Chili with spicy kidney beans

Chili for those chilly times

Perfect Dish for Chilly Weather (Pun Intended!)


3  strips of bacon, cut into thin pieces and fried in chili pot

1 Medium to large Vidahlia or sweet onion, chopped

4 Large cloves of fresh garlic, minced

1 to 1.25 Lbs. of ground chuck

1 Medium to large green pepper chopped fairly fine

2 Cans 15+ Oz. of Joan of Ark brand spicy (caliente) kidney beans

1 Can 15+ Oz. can of diced tomatoes, undrained

1 or 2 Bay leaves

2 Tsp. Sugar

2 Tsp. Salt

1 Tsp. ground cumin

2+ TBS. of McCormick chili powder

3 – 6 dashes of Tabasco sauce

1 – 2 TBS. of Flour mixed with 1/4+ Cup of warm water to thicken when cooked

In medium large sauce pan on medium heat fry bacon strips until golden.  Add the onion and garlic to the bacon and saute for about 4 – 5 minutes.  Add the ground chuck and cook through stirring frequently until meat loses its red color.

Set the flour and water mixture aside, and add all of the remaining ingredients to the chili pot.  I find it best to measure out all of my spices and to place them into the cans of beans and tomatoes.  It keeps me from forgetting to add something.

Bring this mixture to a boil and reduce the heat to simmer and cover. I set my timer for fifteen (15) minute intervals for stirring.  After the chili has simmered for 30 to 45 minutes, add the flour mixture slowly and stir into chili until it thickens.

Our family loves this in a bowl with a serving of steamed white rice underneath.  We top it off with Mexican shredded cheese.  To balance things out, we usually have some type of fruit salad.  There are always plenty of saltine crackers too.

It’s so good, it’s hard to believe how many can eat so well for so little.

Hearty Italian tomato meatsauce

Italian Spaghetti with Meatsauce

The dish for kids of all ages.


1 Lb. ground chuck

1 Lb. mild Italian sausage without casing

1 Medium to large Vidahlia or sweet onion, chopped

1 Medium to large green bell pepper, chopped fine

6 – 8 Large cloves of fresh garlic, minced

1  8 Oz. can of mushrooms, stems and pieces

1  28 Oz. can of  tomato sauce OR tomatoes (undrained)

2 – 12 Oz. cans of tomato paste

1 TBS. Italian seasoning

2 Tsp. garlic salt

3 Bay leaves

1 Tsp. sweet basil

1 1/2  TBS. oregeno

2/3   12oz Tomato paste can of water if you use Tomato sauce instead of canned tomatoes.

The herbs referenced above can be chopped finely and used in greater amounts if fresh instead of dry.  Grandma lives in Florida and has a year around herb garden, so this recipe is the one to use if you don’t have access to garden fresh seasonings.

Use a large dutch oven or pot and begin by browning the chuck, and Italian sausage.  As it cooks, be sure to use a spoon or spatula to break the meat down so it isn’t too chunky in the sauce.  Add  your chopped onion and pepper to the meat mix as it cooks.  After the meats are cooked and your onions and peppers are softened, use a garlic press and press your garlic gloves into the mix.

Add your tomato paste, and tomato sauce with 2/3 tomato paste can of water, OR add your can of tomatoes without adding the extra water.  Stir and mix together, then add the garlic salt, herbs, and mushrooms.  Bring the mixture to a light boil.

Finally, reduce heat to low on the stove and return in fifteen minute intervals to stir to prevent your sauce from sticking to your pot.  Simmer your sauce for at least 30 – 45 minutes while you prepare the balance of your meal,OR simmer your sauce in a crock pot so it is ready when you are.  If using a crock pot, refer to your unit’s directions for cooking times and heat settings.

Grandma serves this hearty meal with her homemade basic salad dressing on a fresh greens and her homemade garlic butter bread.  See sub-sections of recipes for salad dressings, sauces,and  spreads.