Chili is always a hit, and if you live in a colder climate it is that much more welcome. Super Bowl parties are coming up and this recipe can be made in advance and reheated, just as with all stewed recipes, and tastes even better the next day or so. If reheating, just make sure it has ample time to heat through, as it is a large amount.

Variations on a Theme

My recipe is quite large, using 3 pounds of meat, so it will feed quite a few, making it a great party food. It will require a large pot, Dutch oven, or a very large crock pot to make. When making this chili, I looked for flavorings to enhance the richness of the final flavor. Guinness Stout beer was my choice, because it has that richness, though the recipe can be made equally well with any other beer of choice or with just water or beef stock. If someone with gluten intolerance is looking at this recipe, they would need to eliminate the beer completely.

I used Anaheim chilies in this recipe, and this particular batch of Anaheims was quite spicy. If you are not up to the spiciness, use either 3 whole bell peppers in place of the 1 bell pepper and 8 Anaheims called for, or use one bell pepper and 4 small cans of chopped green chilies, which have no heat to them.

My Guinness Chili con Carne

Serves 8 to 12, depending on portion size

2 pounds ground beef
1 pound ground pork (or pork sausage, if desired)
2 tablespoons olive oil
6 to 8 ounces bacon, fried and crumbled
2 tablespoons bacon grease reserved in pan
2 large onions, chopped
6 cloves garlic, minced
1 green bell pepper, seeds, stem and membranes removed, chopped
8 Anaheim chilies, seeds, stems and membranes removed, chopped
1 bottle Guinness Stout, or beer of choice, or water or beef stock
1 can tomato sauce,15 ounces
2 cans tomato paste, 6 ounces each
3 tablespoons chili powder
1 tablespoon Kosher salt. Use less, if using regular table salt
2 bay leaves
1 teaspoon oregano flakes, rubbed between fingers before adding
1 teaspoon whole fennel seeds
1 teaspoon whole cumin seeds
12 to 15 ounces more liquid, or as desired (beer, water, stock)
This can be made in a large crock pot, or in a large Dutch Oven that is stove top or oven safe.

In a large skillet, preferably non stick, fry the meats in the olive oil on high, small batches at a time, until nicely browned, removing them to the crock pot or Dutch Oven as they are done. Fry the bacon in the same pan, until nicely crisp. Crisper is better as it will get soggy in the chili as it cooks. Remove the crisp bacon to drain, then crumble into smaller bits, or chop, then add to the pot. Reserve 1 to 2 tablespoons of the bacon grease in the skillet and add in the chopped onions, tossing over medium high heat until light golden. Add in the garlic and continue to saute until the onions are light browned and the garlic is fragrant. Add to the pot.

Chop the bell peppers and Anaheim chilies and add to the pot. In a mortar and pestle, crush the fennel and cumin seeds. These are helpful as an aid to digestion, and I prefer them nearly whole, though ground spices may be used. Add in the rest of the ingredients and stir well.

In Crock Pot, cook on high for about 4 hours, or 6 or more hours on low until bubbling vigorously. If using a Dutch Oven or other large pot, this can be cooked on top of the stove. Bring to boil, then reduce to a simmer for at least an hour or more if possible. The pot, once maintaining a simmer, can be placed into a low oven, around 275 degrees, for 2 or more hours, as desired. Check for liquid levels!

This is excellent with a nice dollop of sour cream, particularly to cool the heat of the chilies, or shredded cheese, or chopped onions. Wonderful served with corn bread on the side or in a bread bowl.
Thank you for taking the time to read my article. I hope it was informative and helped you along your own culinary journey. You will find many more recipes and helpful tips on my web site. I am on Facebook at A Harmony of Flavors and share a recipe or tip each day to the fans that have liked my site. I hope to see you there soon.

