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Southwest Chili

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    Jason KnappGreen Leaf Grill4-1/2 lb Boston butt pork roast1 tablespoon sesame oil1/3 cup waterFor the rub:1/2 tablespoon salt1/2 tablespoon garlic salt1 teaspoon freshly ground black pepper1-1/2 tablespoons sugar1/2 teaspoon cayenneFor the pickled carrots and daikon:3 or 4 medium carrots (about 1/2 lb), shredded or cut into thin matchsticks1 small daikon radish (about 1/2 lb), shredded or cut into thin matchsticks2 cups warm water2 tablespoons sugar1 tablespoon salt (or more to taste)2 tables...More >>
    Jason KnappGreen Leaf Grill4-1/2 lb Boston butt pork roast1 tablespoon sesame oil1/3 cup waterFor the rub:1/2 tablespoon salt1/2 tablespoon garlic salt1 teaspoon freshly ground black pepper1-1/2 tablespoons sugar1/2 teaspoon cayenneFor the pickled carrots and daikon:3 or 4 medium carrots (about 1/2 lb), shredded or cut into thin matchsticks1 small daikon radish (about 1/2 lb), shredded or cut into thin matchsticks2 cups warm water2 tablespoons sugar1 tablespoon salt (or more to taste)2 tables...More >>

Recipe from Kim High of Wedgefield, S. C.

Ingredients:

  • 2 lbs. hamburger
  • 1 tbl salt (may use more, add to taste)
  • 1 tbl red pepper flakes
  • 1 tbl pepper
  • 1 1/2 tbl chili powder
  • 1/2 tsp horseradish powder
  • 2 medium onions (chopped)
  • 6 large tomatoes (Choped into quarters)
  • 1 1lb. pack of dry pinto beans (soak overnight for best results)

Directions:

  1. Brown hamburger in skillet untill cooked well done. brown onions drain oil.
  2. In large crock pot (or large 8 qrt. pot, if you can watch it for several hours) add the cut up tomatoes, hamburger & onions, & all the seasonings.
  3. Add the pre-soaked beans (you can fast soak by heating the beans in water to a boil and let set for 1 hour).
  4. Add water to cover all ingredients plus two inches.
  5. Set crock pot on high for 3 hours and then turn to low.
  6. Or you can bring to a boil on the stove, then turn down and boil on med-low for about 4 hours. May be cooked longer if desired.
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