February 07, 2010

Feburary 7th Sunday Samplings by Jane Jarrell

This recipe is a super simple Souper Bowl favorite. Dump it all into your favorite soup pot and let those spices do what they do best; permiate the premises with anticipation of a great meal. Remember your WOW factor is in that fast yet fancy condiment bar. Set out your biggest bowls, a strudy ladel and a buffet of fabulous toppers for the chili. Mix and match the flavors to create your own fabulous concoction.
Black and White Chili
1 large onion, chopped
1 tablespoon vegetable oil
1 (28 ounce) can whole tomatoes, undrained and coarsely chopped
1 (15 ounce) can tomato sauce
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon chili powder
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can Northern Beans, rinsed and drained
1 red pepper, cut into small pieces
1/4 cup Masa flour
Saute onion in hot oil in your soup pot over medium-high heat until tender. Add tomatoes and next four ingredients; stir well. Bring to a boil; cover, reduce heat, and simmer 5 minutes. Stir in beans and pepper. Cover and cook over medium low heat 25 minutes or until vegetables are tender, stirring occasionally. About 15 minutes prior to serving scoop out 1/2 cup of the broth, add Masa flour, stir to thoroughly combine. Add back to soup pot and stir to thicken.
chopped green onions
sour cream
grated cheese
Tortilla chips
Chopped cilantro
Conversation Starter:
Food memories are one of my favorite things in life. With just one bite you can experience a nostalgic feeling while entertaining your taste buds. Think just a minute and download some of your favorite memories? Can you recall what food matched that experience? What was the food? How did it become a favorite memory. Try making a food diary of your family favorites as your family grows so will your memories.

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