Lisa is the stepdaughter that loved this when she lived at home. This is so easy it's almost embarrassing.
I like to mix and match the gravy to suit my mood. And I sometimes use other spices, garlic, onion or chili powders when I S&P the meat.
John Wesley "Boog" Powell was an all-star first baseman and American league MVP for the Baltimore Orioles. He now has a BBQ joint right outside Camden Yards, where the Orioles play. I use the rub on just about anything I BBQ. It’s especially good on ribs and smoked butt. I like to put it on a day in advance, if I can.
This is the way my family has made rice for at least three generations. The bacon gives it a flavor I don't find in any other Spanish Rice.
This make great leftovers, it's in my 'fridge most of the time, just microwave.
Chorizo like Grandma Nana used to make. When I was a kid we went camping a lot, and my mom always made Chorizo and Eggs for Sunday breakfast. And I still make it a lot. Nana's chorizo always tasted a little vinegary, so that's the one cup option.
This is not fast food nor is it diet food. This is George and Maud Swick's recipe; it's the 2001 World Champion, International Chili Society.
I use this as a baseline and substitute liberally.
She uses oil I try to use bacon fat or whatever is around the house. I usually add some beer, I mix and match different chili powders, and sometimes I feel like making it hotter; sometimes I make it less hot.