Frank's Recipes
Free Recipes Archive




Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Cincinnati Empress Chili


2 tsp olive oil
2 medium onions, chopped finely
4 cloves garlic, minced
3 cup vegetable stock
2 tablespoon apple cider vinegar
1 large bay leaf, crushed
5 whole allspice berries
2 tsp salt or herbal substitute
3 tablespoon chili powder
1 tsp carob powder (or cocoa)
2 cup low sodium tomato sauce
1/2 tsp cayenne pepper, or to taste
1 tsp cumin
1 tsp cinnamon
2 cup cooked pinto beans
2 cup tofu, frozen, thawed, and crumbled

In large heavy pot, over medium-high heat, heat oil and sauté onions for 8 to 10 min.. Add remaining ingredients. Bring to a boil, then lower heat and simmer for 1 1/2 hours. Add toppings of choice (see below).

Serves 6 to 8.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.