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Covid Cooking- Culinary Cuisine

Tallman

W9WDX Amateur Radio Member, KW4YJ EXTRA class
May 1, 2013
5,121
5,997
573
Louisville, KY
Awe, man......store bought chill :sick: gotta make it from beans not cans. Soaking beans in salt water with garlic, not alot but some. Then get those beans to roil, cut back to simmer, slow cook them until tender. Might have to add a little water at times. Once to tender satisfaction, drain excess water, put on low. Cut up onions, bells, chilli, jalapeno, toss in pot. Add your choice of mix, preferred 3 alarm, or doit up ursef, some fresh Roma tomatoes. And last, your choice of fresh roadkill. Let that stew for hours. My step daddy made some of the best chili, never was the same. Always have that cyan pepper added in last. Not to much but enough to add gud flavor. But, there is always one momas baby says it's too hot.
I prefer the home made chili to canned as well. But if you don't have time to go from scratch It works until the real stuff comes along.
 

543_Dallas

Sr. Member
Jul 25, 2011
2,854
4,055
273
hmmmm....

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Don't forget the complimentary toothpick while you're field dressing him. :)
 

Redbeard U812

WDX-1030 / U812 South Texas
Jul 14, 2018
2,304
4,007
273
Zombies and beans
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Best served in favorite guac bowl after a week or two of fermentation
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That sweet tangy taste is irresistible. Although side effects include but not limited to stomach pain, diarrhea, hot flashes, hallucinations, headache, delusions of grandeur, and flatulence. It's worth every bite.
 
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