Spicing Up the Night

Growing up, Dad always made a big pot of Ham Hocks with Beans and Sweet Cornbread to welcome the first day of the year. Yeah, that should have been Black Eyed Peas, but none of us would eat Black Eyed Peas. I passed the tradition of a pot of beans on New Year’s Day on to my own children.

When Kiddo was a little guy we added building a snowman to the New Year’s Day of beans and cornbread. Most people don’t realize it, but Las Vegas sits in the bowl of a high desert. Mount Charleston is but a stone’s throw away. Instead of Ham Hocks with beans, sometimes I would start a pot of Chili simmering on the stove. We’d make the 30 minutes or so drive up the mountain to reach the snow, build our snowman, have some fun, drink Hot Cocoa and then come home to a warm bowl of chili with buttery cornbread. Kiddo learned early on to love traditions and spicy food.

That tradition died when we moved back to the central valley of California. Sure, there’s still mountains with snow, but those are nearly half-a-day’s drive away in winter conditions as barely sober travelers return from a night of celebration just across the state line in Tahoe or Reno. Besides New Year’s Day is a Holy Day of Obligation. In Las Vegas we could do both – attend mass and drive to the snow. Now we need to make a choice. Let’s see – spend the day driving up to the snow or spend the morning with the Lord. Gee, that’s a no-brainer. We still have beans on New Year’s Day, just without the snow. That got me to thinking – why limit a pot of spicy beans for the New Year? Especially when it tastes even better served up on those just because it’s nice to snuggle up winter evenings.

Before we head for the kitchen to make a pot of quick chili (using canned beans to eliminate the overnight soak and all day simmer), can we talk honey? Hubby and I love frequenting the Holiday Markets this time of year. We love to chat with folks at the small town markets selling their creations. Some of my favorite finds are the flavor infused locally pressed Olive Oils and the various honey finds. This year we brought two new flavors of honey. One is Sunflower Honey. The other is Habanero Honey. Yeah, spicy hot yet sweet Orange Blossom Honey and Habanero Pepper oil.

Hubby and I get a kick out of finding new things while making new friends and saying hello to those we have come to know. A number of the peddlers know us well, excited to show their latest endeavors. Most recently we spent several hours at a Cowboy Market in Chowchilla just south of here. While we didn’t buy much (most of what was for sale were leather goods, saddles, blankets and all things cowboy) we did have the chance to visit with some familiar faces. This is why I love small town life. People are friendly. They have their feet on the ground and their hearts with the Lord. Good people. You want to make a difference – get out of the city – find these small communities and support their way of life before it disappears. In the process you might just get to sample some amazing baked goods or learn a thing or two about the Cowboy way.

Chorizo Beef Chili Con Carne
1 Yellow Onion, divided
1 lb Ground Beef
1/2 lb Chorizo
1 (8 oz) can Tomato Sauce
2 cups Beef Stock
1 tablespoon Chili Powder
1/2 teaspoon Salt
1 teaspoon Cumin
1 teaspoon Unsweetened Baking Cocoa
1 teaspoon Hot Sauce or to taste
2 (15 oz( cans Red Kidney Beans
1 tablespoon Masa Flour

Peel and dice onion. Divide diced onion in half, set aside.

In 3-quart saucepan, cook ground beef, chorizo and half of the onion over medium-high heat about 8 minutes, stirring occasionally, until meat is brown; drain well.

Return meat mixture to the pan. Stir in the tomato sauce and beef stock. Season with chili powder, salt, cumin, baking cocoa and hot sauce, bring to a boil. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally.

Stir in beans. Heat to boiling. Ladle about 1/2 cup of the cooking liquid into a measuring cup. Whisk in Masa Flour. Pour mixture into the chili. Reduce heat to low; simmer uncovered about 20 minutes, stirring occasionally, until desired thickness.

Ladle chili into individual bowls. Garnish with remaining diced onions and enjoy.

Famous Dave’s Cornbread Muffins
1/3 cup Milk
1/3 cup Water
1 Egg
1-1/2 tablespoons Orange Blossom Honey
1 pouch Famous Dave’s Cornbread Mix

Heat the oven to 425 degrees. Insert paper liners into the muffin tins, set aside.

Place milk, water eggs and honey in a mixing bowl. Add cornbread mix. Blend using a fork until just moistened. DO NOT over-mix the batter. With a cupcake scoop, fill each muffin tin three-quarters full. Bake in the heated oven until light golden brown.

6 Jumbo Muffins – 18 to 20 minutes
12 Regular Muffins – 17 to 19 minutes

While the cornbread bakes, made the Spicy Whipped Honey-Butter.

Spicy Whipped Honey-Butter
8 tablespoons soft Butter
4 tablespoons Habanero Orange-Blossom Honey or to taste

Whip soft butter with the spicy honey. Once whipped, mound into a small crock and serve butter at room temperature for easy spreading.

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Your ways, O LORD, make known to me;
teach me Your paths,
Guide me in Your truth and teach me,
for You are God my savior.