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Provide initial index.html and recipe page files
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| This project is basic recipe website. It is going to test the HTML knowledge I've accumulated up to this point. |
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| <!DOCTYPE html> | ||
| <html lang="en"> | ||
| <head> | ||
| <meta charset="UTF-8"> | ||
| <meta name="viewport" content="width=device-width, initial-scale=1.0"> | ||
| <title>Document</title> | ||
| </head> | ||
| <body> | ||
| <h1>Chili Hub</h1> | ||
| <p><i>The official space for chili's thought leaders.</i></p> | ||
| <img src="./img/kevin-chili.gif"> | ||
| <h1>Recipes</h1> | ||
| <ul> | ||
| <li><a href="./recipes/boilermaker-tailgate-chili.html" target="_self" rel="noopener noreferrer">Boilermaker Tailgate Chili</a></li> | ||
| <li><a href="./recipes/three-bean-vegetarian-chili.html" target="_self" rel="noopener noreferrer">Three-Bean Vegetarian Chili</a></li> | ||
| <li><a href="./recipes/cincinnatti-chili.html" target="_self" rel="noopener noreferrer">Cincinnati Chili</a></li> | ||
| </ul> | ||
| </body> | ||
| </html> |
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| <!DOCTYPE html> | ||
| <html lang="en"> | ||
| <head> | ||
| <meta charset="UTF-8"> | ||
| <meta name="viewport" content="width=device-width, initial-scale=1.0"> | ||
| <title>Document</title> | ||
| </head> | ||
| <body> | ||
| <h1>Boilermaker Tailgate Chili</h1> | ||
| <img src="../img/boilermaker-tailgate-chili.webp" height="600" width="600"> | ||
| <h2>Description</h2> | ||
| <p>This chili's meaty and acidic undertones truly embody what it means to be a Hoosier.</p> | ||
| <h2>Ingredients</h2> | ||
| <ul> | ||
| <li>2 pounds ground beef chuck</li> | ||
| <li>1 pound bulk Italian sausage</li> | ||
| <li>3 (15 ounce) cans chili beans, drained</li> | ||
| <li>1 (15 ounce) can chili beans in spicy sauce</li> | ||
| <li>2 (28 ounce) cans diced tomatoes with juice</li> | ||
| <li>1 (6 ounce) can tomato paste</li> | ||
| <li>3 stalks celery, chopped</li> | ||
| <li>1 large yellow onion, chopped</li> | ||
| <li>1 green bell pepper, seeded and chopped</li> | ||
| <li>1 red bell pepper, seeded and chopped</li> | ||
| <li>2 green chile peppers, seeded and chopped</li> | ||
| <li>1 tablespoon bacon bits</li> | ||
| <li>4 cubes beef bouillon</li> | ||
| <li>½ cup beer</li> | ||
| <li>¼ cup chili powder, or more to taste</li> | ||
| <li>1 tablespoon minced garlic</li> | ||
| <li>1 tablespoon Worcestershire sauce</li> | ||
| <li>1 tablespoon dried oregano</li> | ||
| <li>2 teaspoons ground cumin</li> | ||
| <li>2 teaspoons hot pepper sauce (such as Tabasco®)</li> | ||
| <li>1 teaspoon dried basil</li> | ||
| <li>1 teaspoon cayenne pepper</li> | ||
| <li>1 teaspoon paprika</li> | ||
| <li>1 teaspoon white sugar</li> | ||
| <li>1 teaspoon salt, or more to taste</li> | ||
| <li>1 teaspoon ground black pepper, or more to taste</li> | ||
| <li>1 (10.5 ounce) bag corn chips (such as Fritos®)</li> | ||
| <li>1 (8 ounce) package shredded Cheddar cheese</li> | ||
| </ul> | ||
| <h2>Directions</h2> | ||
| <ol> | ||
| <li>Heat a large stock pot over medium-high heat. Crumble ground chuck and sausage into the hot pan. Cook, stirring frequently, until meat is evenly browned. Drain off excess grease.</li> | ||
| <li>Pour in chili beans, spicy chili beans, diced tomatoes, and tomato paste. Add celery, onion, bell peppers, chile peppers, bacon bits, bouillon, beer, 1/4 cup chili powder, garlic, Worcestershire sauce, oregano, cumin, hot pepper sauce, basil, cayenne, paprika, sugar, 1 teaspoon salt, and 1 teaspoon black pepper. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.</li> | ||
| <li>Taste and season with more salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from the heat and serve, or cool, refrigerate, and reheat the next day.</li> | ||
