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Cooking For Others: A House, Warmed by Chili


Cooking For Others: A House, Warmed by Chili Recipe

Ingredients:
  • 3 oz dried ancho chiles, stemmed, seeded, coarsely torn
  • 6 ounces beef bacon, diced
  • 1 large vidalia onion (1lb), diced
  • 4 lb beef brisket, fat trimmed, cut into 2 inch cubes and seasoned with salt and pepper
  • 6 large garlic cloves
  • 3-4 canned chipotle chilies in adobo (& 1 tbsp juice)
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp ground coriander
  • 2 tsp salt
  • 1 12oz bottle Mexican beer
  • 1 7-ounce can diced roasted green chiles
  • 3 10oz cans fire-roasted diced tomatoes with chipotle
  • 1/2 cup finely chopped fresh cilantro stems
  • 4 cups seeded peeled pumpkin (from 3 pound pumpkin), cut into 1 1/2 inch chunks
  • Sliced avocado (doused in lime juice to prevent browning, and add flavor)
  • Shredded sharp white cheddar cheese
  • Sour cream
  • 1 1/4 cups almond flour or almond meal
  • 1/4 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/4 cup plus 1 tablespoon heavy whipping cream
  • 8 sheets fresh phyllo pastry or frozen, thawed (each about 149 inches)
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 3 tablespoons (about) sugar
  • 3 medium Braeburn or Gala apples (about 20 ounces total), peeled, halved, cored, each half cut into 1/8-inch-thick slices
  • 1/2 cup apricot preserves
  • 3 tablespoons water
Directions:
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