Hot recipes from the Pepper Club
Hickory Hot Chili
3 pounds ground chuck
1 pound Italian sausage, casings removed and crumbled
2 30-ounce cans Brooks Chili Mix with beans
1 46-ounce can Campbell's tomato juice
1 19-ounce can LaRosa's Sauce
1 red bell pepper, chopped
1 green bell pepper, chopped
2 jalapeno peppers, diced
1 medium onion chopped
4 tablespoons Bubba Brothers Barbecue Sauce (Hickory Flavor)
Dried ground habanero pepper, to taste*
Cook beef and sausage together in pan and drain excess fat. (For more smoky flavor, cook meat in covered grill with wood chips or chunks.)
Mix meat and remaining ingredients in large pot. Simmer chili on low heat 2 to 3 hours, stirring occasionally.
Note: Sue Ruthen grows, dries and grinds her own habanero chiles. Dried habanero is available in some groceries and many specialty food stores. Be careful when adding habanero to chili and other food - it's the hottest of the chiles.
Sue Ruthen and Mark Eitel, Silverton
Bubba's Hot Wings
5 pounds chicken wings
1/2 cup Tones Garlic and Herb Seasoning*
Peanut oil, for deep frying
1 16-ounce jar Bubba Brothers Gourmet BBQ Sauce
1/4 cup Frank's hot sauce
Marinate wings overnight in 1/2 gallon of water with 1/2 cup Tones Garlic and Herb Seasoning. Transfer to smoker and smoke on low (about 190 degrees) 11/2 hours. Remove wings and deep fry in peanut oil 10 to 15 minutes, until golden brown. Mix barbecue sauce with hot sauce and generously brush on wings to coat.
*Available in the spice section of many groceries.
George Cook, Kennedy Heights
Strick's Hot Goetta
6 cups water
2 teaspoons beef base (or replace the 6 cups water with equal amount of beef broth)
1 tablespoon ground thyme
1 tablespoon course-ground black pepper
1 teaspoon red pepper flakes, or to taste
1 teaspoon cayenne pepper, or to taste
5 to 6 bay leaves (or to taste)
1 teaspoon sage (optional)
1 medium to large onion, finely chopped
21/2 cups Dorsel's pinhead oats (available at many groceries)
1 pound ground beef (not chuck or sirloin)
1 pound ground pork or sausage
In a crock pot or other slow cooker combine 6 cups of hot water, beef base, all of seasonings, and chopped onion. Cook on high 1 hour. Add pinhead oats and stir. The mixture must be stirred at least every 15 minutes.
Continue to cook on high 11/2 hours. Mixture should look very creamy and have the consistency of thick oatmeal. Crumble meat and add to pot. Continue to stir mixture at least every 30 minutes. Cook for at least 4 more hours.
Transfer goetta to loaf pans. Garnish with coarsely ground black pepper. Allow to cool completely at room temperature. Place uncovered in refrigerator overnight. Next day, wrap tightly or seal in plastic bags.
To prepare: Slice to desired thickness and fry until crisp.
John Stricker, Silverton