Chili

-Gwen S.

2 cups dry beans or 3 (15 oz) cans pinto beans (ranch style beans)

2 8 oz cans tomato sauce

2 cups tomato juice

1 Tbs chili powder

1/2 tsp cumin

1 pound ground beef

salt and pepper to taste

1 cup chopped onion

If using dry beans, cover beans with cool water and soak overnight.  Cook until tender.

To cooked beans or canned beans, add tomato sauce, tomato juice, and seasonings.  Brown ground beef and onion, season with salt and pepper.  Add drained cooked beef to bean mixture. 

Simmer for one hour or longer, stirring occasionally.  

Makes 10-12 1 cup servings.

Crock Pot Chili

-Amy B.

1 pound ground beef or turkey

3/4 cup chopped onion

2 cans diced tomatoes

1 can tomato sauce

2 cans pinto beans (I like to add 1 can black beans and 1 can pinto beans instead)

1 can kidney beans

1 can corn

2 Tsp chili powder (add more if needed)

salt

pepper

Put all ingredients into crock pot but beef, onion, salt, and pepper.  While that is warming up, cook teh beef with onion and season with salt and pepper.  Add to chili when cooked through.  Cook on high for 4 hours.  Top with cheese and sour cream.

Joyce's Chili

- Janis M.

  1 large  can of kidney beans
  1 can  tomato soup
  1 package  Schillings chili seasoning mix
  1 pound  hamburger

Brown meat, drain fat, mix in rest of the ingredients. Cook for 20 minutes and serve.

                                    - - - - - - - - - - - - - - - - - - -

Per serving: 1470 Calories (kcal); 61g Total Fat; (37% calories from fat); 64g Protein; 170g Carbohydrate; 177mg Cholesterol; 2648mg Sodium
Food Exchanges: 10 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates

NOTES : JoAnn V. gave me this recipe that she got from Joyce A. It is very tasty, quick, and easy.

Jamie's Chili

-Delores D.

     Courtesy Jamie Deen

1 pound mixed ground beef and sausage, browned and drained

1 medium onion, diced

1 green bell pepper, diced

2 cups chopped celery

2 (28 oz) cans diced tomatoes

1 (28 oz) can whole, peeled tomatoes

Ground cumin

Chili powder

1 (14.5 oz) can pinto beans, drained and rinsed

1 (14.5 oz) can black beans, drained and rinsed

1 (14.5 oz) can kidney beans, drained and rinsed

1 pkg chili seasoning mix

In a skillet, brown ground beef and sausage, drain and set aside

Spray large pot with nonstick cooking spray and heat over medium heat.  Add the onion, green pepper, and celery and saute briefly.  Stir in the diced and whole tomatoes.  Add cumin and chili powder, to taste, and cook for about 8 minutes or until vegetables are tender.  Add the beans, browned meat, and chili seasoning.  Partially cover, and let simmer for 4 hours.

Serve with cheddar cheese, sour cream, and green onions.