I developed this dish by experimenting with my favorite ingredients -- clams, sausage, wine and heavy cream. I love it because it is simple to make, because it takes very little time, because it impresses the crowd, and most of all, I love it for the broth! The broth takes me to another world and I can never have enough of it. But the key to getting the dish right lies entirely in CLEANING YOUR CLAMS PROPERLY! So before you go and take the plunge, here is a link to a pretty good explanation on how to do it http://www.thekitchn.com/how-to-clean-the-sand-out-of-c-58389.
A tasty chili recipe made in a slow cooker with a mixture of ground beef, onion, garlic, bell pepper, chili powder, cumin, tomato, beans, and jalapeños.
The best pot of chili I've made in years. A vegetarian chili recipe Inspired by a bunch of those little bags of remnant grains and pulses that collect in my cupboards - bulgur, farro, and lentils, join chile peppers, crushed tomatoes, some chickpeas, and a secret ingredient.
Stout brings out the meaty flavor of this chili perfectly. For best results, pick out a five-pound boneless chuck roast and have the butcher grind it for you.
Looking for a hearty dinner using Progresso chicken broth and beans? Then try this flavorful chili that's garnished with cheese, yogurt and onion. 5 servings (1 1/3 cups each)
This White Bean Chicken Chili recipe contains great northern beans, boneless skinless chicken breast halves, shredded Monterey Jack cheese, chicken broth, olive oil and more.
