Da Bears Reign
TAIL GATE TERRACE
Tantalizing, Tempting
Tailgate Treats
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SMOKIN MESQUITE CHIPOTLE CHILLI
Smoking chips
Stove top smoker or grill If have neither then you can buy smoke juice at your
grocer,usually found in the condiment aisle with ketchups and what not .....
3 pounds of ground beef 90 % lean sirloin, butt, trimmed chuck
OR
Chuck Roast cut to 1/2" - 3/4 "pieces
1 pound of a smokeless flavor bacon
3 Large onions
4-8 Large cloves of garlic Smashed & chopped fine
1 TBSP of CUMIN
1 TBSP of Oregano
1 TBSP of Onion powder
Fresh Cilantro
1 28 oz can of petite cut tomatoes
1 28 oz can of tomato puree
1 8 oz can of chipotle sauce
1 8 oz can of chipotle sauce
salt / pepper
butter/ margarine
Olive oil
Cheddar jack cheese or whichever cheese you like
GARNISH in a bowl ad 1 finely chopped onion, 1Tbsp OF Finely chopped cilantro & 4 cloves
smashed & finely chopped garlic drizzle with olive oil and salt lightly
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on the stove keep heat on low to medium as you want to flavor the meat and not cook it here
on the grill have a small fire or have burners on low and keep meat away from heat source
and put your water soaked chips on the coals or near the burners you should have a cookie
sheet like pan to spread meat out on
Smoke from 1 hour to 1 1/2 hours
in a large non stick pot
2 TBLSP butter
2 - 3 TBSP of Olive oil add 2 of the chopped onions add bacon cook for 15- 20 minutes on
medium high COVERED
STIR OFTEN
ADD
cumin oregano onion powder and 4-5 cloves of finely chopped garlic
STIRRING OFTEN
ADD MEAT
ground beef or Chunk beef if you like chunk chili, pieces should be like 1/2" to 3/4 ' in size
STIRRING AS YOU ADD
keep heat as is for another 20 minutes COVERED
salt & pepper to taste
ADD
can of petite cut tomatoes
tomatoe puree
salt & pepper to taste
STIR OCCASSIONALLY
HEat to boil then ...... lower heat to simmer , simmer for 20 minutes COVERED
AND TO THOSE who do not have smoking methods now is the time to AD THE
SMOKE JUICE INSTEAD
seperate before adding the chipotle ...if some does not like HEAT
ADD CHIPOTLE
chipotle sauce
chipotle peepers finely chopped
Simmer 20 minutes to 1 hour on low to medium low heat to your thickness
Shred your cheese
prepare the garnish and wait
AS FOR THE HEAT OF THIS CHILLI it is Hot to make hotter I have added up to 2
habaneros ... it's all up to you there .You can also ad the chipotle later if some one doesn't
want the heat ...
ENJOY and have plenty ICE COLD BEER or pop on hand if you need to put out some flames
from the Wrecking Crew Kitchens of Camp Nakoma General
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Sorry Bears Fans, but the Tailgate Terrace is still underconstruction.
Do continue to drop in as more and more recipes will be posted ......
More recipes may be found at Tailgate Recipes Thread at Chicago
ChicagoBears.com
WARNING: while in the process of tailgating Try NOT TO GET TOO
pumped over the game . . . . . . . if you do the Homer Patrol may get you
Thank you for your patience
Nak
PS . . . . if it means you have to be a homer to be a Bears Fan
Then so be it GET HOMERIZED TODAY ! ! ! ! !
more information on getting Homerized or un-Homerized to come
BRING IT ! ! !
....with a Vengeance
Oh YEAH Babe ! ! !
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. . .I can hear the cardiologists now LOL . . . .This next recipe was tried out on the grill
Saturday July, 28 2007, . . . . . .and let me tell you something folks . . . it will be a hit with as it
was with us ENJOY ! ! ! ! !
SLOW SMOACHED SIRLION & SHRIMP
on the the grill
Now most of you are already scratching your heads wondering what in the world is
SMOACHED ??? LOL . . .well it's a combination of smoking and slow paoching the meal in an
herbal butter sauce . . . . OH Yeah Babe ! ! !
This recipe will serve up to 4
INGREDIENTS
ONE OLD POT
1 pound of peeled and deveined raw shrimp 16 - 20 count per pound on the shrimp Thaw in a
bowl
1 - 1/2 pounds of lean Sirloin Steak Trimmed of all fat and bone cut into 1 inch squares place in
an bowl
1/2 cup of a white wine
10 cloves of fresh garlic mashed and finely chpped
1 Small Onion finely chopped
1 TBS of Lea & Perin Worcestershire sauce
1 TBS of honey,OR Brown Sugar. OR Mollasses, OR Dark Corn Syrup OR Etc etc Etc
1/2 TBS paparika
1/2 tspn of Thyme
Salt & pepper
olive oil
for heat you can add White Pepper, Ground Red Pepper, or Red Pepper Flakes or whatever
you want I'd say for a bit of bite about an 1/8 tspn will suffice the rest you're on your own
2 - 3 butter or margerine cut ionto 1/2 pads
Mesquite Flavored charcoal OR regular charcoal with Mesquite Smoking Chips
If you don't have a grill you can buy Mesquite smoke juice in the condiment section of your
grocery store
MEAT
in the bowl with your sirloin remove shrimp and use a fork to poke holes in the chunks place back
in the bowl Add half of the chopped garlic, Lea Perrin, Sweetner ALL of the Onion 1/2 TBS of
smoke juice if cooking on the stove Mix well place in frig
SHRIMP
in the bowl with shrimp remove shrimp and use a fork to poke holes in shrimps place back in
bowl with water from thaw. Add Remainder of Garlic, Thyme, Paprika Salt and pepper then
1/2 cup of wine and 1/2 TBS of Smoke juice if cooking on the stove mix thoroughly place in
frig
ON the grill get about 16 - 22 charcaol fired up for cooking
Have an old pot for this
ONCE the coals have started to turn gray add a couupls of more fresh unlighted coals OR
mesquite wood chips place on grill rack in a small pile . . .Place Cooking grate on grill and then
pot . . .ADD meat at this time only with half the butter/ margarine COVER The GRILL NOT
the POT Check often DO NOT LET THE BUTTER AND MARINADE LIQUID COME TO A
BOIL
as meat beigns to turn brown after about 15 - 20 minutes I like Medium rare so this will best
at this time . . . Leave the GRILL covered another 5 minutes for medium well to well done
meat
ADD shrimp and the rest of the butterat desired time
MOVE THE POT AWAY FROM OVER THE COALS
recover grill check every 3 - 5 minutes
watch shrimp for when they have turned to a pinkish white in color the dish is done
COOKING THIS DISH ON THE STOVE : have a pot on a very low heat SIMMER is BEST !
Follow same time instruction as on the grill maybe cutting 5 minutes off the cooking time
SIDE DISHES and Salad recipes to come