In my home, when the dad goes away the beans come out and play.

My mother and I love beans, but dad is very anti. Like, I can’t serve them in anything. Ever.

As soon as we know he will be away, Mom and I start plotting what bean dishes we will be having in his absence.

Chili is always first on our list.

I wanted to create a chili that was hearty but also had a tangy sweetness about it that wasn’t quite expected. A Springy chili, if there is such a thing.

Luckily for my taste buds, Dad will be traveling a lot more due to landing his dream job.

Go Dad! And go beans!

You will need…

2 tablespoons vegetable oil

1 ½ lb chicken apple sausage, casings removed

1 ½ lb andouille sausage, casings removed

2 medium onions, diced

1 red bell pepper, diced

6 garlic cloves, minced

3 tablespoons tomato paste

2 tablespoon chili powder

2 tablespoons paprika

1 tablespoon cumin

1 tablespoon dried oregano

2 28-ounce cans diced tomatoes

2 16-ounce cans kidney beans, drained

2 cups water

Salt to taste

In a large Dutch oven, heat the oil until hot. Add in the sausage and cook over high heat, breaking it up as it cooks. Cook until browned about 15 minutes.

Add in the garlic, bell pepper and onions and season with salt. Cook down, stirring occasionally until the onions are translucent. About 8 minutes.

Add in the tomato paste and cook another 3 minutes.

Add in the chili powder, paprika, cumin and oregano and cook for 1 more minute, stirring in all the spices.

Then, add in the tomatoes, beans and water.

Lower the heat just until the chili is simmering slowly.

Cook down until thickened, about 1 hour. Season with salt and serve hot with your favorite chili garnishes.

Love and Beer Floats

Angela 

Chicken Apple and Andouille Sausage Chili

2 tablespoons vegetable oil

1 ½ lb chicken apple sausage, casings removed

1 ½ lb andouille sausage, casings removed

2 medium onions, diced

1 red bell pepper, diced

6 garlic cloves, minced

3 tablespoons tomato paste

2 tablespoon chili powder

2 tablespoons paprika

1 tablespoon cumin

1 tablespoon dried oregano

2 28-ounce cans diced tomatoes

2 16-ounce cans kidney beans, drained

2 cups water

Salt to taste

In a large Dutch oven, heat the oil until hot. Add in the sausage and cook over high heat, breaking it up as it cooks. Cook until browned about 15 minutes.

Add in the garlic, bell pepper and onions and season with salt. Cook down, stirring occasionally until the onions are translucent. About 8 minutes.

Add in the tomato paste and cook another 3 minutes.

Add in the chili powder, paprika, cumin and oregano and cook for 1 more minute, stirring in all the spices.

Then, add in the tomatoes, beans and water.

Lower the heat just until the chili is simmering slowly.

Cook down until thickened, about 1 hour. Season with salt and serve hot with your favorite chili garnishes.

It is a tradition in our family that on your birthday, you get to pick the meal.

You can request any meal and dessert combo that your little heart desires and Mom always makes sure it is delivered.

Every year, instead of asking for birthday cake I would ask for birthday pie.

Usually strawberry, but I would also settle for a good apple.

So I shouldn’t have been that surprised when my brother requested this dish for his birthday dinner this year.

This was an awesome alternative to the classic apple pie. It was the perfect birthday treat. And it was just as good the next day for breakfast.

Yes, there are perks to being an adult.

You will need…

For the Crumble:

1 cup all-purpose flour

½ cup old-fashioned rolled oats

½ cup packed light brown sugar

½ cup granulated sugar

¼ teaspoon salt

1 stick (8 tablespoons) cold butter, cut into small pieces

For the Filling

2 tablespoons butter

2 pounds Granny Smith apples, peeled, cored and thinly sliced

¾ cup sugar

¼ cup all-purpose flour

2 teaspoons cinnamon

½ lemon, juiced

Start by whisking together the flour, oats, sugars and salt in a large bowl.

Add in the butter and work it in with your fingertips until the mixture looks like coarse meal. Making sure that there are no butter pieces bitter than a large pea.

Refrigerate for 30 minutes.

Preheating your oven to 375 degrees F.

Then, in a large skillet melt 1 tablespoon of butter.

When the butter has melted, add in half the apples and brown for 1 minute.

Stir in half of the sugar and cook, stirring often, until the apples start to turn golden brown. About 3 minutes.

Stir in half of the flour and half the cinnamon and cook until the mixture has thickened. Stirring often for about 2 more minutes.

Pour the apples into a 9 x 13 inch baking dish and then repeat cooking the apples.

Pour the second batch of apples into the pan and drizzle them with the juice of the lemon.

Top the apples with the crumble topping and place in the preheated oven.

Cook on the middle rack of the oven, rotating halfway through, until the top is golden brown and the fruit juices bubble up around the edges. About 35 minutes.

Serve hot with a scoop of your favorite vanilla ice cream.

Love and Beer Floats

Angela 

Apple Cinnamon Crisp

For the Crumble:

1 cup all-purpose flour

½ cup old-fashioned rolled oats

½ cup packed light brown sugar

½ cup granulated sugar

¼ teaspoon salt

1 stick (8 tablespoons) cold butter, cut into small pieces

For the Filling

2 tablespoons butter

2 pounds Granny Smith apples, peeled, cored and thinly sliced

¾ cup sugar

¼ cup all-purpose flour

2 teaspoons cinnamon

½ lemon, juiced

Start by whisking together the flour, oats, sugars and salt in a large bowl. Add in the butter and work it in with your fingertips until the mixture looks like coarse meal. Making sure that there are no butter pieces bitter than a large pea.

Refrigerate for 30 minutes.

Preheating your oven to 375 degrees F.

Then, in a large skillet melt 1 tablespoon of butter.

When the butter has melted, add in half the apples and brown for 1 minute.

Stir in half of the sugar and cook, stirring often, until the apples start to turn golden brown. About 3 minutes.

Stir in half of the flour and half the cinnamon and cook until the mixture has thickened. Stirring often for about 2 more minutes.

Pour the apples into a 9 x 13 inch baking dish and then repeat cooking the apples.

Pour the second batch of apples into the pan and drizzle them with the juice of the lemon.

Top the apples with the crumble topping and place in the preheated oven.

Cook on the middle rack of the oven, rotating halfway through, until the top is golden brown and the fruit juices bubble up around the edges. About 35 minutes.

Serve hot with a scoop of your favorite vanilla ice cream.