Penzey Chili Food

MY PENZEY'S CHILI RECIPE

Steps:

• Brown beef in two batches in a thick-bottomed soup kettle.
• Drain off the fat and set browned beef aside.
• Heat 3 TB. oil in the kettle over medium high heat, adding onions when hot.
• Sauté for 4-5 minutes, stirring often. add the red bell pepper and continue cooking for 2-3 more minutes.
• Add the Chili 3000, stirring until the spices begin to stick to the bottom of the kettle and brown (about 30-45 seconds).
• Quickly add the water.
• Add the tomato puree, chopped tomatoes and the juice they were packed inches.
• Add the kidney beans and salt.
• Add the beef but try not to include any fat that may have accumulated.
• Stir.
• When the chili begins to boil, reduce heat to low and cover.
• Ideally chili should be simmered 3 hours to let all the flavors blend together.
• Stir about every 15 minutes, while checking to make sure heat is not too high, causing chili to stick to the bottom of the kettle.

PENZEY'S CHOCOLATE CHIP KISSES

Steps:

• Preheat oven to 250.
• Beat egg whites, cream of tartar, and salt on high speed until peaks form (about 3 mins).
• Add vanilla extract and food coloring.
• Gradually add the sugar, beating until stiff.
• Gently fold in chocolate chips.
• Drop by scant teaspoons onto a greased cookie sheet about 2 inches apart.
• Bake at 250 for 25 minutes.
• The kisses will be chewy on the inside and slightly brown on the botom and will retain their pink color.

PENZEY'S TENDER CHICKEN

Steps:

• Cover chicken breasts with white wine, half of the shallots, French tarragon, fennel seeds, and olive oil.
• Heat on high and cover.
• When a simmer is reached, turn down to med-low.
• Shake pot so that chicken doesn't stick.
• Cook for 15 minutes, turning once.
• Cook pasta.
• Remove chicken to plates.
• Turn heat to high for 2- 3 minutes to reduce cooking liquid.
• Drain pasta and place on plates with chicken.
• Add other half of shallots to reduce liquid, and pour over plates.

PENZEYS CHICKEN CHILI

Steps:

• Heat oil in a soup pot over med. heat. chop chicken into bite-sized pieces. Place in hot skillet with the onion.
• Sprinkle with cumin and garlic. cook until browned, stirring frequently, 5-7 minutes. Add tomatoes, tomatoe sauce.
• , ancho chili pepper cilantro leaves, cocoa, salt, sugar, and the hot pepper of your choice and amount.
• Start with less than you think you want, you can always add more.
• Add mushrooms to the skillet and cook until tender, about 10 minutes. Add beans ( I added liquid also), and heat til hot.
• Taste and add extra spices as desired.
• Add Penzeys arizona dreaming seasoning if desired. It gives it a special flavor.