Mexican Chicken Corn Chowder

1 1/2 lb boneless skinless chicken breast, cut into 1/2" pieces
1/2 cup chopped onion
2 cloves garlic, minced
3 tablespoons butter
4 cups chicken broth
1 teaspoon cumin
2 cups half & half
2 cups shredded monterey jack cheese
1 14 oz can creamed corn
1/2 cup chopped roasted green chiles
1/4 - 1 teaspoon Devil's Breath Hot Sauce to taste
1 medium tomato, diced
tortilla chips

Brown chicken onion & garlic in butter til chicken is no longer pink. Add broth and cumin, bring to a boil. Reduce heat, cover and simmer 10 minutes. Stir in half & half, cheese, corn, chiles and hot sauce. Cook & stir over low heat until cheese is melted. Add tomato and serve with tortilla chips.

Chile Relish Hummus
(Prep Time 1 Minute)

Chile Relish

You can buy hummus premade in containers or as mixes you mix yourself. I like to get the premade plain hummus because it is easier. I use an 8 oz. container of hummus and mix 2 spoons of Chile Relish in with it.

Serve as you would normal hummus. I like to use it as a spread or dip. I even sometimes use hummus to replace mayo on sandwiches.

Cedric's Grilled Salmon


Pour Werewolf Firehouse Everything Sauce into a resealable plastic bag. Add the salmon steaks, coat with Werewolf Sauce, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours. Preheat grill for medium heat, and lightly oil grate. Remove the salmon from marinade, and shake off excess. Grill, brushing with remaining marinade, until the fish flakes easily with a fork, 5 to 10 minutes per side depending on thickness.


Baked Beans

4 cans pork & beans
4 slices bacon, cooked and broken into 1" pieces
1 onion, chopped
1/2 bell pepper, chopped
1/4 cup barbeque sauce
1/4 cup brown sugar
2 tablespoons mustard
1 cup Devil's Breath Chile Relish

Combine ingredients, preferably in a cast iron dutch oven. Cook uncovered in a 350 degree oven until bubbly and slightly crusty on the edges. (Trust me, these are the BEST!)

Bread & Butter Chicken Pasta Salad

You can also use leftover turkey for this one.

1 lb elbow macaroni or pasta shells, cooked
1 lb cooked chicken, diced
1-2 stalks celery, sliced
2 stalks green onion, chopped
1 cup diced cheddar cheese
1 jar Devil's Breath Bread & Butter Jalepenos
1 1/2 cups Mayo

Mix all ingredients and serve cold

Jalepeno Meatloaf


1 lb italian sausage
1 lb ground beef
2 beaten eggs
1/2 cup milk
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/2 cup finely chopped carrots
1 tsp salt
1/2 tsp pepper
1 - 1 1/2 cups dry bread crumbs
1 cup chopped Bread & Butter Jalepenos

Mix all ingredients well, shape loaf and bake in 350 deg oven for 45 minutes.

Devil's Breath Chili

This is my championship chili recipe, and the inspiration for the Original Hot Sauce. Please note it does NOT contain beans. Beans are a side dish and don't belong in real chili. If you add beans, please don't tell me about it  :)

3 pounds lean chuck, first grind, (or chili grind)
1 pound pork, first grind
2 medium onions, chopped
4 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 fresh anaheim chilis, roasted & chopped
1 fresh poblano chilis, roasted & chopped
4 TBL ground cumin
1 tsp allspice
2 TBL blackstrap molassas
12 oz bottle of Corona beer
4 oz (2 shots) tequila (option 2, use Jack Daniels)
1 TBL Devil's Breath Original Hot Sauce (or to taste, but fair warning, you'll pay later for overdoing it)  :)
2 large can, {28 oz} stewed tomatos, chopped, undrained
1 8 oz can tomato sauce
1 6 oz can tomato paste
3-4 TBL masa harina

For the meat, I like to use roast and course grind it myself in the food processor, or have your butcher grind it for you. First grind is a course grind that is perfect for chili. You can use burger, but it HAS to be lean. If you are not sure, add just the hot sauce in small quantities until you get it where you like it. The peppers used in the hot sauce are the same as used in the original recipe, so it is the perfect seasoning for my chili. You can get roasted chiles canned at the store, but I strongly reccomend you don't. They have nothing close to the flavor you get with fresh roasted. Wash your peppers and dry, then place on a grate over an open fire, turning to blacken and blister the skin all around. Run the peppers under cold water and the skins should peel off easily. Remove core and seeds and dice.(this step is well worth the effort)

In cast iron dutch oven, suate' onions, garlic, and peppers over medium heat in 4 TBL bacon grease until onions are just crisp tender. Add meat and cook until browned. Add the beer first, SLOWLY, then add all the other ingredients, stirring after adding each. Stir frequently until bubbling. Reduce to simmer and let cook 1 hour.

One more note:
You can NOT substitute syrup for molassas.  It HAS to be blackstrap molassas.


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