Beef and Red Bean Chili October 28, 2015

Filed Under: Chili seasoning,Recipe - Sue Fuirst @ 11:42 pm
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beef and red bean chili

2 ½ lbs coarsely ground or diced beef chuck

1 onion, diced

3 cloves garlic, diced

1 jalapeno pepper diced or 1 small green pepper, diced

3 Tb Basics Fuirst Chili Seasoning

1 Tb ground cumin

1-4 ounce can chopped green chilies

1 Tb brown sugar

1 bottle beer

1-28 ounce box chopped tomatoes

2-15 ounce cans red beans, rinsed and drained

Heat a large pot over a medium heat.  Brown chuck until cooked through.  Transfer to a colander to drain off fat. Add onions, peppers and garlic to the pot and cook over medium heat until vegetables are soft. Return return chuck to pot with the vegetables.  Add Basics Fuirst Chili Seasoning and ground cumin.  Stir in brown sugar and green chilies.  Raise heat to high and add bottle of beer and let cook.  Add chopped tomatoes and red beans. Lower heat to a simmer.  Partially cover pot and cook for 1½ – 2 hours, stirring occasionally. Season with salt and pepper to taste.


Serve with sour cream, grated Monterey jack cheese and corn bread.  Or toss in a cup or two of cooked cubed butternut squash.


Dreaming of fish tacos. March 13, 2013

Filed Under: Chili seasoning - Sue Fuirst @ 4:08 pm
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With all the sunshine of the past few days and spring soon upon us, I’ve started dreaming of fish tacos.  Even if the weather still feels a bit chilly, these will jump start the warm spirit of the new season.  Enjoy!

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Two Tacos

Fish Tacos:

1 pound white flaky fish, such as cod, flounder, grouper

¼  cup canola or grape seed oil
1 lime, juiced
2 heaping teaspoons Basics Fuirst Chili Seasoning

2 cups panko (Japanese bread crumbs)




Black Bean Tacos:

1 Tb olive oil

2 Tb finely minced white onion

2 heaping teaspoons Basics Fuirst Chili Seasoning

2 15-oz cans black beans, rinsed and drained


Lime Crema Cabbage:

¼ cup mayonnaise

½ cup sour cream or crème fraiche

½ lime, juiced

pinch of Basics Fuirst Chili Seasoning

3-4 cups shredded white cabbage


10 corn tortillas


Garnish: chopped tomatoes, salsa, avocado, onions


Prepare the cabbage:

In a large bowl, whisk together sour cream, juice of ½ lime and pinch of Basics Fuirst Chili Seasoning.  Place cabbage in bowl and toss to combine.  Refrigerate for ½ hour or more. Cabbage can be made earlier in the day and kept refrigerated.


Prepare the fish:

In a medium size glass bowl, whisk together oil, lime and Basics Fuirst Chili Sesaoning. Slice the fish crosswise into 1” pieces and place in bowl with marinade.  Refrigerate for ½ hour.


Preheat oven 400°.  Cover a baking pan with silpat or foil.


Place panko in a plate or shallow bowl.  Remove the fish from the marinade and dredge in the panko.  Place breaded fish on prepared baking pan.  Discard remaining marinade. fish can be completed earlier in the day and refrigerated on baking sheet.  When ready to cook, place fish in hot oven and cook for 12 minutes.


Prepare the black beans:

Heat the oil in a medium saucepan over a medium flame.  Add the onions and cook for 5 minutes to soften.  Add the Basics Fuirst Chili Sesaoning.  Continue cooking for 5 more minutes.  Add drained beans to pan.  Stir and mash beans until paste-like.  Add a few drops of water if they get too dry. Transfer to a serving bowl.  Beans can be made earlier in the day and kept refrigerated. If cold, add some water and microwave for 1 minute or so to warm.


Place tortillas on a plate and warm for 10 seconds in the microwave.



Place a warm tortilla on a plate.  Top with cooked fish or beans and cabbage.  Add additional garnish if desired.  Fold and Enjoy!

Serves 5.










Taking Even More Liberties With Cassoulet February 27, 2013

Filed Under: Cassoulet seasoning - Sue Fuirst @ 9:33 pm
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Basics Fuirst is so cutting edge! This Wednesday’s dining section had an article entitled Taking Liberties with Cassoulet.  Did you see it? The author, David Tanis, maintains that the French take Cassoulet very seriously and referred to the cold weather favorite as “an extremely particular kind of baked-bean dish, one accompanied by a lot of lore, legend and strong opinion. Once you have decided whose recipe to trust, there is work ahead of you. To make a proper Cassoulet is a labor of love (several days’ worth, in fact).”

I’ve been making my wonderful Cassoulet-style stew using Basics Fuirst Cassoulet Seasoning for years. Plus, it only takes about an hour.  Of course, I’m not French, so I don’t have to adhere to the French food rules.  Follow along and feel free to take even more liberties.  And before winter ends make a comforting and delicious chicken, sausage and bean stew and call it Mock Cassoulet!



  • 1 tablespoon olive oil
  • 1 ½ lbs boneless chicken thighs
  • ½ lb French-style garlic sausage or kielbasa, sliced into ½” half-moons
  • 3 large carrots, sliced into 1” rounds
  • 1 large onion, halved and thinly sliced
  • 3 garlic cloves, minced
  • 2 cups chicken broth
  • ½ cup white wine
  • 1 heaping tablespoon Basics Fuirst Cassoulet Seasoning
  • 1 bay leaf, optional
  • 2 19 oz cans white beans, rinsed and drained
  • Kosher salt and ground black pepper, optional



Heat olive oil over medium heat in a large pot.  Add chicken thighs and cook on all sides.  Transfer chicken to a plate.  Add the sausage to the pot and cook until brown. Transfer sausage to the plate with the chicken.


Drain most of the oil from pan. Add carrots, onion and garlic and cook over medium heat and cook until vegetables are soft.


Return chicken and sausage to the pot with the vegetables.  Pour in chicken broth, wine, Basics Fuirst Cassoulet Seasoning and bay leaf. Partially cover pot and lower heat.  Simmer for 30 minutes, stirring occasionally.  Add white beans and cook for an additional 45 minutes. Season with salt and pepper, if desired.


Ladle into bowls and serve with a rustic bread. Serves 6-8.


More snow heading east, oh my! February 22, 2013

Filed Under: Chili seasoning - Sue Fuirst @ 10:29 pm
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Snow in the mid-west and more snow heading east!  All I can say is SOUP!  Here’s an easy and quick one for the weekend ahead.  Add salad and a loaf of bread for a delicious lunch or dinner.  If you choose to cook it Sunday then make it Oscar-worthy and put on a gown and tux.

Black Bean Soup

1 tablespoon olive oil

½ medium onion, minced

2 cloves garlic, minced or crushed with a garlic press

1 small green pepper, diced

1 heaping tablespoon Basics Fuirst Chili Seasoning

2 15-oz cans black beans, rinsed and drained

4 cups water, vegetable or chicken stock



Heat olive oil in a large saucepan pan set over a low to medium flame.  Add onions to pan and sauté until softened, about 3 minutes.  Next stir in garlic and peppers and sauté for 5 more minutes.  Add Basics Fuirst Chili Seasoning and stir.  Let cook for 5 more minutes or until peppers are no longer crisp. Add black beans cover with water or stock.  Simmer for 30 mins or so.  With an immersion blender puree half of the soup.  This can also be done with a conventional blender or the soup can be mashed with a potato masher. Thin soup with additional water or stock if necessary.


Garnish with sour cream, chopped avocado, chopped onions, peppers…