Russ's Restaurant and Recipe Repository

[AloneTooLong]

Many of my ancestors are from Louisiana and my Mom's mother cooked "Louisiana" style. I made this for the kids one evening last week (when I say 'kids' I am referring to my oldest grandson, his wife, their 13 yr old daughter and 8 yr old son) because they had a couple of visitors one evening and with both grandson and his wife working full time I wanted to help them out.

Creole Style Chicken
(a New Orleans type recipe my grandmother made)

Sweat one small onion, diced; along with several ribs (stalks) of celery, chopped fairly small. Once they have softened, add several pieces of garlic, minced. DO NOT LET THE GARLIC BURN. Now add one bell pepper (seeds removed) chopped in medium size chunks. Cook all that for another 3-4 minutes, and remove, setting aside for later.

Get a heavy (preferable cast iron) fairly large skillet, to which you will add about ¼ cup of cooking oil (I personally use avocado oil). Heat to a medium temperature and cook your approx 2-3 lbs of boneless, skinless chicken (thighs or breast strips are best) which have been seasoned (we use Tony Chacere's Creole mix) and then tossed in flour (wheat flour, almond flour, coconut flour all work). Lightly brown the seasoned, floured chicken, on both sides.

You are not trying to cook the chicken until it is 'done', just lightly browned. Remove any extra oil, add the above veggies, top with 1 or 2 cans of petite diced tomatoes and 1 or 2 cans of tomato sauce (I am referring to the approx 14 oz cans. Place entire skillet in your oven at approx 360 deg F for 20-30 mins. Best served over long grain white rice.

If your chosen skillet has some sort of handle that can't be used in the oven.

Select a nice sturdy casserole dish, put the browned chicken in the dish, remove any extra oil from the skillet, add the veggies back to the skillet to gather up and bits or pieces, pour the veggies over the chicken then add the tomato pieces and tomato sauce. Bake as per above.
Exact amounts are NOT required, can be somewhat flexible on amounts.

 

[Rustyoznail]

Thanks ATL. We're looking for some different casseroles for late work nights. This sounds interesting.

 

[AloneTooLong]

here is a link to the ingredients in Tony Chachere's Creole seasoning if you aren't able to obtain the 'real' thing (and incidentally that copycat recipe lists cornstarch which I believe is unnecessary) https://www.food.com/recipe/tony-chacheres-creole-seasoning-copycat-500434

 

[Alitaptap]

In case you guys are looking for a typical Adobo recipe (thanks Google for highlighting this dish today!), this is how we usually do it:

Chicken Adobo Recipe

2k (4-5lbs) Chicken thighs or a whole chicken chopped into serving pieces

1/2 cup dark soy sauce

1/2 cup white vinegar

2-3 whole dry Laurel leaves

Freshly ground black pepper

A whole head of garlic, peeled and smashed (or if you’re a not garlic person, crush half a head)

Combine all ingredients in a pot and massage the chicken pieces with the marinade. Cover and leave in the fridge overnight (this is essential).

The next day, put on high heat and bring to a boil. Once you put it on the stove, do not mix it until the vinegar evaporates. We have a saying that if you mix it too early, it turns out wrong.

Anyway, once it boils, bring the heat down to the lowest setting and cover. Simmer this for around 30 mins, and stir it around once in a while (you can stir it at this point).

Uncover and stir until you make the sauce as thick as you like and the chicken is soft (this can be from around 10-20 mins).

Serve with freshly cooked rice. Enjoy!

*Note, you can add coconut milk nearing the end of the cooking time if you like a creamier version of this dish, some others add water if they’d like it with more sauce, some add sugar, some also brown the chicken before they bring it to a boil with the marinade, but it’s not necessary.

 

[Rustyoznail]

For the British, the Commonwealth members, and Anglophiles - here is the Official King Charles III Coronation Meal.

Coronation quiche recipe

One 20cm flan tin serves six

Ingredients

Pastry
125g plain flour
Pinch of salt
25g cold butter, diced
25g lard
2 tablespoons milk

Or 250g block of readymade shortcrust pastry (I'd be using this...)

