Sunday, August 31 2014 3:28 PM EDT2014-08-31 19:28:29 GMT
Disturbing pictures of an injured kindergartner from Pascagoula have made a mother's call for action go viral online.More >>
Disturbing pictures of an injured kindergartner from Pascagoula have made a mother's call for action go viral online. Friends and family of a Pascagoula kindergarten student have created a Facebook page and GoFundMe.com account claiming the girl was attacked on the playground this week by another student.More >>
Sauté the minced green pepper and dried pepper flakes in olive oil over high heat until lightly browned and limp. Add minced mushrooms and carrots and sauté 3-4 minutes stirring well. Add tomatoes, kidney beans, chili powder and cumin. Blend well; reduce heat to low and simmer 15-20 minutes. Season to taste with sea salt and pepper.
VARIATION: For chili cheese dip: stir in one (8 oz.) block cream cheese and a four-ounce portion of Velveeta processed cheese. Stir chili until cheese melts. Serve with Nachos for dipping – great Superbowl fare!
Heidi's From Scratch Chili Powder
Recipe from Charlotte Culinary Expert, Heidi Billotto
3 dried cascabel chiles, stemmed, seeded and sliced
3 dried arbol chiles, stemmed, seeded and sliced
3 Tbsp. whole cumin seeds
2 Tbsp. granulated garlic
1 Tbsp. dried oregano leaves
1 tsp. hot smoked paprika
( all of the spices and chilies listed here are readily available in Charlotteat the Savory Spice Shop in Southend)
Place all of the chiles and the cumin into a cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely.
Once cool, place the chiles and cumin into a blender or food processor with the garlic powder, oregano, and smoked paprika. Process until a fine powder is formed. Store in an airtight container for up to 6 months.