Fish stew is a favorite and the best thing about this one is its versatility. The first time I made this, it was so good, I burned my tongue because I couldn’t wait for it to cool. The second time, I decided to kick it up a little by adding the Old Bay seasoning and
I whip out this dish when I crave Chili Con Carne, but am all out of ground meat. And since this version is just as hearty, I don’t miss it. The beans are the star here and I use whichever I have on hand—kidney, pinto, black, or a combination of these—it doesn’t matter. (Kidney beans
I prefer making quick-fix recipes, but chili is one of my exceptions. Though it only takes about 20 minutes for all the elements in any chili to cook through, a long simmering time is essential–to allow time for the beans to break down and thicken the sauce. This recipe as written has a mildly spicy
