How To make Chili Elizabeth Taylor
PHILLY.INQUIRER:
1 LARGE ONION CHOPPED
1 1/2 tb SUGAR
5 CLOVES GARLIC CRUSHED
1/2 ts DRIED THYME
2 tb VEGETABLE OIL
1/2 ts DRIED BASIL
1 lb GROUND BEEF
1/4 ts LIQUID HOT PEPPER SAUC
1 c CANNED TOMATOES,DRAIND
AND SEEDED 1/4 ts GROUND BAY LEAVES
SALT AND PEPPER TO TASTE 4 tb TOMATO PUREE
1 pn OF RED CHILI PEPPER
FLAKES 2 tb CHILI POWDER
1 1/2 tb WORCHESTERSHIRE SAUCE
1 1/2 tb RED WINE VINEGAR
CORNbrEAD BATTER;RECIPE BELOW SAUTE ONION AND GARLIC IN OIL UNTIL SOFT AND trASLUCENT,NOT brOWNED.ADD GROUND BEEF AND COOK UNTIL MEAT IS NO LONGER RED.STIR IN TOMATOES,TOMATO PUREE,CHILI POWDER,WORCHESTERSHIRE SAUCE,WINE VINEGAR,HOT PEPPER SAUCE,BAY LEAVES,SALT AND CHILI PEPPER FLAKES.LET SIMMER,STIRRING OCCASIONALLY,FOR O HOUR.ADJUST SEASONINGS,TO TASTE.(THE CHILI MAY BE REFRIGERATED AT THIS POI FOR LATER USE.) WHEN READY TO PROCEED,PREHEAT OVEN TO 375 DEGREES AND trANSFER CHILI TO A TWO QUART BAKING PAN OR OVENPROOF CASSEROLE.POUR OR SPOON CORNbrEAD BATT OVER TOP OF CHILI.BAKE AT 375 DRGREES FOR 20 TO 30 MINUTES,UNTIL CORNbrEAD IS BAKED THROUGH.THE BAKING TIME WILL DEPEND ON THE DEPTH OF THE BATTER.IF DESIRED SERVE CHILI WITH A SIDE DISH OF BLACK BEANS.MAKES FOUR SERVINGS.. RECIPE FOR CORNbrEAD NEXT
How To make Chili Elizabeth Taylor's Videos
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Episode 9 Award Winning Chili
This is my favorite and super easy chili! Can be done on stove or crockpot.
Choice of protein I’ve gone with beans and lentils but is yummy with Chicken tenders or ground beef or ground turkey in the crockpot 4hrs on high or on the stove for multiple hours. Always better the next day.
3 cans of beans: drained black, kidney, garbanzo or your choice
Can of tomatoes or sauce whatever you have
or 3 fresh tomatoes chopped
2 Peppers if you have them chopped
1 can of corn if you want
1 7 oz can of green chilies
2 cups kale chopped
1 tablespoon chili powder
1 1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
2 tablespoons dried parsley
2 teaspoons dried dill
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried onion flakes
Sauté onions and peppers together when they are beginning to get a little bit translucent add the garlic. Add the tomato paste, tomatoes or tomato sauce, can of chilies and stir. Mix well. Then add spices stir them together well. Let them cook for about two minutes altogether. When they’re well mixed add the corn if that’s your choice. Then if you’re feeling brave add the kale mix them in well. Now you’re ready just to let this baby cook. The longer you let it simmer and even the next day it’s going to make it tasty!
Great for nachos
Great for tacos
Yummy on rice and or Quinoa
Over potatoes with cheese and sour cream and guac if you’re feeling wild.
Edible Whole Foods: Chasen's Famous Chili
Edible Whole Foods: Chasen's Famous Chili
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