Patch - Gooseberry Patch classics : Cookbooklet #18, Chili

Two moms with small children, we were looking for a way to do what we loved and stay home with the kids too. We had always shared a love of home cooking and making memories with family & friends and so, after many a conversation over the backyard fence, Gooseberry Patch was born. We put together our first catalog at our kitchen tables, enlisting the help of our loved ones wherever we could. From that very first mailing, we found an immediate connection with many of our customers and it wasnt long before we began receiving letters, photos and recipes from these new friends. In 1992, we put together our very first cookbook, compiled from hundreds of these recipes and, the rest, as they say, is history. Hard to believe its been over 25 years since those kitchen-table days! From that original little Gooseberry Patch family, weve grown to include an amazing group of creative folks who love cooking, decorating and creating as much as we do.

Today, were best known for our homestyle, family-friendly cookbooks, now recognized as national bestsellers. One things for sure, we couldnt have done it without our friends all across the country. Each year, were honored to turn thousands of your recipes into our collectible cookbooks. Our hope is that each book captures the stories and heart of all of you who have shared with us. Whether youve been with us since the beginning or are just discovering us, welcome to the Gooseberry Patch family! Gooseberry Patch
2500 Farmers Dr., #110
Columbus, OH 43235 www.gooseberrypatch.com 1-800-854-6673

Copyright

Copyright 2006, Gooseberry Patch 978-1-612810-23-2 All rights reserved. No part of this book may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and recording, or by any information storage and retrieval system, without permission in writing from the publisher.

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Gooseberry Patch Classics: Chili

Next to jazz music, there is nothing that lifts the spirits and strengthens the soul more than a good bowl of chili. ground beef 1/2 c. onion, chopped 2 15-1/2 oz. cans kidney beans 2 15-oz. cans chili beans 6-oz. can tomato paste 4 c. tomatoes, diced 1 c. celery, chopped 1 c. green pepper, chopped 1-1/2 c. water 2 to 3 t. chili powder 1-1/2 t. salt 1/2 t. dried oregano 1/4 t. pepper 1/8 t. hot pepper sauce 1 bay leaf Garnish: shredded Cheddar cheese, sour cream In a Dutch oven over medium heat, brown ground beef and onion; drain. hot pepper sauce 1 bay leaf Garnish: shredded Cheddar cheese, sour cream In a Dutch oven over medium heat, brown ground beef and onion; drain.

Stir in remaining ingredients except cheese and sour cream. Bring to a boil; reduce heat and simmer for one hour. Cover; simmer for an additional 10 minutes. Discard bay leaf. Spoon into serving bowls; garnish with shredded cheese and sour cream. A simmering pot of chili is so easy to prepare and always welcomed by guests. A simmering pot of chili is so easy to prepare and always welcomed by guests.

Pass a basket of warm cornbread or tortilla chips, sit back and enjoy your company!

Grandpas Favorite Chili

1-1/2 lbs. ground beef, browned and drained 2 15-oz. cans pinto beans 14-1/2 oz. can stewed tomatoes 1 onion, chopped 1 green pepper, chopped 6-oz. can tomato paste 4 T. baking cocoa Combine all ingredients in a large stockpot. baking cocoa Combine all ingredients in a large stockpot.

Simmer for about one hour, until beans and vegetables are tender. Serves 6.

Sour Cream Corn Muffins

1 c. yellow cornmeal 1 c. all-purpose flour 1/4 c. baking powder 1/2 t. baking soda 1 t. salt 1 c. sour cream 2 eggs 1/4 c. butter, melted Stir together cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl; set aside. butter, melted Stir together cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl; set aside.

Combine sour cream, eggs and butter in a small bowl. Mix thoroughly and add to dry ingredients; stir until moistened. Fill greased muffin cups 2/3 full. Bake at 425 degrees for 15 to 20 minutes, until golden. Makes one dozen.