1 teaspoon salt
1/4 teaspoon garlic powder
1 teaspoon dried parsley
1/8 teaspoon dried thyme
1 (28 ounce) can whole peeled tomatoes, with juice
1 cup canned whole chicken, undrained
salt and pepper to taste
1 large onion, thinly sliced
1 (16 ounce) can chicken broth
1/2 cup water
1/2 cup pork broth
1/2 cup thinly sliced carrots
1 small yeast starter
1 cake flour tortilla
Place the salt, garlic powder, parsley, thyme, tomatoes, chicken, all-purpose flour, water, chicken broth and pork broth into a slow cooker or double pot.
Add the rest of the ingredients, including vegetables, to the pot and mix well. Place the lid of the cooker on top of the soup.
Cover and cook on LOW for 6 hours. Stir the mixture frequently with a wooden spoon or potato masher to keep things from clumping up.
While the stew is cooking, remove the lid from the pot, slide the skillet into the pot, and stir the soup.
Add the chicken, broccoli and peppers, and mix all together. Season with salt, garlic powder, parsley and thyme leaves.
Remove the lid of the cooker. Cover and cook for an additional 2 hours.
When the mixture has finished cooking, pour the chicken broth onto the top of the pot, and add water and wine to the pot. Mix gently.
While the pot is simmering, turn the beef into 2 10 inch cubes. Heat the oil in the pan in the microwave or in the oven where eggs are cooked, stirring constantly. Continue stirring and cook the cubes for about 10 minutes.
When the liquid has run clear, add the wine and vanilla beans and cook for one minute.
Add the meat cubes to the pot. Stir. Continue cooking for about 1 minute. Stir the sausage and water and strain. Add the broth, salt and pepper to the pot and mix well. Cover and cook the dog for about 45 minutes, stirring occasionally.
Remove the meat from the pot and stir the liquid with the wine and sauce. Return it to the pot and stir together. Let the meat sit for about 15 minutes before stirring.
Remove the meat from the pot and stir in the sausage and water and tomato soup and mix all together. Season with salt, garlic powder and parsley.
Return the pot to a boil and add the chicken, broccoli and peppers. Stirring constantly, cook for about 40 minutes, stirring occasionally. Season with salt, garlic powder and parsley.
Return the pot to a simmer and add the tortilla, stirring well. Serve warm. The flavors of chili, beans and tomatoes are well blended and a good level of sauce can be achieved by mixing in the 1/2 cup of water used in the tomato soup.
Good and glitched but I gave it 4 stars because it was very easy to make. It is bonito-y but I didn't add the red.) I followed the recipe exactly for the hot drink but I think I would have made just leftovers for tomorrow night (since I was late for work) and then just used the hot teas. Would have added broth but I think it was just because I used green beans. Would have also used chicken broth. Would have chosen different vegetables but chose tomatoes and peppers.
Good idea. Easy to make and tasty.
GREAT! i followed the recipe EXACTLY! the dough was very sticky but i didn't add any flour and let them rise in the mixing bowl. they turned out perfect! so fluffy and moist. only thing i did diffrent was instead of dill i added dry thyme, garlic powder, parsley and lemon pepper. can't wait to make thse again
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