| <li>To serve, ladle hot chili into bowls and top with corn chips and Cheddar cheese.</li> | ||
| </ol> | ||
| </body> | ||
| </html> |
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| <!DOCTYPE html> | ||
| <html lang="en"> | ||
| <head> | ||
| <meta charset="UTF-8"> | ||
| <meta name="viewport" content="width=device-width, initial-scale=1.0"> | ||
| <title>Cincinnati Chili</title> | ||
| </head> | ||
| <body> | ||
| <h1>Cincinnati Chili</h1> | ||
| <img src="../img/cincinnati-chili.webp" width="600" height="600"> | ||
| <!-- This image's original dimensions are 750x750 --> | ||
| <h2>Description</h2> | ||
| <p>This is genuinely upsetting.</p> | ||
| <h2>Ingredients</h2> | ||
| <ul> | ||
| <li>1 tablespoon vegetable oil</li> | ||
| <li>½ cup chopped onion</li> | ||
| <li>2 pounds ground beef</li> | ||
| <li>¼ cup chili powder</li> | ||
| <li>1 teaspoon ground cinnamon</li> | ||
| <li>1 teaspoon ground cumin</li> | ||
| <li>¼ teaspoon ground allspice</li> | ||
| <li>¼ teaspoon ground cloves</li> | ||
| <li>1 bay leaf</li> | ||
| <li>½ (1 ounce) square unsweetened chocolate</li> | ||
| <li>2 (10.5 ounce) cans beef broth</li> | ||
| <li>1 (15 ounce) can tomato sauce</li> | ||
| <li>2 tablespoons cider vinegar</li> | ||
| <li>¼ teaspoon ground cayenne pepper</li> | ||
| <li>¼ cup shredded Cheddar cheese</li> | ||
| </ul> | ||
| <h2>Directions</h2> | ||
| <ol> | ||
| <li>Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes.</li> | ||
| <li>Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned.</li> | ||
| <li>Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally.</li> | ||
| <li>It is the best if you now refrigerate overnight.</li> | ||
| <li>Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese.</li> | ||
| </ol> | ||
| </body> | ||
| </html> |
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| <!DOCTYPE html> | ||
| <html lang="en"> | ||
| <head> | ||
| <meta charset="UTF-8"> | ||
| <meta name="viewport" content="width=device-width, initial-scale=1.0"> | ||
| <title>Three-Bean Vegetarian Chili</title> | ||
| </head> | ||
| <body> | ||
| <h1>Three-Bean Vegetarian Chili</h1> | ||
| <img src="../img/three-bean-vegetarian-chili.webp"> | ||
| <!-- This image's original dimensions are --> | ||
| <h2>Description</h2> | ||
| <p>The perfect chili if you're a vegetarian in the mood for slop.</p> | ||
| <h2>Ingredients</h2> | ||
| <ul> | ||
| <li>¼ cup vegetable oil</li> | ||
| <li>1 onion, cut into small dice</li> | ||
| <li>1 red bell pepper, cut into small dice</li> | ||
| <li>1 green bell pepper, cut into small dice</li> | ||
| <li>1 jalapeno pepper, seeded and minced</li> | ||
| <li>4 cloves garlic, minced</li> | ||
| <li>⅛ teaspoon salt</li> | ||
| <li>2 tablespoons chili powder</li> | ||
| <li>2 teaspoons ground cumin</li> | ||
| <li>2 teaspoons dried oregano</li> | ||
| <li>½ (6 ounce) can tomato paste</li> | ||
| <li>1 (28 ounce) can diced tomatoes</li> | ||
| <li>1 ¾ cups water</li> | ||
| <li>1 (15.5 ounce) can black beans</li> | ||
| <li>1 (15.5 ounce) can kidney beans</li> | ||
| <li>1 (15.5 ounce) can chickpeas</li> | ||
| <li>Sour cream, shredded Cheddar cheese, fresh cilantro leaves (optional)</li> | ||
| </ul> | ||
| <h2>Directions</h2> | ||
| <ol> | ||
| <li>Heat oil in a heavy 6-quart pot over medium heat. Cook onion, bell peppers, jalapeno, garlic, and salt, stirring occasionally, until tender, about 10 minutes. Stir in chili powder, cumin, oregano, tomato paste, tomatoes, and water and simmer over medium-low heat, stirring occasionally, until thickened, about 20 minutes.</li> | ||
| <li>Drain beans, reserving liquid, and rinse under cold water. Add beans and 3/4 cup reserved liquid to chili and simmer, stirring occasionally, until heated through, 5 to 7 minutes.</li> | ||
| <li>Top each serving with sour cream, cheese, and cilantro (if using).</li> | ||
| </ol> | ||
| </body> | ||
| </html> |