Chili/12 recipes

Just try and fight the fiery taste of this dish that will have you running back for more!

This was very good. I had a 26 ounce jar of salsa and used almost all of it. I used the last 6-8 ounces at the end right before I served it.

Thai scented rice that you make in your rice cooker from the Rice Cooker Gourmet.

Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.

Mouth-watering chicken and savory dumplings cooked in the convenience of your crockpot.

My take on a famous hot dog topping.

This delicious Texas chili is a delicious one-pot meal. Chunks of succulent beef and beans are simmered in a well seasoned tomato sauce. Serve it with a few slices of crusty bread or steamed rice. It warms you up within a minute.

No one who loves to eat can visit Cincinnati without falling in love withthe most eccentric and delicious noodle dish of all--5-Way Chili. Invented by Greek immigrants in the 1920s, it is unique to southern Ohio, and served only in chili parlors, most of which are fluorescent-lighted luncheonettes that haven't changed much since 1950. Nobody in Cincinnati gives out their recipe. It is a dish of startling complexity, so dizzingly spicy....