Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips

Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.

The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    

Chili Entry Winner

6 frozen, skinless,
boneless chicken breasts
2 tbsp chicken boullion powder
1 quart water
2 tbsp olive oil
3 medium onions,
chopped 28 oz red kidney beans,
rinsed and drained (2 - 14oz cans)
14 oz pork and beans
1 large red pepper, chopped
1 medium green pepper, chopped
38 oz canned tomatoes, chopped, with liquid (2 - 19oz cans)
11 oz tomato paste (2 - 5-1/2oz cans)
6 oz chicken stock (from cooking breasts)
3 tbsp parsley
1-1/2 tsp cilantro (mexican)
1 tsp garlic
2-1/2 tsp cumin
3-1/2 tsps chili powder
2 tbsp hot pepper sauce (watkins
inferno sauce)
1/2 tsp salt
1/4 tsp mexican pepper blend (watkins)
1/2 tsp sugar

Mix 2 tbsp chicken boullion powder with water. Add frozen chicken breasts and bring to boil. When chicken breasts are just done and have plumped up, drain, saving some of the chicken stock. While draining and cooling, saute the chopped onions in the olive oil until just tender. Add chopped green and red peppers and saute about 3-4 minutes. Turn heat down to low. Slice the chicken breasts into chunks and add to pot. Add the drained beans, pork and beans, and spices. Simmer for about 10-15 minutes. Serve with sourdough bread or buns.

         ©2007-2017 All rights Reserved.