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I like this thread. I'm always looking for new recipes.

I haven't made this one in awhile, but I think it's due up again shortly. It's from our dear rivals...

Boilermaker Chili -

Ingredients:
*2 pounds ground beef chuck
*1 pound bulk Italian sausage
*3 (15 ounce) cans chili beans, drained
*1 (15 ounce) can chili beans in spicy sauce
*2 (28 ounce) cans diced tomatoes with juice
*1 (6 ounce) can tomato paste
*1 large yellow onion, chopped
*3 stalks celery, chopped
*1 green bell pepper, seeded and chopped
*1 red bell pepper, seeded and chopped
*2 green chile peppers, seeded and chopped
*1 tablespoon bacon bits
*4 cubes beef bouillon
*1/2 cup beer
*1/4 cup chili powder
*1 tablespoon Worcestershire sauce
*1 tablespoon minced garlic
*1 tablespoon dried oregano
*2 teaspoons ground cumin
*2 teaspoons hot pepper sauce (e.g. Tabasco™)
*1 teaspoon dried basil
*1 teaspoon salt
*1 teaspoon ground black pepper
*1 teaspoon cayenne pepper
*1 teaspoon paprika
*1 teaspoon white sugar
*1 (10.5 ounce) bag corn chips such as Fritos®
*1 (8 ounce) package shredded Cheddar cheese

Directions:
1) Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.

2) Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

3) After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

4) To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Yup, gonna be eating a lot of this next week. Thanks.

Chardonay Braised Chicken Thighs and Parsnips

INGREDIENTS
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
8 medium chicken thighs (about 2 3/4 pounds)
Salt
Freshly ground black pepper
1/4 cup all-purpose flour
4 small shallots, peeled and quartered
1 pound parsnips, peeled and cut into 3-by- 1/2-inch batons
1 rosemary sprig (about 6 inches)
1 cup California Chardonnay or other dry white wine
1 1/2 cups low-sodium chicken broth
Chopped flat-leaf parsley, for garnish

DIRECTIONS
1. Preheat the oven to 425°. In a large, deep ovenproof skillet, melt the butter in the oil. Season the chicken with salt and pepper and dust with the flour, tapping off the excess. Add the chicken to the skillet skin side down and cook over high heat, turning once, until browned, 6 minutes. Transfer to a plate.
2. Add the shallots, parsnips and rosemary to the skillet and cook, stirring, for 1 minute. Add the wine and boil until reduced by half, about 3 minutes. Add the broth and bring to a boil. Nestle the chicken skin side up in the skillet, tucking it between the parsnips. Transfer the skillet to the middle rack of the oven and braise the chicken uncovered for about 25 minutes, until cooked through.
3. Turn the broiler on. Broil the chicken for 3 minutes, until the skin is crisp. Return the skillet to high heat and boil until the sauce is thickened, 3 minutes. Discard the rosemary sprig. Transfer the chicken and vegetables to bowls, garnish with parsley; serve.

You lost me at margarine. I thought you were better than this, Wolf.

OK, you're back on my good side.

@BeatBigRed - that looks really good. I think I'll try that in the next couple weeks.

I don't think I've ever had parsnips. Kind of like a sweeter carrot?

Twib's Spicy Fry-Ry -

Ingredients:
*3/4 cup finely chopped onion
*2 1/2 tablespoons oil
*1 egg, lightly beaten (or more eggs if you like)
*3 drops soy sauce
*3 drops sesame oil
*Choice of meat (I prefer shrimp)
*1/2 cup finely chopped carrot (very small)
*1/2 cup chopped mushrooms
*Snap peas
*4 cups cold cooked rice
*4 green onions, chopped
*2 cups bean sprouts
*2 tablespoons light soy sauce (add more if you like)
*1/2 tablespoon crushed red pepper

Directions:
1) Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
2) Allow wok to cool slightly.
3) Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
4) Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
5) Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, snap peas, mushrooms, and cooked onion; stir-fry for 2 minutes.
6) Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
7) Add 2 tbsp of light soy sauce and chopped egg to rice mixture and crushed red pepper and fold in; stir-fry for 1 minute more; serve.