By A. D. Livingston
Written with A. D. Livingston's signature wit and knowledge, Chili presents a wealth of recipes, services, and outspoken opinion on making the simplest, so much bodacious bowl of crimson. A chili-head's pride, this e-book wrestles with the chili arguments that rage in cookoffs and residential kitchens country-wide--with beans or with out, tomatoes definite or no, floor meat or cubed, and extra. Recipes comprise chili made with pork, red meat, venison, bird, elk, bison, and "what-ya-got?"; additionally jerky chili for camp or path; chili canines; neighborhood renditions, and extra. even if you're within the temper for Crock-Pot Chili Con Carne, effortless Deer Camp Chili, Chili Meatloaf, or A.D.'s Jerky Chili, you're in for a deal with.
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Extra resources for Chili: Recipes for a Bodacious Bowl of Red
Line two baking sheets with parchment paper. Whisk together the flour, baking soda, and salt in a medium bowl. In a food processor, pulse the macadamia nuts until finely chopped, being careful not to process them too long, which would create a paste. In a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until well blended, about 1 minute. Add the egg and vanilla and mix until completely combined. Scrape the sides of the bowl with a spatula. Add the flour mixture and mix on low speed until just combined, scraping the bowl if necessary to incorporate the dry ingredients.
Since oats have a naturally mild taste, we’ve boosted their flavor in this cookie by using whole-wheat flour, maple syrup, and a higher proportion of brown sugar. Preheat the oven to 325°F/165°C/gas mark 3. Adjust the racks so they divide the oven into thirds. Line two baking sheets with parchment paper. Whisk together both flours, the baking soda, and salt in a medium bowl. In a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until smooth and well blended, about 1 minute.
Add the egg and mix until completely combined. Add the lemon juice and mix until combined. Scrape the sides of the bowl with a spatula. Add the remaining flour mixture and mix on low speed until just combined, scraping the bowl if necessary to incorporate the dry ingredients. Add the nut mixture and chocolate and mix on low speed until evenly distributed. The dough should be soft and a little sticky, similar to the consistency of crunchy peanut butter. ) Using a small ice-cream scoop or tablespoon measure, drop well-rounded balls of dough onto the prepared baking sheets about 2 in/5 cm apart.
Chili: Recipes for a Bodacious Bowl of Red by A. D. Livingston