Our Favorite Beef Chili

Chili
1 lb. beef for stew
1 cup chopped onion
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
1/2 cup green pepper
1 (15 oz) can dark red kidney beans, rinsed and drained
1 (8 oz) can tomato sauce
2-3 tsp of chili powder
1/2 tsp dried basil
1/4 tsp pepper

Cook beef, onion, and garlic in pan until onion is tender. I put this mixture in the crockpot on low one day before I want to serve the chili. This might be unnecessary, but I like the beef to be very tender. In the morning I pull apart the beef and add all the other ingredients. Cook on low for 6-8 additional hours. I always double this recipe.
Optional: serve with sour cream, cheddar cheese, and fritos.

Crockpot White Chili

So simple and easy! Using the crockpot is great for summer!

1 Lg. jar of Great Northern Beans (40-45oz.)
1 Lg. jar of salsa (16 oz.)
1 Lg. can of chicken (in a can like tuna)
1 Tbsp. groud cumin

Combine ingredients in a crock pot and stir.
Cook for 4-5 hours on low.
Top with shredded mozzarella cheese.

Crockpot White Chili

This is cooking in my crock pot for dinner. I doubled it to freeze some-it smells delicious!

Crockpot White Chili

-16 oz bag of frozen white corn
--2 cans of White Beans
--1 4 oz can of green chilies
--1/2 chopped white onion
--2 minced cloves garlic
--1 cup vegetable broth
--juice from one lemon
--1 1/2 t cumin
--1/2 t Italian seasoning
--salt and pepper to taste
--mozzarella cheese (optional)

Put everything in crockpot except cheese!

Cincinnati Style Chili

This chili is Jer's favorite thing that I make. It is actually a recipe that my mom came up with herself to copy the Cincinnati style chili that she loved. Cincinnati style means that you serve it over spaghetti - it really is good, just try it! And it's super easy too!

1 lb. gr. beef
1 can (15 oz.) Brooks Chili Hot Beans
2 cups tomato juice or V-8 juice (I use V-8)
1/2 -3/4 tsp ground cumin
dash cinnamon, dash tabasco (I sprinkle these around the pot a few times)
salt and pepper to taste
cheddar cheese

Fry ground beef with salt, pepper and onion powder (or diced onions if you like them, we don't)
In a large sauce pan combine browned gr. beef, chili beans, V-8 juice, and spices. Let simmer for about a 1/2 hour.
Serve over spaghetti and top with shredded cheddar cheese.

*Just a side note - lately I've been doubling the recipe except for the gr. beef, and only adding 3 cups of V-8 juice. You can't tell that there is any less meat and it's cheaper and makes lots extra for leftovers or freezing or topping baked potatoes! Mmmmm...