Gourmet Style

Ingredients:

2 lb ground beef

2 cloves garlic, chopped

1 (8) can tomato sauce

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon oregano

1 teaspoon salt

1/4 teaspoon cayenne pepper

1/4 cup masa hanira

1-15 ounce can kidney beans, drained and rinsed

1-15 ounce can pinto beans, drained and rinsed

Shredded cheddar cheese, for serving

Chopped Onions, for serving

Tortilla chips, for serving

Lime wedges, for serving

Directions:

•  Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.  
•  After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges. 

Ingredients:

3/4 lb Kielbasa, cut 1/4 slices

1 lb red potatoes, cut in 1 inch pieces (3 or 4)

3 tablespoons water

2 tablespoons brown sugar

2 tablespoons cider vinegar

1 tablespoon dijon mustard

1-1/2 teaspoon fresh minced thyme or 1/2 teaspoon minced dried thyme

1/4 teaspoon pepper

1 tablespoon olive oil

1/2 cup chopped onion

4 cups fresh baby spinach

5 bacon strips, cooked and crumbled

Directions:

•  Place potatoes and water in a microwave-safe dish. Microwave, covered, on high until potatoes are tender, 3-4 minutes; drain. 
•  Meanwhile, mix brown sugar, vinegar, mustard, thyme and pepper. In a large skillet, heat oil over medium-high heat; saute onion and kielbasa until onion is tender. 
•  Add potatoes; cook and stir until lightly browned, 3-5 minutes. Stir in brown sugar mixture; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes, stirring occasionally. Stir in spinach until wilted. Stir in bacon. 

Servings: 4

1-1/2 cups: 472 calories, 31g fat (10g saturated fat), 66mg cholesterol, 873mg sodium, 31g carbohydrate (10g sugars, 3g fiber), 17g protein. 

Appetizer or a great gift for Christmas!

This exquisite Cheddar Jalapeno Summer Sausage tastes great at room temperature or right out of the fridge. The jalapeno flavor keeps you wanting more. Take some on your next outing, slice and enjoy.