Episode 2: Full of Beans

Jaquard Dyes – procion dye for cotton, sun activated

30K/40K Gaming Tournament Dave is attending in March – AdeptiCon

Super thick yarn for Afghan – Sirdar Gorgeous

Chipotle peppers available in most supermarkets – La Costena

Local butcher with very tasty, affordable meat – The Meat Shop

Erica’s favorite tomatoes to grow for canning – San Marzano

Sponsored Pattern – Football Head

Yarn We used in original football head – Jojoland Tonic.  Also recommend Uptown dk and West Yorkshire Spinners Aire Valley

Podcast recommendations from Dave – Revolutions by Mike Duncan (he also did The History or Rome)

Podcast recommendations from Erica – The Knitmore Girls and (oldie but goodie and looks like it’s still up on iTunes – Cast On by Brenda Dayne)


Smokehouse Chilli Recipe

4-5 slices of smoked bacon chopped

1lb minced beef – I prefer a higher fat ratio for this recipe

2 cans black beans

1 can pinto beans

2 medium onions diced

5 cloves garlic crushed and chopped

1tsp smoked paprika

1tsp sweet paprika

1tsp onion powder

1tsp Mexican oregano

1tblsp dried chicken bouillon

1tblsp balsamic vinegar

4-5 chipotle peppers chopped

2 large cans chopped tomatoes

 

  1. In a large pan over high heat add the beef, bacon and onions and sauté until the beef is browned. Break up the meat as much as possible.
  2. Add the garlic and cook for 1-2 minutes.
  3. Add the beans and cook for 1-2 minutes
  4. Turn the heat to low and add, well, everything else. Simmer for a minimum of 1 hour but the longer the better. This is even better the following day.

For Vegan version, sub the meat for a can of vegan refried beans and the chicken bouillon with vegetable bouillon

 

Music credit for our intro, outro and segment breaks: Scramby Eggs by Andy G. Cohen

 

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