Amber's Smoky Chili

This is a super after spice chili that is a big hit at any party. It has a smoky flavor and is great!

1    16 oz can of Red Beans
1    16 oz can of Chili Beans
1    1/2 lb of ground beef
2    8oz  diced spicy tomatoes
2    16 oz tomato paste
1    diced onion
3    TBSP minced garlic
1    C bittersweet dark chocolate
1    TBSP Chili powder
1     TBSP Paprika
1    TBSP Salt
1    TBSP Red Pepper
2    C Beef Broth

Directions:

brown ground beef in large skillet. Melt chocolate in separate pot. Combine all ingredients in a crock pot and three cups of water. Cook on low heat for two hours. Stir sporadically. Add two cups of beef broth and one cup of water then cook for two more hours on medium heat.

Super Yummy Honey BBQ Wings

I LOVE breaded Honey BBQ wings and I'm so excited I perfected this recipe! They're so amazingly good. An awesome alternative to the normal sunday football hot wings. 







20 chicken wings, tips removed
2 cups flour
2 eggs
2/3 cup milk
1 bottle KC Masterpiece original barbecue sauce (important!!)
1/4 cup honey (you can use agave nectar as well)
oil, for deep frying

PREPARATION:

Wash chicken wings, remove the tips; cut the two pieces in half. shake off excess water. place eggs and milk in a bowl and mix well. set aside. Mix together barbecue sauce and honey, set aside. Put flour in bag, shake wings to lightly coat. roll wings in egg wash and toss back in flour again. you want a fairly heavy coating of flour. Repeat 2-3 times.

Heat oil to 350 degrees F. Fry wings until golden brown. Remove and drain on paper towels. Preheat oven to 325 degrees F. Dip each wing in BBQ/Honey sauce and place on greased cookie sheet( pieces should not touch each other). Bake 15-20 minutes until they no longer look shiny. They'll be heavily breaded but super yummy. Seriously they're not diet friendly but they're sinfully good.

My Hot Wings

These are super great and kind of like my favorite wings of all time, Taco Mac. Sadly I've yet to completely unravel that mysterious goodness but mine are pretty close. Enjoy!

• 1/4 cup butter
• 1 cup Durkee's sauce(if you cant find any there's a substitute recipe below that i've come up with)
• 1 garlic clove , minced
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon sugar (optional)
• 2 -3 lbs chicken wings
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• vegetable oil , for frying

Durkee's Substitute Recipe-

 

• 1/2 cup cold water
• 4 tablespoons cornstarch
• 1/2 cup balsamic vinegar , plus
• 2 tablespoons balsamic vinegar
• 1 tablespoon salt , plus
• 2 teaspoons salt
• 1/2 cup sugar
• 1 egg
• 4 tablespoons prepared mustard
• 4 tablespoons unsalted butter

Directions:

Put all ingredients, except for the butter, into your blender.Blend on high speed about 2 minutes or until mixture is smooth. Pour into top pan of a double boiler.Cook over gently boiling water.As sauce begins to heat, add butter, stirring often to incorporate.Cook for 12-15 minutes (stirring often) or until sauce becomes thick and smooth. Remove from heat and allow to cool. Cooled sauce may be run thru blender, again, on high speed for about a minute till smooth.Refrigerate sauce in covered container for several hours before using.

 

 

Directions for wings: 

Combine hot sauce, butter, Worcestershire sauce, garlic and sugar; mix well in a pot and warm the sauce until butter is melted. Keep warm until ready to use.If the wings are frozen, be sure to defrost and dry them. If they have not been clipped yet, clip the tips off, and separate at the joint. Wash them well in cool water. Season with salt, paprika and cayenne. Put on a paper towel covered rack/tray in the refrigerator overnight to air dry.  Oil should be about 375 degrees. Deep fry the wings in batches until just golden, about 10 to 15 minutes or until some parts of the wings begin to turn dark brown. Put the wings into a large bowl with lid. Add the hot sauce. Put on the lid, then shake making sure to coat all the wings evenly. Serve any left over sauce on the side. Remove the wings from the oil to a paper towel covered pain to drain and put in a warm oven (200 degrees) while cooking the remaining wings. But don't let them sit too long, because you want to serve the wings hot.