A knife is a very important tool in our lives especially at home. It has been in existence for decades as its importance cannot be ignored. Many homes use the knife on a daily basis and we have different types of knives which handles different duties. For example, we have weapon knives which are the combat knife, bayonet, throwing knife and trench knife. Utensils knives are those used in the kitchen for food preparation and cutlery purposes they include the bread knife, kitchen knife, chef, curving and boning knives. Some knives too as used as tools to aid in handling a given duty for instance the hunting knives, divers knives ,electricians, machete, pocket knife, butterfly knife, scalpel, survival knife and wood curving knifes.

They come in different sizes, shapes and designs. Their handle also is made using materials like leather, plastic, woods and rubber and this offers comfort when using the knives.

Knife sharpening is not a new procedure since as you use your knife with time it tends to get blunt and the only option is to sharpen it for efficiency and speed while working. For you to choose the best knife for use you will need to have some basic knowledge on knives so as to enable you get the right one for your needs.

We have various ways of knife sharpening and this article will mainly talk about how to sharpen a kitchen knife since it is commonly used by many people worldwide.

1.You will need to buy a knife sharpening stone most of them are relatively cheap and can be afforded by many.
2.You must know how to use the sharpening stone, it is easy to use and faster to handle. You will get instructions on the pack as written by the manufactures. It works by stroking the knife on the edge of the knife, till you see a bright complexion on the knife.
3.When you are sure the knife is sharp you can test by slicing an onion to check its sharpness. It is advised that you handle the process with caution since a sharp knife can be very harmful to you if not handled carefully.

Another way of sharpening a kitchen knife is using sharpening steel which looks like a filing tool, you will handle the procedure by holding the blade at an angle of 20 degrees and pulling it across the knife until it is well sharpened.

The idea of choosing to make pancake based treats is quite exciting and in Roch-Dale, Manchester, a huge one, measuring 15m in diameter was cooked. The delicious snack carried a whopping two million calories. Pancakes are enjoyed all over the world, especially for that most important meal of the day, breakfast.

In Europe, many people serve this modest treat. The people serve it on Shrove Tuesday during Easter time. This is made as per the usual, with batter and then filled with tasty fillings. Maple syrup is the famous among these, and has sometimes even been accompanied by fresh whipped cream. This is not a good idea for those watching the calories though.

It is said that William Shakespeare enjoyed pancakes so much, that he actually included them in some of his plays. The usual way to make these treats is generally on the griddle, as this was the oldest way in which these delectable delights were originally cooked. Before baking soda made its debut, cooks often used freshly fallen snow for the pleasant texture. The batter is to be pourable, and not stiff. Pancakes are not as solid as bread and are often eaten in Europe over the Easter period for its significance. Sometimes butter milk is used instead of milk and has the result of a fluffier feel.

One can find many different types of fillings, from the usual maple syrup to jams and jellies. In many countries pancakes are filled with savory fillings too. A very tasty filling is spinach and feta cheese. Other great ideas can include cheese and bacon, minced meat with a sauce and many more.

Different countries have different recipes for this amazing delicacy. In Greece, the sweet Certan Tiganite is used, this is a very different taste and offers the option of a savory filling. One might find that buttermilk is used in the place of usual milk.

You can find many different ways to prepare the batter, but usually the old way to cook them is the best way to go. Either on the griddle or else in a medium sized frying pan. Many people do different things when they make pancakes. The French believe that by holding a coin in one hand and flipping the delicacy will make their wish come true.

It shall need to be pourable and smooth. Then the pan or griddle will cook it on one side, while the other remains a little uncooked. Once it is fairly well cooked on the one side, it is time to flip it around. It is sometimes good fun to see how many times you can make the flip before cooking on the other side. This is the fun of making them.

Nowadays, a favorite thing to do when you are on your way to a holiday destination to the coast or into the mountains, is to stop at the local shops that make pancake products. There, you can find as many fillings as you can imagine, be they sweet or savory. The idea is to have a large serving of your favorite filling on a large one. Pancakes at these little stop- overs are usually the talk of the town.