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Posted: 1/1/2003 12:40:04 PM EDT
Here's what I was doing today after eating 3 bowls of venison black bean chili.
The instrument visible beneath the chin is the G-meter.

Link Posted: 1/1/2003 12:44:20 PM EDT
5 1/2 g's and you still have your lunch!


O BTW, I praise you on your flying. Probably one of the coolest things on this earth, at a price.
Link Posted: 1/1/2003 12:50:02 PM EDT
Actually, I still have my breakfast and lunch, and I'm about ready for a snack.

Flew 1.6 hrs in a C172, 0.8 in the Citabria (pictured) including spins and other fun, and another 0.8 in another C172 to pick up my buddy's wife. With chili breaks between all flights! It was GREAT!
Link Posted: 1/1/2003 12:57:47 PM EDT
Benz, your pic is sideways. [;)]
Link Posted: 1/1/2003 12:58:07 PM EDT
How's about your black bean venison recipe.
Link Posted: 1/1/2003 1:09:38 PM EDT
[Last Edit: 1/1/2003 1:11:01 PM EDT by DzlBenz]
Originally Posted By perry:
How's about your black bean venison recipe.
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Okee-doke. This is the basic recipe, but I vary it a little each time I make it. This time, I used some tenderloin that I had previously marinated and grilled. I cubed it, though, and added the meat to the chili sauce per the recipe. I also go a little heavier on the cinnamon, cilantro and black pepper. I didn't have any dried Anchos, so I just used more Anaheims and som crushed red pepper, courtesy of my local pizza joint. It had a good whang to it, but not so much to kil the flavor. Served with jalapeno cornbread muffins!

Also, in my house, there's no such thing as light beer. I used Boulevard Unfiltered Wheat.
Venison Chili
(makes 8 servings)

vegetable cooking spray
2 cups (60 g) chopped onion
4 garlic cloves, minced
2 fresh Anaheim chiles, seeded and minced
2 fresh jalapeño chiles, seeded and minced
2 pounds (960 g) boneless shoulder or leg of venison, trimmed of all fat and cut into 1/2-inch (1.25 cm) cubes
1 tablespoon (30 ml) freshly ground pepper
3 tablespoons (45 ml) good-quality chili powder
2 tablespoons (30 ml) ground cumin
1 tablespoon (15 ml) ground cinnamon
2 dried ancho chiles, seeded and chopped
1/4 teaspoon (12.5 ml) crushed dried oregano
1/4 teaspoon (1.25 ml) crushed dried thyme
1 12-ounce (360 ml) can light beer
3 cups (720 ml) water
1 28-ounce (840 g) can low-sodium Italian style tomatoes, with juice
1 15-ounce (450 g) can black beans, drained, rinsed, and drained again
1/4 cup (4 g) finely chopped fresh cilantro

Lightly spray the bottom of a large pot with cooking spray. Add onion, garlic, and fresh chiles. Saute over medium-low heat, stirring, until onion is limp, about 4 minutes. Transfer the onion mixture to a dish; keep warm.
Sprinkle the cubed venison with pepper. Add the seasoned venison to the pot (if necessary, lightly spray with cooking spray to prevent sticking) and cook, stirring, until venison is well browned. Return onions to the pot and add the remaining ingredients except black beans and cilantro. Stir well, breaking up the tomatoes with the back of a spoon. Simmer, uncovered, for 1 1/2 hours, until the venison is tender. If chili seems too dry, add water as needed to maintain desired consistency.
Stir in black beans and cilantro. Cook for another 10 minutes, until beans are heated through. Ladle the chili into soup bowls and serve.
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Link Posted: 1/1/2003 1:18:12 PM EDT
Originally Posted By Max_Power:
Benz, your pic is sideways. [;)]
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I know! What's the deal? This one's crooked too!
Link Posted: 1/1/2003 8:45:56 PM EDT
Originally Posted By DzlBenz:
Originally Posted By Max_Power:
Benz, your pic is sideways. [;)]
View Quote

I know! What's the deal? This one's crooked too!
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Next time you use that camera just turn it 90 degrees.
Link Posted: 1/1/2003 8:55:41 PM EDT
The camera is (nearly) horizontal. The plane isn't.

Get it now?
Link Posted: 1/1/2003 8:55:51 PM EDT
What kind of A/C is that?

Link Posted: 1/1/2003 8:58:43 PM EDT
Originally Posted By M-60:
What kind of A/C is that?

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Citabria 7ECA, now registered as 7GCAA. Woof!
Not mine, but a buddy's.
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