Cheesecake and chili? Yeah!
Well, maybe not together but you really should try them. First one then the other. Two more recipes and two more until my book goes live and my fb launch party! YAY!
Amazing Chocolate Cheesecake with Chocolate Almond Crust
Ingredients: For the crust: 1 cup crushed chocolate wafer or chocolate graham crackers 20 cookies or so, ¾ cup of almonds crushed finely, 2 T sugar, 5 T butter, ½ tsp almond extract and ¼ tsp salt.
For the filling: 2 cups semi-sweet chocolate chips, ¾ cup of sugar, 2 T all-purpose flour, 2 eggs lightly beaten, 1 tsp vanilla, 2 eight ounce packages of cream cheese and 1 cup of sour cream.
Preheat oven to 350 degrees. In a bowl combine the cookie crumbs and sugar. Stir in the almonds and cut in the butter. The texture should be crumbly like sand stuck together.
Press the mixture into a 9-inch greased spring-form pan. Set aside. Melt the chocolate in the microwave stir until smooth, set aside. Beat sugar, flour, and cream cheese until smooth.
Add eggs. Beat on low, fold in sour cream. Stir in chocolate and vanilla. Add a splash of amaretto if you wish. Bake 40-45 minutes until it is almost set. Cool on a rack for 10 minutes.
Use a knife to loosen the cake from the sides of the pan. Cool for another hour at least before removing from pan. Overnight works best. The colder the cake is the easier it is to remove from the pan without cracks. When it’s cold run a knife under very hot water and run the knife around the edge of the pan. Then unlatch the sides and gently lift it away.
Annie’s Famous Chili
Ingredients: 1 onion chopped, 1 lb ground beef, 3 cooked and sliced andouille sausage, 8 ounces of kidney beans soaked overnight and drained, 1 can of tomato paste, 1 28 ounces can of tomatoes, 2 cloves of garlic, 1 14 ounce can of plain tomato sauce and ½ tsp cumin.
Rinse and sort the beans. Fill a bowl or pan with cold water and soak them overnight. Then drain and set aside. Cook the onions over medium heat until they are soft and translucent. Crumble the ground beef into the pan and cook until no longer pink.
Drain and place in a crock pot. Add the tomatoes and the tomato sauce. Add two cloves of garlic or the equivalent of garlic powder. Cook the andouille sausage, cut into bite sized pieces, and add to the pot. Add a pinch of salt and ½ tsp cumin.
Add enough water to cover everything about 2 to 3 inches. Bring it to a gentle boil. Lower the heat let it cook for a about 30 minutes bubbling gently. Stir it every 20 minutes so the mixture doesn’t stick to the pan. Add more water a ½ cup at time so it doesn’t dry out or stick.
The beans will take 30- 60 minutes to soften. Continue to cook stirring occasionally and adding water if pot seems dry. Cook until the beans are very tender but still intact, roughly the same amount of time it took them to soften.
Adjust seasoning to taste. Serve with a dollop of sour cream and garnish with fresh cilantro.