ater and crumbled up edmonds chili roll; simmer at low until
ender, about 5 minutes. Add chili starter, oregano, and chicken broth; increase
ot coated with Teflon this chili eats Teflon!
While browning
In heavy pot, brown ground beef, onions, peppers and garlic. Drain excess fat.
Add remaining ingredients except beans and corn meal.
Cover and simmer for 30 to 45 minutes.
Add beans and corn meal.
Corn meal serves as a thickener and adds a special flavor. Stir until desired thickness.
Add hot peppers or Tabasco for hot chili.
Recipe can be doubled.
Makes 10 to 12 servings.
Combine Sourdough Starter, sugar, salt, oil and warm water in large mixing bowl.
Using heavy-duty mixer and dough hooks, gradually mix in all the bread flour.
Place dough in large oiled bowl, brushing oil over top to keep from drying out.
Cover with clean dish towel and let rise all day or overnight.
Combine onion, 1 can of chili beans, Tabasco, chili pepper, celery, stewed tomatoes and sugar.
Simmer for 1 hour in a large pot.
Brown venison with 1/2 onion; drain liquid.
Add to the sauce and cook at low heat for an additional hour.
Add the remaining chili beans and chili powder.
Cook at low heat for another hour.
Makes 4 to 6 hearty servings.
Cook ground beef and drain.
Add pkg. chili seasoning to drained ground beef.
In large saucepan, saute onions with can of Rotel tomatoes.
Add ground beef, beans with the juice, tabasco chili mix and bay leaf.
Let simmer at least 1 hour on medium heat.
dds to flavor of the chili.
Mix all the dry
queeze out the juice (the chili doesn't need the extra
Heat contents of 3 cans in a 2 quart pot over medium heat for 20 minutes, stirring occasionally.
Stir in garlic and spices.
Reduce heat to medium low and simmer for at least half an hour. Stir often enough to prevent a layer of skin forming on top. You may also wish to mash the beans during this time.
When the desired consistency is achieved serve the chili in bowls. Keep in mind that it will thicken as it cools.
Leftovers should cool to room temperature then be refrigerated.
Soak beans overnight in cold water. Drain. Pour into pan and cover with 2-inches of cold water. Simmer beans until tender and drain. Saute onions in 4 tablespoons of butter until soft. Melt remaining butter in separate heavy pan. Stir in cooked onion, then add broth and half and half, whisking constantly. Bring to boil and simmer 5 minutes. Stir in Tabasco, chili powder, cumin, salt and white pepper. Add beans, chilies, chicken and cheese. Simmer, stirring, for 20 minutes. Stir sour cream into chili before serving.
ave lumps!).
Stir in Tabasco, chili powder, cumin, salt and pepper
then simmer.
Stir in tabasco, chili powder, cumin, salt, and white
he pot.
Simmer the chili over low heat for at
he surface of each dried chili clean. Place on a baking
Cook and stir hamburger, onion and garlic in 3-quart saucepan until hamburger is light brown; drain.
Stir in tomatoes with liquid, celery, chili powder, salt, sugar, Worcestershire sauce, red pepper sauce and kidney beans.
Heat to boiling; reduce heat. Cover and simmer 1 hour.
Makes 10 servings.
Also works well in crock-pot (all day) on low.
Saute the vegetables; add to beans and chili mix.
Cook on low heat for one hour.
erving plate. Heat the Ancho Chili Sauce:
In a small
o get everything uniform since chili is a pretty rustic dish
p of starter for future use, so if your recipe calls