"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Thursday, November 06, 2008


One of my husband's favorites, he tells me,
From chili
"Honey, you make the best chili." My reply: "Thanks to McCormick."

I like preparing chili when I have to go to work (night shift). I usually start thawing 2 lbs ground beef at night. Then in the morning, I prepare it as directed on the package of McCormick Chili seasoning. By suppertime, I just have to have shredded cheddar cheese (or 4-cheese mexican shredded cheese) available as topping (I add chopped onions for myself).

2 pound lean ground beef
2 packages McCormick® Chili Seasoning Mix, Original or 1 package McCormick® Chili Seasoning Mix 30% Less Sodium
2 cans (15 ounces) kidney beans, drained
2 cans (14 1/2 ounces) diced tomatoes, undrained
2 cans (8 ounces) tomato sauce

1. Cook ground beef in large skillet on medium-high heat 5 minutes, stirring occasionally. Drain fat.

2. Place in 3-qt slow cooker. Stir in Seasoning Mix and remaining ingredients. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.

3. Serve with shredded cheese, sour cream and chopped onion, if desired.

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