This is my version of my dad’s chili recipe. My version came about one time when I wanted to make chili and did not have enough ground beef on hand so I used half sausage and half ground beef. So now everytime I make chili I use this particular recipe. The original recipe calls for pinto beans but I prefer chili beans or kidney beans in it. You can use any of the beans I listed it is your preference as to what you want to use. I also use regular rotel and hot sausage or mild sausage and hot rotel just depending on what is available. I just do not mix the hot sausage and hot rotel as it produces to much heat. My dad always makes this for the volunteers when they work at Galaxy of Lights during the holiday season.
1 c chopped onions
1 c chopped celery
1/2 lb of ground beef
1/2 lb of hot sausage
1 pkg chili mix
1 10 oz can rotel tomatoes
1 28 oz can diced tomatoes
1 can of your choice of chilli beans, kidney beans or pinto beans.
bacon drippings
Saute your onions and celery about 10 minutes or until tender. Brown beef in bacon drippings. Combine all ingredients except beans.
Bring to a boil. Reduce Heat simmer and add beans. Simmer 30 to 40 minutes. (Adjust consistency by adding a small amount of water, beer
or tomatoes.
Breakfast Casserole
Ingredients
6 slices bread
2 cups milk
1 cup cheddar cheese
1/2 tsp. pepper
6 or 8 eggs beaten
1 tsp. salt
2 Tbsp. mustard
1 1/2 to 2 pound sausage
2 Tbsp. butter
Preparation
Trim the crust from the bread and spread butter on each side.
Place in casserole dish. In a separate bowl, beat eggs, milk, salt, pepper and mustard well.
Cut the sausage in small pieces and brown the sausage. Drain well. Sprinkle sausage over the buttered bread;
add cheese. Pour egg mixture over the cheese. Place in refrigerator overnight. Bake at 350 for 45 minutes.
Serves 8 to 10.
About 14 years ago my husband and I discovered a recipe for beef and Salsa burritos. I always tweak a recipe to mine and my husbands taste. One day when I did not have enough ground beef I decided that I would try it with half ground beef and half sausage. It turned out to be a good idea as it is one of my hubby’s favorite dishes. Below is my version.
Ingredients:
1/2 lb. lean ground beef
1/2 lb hot sausage
1 Tbsp. chili powder
1/4 tsp. ground cumin
1 10-oz. pkg. frozen chopped spinach, defrosted, well-drained
1 cup prepared chunky salsa
3/4 cup shredded Mexican four cheese blend
8 medium flour tortillas,warmed
Directions:
In a large non-stick skillet, brown ground beef and sausage over medium heat 8-10 minutes or until no longer pink, stirring occasionally. Pour off drippings. Season beef with chili powder,and cumin, Stir in spinach and salsa; heat through. Remove from heat; stir in cheese.
To serve, spoon 1/2 cup beef mixture in center of each tortilla. Fold bottom edge up over filling; fold sides to center, overlapping edges.
Makes 8 burritos.
WordPress Tags: Beef,Salsa,Burritos,recipe,dishes,Mexican,spinach
My dad made this for my birthday back in December and it is very delicious. I found out later that my husband uses the same recipe when he carries breakfast casserole to work. I also found out that my grandmother used to make this when I was growing up. My dad actually got it from his boss well over 25 years ago. It is certainly not low in calories but in my opinion if it was it would not taste as good.
6 slices bread
2 cups milk
1 cup cheddar cheese
1/2 tsp. pepper
6 or 8 eggs beaten
1 tsp. salt
2 Tbsp. mustard
1 1/2 to 2 pound sausage
2 Tbsp. butter
Preparation
Trim the crust from the bread and spread butter on each side. Place in casserole dish. In a separate bowl, beat eggs, milk, salt, pepper and mustard well. Cut the sausage in small pieces and brown the sausage. Drain well. Sprinkle sausage over the buttered bread; add cheese. Pour egg mixture over the cheese. Place in refrigerator overnight. Bake at 350 for 45 minutes. Serves 8 to 10.
My dad made these for Christmas when we were visiting and they were quite tasty. I have had the recipe for a few years and just have not made them in awhile.
2 cups Bisquick
1 lb. sausage (hot & spicy)
1/2 cup water
Mix dough and roll out to 1/8 inch thick. Spread thin crumbled sausage. Roll as for jelly roll. Freeze or refrigerate. Slice thin and bake at 450 degrees for 12-15 minutes.
Notes: Leave sausage out at room temperature and spread it on the dough with a knife. Roll slices better if frozen slightly.