Best Walts Almost Famous Chili Cakes Recipes

WALT'S ALMOST FAMOUS CHILI CAKES

Steps:

• I had a thought -- I bet this would taste Ok pan fried -- so I mixed in a little flour and an egg to hold it together and fried it in a little butter for breakfast --
• OMG -- Wasn't expecting the result -- Wow !!! Came out like a pan cake of sorts -- not exactly a fertata but close - not an omelet -- somewhere in between -- I cooked the concoction until it blackened pretty good hoping it would hold together
• Since it had been in the fridge for a few days the flavors had evened out and the result was a mild chili flavored cake -- didn't need a topping but a salsa or picante would be great on top or for dipping -- maybe some mustard on the side
• We had tried a similar thing a few days earlier with Diane's left over C&D -- we noticed the dumplings had de-constituted in the fridge -- it was still great -- a wonderful gooey mess -- I thought it would make a nice pan fried cake -- added a little flour and egg and fried it in a little olive oil -- it was pretty darn good !! On the 2nd batch I added a little Cavendar's - Greek Seasoning and it Wowed me -- Oh My !!

MEXICAN CHOCOLATE CHILE CAKE

Steps:

• Place chiles in a bowl with water to cover; let soak until slightly softened, about 15 minutes.
• Place 1 1/2 cups dark chocolate and 1 cup plus 2 tablespoons butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.
• Preheat oven to 325 degrees F (165 degrees C). Line a 10-inch springform pan with parchment paper.
• Place chiles in a food processor; process until finely chopped. Add almonds, cocoa powder, flour, and cinnamon; process until almonds are chopped. Add Greek yogurt. Mix chile mixture thoroughly into the bowl of melted chocolate to make the batter.
• Place egg yolks and egg whites into 2 different bowls. Place 3/4 cup sugar into the bowl of egg yolks; mix until fluffy and creamy. Stir carefully into the batter.
• Beat egg whites until foamy using an electric mixer. Add 6 tablespoons sugar gradually, continuing to beat until medium peaks form. Blend meringue carefully into the batter; pour batter into the prepared pan.
• Bake until a toothpick inserted into the center comes out mostly clean, 25 to 30 minutes. Let cake cool, at least 20 minutes.
• Combine 1 1/2 cups dark chocolate, milk chocolate, and 2 tablespoons butter in a bowl.
• Combine 1 cup plus 1 tablespoon heavy cream and 2 tablespoons sugar in a saucepan over medium heat; bring to a boil. Pour over the bowl of chocolate; mix thoroughly. Let ganache cool, at least 15 minutes. Spread over the cake.

RANDY'S ALMOST FAMOUS CHILI

Steps:

• In a large dutch oven or skillet, melt 2 T. butter flavored CRISCO.
• Add the first 4 ingredients & season with the LAWRY's.
• Cook & stir occasionally, until all pink is almost gone & vegetables are soft, but not brown.
• Drain well.
• Place in a large crockpot.
• Add remaining ingredients.
• Using your hands, crush the the whole tomatoes.
• Stir well.
• Cook on low setting for 6-8 hours, stirring occasionally.
• Correct the seasonings to your taste.
• Best if cooled & reheated the next day.
• Serve with a crusty bread or corn bread.
• ENJOY!

WALT'S ALMOST FAMOUS BLACK BEAN CHILE

Steps:

• Cook hamburger in a large pot on high -- cook until the meat appears to firm-up. If you use lean meat it won't generate much fat or liquid - stir meat constantly
• Add the chopped up onions and keep cooking until the onions start to turn translucent
• Add the can of black beans with liquid
• Add the can of diced tomatoes with liquid - stir
• keep stirring occasionally
• add the chile powder -- stir
• add the cumin -- stir
• adjust taste by adding chile powder or cumin
• add Louisiana hot sauce - stir
• let cook for a few minutes - occasional stirring
• add honey - stir
• add ketchup (if needed for sweetness)
• let cook for a few minutes - stirring occasionally
• adjust taste with hot sauce - honey - or ketchup - black pepper - stir in if added
• cover and reduce heat - let cook for 20 to 30 minutes
• take cover off for last 10 minutes to thicken the chile
• serve immediately or later (6-8 servings) serve with cheese on top or not serve with crackers on the side or crumbled in keep the pot simmering as there will probably be several seconds served put leftovers in the fridge -- they will taste even better tomorrow ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ This recipe cooks enough for about 6-8 servings depending on size. It has been our experience it doesn't last long. We have taken to doubling the basic recipe and freezing about 1/3 of it for another day. BTW -- this chile usually tastes great out of the pot but it tastes even better reheated the next day. Feel free to use what ever brands you want for your ingredients -- brands don't seem to make much of a difference in the final taste -- I do most of my dry ingredient choosing with my nose -- and then adjust flavors as I go through spoon tasting -- this recipe usually comes out with a nice layered mix of heat, sweet and sour. The chile and cumin give it the overall chile taste -- the rest of the ingredients just add to the palette -- One optional added ingredient to this recipe is cinnamon. In small amounts, it can add an interesting current to the mix (some people don't like it added though) I add it occasionally -- around Christmas it seems appropriate.