This is more of a construction method than a recipe :) It will feed just a few or a crowd.
(You’ll just need more chili and bread dough for the crowd).
You will need:
Bread dough – frozen or homemade
Chili (canned or homemade – I grab a bag of BIG BATCH chili from the freezer). Prepare and keep warm while making the bread.
Toppings of choice: sour cream, shredded cheese, lettuce, tomatoes, salsa, onion, avocado, olives, and/or whatever else sounds yummy.
Prepare and/or thaw bread dough. Allow to rise once. Divide each dough “loaf” into 7-8 portions. Use your hands to gently pull and shape into a flat round. Poke 2-3 small holes in the center. This allows the bread to stay flat.
Make only a few at a time and don’t let them rise again. Deep fry at approximately 390 degrees.
See the holes?
Turn when golden brown, to cook the other side -
Drain on paper towels.
Slap one on a plate and layer it up with chili and your accoutrements of choice.
And there were shepherds living out in the fields nearby, keeping watch over their flocks at night.
An angel of the Lord appeared to them, and the glory of the Lord shone around them, and they were terrified.
But the angel said to them,
“Do not be afraid. I bring you good news that will cause great joy for all the people. Today in the town of David a Savior has been born to you; he is the Messiah, the Lord.
This will be a sign to you: You will find a baby wrapped in cloths and lying in a manger.”
This is not an easy picture to view:
What do you think?
I like to make enough chili to have several meals worth in the freezer. I’ll put our recipe at the end of this post, but go ahead and use your family’s favorite recipe and times it by 2 or more. (I make X5 batches).
To freeze your chili, cool completely and then ladle into zipper bags. Freeze flat on cookie trays. When they are solid, remove and stack in freezer. Voila!
We pull it from the freezer to use for chili bowls, train wreck (pictured above), Indian tacos – and even just regular, plain ol’ chili.
You can find train wreck instructions HERE and I’ll post Indian tacos later this week…
1 pound ground beef
1 medium green pepper, chopped
2 cups chopped onion
2-4 cloves garlic, chopped
1.5 cups soaked and cooked dry beans (or 2 – 16 oz cans)
28 ounces diced tomatoes
16 oz tomato sauce
1 tablespoon each ground cumin and chili powder
2 tablespoons oregano
1 teaspoon basil
Salt, to taste. You will need more if using dried beans
Cook beef, peppers, onions and garlic until meat is browned. Drain and rinse. Return to pot and stir in remaining ingredients. Adjust spices, if you prefer a hotter chili. Cover and simmer 2 or more hours (longer is better). Can also simmer on low in a crock pot.
Okay, now go forth and make chili :)
I crocheted this stocking cap and cuffed baby shoes by modifying 2 Ravelry patterns and adding eyes and a “carrot” nose.
I put a smaller snow face on this version, so that I could make the shoes in a brighter color.
And this set has a matching beanie:
Don’t be afraid to try changing a pattern and adding a touch of your own creativity… no harm in trying and you can always rip it out :)
I’ve been crocheting Christmas stockings since my kids were born. Each new baby or family member gets a unique stocking just for them.
I always use the same stocking pattern (from an old craft book I bought at a garage sale) and then design a different appliqué for the front of each one.
These are the three new stocking designs for 2010…
Whimsical reindeer stocking for Nolan:
Red and white candy cane flowers for Skyleigh:
And a simple modern snowman for Cody:
Can’t wait to fill them! :)