Filling
125ml milk
175ml double cream
2 medium eggs
1 tablespoon fresh tarragon, chopped
100g cheddar cheese, grated
180g cooked spinach, lightly chopped
60g cooked broad beans or soya beans

Method
To make the pastry: Sieve the flour and salt into a bowl; add the fats and rub the mixture together using your fingertips until you get a sandy, breadcrumb-like texture. Add the milk a little at a time and bring the ingredients together into a dough. Cover and allow to rest in the fridge for 30-45 minutes.
(At this point, use the pre-made pastry if purchased)
Lightly flour the work surface and roll out the pastry to a circle a little larger than the top of the tin and approximately 5mm thick.
Line the tin with the pastry, taking care not to have any holes or the mixture could leak. Cover and rest for a further 30 minutes in the fridge.
Preheat the oven to 190C.
Line the pastry case with greaseproof paper, add baking beans and bake blind for 15 minutes, before removing the greaseproof paper and baking beans.

Reduce the oven temperature to 160C.
Beat together the milk, cream, eggs and herbs. Season with salt and pepper.
Scatter half of the grated cheese in the blind-baked base, top with the chopped spinach, beans and herbs, then pour over the liquid mixture.
If required, gently give the mixture a delicate stir to ensure the filling is evenly dispersed, but be careful not to damage the pastry case.
Sprinkle over the remaining cheese. Place into the oven and bake for 20-25 minutes until set and lightly golden.

Serve with a green salad and boiled potatoes

 

[Rustyoznail]

Dusting off the old post...

It's just a half a pound of ground beef or lamb. You put it a food processor with the veggies and spices and blend it together.

Actually, if it'll fit, I've got it here:

​

How to Make this Lahmacun Recipe​

Lahmacun has two different components. The dough and the meat topping.
1- The dough. I hope my Turkish friends will forgive me, I took a major shortcut with the dough here using quality store-bought pizza dough. It works very well. But if you want, you can certainly make a homemade pizza dough from scratch or use my dough recipe for manaqish.
Whether you use store-bought dough or make your own, the important thing to remember is that you need to spread the dough well to achieve a very thin flatbread that crisps around the edges when baked.
2- The meat topping. Traditionally, Turkish lahmacun is made with minced lamb, but you can also use lean ground beef. What makes the topping special is the combination of flavors.
In this lahmacun recipe, I use a food processor to create the topping. Ground lamb (or beef), mixed with sweet red peppers, shallots, garlic, tomato paste, fresh herbs, and an epic fusion of spices!

I played with the spices and arrived at a complex, earthy, warm blend of: smoked paprika, allspice, cumin, Aleppo-style pepper, a dash of cinnamon, and a pinch of cayenne. You can omit the cayenne if you need to, or add more if you like the heat!

Two ways to cook Lahmacun​

To make lahmacun, the idea is to spread the spiced meat topping very thinly across the dough. You can bake the lahmacun briefly until the topping is well cooked through and the dough turns nice and crispy around the edges. Or, if you don't feel like warming up the oven, you can try the stovetop method using a large non-stick skillet (see recipe notes below).

How to Serve Lahmacun​

Lahmacun is a popular on-the-go Turkish food. When you visit Turkey, you'll see people walking the bustling streets of Istanbul, lahmacuns in hand, wrapped up like burritos.
To serve lahmacun wraps, all you need is a squeeze of fresh lemon juice on top. Add a few slices of red onions, fresh mint leaves, and maybe a few radish slices. Wrap up and enjoy!

Or, to serve a larger crowd, you can slice lahmacun up like you would a pizza and add a drizzle of tahini sauce. Consider adding more mezze favorites on the side like this easy Mediterranean salad and roasted garlic hummus.

More recipes to try:​

Mediterranean-Style Zucchini Casserole
Egyptian Phyllo Meat Pie

Roasted Carrot Ginger Soup
Easy Apple Strudel
Sheet Pan Halibut and Vegetables

easy lahmacun recipe​

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★★★★★
4.9 from 18 reviews

• Author: The Mediterranean Dish
• Total Time: 25 minutes
• Yield: Serves 4 to 8 people 1x

PRINT RECIPE
PIN RECIPE
Think of Lahmacun (Lahamajoun) as super thin, crispy pizza (or flatbread) known in Armenia and Turkey, topped with a flavor-packed mixture of minced meat with peppers, tomato, fresh herbs and earthy spices. I take a major shortcut by using quality store-bought pizza dough. But the secret is in the spice mixture.

