VIOLETTBLUE Profile - (1506167)

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Member Since: Apr. 2003
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Recipe Reviews 2 reviews
Flatlander Chili
This was a GREAT base recipe to build my idea of the 'ultimate' chili recipe upon. Much like the other reviewers, I tweaked this recipe to my own tastes. Here is what I did: I browned my ground beef, then added it to a large pot with 4-15oz cans plain tomato sauce and 2-12oz can V8 low-sodium veggie juice. In the pan I browned the beef in, I then browned 2Tbsp minced garlic, 2Tbsp chopped green chilis (canned), and a chopped sweet vidalia onion, omitting the bell pepper (not one of my favorites). To the tomato mixture, I omitted the garlic powder (since I already added minced garlic at the beginning), added 1/2 tsp ground coriander, 1 Tbsp paprika, and instead of the 1/4 cup (4 tablespoons) of regular chili powder, I doubled the amount (we like a very stron chili!) and changed the proportions to 6 Tbsp regular chili powder, 1 Tbsp Ancho chili powder, and 1 Tbsp Chipotle chili powder, which gave the chili a wonderfully slightly sweet, smoky undercurrent. Oh, and I also added 1/2 cup red wine and a full bottle of lager beer to the tomato sauce. Finally, I added about 2 Tbsp fresh lemon juice and a nice big pinch of dill to the mix. Then I brought the chili to a boil and let it simmer about a half hour. So, like I said, I tweaked everything to our tastes and preferences, but ultimately, this was a wonderful base recipe to build upon. Great mix of flavors, great amount of heat, and definitely a crowd-pleaser!

1 user found this review helpful
Reviewed On: Oct. 23, 2007
No-Peek Beef Stew
A delicious, super-easy comfort dinner. As a prior poster suggested, I increased quantities of soups and the wine. For 1.25lb of stew beef, I used one full can each of Campbell's French Onion and Cream of Mushroom Soup, and 1 full cup of merlot red wine. Also per another poster's suggestion, I added garlic powder and thyme to taste, and a healthy dash of fresh black pepper. About 2 1/2 hours before I was anticipating it would be finished, I added about 5 quartered baby red potatoes, and a dash of parsley flakes. I served it over wide egg noodles, and with buttered baby carrots on the side. My fiance loved it! He had 2 full helpings, as did I. I found the meat to be quite tender and flaky, and there was plenty enough 'gravy' to counteract any dryness the meat might've had. I personally can't even stand the scent of mushrooms, and was apprehensive about using the soup in this recipe, but it definitely turned out for the best. Thanks Cheryl! I will definitely make this again!

21 users found this review helpful
Reviewed On: Nov. 18, 2003

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