Wednesday, October 26, 2011
What's the significance of Sunday Suppers, Grits, and Champagne?
All three make me smile! There's nothing better than a cozy Sunday supper. I can relax in the afternoon cooking favorite tried & true recipes or experimenting with new ones. Country music is playing and I am singing along as I pretend to be a chef. The aromas that fill the house are wonderful. Sunday supper is a casual time to share our lives, chat about any & every thing, wear blue jeans & go barefoot, begin new traditions or celebrate old ones...it's a special time for family and friends. Grits - what can I say? Love 'um! BUT, grits must be creamy & cheesy to be top notch. Grits in the morning, grits in the evening, grits at supper time... grits are yummy most any time of day! I will feature several grits recipes in this blog. Champagne? Well, it does go with everything. One of my favorites is champagne & popcorn! But I enjoy champagne with grits and Sunday suppers too. Love the bubbles in champagne, especially Veuve Clicquot! Spanish Cava, a sparkling wine & not a champagne, is also a favorite. So feel free to drink champagne to accompany any of my recipes!
What's For Sunday Dinner? Spiral Sliced Ham!
Again, I'm cooking for a crowd here in Greenville so when I went to Costco a beautifully packaged spiral sliced ham jumped into my cart and begged to go home with me. When cooking for a crowd, I like to get as much done ahead of time as I possibly can and so my slow cooker often comes to my aid. For some silly reason, the menu that popped into my head is sort of Hawaiian, French, and Greek!
Ham Dinner Menu
Cheese ball & crackers
Chips & onion dip
Slow Cooked Spiral Sliced Ham with Hawaiian Sauce
Pineapple Au Gratin
Scalloped Potatoes
Sauteed Cabbage
Greek Salad
Baklava
Recipes are next.
Ham Dinner Menu
Cheese ball & crackers
Chips & onion dip
Slow Cooked Spiral Sliced Ham with Hawaiian Sauce
Pineapple Au Gratin
Scalloped Potatoes
Sauteed Cabbage
Greek Salad
Baklava
Recipes are next.
Demeter Greek Salad
Who doesn't love Greek salad? Simple, crisp, and flavorful... it accompanies anything and everything beautifully!
Having been to Greece a number of times, I learned that a true Greek village salad does not typically include lettuce. It consists simply of cucumbers, green peppers, tomatoes, red onion, olives, and feta cheese topped with a simple vinaigrette. If your preference is to add lettuce, then use about 1 head of Romaine torn into bite sized pieces. This recipe is named for the Greek Goddess of Bountiful Harvest. Enjoy!
3 large ripe tomatoes, chopped (I often use Roma tomatoes)
1 English cucumber (the long thin ones), peeled and chopped
1 small red onion, sliced into thin rings
1 green pepper, chopped
1 cup crumbled feta cheese
3/4 cup Kalamata olives, pitted and sliced
Optional: 1 head of Romaine lettuce, torn into bite sized pieces
In shallow salad bowl, or on serving platter, combine tomatoes, cucumber, green pepper, and onion. Sprinkle feta cheese and olives over salad. Serve with Greek Salad Dressing.
Greek Salad Dressing
3/4 cup olive oil
1 cup red wine vinegar
1 teaspoon garlic powder
2 teaspoon dried oregano
2 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon Dijon-style mustard
This recipe will fit into one of the Good Seasons salad dressing carafes. Mix together the olive oil, garlic powder, oregano, basil, pepper, salt, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended.
Having been to Greece a number of times, I learned that a true Greek village salad does not typically include lettuce. It consists simply of cucumbers, green peppers, tomatoes, red onion, olives, and feta cheese topped with a simple vinaigrette. If your preference is to add lettuce, then use about 1 head of Romaine torn into bite sized pieces. This recipe is named for the Greek Goddess of Bountiful Harvest. Enjoy!
3 large ripe tomatoes, chopped (I often use Roma tomatoes)
1 English cucumber (the long thin ones), peeled and chopped
1 small red onion, sliced into thin rings
1 green pepper, chopped
1 cup crumbled feta cheese
3/4 cup Kalamata olives, pitted and sliced
Optional: 1 head of Romaine lettuce, torn into bite sized pieces
In shallow salad bowl, or on serving platter, combine tomatoes, cucumber, green pepper, and onion. Sprinkle feta cheese and olives over salad. Serve with Greek Salad Dressing.
