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    5 Recipes

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    When trying to cut down on fat and sugars, my 3-bean chili had to take a break. This white chili is a pretty good replacement.

    Recipe #444510

    I like chili and when I make it I like to make a big pot of it. This recipe makes about 2 gallons and has won 1st and 2nd place in chili cook-off contests. This chili will have just a touch of heat, so If you like spicy chili, double up the jalapeno and cayenne pepper. This recipe works well with venison too.

    Recipe #394024

    We make this popular warm dip a lot. It is always a hit and only takes 20 or so minutes to make. I like using Frito Scoops with this dip...but any sturdy chip will do.

    Recipe #392060

    I began making jerky in 1997. I usually make about 20-30 batches per year. I have tried a myriad of recipes and finally came up with my own that I have used almost exclusively for the past 5 or 6 years. I primarily make beef and venison jerky, but have tried a number of other critters with good success (squirrel jerky was one of the toughest jerky's ever!) Hope you like it. I use a CONVECTION STYLE dehydrator (warming coils on bottom, warm air rises...bottom trays dry out first. Must rotate trays at about 12 +/- hours. FORCED AIR style dehydrators are much easier to use, faster, and...I'll buy one when my old convection-style RONCO dehydrator finally breaks. Finally, I know a lot of recipes state to make jerky in your oven. Due to the strong aroma, I make mine in my garage. The aroma is very good, but the seasonings are very strong. I'd compare it to baking 6 or 7 roasts at a time.

    Recipe #389191

    Make this recipe at least an hour before serving. Great with anything that you want to dip with.

    Recipe #388607

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