Tuesday, March 22, 2011

# Post # Recipes

Trey's Cowhand Chili

~Excerpt included contains brief mature content~
It's Too Yummy Tuesday!
On select Tuesdays I'll share delicious recipes inspired by my books!

Today's recipe comes straight from chili-cookoff-winning character Trey Brenner, oneo f the hunky cowboys in my brand new release CRYSTAL'S COWBOYS. Let's take a look at his technique (brief mature content):

“You should stay under the tent for a while,” Trey said to Crystal, wishing his voice didn’t sound so strained. He felt Rafael’s eyes on him, but focused on browning chunks of meat instead. “Too much sun isn’t good for you right now.”

“I know,” she said, pressing against his shoulder. She seemed to deliberately rub her tits on his back while peering over into the pan. “Mm. That smells so good.”

He swallowed and didn’t answer.

“Wait until it’s finished,” Rafael said. “Trey’s chili is a work of art.”

“Can I help?” Crystal said. “I can chop that bell pepper over there. I should add that I’m not nearly as pro with a knife as you are. Might take me a few eons to get it done.”

“It’s not hard when you’ve got a decent knife,” Trey said, wiping his hands on a towel beside the cook stove. “I can show you.”

Her eyes widened. “Oh, I wouldn’t want to cost you a finger. I’m all thumbs in the kitchen.”

He smirked. “Somehow I doubt that.”

She shrugged and walked over to the other table, where she picked up the bell pepper. “Don’t say I didn’t warn you.”

She placed the vegetable on the wood cutting board and picked up the knife. He pulled Rafael’s hat off her head, and she twisted around with a quizzical look. “Wearing a hat will affect my chopping?”

“No, but it will affect my ability to see whose fingers you’re cuttin’.”

He placed the hat on one of the canvas folding chairs by the ice chest and moved up behind her. He could feel her body heat while he leaned around to take the pepper off the cutting board. Then he placed his hand over the one she used to hold the knife. “Rest the knife blade on the board like this.”

“Okay,” she said, staring at the empty board. “What exactly are we cutting?”

“Uh-huh. Not sure that will get us any closer to adding that pepper to your pot, cowboy.”

“I’ll show you the technique first. Once you’ve got the motion down, then you can attack poor, helpless vegetables.”

She snorted, but relaxed her hand and let him show her the gentle rock and slide motion he used for basic slicing. His palm grew sweaty, cupped over hers as they practiced together, and he wiped it on his jeans when he pulled away to watch her chop the air solo. After a few minutes, he nodded. “Excellent.” He picked up the pepper. “I think you’re ready to give it a shot.”


Trey's a master with his hands, whether he's sizzling in the kitchen, the bedroom, or out on the range. Here's the chili recipe he was whipping up to impress the woman he knew darn good and well he should leave alone:

Trey's Cowhand Chili

4-6 tbsp vegetable oil
1 large yellow onion, chopped
1 green bell pepper, chopped
1 1/2 lb sirloin, chopped in cubes
1 lb ground or chopped pork
2 16-oz cans tomatoes, chopped (save juice)
3 garlic cloves, crushed
1 (12 ounce) can tomato paste
2 cubes of beef bouillon
1/2 cup red wine
1/2 cup beer
1 1/2 tsp paprika
2 1/2 tsp chili powder
1 tsp cayenne pepper
1/2 tsp cumin
2 tsp basil
1/2 tsp oregano
2 tbsp dried parsley
1 tsp salt
1/2 tsp pepper
12-15 drops Tabasco sauce

3 tbsp each flour and corn meal
1/2 c water


Heat oil in a large skillet over medium heat; cook onion and bell pepper until soft and push aside. Add meat and cook until browned. Pour into large pot. Stir in tomatoes, garlic, and tomato paste until well blended. Crumble bouillon cubes in wine; add to pot. Add beer and cook for a few minutes. Season with paprika, chili powder, cayenne pepper,cumin, basil, oregano, and parsley. Salt and pepper to taste. Add about half the Tabasco and bring to a boil. Reduce heat, cover and simmer for 1 hour, stirring occasionally. Add the saved tomato juice if needed. Taste and adjust Tabasco to liking.

Whisk flour, corn meal, and water together until smooth. Stir into chili, and cook for a further 10 minutes, or until chili has thickened up.

Serves 6-8


J. Rose Allister is the author of more than twenty-five books, primarily romance and erotic romance. A former editor and submissions director, she now works as a mild-mannered hospital secretary by day, naughty writer by night. Connect with her on Twitter or Goodreads. She loves talking to people.

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