Greek Salad Dressing
3/4 cup olive oil
1 cup red wine vinegar
1 teaspoon garlic powder
2 teaspoon dried oregano
2 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon Dijon-style mustard
This recipe will fit into one of the Good Seasons salad dressing carafes. Mix together the olive oil, garlic powder, oregano, basil, pepper, salt, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended.
Mama's Easy Sauteed Cabbage
Sometimes I have a difficult time finding a green vegetable that everyone likes. Cabbage usually fits the bill. Here's an easy and good recipe that will bring smiles to the table.
1 small head cabbage
1/2 to 1 Cup matchstick carrots (optional)
1 Tablespoon olive oil
1-2 Tablespoons butter
1 1/2 teaspoons salt (or to taste)
1/2 teaspoon freshly ground black pepper(or to taste)
Cut the cabbage in half and slice it thinly, as though you were making coleslaw. Discard the core.
Heat olive oil and butter in a large pan over medium-high heat. Add the cabbage, carrots, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season to taste and serve warm.
Optional: you can add a few bacon bits and chopped onions.
1 small head cabbage
1/2 to 1 Cup matchstick carrots (optional)
1 Tablespoon olive oil
1-2 Tablespoons butter
1 1/2 teaspoons salt (or to taste)
1/2 teaspoon freshly ground black pepper(or to taste)
Cut the cabbage in half and slice it thinly, as though you were making coleslaw. Discard the core.
Heat olive oil and butter in a large pan over medium-high heat. Add the cabbage, carrots, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season to taste and serve warm.
Optional: you can add a few bacon bits and chopped onions.
Simply Potatoes Au Gratin
Here's an easy version of scalloped or au gratin potatoes that is also yummy and one of my favorites. It's made using the very convenient Simply Potatoes, found with refrigerated foods in your grocery store.
1 package Simply Potatoes Shredded Hash Browns
1 cup sour cream
1 can cream of celery soup (can use low fat)
1 cup Shredded cheese (cheddar or your favorite blend)
1/2 cup chopped onions (optional)
1 cup seasoned croutons, coarsely crushed
1/4 cup melted butter
1. Heat oven to 350°F. Spray 2 quart casserole dish with nonstick cooking spray. In large bowl stir sour cream and soup until well blended. Add Simply Potatoes, cheese and onion; mix well. Spoon mixture into dish. Cover; bake 45 minutes.
2. In small bowl, combine croutons with butter. Sprinkle over potatoes. Continue baking, uncovered, 20 to 25 minutes or until bubbly and golden brown.
1 package Simply Potatoes Shredded Hash Browns
1 cup sour cream
1 can cream of celery soup (can use low fat)
1 cup Shredded cheese (cheddar or your favorite blend)
1/2 cup chopped onions (optional)
1 cup seasoned croutons, coarsely crushed
1/4 cup melted butter
1. Heat oven to 350°F. Spray 2 quart casserole dish with nonstick cooking spray. In large bowl stir sour cream and soup until well blended. Add Simply Potatoes, cheese and onion; mix well. Spoon mixture into dish. Cover; bake 45 minutes.
2. In small bowl, combine croutons with butter. Sprinkle over potatoes. Continue baking, uncovered, 20 to 25 minutes or until bubbly and golden brown.
Jackie's Crispy Scalloped Potatoes
This is a favorite of friends Ron & Susan and sister Jackie.. and of course one of my favorites as well!
2 Cups thinly sliced raw potatoes
1 Tablespoon flour
1 Tablespoon minced onion
1 teaspoon salt
Dash pepper (or to taste)
1 Cup milk (can use skim or whole)
1 Tablespoon butter
Preheat oven to 350 degrees. Lightly coat a 1-quart casserole with vegetable oil spray. Layer 1/2 potatoes in bottom of dish. Sprinkle with 1/2 of flour, onion, salt and pepper. Repeat layers. Pour milk over potatoes. Dot with butter. Cover. Bake 30 minutes. Uncover and bake an additional 35-40 minutes or until potatoes are tender.
