Share the Family Recipes!

Several years ago, I started a cookbook project, with the intent to compile recipes from each of Dell and Pearl's children and their families. Several recipes were collected and I began researching the options for having them published . . . and it was more time-consuming and expensive than I anticipated . . . then all the recipes got stuck in a drawer and thought about less and less.

Until now. Who needs another book on a shelf? We're going online! I am still adding all the recipes I was sent years ago, but it's a start. (Notice the recipes submitted from kids who are now teens?) And I'd love to continue adding! So if you have a recipe to add to our family cookbook, please send it to me in an email and I will get it right up! Feel free to add any anecdotes attached to the dish too. Photos would be great as well!

Subscribe over there on the right and any new recipes and updates will be sent directly to you.

Happy eating!

Chili

Rosalie Robison Risk

1 large onion, chopped
6 oz. can tomato paste
2 cloves garlic, chopped fine
1 can tomatoes (1 qt.)
3 tablespoons. salad oil
1 ½ tsp. oregano
2 lbs ground beef
2-3 tsp. ground cumin
1 4 oz. can green chilies
3-6 tsp. chili powder (to taste)
1 10 oz. can consomme
2 16 oz. cans pinto beans

Saute onion and garlic in oil until golden but not brown. Add beef, cook until brown, stirring often. Stir in chilies (with their juice), consomme, tomato paste, tomatoes, oregano, cumin and 3 tsp. of the chili powder. Simmer, add more chili powder if desired. Simmer about 25 minutes, then add beans. Heat 10 more minutes, remove from heat. This is much better if allowed to cool, refrigerate, then reheat hours later, or next day or so. Garnish with grated cheese and chopped onions.

Source: Judy Mihalic, wife of one of Paul's students at MSU.
Labels: , ,

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)