The cold weather we are having here in the northeast is a great excuse to make a pot of chili, bag some up and freeze it, then thaw it out and add some to a plate of chips. Makes a great football food...
This batch was made with bison meat. No fresh tomatoes in the pantry, but a can of fire roasted chipotle tomatoes works. Strain them first, then use leftover sauce to stretch the chili out.
Plan ahead and freeze foods; it only makes since in this busy holiday time of year!
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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