2 Cups thinly sliced raw potatoes
1 Tablespoon flour
1 Tablespoon minced onion
1 teaspoon salt
Dash pepper (or to taste)
1 Cup milk (can use skim or whole)
1 Tablespoon butter
Preheat oven to 350 degrees. Lightly coat a 1-quart casserole with vegetable oil spray. Layer 1/2 potatoes in bottom of dish. Sprinkle with 1/2 of flour, onion, salt and pepper. Repeat layers. Pour milk over potatoes. Dot with butter. Cover. Bake 30 minutes. Uncover and bake an additional 35-40 minutes or until potatoes are tender.
Nancy's Pineapple Au Gratin
This is one of the recipes that has been in the family collection for ages! I had completely forgotten about it until I began to browse through Mama's cook books. As it's a perfect complement to ham, it made the menu!
4 (20 oz. cans) pineapple chunks with juice
1 cup of sugar (or 1/2 cup Splenda)
3 cups shredded cheddar cheese (or whatever blend you like)
1 cup and 2 Tablespoons self-rising flour
Combine flour and sugar together in mixing bowl. Blend in pineapple and juice. Put half of the mixture in a 13x9 baking dish. Sprinkle with half the cheese. Then add the remaining mixture of pineapple and the other half of the cheese. It may seem like there is too much liquid, but it will be just right when done!
Topping: 1 roll crushed Ritz crackers
1 stick melted butter
Mix together and sprinkle on top of the pineapple. Bake at 350 degrees for 45 minutes to one hour.
Note: You can use low fat cheese and less butter/cracker mix to make a lower fat version!
4 (20 oz. cans) pineapple chunks with juice
1 cup of sugar (or 1/2 cup Splenda)
3 cups shredded cheddar cheese (or whatever blend you like)
1 cup and 2 Tablespoons self-rising flour
Combine flour and sugar together in mixing bowl. Blend in pineapple and juice. Put half of the mixture in a 13x9 baking dish. Sprinkle with half the cheese. Then add the remaining mixture of pineapple and the other half of the cheese. It may seem like there is too much liquid, but it will be just right when done!
Topping: 1 roll crushed Ritz crackers
1 stick melted butter
Mix together and sprinkle on top of the pineapple. Bake at 350 degrees for 45 minutes to one hour.
Note: You can use low fat cheese and less butter/cracker mix to make a lower fat version!
Tuesday, October 25, 2011
Hawaiian Slow Cooker Spiral Sliced Ham
7-8 pound bone-in spiral-cut ham
1 cup Splenda brown sugar (or dark brown sugar)
1/2 cup all natural maple syrup
2 cups pineapple juice
Use a 6-7 quart slow cooker. Unwrap the ham, and discard flavor packet. Place ham into your stoneware, flat-side down. Rub brown sugar on all sides. Mix together maple syrup and pineapple juice and pour over the ham. Cover and cook on low for 5-7 hours. Baste ham with collected juice from the bottom of the crock an hour or so before serving. When cooking is done, remove carefully and let it rest on a cutting board for about 10 minutes before carving.
This is my new "to go to" recipe for ham! It was incredibly moist and delicious.
(Adapted from a Year of Slow Cooking recipe).
1 cup Splenda brown sugar (or dark brown sugar)
1/2 cup all natural maple syrup
2 cups pineapple juice
Use a 6-7 quart slow cooker. Unwrap the ham, and discard flavor packet. Place ham into your stoneware, flat-side down. Rub brown sugar on all sides. Mix together maple syrup and pineapple juice and pour over the ham. Cover and cook on low for 5-7 hours. Baste ham with collected juice from the bottom of the crock an hour or so before serving. When cooking is done, remove carefully and let it rest on a cutting board for about 10 minutes before carving.
This is my new "to go to" recipe for ham! It was incredibly moist and delicious.
(Adapted from a Year of Slow Cooking recipe).
Football Saturday Hot Dogs!
Though not Sunday supper, college football Saturday tailgating is special! I am at my parents' home now where we are a divided family: Clemson Tigers fans and UNC Tar Heels fans. Tigers & Heels played Saturday... the orange family contingent are happy and the blue contingent is, well, blue! Heels got blown out.
But delicious hotdogs came to the rescue! For a crowd, there's nothing easier & better than cooking them in the slow cooker.
