Mimis Homemade Chili Food

MIMI'S TEXAS CHILI

Steps:

• Brown beef, onion, garlic, bell pepper, & celery (optional).
• Drain.
• Mix tomatoes, salt, pepper, chili powder, & water.
• Add beans then simmer 30-45 minutes.

MIMI'S CHILI

Steps:

• Wash beans and place in pot with the next two ingredients--minced onion and minced garlic.
• Cover beans with cold water and boil for 10 minutes with lid on; turn off heat and let sit for 1 hour.
• Drain but do not rinse.
• Cover with fresh water and simmer for 60-90 minutes till tender.
• Drain and set aside.
• Saute the onions and then add the hamburg and cook till done.
• Add the rest of the ingredients and simmer for 10-15 minutes.
• Now you may put it in the crockpot on high for 1-2 hours and then on low for 4-6 hours stirring occasionally OR may be cooked on lowest setting on stove for 2-3 hours.
• Watch that it does not get dry.

MIMI'S LASAGNE CHILI SOUP

Steps:

• Coarsely chop zucchini and set aside.
• Coarsely chop onion and put into pot with turkey sausage which has been crumbled up as best you can.
• Heat pan to medium and cook till sausage is done continuing to break up sausage, adding the garlic while it is cooking; drain.
• Add spaghetti sauce, broth, and water; bring to a boil.
• Stir in pasta; reduce heat cook covered for about 7 minutes.
• Stir in zucchini and cook for 2-4 more minutes or till zucchini is done.
• Stir in basil.
• Ladle soup into bowls and enjoy.

MIMI'S ARTISAN BREAD BOWLS

Steps:

• If using a bread machine, put the ingredients in according to your own directions; put on dough cycle and keep checking to make sure you have a smooth dough.
• By mixer or by hand, mix till you have a smooth dough; rise covered for 45 minutes.
• When machine is done its cycle or dough has risen the manual way for 45 minutes, divide into five pieces.
• Roll each piece into a ball and place on a lightly greased baking sheet.
• Cover the balls with greased plastic wrap.
• Refrigerate for 4 hours (or up to 24 hours)--this step will give the bread bowls extra flavor and a delightfully crisp-chewy texture.
• Two or more hours before serving, remove from refrigerator.
• Uncover and let them sit for about another 30 minutes while you preheat the oven to 425 degrees.
• Just before baking, slash the top surface several times, very carefully, which will allow them to expand.
• Bake at 425 degrees for 22-28 minutes till bowls are a deep golden brown and sound hollow when thumped on the bottom.

MIMI'S CORNMEAL SCONES

Steps:

• Mix first 5 ingredients in a medium bowl.
• Cut in the butter using pastry blended till it looks like fine crumbs.
• Stir in buttermilk so dough leaves sides of bowl and forms a ball.
• Turn dough onto lightly floured surface and knead lightly about 10 times.
• Pat or roll into a 7-inch circle on ungreased cookie sheet that has been sprinkled with cornmeal.
• Score into 8 wedges, cutting down halfway to the bottom.
• Bake in 400 degree oven for 20-25 minutes or till light brown.
• Immediately remove from sheet and carefully separate wedges.
• Serve warm.
• NOTE: If the dough is too dry, stir in an additional 1-2 tablespoons of buttermilk; sometimes I will add an extra tablespoon while mixing, but you try it for the first time.