br>Mix dried beans (if using canned beans, add them at the
owder to taste. Simmer the chili, uncovered, stirring occasionally, until the
hipotle pepper if using dried, or mince if using canned.
Add the
Soak dry beans in water overnight.
Put all ingredients in crock-pot in order listed.
Stir once.
Cover and cook on low for 10 to 12 hours (high 5 to 6 hours; only if canned beans are used). When using canned beans (2 one pound cans), drain liquid.
First combine all dry ingredients.
Add the pastes and stir a bit.
THen add vinegar a tablespoon at a time until a smooth but thick paste forms (see photo to get an idea).
Store in airtight container in refrigerator and it will last for a long time.
You can marinate fish in this (use a small amount and rub into the fish, marinate a few hrs in the fridge and cook as desired).
I will post various recipes using this lovely paste.
omatoes, garlic, cumin, oregano, paprika, chili powder, cayenne pepper and jalapeno
In a large saucepan, combine stock and mushrooms, bring to a boil.
Add butter if using canned broth and simmer 2 minutes.
Remove from heat and stir in sherry.
Ladle into soup bowls and top with chives.
Brown and drain the ground meat.
If using fresh kidney beans, cook about an hour and drain off all water before putting the ingredients together.
If using canned kidney beans, combine all the ingredients in a large pot together.
boil.
Drain (if using canned) and add the beans to
ater, and if you're using canned chicken stock, it can be
r grill the fresh poblano chili peppers, close to the heat
Heat Portuguese sausage in microwave on High for 5 minutes or until done.
Place on paper towel to remove oil.
Using a microwavable container, mix together chilies and Portuguese sausage.
Place onion, pepper and celery on top of meats and microwave on High for 5 minutes.
Mix meats with vegetables and heat on High for 5 minutes.
Cook beans in salted water (soak overnight or 1 hour in boiling water with tight lid) about 2 hours, until tender.
(Omit this step if using canned beans.)
ven to 325F (160C).
Using a wooden spoon, saute the
ater if you are not using canned tomatoes. Stir, add the mussels
Parboil dry beans until soft.
Drain well.
Put all ingredients into crock-pot in order.
Stir once.
Cover and cook on low for 10 to 12 hours or 5 to 6 hours on high.
When using canned beans, drain liquid.
Brown the ground beef or ground turkey over medium heat; drain off fat, and rinse in warm water.
In a large pot, combine the meat and all remaining ingredients, bring to a simmer over low heat.
Cook, stirring every 15 minutes for 2 1/2 hours.
*Notes-Top chili with cheese, onions and sour cream.
For less heat omit jalapeno peppers.
All ingredients can be put in a crock pot and cooked throughout the day.
br>In medium saucepan, simmer chili until heated through.
Cook
Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in leeks, and cook until tender.
Pour water into the pot. Mix in tomatoes, chili beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
br>Spread 3/4 cup chili over the bottom of the