Andrew requested this last night.  Great rainy day meal!  Thanks for the recipe, trisha!

Hearty Loggers Chili

(makes huge pot: for two dinners) 

2 lb. lean ground beef

1 lb. kielbasa sausage

1 T. olive oil

1 c. yellow onion

1 c. green pepper

1 c. yellow, orange or red pepper

5 cloves of garlic (pressed or minced)

1 16 oz. can kidney beans

3 cans chili beans

2 cans black beans

3 cans tomato sauce

2 bay leaves sliced

1 t. salt

2 t. chili powder

2 t. oregano

½ t. white pepper

½ t. black pepper

½ t. cayenne pepper 

(Secret ingredient is 1 bottle of a good Pale Ale Beer like Mirror Pond)  

Saute ground beef in large skillet. Drain and set aside. Cut sausage into ½ slices, then cut each slice in half. In the same pan, sauté sausage until lightly browned. Set aside with ground beef. In the same pan, sauté onions and peppers in olive oil over medium heat until soft but not brown. Add garlic and sauté two more minutes, then add the beef and sausage back into the pan.  

In a large pot, add the remaining ingredients, stirring on low heat and add the meat and peppers from your skillet into the large pot. Simmer all the ingredients together all afternoon, stirring often.  

Garnish with cilantro, sour cream, shredded cheddar if desired.


Beef Stew


Horay!  I managed to stomach being back in the kitchen today!  This beef stew recipe is my own, an adaptation of several other recipes that I’ve experimented with over the years.  I like a lot of flavor in my beef stew, so the spicy V8, red wine, and worchestershire sauce gives it a great kick!  Can you think of anything more yummy cooking on a chilly winter day?  Well, I’ve been known to make this in the middle of summer in california too, we love it so much.  My suggestion – double or even triple the recipe and freeze it.  I always wish I had more the next day!


This is a still a huge favorite.   I tried to do without the prepackaged beef stew seasoning (scary what is all in that!  yikes!).  I did a combo of spicy paprika, thyme, salt, pepper, garlic salt and dried onion.  Still was really tasty with a great flavor!  Also I did not use tomato juice.  Use so fresh tomatoes and some frozen “juicy” tomatoes.  Perfect!

Beef Stew


1 – 2 lbs of beef stew meat (depending on how much meat you like), cut into 3/4 inch cubes
1/4 cup flour
2-3 tablespoons olive oil
2/3 to 1 cup dry red wine
2 1/2 cups cubed potatoes
1 cup sliced and peeled carrot
1 medium onion, cut into thin wedges – or 8 ounces of pearl onions, peeled
2 teaspoons worcestershire sauce
1 packet of beef stew seasoning
1 bay leaf
2 1/2 cups vegetable or hot style vegetable juice
1 can beef broth (or adjusted to slightly fill your crockpot) or 2 teaspoons instant beef bullion granules
1 cup canned whole plum tomatoes, or stewed tomatoes (optional)


1.  Pat cubed meat dry with paper towels; season with salt and pepper.  Toss the meat in flour to help browning process and provide a thickening agent for the stew.


2.  Heat a large dutch oven (or stock pot) over medium high heat.  Add 1 tablespoon oil.  Working in batches if necessary, add meat in a single layer without crowding, and brown on all sides, 5 to 6 minutes.  Transfer to crockpot.  Add 1/3 cup wine, and stir with a wooden spoon, scraping up any browned bits on the bottom of the pan.  Transfer the liquid from pan to crockpot.


3.  Add potatoes, carrots, onions to crockpot.  Add liquids, beef stew seasoning, and bay leaf.  Stir gently to combine, trying to keep meat on the bottom.


4.  Cook on high for 6 hours, stirring occasionally.  Serve!