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Sunday, October 23, 2011


Smoky Firehouse Chili

16 ounces 93% lean ground beef
2 large yellow onions, chopped
3 cloves garlic, finely chopped
4 tablespoons chipotle pepper
1 teaspoon salt or to taste
14 ounce can Mexican stewed tomatoes
8 ounce can tomato sauce
1 1/2 cups water
16 ounce can small red beans (not kidney), drained and rinsed
16 ounce can black beans, drained and rinsed
16 ounce can whole kernel corn, well drained

In a 4 quart dutch oven over medium high heat, brown beef, drain. Add onions and garlic, cook until tender. Add 2 tablespoons chipotle pepper and salt, cook 30 seconds, stirring continuously. Stir in both tomatoes and water. Bring to a gentle boil, cover pot, lower heat and simmer 20 minutes, stirring occasionally. Add remaining 2 tablespoons chipotle pepper, beans and corn, stir, simmer an additional 15 minutes. If desired, stir in additional salt to taste. Serves 6.

Jalapeno Corn Bread

1 cup corn meal
2/3 cup buttermilk
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup cream style corn
1/3 cup shortening or bacon drippings
2 eggs
1 cup grated cheese
6 jalapeno peppers, seeded and chopped

Mix all ingredients and pour into hot, greased 13 x 9 x 2 1/2 inch pan. Bake at 375F for 30 to 40 minutes.

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