Ingredients

• 4 medium to large ancho chiles
• 2 T. olive oil
• 6 oz. lean stew meat, cut into
• 1/4-inch pieces or smaller
• 5 C. water
• 1/2 onion, cut in half
• 2 tsp. Mexican oregano
• 5 cloves garlic
• 1/4 C. ground cumin
• 1 1/2 T. olive oil
• 1 1/2 T. butter
• 3 T. flour
• 1/2 c. tomato purée

Directions

Preparing the broth
Toast chiles in an oven preheated by 275ºF for 5 to 10 minutes; then stem, devein, and seed them. Heat a pot over medium-high heat and add the first 2 tablespoons of olive oil. Just before the oil begins to smoke add the meat. Cook the meat until it has just browned, stirring constantly.
Add water, onion and chiles. Cook sauce at a low simmer, covered, for 15 minutes; then remove the chiles, placing them in a blender. Cover the pot and continue simmering for 1 hour more.
When the meat has cooked, remove it and its broth to a bowl. There should be at least 3 cups of broth remaining. If there is more, pour some off; if there is less, add some water.
* You can eliminate this entire step by mixing 1 1/2 cups of Swanson beef broth mixed with 1 1/2 cups water.
Preparing the sauce
Add oregano, garlic and cumin to the blender with the chiles, or mash them in a molcajete or mortar and pestle. Next, add 1 cup of the broth to the blender and blend for 1 minute to fully incorporate the chiles. Add the remaining 2 cups broth and blend to mix. At this point, strain the sauce or not. Heat the pot you used over medium heat and add the remaining olive oil and butter. As soon as the butter is melted, add the flour and stir the roux until it just begins to brown and produce a nutty aroma. When the roux is done, remove the pot from the heat and add about 1/2 cup of the chile mixture, stirring well until it is incorporated with the roux. Replace the pot on the heat and continue adding the chile mixture in small quantities, stirring well after each addition. If you have made your own broth, you may add the reserved meat at this time if you desire. If you ground the cumin, garlic and oregano separately, add them to the sauce at this time. Add the tomato purée. Bring the mixture to a boil and simmer, uncovered, stirring frequently, until the sauce has thickened properly, about 20 minutes. Yields about 2 cups.

Ingredients

• 2oz/55g butter
• 1 slightly rounded tablespoon of flour
• 1 pint/570ml organic milk
• 1/2 teaspoon salt
• a good grinding of black pepper
• a grating of nutmeg

Directions

Melt the butter in a non-stick saucepan and stir in the flour. Let this cook for a minute before gradually adding the milk, stirring continuously until all the milk is added and the sauce bubbles gently – no fast boiling. Let the sauce bubble gently for a minute, then draw the pan off the heat, and stir in the salt, pepper and nutmeg. The bubbling allows the flour to cook through.

Ingredients

• Steaks (2 to 4)
• 1/3 cup soy sauce
• 1/4 tsp hickory smoke liquid
• Good squeeze of fresh lime juice
• 1 Tbsp grated fresh ginger
• 1 tsp garlic powder
• 1 Tbsp chopped cilantro
• fresh black pepper

Directions

Pour soy sauce over meat in a Ziploc bag. Mix in other ingredients and marinate for at least 15 minutes before cooking.

Can use this for steak, game or venison

Source: How Sportsmen Cook (Becki Newsham, Nashville, Tennessee)

Ingredients

• 1 clove garlic, minced
• 1-1/2 cups diced celery
• 1-1/2 cups diced carrot
• 1 cup chopped onions
• 1 gallon beef broth
• 1/4 jar beef base
• 1 (15-ounce) can peeled, crushed tomatoes
• 1/2 cup olive oil
• 1 teaspoon onion salt
• 1/2 teaspoon white pepper
• 1 package barley
• 2 cups diced cooked beef (such as leftover roast)
• 1/4 cup Kitchen Bouquet

Directions

Place garlic, celery, carrot and onions in large pot; add beef broth and beef base. Bring to a boil. Add tomatoes, olive oil, spices and barley (uncooked). Let simmer for about 1 hour or until barley is about three-quarters done. Add beef and Kitchen Bouquet. Simmer for an additional 30 minutes.

Makes 1-1/2 gallons.

Ingredients

• 1 cup minced salt pork
• 2 cloves minced garlic
• 1 cup 1/2 inch -diced onion
• 1 cup shredded carrot
• 1 teaspoon thyme
• 1/2 cup flour
• 16 oz. beer
• 1 quart beef broth
• 1 pound 1/2″-sliced Johnsonville Beddar with Cheddar Smoked Sausage
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon coarsely ground black pepper
• 1/4 cup hot sauce
• 2 cups shredded smoked Cheddar cheese
• 1 – 5 oz box of Garlic and Butter French Bread Croutons

Directions

Yields 1/2 gallon

1. In a 3-quart saucepan over medium heat, render the minced salt pork until it is golden brown.

2. Add the garlic, onion, carrot and thyme. Cook for 1 minute.

3. Add the flour and combine to make a roux. Let this cook for 3 minutes, stirring occasionally. Don’t burn the roux.

4. Add the beer, beef broth, smoked sausage, paprika, salt, pepper and Hot Sauce. Bring this to a boil, turn to simmer and let cook for 5 minutes.

5. Whip in the cheese and top with a handful of croutons. Enjoy!