1
heaping teaspoon chili powder Pinch (about 1/4 teaspoon) cumin 3/4 cup tomato sauce
Not exact matches
1 tablespoon olive oil 1 small yellow onion, small dice 1/2
teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1
heaped cup small - diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1
teaspoon red wine vinegar sea salt & ground black pepper, to taste
3 pounds
chili meat 15 - ounce can tomato sauce 1 cup water 1
teaspoon Tabasco sauce 3
heaping tablespoons
chili powder or ground chile peppers 1
heaping tablespoon oregano 1
heaping teaspoon comino powder (cumin) 2 onions, chopped Garlic to taste 1
teaspoon salt 1
teaspoon cayenne 1
teaspoon paprika 12 red peppers 4 or 5 chile pods 2
heaping tablespoons flour
I also cut the 2 Tablespoons of
chili powder down to 2
heaping teaspoons, because I have some powerfully hot
chili powder, and it still came out very hot.
3 tablespoons olive oil 4 cloves garlic, minced 4 tablespoons finely chopped cilantro stems and leaves 2 tablespoons lime juice 1
heaping teaspoon red
chili flakes 1/2
teaspoon salt or more to taste