BLAZIN RANCH RECIPES

Steps:

• **Note** Mushrooms belong with the fresh ingredients and are to be cooked with the beef in the next step. Not to be mixed with the dried spices. Place all dried spices (except ranch dressing seasoning) together in spice grinder and blend until fine and well blended. Put aside until needed.
• In large, 5 litre or 1 gallon stock pot, place 1-2 TBSP olive oil. Turn up heat to medium-high and add beef and mushrooms. Cook until browned.
• Turn heat down to medium and add Ranch dressing seasoning and 1/2 to 2/3 of Kim's Special Spice Blend - or as much as you dare! But, it's best to start with less than to be over seasoned because it can be very, very spicy especially with the dried chili peppers.
• Add all beans and canned tomatoes plus 1-2 cans water. Passata is used to temper the spices and add that special tomato flavour! I use at least 1/2 the jar but often use all of it, depending on my mood. Some people like their chili more brown while others like theirs more red. So the passata or tomato sauce is what makes the difference.
• Cut the corn off the cob and add to pot. Give it all a big stir. Bring to the boil, then turn the heat down to low or medium/low depending on your stove. Stir every 10-15 minutes, check seasonings. More may be added after the the first 15 minutes, if needed. Just remember that dried chilies will get a little hotter as they cook. Cook for at least 1 hour or until your chili is rich and thick. This will make about 3 1/2 litres or slightly less than 1 gallon of chili.
• You may also add or substitute in black beans, black eyed peas, borlotti beans and whatever vegetable your heart desires (celery, onion, garlic, bell peppers, spinach, zucchini, carrot, etc.). More veg also means you may need to add more seasoning. To keep it from getting too hot I often just add more cumin and oregano to taste first, then go from there. I'm not much for "recipes" anymore as most of my cooking is done to taste - so this recipe was hard for me. But it is so dear to my heart I finally had to share it. It is also one of the ways for me to get hubby to eat many different vegetables in one meal. Once you're ready to serve a bit of grated cheddar cheese, a dollop of sour cream, and a few chives or sliced green onions to top off the bowl makes it even better. Serve with tortilla chips or saltine crackers and have at it "flat out like a lizard drinking" as my Aussie mother-in-law says.

Steps:

• "In a large bowl, stir together buttermilk, wing seasoning, and hot sauce. Add drummettes and be sure all are coated. Cover with plastic wrap and refrigerate at least 3 to 4 hours, preferably overnight. Set up grill for direct cooking over medium-high heat. Oil grate when ready to start cooking. Remove wings from refrigerator and let sit at room temperature for 30 minutes. Grill 12 to 18 minutes, turning occasionally, ending with skin-side down. Serve with ranch dressing, celery sticks, and cucumber slices. INDOOR: Prepare wings as directed. Preheat broiler. Place wings on foil lined baking sheet or broiling pan. Broil 15 to 20 minutes turning occasionally or until cooked."