I’m beginning to realize there are 1,000 ways to make Cinci Chili.
Scour the net and you will find 10X that many recipes.
That said, I’m putting my own up here culled from years of recipe tasting.
This one is requested often by the girls and Pamela.
If you’re visiting from Texas you may want to go elsewhere as I use kidney beans.
Sorry, folks.
The recipe I’m posting yields 8 servings.
I usually double it.
And let me tell you, it’s usually gone in two days.
A few tablespoons of this stuff with a slathering of mustard on a grilled hot dog is
the foodstuff of the Gods.
Trust me.

You will need:

1 – tbls vegetable oil
3/4 cup of chopped onion (Vidalia, preferably)
2 lbs of decent ground beef
1/4 cup chili powder
1 tsp. ground cumin
1 tsp. ground cinnamon
1/4 tsp. allspice
1/4 tsp. ground clove
2 bay leaves
1 tbls. cocoa
2 (10.5 oz) cans Beef Consomme
1 (15oz.) can of tomato sauce (not flavored with basil or oregano!)
2 tbls. cider vinegar
1/4 tsp. cayenne pepper
3-4 cloves of fresh garlic, minced
2 tbls. good habanero hot sauce
1 can dark red kidney beans, drained
Grated Cheddar Cheese
Diced Vidalia onions
1 lb. Linguine

Here’s the deal:
*Heat oil in a large saucepan over Medium heat.
Add onion and minced garlic and cook, stirring frequently, until tender, about 6 minutes.
*Add beef and cook, breaking up if necessary with a wooden spoon, until browned.
*Add  remaining ingredients (except for the Cheddar cheese, Vidalias & kidney beans!) and bring to a boil.
Reduce heat to low; cover and simmer for 2 hours, stirring occasionally.
(if you want to thicken this thing up, mix 2 tbls of flour with 4 tbls of warm water and add to the mix)
*Add kidney beans and simmer on low for another 30 – 45 minutes.
*It’s best if you refrigerate this overnight . . .  if not . . .
*Remove bay leaves and reheat gently over a medium heat.
*Serve over hot, drained linguine.
*Top with shredded cheddar and diced Vidalia onions.
Enjoy!

~Dad

This recipe is @70 years old.
It is now copywritten as I post it.
My grandmother was a pastry chef and made these cookies for me when I was knee high to a grasshopper.
Served with a glass of cold milk, I can think of nothing closer to heaven.
Miss you Nana.
This recipe is special.

You will need:

1 – cup of butter
1/2  cup sugar
1 – egg yolk
1 1/2 cups flour
1/2 cup of crushed potato chips
1 -tsp vanilla extract

Cream butter and sugar.
Add egg yolk, vanilla, potato chips and flour.
Mix.
Make small balls and press down with a fork.
Do not grease cookie sheet.
Bake at 350 for 15 minutes of less.
There ya go.
Awesome cookies at a fraction of the price of crappy store bought.
Chill the milk!

This is a recipe I’ve culled over the years and to be honest, is one of the very best hummus recipes around.
I don’t make a point of tooting my own horn but I’ll make an exception here.
Make sure to get the freshest Syrian bread you can find.
Some nice olives help, too.

You will need:

1- can of chick peas (Progresso, if you can get them. They taste the best, imho)
1- clove of garlic
1 1/2- tsp salt
1/2 – 3/4 cup of fresh lemon juice (bottled is GodAwful)
1 cup of sesame Tahini (check the supermarket or middle east store)
pinch of cumin & cayenne pepper
Some decent Olive oil
Paprika (not smoked)

Pour can of chick peas and half the liquid into a food processor.
Process for 30-60 seconds.
Add remaining ingredients (not olive oil or paprika) and blend until smooth.
If too stiff, add a bit more of the reserved liquid from chick peas.
Serve on a round flat dish, drizzle with olive oil and sprinkle with paprika.
Get out the Syrian bread or bagel chips for dipping.

~Dad

I’ve been making this salsa forever and to be honest, it works out to be much cheaper
than the pathetic bottled salsa’s flooding the supermarket.
It’s nothing special but damn it’s good.

Ingredients:

1- 28oz can of crushes tomatoes (preferably Pastene but  anything without basil or seasoning)
1- medium sized Vidalia onion, finely diced
2- cloves of garlic, minced
2 tsps. ground cumin
1 tsp Kosher salt (yeah, that’s a weird one)
1 1/2 tsp of canned jalapeno peppers, minced
the juice of 1 lime (more if needed, to taste)
1/2 tsp cayenne pepper
1 tsp of some kickass hot sauce (more, if desired . . .   the mo’  the better)
2 Tbls of fresh cilantro, minced (can’t be the dried variation)
1 -pinch of dark brown sugar (tnx, Moe)
1- Tbls of Cuervo Gold tequila, if you’re feeling dangerous (or lucky)

Mix and refrigerate for 1 hour (or two days)
Awesome on an omelet or with tortilla chips. (or on a teaspoon!)
Enjoy!

~Dad