|The Ultimate Chili Cookbook|
|by W. C. Jameson|
"The Ultimate Chili Cookbook" explores every facet of the long history of chili; the geography of chili; the different cultural approaches to prep...
Tip: Try chili powder for more results.
1 - 10 of 17 for gebhardt chili powder
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Boil 9 dried New Mexico and pasilla chili peppers (remove tops, ... For extra hot chili, add 1 to 2 teaspoons ground cayenne pepper. Makes 2 to 3 quarts.
Mix together salt, chili powder, sugar, cumin ... meat and meat juices to Dutch oven and simmer slowly for 1 hour. Add cayenne pepper to desired "heat".
First place prize winner, Monterey Site Chili Cook-off Combine beer, ... end of cooking cycle. Note: for hotter chili, add ground chili peppers to taste.
Cook potatoes in ... ingredients of cornstarch, chili powder, cumin in ... thickens. Add salt to your taste. Can add more water as how thick you like sauce.
Meat has to ... and onions. Add chili powder and all the ... they have been diced. Some people like the seeds added, some don't. Whatever suits your taste.
In Dutch oven, fry bacon until crisp; add chicken and cook until no longer pink. Remove meat; set aside. Saute onions, peppers, carrots, celery and ...
Bring mixture to boil. Mix well and use to roll tamales in.
Saute onions in ... Mix Masa with water for thickening. Add to chili 1/2 hour before cooking is complete. Make this recipe one day in advance of serving.
In small saucepan, bring the ham hocks to a boil. Lower the heat and simmer until the meat begins to drop off the bones. Cool and shred. While the ...
Saute onion and ... blender with pasilla chilis and blend at ... for 2 1/2-3 hours. Add cornmeal and beans. Simmer 1/2 hour longer. Better served next day.
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