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INGREDIENTS​

SCALE1x2x3x
Dough

• ½ lb uncooked store-bought organic pizza dough

Topping

• ½ sweet red pepper, cored, cut into chunks
• 1 shallot, halved
• 2 garlic cloves, peeled
• ½ oz fresh parsley leaves with some stem
• 7 oz ground lamb or ground beef
• 1 tsp smoked paprika
• 1 tsp ground allspice
• ½ tsp ground cumin
• ½ tsp Aleppo-style pepper
• ½ tsp ground cinnamon
• ½ tsp cayenne pepper
• ½ tsp salt
• 4 tbsp tomato paste
• 2 tbsp Private Reserve Greek extra virgin olive oil
• Lemon wedges for later

C
SPONSORED CONTENT

​

By VMware

INSTRUCTIONS​

1. Heat oven to 450 degrees F. Adjust oven rack to the middle. (or see stove-top instructions in notes)
2. Prepare the meat mixture. In the large bowl of a food processor, fitted with blade, add red peppers, shallot, garlic, and parsley. Pulse a few times to chop. To the mixture, add ground lamb (or beef). Season with spices and salt. Add tomato paste and extra virgin olive oil. Now pulse again until well-combined (about 8 to 10 pulses.)
3. Prepare two large rimmed baking sheets lined with parchment paper (you'll be using these to bake the Lahmacun in batches.)
4. Divide the pizza dough into 4 equal balls (about 2 oz each.) Working with one ball of dough at a time, place on a floured surface. Using a rolling pin, roll dough out into as thin as you can to a disk that's about 8 or 9 inches in diameter.
5. Assemble Lahmacun. Place one flatbread disk on one of the prepared pans. Reshape as needed. Spoon 3–4 tablespoon topping onto dough and spread topping evenly to edges, leaving a thin boarder.
6. Bake in heated oven for about 5 to 7 minutes or until dough and meat are fully cooked (dough will be a little crusty around the edges.)
7. Repeat steps 5 and 6 with the remaining dough.
8. Squeeze a little lemon juice on top. Serve Lahmacun hot or at room temperature. See notes below for how to serve.

NOTES​

• Cook's Tip: if ½ lb pizza dough doesn't seem enough for you...if it's not giving you enough for your crowd, you can go ahead and use 1 lb pizza dough. The mixture should still be enough. If you need to feed even more people, and you need to use more pizza dough, then simply double the meat topping.
• Cook's Tip for How to serve Lahmacun: Before you serve, squeeze just a little bit of lemon juice on Lahmacun. If you like, simply add a few slices of red onion, radish, and fresh mint leaves on top, and wrap the Lahmacun up, burrito-style. OR, to serve a larger crowd, you can slice Lahmacun like you would pizza or flatbread and serve with a drizzle of tahini sauce and a side of this easy Mediterranean salad.You can add favorite mezze.

 

[Rustyoznail]

To help positive vibes, here's the recipe thread. It has a little bit of everything, from microwave mac and cheese, to traditional reindeer fry.

If you have a favourite dish, post it here. Simple or complex, all donations gratefully received.

 

[yowser]

Garlic Salsa

3-10 dried red chilis (chipolte, casubel, colorado, guajillo, De Arbol, number dependent on size, you can use more than one type)
3 cloves garlic, sliced thinly
1-2 fresh serranos or 1 jalapeno chili minced (optional)
½ tsp salt
2-3 roasted tomatoes, cored and chopped (or 1 can diced tomatoes .)
chopped cilantro (optional, just a little)

In small dry sauce pan, heat the chili peppers over medium heat for a couple minutes on each side, until fragrant and just starting to expand. Add just enough water to cover, heat for another couple minutes (don't boil) and let sit for 2-4 hours to hydrate. You may want to put a plate on them to keep them down in the water. Stem and seed (or keep the seeds for a hotter salsa), add to blender with enough soaking water to make a thin puree. Add tomatoes and pulse until chunky (does not need to be smooth.)

Saute garlic (and fresh chiles if using) for a minute or two until garlic is aromatic (little brown is okay), add tomato/chili blend, cilantro and salt, and heat over low heat for 10-15 minutes.

 

[K155]

Welcome all!

TxRad’s coffee shop has become pretty crowded recently with authors looking for a good meal, or just gloating about the one they had. Sometimes coffee and a doughnut just doesn’t cut it and with what we’re being paid to publish here, well, why shouldn’t we aim for some High Living?

This is the place for those recipes you really like, or even just cooking tips (like how to get the muddy taste out of catfish…) Preferably put down those recipes that are family favourites, not just copied off a website. They don’t have to be complicated. Simple is good. I like simple, and I’m sure some of the Cooking Virgins would appreciate it.

