PARADE MAGAZINE RECIPES 2016 RECIPES

Steps:

• Put all the ingredients except the vinegar in a heavy-bottomed saucepan and stir to combine.
• Stirring, bring the ingredients to a boil over medium heat.
• Lower the heat and simmer gently until relish thickens, about 5 minute.
• Remove from heat and stir in the vinegar.
• Spoon into heatproof container, cover with plastic and cool to room temperature.
• Refrigerate.
• Tightly covered, the relish will keep for two weeks.

Steps:

• "Place the oil and onions in a heavy pot over low heat. Cook for 10 minutes to wilt, adding the garlic in the last 2 minutes. Stir often. Add the ground beef then raise heat to medium. Cook until browned, breaking up the lumps, about 10 minutes. Remove any excess grease. Add the cocoa and spices; cook, stirring, for 1 minute. Add the tomatoes, tomato paste, vinegar, and honey. Bring to a simmer over medium heat and cook for 20 to 30 minutes. Season with salt and pepper. Just before serving, cook the linguine noodles in a large pot of boiling salted water until tender, 8 to 10 minutes, then drain. To serve, divide the noodles among 8 shallow pasta bowls. Top with chili; garnish with the kidney beans, grated cheese, and scallions. Serve immediately. Per Serving (excluding unknown items): 1019 Calories; 34g Fat (29.6% calories from fat); 59g Protein; 123g Carbohydrate; 32g Dietary Fiber; 98mg Cholesterol; 247mg Sodium. Exchanges: 7 1/2 Grain(Starch); 5 Lean Meat; 1 1/2 Vegetable; 4 1/2 Fat; 1/2 Other Carbohydrates."