HOT WINGS

[Alyssa]

Hot Wings

Ingredients
4 pounds chicken wings
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 cup tomato-based hot pepper sauce
2 tablespoons vinegar-based hot pepper sauce
1 teaspoon garlic powder
1/4 cup grated Parmesan cheese
3 tablespoons butter, melted

Directions
1. Preheat an outdoor or indoor grill to a high heat. Lightly grease the grill.
2. Season wings with garlic powder and ground black pepper. Cook wings on the preheated grill until they are very crispy. Turn the wings frequently as they will burn easily.
3. While the wings are grilling, in a large bowl, combine both hot sauces with garlic powder, Parmesan cheese and melted butter.
4. When the wings are finished cooking, place them in the large bowl of hot sauce mixture and stir until they are coated.

Prep Time: 5 Min
Cook Time: 20 Min
Ready In: 30 Min

[melicious]

Yummy...Hot wings are one of my favorites.

[Alyssa]

Spicy Beef and Bean Chili Recipe

This spicy chili is made with beef, beans, and tomatoes, along with chile peppers and seasonings.
Ingredients:
•2 medium onions, chopped
•2 tablespoons vegetable oil
•2 cloves garlic, finely chopped
•1/2 to 1 hot chile pepper - jalapeno, serrano, or habanero, seeded and minced
•1 teaspoon ground cumin
•1/3 cup pure mild chili powder
•3 pounds coarsely ground beef
•1 teaspoons dried Mexican oregano or Italian leaf oregano
•1/2 teaspoon salt
•1 can (14.5 ounces) diced tomatoes with juice, or chili style tomatoes
•2 cups beef broth
•1/2 teaspoon ground cayenne
•1 cup (15 ounces) pinto beans, drained and rinsed
•3 to 4 tablespoons tequila
•shredded Cheddar or Monterey Jack cheese, optional
•sour cream, optional
•canned nacho-sliced jalapeno peppers, optional
Preparation:
In a large Dutch oven or kettle, cook the onions in the oil, covered, over medium heat. Uncover and continue to cook, stirring occasionally, until the onions are golden, but not browned, about 5 minutes longer. Add the garlic, minced chile peppers, and ground cumin. Cook, stirring often, for about 2 minutes. Add the chili powder and cook, stirring constantly, for 1 minutes.
Add the ground beef, oregano, and salt. Cook, stirring often, until the meats are no longer pink, 8 to 10 minutes. Add the crushed tomatoes, stock, cayenne, and bay leaf. Bring to a boil, reduce the heat to medium-low, and simmer, with cover slightly ajar, for about 1 1/2 hours.

Add the beans, crushing some of them against the side of the pot to help thicken the chili. Add the tequila and season with additional salt and cayenne to taste. Simmer, uncovered, for 10 to 15 minutes longer.

Good or better when reheated and freezes well for up to 3 months, though it may need an extra dash of cayenne before serving.
Serves 8.
Top each serving with shredded cheese, a teaspoon of sour cream, and jalapeno pepper slices, if desired.




southernfood.about.com/od/chilirecipes/r/bl80308f.htm