@dawgtracker said:

She said the pork wasn't cooked enough

Thank you Peen. found here: http://thebrownsboard.com/forums/index.php...11&hl=chili (Thank Peen Here)

Sure man.

3lb ground beef

1lb part italian or hot sausage(whatever you feel like....I went Italian this go)

3 can diced tomatos...4 doesn't hurt anything

1 small can of tomatos and chilis to add some zing...Rotel or any other brand

2 large onions chopped

2 cans kidney beans if I feel like beans

That is the best I can tell you as far as measured ingredients. The rest sort of depends on feel and taste....

Chili powder....say 5-6 tablespoons to start

Half that amount of cumin....gives chili flavor without heat

Salt..whatever tastes good to you

Maybe 15 grinds of black pepper

garlic powder....not salt...not a lot...a few dashes from the shaker.

I guess that is it...

Oh....my secret ingredient...vinegar...plain white vinegar...I have no idea how much it is, but it is added a little at a time...just keep taste testing...too much will screw it up...too little and it doesn't give it that ohhh and ahhh factor. maybe 4-5 tablespoons worth....just don't know

Brown the meat, drain the grease...add all the other stuff and enough water to cover the meat and bring to boil...then simmer a few hours.

I always make mine the day before, let cool, the refirgerate. It allows you to pikc off that last layer of grease that cooks out of the meat. The sausage releases a lot of grease....if you don't skim, it can be a little fatty IMO(if you knew me, you would know I am not against grease...lived in the south most of my life)

Oh....if you add beans, I do it near the end of the simmer process as I don't like to get them all broken up due to stirring once in a while....but it doesn't really matter.

Also...the vinegar...it is best to add it later in the simmer process...don't know why, but it seems to give you a better read.

Just play with the chili powder level to get what you want...my measurements were a start.

You can also use one of those chili packs...McCormack or whatever as a starting point on the chili powder

If you have a moment, stop at the original posting at the link above and shoot Peen a Thanks.

@hammertime said:

Lumber futures just went off the charts in pittspuke!!!!!!!!!!!!!

some koolaid and a little faith. http://www.recipezaar.com/Absolutely-Perfect-Kool-Aid-33387

Absolutely Perfect Kool-Aid

By: Lennie

Jul 7, 2002

Who would have thought you could improve on the package directions of Kool-Aid? Well, you can! This is now my family's favourite way to prepare Kool-Aid, at one-and-a-half strength. We tried it at double-strength, but preferred this method, with this amount of sweetness. The extra flavour burst is particularly noticeable, we have found, with cherry, orange, and grape.

SERVES 16

Ingredients

* 3 (6 g) packages Kool-Aid, your favourite flavour

* 1 1/2 cups sugar

* 1 gallon cold water

Directions

1.

In a LARGE juice pitcher (1 gallon/4 litres), stir together the 3 packages of koolaid and the sugar.

2.

Add about 1/3 of the water and stir well, making sure Kool-Aid and sugar dissolves.

3.

Slowly stir in remaining water; chill.

@hammertime said:

Thanks hammer, I've been tellin the wife for years, "just cuz I'm on a diet doesn't mean I can't look at the menu" (nice menu)