SEPT. 28, 2012
Cravings for chili have officially begun! My two “go-to” recipes are very different.
The first is a more traditional TEXAS chili, the second is a much sweeter version, made with brown sugar and beer, always served with the BIGGEST cheese biscuits I can fit on the baking stone. Today, however, I wanted to try a new recipe.
I decided on Martha Stewart’s 30-MINUTE CHILI.
Besides the quick prep time, what intrigued me was the addition of canned chipotle chilis and cinnamon. The recipe is also linked to another recipe – CHEESY HASH BROWN BAKE, which uses the extra chili in a new way.
This recipe makes a LOT! I thought it was very tasty – a nice, warm spice provided some depth of flavor. I did make a few changes to the recipe. Since my boys are not too keen on tomatoes, I only added one can of diced tomatoes instead of three. I also could not find a fresh package of ground beef that was exactly 3 pounds, so I settled for 2.5 pounds. Neither change seemed to affect the recipe’s success. Of course, I also had to bake up a batch of cornbread – YUM!
Here is the link to the recipe online:
OK – so, I was in a baking mood, so I whipped up a batch of CHOCOLATE CHIP COOKIES as well. Here is the recipe I used from a new blog I came across called Savory Sweet Life: easy recipes for everyday cooking:
Here is the link for this recipe:
All of the ERCK boys really liked these – not too sweet, with a good balance between crisp bottom and soft/chewy texture.
What is your favorite cookie recipe? Please Share!