On 1/25/2018 5:59 PM, Hank Rogers wrote:
> jmcquown wrote:
>> On 1/25/2018 3:41 PM, wrote:
>>> On Thursday, January 25, 2018 at 10:16:15 AM UTC-6, Jill McQuown wrote:
>>>>>
>>>> Cornbread in any form is great with chili.Â* I do prefer the cornsticks.
>>>> Have a bowl:
>>>>
>>>> https://s13.postimg.org/h78fj6g07/chili.jpg
>>>>
>>>> Jill
>>>>
>>>>
>>> Save me a bowl!
>>>
>> Will do! Â* Some of it will be portioned out in freezer containers. I'm
>> thinking about something l not -l mentioned the other day.Â* Chili mac.
>> Macaroni topped with chili and cheese.Â* I vaguely remember something
>> like it from the 1980's but can't say I ever made it.
>>
>> Jill
>
> I've had chili mac years ago and was very good. But cornbread is also a
> great way to go. Chili screams for cornbread, either sticks, pan bread
> or otherwise.
>

Chili begs for nice soft, gas burner seared and bubbled home made flour
tortillas!

http://pinaenlacocina.com/wp-content...r-tortilla.jpg

For Fluffy Flour Tortillas
1 1/2 cups flour, sifted
1 teaspoon baking powder, 1/2 salt,1/3 cup shortening, melted and 1/2
cup hot water

For tortillas, mix dry ingredients, set aside.

In a bowl, add hot water to melted shortening. Gradually add the liquids
into the dry ingredients until dough forms.

Roll out 10 dough balls, flatten slightly, and transfer to a plate.
Cover and let rest for 30 minutes.

When ready, preheat griddle or comal to medium heat for 5 minutes.

On a floured flat surface, roll out tortillas to about 5 inches.

Cook on the hot griddle for about 30 to 35 seconds per side. Tortillas
should puff up while cooking.

Transfer cooked tortillas to a clean kitchen towel and keep covered.