Try to write them so a complete novice can figure out how to make it, and remember we’re an international audience. Metric or imperial measures are ok, but try and explain any unusual ingredients or offer a substitute. Write a short description to head it, and any explanatory notes with the history at the end.

Tá an bhialann oscailte anois!

***edit*** Yes, I know. I’m using the archaic Northern Flemish spelling of restaurant. That’s my excuse and I’m sticking to it...
***Edit of the edit*** Oh, look! Someone edited my mistake. Thanks.

Cá bhfoghlaim tú Gaeilge in Astráil

Mind blown!

 

[Rustyoznail]

Cá bhfoghlaim tú Gaeilge in Astráil

Mind blown!

I know a little. Google helped a lot.

@K155, there's a large ex-Irish population here, being a bunch of convicts and gold miners trying to get away from the Sasenach, so Gaelic is pretty popular.

Plus, my wife's father came from County Cork.

 

[K155]

I know a little. Google helped a lot.

@K155, there's a large ex-Irish population here, being a bunch of convicts and gold miners trying to get away from the Sasenach, so Gaelic is pretty popular.

Plus, my wife's father came from County Cork.

Well as a fluent speaker myself, that makes me feel very proud! Go raibh maith agat x

 

[Rustyoznail]

@AloneTooLong asked me to post this recipe for her. She also suggested @NotWise might enjoy it.

Kool Point Lodge on Caddo Lake recipe (I don't think the Lodge exists any longer tho)

Kool Point Relish

1/2 gallon chopped green tomatoes (8 cups)
1 cup chopped hot green peppers
3 cups chopped onions
1 Tbsp plain salt
1 cup vinegar
3/4 pound sugar

I made this last week; I can sit and just eat this as a snack! NotWise might enjoy the recipe also

 

[Duleigh]

Turkish TAVA!!!
If you've ever been to Mujadt's in Incirlik Turkey you will crave two things for the rest of your life: Adana Kabobs and TAVA.
Mujadt has a mantra if you ask him what Tava is: Shrimp Tava Beef Tava Cheek Tava Sheep Tava... it is so good. (Best cooked in an ancient cast iron pan in a wood fired brick oven) I'm going to make the traditional recipe for Boxing Day dinner!

Turkish Tava

Ingredients:
6 diced chicken breasts or cubed beef (mushrooms or eggplant can be substituted)
4 sliced tomatos
1 small onion, sliced thick
4 cloves garlic, peeled and cut in half
olive oil
salt
pepper
water

-or-

Traditional Ingredients:
8 chicken thighs with skin on. You can substitute a med beef roast, cubed, if you prefer.
1 small can of tomato paste
4 med potatoes cut into small cubes
4 tomatoes, sliced
1 large onion, sliced
8 cloves of fresh garlic (this will mellow with cooking)
olive oil
salt
pepper
water
mushrooms, sliced
pepperoncini can be added if you like them

Directions:
Trickle olive oil over bottom of roasting pan to barely cover. Lay chicken (or cubed beef) in bottom of pan, add enough water to barely cover the meat. (Omit water for Traditional recipe)

Mix tomato paste with a tiny bit of water and spread it on meat.

Peel garlic, cut each clove in half and add to pan.

Sprinkle with salt and pepper.

Slice vegetables and layer on top.

Sprinkle with olive oil.

Bake, covered, in 325 oven till meat is done (about 1 1/2 hours. Add water if it starts to get dry. Serve with French bread over rice (this soaks up the juice).
Serves 4.

 

[AloneTooLong]

@AloneTooLong asked me to post this recipe for her. She also suggested @NotWise might enjoy it.

Kool Point Lodge on Caddo Lake recipe (I don't think the Lodge exists any longer tho)

Kool Point Relish

1/2 gallon chopped green tomatoes (8 cups)
1 cup chopped hot green peppers
3 cups chopped onions
1 Tbsp plain salt
1 cup vinegar
3/4 pound sugar

I made this last week; I can sit and just eat this as a snack! NotWise might enjoy the recipe also

obviously, the cooking instructions are missing: throw everything in a large pot, bring to boiling for about 3-5 mins. Place in hot, clean Mason type jars with lids, process under boiling water (or just store in the fridge once it has cooled down).

 

[KachinaDoll]

Mulligatawny Soup

This my grandmother's recipe. I make a huge pot full each winter and freeze it in servings. You'll need a big pot or reduce the ingredients in proportion.

