FREE recipes, desserts, crafts & health ideas
Crafts & Hobbies & Special Kitchen Values
PinkSunrise.com | Families-First.com | Homeschool Zone | Event-of-the-Week | Bookstore | Search

This recipe comes from Judy Dodge from Dunwoody, Georgia who has donated a a wonderful family chili recipe for you to try. She says, "Mom Dodge (My husband's mom) always made this while we were traveling from Atlanta to Nashville so it would be ready for us when we arrived on Friday night no matter what time we got there to visit for the weekend. She usually served cornbread (with real corn in it) and cole slaw and we looked forward to enjoying that each visit."

A bit more about Judy:

About me! I work part time for a blind speaker and she and I are putting together a cookbook called Cooking in the Dark--simple recipes that anyone could use and stories about Fiona Page and her experiences with foods. Her web page is www.fionapage.com for your information and she can be available to speak at conferences.

When I'm not working, I am volunteering at my church library, volunteering for the Dunwoody Woman's Club, or reading or caring for my 86 yr. old aunt and enjoying our children and grandchildren. Thanks for asking. Judy Dodge

Dodge Family Chili Recipe (Adapted)

What You Need:

• 1 or 1 1/2 lbs. ground sirloin (or chuck or round)
• 1 can tomato soup
• 1 can Ro-Tel Diced Tomatoes and Green Chilis
  (May choose to use HOT)
• 1 pinch of sugar
• 1 medium onion, chopped
• 1/2 cup green pepper, chopped
• 2 stalks of celery, chopped
• 1 or 2 carrots, chopped
• 1 T. chili powder (optional)*
• Red Kidney Beans (optional)
  The chili is quite hearty without the beans, and southerners often omit the beans which is why I didn't remember that.

What You Do:

1. Brown the ground meat and drain.
2. Place it and all the rest of the ingredients in slow cooker (or Dutch oven) to simmer for hours.
   *We have an allergy to chili powder, so we don't use and the taste is still spicy enough.

New York Chili
As a native New Yorker I have found chili to always include light red kidney beans. My recipe makes six servings and can be garnished with chopped scallions and shredded cheddar cheese.

Do you feel chili?
No, I'm not asking you if you feel cold.
Check out our chili recipes.
Better yet, tell us one of your own!!
We are collecting chili recipes from all over the country and we would love to have:

• That special recipe that grandma or grandpa told you about.
• Perhaps that "nuclear" chili that is controlled by the department of defense.
• Also tell us a little bit about you, too!!

Crockery Cookery
Soup & Stew Recipes
FREE kids recipes
FREE Crockpot recipes
FREE Soup recipes
more Special Appliance Cookbooks

Rival 6-Quart Cool Touch Crock Pot
with Removable Pot

New for 2001

Eat Cheat & Melt Fat Away
Weight loss books
FREE Healthy Cooking Recipes
FREE Fit 'n Trim Support

The All-American Chili Book:
The Official Cookbook of the International Chili Society
by Jenny Kellner, Richard Rosenblatt

also see:
FREE chili recipes
Ask a "chilihead" what it takes to make a great bowl of red, and you'll get as many answers as there are recipes in this book. The All-American Chili Book features hundreds of recipes--including the 28 champion recipes from the World Championship--ranging from the searing to the sublime. Illustrations.

Chili Nation:
The Ultimate Chili Cookbook With Recipes from Every State in the Nation
by Jane & Michael Stern

also see:
FREE chili recipes
Jane and Michael Stern document that every state in the Union has its own approach to chili, the Texas-created national dish. Devotees of the original "bowl of red" may fume in protest that Maryland's shrimp and crabmeat in cream sauce lightly rouged with chili powder stretches the definition of chili beyond the breaking point. Michigan's Upper Peninsula stuffs its miners' pasties with chili instead of the traditional meat and rutabaga filling. Washington State spikes its chili with plenty of coffee. Florida crosses chili with Cuban picadillo. Vermont mellows out the bite of chili peppers with maple syrup. And what does Hawaii do? Naturally, it studs its chili with chunks of macadamia nuts. One can read this book as the triumph of spicy cooking across the breadth of America or as a perversion of authentic ethnic cookery.