Nancy Silverman - Chilitown Cookbook: 30 Lip-Smacking Chili Recipes
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- Book:Chilitown Cookbook: 30 Lip-Smacking Chili Recipes
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Chilitown Cookbook: 30 Lip-Smacking Chili Recipes: summary, description and annotation
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* White Pork Chili
* Sweet Slow Cooker Pork Chili
* Italian Sausage Chili
* Paleo Chili
* Wasabi Chili
* Chocolate Chili
* Tailgate Chili
* Chicken & Sausage Chili
* Twelve Alarm Chili
...and more! Youre sure to find something in the Chilitown cookbook that will please even the pickiest of chili connoisseurs, because not only are all of the recipes savory and delicious, but they are so easy to make! Warm up with this amazing cookbook today!
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Chilitown Cookbook 30 Lip-Smacking Chili Recipes BY: Nancy Silverman 
https://nancy.gr8.com My heartfelt thanks at purchasing my book and I hope you enjoy it! As a special bonus, you will now be eligible to receive books absolutely free on a weekly basis! Get started by entering your email address in the box above to subscribe. A notification will be emailed to you of my free promotions, no purchase necessary! With little effort, you will be eligible for free and discounted books daily. In addition to this amazing gift, a reminder will be sent 1-2 days before the offer expires to remind you not to miss out. Enter now to start enjoying this special offer! IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII Table of Contents
The almonds and olives add a lovely flavor to this Caribbean-inspired dish, and they also enhance the presentation of the chili. I have served this with some crushed almonds sprinkled on top for effect. Cooking Time: 10 minutes Makes: Ingredient List: 1-oz. minced garlic 16 oz. ground pork 16 oz. ground sirloin 28 oz. canned tomatoes, peeled and crushed 16 oz. beef broth, reduced-salt 15 oz. canned black beans, drained 4 oz. golden raisins 1-oz. chili powder 1 tsp. cumin, ground 1 tsp. cinnamon, ground 1 tsp. salt tsp. allspice, ground tsp. cloves, ground 2 oz. green olives, cut in half 2 oz. almonds, shaved IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII Instructions: 1. almonds, shaved IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII Instructions: 1. Heat oil in large stock pot on Medium and add onion and garlic to the oil 2. Cook for 2 minutes or until onion is translucent 3. Stir in ground pork and sirloin and cook for 10 minutes or until meat is browned evenly 4. Remove excess grease from the stock pot 5. Heat oil in a large pot over medium heat. Cook and stir onion and garlic until soft, about 2 minutes.
Stir in pork and sirloin; cook and stir until browned, 8 to 10 minutes. Drain excess grease from the pot. 6. Pour in crushed tomatoes and juice and beef broth and stir gently 7. Add the rest of the ingredients except for the olives and almonds, cover the pot and bring the mixture to a boil. 8.
Reduce the heat and simmer for 1 hour 9. Add olives and almonds and cook for another 30 minutes
You have the option of mild or spicy Italian sausage for this recipe depending on how hot you want it. If you do choose to spice things up, then you can always cut the heat with some sour cream and shredded cheese on the side. Cooking Time: 15 minutes Makes: Ingredient List: 43 oz. canned stewed tomatoes, chopped 4 oz. hot sauce 2 beef bouillon cubes oz. brown sugar tsp. chili powder tsp. paprika tsp. oregano, dried tsp. garlic powder 1/8 tsp. cayenne pepper 1 tsp. extra-virgin olive oil chopped red onion 16 oz. ground chicken 12 oz. ground chicken 12 oz. Italian sausage 12 oz. tomato paste 15 oz. canned white beans, rinsed and drained IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII Instructions: 1. Add tomatoes, beer and hot sauce to the pot of a slow cooker and stir thoroughly 2. Stir in bouillon, sugar, chili powder and paprika, then add oregano, garlic and pepper. Cook on High for 1 hour 3.
Heat oil in a frying pan and saut onion until tender 4. Add ground chicken and cook until browned completely and the juices run clear 5. Transfer chicken mixture to the slow cooker 6. In the same frying pan, cook sausage until crumbly and brown 7. Add the sausage to the slow cooker 8. 9. 9.
Change heat to Low and cook for another 4 hours
I had never heard of the Paleo food trend until I tried this chili recipe given to me by a friend. This type of cooking involves ingredients that would be used by our ancestors before the advent of processed ingredients and supermarkets. The meat should be from grass-fed animals rather than grain-fed because that is closer to the ancestral diet. Cooking Time: 15 minutes Makes: Ingredient List: 1 chipotle pepper, dried with stem removed 8 oz. boiling water oz. yellow onion, chopped 8 oz. green pepper, chopped 8 oz. red pepper, chopped 4 minced cloves garlic 16 oz. ground bison, free-range 8 oz. ground pork sausage, spicy oz. chili powder oz. cumin, ground 1 tsp. oregano, dried 1 tsp. cocoa powder, unsweetened 1 tsp. cocoa powder, unsweetened 1 tsp. Worcestershire sauce 28 oz. canned tomatoes, crushed oz. kosher salt tsp. black pepper, ground IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII Instructions: 1. Boil some water in a small pot and soak the chipotle pepper for 10 minutes or until tender 2. Remove the pepper, let it cool and mince 3.
Heat coconut oil in a large stockpot on Medium heat 4. Stir in onion, green and red pepper and cook for 10 minutes or until vegetables are tender 5. Add garlic and chipotle to the onions and peppers and cook for 1 minute 6. Add bison and sausage and cook for 12 minutes or until meat is browned evenly and crumbles 7. Stir in the rest of the ingredients and bring mixture to a boil 8. Reduce heat and simmer for 10-20 minutes
This recipe makes a delicious meal that the whole family will devour. I like to have some extra shredded cheese on hand so I can sprinkle it on top when serving. If you don't have cannellini beans, then any white bean will do. Cooking Time: 15 minutes Makes: Ingredient List: 16 oz. cooked ground pork, drained 1-oz. extra-virgin olive oil 2 chopped onions 5 chopped cloves of garlic 8 oz. cumin, ground 1 tsp. oregano, dried 32 oz. chicken broth 14 oz. can rinsed cannellini beans, with liquid drained 16 oz. can rinsed cannellini beans, with liquid drained 16 oz.
Monterey Jack cheese, shredded IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII Instructions: 1. Heat the oil in a large covered pot on Medium heat and saut the onions and garlic until tender 2. Add cumin, oregano and chile peppers, stirring for 3 minutes 3. Add chicken broth, ground pork and beans to the mix and bring to boil with the pot cover on 4. Reduce the heat to Low and cook for 20 minutes uncovered 5. Add the cheese and stir until completely melted 6.
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