Monday, October 5, 2015

Kielbasa and Beef Chili

I did this recipe in late August, got it all set to put on here and then totally forgot about it!! I was going through my pictures and I found them so I thought I would get it on now.

I had some chipotles in adobo that needed to be used and I got some yummy Open Nature Turkey Kielbasa and my oldest son has been BEGGING for chili lately (It has been too warm for it in my opinion, but he never tires of it!) I decided since the weather is supposed to be changing that I would appease his appetite.

1 TB olive oil
1 lb tenderized stew meat*
12 oz Kielbasa(beef, pork, turkey, chicken.....whatever kind you like)
1 large sweet onion, chopped
2  bell peppers, I used green and yellow, you can use any color or combo you like
5 cloves garlic, minced

2 cups prepared black beans, (approx 15 oz can, drained and rinsed)
2 cups prepared kidney beans, (approx 15 oz can, drained and rinsed)
1/4/-1/2 cup chipotle in adobo( chop the peppers small, use to your heat preference)
4 cups beef broth
3/4 cup tomato paste (6 oz can)
2 cups diced tomatoes(approx 14.5 oz can)
2 TB -1/4 cup chili powder (to taste)
1 TB dried oregano
1/2 TB cumin
salt and pepper to taste

*While you can get it in store to skip a step, you don't have to buy this "pre-made", just get a good sized steak, beat the crud out of it with a tenderizer mallet and slice into bite sized pieces

In a large deep pan heat the olive oil over medium high heat. Add the stew meat and sear well on all sides.

Add in the kielbasa, onion, peppers and garlic. Cook just until the veggies are tender crisp.

Transfer into a slow cooker and add remaining ingredients. Stir well

Cover and cook 4-6 hours on high or 6-8 hours on low.

Snickerdoodle Muffins

I made these for my youngest son to take to his class for a birthday treat! They turned out so delicious I had to post it here.
Happy 9th Birthday to my little Marshmallow!!

This made 2 dozen good sized muffins.

1/2 cup butter, softened
1/2 cup sour cream
1 cup sugar
2 eggs
1/2 cup heavy cream
1/2 cup plus 3 TB milk
3 1/2 cups flour
4 tsp baking powder
1 3/4 tsp cream of tartar
1/2 tsp salt
1 tsp cinnamon

1/3 cup granulated sugar
1 TB cinnamon

Grease muffin tins and preheat oven to 350

Cream together butter, sour cream and sugar. Add in eggs and beat well.

Add cream and milk and mix until well combined

In another bowl mix flour, baking powder, cream of tartar, salt and cinnamon.

1/2 cup at a time incorporate the dry ingredients into the liquid. When it is all added in, beat on high for 1 minute.

Spoon into prepared tins, filling about 1/2 full.
Combine topping mix and sprinkle each muffin generously with the cinnamon sugar.

Bake for 12-15 minutes or until a toothpick comes out clean.

Allow to cool in pans for 5 minutes, then remove to a wire rack to cool completely.