Chili

Dry bean chili...a combination of a bunch of different recipes. Easy to add more or less of anything (herbs, spices, beans, ground beef, peppers....) that appeals to you!

Ingredients

1½ lb dry beans (kidney beans, pinto beans, navy beans...or a combo)

2 cloves garlic, whole, lightly crushed

2 bay leaves

1 sprig each rosemary & thyme

3 cloves garlic, minced

1 sweet onion, diced

1-2 T olive oil

1 lb ground beef

½ lb ground sausage

1 bell pepper (red or green), diced

1 jalapeno, minced

2 t chili powder

2 t cumin

2 T brown sugar

2 t dried basil

1½ t smoked paprika

½ t dried oregano

¼ t black pepper

21 oz canned tomatoes (diced or crushed)

6 oz tomato paste

2 T Worcestershre

1 oz beef bouillion

6 oz beer

salt & pepper to taste

Optional: shredded cheddar, sour cream, sliced scallions...

Directions

Place dry beans in large pan or bowl and cover the beans with water 1-2 inches. Add 2 crushed garlic cloves, 2 bay leaves and rosemary & thyme sprigs; soak overnight. Add additional water, as needed; soak overnight again. Drain; remove herbs, bay leaves and garlic cloves - discard. Place beans in a large stock pot or crock pot.

Brown the diced onion in olive oil in a large skillet until soft and translucent. Remove to large stock pot (or crock pot) with beans. Brown ground beef and sausage in same skillet until cooked through. Add to onions and beans in stock pot. Peppers can also be sauteéd first, if desire, or added directly to stock pot. Add canned tomatoes with juices, spices, tomato paste, Worcestershire, bouillion and beer.

Bring to a boil. Reduce heat to simmer. Simmer, covered, 3-4 hours minimum, 6-8 hours or longer in crock pot...until beans are tender and flavors well blended. Salt & pepper to taste. Add additional water or beef stock for thinner chili; continue to simmer UNcovered if thicker chili is desired.

Serve with shredded cheddar, sour cream, sliced scallions...

Cornbread is always a nice side with chili!

Toffee-Apricot-Chocolate Chip Cookies

Ingredients

½ C butter, softened

2/3 C brown sugar

1 egg

½ tsp vanilla extract

1 C flour

½ tsp baking soda

¼ tsp salt

2/3 C oats

½ C chocolate chips

1/3 C chopped toffee bits

½ C dried apricots, finely chopped

Directions
Preheat oven to 325° F. 

Cream butter and sugar until light and fluffy. Add egg and vanilla, beating until thoroughly combined.

Add flour, baking soda, salt and oats, mixing until just combined.

Stir in chocolate chips, toffee bits and chopped apricots.

Spoon or scoop onto parchment lined baking sheets, spacing dough scoops 1 - 2 inches apart. Bake approximately 14 minutes, until lightly browned. Transfer to wire rack to cool.

Smashed Potatoes

Yup -- Smashed; then broiled so they get nice and crispy on the outsides!

Ingredients

1 lb baby potatoes

2 T olive oil

1-2 garlic cloves, minced

salt & pepper

Directions

Place potatoes in a lage pot and cover with water. Bring to a boil; reduce to simmer and cook until potatoes are tender (20-25 minutes). 

While the potatoes boil, stir minced garlic into olive oil in a medium bowl (so the flavor can infuse the oil). Let sit until potatoes are ready.

Remove potatoes from heat; drain. Toss potatoes in garlic olive oil. Place potatoes -- spacing them apart from each other -- on a baking sheet lightly oiled or lightly coated with non-stick cooking spray. Smash potatoes using a spatula, or the bottom of a small small sauce pan (or anything really!) -- also coated with non-stick cooking spray. Drizzle with remaining olive oil and season with salt and pepper.*

* Of course, you could certainly season your potatoes with more than just salt & pepper at this point!

Broil potatoes, flipping them at least once, until they are golden and crisp.

These are great just as they are -- I brushed a little butter on mine, but you could top them with sour cream and chives or gravy. Or ketchup, like fries; or...get creative!