fantomlord
is Blowin Smoke!
made some chicken legs on the WGA the other day (cooked over RO lump with some mesquite and cherry)
made some chili with the leftovers. layered the ingredients in the enameled DO:
chorizo (browned up and drained last night)
2 onions, diced (sauteed in bacon drippings last night)
chicken legs (I think there were 4 whole legs left)--took off the skin, and threw 'em in whole
1 lb lima beans, soaked overnight and drained
1 can black beans
2 cans diced tomatoes
~1 cup of chicken broth
~1 palm full of chili seasoning (mix of chili powder, cumin, black pepper, cayenne, paprika and sea salt
cilantro stems (1 bunch worth, roughly chopped)
put the lid on, put it into the oven at 250° for ~7 or 8 hours
made for a nice hot meal when I came in from clearing the snow :thumb:
finished it in the bowl with a splash of cream, and served with a piece of cornbread (I used a recipe from Jeanie's blog for that--thanks!)
made some chili with the leftovers. layered the ingredients in the enameled DO:
chorizo (browned up and drained last night)
2 onions, diced (sauteed in bacon drippings last night)
chicken legs (I think there were 4 whole legs left)--took off the skin, and threw 'em in whole
1 lb lima beans, soaked overnight and drained
1 can black beans
2 cans diced tomatoes
~1 cup of chicken broth
~1 palm full of chili seasoning (mix of chili powder, cumin, black pepper, cayenne, paprika and sea salt
cilantro stems (1 bunch worth, roughly chopped)
put the lid on, put it into the oven at 250° for ~7 or 8 hours
made for a nice hot meal when I came in from clearing the snow :thumb:
finished it in the bowl with a splash of cream, and served with a piece of cornbread (I used a recipe from Jeanie's blog for that--thanks!)
