This chili con carne builds smoky heat from the roasted and reconstituted guajillo, ancho and arbol chilies -- the base of the deep reddish/ brown sauce (also known as “bowl of red” because of the signature color). The goal of Texas chili is to develop a rich and hearty stew starting with beef and chilies and coax complex flavors out of those few simple ingredients.
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Cioppino is a seafood stew that originated in San Francisco, specifically from the immigrant workers at the docks known as Fisherman’s Wharf and contains a variety of seafood cooked in a tomato and white wine based broth.
A combination of Moroccan spices is used to develop rich deep flavors in this vibrant vegetarian soup.
This gumbo recipe with its savory ingredients and spices, will give you and your guests the feel of having experienced a meal on Bourbon Street. It is well worth the time and effort.