Game Day Slow Cooker Hot Dogs
Spray slow cooker with cooking spray (Pam or such)
Place hotdogs in cooker. If you like sauerkraut, spread sauerkraut first and then top with hotdogs. Cook on high for 1-2 hours or low for 3-4 hours until lightly browned.
Southern Hot Dog Chili
1-2 Tablespoons olive oil
1 pound lean ground beef
1/4 chopped onion (optional)
3/4 cup ketchup
2 Tablespoons prepared mustard
1/2 teaspoon Worcestershire sauce
Salt & Pepper to taste
Brown beef and cook onion in olive oil until beef is well browned. Mash with potato masher to make small crumbles. Add ketchup, mustard, Worcestershire sauce and salt & pepper. You may add more ketchup or Worcestershire sauce (or even a tiny bit of water) if you desire a thinner consistency. Simmer for 15 to 20 minutes.
Patti's Bonanza Baked Beans
1-2 Tablespoons olive oil
1/4 cup bacon bits/pieces or about 6 slices cooked and crumbled
1 cup chopped onion
1 clove garlic, minced
1 (16 ounce) can pinto beans
1 (16 ounce) can great Northern beans, drained
1 (16 ounce) can baked beans
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can black beans, drained
3/4 cup ketchup
1/2 cup molasses
1/4 cup packed brown sugar (I use Splenda brown sugar)
2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard
1/2 teaspoon pepper
Directions:
1. Preheat oven to 350 degrees F
2. Cook the onion and garlic in olive oil until onion is carmelized; drain excess grease and transfer to a large mixing bowl with the bacon.
3. Add all the beans to the bacon. Stir in ketchup, molasses, brown sugar, Worcestershire sauce, mustard and black pepper. Mix well and transfer to a lightly greased 9x12 inch casserole dish.
4. Cover and bake in preheated oven for 1 hour.
NOTE: If you want more spicy baked beans, you can add tabasco or chili powder to taste.
But delicious hotdogs came to the rescue! For a crowd, there's nothing easier & better than cooking them in the slow cooker.
Game Day Slow Cooker Hot Dogs
Spray slow cooker with cooking spray (Pam or such)
Place hotdogs in cooker. If you like sauerkraut, spread sauerkraut first and then top with hotdogs. Cook on high for 1-2 hours or low for 3-4 hours until lightly browned.
Southern Hot Dog Chili
1-2 Tablespoons olive oil
1 pound lean ground beef
1/4 chopped onion (optional)
3/4 cup ketchup
2 Tablespoons prepared mustard
1/2 teaspoon Worcestershire sauce
Salt & Pepper to taste
Brown beef and cook onion in olive oil until beef is well browned. Mash with potato masher to make small crumbles. Add ketchup, mustard, Worcestershire sauce and salt & pepper. You may add more ketchup or Worcestershire sauce (or even a tiny bit of water) if you desire a thinner consistency. Simmer for 15 to 20 minutes.
Patti's Bonanza Baked Beans
1-2 Tablespoons olive oil
1/4 cup bacon bits/pieces or about 6 slices cooked and crumbled
1 cup chopped onion
1 clove garlic, minced
1 (16 ounce) can pinto beans
1 (16 ounce) can great Northern beans, drained
1 (16 ounce) can baked beans
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can black beans, drained
3/4 cup ketchup
1/2 cup molasses
1/4 cup packed brown sugar (I use Splenda brown sugar)
2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard
1/2 teaspoon pepper
Directions:
1. Preheat oven to 350 degrees F
2. Cook the onion and garlic in olive oil until onion is carmelized; drain excess grease and transfer to a large mixing bowl with the bacon.
3. Add all the beans to the bacon. Stir in ketchup, molasses, brown sugar, Worcestershire sauce, mustard and black pepper. Mix well and transfer to a lightly greased 9x12 inch casserole dish.
4. Cover and bake in preheated oven for 1 hour.
NOTE: If you want more spicy baked beans, you can add tabasco or chili powder to taste.
Monday, October 17, 2011
What's on the menu for this October Sunday? Chili of course!
Though not at all a chef, I like to pretend that I am one! One of my favorite things has always been Sunday suppers with family & friends. I grew up with Sunday suppers of Southern fried chicken, green beans with new potatoes, macaroni & cheese, rice & gravy and biscuits with honey! This is my first Sunday supper blog entry and I hope you will enjoy it!
