Tag Archives: Beef mince

The don of meatloaf


One thing I realized my site does not have is my meatloaf recipe. It is the don of meatloaves. There’s lots of goodies in it. Bits of bacon mixed in, there’s chunks of feta, olives, onions and garlic.

 

Soak the sliced italian bread in the milk for several minutes in a large mixing bowl. While it is soaking turn the oven onto 200 degrees F.  Place the ground meat, garlic bacon, eggs, salts, pepper, parsley, cheeses, olives, and onions into the soaked bread. Mix by hand until it all comes together and is well mixed. Turn out onto pan and shape into 4 loaves. (I have a cooling rack that is nothing more then a chunk of 1/4 inch thick steel with 1/3 inch holds drilled in it. I place it over a turkey roasting pan 1/2 full of water. I HIGHLY RECOMMEND DOING THIS.) Place into oven and let cook 8-12 hours. After the 8-12 hours has passed apply your favorite sauce ontop of meatloaves and turn to 350 degrees F and allow to bake for another 15 to 30 minutes.

When it is done it will be sticky on the outside, and so moist and tender inside that you can microwave it the next day and not have it dry out on you which most meat loaves others have made for me tend to do. The onions will be clear, the garlic soft and delicious, the bacon flimsy yet delicious. The best thing of all, it’s a great meal that one can cook all day. No longer do you have to rush to get a meatloaf done, you can set it, and forget it.

Typically I use a apple bbq sauce with burbon in it.

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My firebite chili


We’ve all heard of frost bite….well….have a spoonful of this insanely spicy chili will take the chill out of your bones….2 will give you firebite.

26-1/2 pounds lean ground beef (To make it firebite wild chili, use venison, boar, squirrel, rattlesnake, rabbit, any none store bought none farm raised meat you dare try. Raised on a farm is not wild lol.)
105 ounces tomato sauce or 10 1/2 cans if you don’t have homemade
5 pounds kidney beans or 5-1/4 (15 ounce) cans kidney beans, rinsed and drained
5-1/4 green bell pepper, seeded and chopped
5-1/4 red bell pepper, seeded and chopped
5-1/4 medium onion, chopped
10-1/2 cloves garlic, chopped
5-1/3 cups Guinness Foreign Extra Stout or Guinness Draught or get both drink one and use the other!
20 new mexican trinidad scorpions, seeded and chopped, but don’t remove the white inner membrane
10 naga viper, seeded and chopped, but don’t remove the white inner membrane
10 red savina habaneros, seeded and chopped, but don’t remove the white inner membrane
10 orange habaneros, seeded and chopped, but don’t remove the white inner membrane
10 piri pirir, seeded and chopped, but don’t remove the white inner membrane

Dump seasoning

1/2 cup paprika
1/3 cup and 1 tablespoon and 1 teaspoon seasoning salt
2 tablespoons and 2 teaspoons dried jalapeno
2 tablespoons and 2 teaspoons dried bolivian rainbow peppers
2 tablespoons and 2 teaspoons onion powder
2 tablespoons and 2 teaspoons garlic powder
2 tablespoons and 2 teaspoons ground cayenne pepper
2 tablespoons and 2 teaspoons seasoned pepper
1 tablespoon and 1 teaspoon dried thyme
1 tablespoon and 1 teaspoon dried oregano

mix dump seasoning until well mixed….

Place the ground beef in a large pot over Low. Cook, stirring to crumble, until lightly browned but still raw. Drain off grease. Place the pot over low heat, and add the onion, garlic, peppers and kidney beans. Cook and stir for a few minutes. Stir in the tomato sauce and water, and season with 1/6th of the dump seasoning. Simmer over low heat for roughly 1 hour and 30 minutes.

Add dump at these times during the cooking process in 1/6th amounts.

1st dump…immediately

2nd dump 10 minutes

3rd dump 20 minutes

4th dump 40 minutes

5th dump 1 hour

final dump 1 hour 30 minutes

These dumps….will add different layers of spices…not that it matters will probably burn through you like acid. The chili is done when you can dip a spoon in it, and pull the spoon out and hold it side ways with no dripping, and you can run your finger over the back of your spoon making a streak and the chili sauce holds and doesn’t run into your nicely made streak on the spoon, and the meat is fully cooked through….may take longer then an hour and a half….Just keep an eye on it. DON’T FORGET TO STIR OR IT WILL BURN!