Thank you! This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. A self-taught cook and classically-trained soprano, Coco Morante writes and sings in the San Francisco Bay Area, where she lives with her husband and their beagle. For more recipes, visit her blog, Lefty Spoon. Notify me of replies via e-mail.
Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy. I added two cans of beans to bulk it up a bit, and next time I will add 3! I also added a cup of frozen corn. This was great and so fast and easy! Really like how you separated the Steps. Great Taste!
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I typically serve topped with shredded cheddars and plain Greek Yogurt. I add some cumin and extra beans just my preference. Otherwise, this is the perfect chili! Do you know what could have changed? Does the inner pot need to be replaced at a certain point? This recipe is my go to chili recipe besides my recent setbacks! Instead of store bought chili powder, I used dried Chili Arbol that I ground to a powder, it really added the heat.
Also instead of using sour cream, I substituted plain greek yogurt. It came out really nice. Thanks for the recipie and directions. Will use again a and again! I used fire roasted diced tomatoes since I had them on hand. Will definitely make this again. Doubled up on everything to make enough to freeze for leftovers.
Tasty and simple to make.
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Had everything in the pantry and freezer already which I loved. No trips to the store for some special ingredient! This was simple to put together and ready quickly. Made it just as written and will be making again. Thanks for a great recipe!
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Chili with meat is nothing without some cumin, IMO. And I also added a bottle of BBQ sauce. It really lent it a texture and depth of taste that I really enjoyed. Good little recipe despite these things however. I made some modifications.
I did not have kidney beans, so I used refried. I pressure cooked for 10 minutes. I had crushed tomatoes, so I added 1 C vegetable brother and 2 bay leaves. Do you drain the ground beef and then add the other ingredients? Hi, Nancy!
Emma here, managing editor. Hi, Sena!
The fat becomes part of the sauce, making it rich and luscious. Great flavors in this recipe. I have an I. I love the 2 together. I will be back to let you know how I feel about the flavors. To assemble the Parmigiana, spread a thin layer of the sauce over the base of a large greased ovenproof dish. Put a layer of fried aubergine on top, then put a third of the sliced mozzarella and a third of the grated Parmesan on top, followed by some chopped basil leaves.
Repeat, seasoning each layer, until you have four layers of aubergine and cheeses and three layers of sauce the aubergine and cheeses being the top layer. Place all the cake ingredients in a large bowl and beat until smooth using an electric whisk.
Spoon the cake batter into the prepared tins, level the tops and bake for minutes, until well risen and coming away from the sides of the tin. Remove from the tins and transfer to a wire rack to cool down completely. To make the icing, mix the cocoa powder with 3 tablespoons of boiling water and set aside.
Beat the butter, sifted icing sugar, vanilla extract and salt together in a large bowl until smooth, using an electric whisk, then add the melted chocolate and cocoa mixture. Beat for a few minutes until thick and creamy, adding a little milk to thin it out if necessary. Whisk the double cream until it holds soft peaks, then sandwich the cooled cakes together with raspberry jam and cream. Spread the icing on top of the cake then decorate with raspberries, cherries and dark chocolate shavings, if using.
Meanwhile, put the chicken stock in a large, deep frying pan.
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