The menu:
appetizers: white cheddar cheese spread with assorted crackers
Nathan's little smokies, slow cooked & glazed
salad: Italian Trattoria Salad with creamy Italian dressing
bread: Cornbread (of course) and
My Mom's sour cream muffins
entree: White and green chicken chili
Smokin' Steakhouse Chili
dessert: Old fashioned oatmeal cake with praline topping
Next up, the recipes!
The menu:
appetizers: white cheddar cheese spread with assorted crackers
Nathan's little smokies, slow cooked & glazed
salad: Italian Trattoria Salad with creamy Italian dressing
bread: Cornbread (of course) and
My Mom's sour cream muffins
entree: White and green chicken chili
Smokin' Steakhouse Chili
dessert: Old fashioned oatmeal cake with praline topping
Next up, the recipes!
Glazed Little Smokies (or meatballs)
Very easy appetizer that almost everyone loves!
1 lb. Little Smokies (I used Nathan's)
or you can substitute frozen meatballs
1 jar Heinz Chili Sauce
1 jar Grape jelly
Put Smokies in 4-5 quart slow cooker. Mix together chili sauce and grape jelly. Pour over Smokies and cook on low for about 3-4 hours. Drain some of the sauce and serve with toothpicks as skewers.
1 lb. Little Smokies (I used Nathan's)
or you can substitute frozen meatballs
1 jar Heinz Chili Sauce
1 jar Grape jelly
Put Smokies in 4-5 quart slow cooker. Mix together chili sauce and grape jelly. Pour over Smokies and cook on low for about 3-4 hours. Drain some of the sauce and serve with toothpicks as skewers.
My Mama's Sour Cream Muffins
I can eat these morsels "til the cows come home"! My mama made these often to accompany our Sunday suppers.
Preheat oven to 350 degrees.
1 stick butter, melted
1 8-0z carton sour cream (I used the low fat sour cream)
2 cups Bisquick
Stir sour cream and butter into Bisquick. Spoon into greased miniature muffin tins and bake at 350 degrees for 15 minutes. Makes about 24.
note: very yummy served with cinnamon sugar butter!
Preheat oven to 350 degrees.
1 stick butter, melted
1 8-0z carton sour cream (I used the low fat sour cream)
2 cups Bisquick
Stir sour cream and butter into Bisquick. Spoon into greased miniature muffin tins and bake at 350 degrees for 15 minutes. Makes about 24.
note: very yummy served with cinnamon sugar butter!
Old Fashioned Oatmeal Cake
Old fashioned goodness... I think it MUST be healthy because it's made with oatmeal! It looks good, smells good, and tastes oh so yummy! One of my favorites for sure is this cake!
This is a yummy Fall dessert!
1 1/4 cups boiling water
1 cup quick cooking oats
1/2 cup butter
1 cup white sugar (or 1/2 cup Splenda sugar baking blend)
1 cup packed brown sugar (or 1/2 cup Splenda brown sugar)
2 eggs
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 1/2 teaspoons salt
1 1/3 cups all-purpose flour
TOPPING:
1/2 cup butter
1 cup packed brown sugar (or 1/2 cup Splenda brown sugar)
4 Tablespoons evaporated milk
1 cup chopped pecans
Preheat oven to 350 degrees. Grease 9/13 pan. Pour boiling water over the oats & set aside.
Sift together flour, salt, soda & cinnamon. Set Aside.
Cream 1/2 cup butter, sugar, 1 cup brown sugar & eggs until fluffy. Add flour mixture and mix in. Add softened oats. Pour batter into 9x13 pan.
Bake at 350 degrees for 35-40 minutes. Remove from oven. Set oven temperature to broil.
In a saucepan, combine milk, 1/2 cup butter & 1 cup brown sugar. Heat until melted, then add chopped pecans. Spread on warm cake. Place cake under broiler for 2-3 minutes.
Yummy!
This is a yummy Fall dessert!
1 1/4 cups boiling water
1 cup quick cooking oats
1/2 cup butter
1 cup white sugar (or 1/2 cup Splenda sugar baking blend)
1 cup packed brown sugar (or 1/2 cup Splenda brown sugar)
2 eggs
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 1/2 teaspoons salt
1 1/3 cups all-purpose flour
TOPPING:
1/2 cup butter
1 cup packed brown sugar (or 1/2 cup Splenda brown sugar)
4 Tablespoons evaporated milk
1 cup chopped pecans
Preheat oven to 350 degrees. Grease 9/13 pan. Pour boiling water over the oats & set aside.
