This is almost like my mother's recipe. We use three types of dried chiles. (California, Pasilla, and Ancho) Instead of scraping the chiles out we blend the chiles with a little water from the boiling proces. Strain the chili mixture and you end up with a base sauce. I freeze the base sauce in containers until I am ready to use it. I heat up the sauce and add add chicken buillon powder (Knorr brand) Sometimes I want a little spicier sauce and add chili powder.

Reviewed On: Oct. 13, 2008

My grandmother from Texas gave us a recipe similar to this one. We use 3/4 c. flour, 3/4 c. milk instead of the 1 c. We also add 2 tsp. of baking powder. I sometimes add a little cinnamon to the batter. The cobbler tastes better with fresh peaches. If you use fresh peaches...add a little sugar to the peaches and set aside as you mix your batter.

Reviewed On: Sep. 27, 2008