BIG JOHN'S CHILI-RUBBED RIBS
When my family thinks of summer grilling, it's ribs all the way. Our Asian-inspired recipe is a welcome change from the usual barbecue-sauce versions. -Ginger Sullivan, Cutler Bay, Florida
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Mix the first 6 ingredients; rub over ribs. Refrigerate, covered, 30 minutes., Wrap rib racks in large pieces of heavy-duty foil; seal tightly. Grill, covered, over indirect medium heat until tender, 1 to 1-1/2 hours., In a large saucepan, combine glaze ingredients; cook, uncovered, over medium heat until heated through and sugar is dissolved, 6-8 minutes, stirring occasionally., Carefully remove ribs from foil. Place ribs over direct heat; brush with some of the glaze. Grill, covered, over medium heat until browned, 25-30 minutes, turning and brushing ribs occasionally with remaining glaze.
Nutrition Facts : Calories 486 calories, Fat 26g fat (9g saturated fat), Cholesterol 98mg cholesterol, Sodium 1543mg sodium, Carbohydrate 34g carbohydrate (30g sugars, Fiber 1g fiber), Protein 29g protein.
BIG JOHN'S CHILI DIABLO
It was hard to get this written down as I've never really measured anything in it, but at the urging of many I did the best I could.
Provided by Big John
Categories Beans
Time 2h15m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- In a large high sided electric skillet (or large stew pot) combine beef and sausage and brown over med-high heat (sausage should be just crispy on the outside and beef should be nicely browned, not grey).
- Add onion when almost finished and cook until onions are tender.
- Combine all dry ingredients and spices in a small bowl and set aside.
- Add tomatoes and beans to skillet mixing well and bring to a slow boil.
- Add spice mix and stir well, continuing to boil.
- Add bacon, corn, peppers and remaining ingredients to chili and mix well.
- Reduce heat to low simmer and cover.
- Cook for 2 hrs, stirring occasionally.
- Finished chili should be thick.
Nutrition Facts : Calories 266.1, Fat 6.7, SaturatedFat 3, Cholesterol 59.3, Sodium 663.5, Carbohydrate 28.2, Fiber 5.8, Sugar 9.9, Protein 25.6
GREEN BAY CHILI
Inspired by the Green-Bay style chili served at Chili John's, Green Bay, Wisconsin. From Chili Nation, by Jane and Michael Stern
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Make the chili: in a big skillet, saute/stir the onion in oil over med-high heat until soft.
- Add in beef; cook/stir until browned, separating meat so it remains crumbly rather than cloddish.
- Drain off excess fat; season with salt, pepper, Worcestershire sauce, and Tabasco.
- Stir in barbecue sauce and simmer over med-low heat 5 minutes, stirring to mix.
- Make the spicy oil: Combine the oil with the chili powder, cumin, coriander, and cardamom.
- Heat mixture to a simmer in a small skillet; stir in the garlic and cook until soft.
- Stir half the spicy oil into the chili; reserve the remaining oil; keep the meat mixture warm.
- Cook the spaghetti until just tender; drain and toss with the butter and keep warm.
- Rinse the beans and place in a small saucepan; add 1/2 cup water and cook over medium heat until warm; drain well.
- To serve--arrange noodles on 4 to 6 plates; top each serving with beans and chopped onion.
- Ladle chili over all and add the reserved spicy oil to taste.
- Sprinkle toppings over, as desired.
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