• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup all-purpose flour
• 1 cup granulated sugar
• 1/3 cup vegetable oil
• 2 large eggs
• 1/2 teaspoon vanilla extract

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 packet (about 2 1/4 teaspoons) active dry yeast
• 2 eggs, separated
• 1 3/4 cups milk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

• electrical

  • charge batteries from shore power
  • verify system running (solar/alternator/circuits)
  • verify heater running (reset via fuse if voltage error from resting too long)

• water

  • empty grey water tank
    • ensure clean
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• https://riskracing.com/products/cap-for-ez3-ez5-utility-jug?_pos=1

My best chili is a Terlingua Red made with heavy chili de arbol, browned ground beef, a pineapple, and one of pulled pork shoulder, pulled brisket, or pulled chuck roast which has been pressure-cooked (or slow-cooked) in charred vegetable bone broth, and then braised in that same bone broth before being cooked into the chili. You can also cube the meat for a more conventional look but pulling it lets it blend with the ground beef more. Vegetables are mostly onions, tomatos. Ideally vegetables used will be fresh and often roasted/charred before being added to the chili.

I really like the bright, simple heat of chili de arbol offset against the sweetness and tartness of pineapple. The goal is that after being reduced by simmering on low heat on the stove, the savory flavor of the broth and meat, the sugars and tartness of the pineapple and tomatos, and the bite of the chilis all balance out. Doing it the whole way I do it, including making the bone broth, is a messy process of mayb

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Prep time: 15 minutes

Total time: 1 hour 15 minutes

Serves: 6

• 1 Tbsp. extra-virgin olive oil