Old Mill Chili Starter is the secret seasoning in this delicious chili. One of the cans of beans are mashed to thicken the broth.
Makes 8 servings
2 (15 -ounce) cans white beans
1 tablespoon vegetable oil
1 cup chopped onion
1 cup chopped bell peppers
3 cloves garlic, minced
1 1/2 tablespoons OLD MILL CHILI STARTER SEASONING MIX
4 cups chicken broth
Juice of 2 limes
Salt and pepper to taste
1 deli-cooked rotisserie chicken, skin and bones removed and meat chopped
1/4 cup chopped cilantro leaves
Toppings, optional: sour cream, torn tortilla chips, lime wedges, cilantro leaves
- Drain and rinse beans; mash half of beans with potato masher.
- Heat large, heavy saucepan over medium-high heat. Add oil; add onion, peppers, and garlic. Cook, stirring, until the vegetables are soft. Stir in Old Mill Chili Starter Seasoning Mix; cook, stirring, 30 seconds. Stir in chicken broth and lime juice; cover and simmer 20 minutes, reducing heat as necessary. Season with salt and pepper.
- Stir in chicken and cilantro; simmer until heated through, about 5 minutes. Serve in bowls with desired toppings, if desired.
1 medium onion, finely chopped
1/4 cup vegetable oil, divided
OLD MILL APPLE BUTTER BBQ SAUCE, divided
1 large egg, lightly beaten
1 pound lean ground beef or lamb
1 cup soft fresh breadcrumbs (3 to 4 slices OLD MILL SOURDOUGH BREAD)
1 tablespoon minced fresh or 1 teaspoon dried thyme
1/2 teaspoon salt
2 green onions, white and pale green part only, minced
1 medium apple, peeled and grated
Saute onion in 2 teaspoons oil until tender over medium heat, about 5 minutes.
Mix 1/4 cup APPLE BUTTER BBQ SAUCE and egg in a large bowl; mix in ground beef, SOURDOUGH breadcrumbs, thyme, and salt lightly but thoroughly. Mix in green onion and apple. Wet your hands and form into 1- to 1 1/4-inch balls.
Heat 2 tablespoons of the remaining oil in a large, heavy skillet over medium-high heat. Add meatballs, in batches, and brown all over, about 3 minutes, transferring to a plate as they are browned. Add additional oil to skillet as needed. When all are browned, return to skillet and pour in remaining APPLE BUTTER BBQ SAUCE. Bring to a simmer; simmer, uncovered, until meatballs are cooked through, 7 to 8 minutes.
Makes about 4 1/2 dozen.
Note: Meatballs may be frozen, in sauce, in airtight containers; thaw and heat before serving.
1 medium apple
2 tablespoons finely chopped walnuts
1 tablespoon packed light brown sugar
1/8 teaspoon ground cinnamon
1 Pigeon River Pottery Apple Baker
Preheat oven to 350 degrees F. Use a sharp knife to cut out a 2-inch wide, 1- to 1 1/2-inch deep cone shape from the top of a medium apple to hollow out a space for filing.
Place apple, stem side up, on Pigeon River Pottery Apple Baker center stand, pushing it firmly onto the center spike. Mix walnuts, brown sugar, and cinnamon; spoon into cavity. Top with butter. Bake until apple is tender when pierced with sharp knife, 25 to 30 minutes.
3 cups very thinly sliced apples
5 tablespoons cold butter, cut into pieces
1 tablespoon fresh lemon juice
1/4 cup plus 2 tablespoons sugar, divided
3 tablespoons apple juice
1/2 teaspoon ground cinnamon
1 cup OLD MILL SELF-RISING FLOUR
1/2 cup buttermilk
Place a Pigeon River Pottery Small Casserole in the center of cold oven. Preheat oven to 400 degrees F.
Mix apples, 2 tablespoons butter, apple juice, lemon juice, 1/4 cup sugar, and cinnamon in a medium saucepan; cook over medium-high heat, stirring gently, until butter and sugar melt. Reduce heat and simmer until apples are softened, about 5 minutes. Remove from heat.
Meanwhile, mix Old Mill Self-Rising Flour and remaining 2 tablespoons sugar in a bowl; cut in butter pieces until crumbly. Drizzle buttermilk over top and toss with fork until dough forms.
Pour apple mixture into hot casserole; spoon dough over filling. Bake until biscuit topping is cooked and filling is bubbly, about 45 minutes. Let cool 10 minutes before serving.
Makes 2 to 3 servings.