Ingredients and method:

3 x large onions, chopped.
8 x cloves of garlic, crushed.
8 x medium carrots, chopped.
4 x medium potatoes, chopped.
4 x apples, chopped.
5 x litres water.
4 x chicken stock cubes.
2 x heaped tablespoons of curry powder.

Put the lot in a big pot and simmer until all is cooked. Allow to cool then blend with a stick blender until smooth.

Then:

3 x large chicken breasts, cut into small pieces and cooked.
3 x tablespoons of tomato puree.
100g of rice, cooked.
½ tin of coconut milk.
Salt & pepper to taste.

Add the above and simmer for one hour.

Increase or decrease the quantity of curry powder as desired but it is supposed to be spicy. This is a great recipe to leave on top of a wood stove.

 

[yowser]

Winter Bean and Barley Stew

2 Tbsps olive oil
1 medium onion, diced
4 ribs celery, diced
3 medium carrots, diced
3 fresh garlic cloves, minced
2-3 cored and chopped tomatoes or 1- 15oz jar of diced tomatoes with juices
1 c dried white beans (navy, cannellini, “great northern”) soaked overnight and cooked 2 hrs, drained (or 1 can white beans, drained)
1 cup uncooked barley
3 cups water or stock (4 makes soup)
2 bay leaves
salt (1-1 1/2 tsps) and pepper, to taste

Saute onion until soft, 5 minutes, garlic (1 minute), add vegetables and saute 5-7 minutes.
Add stock, tomatoes, beans and barley, bring to boil, lower heat and simmer minimum 1 hour, until barley is done.

Featured in the story Bombshell in the Berkshires.

 

[TarnishedPenny]

I will confess to enjoying Scottish fare and the Robby Burns dinner we attended this year was particularly good, the cock-a-leekie soup being simply amazing. The caterer turned down several hefty bribes for the recipe, so I’ll throw this out to see if anybody has a really good one. Thanks.

 

[Rustyoznail]

I will confess to enjoying Scottish fare and the Robby Burns dinner we attended this year was particularly good, the cock-a-leekie soup being simply amazing. The caterer turned down several hefty bribes for the recipe, so I’ll throw this out to see if anybody has a really good one. Thanks.

@TarnishedPenny, my nan made something she called a chook and leek soup, which sounds similar. I'll ask my mum if she has the recipe.

(I suspect she wouldn't use the word 'cock' around us kids...)

 

[TarnishedPenny]

@TarnishedPenny, my nan made something she called a chook and leek soup, which sounds similar. I'll ask my mum if she has the recipe.

(I suspect she wouldn't use the word 'cock' around us kids...)

Thanks

 

[yowser]

Quattro Formaggi Ziti

3-4 tablespoons butter
1/2 cup toasted bread crumbs
1 pound ziti
1/2 cup Fontina cheese, coarsely grated
1/2 cup fresh mozzarella cheese, coarsely grated
1/2 cup Asiago cheese, coarsely grated
1/2 cup freshly grated Parmigiano-Reggiano cheese
1 teaspoon oregano
Fine sea salt to taste
1/2 cup cream*

Cook the ziti until it is al dente. Drain and place in a heavy pot or dutch oven. Simmer the ziti with the butter until well coated. Put the Fontina, mozzarella, and Asiago cheeses on top and let warm for 1 to 2 minutes, on low heat. Stir them in, then add the Parmigiano, oregano, salt, and cream. Sprinkle the toasted bread crumbs over the top.

* My stomach these days prefers plant milk - oat, soy, almond, but you can use the real deal for a richer effect.

Featured in the story Bombshell in the Berkshires.

 

[SimonDoom]

Quattro Formaggi Ziti

3-4 tablespoons butter
1/2 cup toasted bread crumbs
1 pound ziti
1/2 cup Fontina cheese, coarsely grated
1/2 cup fresh mozzarella cheese, coarsely grated
1/2 cup Asiago cheese, coarsely grated
1/2 cup freshly grated Parmigiano-Reggiano cheese
1 teaspoon oregano
Fine sea salt to taste
1/2 cup cream*

Cook the ziti until it is al dente. Drain and place in a heavy pot or dutch oven. Simmer the ziti with the butter until well coated. Put the Fontina, mozzarella, and Asiago cheeses on top and let warm for 1 to 2 minutes, on low heat. Stir them in, then add the Parmigiano, oregano, salt, and cream. Sprinkle the toasted bread crumbs over the top.

