Black Bean Chicken Chili

Black Bean Chicken Chili

I brought this to our soup supper that we had after our annual traditional Christmas Caroling.
Here it is Aunt Cindy, I'm very glad you liked it. :)

Combine in a large soup pot:
1 lb dried black beans, cooked according to the package directions,
OR 4 small cans black beans, don't drain them
6 T. chili powder
2 T. onion powder
1/2 t. garlic powder
1 t. cayenne powder
4 c. diced tomatoes
4 c. tomato sauce
1 t. dried basil
2 boneless skinless chicken breasts, thawed and cut into slices

Simmer together for 2-3 hours, till thickened and chicken is cooked through.
Season with salt and black pepper to taste.

Crisp Dilled Beans

Crisp Dilled Beans

This is another heirloom recipe from my Grandma.
These pickles have a very bright, spicy flavor.
I also used my garden vegetables for these too.
Serve them well chilled.

2 lb. fresh green beans
1 t. powdered cayenne pepper
4 cloves fresh garlic
4 large heads of fresh dill
2 c. water
¼ c. salt
2 c. white vinegar

Stem green beans and pack uniformly
into 4 hot sterilized pint mason jars.

To each pint add:
¼ t. cayenne, 1 clove garlic, and I head dill.

Bring water, salt and vinegar to a boil.
Pour over beans.
Seal and process.
DO NOT OVERPROCESS,
You’ll lose that lovely crispness
if you cook these too long.
Make sure that, when you take the hot jars out
Of the water bath, to cover them with a towel,
and keep them out of drafts.
(a quick shot of cold air might cause a jar to crack).

Makes 4 pints.

Heirloom Summer Salsa

Heirloom Summer Salsa

This is a recipe that we have made for years,
It’s an heirloom recipe from my Grandma North
I made dozens of jars of Salsa this past summer
Using the vegetables from my garden

4 c. tomatoes (about 6 large) peeled and chopped
2 c. bell pepper, chopped
1 c. hot pepper, chopped
¾ c. yellow onion, chopped
1 ½ t. salt
2 cloves garlic, minced
1 ½ c. cider vinegar
1 12-ounce can tomato paste
¼ sugar or honey

Mix all ingredients well in saucepan.
Bring to a boil. Reduce heat.
Simmer 20 min.
Pour into hot sterilized jars,
Leave ¼ in. head space in jars.
Process 30 min. in hot water bath.
Make sure that, when you take the hot jars out
Of the water bath, to cover them with a towel,
and keep them out of drafts
(a quick shot of cold air might cause a jar to crack).

Chili Sirloin Steaks & Onions

Chili Sirloin Steaks & Onions

This makes a well done, but incredibly flavorful and more-tender-than-any-rare-steak you’ve ever tasted. We devoured this as fast as I could make it.

In a large skillet heat 1 T. olive oil over medium heat,
In the mean time, take 2 lb of sirloin steak plus 1 recipe of the Chili Rub (recipe follows)
And follow rub directions for seasoning,
Turn heat up to Medium high under the skillet,
Lay steaks in the pan (make sure the oil sizzles and crackles, test a little corner of one of the steaks to make sure the pan is hot enough to get that lovely crust),
Sear them for approx 1 to 1 ½ min on each side.
Transfer to Crock Pot or Dutch oven,
Add: one thinly sliced yellow onion.
In the crock pot: turn the temp. to ‘high’ for 4 hours, or low and let it cook overnight, or throughout the workday.
In a Dutch oven: with the cover on, finish in the oven at 300 degrees for about 3-4 hours.

Chili Rub

Chili Rub

Combine in bowl:
3 T. hot chili powder
½ t. cayenne pepper
½ t. garlic powder
2 t. salt

Rub well into steaks (make sure to get all over the outside)
Allow meat to sit for at least 5 min before searing.Makes enough for 4 steaks, a roast, 5 chicken breast halves etc.