Home | Contents | Recipe toc > Picadillo chili dip
1/2-1 cup (112-224 g) walnuts lightly sauteed in olive oil (remove and add in later).
2-16 oz cans (1 kg) Stagg Chili Silverado Beef with Beans, 2 bean, extra lean or other chili with beans
1-16 oz can (450 g) Bush's Best Black Beans or other black beans
1-2 tablespoon (12-24 g) chili powder
1/4 teaspoon (1 g) ground cloves
1/2-1 teaspoon (2-4 g) cinnamon
1-3 tablespoons (12-36 g) yellow corn meal
Bring to slow simmer until corn meal thickens the broth.
Add at last just to heat:
1/2-3/4 cup (115-170 g) Spanish salad olives
1/2-3/4 cup (115-170 g) diced green bell pepper
1/2-3/4 cup (115-170 g) chopped green onions
1/2 cup (115 g) sultana or dark raisins (optional)
plus the walnuts
Serve with tortilla chips.
Back to Recipe toc or browse Alamos lime pie | Blue corn posole stew | Boiled peanuts or soybeans | Chargrilled Atlantic salmon | Chocolate sour cream cake | Chutneys | Curried pumpkin soup | Eggplant parmesan | Flo Chang's fish recipes | Lemon basil salsa | Pasepa Swann's Fiji curry | Picadillo chili dip | Pie crust | Sepik River patrol curry | Slow-roast lamb | Smoked salmon soufflé with dill | Spice pumpkin pie | Sweet potato spread | Sweet rice | Tamale pie | Winter squash: acorn maple | Winter squash: butternut ginger
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