nothing But Recipes Forum

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Chili

Author	Comment
Danofiveo		#21	[-]
Posts: 12740 December 19, 2011 8:06 PM Gobbz's biggest fan Reply Quote More My Recent Posts	Scoob's chili making days will take a siesta for about 4 years while his baby cries for daddy...and the babe cries, "Scoobs, will you change this shitty diaper, I am sick of it!" HAHAHA, chili-making fool days are OVAH!! Minnesota is Native-American for BAD AT FOOTBALL...
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scoobs69		#22	[-]
Posts: 5998 December 20, 2011 11:25 AM Reply Quote More My Recent Posts	No doubt. We'll be eating PB & J from here on out. Easy and cheap. don't jab, poke, pierce, stab, or joust with your sausage. you'll lose juice, and ultimately flavor. scoobs - 11/11/02
Pointerpride102.muskieville		#23	[-]
Posts: 8676 December 20, 2011 5:54 PM Stalker of ThisCharmingFan Reply Quote More My Recent Posts	Better start appreciating a fine box of Kraft Macaroni and Cheese. Or, when you are in a hurry Easy Mac. You can get "Krafty" and spice it up with some hamburger meat to make Cheeseburger Macaroni, or Macaroni Surprise as the Mormons call it. The 'surprise' usually comes later in the evening. I like onion and garlic powder with some Worcestershire sause, ketchup and mustard mixed into the burger meat.
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scoobs69		#24	[-]
Posts: 5998 December 31, 2011 4:32 PM Reply Quote More My Recent Posts	We're partial to $1.50 box of Annie's Homegrown Organic Classic Macaroni & Cheese we found at Pick'n'Slave. Throw in some all natural mini weenies from Sendick's and we're in hog heaven. don't jab, poke, pierce, stab, or joust with your sausage. you'll lose juice, and ultimately flavor. scoobs - 11/11/02
rochesterbadger		#25	[-]
Posts: 159 April 30, 2012 6:28 PM Reply Quote More My Recent Posts	Been meaning to try Scoobs' Chili recipe, and since it was a rainy day on Saturday, I gave it a spin. I got a lot of good comments from my family, and will be sharing a some leftovers with a sick co-worker. The smells and flavors coming from the chili paste is out of this world. Looked like quite a bit of work to make, but in the end was not too bad. I've got a baseline now, and will start to customize the recipe.
scoobs69		#26	[-]
Posts: 5998 May 1, 2012 7:56 AM Reply Quote More My Recent Posts	That's the way I like to do it, find a good start/base and customize it to my taste. don't jab, poke, pierce, stab, or joust with your sausage. you'll lose juice, and ultimately flavor. scoobs - 11/11/02
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