INGREDIENTS

• 2 pounds Five Marys ground beef
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 1 medium red bell pepper, diced
• 1 small green bell pepper, diced
• Kosher salt and black pepper
• 1/4 cup chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne
• 2 (15-ounce) cans pinto beans, rinsed and drained
• 1 (28-ounce) can crushed tomatoes
• 1 cup water

• Shredded cheddar cheese, sour cream, and chopped red onions for serving!

INSTRUCTIONS

In a large heavy pot or Dutch oven over medium heat, warm the oil. Add the onion, bell peppers, and a pinch of salt and cook, stirring, until the vegetables soften and start to brown (about 8 minutes). Increase the heat to medium-high, add the beef, and cook, stirring, until it is no longer pink (about 5 minutes).

Add all of the spices plus 1 teaspoon salt and 1/2 teaspoon black pepper and stir until well combined and fragrant. Add the beans, tomatoes, and their juices, and water. Bring to a boil, then reduce the heat to low, and cook, stirring occasionally, until the chili is thick and rich, about 1 hour. If it gets too thick, add a little more water. Taste and season with more salt and pepper if you like.

Serve bowlfuls of chili topped with cheese, sour cream, and/or onions with some cornbread on the side!

INGREDIENTS

• 1 pound Five Marys ground beef
• 1 medium onion, diced
• 1 15-ounce can enchilada sauce
• 1 (7-ounce) can diced green chilies
• 1 can cream of mushroom soup
• 1 cup crushed tortilla chips
• 1/2 cup plus 2 tablespoons shredded cheddar cheese

CORNBREAD:
• 1 cup cornmeal
• 1 cup flour
• 1/4 cup sugar
• 1/2 teaspoon kosher salt
• 1 egg
• 1/4 cup melted butter
• 1/4 cup sour cream
• 1 cup milk
• 2 teaspoons baking powder

INSTRUCTIONS

Preheat oven to 375 degrees F. Brown the meat and onions in a 12-inch or 14-inch cast iron skillet over medium heat. In a separate bowl, whisk together all the ingredients for the cornbread, and set aside. Add the enchilada sauce, chilies, and cream of mushroom soup to the skillet, then mix to combine.

Fold in the chips and 1/2 cup cheese. Pour the cornbread mixture over top. This is a tight fit in a 12-inch skillet, so place the skillet on a baking sheet to catch any overflow, then bake 25-30 minutes or until the cornbread is cooked through.

Remove from the oven and sprinkle remaining cheddar cheese over top. Serve with chopped green onions, tomatoes, and sour cream.

INGREDIENTS

• 1 pound Five Marys ground beef
• 1 small red onion, diced
• 1 clove garlic, smashed
• 1 (15-ounce) can of tomato sauce
• 2 tablespoons A1 or Worcestershire sauce
• 1/4 cup packed brown sugar
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 3 tablespoons melted butter
• 1 1/2 cups shredded mozzarella
• 1 packed tray of 12 dinner rolls (we like Kings Hawaiian).

INSTRUCTIONS

Preheat the oven to 375 degrees F. In a large skillet, brown the ground beef with the onions. Once cooked, season with salt and pepper, then add garlic, tomato sauce, Worcestershire sauce, brown sugar, paprika, and onion powder. Simmer for 6-7 minutes.

Slice the rolls in half. Butter a 9×13 glass baking tray using half of the butter. Lay the bottom half of the rolls in the tray. Pour the sloppy joe mixture over the bottom bread and cover with cheese. Add top buns and brush with the remaining melted butter.

Bake 15-20 minutes or until the buns are crisp and the cheese is melted.

INGREDIENTS

• 1 pound ground beef
• 1 pound ground pork
• 1 egg
• 1 slice sandwich bread
• 2 cloves fresh garlic, minced
• 1/2 teaspoon onion powder
• 1 tablespoon tomato paste
• Pinch of red pepper flakes
• Salt and pepper to taste

SAUCE:
• 1 1/2 cups pineapple juice
• 1/4 cup soy sauce
• 1/4 cup ketchup
• 1/4 cup rice vinegar
• 1 teaspoon toasted chili sesame oil
• 1 clove garlic, crushed
• 1 teaspoon Kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup dark brown sugar
• Pinch of red pepper flakes (optional)
• Several dashes of hot sauce

CORNSTARCH SLURRY:
• 1/4 cup cold water
• 2 heaping teaspoons cornstarch

INSTRUCTIONS

Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Mix the meatball ingredients thoroughly. Roll into 1/2-inch balls and place on the sheet pan. Place the sheet pan in the oven and check every few minutes for even cooking.

To prepare the sweet ‘n’ spicy sauce, bring all ingredients (except cornstarch slurry) to a simmer over medium heat. Whisk the cold water and cornstarch to make the slurry. Pour the slurry into the simmering sauce. Cook 3-4 minutes more and toss the meatballs in the hot sauce.

INSTRUCTIONS

• 2 1/4 cups masa corn flour
• 2 1/4 cups lukewarm water
• 1/4 teaspoon kosher salt

• 1 pound Five Marys ground beef
• 1 cup chopped onion
• 1 tablespoon paprika
• 3 garlic cloves, smashed
• 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 2 medium Russet potatoes, peeled and diced
• 1 quart neutral oil for frying

CHIMICHURRI:
• 1 cup cilantro
• 1 cup flat parsley
• 1 clove garlic
• Juice of one lime
• 1/4 cup olive oil
• Salt and pepper to taste

INGREDIENTS

To prepare the dough, in a mixing bowl, combine the masa, water, and salt. Allow to set up, covered for 30 minutes while you make the filling.

In a large skillet, brown the meat, onion, spices, and herbs on low heat. In a small saucepan, cover the potatoes with water and simmer for 15 minutes until fork tender. Drain the potatoes and add them to the meat mixture. Transfer the meat and potatoes to a bowl, then smash the potatoes into the meat with a fork. Allow the meat mixture to cook to room temperature.

There are many methods to making empanadas, but one of the easiest is to get a large golf ball-sized chunk of dough and, with slightly dampened hands, press the dough until it’s at least 5-6 inches in diameter. Place 2 tablespoons of meat filling in the center, then fold the masa around the meat, sealing it in the shape of a taco. Press and mold the empanada until it is fully sealed. Repeat this process until you have 8-10 empanadas.

In a large heavy bottomed pot, heat the quart of oil to 350 degrees F. Place 3 empanadas into the oil at a time and fry until crisp and golden, about 5-8 minutes. Dry the finished empanadas on paper towels. Sprinkle with sea salt. Dip in hot sauce or chimichurri to serve.

To make the chimichurri, mix all sauce components in a food processor or blender to desired consistency.