Thursday, February 02, 2006
Picture that got me booted from a website for 24 hours
Wednesday, February 01, 2006
Who Dealt This Mess?
To make your own voodoo chile, follow this recipe:
2 tablespoons vegetable oil
2 pounds ground beef
2 cups chopped onions
4 cloves garlic, finely chopped
3 1/2 cups kidney, pinto or black beans, (two 15-ounce.cans) drained
3 1/2 cups crushed tomatoes, (a 29-ounce.can)
1 3/4 cups ORTEGA Salsa - Thick & Chunky (a 16-ounce jar)
1/2 cup dry white wine
1/2 cup ORTEGA® Diced Green Chiles, (a 4-ounce can)
3 tablespoons chili powder
2 oz. Jose Cuervo (minimum)
1 to 2 tablespoons ORTEGA® Diced Jalapeños
1 tablespoon ground cumin
1 tablespoon dried oregano, crushed
2 teaspoons salt
Quickly drink the Cuervo. Repeat as necessary.
HEAT vegetable oil in large saucepan over medium-high heat. Add beef, onions and garlic; cook for 4 to 5 minutes or until no longer pink; drain.
STIR in beans, crushed tomatoes, salsa, wine, chiles, chili powder, jalapeños, cumin, oregano and salt. Bring to a boil. Reduce heat to low; cover. Cook, stirring frequently, for 1 hour.
Makes 12 servings.