Becca's Special

My roommate Becca has been making this typical college concoction for the past three years (ever since I met her).  It is really simple and I think it’s really good.  Here’s the recipe:

Crushed up tortilla chips in a bowl

½  cup salsa

Sprinkle cheddar cheese or Mexican blend cheese over top

Microwave for 30 seconds or until cheese is melted

Mix together

Chili

Since the weather is getting pretty chilly, I thought I’d give a recipe for some chili.  This is my mum’s recipe.  Enjoy!

Chili

1 lb ground beef
1 lb hot italian sausage
2 28oz cans chopped tomatoes
1 15oz can kidney beans rinsed and drained
1 medium green pepper chopped
1 yellow onion chopped
1 clove garlic minced
2 TBS ketchup
2 to 3 TBS chili powder
1.5 heaping tsp instant coffee
4 to 5 jalapeno peppers chopped

Brown meats onion garlic and peppers in olive oil. Add tomatoes, chili powder and ketchup. Add remaining ingredients and simmer for 1 hour.

HOT JAMBALAYA

Jambalaya

2 large yellow onions chopped

1 large green bell pepper chopped

1 large red bell pepper chopped

2 cups of sliced mushrooms

3 ½ cups white rice

½ cup vegetable oil

7 cups water

1 lb. kielbasa chopped

1 lb. chicken tenders chopped

2 lbs. cleaned shrimp

2 teaspoons salt

1 ¼ teaspoons cayenne pepper

1 bunch scallions chopped

In a large pot heat vegetable oil over medium heat.  Add onion, peppers, 1 teaspoon of salt and 1 teaspoon of cayenne pepper.  Let simmer for 20 minutes or until peppers and onions are tender.  Add chicken and mushrooms and cook until chicken is no longer pink.  Add kielbasa and remaining salt and cayenne pepper.  Sauté for 5 minutes.  Add rice and stir until rice is evenly distributed throughout.  Add water, stir, and finally add shrimp.  Reduce heat to simmer, cover the pot.  Let cook for an hour or so or until rice has completely absorbed the water.  Before serving, stir in chopped scallions.