Recipe: Beef Chili

December 2, 2011 at 10:43 am (Recipes)

This is the chili that I made for Crown Tournament, Fall 2011 in the Barony of Bergental. It is actually really simple to make, as all you need to do is combine all of the following ingredients in a crock pot and allow to simmer on low for 4-8 hours.  I actually cooked this particular batch overnight, and so simmered for about 6 hours, but it would have been done sooner than that, and could easily have continued to cook for another few hours without having been overdone.

**Please note, I tend to add a lot of cumin to my chili… if you would like it less seasoned, cut the cumin amount down to 1.5-2 teaspoons**

2 pounds lean ground beef, browned and drained

1 (46 fluid ounce) can diced tomatoes, not drained

1 (29 ounce) can tomato sauce

1 (15.5 ounce) can of Hunt’s Manwich sauce

1 (15 ounce) can kidney beans, drained and rinsed

1 (15 ounce) can pinto beans, drained and rinsed

1/2 medium sized onion, chopped

1 green bell pepper, chopped

1/8 teaspoon ground cayenne pepper

1/2 teaspoon ground black pepper

1 teaspoon salt

1/8 cup ground cumin

1/4 cup chili powder


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Recipe: Brown Sugar Ham in the Crock Pot

June 26, 2011 at 10:29 am (Kitchen Planning, Recipes, Vinland Raids 2011)

I’ve made this ham for Crown Tournament in the fall of 2010 and then again at Vinland Raids.  (Once again thrilled to have electricity available!).  An 8-10lb ham will feed a group of approx 10 people.

Add 1-2 cups of water to bottom of crock pot– there should be about 1/2 inch water in the bottom.

Mix in 1 cup of brown sugar to the water.

Place ham on top of water/brown sugar (flat side down).

Coat ham in 1 cup brown sugar (Pat down around the top and sides of ham)

If possible, place lid on crock pot.  If not possible, cover ham/top of crockpot with aluminum foil.

Cook on low heat for 6-8 hours until the ham reaches 165 degrees.  Let ham rest for 10 mins, then slice for serving.

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Recipe: Pork Tenderloin with Apples and Cranberry (Crock Pot)

June 26, 2011 at 10:23 am (Kitchen Planning, Panteria 2011, Recipes)

This is the pork I prepared at Panteria this year (taking full advantage of the electricity available to us!). This quantity provided plenty of food for 18 people and used a roasting pan, but can easily be scaled down to a smaller group/crock pot.

Core and Slice 5lbs of Granny Smith Apples (any tart apples will work)

Place 1/2 of the apples on the bottom of the roaster.

Add 2 small can of whole cranberry sauce on top of the apples.

Place 3 pork tenderloins (2-3lbs each) on top of cranberry/apple mixture.

Add remaining apples to the top of the pork.

Spread 2-3 more small cans of whole cranberry sauce on top of apples and pork.

Add a small amount of cinnamon if desired.

Heat on low heat (approx 225-275 degress) for 4-6 hours until pork reaches 165 degrees.

Remove pork from roaster and slice for serving.  Remove apple/cranberry mixture and serve as a sauce for the pork.

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