Wonderful Chili (Slammer Chili) This is sweet Chili

Ingredients: Just over a Gallon

1.  2 lbs of Ground Chuck

2.  1 lb Sausage

3.  12 thick strips of Bacon

4.  Quarter cup Olive Oil

5.  1 large onion peeled & diced

6.  Half Small Bell Pepper diced

7.  1 jalapeno diced fine

8.  1 stalk of Celery diced very fine

9.  2 Bay Leaves

10. 1 teaspoon Garlic Powder

11. 3 tablespoons Chili Powder

12. 2 Tablespoons Ground Cumin

13. 1 teaspoon Ground Cinnamon

14. 2 tablespoons Brown Sugar

15. 1 tablespoon Semi-sweet Cocoa "Chocolate"

16. Quarter cup of Honey

17. 1 can of beef (liquid) Broth

18. 1 can of Chicken (liquid)Broth

19. 1 large can of V8 Juice

20. 2 cups of Heinz Ketchup

21. Beans or Rice if you want

Saute' onion, Bell Pepper, jalapeno, and Celery in the olive oil then sit aside.  Fry the Bacon till very crisp (almost black) sit aside till cool then crush the Bacon into fine chunks.  Fry the ground beef and drain, after the beef has had time to drain mix in Cumin and Chili Powder (let it sit as the dry ingredients will marry into the Beef).  Brown the sausage with the garlic powder (this is a must as the garlic will attach itself to the sausage) then drain grease.  Combine all the Liquids and Broth in a very large pot and or beans or rice if you like, and then add the Bay leaves on high heat.  Place all the Saute' items into the pot including all the meats.  "Most important part" At boiling point add the Ketchup, Honey, Brown Sugar, Cinnamon, and the Semi-sweet Cocoa.  Cook on low to medium heat for just about an hour.

Thank you to the Wabash Co Sheriff's department for this receipt.

Beef Filling
 

2 tablespoons vegetable oil or corn oil

1 small onion , chopped small (about 2/3 cup)

3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)

2 tablespoons chili powder 

1 teaspoon ground cumin 

1 teaspoon ground coriander 

1/2 teaspoon dried oregano 

1/4 teaspoon cayenne pepper 

table salt 

1 pound 90% lean ground beef (or leaner)

1/2 cup tomato sauce 

1/2 cup low-sodium chicken broth 

1 teaspoon brown sugar 

2 teaspoons vinegar (preferably cider vinegar)

Ground black pepper 

Shells and Toppings
 

8 taco shells (warmed according to package instructions), or Home-Fried Taco Shells (see related recipe)

1 cup shredded cheddar cheese (4 ounces), or Monterey Jack cheese

2 cups shredded iceberg lettuce 

2 small tomatoes , chopped small

1/2 cup sour cream 

1 avocado , diced medium

1 small onion , chopped small

2 tablespoons minced fresh cilantro leaves 

hot pepper sauce , such as Tabasco

1. Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened, about 4 minutes. Add garlic, spices, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook, breaking meat up with wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, about 5 minutes. Add tomato sauce, chicken broth, brown sugar, and vinegar; bring to simmer. Reduce heat to medium-low and simmer, uncovered, stirring frequently and breaking meat up so that no chunks remain, until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. Adjust seasonings with salt and pepper.

2. Using wide, shallow spoon, divide filling evenly among taco shells; place two tacos on individual plates. Serve immediately, passing toppings separately.

In powl combine potatoes, eggs, celery, pickles, onions.  In another combine mayonnaise, sugar, vinegar, milk, mustard and salt mix well pour over potato mixture stir to coat.   Best served warm or at least room temperature.

In bull beat egg and milk, stir in cheese, oats, onion, salt add beef and mix well.  Shape into 8 loafs and plce in a greased or foil lined baking dish. Spoon on sauce below and cook at 350 degrees for 45 minutes

Sauce - mix
1/2 cup packed brown sugar
2/3 cup ketchup
1 1/2 teaspoons prepared mustard
 

TERIYAKI CHICKEN (This is good)

1/2 cup all-purpose flour
1/2 tsp. salt
1/8 tsp. pepper
2 lbs. chicken breast, cut into strips
2 eggs, beaten
vegetable oil
1/3 cup honey
1/3 cup soy sauce
1 T. dry sherry
1 clove garlic, minced
1 tsp. fresh ginger, grated

Combine flour, salt, and pepper. Dip chicken strips in eggs, then coat with flour mixture. Pour enough oil in a large skillet to equal 1/2 inch; turn heat to medium high. When oil is hot, add chicken strips and cook until golden brown. In a separate small saucepan, heat soy sauce, honey, sherry, garlic, and ginger. When chicken strips have been removed from skillet, drain and dip into honey mixture; place on a baking sheet. Bake strips at 250 degrees for 20 minutes; brush with remaining honey mixture after 10 minutes.
 

Deviled Eggs   
12 eggs

4 TBS mayonnaise

2 teaspoons yellow mustard
2 teaspoons sweet relish
2 tsp vinegar

salt
Pepper

Paprika, for dusting

Place eggs in a large wide saucepan and cover with cold water.  Bring to a boil for 12 minutes.  Remove eggs and cool in refrigerator.  Remove shells from eggs and slice in half length wise.  Separate egg yolks and place into a bowl.  Place whites on a separate plate.  Add mayo, mustard, relish, and salt and pepper to taste, to yolks and mash together with a fork until creamy and smooth.  Using a large star tip and resealable plastic bag, pipe and yolk mixture back into each egg.  Dust tops with paprika.  Refrigerate. 

Sautee onion in oil, add hamburger and brown.  Add remaining ingredients, stir, simmer for 20 minutes