Friday, August 27, 2021

Cozy Food Friday!

That means it's time to share a recipe from 
another great cozy mystery!

This week's recipe is . . .
A blast from the past!

What special yum was 
cooking this time 5 years ago? From

Book 8 in the Hayley Powell Food and Cocktail Mysteries, author 
Lee Hollis 
shared this dish with us.



1 tablespoon olive oil
1 pound ground beef
1 onion chopped
2 14-ounce cans diced tomatoes
2 cups fresh pumpkin
1 15-ounce can chili beans
1 15-ounce can black beans
3 tablespoons brown sugar
1 tablespoon pumpkin spice
1 tablespoon chili powder

Feel free to spice this up to your taste.


Heat the tablespoon of olive oil in a pan on the stove on medium heat; add your ground beef chopping it up with a spoon and cook until brown. 

Add the ground beef and all the ingredients to the Crock-Pot , stirring to combine all the ingredients. 

Set on low heat and cook for 6 hours. 

I like to eat my bowl of chili with a big slice of buttered cornbread. It's so darn good on a chilly evening. ~ Hayley

With cold weather coming (very soon I hope), and pumpkins a plenty, this is the perfect recipe for a hearty dinner!


Are you a fan of pumpkin?
Are you a fan of chili?
What's your thought on them together?

I hope you enjoyed this Cozy Food Flashback!

Don't forget to check out all the great series from author Lee Hollis!

About Lee Hollis

Holly Simason
Holly Simason is an award winning food and cocktails columnist who worked for the Mount Desert Islander newspaper in Bar Harbor, Maine for ten years.
While working at the paper, she won her first award for her column in 2010. It was at that point her brother Rick Copp saw an opportunity. He writes mysteries and she writes recipes. Combine the two for a new book series. They would write under a pen name comprised of their middle names “Lee” and “Hollis”. And the successful Hayley Powell Food & Cocktails Mystery series was born.
Holly now resides on the Crystal Coast in North Carolina where she continues to write the popular series with her brother. She is also busy creating and testing new recipes for a future Hayley Powell cookbook.
Holly continues to visit her home town of Bar Harbor every summer where the series is set to reconnect with friends and keep her Maine roots intact.
Any similarities between her and Hayley Powell are strictly coincidental.

Rick Copp
Rick Copp is a veteran TV and Film scriptwriter whose many credits include The Golden Girls, Wings, Teen Titans, The Brady Bunch Movie, Scooby Doo, Barbershop among many others. Currently he writes, produces and stars in the hit web series Where the Bears Are.
In 2003, he wrote his first comedic murder mystery The Actor’s Guide to Murder, which was followed by two sequels. He also penned a 2007 stand alone novel Fingerprints & Facelifts and a 2010 graphic novel Celebrity Zombie Killers. Once he read his sister’s food and cocktails column, he became an instant fan of her recipes and it was his editor at Kensington Publishing who first suggested a cozy mystery series with recipes featuring an intrepid food columnist with a nose for crime solving.
Rick bounces back and forth between LA where he continues to work on TV and film projects and Palm Springs, California where he writes the Hayley Powell Food and Cocktails Mystery series.

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  1. Interesting. Definitely needs cornbread to go with it.
    Happy Friday, Lisa!
    Pat T

  2. Love chili and love pumpkin (in dessert forms), but have never thought of combining the two. I would love to be where I could sample it.
    2clowns at arkansas dot net