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Hoyt Tidwell's Directions
In pot, cook one whole chicken or 4 chicken breasts and 2 chicken bouillon cubes until done; remove from pan; let drain; pick chicken off bone; set aside. Put 18 cups, no less, chicken broth into large pan for dumplings; add 8 more bouillon cubes; bring to boil on medium-high heat; continue to boil until dumplings are ready. Drop dumplings into boiling broth, a few at a time, shaking pot to separate dumplings, DO NOT STIR; keep repeating until dumpling are all in pot. Add white pepper (no spoon) to dumplings; turn heat to medium; add chicken; cook on low until done – don’t let them stick.
DUMPLINGS: Combine Crisco, eggs, cold water, and flour; mix by hand, adding more flour as needed until dough gets real stiff. Divide dough into 4 parts; taking 1 part at a time, roll dough out onto floured surface; roll until it’s real thin, about 1/16-inch thick; with pizza cutter, cut dough into 3/4-inch squares.
Johnny Cash's Directions
Place the ground venison or beef and the ground turkey in a large pot. Cook it over medium heat until browned, using a large spoon to crumble the meat. Remove the meat from the pot with a slotted spoon, and place on a paper towel-lined plate to drain.
Add the olive oil to the pot. Add half the crushed garlic, and cook until it begins to brown just a bit, for about 2 minutes. Add the onions and cook, stirring, until they become translucent, for about 3 minutes. Add the steak to the pot, and cook until browned and done throughout, for 4 to 5 minutes. Stir the ground meats back into the pot.
Add the canned tomatoes and tomatoes and green chilies to the pot, and stir well. Add the beer, bell peppers, poblano, and jalapeño and habanero pepper, if using. Add the remaining crushed garlic, garlic powder, cloves, sage, thyme, oregano black pepper, chili powder, cumin and chili seasoning, and stir well. Pour in the pinto beans, red kidney beans, black beans, and great northern beans. Add the honey, sugar, and cayenne pepper, and taste.
Note: This basic recipe is a good starting place, but if you like, this is where your creativity can enter in earnest. There are unlimited variations of flavor. Dad’s chili may have even had more mild chili powder than this, but I typically use just a tad less, for my own personal taste. Experiment as you will. In my opinion, most American palates prefer a milder, sweeter chili. Not so at our house, where we say, “Bring on the spice, bring on the flavor!” When I make my chili, if I want a hot batch and a medium batch (there is no mile), I divide the chili into two batches at this point. After transferring half of the chili to a second pot, the first thing I do is add another ¼ cup honey, 1 cayenne pepper, and 1 diced habanero to the hot batch. The sweetness cuts the heat and fills the mouth with divine flavor. The hot batch can get as hot as you like, but if I add more caliente (“hot”), I always balance with a tad more sweetness. This, again, is up to your own palate.
Cook either a single batch of medium chili or the two batches (one medium, one hot) over low heat, and simmer, stirring often, for at least 30 minutes. Halfway through the cooking time, stir in the water and cornmeal.
Preheat the oven to 400 degrees, and transfer the chili to one or two Dutch ovens or other oven-safe pots. Mix together the corn chips and chees, and spread evely on top of the chili. Place in the oven, and bake for 10 minutes, or until the cheese and corn chips are browned.
Serve hot with desired accompaniments. At our house, we serve our chili with sour cream, more shredded cheese, chopped sweet onions, and hot sauce.
Makes at least 12 servings.
Mix one part Ranch dressing with two parts buffalo sauce. Season with dry Cajun seasoning to taste. Makes a great dipping sauce!
Wilt onion and bell pepper in butter. As that is happening, combine all other ingredients except sour cream and grated cheese. Pour in 9x13 casserole dish. Mix sour cream with a little milk until a smooth consistency and pour over the top of corn mixture. Cover that with the grated cheese and sprinkle with paprika. Bake at 350 degrees until hot all the way through, about 45 minutes.
Heat the vinegar, sugar, and salt boiling and pour over vegetables. Marinate overnight or for several hours in the refrigerator. Drain and serve.
Cut the bacon into small pieces and brown on the stove top. Add onion and garlic and cook for about 2 minutes. Add all ingredients (reserving the vinegar) including the bacon drippings to a large slow cooker and cook on low for 6 hrs. or on high for 3 hrs. until tender. Add vinegar and Jalapeno (you can also use your favorite hot sauce if you like it spicy) and serve. If using the salt pork just cut it into smaller pieces and throw it directly into the slow cooker with everything else, no need to brown it but I would still recommend cooking the onion and garlic on the stove top.