Breakfast Burrito for Kim

I love breakfast, and I love burritos. These breakfast burritos are easy to make and taste damn good. If these things got any better, it would be the culinary equivalent of dividing by zero. A lot of people like to use bacon for this recipe, but ham works well too.

Makes: 1 large burrito
Prep time: 10 minutes

1 Large Tortilla
2 Large Eggs (scrambled)
1 thick slice ham (5mm) cut into strips OR 2 strips bacon
1 small avocado cut into strips
2 Tbsp Re-fried beans
2 Tbsp Salsa
Shredded Cheese
1 small avocado
Rice and beans (optional)
Hot Sauce (optional)

1. Spread the re-fried beans on the tortilla, add a few scoops of beans and rice if you have it, then add the avocado and the salsa and hot sauce if desired. Shred the cheese on the beans, as much as you want.
2. In a pan, heat the ham strips (or bacon) and put them in the tortilla on top of the cheese.
3. In the same pan, put in the eggs and cook until done. Put the eggs in the tortilla, wrap it up, and eat!

Chili for Chris

Make sure the beer used is good and dark, otherwise the flavours may not stand up to the potent combination of spices. I used Old Engine Oil, a dark, smooth old ale from Scotland with rich flavours of coffee, mollasses, and chocolate. As with wine, never cook with a beer you wouldn't drink!

I made this recipe for my family, including my 3 year old nephew and 1 year old niece, so it's not too spicy. If I were making it for myself, I'd put in some chili flakes and a chipotle or 2 for some smokey spiciness.

Preparation time: 25 minutes
Cooking time: At least 1 hour.

Serves: 6-7

2 lbs lean or extra lean ground beef

1 lbs Italian sausage filling

1 can kidney beans, drained

1 can black beans, drained

1 can corn kernels, drained

1 large can crushed tomatoes with juice

1 can tomato paste

1 large spanish onion, chopped

3 stalks celery, chopped

1 green bell pepper, seeded and chopped

2 red bell peppers, seeded and chopped

3 tbsp bbq sauce

1 Jalapeno peppers, seeded and chopped

2 cubes beef bouillon (premade with water), or liquid beef bouillon.

1 bottle dark (stout or porter) beer

1 tbsp Worcestershire sauce

1/4 cup chili powder

4 cloves minced garlic

1 tbsp coriander

1 tbsp dried oregano

2 tsp ground cumin

1 tsp dried basil

1 teaspoon paprika

1 teaspoon sugar

salt and pepper to taste

1. Heat a generous amount of olive oil in a large pot. Add onions, celery, and garlic; sweat for a few minutes until becoming translucent.
   
2. Add red, green, and jalapeno peppers and stir to combine. Let sweat for a few minutes.
   
3. Add chili powder, coriander, oregano, cumin, basil, paprika salt. Stir to combine.
   
4. When the spice mixture turns a dark, toasty color, add ground beef and sausage filling. Stir to combine, and stir periodically until meat is cooked.
   
5. Add crushed tomatoes, tomato paste, beer, bbq sauce, and beef bouillon. Stir to combine.
   
6. When the mixture has boiled again, add corn and beans, then stir to combine again.
   
7. Bring the mixture up to a low boil and leave for at least 1 hour, preferably 2. The longer it cooks at a low temperature, the better be.
   

Serve with: Shredded cheese on top, a dollop of sour cream, corn chips, guacamole, or any combination of the above!

I've added corn to the recipe to compliment the incomplete proteins found in the beans, so it'll be more nutritious. If you want to vegetarianize this recipe, just omit the meat and you're good to go.