* My stomach these days prefers plant milk - oat, soy, almond, but you can use the real deal for a richer effect.

This sounds very good. I'm generally of the "the more cheese, the better" school of eating. And I love everything Italian and pasta.

 

[32aa]

Granite City is a midwest Brewers and Restaurant. The one that used be near us, they trucked in the wort, added it to ferment vessels, added the yeast, and fermented right there in the restaurant.

They had a soup that was 'to die for' a Cheddar-Ale soup.

this is the closest i've been able to get to duplicating it. It's a rich and creamy soup that is best with toasted bread.

Ingredients:
1 large white onion, peeled and thinly sliced
1 clove garlic, peeled and minced
1/2 stick butter
1/3 cup all-purpose flour
3 cups chicken or vegetable stock
2 12-ounce bottles English Ale (we used New Castle - a better ale flavor)
2 tsp mustard (we used Dijon - a nicer spice)
1 cup heavy cream (we used whole milk because we didn't have cream)
12-16 ounces aged cheddar cheese (err on the heavy side - you can never have too much cheese)
2-3 shakes Tabasco
2-3 shakes Worcestershire
Salt and pepper to taste

PROCEDURE:
In a large pot saute the sliced white onion and garlic in about 1/2 stick of butter. Cook the onions really slowly, for about 15 minutes, without browning them. Then sprinkle about 1/3 cup of flour onto them, stir it up and cook for about 5 minutes to remove the raw flour taste. This will help to thicken the soup later on. Then add the vegetable or chicken broth, ale and mustard. Turn the heat up and let it simmer for about 15 minutes. While that's happening, grate the cheddar cheese. After it's simmered for about 15-20 minutes, add 1 cup of heavy cream and the grated cheese, and let it cook until the cheese melts. Puree the soup using an electric hand blender, or puree it in batches in a food processor or blender. Be careful, the hot liquid expands as it purees. When the soup is totally smooth, add a couple of shakes of Tabasco and a couple of shakes of Worcestershire. Season it with salt and pepper to taste and it's ready to go. Serve it with some crunchy croutons and some chopped green onions on top if you like.

 

[32aa]

I plant a large garden every spring with as many as 12 tomato plants of various varieties which i start from seed, as the ones that i like are not available at local plant nurseries. This salsa keeps the tomato harvest in check, as i usually make batches for each of my sons, as it's not that much more work to make multiple batches, thanks to food processors to do the peppers and garlic.

Roma or some kind of paste tomatoes works best as they don't add a lot of extra juice and make the salsa to watery.

You can adjust it to your own 'heat levels'. My one son eats jalapeno peppers raw. I can't do that, so his batch is a bit spicier.

You can use this for other dishes also, like omelets or tacos. I had an aunt who would just wanted a bowl and a spoon.

Garden Salsa​

Ingredients:

• 4-5 large Paste Tomatoes - Chopped
• 1+ Large yellow onions – Chopped
• 4+ Tomatillos – Chopped - if using a food processor use 'Pulse' to keep from turning to mush.
• 5+ Green onions with stems – Chopped
• 1-2 Poblano Peppers – Chopped
• 2-3 Cloves of garlic – finely chopped
• 2-3 Jalapeno Peppers – finely chopped – more if hotter salsa is desired
• 2 Yellow – Banana peppers – Finely chopped – more if hotter salsa is desired
• 1/4 + Cup Chopped Cilantro
• 5-6 drops of Tobasco Sauce – this adds flavor more than ‘heat’
• 3+ Tablespoons of red wine vinegar

Makes about 7 – 8 cups.

Just combine and let sit overnight. Serve with any dipping chip. I use Tostitos’ Scoop chips.

 

[32aa]

Honestly, I thought everybody put cocoa in chili.

It makes perfect sense when you think of it as Mexican.

I just saw this thread. I've heard of using cocoa but never tried it. MB, how much cocoa do you use? I know that's a pretty open question. I just made a batch in my 6qt slow cooker. Just a ball park would work. Many thanks.

 

[Rustyoznail]

I just saw this thread. I've heard of using cocoa but never tried it. MB, how much cocoa do you use? I know that's a pretty open question. I just made a batch in my 6qt slow cooker. Just a ball park would work. Many thanks.

@32aa, probably helps to tag @MelissaBaby, as she may not visit here regularly.