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Shandy / All my dishes 10 months, 4 weeks ago
Okay, I love chili and especially with cornbread on the bottom of the bowl and sourcream, green onions, and sharp cheddar cheese on top of the chili. The combo to be is heaven. This chili is from a Hormel cook-off several years ago from one of our ... More
Prep:20m Cook:90m Servings:15
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zena824 10 months, 4 weeks ago said:
When I saw this recipe... I automatically thought of the cornbread and then you posted it.... You read my mind.... This is awesome.. cant wait to try it this fall when it cools off some....Thanks
thegoldminer 10 months, 3 weeks ago said:
Dang,that is one recipe. JJ
pintobean 10 months, 2 weeks ago said:
This sounds great.Do you have to sit in the creek the next day?
Bean
lol,lol
dond 8 months, 1 week ago said:
This looks absolutely wonderful, although I'll probably experiment with omitting the tomato products. I also don't think I'll go with the Hormel chili. But the great thing about a recipe like this one is that it leaves ample room for personalization and improvisation. For the sausage, do you ever use Andouille? My guess is that it would be a perfect addition.
mpierce 6 months ago said:
This sounds good to me and with cool weather finally approaching on the east coast I am going to give it a try. Also I agree cornbread in the bowl, onions and extra sharp (wagon wheel) cheddar.
Thanks Mark
cabincrazyone 2 months ago said:
I've always put spaghetti under the chili, not heard of cornbread ... sounds like a very good fit, I'll try it. I might have to quarter the portions .... my Firehall is much smaller. :^) Thanks
kochhexe 1 month, 1 week ago said:
You sure know how to make and eat chili, Shandy. ahhh, that reminded me of way back when i lived in the USA. the only way to eat it! and with the sharp cheddar on top.Shandy, dear, you must have peeked when I ate it....:-)it will be my comfort food for Monday- don't feel like going out to shop today.Thank you so much for posting and cheering me up. Hugs to you, hope your tests came out tops!
Renate
kochhexe 1 month, 1 week ago said:
P.s.: wish you could fed-ex me the finished product, or at least
4-5 Louisiana spiced sausage links and
some Hormel chili. if only i knew what these sausages were like, maybe i could get my butcher to make some dozen for me to freez? *sigh* sometimes it sure is hell to be so far away from the ingredients in these recipes. i can substitute some - but not all. life sure is tough - on top of all the rest.:-)