Cincinnati Chili

Cincinnati Chili
Recipe from The Finlinsons

*It seems a little intimidating because of all the ingredients but it's actually pretty easy. To make faster you can use pre-cooked, frozen ground beef. I can also make this a pre-made mix with all the spices and powders. Also, this recipe needs to simmer for an hour, so prepare ahead of time.

1 ½ lbs. ground beef
2 vegetable oil
2 medium onions, finely chopped
2 medium garlic cloves, minced or pressed through a garlic press
2 Tbsp. chili powder
2 tsp. oregano
2 tsp. cocoa
1 ½ tsp. ground cinnamon
½ tsp. cayenne pepper
½ tsp. ground allspice
¼ tsp. black pepper
1 tsp. salt
2 cups low-sodium chicken broth
2 cups water
2 Tbsp. cider vinegar
2 tsp. brown sugar
2 c. tomato sauce
1 lb. spaghetti, cooked and drained with a small amount of oil or butter mixed in

Toppings (optional):

Shredded cheddar or Colby jack cheese
Red kidney beans, drained and rinsed
Onion, chopped
Fresh tomato, chopped
Cilantro, chopped
Green onion, chopped
Avocado
Sour cream

Brown ground beef (or thaw pre-cooked ground beef) and drain and set aside. Set a large pan over medium heat and add the oil. When the oil is warm, add the onions and cook, stirring frequently, until the onions are soft and browned around the edges (about 8 min.). Add the garlic and cook until fragrant (about 1 min.). Stir in the chili powder, oregano, cocoa, cinnamon, cayenne, allspice, black pepper and salt. Cook, stirring constantly until the spices are fragrant (about 30 seconds). Stir in the broth, water, vinegar, sugar and tomato sauce. Add cooked ground beef. Bring chili to a boil, scraping the bottom of the pan to remove any browned bits. Turn down to medium/low heat and let simmer for an hour, stirring occasionally. Serve over spaghetti and add toppings.

Black Bean Chili

*Original recipe is served over baked sweet potatoes. You could do it over sweet potatoes, regular potatoes, or like I have it here as a side dish.

*For these kinds of meals, it is nice to have already chopped green peppers that I've prepared in the freezer. This saves time and then I could also make this a pre-made mix with the spices.

Black Bean Chili
Recipe from Betty Crocker

2 teaspoons vegetable oil
1 Small green bell pepper, chopped
1 Can stewed tomatoes (Mexican or plain)
1 Can black beans
1 teaspoon chili powder
1/16 teaspoon cayenne
1/16 teaspoon paprika
1/16 teaspoon cumin
1 Fresh jalapeno, chopped

Heat oil in a skillet over medium-high heat. Cook bell pepper in oil 3-5 minutes, stirring frequently. Stir in beans and tomatoes. Heat to boiling; reduce heat to medium-low. Cook uncovered 8-10 minutes, stirring occasionally, until hot.

Crispy Cornbread

Crispy Cornbread
Recipe from The Mormon Family Cookbook

For thin and crispier:
9x13 pan
400 degrees

For standard:
8x8 pan
425 degrees

8-10 servings

1 Cup flour
3 1/2 teaspoons baking powder
1 teaspoon salt
3 Tablespoons sugar
1 Cup yellow cornmeal
1 Cup milk
1 Egg, beaten
1/4 cup melted shortening
2 Tablespoons butter or margarine, softened

Sift flour, baking powder, salt, sugar, and cornmeal together into a bowl. Combine milk, egg, and melted shortening. Pour into flour mixture and stir just enough to moisten dry ingredients. Do not mix or beat. Bake in a well-greased pan for aout 20 minutes. Brush with soft butter immediately after removing from oven. Bread will be thin and crusty.

*For a pre-made mix, combine dry ingredients and put in a labeled jar with rest of instructions.

Navajo Tacos and Indian Fry Bread

*Yes, I realize that this picture makes it look more like a Cafe Rio salad. It tasted really good that way but you don't NEED to add so much lettuce. Mine has on it chili, lettuce, cheese, tomatoes, avocado, tortilla strips, hot sauce (Cholula), and cilantro (most all of which were leftovers from previous meals we had eaten...we were lucky to have such great toppings available.)

Navajo Tacos

Indian Fry Bread (recipe below) or scones
Canned or homemade chili
Shredded cheese (Mexican or cheddar)
Diced tomatoes
Shredded lettuce
Canned corn (optional)
Hot sauce (optional)
Salsa (optional)
Guacamole or avocados(optional)
(any other Mexican type ingredients are optional as well)

Top scones with desired toppings and eat.

*You can also spice up a can of chili if you want by adding things like pieces of cooked chicken, cooked ground beef, green chilies, jalepanos, chipotle peppers, additional spices, etc.


Indian Fry Bread (or Scones)
Recipe from Mom

3 Cups flour
4 teaspoons baking powder
1 1/4 Cup warm water
2 teaspoons salt
2 Tablespoons sugar

Sift all dry ingredients together. Add the liquid all at once and mix together. (The dough will be pretty sticky, it's better this way and then use lots of flour when rolling it out so the flour is mostly on the outside but the inside is still moist.) Let stand 5 minutes. Pinch off a small amount at a time and roll out to 1/8 inch thick on floured board. Deep fry in hot oil, turning once. Lay on paper towels to soak up excess grease. Use with Navajo tacos or with butter and honey or jam.

*For scones, instead of pinching into balls take the whole dough, roll out (not too thin) and use a pizza cutter to slice into scone sized pieces.

"The Cookie Pie"

Nestle Toll House Pie (or as my husband put it, "the cookie pie")
Recipe from Jackie Williamson

2 Eggs
1/2 Cup flour
1/2 Cup sugar
1/2 Cup brown sugar
3/4 Cup melted butter
1 Cup semi-sweet chocolate chips
1 Cup broken pecan halves
Whipped Cream (topping)

Beat eggs until foamy and add flour, sugar, and brown sugar. Then mix in melted butter, semi-sweet chocolate chips, and pecan halves. Pour into 9 inch deep dish pie crust. Bake at 325 for 60-65 minutes or until set in the center. Serve while warm or at room temperature with whipped cream.

*I bet you could make a pre-made mix with the flour, sugar, brown sugar, and semi-sweet chocolate chips. I don't imagine the pecans storing really well because they can be fatty and greasy, though they may...I'll have to do more research. But make sure you have the pecans, butter, eggs, and pie crust to add to the mix.

Focaccia Bread

Focaccia
Recipe from Jackie Williamson

2 Cups warm water
1 teaspoon sugar
2 Packages of yeast
4 Cups flour
2 teaspoons salt
6 Tablespoons olive oil
2 teaspoons dried rosemary
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon garlic powder.
Grated parmesan

Mix water, sugar, and yeast and let sit for about 5 minutes. Mix in flour and salt. Knead to form a soft dough. Let rest for 10 minutes. Heat olive oil, rosemary, basil, oregano, and garlic powder over stove. Bring oil to a simmer and turn off heat and let sit for a few minutes. Using a pastry brush, brush some of the oil on the bottom of a 9x13 pan. Press dough into pan. Cover and let rise for 30 minutes. Make indentations with fingers. Drizzle or brush remaining oil on the bread. Top with parmesan. Bake at 400 for about 20 minutes. Let cool in pan.

*Can make a pre-made mix for seasonings to use and save time.