Timmy’s Meat-Related Recipes.

To save retyping, here’s my current meat-related recipes. On a side note, if you have any taste buds at all, you’ll adore my Molasses Cookies recipe.

I will say upfront that while my Loaf of Meat is definitely perfected, my chili recipe is still in the beta stages. Still, you’ll get the idea. Also, I almost never measure, so work with me. I designed my chili to be made without much mental effort, as I’m extremely lazy.

Timmy’s Chili

A jug of Chi-Chi’s salsa.
1 – 1.5 lbs of ground meatloaf mix (beef/veal/pork)
1 – 1.5 lbs of ground turkey
1 can of pink beans
1 brick of spinach
1 – 2 chili seasoning packets (Did I mention I’m lazy?)
1 taco seasoning packet
Wild Rice (or wheat pilaf, or pretty much anything other than white rice)
Chopped Red Pepper

I don’t like the taste of tomato in a can. So once upon a time, I decided to improvise and use some Chi-Chi’s salsa anyway. I buy it at my local warehouse. Find the largest pot you have. When I make this, it typically goes right up to the top of the pot. Yes, you can use whatever salsa you want, just make sure you have enough to liberally coat the bottom of the pot. You may want to add more later, if you want your chili redder.

Coat the bottom of the pot with some salsa, then add a little more. Cover, and prepare to simmer that bitch. Brown meatloaf mix in pan. Break into as small or as large of pieces as you’d like. Spoon out fat, and add meat to salsa. Add pink beans to pot. Add chili seasoning #1. Stir a little, and recover. Brown turkey – make sure it doesn’t burn. If there’s any fat, spoon it out, and add to pot. Add taco seasoning #1. If you’re lazy and didn’t bother defrosting the spinach, put it right smack on top of the mound of meat in the pot. If you’ve never had spinach before, only use half a brick. If you want some heat, add some chopped red pepper at some point.

(Adding spinach is my way of sneaking a vegetable in, as I almost never eat vegetables.)

As for rice, it depends on what you have around. I’ve been experimenting with rices that have a higher fiber content. Last week, I used a wheat pilaf that had a high fiber. It came with its own seasoning, so I didn’t add a third seasoning to the chili. You could probably do the rice right when you start browning the meat(s), as it’ll need some time to cook.

Whether to add a third seasoning packet, well, depends. If you have three lbs of combined meat, yes. If you have closer to 2 lbs… maybe. Last time I used wild rice, I tossed the chili seasoning in with the rice as it was cooking.

If it wasn’t obvious, flip the spinach over a couple times as it defrosts, and mix it in with the rest of the meat.

Whenever the rice finished, toss it into the pot. Do make sure your pot’s big enough to hold all this food. Simmer the hell out of it until you feel hungry.

Now any idiot would know that you don’t take a hot pot and put it directly in the fridge, but you never know. I wait a while for the pot to cool a little. I happen to have a pot that’s a little wider, so I put the chili pot in there, and put some ice cubes on the side, then put in a little water. To cool it. Dump water, repeat once or twice, then put in the fridge. Usually lasts me two weeks, and I eat it frequently.

If I forgot something, sorry. : D

Timmy’s Loaf of Meat Recipe

Some ground Loaf of Meat mix (beef/veal/pork)
Italian Dressing
Ketchup
Onion Powder
Garlic Powder
Chopped Red Pepper
Bread Crumbs
1 egg
shredded cheese (A cheddar-based multi-cheese mix is good)

Toss loaf of meat mix into large, indestructable bowl. Add liberal amount of italian dressing. No, I don’t know how much. Add dash of onion powder. Add dash of garlic powder. Add a couple shakes of chopped red pepper. Add one or two squirts of ketchup, not too much. Add one egg. Add shredded cheese. Mix until consistent. Add bread crumbs and mix until consistency is somewhere between sticky and solid. Put in Loaf of Meat pan, spread to sides. Score surface if you’re ostentatious.

How long in the oven? Hour? I’m not sure. How hot? I’m not sure. Pretty hot? It told you, I’m a lazy cook.

Recipes make me nervous. It’s food, not chemistry. A little more of this and a little less of that won’t make a huge difference unless you know what you’re doing. Any questions?