Chili & Scotch Eggs

 The chili is for tonight.  The eggs are for snacking for the next few days.

Prep Time15 minutes

Cook Time1 hour 30 minutesChili

Ingredients

• 2 pounds hamburger
• 48 ounce can tomato juice
• 29 ounce can tomato sauce
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1/4 cup chopped green pepper
• 1/4 cup chili powder
• 2 teaspoons ground cumin
• 1-1/2 teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon white sugar
• 1/8 teaspoon ground cayenne pepper
• 1 can (14.5 oz.) diced tomatoes
• 1 can (15 oz.) dark red kidney beans, drained
• 1 can (15 oz.) pinto beans, drained
• Your choice of toppings (below), optional

  Instructions

  1. In a large soup pot, cook and crumble the beef over medium-high heat until meat is no longer pink; drain. 
  2. Return meat to the pan and place all remaining ingredients, except toppings, in the soup pot, stir to combine. 
  3. Bring to a boil. Reduce heat and simmer for 1 to 1-1/2 hours. Stir every 15-20 minutes. 
  4. Serve hot with your choice of toppings!

  Topping ideas: crackers, Fritos corn chips, cheese, sour cream, green onions, chopped white onions, jalapenos, crushed red pepper, crumbled cornbread, avocado slices, bacon, tomatoes, black olives, cilantro, lime wedges, Corn Nuts, hot sauce, cooked elbow macaroni or a few dark chocolate chips.

  
  

  Scotch Eggs   From Irish Pub Food ©2021

  
  

  10 eggs, divided

  2 T. vegetable oil

  1 1/2 C panko bread crumbs

  1 lb. bulk breakfast sausage

  1/4 C thinly sliced green onions

  3/4 C AP flour

  2 T. whole grain mustard

  
  

  1. preheat oven to 400º
  2. hard cook 8 eggs
  3. heat oil In med. skillet over med. heat. Add panko; cook about 8 minutes or until toasted and golden brown, stirring occasionally. Remove and allow to cook
  4. Combine sausage and green onions. Place flour in another bowl 
  5. add mustard to two  lightly beaten eggs in another bowl 
  6. divide sausage into 8, spread out and wrap sausage around each egg. dip each sausage in flour then in egg mustard mixture.  Roll in Panko crumbs.  
  7. Place on lined cooking sheet and bake 16 to 18 minutes.  Drain well on paper towels. Serve warm.