Tag Archives: sausage

Chili Beans

This was one of Marlys’s favorite recipes; she made it as a Halloween dinner just about every year. It is very rich in meat and flavor. There are plenty of options for adjusting the heat of the chili, from the amount of cayenne or hot sauce to add, to whether you add fresh peppers. I will discuss what I did below the recipe.
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Chili Beans

(Betty Smith, 1968)
(Altered by Marlys Crary)

  • 2 lb. hamburger, ¾ – 1 lb. sausage – combined
  • 1 large onion, chopped
  • 2 to 3 cloves garlic, crushed
  • 3 Tablespoons chili powder (or more)
  • 3 (16 oz) cans kidney beans
  • 3 (8 oz) cans tomato sauce
  • 16 oz. diced tomatoes
  • 24 oz. water
  • salt and black pepper to taste
  • 1 heaping teaspoon cumen
  • cayenne, to taste
  • hot sauce (Tabasco), to taste
  • 4 Tablespoons cornstarch or masa harina (optional)

Optional

  • 3 fresh jalapeno peppers, seeded, de-veined, finely chopped
  • 1 fresh poblano pepper, seeded, de-veined, finely chopped

Brown meats. Add onion and garlic (and optional fresh peppers). Add chili powder, beans, tomato sauce, tomatoes, 24 oz. water, salt, pepper, cumen, cayenne and Tabasco. Bring to a boil and simmer at least 1 hour before serving. Longer is better, and leftover better. May thicken with cornstarch mixed with an equal amount of water or masa harina .

When I recently made this recipe, I put in the jalapeno peppers but not the poblano pepper. I used about 1 1/2 teaspoons of cayenne, and 3 Tablespoons of hot sauce. (My hot sauce is Cholula brand). This was more than enough heat for me, and I put a dollop of sour cream on the top of my serving to help me control the heat. I think the cayenne heat was what I was feeling because it was like an after-taste effect in the back of my throat. I have not had a problem with that amount of jalapeno pepper in a large amount of soup or chili.

For thickening, I used the masa harina option.

There seems to be a pattern in the recipe for the number 3; 3# meat, 3 cloves garlic, 3 Tablespoons chili powder 3 cans of kidney beans and 3 small cans of tomato sauce. It was this latter item that caught my eye- I buy a total of 24 oz. of tomato sauce, but in a 16 oz. plus an 8 oz. cans.

Zucchini Hash and Eggs

My neighbor Jill Swain gave me the idea for this recipe; she stopped over the other day and I gave her a zucchini and asked if she had any recipes for it. She first mentioned Zucchini Bread which we already have. Then she suggested zucchini with eggs; she said “Breakfast for supper is also good”.

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I talked it over with daughter Mindy and decided that we should keep the eggs separate from the hash until after we have cooked them. That way, you can fix your eggs however you like them. We also started calling the fixings a “hash”; I had to look that word up, and it originally meant any combination of chopped foods The idea of a hash has changed over time. More modernly, the idea of a hash has come to imply an inclusion of chopped meat with the other ingredients. This recipe is right on the edge of those definitions since it allows you to include bacon, or ham- any of the breakfast meats. But to be a zucchini hash, it has to include chopped zucchini.

The reason we decided to separate the eggs from the hash while cooking is so people that like runny eggs can still have those on top of the hash, and let them ooze down through the hash. Also the separation allows you to make an omelet with the hash inside. If you want to stir scrambled eggs into the hash, you can also do that.

That all said, it is difficult to write a recipe for the hash; if you are adding meat into your hash, it has to be sauted first. However if you are not using bacon, you might need to add a Tablespoon of oil in which to saute the ingredients. I will give you ideas, but you must feel free to do everything your own way. Add ingredients, delete ingredients, just have fun.

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Zucchini Hash with Eggs

Jill Swain, Mindy Crary

Per Serving:

  • 1 Tablespoon of oil unless you are using bacon or sausage
  • 1/4 to 1/2 cup chopped breakfast meat e.g. bacon or ham or sausage
  • 1/4 cup chopped onion
  • 1/4 to 1/2 cup chopped green pepper – Japapeno or Bell or …
  • 1/4 to 1/2 cup chopped zucchini
  • 1 or 2 cooked eggs – cooked as you like them

Saute the meat and vegetable ingredients; combine with the cooked eggs.

I used jalapeno pepper for one ingredient, and I like my eggs with runny yolks. To cook my eggs, I break them into the fry pan, add a little water to make steam, and put a lid on the pan. I have a clear lid, and I let the eggs cook until the glair around the yolk has turned white; at this point, the covering over the yolks has also started to turn white. Perfect eggs for me; the whites are not tough, and the yolks are still runny.