WORLD'S BEST CHILI
Provided by Jamie Deen
Categories cold weather comfort food fall Family Supper guys night tailgating winter
Time 25m
Yield 6 to 8
Number Of Ingredients 19
Steps:
- Heat the oil in a large Dutch oven over medium-high heat. Once the oil is hot, add the onion, peppers, and celery and sauté until soft, about 4 minutes. Add the garlic and sauté for 1 to 2 minutes, just until fragrant. Stir in the beef, breaking it up with the back of your wooden spoon, and cook until browned, about 5 minutes.
- Stir in the chili powder, cumin, oregano, and cayenne and sauté for about 2 minutes more. Stir the tomato paste into the beef; this will intensify the flavor. Add both cans of diced tomatoes with their juices, the beer, and all the beans, stirring to combine.
- Bring the chili to a boil, then reduce to a simmer, cover with a lid, and cook on medium-low for a good 2 hours, stirring on occasion to keep the chili from sticking to the bottom of the pan.
- Cook's Note: One of the best things about making a big pot of chili is that you can freeze the leftovers. All the flavors will continue to marry together so it'll be even better when you reheat it.
PAULA DEEN/BOBBY'S WHOLE WHEAT & HONEY PANCAKES WITH HONEY B
This recipe is from Paula Deen's The Deen Family Cookbook. I love the lime zest in the honey butter...something I never would have thought to combine. This is a nice hearty pancake with a touch of sweetness from the honey. For the buttermilk, I threw in a splash of vinegar to the milk, but you could also use sour milk. The only thing I'd do differently is use less butter in the skillet because it almost made the first couple pancakes look fried, but maybe that's the Paula Deen point. Serving size is Paula Deen's estimation.
Provided by AmyZoe
Categories Breakfast
Time 30m
Yield 16 pancakes, 4 serving(s)
Number Of Ingredients 12
Steps:
- To make the honey butter, whisk the butter, honey, and lime zest in a bowl until smooth or pulse to combine in a mini food processor.
- To make the pancakes, whisk together the flours, baking soda, salt, and cinnamon in a bowl.
- In a separate bowl, whisk together the buttermilk, eggs, melted butter, and honey.
- Stir the wet ingredients into the dry ones until just combined. Don't worry about the lumps.
- Melt 1 tablespoon of butter in a large skillet over medium-high heat. Working in batches, drop the batter (about 1/4 cup at a time) into the skillet.
- Cook until the surface is bubbling and the bottom is golden brown (about 2 to 3 minutes).
- Flip each pancake and cook until the bottom is golden brown and the pancake is firm (about 2 minutes more).
- Cover the pancakes with foil and repeat with the remaining batter, using more butter if necessary.
- Serve topped with honey butter.
CINNAMON HONEY BUTTER
This is good with "spiced pumpkin loaf". Can be frozen up to a month, or refrigerated for several weeks. I've used low-fat butter/margarine with pretty good results.
Provided by najwa
Categories Low Protein
Time 5m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- With a mixer, blend butter until smooth.
- Add honey and cinnamon, mix well.
Nutrition Facts : Calories 117.9, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 101.5, Carbohydrate 4.4, Fiber 0.1, Sugar 4.3, Protein 0.1
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