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It's not Spag Bog but its Mexican cousin, Chili Con Carne
Kilo of beef mince
two cans of whole peeled tomatos
two choppled onions
a capsicum or two chopped large chucks
two of the larger tins of red kidney beans
two of those packets of chili con carne mix.
Bubbles away nicely in the camp oven.
Serrve with rice and corn chips( if you can carry the latter, perhaps schedule this dish soon after you have been to the supermarket in Broome or Kununurra.
omg Numpty's Missus your making me hungry :),one of my mates dad does spag bog on the BBQ it feeds about 100 people lol hes the first person ive seen do it on a BBQ and its one of the best spag bogs ive ever had :D
Greg
You lot a very flash.
My favourite is 500g mince with Dolmio smooth bolognese "spicy peppers" and a stack of pepper - love it, and it has that punch which my food needs to have.
The other which may sound strange is 500g mince with KanTong Chinese BBQ simmer sauce. Sounds crappy but is actually quite nice.
Sorry, none of that tin of this, splash of that in my house.... there's nobody that'll do it! :D
my ma in law makes a shocker of a spag bog that a dog wouldnt eat, she uses tommy soup, its foul!
lol heres my recipie
1kg mince - regular grade, the premium stuff doesnt taste as good
tablespoon of italian herbs
1 can "La Gina" crushed roma tomatoes with basil - available from woolies
1 can home brand tomato soup (the more exxy ones make it taste too rich)
1 large onion, diced
FRESH garlic to taste
cook the mince in a saucepan with the 1/2 the herbs untill its all cooked, stirring frequently so it breaks up and doesnt clump, drain, add the onion, tomato soup and crushed tomatos, simmer on a VERY low heat for an hour or so, stirring regularly, remove from heat then leave it overnight......
a variation on that is to replace the soup and tomatos with a jar of kan-tong plum sweet and sour sauce and a jar of dolmio spag sauce with basil...... definitely different, and tastes awesome!
At least it wasn't a tin of Spam with Dolmio :mad::mad:Quote:
Originally Posted by Slunnie
Martyn
i even make it with a large tin of tuna instead of mince.......
i use the oil from the tin to fry up the onions and garlic........then once the onions
are glazed i add whatever is in the pantry in the way of veges.....and mushrooms.....champingions are my favourite......
along with a tin of whole tomatoes.......and you gotta have some red wine.......
then when thats all cooked......add the tuna and simmer till reduced to the desired consistency......
i like mine dryish........and spoon over pasta.......
none of these ingredients require any refridgeration......not even the craft grated parmesan cheese.......
you can also add a bit of sweet chilli sauce once its on the plate......but not too much.....
Guys, serioously :eek:
Some of you have like 1kg mince, 3-4 tins of tomatos and other accessories...
What are you trying to feed here, a couple of humans or a pack of wolves!!!
Delicious recipes, but the quantity is off the scale :eek::eek:
Realy simple Slunnie, but remind me not to eat with you.:DQuote:
Originally Posted by Slunnie
hey, i live on my own...... when i make a bulk batch, it usually lasts me till i'm thoroughly sick of it and cant stand it for a few months, so i cook something else!Quote:
Originally Posted by d3funct