Cook hamburger and onion until brown.
Stir in remaining ingredients. Cover and cook on low heat for 10 to 15 minutes.
Serve on buns.
Cook and stir mushrooms and green pepper in butter over medium heat for 5 minutes. (If using canned mushrooms, reserve the liquid.)
Blend in flour, salt, and pepper. Cook until bubbly.
Add milk, water, bouillon, and mushroom liquid. Boil and stir 1 minute. Add chicken and heat through.
Serve over toast or mashed potatoes.
Soak bread in 1/2 c milk.
Mix all ingredients, shape into balls, and brown in a Dutch oven.
Pour soup and 1/2 can water over the meatballs. Cover and bake at 325 degrees for 1 1/2 to 2 hours.
Heat oil over medium heat. Add celery, onion, pepper, and jalapeno; saute until beginning to soften, about 4 minutes.
Add garlic, chili powder, and cumin. Saute 1 minute.
Add broth and bring to a boil. Reduce heat and simmer until vegetables are crisp - tender, about 3 minutes.
Add beans, chicken, and half - and - half. Bring to a boil, reduce heat, and simmer until heated through, about 5 minutes. Season with salt and pepper.
Mix together flour, salt, and butter to form pie crust. Roll out and press into pie pan.
Saute onion and fry bacon.
Sprinkle onion, bacon, and cheese into crust. Combine eggs and milk. Add salt and pepper to taste. Pour into crust. Bake at 450 degrees for 10 minutes, then at 350 degrees for 20 minutes.
Mix together the first five ingredients and a third of the flour. Add spices/cheese to taste. Mix in enough flour to handle; knead five minutes. Let the dough rest five minutes.
Divide into 6 pieces and roll each into a circle. Add sauce and toppings to half of each circle, fold the other side over, and crimp together around the edge.
Bake on a Silpat for 15 minutes at 375 degrees. Brush with melted butter and bake for 10 to 15 minutes more.
Add dried chiles to large heavy-bottomed Dutch oven or stock pot and cook over medium-high heat, stirring frequently, until slightly darkened with intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke. Remove chiles to small bowl and set aside. Alternatively, place dried chiles on a microwave-safe plate and microwave on high power in 15-second increments until pliable and toasted-smelling, about 30 seconds total. Transfer to a 2-quart microwave-safe liquid measuring cup or bowl. Add half of chicken broth and chipotle chiles, cover with plastic wrap, and microwave on high power until gently simmering, about 5 minutes. Remove from microwave and set aside for 5 minutes. Transfer chiles and liquid to blender and blend, starting on the lowest possible setting and gradually increasing speed to high (make sure to hold the lid down with a clean kitchen towel or a potholder to prevent it from blowing out). Blend until smooth, about 1 minute.
Season beef cubes generously with salt and pepper. Heat oil in the base of a Dutch oven over high heat until just starting to smoke. Add half of beef cubes in a single layer and cook without moving until deeply browned, about 6 minutes.
Return Dutch oven to heat. Add onions and cook, stirring frequently until translucent and softened, about 2 minutes. Add garlic, and if using, cinnamon, cumin, allspice, and oregano, and cook, stirring constantly until fragrant, about 1 minute. Add all meat back to pan along with chile purée and remaining quart chicken broth. Stir to combine.
Bring to a boil over high heat, reduce to a simmer, cover, leaving lid just barely ajar and cook, stirring occasionally until meat is completely tender, 2 1/2 to 3 hours. Alternatively, stew can be cooked in a 200° to 250°F oven with the lid of the Dutch oven slightly ajar.
Stir in optional fish sauce, masa harina (if using), and vinegar. Add hot sauce to taste. Season to taste with salt. For best results, allow chili to cool and store in the refrigerator at least overnight and up to 5 days. Reheat the next day to serve.
Serve, garnished with cilantro, chopped onions, scallions, grated cheese, avocado, and warm tortillas as desired.
Source: https://www.seriouseats.com/real-texas-chili-con-carne
Brown together ground beef and garlic.
Stir in kidney beans, taco sauce, and corn. Simmer covered for 10 minutes.
Cut meat into 3/4 - inch cubes and coat with flour. Brown in oil with onion and garlic. Stir in broth and spices. Cover and simmer 1 1/4 to 1 1/2 hours.
Stir in noodles and simmer uncovered for 15 minutes. Sprinkle with parsley and serve.
Make the dough. Dissolve the yeast in half the warm water. Mix flour, salt, sugar, and cornmeal, then add yeast mixture, oil, and remaining water. Mix until it cleans the sides of the bowl, then knead 5-6 minutes, until smooth. Brush the bowl with olive oil. Put dough in bowl and turn over to coat with oil. Cover and let rise for 90 minutes.
Preheat the oven to 475 degrees. Brush the pan generously with olive oil. Knead the dough for a couple minutes, and then place it in the middle of the pan. Let it rest for about 10 minutes.
Push the dough out to fill the bottom of the pan and raise a large lip on the sides. Prick all over the bottom and sides with a fork. Bake for 4 minutes.
Remove from oven and brush generously with olive oil. Layer mozzarella cheese on top of the crust.
Mix together tomatoes, basil, oregano, and salt; spread this mixture over the cheese. Layer any desired vegetable toppings. Cover with pepperoni. Shape the sausage into small balls, flatten each into a coin, and lay them on top of the pepperoni. Sprinkle with parmesan cheese and drizzle with olive oil.
Bake on the bottom rack for 5 minutes. Move to the middle of the oven, lower heat to 425, and bake for 30 to 35 minutes.
Let it sit for 15 minutes before cutting.
Source: http://www.grouprecipes.com/65487/basic-chicago-style-pizza.html