Page 44 - South Mississippi Living - December, 2023
P. 44

story and photo by Chelsea Gieselmann
Instagram: @Southrngritskitchen
Chelsea Gieselmann is a mom, photographer, columnist, food blogger, and home-cook. Cooking has been a passion of hers since
she was old enough to cut out biscuits with the mouth of a mason jar. Her great-grandmother taught her the basics and she is ever so grateful to have been able to learn from her. Since then, she has honed in her craft a great deal and continues to.
1. In a Dutch Oven or deep iron skillet, render bacon over medium heat.
2. Once bacon is almost fully cooked, add in onions and peppers. Cook down until they’re al dente. Set it aside.
3. In the same pot/skillet brown hamburger meat on medium high heat. Strain grease and add back to the pot.
4. Lower temperature to medium heat. To the pot/skillet, add minced garlic, diced tomatoes, beans, liquid smoke, bacon mixture, and seasonings. Mix well.
5. Mix in corn, ale, and broth. Mix well. Bring to boil and reduce to a simmer.
6. Simmer for 30-45 minutes or until the beans are fully cooked. Serve.
Tips: Adding toppings such as sour cream, green onion, or your favorite hot sauce will definitely amplify this dish. As for what to pair this bowl of winter comfort, I recommend saltines, cornbread, or my favorite, homemade tortilla chips.
44 | December 2023 | SOUTH MISSISSIPPI Living
– 32 oz petite diced tomatoes
– 2 tbsp chili powder
– 2 tbsp cumin
– 1 tbsp onion powder
– 1 tbsp garlic powder
– 1 tbsp smoked paprika
– 15.5 oz navy beans (strained)
– 15.5 oz dark kidney beans
– 15.5 oz chili beans
(unseasoned, strained)
– 5 thick slices bacon (chopped) – 4 cloves garlic (minced)
– 1 tbsp liquid smoke (optional) – 1 cup pale ale
– 2 tbs ranch seasoning
– 1 lb hamburger or ground venison
– 1 1⁄2 cups water or broth – 3 bell peppers
(orange, yellow, green/diced)
– 12 oz frozen corn kernels

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