Birds of Prey Seminar
Saturday, Feb. 22, 2003, 10:30-11:30
 |
Birds
of Prey Seminar
This
was a great event with more than 200 in attendance. A big hit was
the Chile luncheon that followed.
Click
here and check out who were the Chili Recipe winners and take the
recipe with you.
Thanks
to Joe Rogers of the Wildlife Recovery
Association for
a great show.
|
Chili
Ingredients:
Directions:
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Quick & Hearty Chili
Ingredients:
1
lb ground beef,
1
tsp chili powder
1
tsp Italian seasoning (Pampered Chef brand)
1
4 oz. Can sliced mushrooms
2
14.5 oz. Cans diced tomatoes
1
15 oz. can potatoes (drained & chopped)
1
15 oz. can light red kidney beans
1
15 oz. can dark red kidney beans
1
family sized Campbells Vegetable Beef Soup
1
cup water
Directions:
In
a large 4" deep family skillet, brown ground beef, add chili powder and
Italian seasoning, and mushrooms.
Add
tomatoes and potatoes (drained & chopped)
Add
drained & rinsed kidney beans.
Add
Campbell's Vegetable Beef soup and water
(Add
more seasoning to taste) Heat and EAT!!!
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Xtra Terrestrial Chili
Ingredients:
4
lbs. Extra terrestrial meat (may substitutre beef)
4
onions-alienated
4
cans of Martian Mushrooms
1
Qt. Earthly Stewed Tomatoes
3
cans of Red Planet Tomato
1
jar tiny Saturn Sweet Onions
1
jar Jupiter Primeto
1
48 oz can of Venus Tomato Juice
4
½ tbs Chili powder
1
tsp salt
1
tsp pepper
4
tsp garlic powder
1
tsp onion powder
1
tsp parsley
1/2
stick butter
And
a whole bunch of love.
Directions:
Brown
meat. Add all other ingredients. Cook. Eat. Enjoy!
(Earth
substitutes may be used for off-world ingredients.)
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A mild chili
without onions. (Sandy is allergic to onions.) Quick to prepare and ages
well, just like the cook.
Just Chili (Sandy’s onion-free chili)
4
lbs ground beef
4
qts tomato juice
2
quarts canned tomatoes
7
lb. can Brooks chili hot beans
1/4
cup lemon juice
1
tbs tarragon
1
tbs basil
7
large celery sticks, chopped
3
tbs parsley
1
tsp garlic powder
2
tsp chili powder
1
tsp salt
Directions:
Brown burger over medium heat. Add all ingredients
in 16-quart pan. Bring to
boiling over medium heat, stirring occasionally. Cover and simmer for a few
hours. Remove from heat. Let cool. Refrigerate overnight. Stir and reheat.
The longer it lasts, the better it gets. Serves everyone!
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Gary’s famous hot
venison chili. It always reminds me of Jerry Lee Lewis... you know, Great
Balls of Fire. If it has to be hot to be chili, you have to try this stuff.
If you’re eating as a leftover, it doesn’t need warming!
Venison Chili
Ingredients:
1
lb. ground venison
1
lg onion, diced
salt
& pepper (to taste)
fresh
garlic
cumin
(to taste)
2
lg cans of tomatoes
1
cup jalapeno peppers (chopped or sliced)
1
can hot chili beans
1
can hot & spicy chili beans
Directions:
Brown meat, onion and spices. Combine in large pot
with rest of ingredients. Cook. Serve. Enjoy.
(And buy Rolaids.)
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8th Place - A mild
chili with a salsa taste.
Judy’s Mild Chili
Ingredients:
1
can of chili beans (mild)
1
can of kidney beans
1
small onion (cut up)
1
tsp. chili powder
pinch
of parsley flakes
pinch
of oregano
pinch
of thyme
4
pints of Judy's homemade salsa (mild)
1
pound of hamburger
Directions:
Cook hamburg. Place above ingredients in a crockpot,
including hamburg; simmer on low all day. Serve with shredded cheese,
crackers or Fritos.
