HARD ROCK 'N ROLL CHILI
Don't let the the long list of ingredients scare you! They are mostly staples that can be found in hanging out in the spice cupboard. My dad goes WILD over this chili, and I'm pretty sure this recipe has made it the whole way around my neighborhood by now. If you're tired of the same old, same old chili, try this one out!!
Provided by Manda
Categories Meat
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In 5 quart saucepan, stir together ground beef, onion, and minced garlic, and cook until meat is browned.
- In small bowl, combine tomato paste, worchestershire, barbeque sauce, chili powder, brown sugar, soy sauce, cumin, salt, minced onion, pepper, and celery salt.
- Drain fat from beef, then stir in seasoning mixture.
- Bring to simmer over medium high heat, and cook, stirring, 5 minutes.
- Add tomatoes, chili beans, green pepper, and celery.
- Reduce heat to low, and cook, covered 1 hour, stirring occasionally.
CRUSTY HARD ROLLS
Make and share this Crusty Hard Rolls recipe from Food.com.
Provided by chef 998002
Categories Breads
Time 45m
Yield 12 rolls, 12 serving(s)
Number Of Ingredients 7
Steps:
- The Starter:
- Mix the starter ingredients together until smooth, cover, and let rest at room temperature overnight.
- Combine all of the dough ingredients and mix and knead them together -- by hand, mixer or bread machine, until you've made a soft, somewhat smooth dough; it should be cohesive, but the surface should still be a bit rough. Allow the dough to rise, covered, for 3 hours, gently deflating it and turning it over after 1 hour, and again after 2 hours.
- Turn the dough out onto a lightly greased or floured work surface. Divide it into 12 pieces, shape the pieces into balls, and firm them up by rolling them under your lightly cupped fingers on an unfloured work surface. Place the rolls on a parchment-lined baking sheet, cover them, and let them rise for 1 1/2 to 2 hours, until they've doubled in size. Refrigerate them for several hours, or overnight.
- Remove the rolls from the refrigerator, and brush them with a wash made of 1/2 cup water mixed with 1 tablespoon egg white (you won't use up all the wash). Slash a 1/4-inch deep cut across the top of each roll, and bake them in a preheated 425°F (220°C) oven for 20 to 25 minutes, until they're a deep golden brown. Remove them from the oven, and cool on a wire rack. For an extra-crisp crust, allow them to cool in the turned-off, door-propped-open oven.
- Yield: 12 rolls.
Nutrition Facts : Calories 171, Fat 0.5, SaturatedFat 0.1, Sodium 292.3, Carbohydrate 35.8, Fiber 1.3, Sugar 0.1, Protein 4.9
ROCK'N AND ROAST'N CHILI
I got the basics of this recipe from a friend at a Super Bowl party and tweaked it from there. I do have to tone it down a bit for my wife...and my mom once asked if I was trying to get my inheritance early! People who like spicy food really go for it.-Rob Via, Charlotte, North Carolina Charlotte, North Carolina
Provided by Taste of Home
Categories Lunch
Time 2h20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, cook beef and onion in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Seed and chop 10 hot banana peppers (refrigerate remaining peppers for another use). Add the hot peppers, tomatoes, tomato paste, beans, chilies, jalapeno and seasonings to beef mixture., Bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender. , Uncover; simmer until chili reaches desired thickness. Garnish with additional banana peppers if desired.
Nutrition Facts : Calories 315 calories, Fat 12g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 1349mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 7g fiber), Protein 27g protein.
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