Recipes from the Franklin Inn

Our Award Winning Aztec Chili
By popular demand
1 46 oz can tomato juice
½ cup chile powder (dark)
6 cups kidney beans drained
1 ½ teaspoons salt (Classic)
6 cups tomatoes (ground unpeeled)
1 ½ teaspoons crushed red pepper
1 ½ teaspoons Cumin (ground)
1 ½ teaspoons black pepper (coarse)
1 tablespoon garlic (fresh peeled minced)
1 pound green peppers (chopped)
1¼ pound Spanish onion (chopped)
5 pounds ground beef
5 each dried Pacilla Chiles
5 each dried Chipolte Peppers

1. Add all juices, vegetables, beans and spices to large stock pot and begin to cook on Medium heat.
2. Brown ground beef and drain, add to pot.
3. Rehydrate pacilla and chipotle chiles by placing in water and boiling for about 20 minutes.
4. Remove stems, drain and put into blender and puree. Reserve about a cup of the chile water to make chiles easier to puree.

Makes about 25 -- 6 ounce portions

Franklin Inn's Homemade Guacamole

Combine the following ingredients in a food processor:

4 tbsp sour cream
1 lemon juiced
2 ounces Spanish onion
1 tsp salt (to taste)
1 tbsp Hotter Than Red Hot Sauce
1 glove of garlic
4 avocados seeded and peeled

Makes 3 cups