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A
hot chili which was very popular. Pork & cumin give it a very distinct
taste which people liked.
Mexican Chili
Ingredients:
1
lb. hamburger
15
oz. Pork
2
qts stewed tomatoes
1
green pepper (chopped)
1
tbsp parsley
4
tbsp crushed red pepper
1/2
cup hot salsa
2
cans chili beans
1
tbsp salt
1
tbsp pepper
2
onions (sliced)
1/4
cup masa flour
1/2
tsp garlic
1/2
tsp cumin
1/2
tsp oregano
3/4
tsp cayenne pepper
10
tbsp chili powder
2
jalepenos
1
cup water
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A
medium hot chili similar to the Mexican Chili ... for us northerners.
Texas Chili
Ingredients:
1
lb. hamburger
15
oz. Pork
2
qts stewed tomatoes
1
green pepper (chopped)
1
tbsp parsley
1
tbsp crushed red pepper
1/2
cup hot salsa
2
cans chili beans
salt
& pepper to taste
2
onions (sliced)
1/4
cup sugar
1/4
cup masa flour
1/2
tsp garlic
1/2
tsp cumin
1/2
tsp oregano
3/4
tsp cayenne pepper
5
tbsp chili powder
2
jalepenos
1
cup water
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Actually,
because of a huge oversight on my part, this chili was not entered in the
contest. It was some of our “main meal” chili which was provided to
guarantee we had enough to go around. If you were at the cookoff, you
probably ate it and loved it. It was the chili in the large 20 quart roaster
oven. Sorry Jerry! -The
Eddytor
Jerry’s Corn Chili
Ingredients:
5
lb. lean ground beef.
2
med onions (diced)
5
claws of garlic (not the whole cloves)
2
46 oz cans tomato juice
1
XL can (102 oz) Whole stewed tomatoes
1
can Italian Stewed tomatoes
3
cans dark red kidney beans
5
cans chili beans
1
can black beans
1
can light red kidney beans
3
cans whole kernel corn
Chopped
frozen cayenne, mild banana and Serrano peppers (these are from my garden
last year and have been frozen since).
3/4
cup Chili Powder (I'm guessing the amount. I go by the color of the result
and add as needed to get a dark chili).
6
cubes beef bullion
3
Tbsp Frank's Red Hot
3
Tbsp Salt
3
Tbsp Dried chopped chives
2
Tbsp mixed Italian Seasonings
2
Tbsp Oregano
2
Tbsp parsley (or Cilantro)
2
Tbsp garlic powder
2
Tbsp Lawrey's Seasoned Salt
2
Tbsp Lawrey's HOT Seasoned Salt
2
Tbsp Mrs. Dash HOT
2
Tbsp Black pepper
2
Tbsp ground cayenne
2
tsp coarse ground red and black Pepper (mixed)
Brown
Beef, onion and fresh garlic, add garlic powder and half of salt and black
pepper. Put all of canned ingredients to roaster. Add beef onion and garlic
mixture, add seasonings. Turn on to 350 Stir occasionally and bring to boil.
Allow to boil for 2 hours stirring occasionally. Remove lid and let boil
without lid for 1- 2 hours stirring occasionally. Put lid back on Lower heat
to 250 for several more hours, stirring occasionally and removing the lid
and pouring off evaporated water condensed on lid. Turn off and allow to
cool. Warm to 300 the next morning and mix well. When it begins to boil,
turn heat down and allow to simmer until ready to serve keep stirring
occasionally to prevent burning on the bottom. The longer it cooks the more
concentrated and tasty it becomes. Tastes great as is, or garnish w/ chopped
scallions, Vidalia onions, grated cheddar or parmesan cheese, and sour cream
if desired.
It also tastes great over baked potatoes,
steak fries, nachos and Koegel's hot dog or bratwurst. (But as any true
Michigander will tell you, anything worth eating tastes good on a Koegel's)
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