4 lb ground beef (85/15) 28 oz canned tomato sauce 28 oz petite diced tomatoes, drained 15 oz kidney beans drained (optional) 15 oz pinto beans drained (optional) 1 large yellow onion diced 3-4 jalapeno, seeded and diced 2 stalks celery finely chopped 1 small green pepper, finely chopped ¼ cup chili powder 4 tsp kosher salt 1 Tbsp cumin 1 Tbsp Hershey’s Dark Cocoa 1 tsp black pepper 1 cup water, if needed to thin later
In a dutch oven or heavy bottom stock pot, brown the ground beef along with the onions & jalapeno.
After, drain the beef & add the rest of the ingredients except the dark coca. Bring to a boil for 5-10 minutes, stirring often.
Reduce heat and add the dark cocoa. Simmer for 30 minutes to 1 hour depending on how fast you want to feed the masses. Serve with crackers, cottage cheese, shredded cheese, or if you are from Cincinnati, over spaghetti noodles.
Notes: Step up the heat by adding hot sauce, more jalapenos or chipotles. If you need to thin it out, add a cup of water until its to the consistency you like.
Most easily put, a spaghett is an Aperol spritz, made with beer instead of prosecco or sparkling wine. While it may sound like a sorta strange combination at first, I swear to you, it just works. Beer provides a similar effervescence you’d get from sparkling wine in a classic spritz, with the added bonus of not being especially sweet.
1 12-ounce Miller High Life, or similar light beer of choice
1.5 ounces Aperol
0.5 ounces freshly squeezed lemon juice
Teena’s Jalapeno Honey Cornbread
· Preheat oven to 375 degrees. · Prepare a muffin pan with baking spray. · 1 box of Krusteaz Honey Cornbread mix, made as directed on box except you will · use 1/2 cup milk vs. 2/3 cup. · 1 egg + 1 Tbls. vegetable oil. · Add 1 cup creamed corn, 1/2 cup grated cheddar & 2 tbsp diced jalapeños (approx. 1 small jalapeño). · Bake at 375°F of 22-26 minutes. Let cool before removing from muffin pan.