Take a look at Khavn’s Zero Minute Film School - simple and to the point. Don’t think about making a film - make one.
Chili
Here’s the chili recipe I made for our chili cook-off at work. It’s based on a recipe from Texas on the Halfshell.
1 3/4 lb chili grind beef 1 lb ground venison 1 c. chopped onion 5 cloves garlic 1 - 12 oz bottle Corona beer 1 - 8 oz can Hunt’s tomato sauce 1 c. water 3 tbs. dark chili powder 2 tbs. ground cumin 6 cubes beef bouillon 2 tsp. oregano leaves 2 tsp. sugar 2 tsp. hot hungarian paprika 1 tsp. cocoa 1 tsp. ground coriander small hand-full of chili petins (around 15-20 chilis)
Brown the meat in a cast iron skillet - pour off most of the fat. Add the onion & garlic & cook until the onions are translucent. Add everything else and simmer covered or two hours or more.
Pineapple Margaritas
I’ve seen a couple of recipes for a pineapple margarita, but they either had ingredients that I didn’t like (sour mix) or looked too sweet. Here’s my take on one:
In a blender, add the following:
2 c. chopped fresh pineapple * juice of 2 limes 1 c. white tequila (Sauza Blanco or better) 1/2 c. Tripple Sec Ice
Blend away and enjoy.
- I used pineapple soaked overnight in tequila, drain off the tequila (which tasted great over ice) and use the pineapple you don’t turn into margaritas for a tasty desert with whipped cream.
