u/EhArFifteen

Did a nice proper chili a few weeks back with Chuck roast cut into big cubes with fresh red, yellow, japaleno and poblano peppers, garlic and onion. The sauce base I made using arbol, chipotles, guajillo, Pasila, Morita, ancho and Serrano peppers. Dried spices added were black pepper, 1 tsp of salt, Mexican oregano, smoked paprika, cayenne, achiote powder and smoked chipotle powder. Liquid was a small cup of beef broth.

Served with fresh green onions and cilantro.

Just picked this up. The stock / bolt / receiver match. The finish is very heavily worn and it doesn't seem to be a typical FTR. This is the roughest machining and the lowest standard of fit/finish I've ever seen on a Lee Enfield. Has a typical wartime two groove bore. Overall a neat rifle.