Brokeback Mountain: Our Community's Common Bond > Brokeback Mountain Fan Fiction & Poetry
Through the Veil of Time
MaineWriter:
--- Quote from: haunted_by_bbm on January 19, 2007, 05:39:26 pm ---Hi Leslie !
Thanks so much for your PM!
As you can see, I received it, and here I am. :D hehehe
Loving your story SO much, as you already know.
Can't wait to see who wins the chili cookoff.
(And I just love picturing Jack walking around 'checkin out' all the competition.) ;)
Thanks for a wonderful story, sweetie. :)
'haunted'
--- End quote ---
Welcome, welcome...
So glad to have you here and welcome to Bettermost! This is a nice friendly place...once you are done checking out the fanfic board, consider visiting some of the others boards. Lots of fun stuff going on.
And you picked the absolute right moment to join us because an update is imminent!
Hugs,
Leslie
MaineWriter
MaineWriter:
The party continues. More chili chefs! More recipes! Enjoy!
Through The Veil Of Time
Chapter 28. An Unfamiliar Truck
http://lazylfarm.livejournal.com/27681.html
For those who like to read on fanfiction.net, here's the link:
http://www.fanfiction.net/s/3023375/28/
Thanks to everyone who is reading my story. Your comments and feedback mean so much to me. Thank you!
Hugs,
Leslie
MaineWriter
MaineWriter:
Three more chili recipes were introduced in this chapter: Kelly's Two Bean Spicy Vegetarian Chili; Scott's Red, White, and Black Bean Chili with Sausage; and Bad-ass Bruce and Paul, The Chili King's Prize Winnin' Bowl a Red.
Kelly’s Two Bean Spicy Vegetarian Chili
2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, thinly sliced
1 red bell pepper, seeded, chopped
3 large jalapeño chilies, seeded, minced (about 4 1/2 tablespoons)
1 28-ounce can crushed tomatoes with added puree
3 cups water
2 15-ounce cans black beans, rinsed, drained
2 15-ounce cans kidney beans, rinsed, drained
1/2 cup bulgur*
2 tablespoons white wine vinegar
5 garlic cloves, minced
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cinnamon
Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add onion, carrots, red bell pepper, and jalapeños and sauté until onion and carrots are almost tender, about 8 minutes. Add tomatoes, 3 cups water, beans, bulgur, white wine vinegar, garlic, and spices. Bring to boil. Reduce heat to medium-high and cook, uncovered, until bulgur is tender and mixture thickens, stirring often, about 20 minutes. Ladle chili into bowls and serve.
* Also called cracked wheat; available at natural foods stores and supermarkets.
Serves 6
MaineWriter:
Scott’s Red, White, and Black Bean Chili with Sausage
1 tablespoon olive oil
1 1/4 pounds Italian sausages (turkey or pork)
1 large onion, cut into 1/2-inch pieces
1 large red bell pepper, cut into 1/2-inch pieces
1 large green bell pepper, cut into 1/2-inch pieces
2 jalapeño chilies, seeded, chopped
1 tablespoon plus 2 teaspoons chili powder
2 teaspoons ground cumin
1 1/2 28-ounce cans crushed tomatoes in puree
1 15 1/4-ounce kidney beans, drained, rinsed
1 15-ounce can cannellini (white kidney beans), drained, rinsed
1 15- to 16-ounce can black beans, drained, rinsed
1 tablespoon balsamic vinegar or red wine vinegar
Sour cream
Chopped fresh cilantro
Heat olive oil in heavy large saucepan over medium-high heat. Add Italian sausages and brown on all sides, turning occasionally, about 8 minutes. Transfer sausage to plate. Add chopped onion to pan and sauté 5 minutes. Add chopped bell peppers and chilies and sauté 1 minute. Add chili powder and cumin and stir until aromatic, about 30 seconds. Add crushed tomatoes and beans. Simmer 15 minutes to blend flavors. Cut sausage into 1/2-inch pieces. Add to chili and simmer until cooked through, stirring occasionally, about 10 minutes. Mix in vinegar. Season chili to taste with salt and pepper. (Can be prepared 2 day ahead. Cool and refrigerate. Before serving, rewarm over medium heat.)
Spoon chili into bowls. Top with sour cream and cilantro and serve.
Serves 4.
MaineWriter:
Bad-ass Bruce and The Chili King’s Prize Winnin’ Bowl a Red
2 pounds chuck tender roast, trimmed of fat and gristle and cut into small cubes
Vegetable shortening, such as Crisco, for browning the meat
1 14 oz can been broth
1 14 oz can chicken broth
1 8 oz can tomato sauce
2 pitted dry-pack prunes
Water if required
Spice mixture #1
1 Tbsp paprika
1 tsp onion powder
1 tsp garlic powder
2 tsps beef granules
1 tsp chicken granules
½ tsp salt
1 Tbsp chili powder
Spice mixture #2
2 tsps cumin
½ tsp garlic powder
½ tsp onion powder
½ tsp black pepper
½ tsp salt
4 Tbsp chili powder
Spice mixture #3
1 Tbsp chili powder
1 tsp cumin
Salt to taste
In a heavy medium-size pot, brown the meat in a small amount of vegetable shortening over high heat. Drain off excess fat. Add the beef broth, chicken broth, tomato sauce, prunes and spice mixture #1. Bring to a boil, lower the heat, cover the pot, and cook approximately 2 hours. Remove the prunes and add water if necessary. Cook the chili longer if the meat is not yet tender. Thirty minutes before serving (or judging) add spice mixture #2 and cook over low heat. Fifteen minutes before serving (or judging), add spice mixture #3 and continue cooking over low heat. Salt the chili to taste and serve hot.
Serves 4 to 6
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