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Found 2 results

  1. Today it was supposed to rain, but as often happens here in the rain shadow, it is delayed or light. Decided to get some chili going on the Akorn Jr., and when it's done I'll hope there is enough heat left for the Tuscan Soup that Andy posted yesterday. This is my favorite Wendy's chili (Jerri's version) and I'll post a recipe another time. Monday is my laundry, cooking, roasting coffee day; getting ready for the week. For those of you who have an Akorn Jr., note that the pot is sitting inside the diffuser canning rack so it would fit. It's a 5 quart pot that is a little flatter(?); my CI pot was too tall. If I make the Tuscan Soup I'll post a picture of that later.
  2. I'm not a fan of hot or very spicy chili, and I enjoy Wendy's when I don't have time to make my own. Now I make it on the kamado, so here's my version of this mild chili. You can spice it up as much as you like though! 1 lb. ground beef, or mixed pork and beef 1 - 15 oz. can tomato sauce 1 can diced tomatoes and chiles 1 15 oz. can diced tomatoes (or crushed if you prefer) 1 15 oz. can kidney beans w/liquid 1 15 oz. can small red beans, w/liquid 1/2 med onion, diced 1/2 green pepper, diced 1 rib celery, diced 2-3 cups beef broth Spices: 1 tsp. cumin 1-2 TBS chili powder 1/2 tsp. oregano 1 tsp. garlic powder 1 1/2 tsp. paprika (I like smoked if you have it) 1 tsp. black powder 2 tsp. salt Brown and crumble hamburger in dutch oven over kamado grate. Add spices and remaining ingredients, simmer uncovered in pot for 3 hours; cover if liquid is evaporating too much. Recommend light apple or pecan smoke link to Small and Mini Kamado thread please.
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