The worst part about making chili, real fire house chili, is cook'n up those beans. I prefer black beens or dark kidneys as they don't get as mushy as those lighter beans that they make refried beans from. Lentils are a favorable substitute that I have done before. Anyhow, you typically have to start by soaking the beans, to both rinse them and get them started taking on water. Boil the water and let soak again over night. This could go on for about 2 to 3 days to get things done. Stir often to keep the thick bean broth generated from burning to the bottom of whatever your cook'n the beans in. Don't cook overnight, just let sit. You don't need midnight surprises that the fire department actually needs to come out and give you tips on your firehouse chili for. Don't pour off that brown water, its gonna contribute to the sauce! My ingredient list is simply added after the beans are done cook'n. They include ... Roma Tomatos They are thicker and meatier Aneheim Chilis Hot, but not overwhelming. Sorrano Chilis Hot and zingy. Habneros ( If you really want firehouse flavor ) Onions and lots of 'em. Paprika Chili Powder Cinnamon Not necessary, but you can experiment Cilantro Some people like to add some form of sugar, like molasses, etc., but I don't. Here are some tips ... 1.) Cut up Tomatoes, Onions and Peppers so they form long strips. Don't dice 'em. 2.) Go find some real earthy chili powder. New Mexico and California have some really nice varieties that range from a ocre red to more brownish and they have flavor that'll make your chili ... chili! 3.) Where's the beef? Oh, I don't put it in mine. But when I do, I like to do what I do with spaghetti sauce and add both beef and pork. Cut up something like stewing beef strips and center cut pork chops. 4.) My old friend balsamic vinegar can add an interesting change to your chili. 5.) OK so you don't like reall hard core chili - eh? Well, don't use the habneros and add celery to mellow things out. Use less chili powder. 6.) If your chili is really thick, make sure you drink alot. You can either thin it down before hand or afterwards ... it's your choice.

Hi Linda Lou - nice to hear from you - and congratulations on your weight loss!! Also appreciate the no-lemon advice in my recipe. fearlessem - That sounds like an excellent filling for them - will give it a try next time. I never make them the same - it is usually some form of meat - beef, chicken, hamburger, - don't believe I've tried pork yet, sometimes pinto beans. This last batch, I used hamburger with onions and spices, and covered the enchiladas with jack cheese, baked until melted. The toppings can vary - I like to "build" a salad on top - such as shredded lettuce, cut tomato, or avocado, then sprinkle vinegar and olive oil on top. The original recipe recommends sour cream - and that also would be good, but I think a nice guacamole would too. Of course a salsa with tomato, pepper, onion, etc., also in the running. This last batch found me without any lettuce (growing season too late) so used some sprouted alfalfa and chopped garden fresh tomatoes - for my topping. Pretty crazy, I know, but fresh veggies just seem to go with it. (and a little glass of Piasano wine - heh heh). Bejay

As Romy6 said, you can sub whatever hot peppers you have for any in a recipe. If you're canning, the volume must be the same (ie. 1/ 4 cup habanero = 1/ 4 cup whatever you are subbing with). Double Batch Habanero Gold Jelly 1 cup minced dried apricots (1/8" dice) Note: Could use dried peaches or pears instead. 1 1/4 total cups minced red sweet pepper and minced red onion (1/8" dice), approximately half-and-half. 1/4 cup Habanero peppers (Note: For extra-hot, increase Habaneros to 1/2 cup and reduce red sweet pepper/red onion combination to 1 cup total.) 1 1/2 cups white vinegar 6 cups sugar 1 3-oz. pouch liquid pectin. Prep apricots, peppers and onion. Place in a large, stainless or other non-reactive pot. Add sugar and vinegar. Bring to the boil and cook 5 minutes. Pull off the burner; allow to cool, cover and let sit overnight. Stir occasionally if convenient. Note: 4-6 hours would be plenty, so the time doesn't need to be any greater than the soaking time for apricots in the original recipe. Next day, bring the mixture back to the boil. Stir in liquid pectin. Boil hard 1 minute. Pull off the heat. If necessary, skim foam. Let cool 2 minutes, stirring to distribute solids. Pour into jars. Stir to distribute and remove air bubbles. Do the usual with the jars and lids, BWB 10 minutes. When jars are sealed, "agitate" to distribute solids throughout the jelly. Yield: 6 8-oz. jars. ---------------- Turkey's Revenge Ingredients: 3/4 cup cider vinegar 3/4 cup white vinegar 2 cups 100% unsweetened cranberry juice 1/2 cup finely diced habanero pepper 1/2 cup finely diced red onion 1 3/4 cups fresh cranberries, coarsely chopped 1 pkg liquid pectin 5 cups sugar Procedure: 1. Finely dice peppers and onion and coarsely chop cranberries 2. In a large sauce pan, combine cranberries, pepper, onion, vinegars, and juice 3. Bring to a boil and reduce heat to low 4. Simmer 15 to 20 minutes to allow flavors to blend and to soften up cranberries 5. Add sugar and return to a hard boil for 1 minute 6. Remove from heat and stir liquid pectin in well 7. Add jelly to hot sterilized jars 8. Wipe rim of jars with a clean damp towel 9. Position lids as per usual instructions 10. Process in a hot water bath for 10 minutes 11. Remove jars and allow them to cool 12. During the cooling, periodically "gently" invert jars to distribute solids. Yield 7 or 8 - 250ml (1 cup) jars Easy Hot Sauce Pickled Hot Peppers Pickled Jalapeno Rings Peppersauce The following recipes, as far as I'm aware, have not been vetted by certified canning instructors or officially tested as safe for canning but have enough acid to non-acid ingredients for my comfort zone. I've made both with great success. Habanero Mustard Hotter than Heinz Ketchup Whenever I'm looking for new ideas for using my peppers I check this site's Recipe page for inspiration. Recipe categories are on the left hand side of page. Pepper Fool Recipes

Not Sol's but I got this one from Southern Living way back and we love it (especially with a spon straight out the jar but don't tell anyone) Southern Living Hot Fudge Chocolate Sauce 1 (8-ounce) package unsweetened chocolate baking squares ý cup butter or margarine 2 cups sugar 1 cup milk 1 teaspoon vanilla extract â teaspoon salt Method 1. Melt chocolate and butter in a large, heavy saucepan over low heat, stirring constantly. Add sugar, stirring until dissolved. Add milk, and cook, stirring constantly, 2 to 3 minutes or until thoroughly heated. (Do not boil.) Remove from heat. Stir in vanilla extract and salt. Cover and chill leftover sauce up to 2 weeks. 2. To reheat: Microwave sauce in a glass bowl at HIGH 1 minute. Stir and microwave at HIGH 1 more minute or until sauce is thoroughly heated. Notes Whiskey-Hot Fudge Sauce: 3 tablespoons Southern Comfort Stir in Southern Comfort with vanilla extract, and salt Espresso-Hot Fudge Sauce: 2 tablespoons instant espresso Add espresso with sugar