Pools Brew Red Chili Recipe 465 Recipes

RED WITCH'S BREW WITH GINGER AND BLUEBERRY EYEBALLS

Steps:

• Combine the sugar and 6 cups water together in a medium pot. Bring to a boil and add the tea bags, ginger, lemon peels and lemon juice. Simmer for 15 minutes. Turn off the heat, then cover and steep for an additional 15 minutes or up to 1 hour.
• Strain the tea syrup into a clean container. Skewer two blueberries on each of 6 to 8 skewers or cocktail picks. Serve the brew over ice topped with sparkling lemon water and the googly eye skewers.

POOLS BREW RED CHILI RECIPE - (4.6/5)

Steps:

• Melt the shortening in a large wide pot over medium heat. Working in batches, add the beef and cook until browned on all sides, about 5 minutes. Transfer to a colander to drain, then rinse with water and return to the pot. Add the beef broth, chicken broth, tomato sauce, prunes, 10 cups water and Spice Group 1 to the pot. Bring to a boil, then reduce the heat to medium and cook, stirring occasionally, until the meat is tender, about 2 1/2 hours. Stir in Spice Group 2 and cook 15 minutes, then stir in Spice Group 3 and cook 15 more minutes. Season with salt and add Tabasco sauce to taste.

RED CHILI

Steps:

• In a stockpot over medium heat, brown the meats. When they are halfway done, add in the onion and garlic and continue to saute until the onions are clear. Add tomato juice, tomatoes, chile powder, cumin, salt, and cayenne pepper and thoroughly stir to blend and incorporate all the flavors and seasonings. Simmer for 1 hour.
• Add the beans and simmer for 30 minutes. Remove from heat; cool down quickly via an ice bath. Cover and refrigerate. Before serving or freezing, skim fat from the top of the chili.