Ingredients 2 cloves garlic 1 medium onion 2 stalks celery 2 medium carrots 1 lb (2 cups) dry uncooked black beans 1 cup salsa 1 Tbsp chili powder^[Chili powder is a blend of mild red chiles and other spices.
Cornbread Ingredients Cooking spray to grease pan 1/4 cup butter or margarine (1/2 stick) 1 cup milk 1 large egg 1 1/4 cups yellow, white or blue cornmeal 1 cup all-purpose flour 1 tablespoon granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt optional 1 can sweet corn cheese for topping Chili Ingredients 1 lb ground beef 1 can dark red kidney beans 1 can black beans 1 onion a couple cloves garlic 1 can diced tomatoes 1 can tomato paste or sauce chili powder to taste Directions Cornbread Prep Heat the oven to 400°F.
Ingredients 2 cups diced potato - use frozen “Potatoes O’Brien” 1/2 cup chopped celery 1/4 tsp salt 1 cup water 1 can manhattan -style clam chowder (can substitute other cream soup (mushroom,celery) and add about 1/4 cup of V8) 1 can (7 1/2 oz) clams, minced, drained 3 Tbsp wine 1/2 cup sour cream 2 Tbsp minced parsley 1 cup milk Directions In a large saucepan, combine potato, onion, celery, salt, and water Cook covered till potatoes are tender, about 10 min.
Ingredients 2 tablespoons olive oil 2 large yellow onions, chopped 3 lbs stewed beef in ½ inch cubes 4 to 6 tablespoons Hungarian paprika (fresh is best) 1 tablespoon tomato paste 2 cloves of garlic, minced 3 tablespoons Wondra flour Water to cover Salt and pepper to taste Directions Warm the oil in a large pot on medium heat.
Ingredients 1 pound linguiça or uncured Spanish chorizo, cut across into 1/8-inch-thick slices 1 large onion, peeled and chopped 1 clove garlic, peeled and minced 2 large baking potatoes, peeled and cut into 1/4-inch cubes 1 ½ heads kale, stemmed and coarsely chopped (about 6 cups) 4 cups chicken broth, homemade or low-sodium canned 1 tablespoon balsamic vinegar 2 teaspoons kosher salt Freshly ground pepper to taste 3 plum tomatoes, cored and cut into 1/2-inch dice Directions Place the sausage in a large pot over medium-low heat and cook until it begins to render its fat, about 2 minutes.
This recipe from a story on chili-style dishes from around the world is one of those things that people just can’t stop eating; friends have been known to have thirds and then smile with slight embarrassment and serve themselves some more.
3 tablespoons unsalted butter 4 large leeks, white and light green parts only, roughly chopped (about 5 cups) 3 cloves garlic, peeled and smashed 2 pounds Yukon Gold potatoes, peeled and roughly chopped into 1/2-inch pieces 7 cups low sodium chicken or vegetable broth 2 bay leaves 3 sprigs fresh thyme 1 teaspoon salt 1/4 teaspoon ground black pepper 1 cup heavy cream Chives, finely chopped, for serving Instructions Melt the butter over medium heat in a large soup pot.
Ingredients 2 1/4 cups dried split peas 2 quarts cold water 1 1/2 pounds ham bone 2 onions, thinly sliced 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 pinch dried marjoram 3 stalks celery, chopped 3 carrots, chopped 1 potato, diced Directions In a large stock pot, cover peas with 2 quarts cold water and soak overnight.