by Chase Erwin
16 oz. (1 can) diced tomatoes
3 diced jalapenos, seeds intact (or about 30 sliced pickled jalapenos)
2 tbsp. chili powder
Salt to taste
In a medium saucepan or skillet, cook 1 lb. ground beef over medium heat, crumbling with spoon as you cook, 10-15 minutes or until internal temperature reaches 145 degrees. Drain and return to pan on low heat.
Add diced tomatoes and bring to a simmer. Add jalapenos and let simmer 3-5 minutes, stirring frequently. Remove from heat.
Prepare a large stockpot or slow cooker – add cooked pinto beans, tomato sauce and chili powder. Put on low heat or turn slow cooker to “low” setting. Add cooked meat mixture and combine. Taste mixture and add salt to taste. Bring to boil and serve immediately – if using slow cooker, heat 6-8 hours, stirring once an hour, then serve.
“Super-hot” mix-in
Combine ¼ cup distilled white vinegar with 1 tsp cayenne pepper powder and 1 tsp crushed red pepper flakes.
“Say-a-prayer” mix-in
Same as above, but add in 1 tbsp more vinegar, 1tsp more red pepper flakes, and one diced or 2 tsp. powdered ghost chili pepper
Mix-ins can be added directly to the chili base or left on the side for adventurers to season individual bowls to taste. Those taking “Say a prayer” may need to make a constitution saving throw upon ingestion.
Serves 4.
*If using dry pinto beans to cook at home, follow cooking instructions on package – please note these may need to be cleaned and soaked overnight and made in advance of the chili itself!
Barbarian Beef Stew
If there’s one thing I know about our barbarian, Remi, it’s that she has a hearty appetite. This stew is chock full of chunky meat and vegetables that should satisfy the most ravenous adventurer. It serves 4-6 (or one really hungry Felinial). - A
Ingredients:
1 boneless Chuck roast (2-3lbs)
2 small to medium yellow onions, peeled and halved
6-8 small red potatoes
1 bell pepper, cored, seeded and chopped
2-3 cups carrots, peeled and chopped
2 stalks celery, chopped
3 cloves garlic, minced
12-14 oz diced tomatoes
2 cups beef stock
1 tsp salt
2 tsp ground black pepper
Combine stock, garlic, salt and pepper in a bowl.
Preheat oven to 350.
Place roast in a 4-6 qt pot or 9x13x2 baking pan. Add vegetables with even distribution. Add the stock mixture.
Cover with lid or foil and cook 3-4 hours.
If using a magical slow-cooking apparatus, cook 10-11 hours on low setting or 4-6 hours on high setting.
Internal temperature of meat must be at least 145 degrees.
Sawmill Gravy
Milk gravy has been a favorite of mine since childhood. I first only had it with pork sausage crumbled inside, but one summer we didn’t have any pigs on the farm and my mother decided to use ground beef instead – it worked just as well! - A
1lb. Breakfast sausage or ground beef
¼ cup flour
2.5 cups whole milk
Salt/pepper to taste
Brown and crumble the sausage or ground beef until fully cooked. Reserve 4-6 tbsp of the drippings into a small bowl and set aside. Drain the meat and set aside.
Add flour to the pan over medium-high heat. Add your reserved drippings and quickly whisk into the flour until you get a very light-brown roux. Be sure to scrape any flakes from the meat that stuck to the pan into the roux. Turn heat down to medium-low.
Slowly add the milk a bit at a time, whisking vigorously until all the milk is combined. Continue whisking, working the roux through the liquid. There should be few, if any, lumps remaining after a few minutes.
Turn heat up to medium/medium-high. Add the crumbled meat. Continue slowly whisking, while adding salt and pepper. Regularly taste the mixture and add salt/pepper until seasoned to taste.
Once bubbles begin to appear in the pan, quickly reduce heat to low and whisk continually. Take off heat once thickening begins (it will thicken more as it cools).
Cover 3-4 pieces of toasted sourdough bread per plate with 2-3 large spoon/ladlefuls of gravy and serve. Also good on split biscuits or plain white bread.
Figure 1: Caeden Renfield.
Figure 2: Irek Navience.
Figure 3: Remi Imel.
Figure 4: Taryn Turnipseed.
Figure 5: Beltrin Velasco.
Figure 6: Abel Mondragon.
