Chili

I made this chili for my boys last week.  We loved it.  The layers of flavor in this chili are amazing.  I definitely suggest that you try it.  I left out all the seeds from the chilis so my chili was not hot at all.  It was just flavorful.  If you want it to be hot, then leave in the chili seeds.  

The Best Chili You Will Ever Taste

www.food.com

Servings: 6-8

Ingredients:

2 teaspoons flavorless oil (canola or safflower)

2 onions, chopped

3 cloves garlic, minced

1 lb. lean ground beef

¾-1 lb. sirloin beef, cubed

1 (14-1/2 ounce) can diced tomatoes

1 can dark beer

1 cup strong coffee

2 (6 ounce) cans tomato paste

1 can beef broth

½ cup brown sugar

3-1/2 tablespoons chili sauce

1 tablespoon cumin

1 tablespoon cocoa

1 teaspoon oregano

1 teaspoon cayenne

1 teaspoon coriander

1 teaspoon salt

4 (15 ounce) cans kidney beans

4 chili peppers, chopped

Directions:

1.       Heat oil.

2.       Cook onions, garlic and meat until brown.

3.       Add tomatoes, beer, coffee, brown sugar, tomato paste and broth.

4.       Add spices.  Stir in 2 cans of beans and peppers.

5.       Reduce heat and simmer for 1-1/2 hours.

6.       Add 2 remaining cans of kidney beans and simmer for another 30 minutes. 

Mrs. Wakefield's Chocolate Chip Cookies

Mrs. Wakefield’s Chocolate Chip Cookies

This recipe is adapted from the original Toll House Crunch Cookie Recipe that appeaed in the 1949 edition of Ruth Wakefield’s Toll House Tried and True Recipes.  Like the very first batch, these cookies omit the nuts in favor of more chocolate.  Makes about 5 dozen cookies.

Ingredients:

2-1/4 cups flour

1 teaspoon salt

1 cup (2 sticks) unsalted butter (room temperature)

¾ cup brown sugar

¾ cup white sugar

2 eggs, beaten (room temperature)

1 teaspoon baking soda

1 teaspoon hot water

1 teaspoon vanilla

3 cups (18 ounces) semi-sweet chocolate chips

Directions:

Sift flour together with salt and set aside.

Cream together butter and sugars.  Add the eggs, mixing until combined.  Dissolve baking soda in hot water and add alternately with flour mixture.  Add vanilla and mix until thoroughly combined.  Stir in chocolate chips.  Cover and refrigerate for 36 to 48 hours.

Preheat oven to 375 degrees.  Scoop out rounded tablespoonfuls of refrigerated dough.  Roll between hands into a ball.  Place onto a parchment-lined baking sheet and press ball down to flatten.  Bake for 7 to 9 minutes or until golden brown.  Cool cookies on the pan for 2 minutes then transfer to wire rack to cool completely.