Chili

2 cups red kidney beans

10 oz beer

2½ cups strong black coffee

1 Tbsp dry mustard

¾ cup sugar

¼ cup molasses

½ cup ketchup

1 onion, chopped

Bacon pieces, cut up

Fresh ground pepper

Combine all ingredients in crock pot and cook on low for 8½ hours, stirring once after the first 4 hours.  Once beans are cooked add the following ingredients:

1 lb stew beef, sautéed

1 lb bulk hot Italian sausage, cooked

1-2 jalapeño peppers, diced

1-2 cloves garlic, minced

1 Tbsp chili powder

1-2 tsp cumin

½ tsp cayenne pepper

1 tsp red pepper flakes

Cook on low for 1-2 hours to incorporate flavors.  Serve with fresh baked bread or tortilla chips, sour cream and more jalapeño peppers if desired.

© Crackerberries 2011

German Beef Roulade

1 lb sirloin steak

4 slices bacon

4 tsp Dijon mustard

2 cloves garlic, minced

1 medium onion, chopped

4 dill pickle quarters, diced

2 Tbsp flour

2 Tbsp cornstarch

1 can beef broth

1 cup German Riesling wine

Fresh ground pepper

1-2 Tbsp olive oil

With meat mallet, flatten meat into approximately 8x6 inch rectangle.  Spread mustard over meat and sprinkle with pepper.

In cast iron fry pan cook bacon, onions and garlic until bacon is crisp.  Remove from pan, leaving grease.  Spread bacon mixture over beef and add chopped pickles.  Roll up meat from short end and secure with string or skewers.

Preheat oven to 325º.

Brown beef roll on all sides in reserved bacon fat; add more olive oil if necessary; transfer to baking dish.  Stir flour, corn starch and beef broth together in skillet.  Add wine and cook over medium heat stirring constantly until thick and bubbly.  Pour sauce over beef.  Cover and cook in 325º oven for 45 minutes.  Serve with mashed potatoes and green beans.

© Crackerberries 2011