This is the first episode of the Acoustic Supper Club! This is show about musicians playing tunes, hanging out, and cooking their favorite foods. My first victim…err…guest is Matt Graunke.
Check him out on Spotfy here (https://open.spotify.com/artist/41DZVEP8UP9SmxQoMti3dv)
Follow him on YouTube https://www.youtube.com/user/MattGraunke
Facebook: https://www.facebook.com/MattGraunkeCrowRiverRebellion/
Matt is a super interesting and cool guy. We had tons of fun cooking his soon-to-be famous “Graunke-Tonk Chili” Here’s how to make it in case you want to pull this up in your own kitchen and make it with us.
Ingredients:
2 Onions
2 green peppers
2 cans sweet corn
2 cans petite diced tomatoes
2 cans chili beans
3 lbs. ground beef
1tbsp Black pepper
6 tsp Salt
1 tbsp Cumin
2 tbsp Chili powder
3 tbsp Liquid Smoke
Dice all the veggies Heat a 12″ nonstick skillet with some butter and saute the onions and peppers on med. heat until soft. Brown meat. Salt the meat with 4 tsp salt, reserve the rest. As meat is browning, add 2 tbsp of liquid smoke, reserve the rest
Combine all remaining ingredients into either:
A. a 6+ quart pot for simmering on the stove for 4 hours
B. an Instant Pot, set on high pressure for 20 minutes, natural release.
Enjoy!
Check out more of my tunes at: http://bit.ly/TimCheesebrow
Americana singer songwriter, performer, producer, and educator
