Month: October 2019

• 1/2 t Badia Chili Lime powder
• 2 T Badia Chili powder
• 1/2 t Badia Adobo powder
• Sprinkle hot paprika

• 3 stalks celery
• 1 sweet onion
• 1/4 to 1/3 tube bob evans savory sausage
• Spoonful Kerrygold butter
• Jans canned tomato sauce (family recipe, key for this chili!)
• Claras canned pinto beans (any will do)

• Cilantro
• 1 Lime, quartered

Avocado, chopped green onions, cheddar cheese, tortilla chippies (made at home)

Dice onions and celery. Sautee in soup pot with butter until soft. Add spices and heat until frangrant. Move prepared aromatics to the side of the pan. Add sausage. Sauté until brown, breaking apart as you go. Once browned, mix with aromatics. Add Jan’s canned tomato sauce, drained pinto beans and a handful of chopped cilantro. Simmer for at least 30 minutes. Add the juice of 1/2 lime a few memories before serving.

Spoon into bowls (possibly over cheddar mac) and top with avocado, green onions, cheddar, cilantro and tortilla chippies.

Ingredients

• 2 cups cornmeal (white or yellow is fine, but mom uses white)
• 1 cup self rising flour
• 2 cups buttermilk
• 1 cup water

• 1 stick Blue Bonnet butter

Heat oven and pan to 400 degrees. Mix dry ingredients with buttermilk, then add water. Whisk until smooth.

Use the stick of butter to “paint” butter into all the little shapes in each bear mold. Pour batter into each mold, slightly under filling each. Bake for 25 minutes.

Makes about 15 bears.

The baking pan used is vintage was made by Rowoco and can sometimes be found on eBay. We saw the same bear molds used in a bakery in Bern, Switzerland!

https://lillopad.com/wp-content/uploads/2019/10/img_7077.mov