Sift together flour, salt, soda & cinnamon. Set Aside.
Cream 1/2 cup butter, sugar, 1 cup brown sugar & eggs until fluffy. Add flour mixture and mix in. Add softened oats. Pour batter into 9x13 pan.
Bake at 350 degrees for 35-40 minutes. Remove from oven. Set oven temperature to broil.
In a saucepan, combine milk, 1/2 cup butter & 1 cup brown sugar. Heat until melted, then add chopped pecans. Spread on warm cake. Place cake under broiler for 2-3 minutes.
Yummy!
White Christmas Chicken Chili
What's not to like about chili? I love chili... beef chili, steakhouse chili, bean chili, hotdog chili, and yes white chicken chili!
1 Rotisserie chicken from the Deli
1 medium onion, chopped
2 cloves garlic, crushed
1 4-oz can chopped green chilis
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon black pepper
1/2 teaspoon ground cayenne pepper (or to taste)
2 14/5 oz. cans chicken broth
3 (15 oz) cans white beans, drained
(I use a combination of Great Northern beans,
Navy beans, garbanzo beans, etc.)
1 can whole kernel corn, drained
1 Tablespoon butter
Debone and shred the rotisserie chicken. Add all remaining ingredients to slow cooker and cook on low for 6 - 8 hours. Serve with condiments: sour cream, chips, shredded Mexican cheese. Also lovely served over rice and with a nice cornbread!
1 Rotisserie chicken from the Deli
1 medium onion, chopped
2 cloves garlic, crushed
1 4-oz can chopped green chilis
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon black pepper
1/2 teaspoon ground cayenne pepper (or to taste)
2 14/5 oz. cans chicken broth
3 (15 oz) cans white beans, drained
(I use a combination of Great Northern beans,
Navy beans, garbanzo beans, etc.)
1 can whole kernel corn, drained
1 Tablespoon butter
Debone and shred the rotisserie chicken. Add all remaining ingredients to slow cooker and cook on low for 6 - 8 hours. Serve with condiments: sour cream, chips, shredded Mexican cheese. Also lovely served over rice and with a nice cornbread!
Patti's Smokin' Steakhouse Chili
Ingredients:
1 lb boneless beef chuck roast, cut into 1-inch cubes
1 lb lean ground beef
1 medium onion, chopped
1 teaspoon minced garlic or garlic powder, or to taste
1 Tablespoon oregano
1 teaspoon ground cumin
1 teaspoon black pepper, or to taste
1 can tomato paste
1 medium jar chunky salsa (mild or hot.. to your taste)
1 can diced tomatoes with green chilis
1 large can Bush's chili beans, undrained
1 can black beans, drained
1/3 bottle Guinness beer
3-4 Tablespoons olive oil
Heat olive oil in large skillet. Add beef and onions. Cook until the meat is browned. Drain & pour into slow cooker.
Add the remaining ingredients to slow cooker and stir to combine.
Cook on low for 6-8 hours.
Serve with condiments: sour cream, guacamole, green onions, hot sauce, shredded cheese, Fritos chips! (I often serve this over rice... along with a nice cornbread)
1 lb boneless beef chuck roast, cut into 1-inch cubes
1 lb lean ground beef
1 medium onion, chopped
1 teaspoon minced garlic or garlic powder, or to taste
1 Tablespoon oregano
1 teaspoon ground cumin
1 teaspoon black pepper, or to taste
1 can tomato paste
1 medium jar chunky salsa (mild or hot.. to your taste)
1 can diced tomatoes with green chilis
1 large can Bush's chili beans, undrained
1 can black beans, drained
1/3 bottle Guinness beer
3-4 Tablespoons olive oil
Heat olive oil in large skillet. Add beef and onions. Cook until the meat is browned. Drain & pour into slow cooker.
Add the remaining ingredients to slow cooker and stir to combine.
Cook on low for 6-8 hours.
Serve with condiments: sour cream, guacamole, green onions, hot sauce, shredded cheese, Fritos chips! (I often serve this over rice... along with a nice cornbread)
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