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Sunday: 7 to 5

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977 Portland Rd
US Route 1
Saco Maine 04072
Phone: 207 284 4453
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Welcome to Our Recipes Page

To view a recipe, just click on one from the left sidebar
To print out a recipe, (in .doc format)just click on the printer icon next to the title.

Broiled Bluefish Fillets with Fennel

Broiled Sea Trout with Basil Sauce

Cracker Crumb Bluefish Filets

Fish Stock

Fish Tacos with Chipotle Sauce

Grilled Striped Bass

Grilled Tuna and Mango Salad

Grilled Tuna with Pineapple Salsa

Italian Style Baked Haddock

Mahattan Clam Chowder

Maple Soy Glazed Mackerel

Mussel Soup

New England Clam Chowder

New England Fish Chowder

Poached Cod

Roast Goose

Roasted Striped Bass

Saco Bay Brick House Chile

Shark Bite Salsa

Shrimp Skewers

Sour Mustard Pickles

Striper Ceviche

Wood Island Clam Chowder

Saco Bay Brick House Chile print link

This recipe is a big favorite and warms the belly, I always make a big pot of this chili to have the next couple of days. Make sure to have some shredded cheddar cheese, sour cream, and chopped onion for condiments. Don't forget the hot sauce to. It's great reheated and I also save some for chili fries and nachos....Delicious.

4lbs. 85% Lean Ground Beef

1 28oz. can Whole Peeled Tomatoes

1 28oz. can   Crushed Tomatoes

2 16oz. cans   Dark Red Kidney Beans drained/rinsed

1 Large White Onion Coarsely Chopped

3 Ribs Celery Chopped

4 Large Cloves  Garlic. Chopped

1 Green Bell Pepper Chopped

3 Fresh Jalapeno Peppers Chopped

1/2 Cup Fresh Cilantro Chopped

1Tbl. Spoon Ground Cumin

3Tbl. Spoons Chili Powder

Fresh Ground Black Pepper

Sea Salt

2 tbsp. Spoons Vegetable oil

1/4 cup molasses

We like to use a heavy 8 to 10 quart pot when making this chili so all the bits and pieces don't get stuck on the bottom, adjust the heat at medium high and add the oil to your pot. Let the oil heat for 2-3 minutes then add the ground beef, cook until the meat is brown. Drain off the fat and add onion, celery, green pepper, jalapeno pepper, garlic, and molasses. Add a good dash of salt and pepper and give it a stir. Cook till the vegetables are translucent. Once the veggies look done add your chili powder and cumin.....Mix well then add the beans and tomatoes, let this simmer for about 10 minutes stirring occasionally. Now add half of your chopped cilantro and stir well, cook a few more minutes then remove from burner. Serve with your condiments and remaining chopped cilantro

We also like to have some corn or garlic bread to dip in the chili.