Beefy Crock Pot Chili

This is Josh's "recipe" for the chili he took to our ward's annual chili cook off. It was my favorite one though I might be a little bit partial.

2 lbs chuck roast
2 cans pinto beans (drained, washed)
2 cans kidney beans (drained, washed)
2 cans black beans (drained, washed)
2 cans corn (drained, washed)
2 cans chopped tomatoes (not drained)

1 pint package of small sweet peppers, or 2-3 bell peppers (of different colors), chopped
1 onion, chopped
1 cup water
2-4 jalapenos and/or 1-2 habaneros, to taste
2 Tbs jarred minced garlic*
3 Tbs chili powder*
1 Tbs salt*
2 tsp oregano*
Any other spice you think sounds good (black pepper, red pepper flakes, shriracha chili sauce, paprika, etc.)*

* These measurements are my best estimate of what I do and are by no means exact. I will usually taste it a few times as it’s cooking and throw in some more of whatever I think it still needs.


Put the roast in the crock pot. Throw everything else in on top of it and simmer for 5-8 hours. Yes, I just put the roast in raw. After about 4-5 hours, fish the roast out again, it should be tender. Shred the roast and put it back in the chili. Let it simmer for a couple more hours, or until dinner time.

Taco Salad

We had this for dinner last night and I was reminded how much I like this simple dinner.

1 lb ground beef
1 can black beans
1 can kidney (or pinto) beans
1 can corn
Liberal amount of Taco Seasoning

Brown the beef until fully cooked (I then rinse the meat under running water leaving a little water in the pan), then add the rinsed beans, drained corn and taco seasoning. Allow to simmer until heated through and slightly thickened.

Serve with the following (toppings optional depending on your own taste and what you have on hand):

Crushed tortilla chips
Lettuce
Shredded Cheese
Tomatoes
Green onions
Olives
Cilantro
Avocado or Guacamole
Sour cream
Ranch dressing
Salsa
etc.

I usually layer tortilla chips on the bottom with meat/beans then cheese then lettuce on top with the other various toppings after that. But really it doesn't matter what order you do it in because the best way to eat it is all mixed up.

Meatball Stew

This stew is one of our favorites, and it’s really colorful. If you don’t feel like making the meatballs, you can also use store bought ones. Just heat them up according to the package directions and add to the stew at the end.

Oven 350F      Prep 10 min.    Bake 20 min.    Cook 20 min.

8oz. Lean hamburger
1 slice bread, crumbled
1 egg while
1 Tbs. Dry minced onions
¼ tsp. garlic powder

3 ½ C. water
1 can Garbanzo beans/chick peas, rinsed and drained
1 can Italian style stewed tomatoes
1 4oz. can sliced mushrooms
1 tsp. beef bullion
1 tsp. Italian seasoning
½ cup bowtie or other small pasta
5 oz. frozen spinach, thawed and drained

1. Heat oven to 350F. Mix hamburger, bread, egg white, onions, and garlic powder together in a bowl. Shape into ¾ inch balls, place on a cookie sheet and bake for 20 minutes. Keep warm.

2. Meanwhile, heat water, beans, tomatoes, mushrooms, bullion and Italian seasoning on stove to boiling. Add pasta and cook until tender but still firm. Add spinach and meatballs. Heat through. Makes about six cups (4 main dish servings).

Hummus without Tahini

This is a Middle Eastern dip that can be served with crackers, pita bread, beagle chips, fresh vegetables, or whatever else you like. This hummus is more mild then most. My kids don't like the strong taste of tahini (sesame paste), but they love this version.  You can also try using other varieties of beans such as great northern or black beans.

1 can Garbanzo beans/chick peas, rinsed and drained (or 1 1/2 cups soft cooked beans)

1/4 C. Olive oil

1 Tbs. Lemon juice

1 tsp. Cumin (ground)

Blend all ingredients together until smooth and creamy. If needed, thin with 1 Tbs. water or olive oil until desired consistency is reached.

Bush's Black Bean Burgers

Cami was telling me about her black bean burgers and said she would post the recipe up here. She didn't and so I was forced to scour the internet for something else. Here's one that I tried and liked. It was a little more pancake-y than I expected but it was good. They actually tasted better the next day. We don't have a grill so I cooked them on my stove.

2 cans (15 ounces each) BUSH'S BEST Black Beans, rinsed and drained
½ cup whole wheat or all-purpose flour
¼ cup yellow cornmeal
½ cup chunky salsa
2 teaspoons ground cumin
1 teaspoon garlic salt
Hamburger buns

Place beans in food processor; process until fairly smooth. Add flour, cornmeal, salsa, cumin and garlic salt. Process until well combined. Spoon mixture into 6 balls on a large plate and refrigerate at least 1 hour or up to 4 hours before cooking.

Heat barbecue grill or ridged grill pan over medium heat. Coat grill or pan lightly with oil. Form each ball into a 4-inch patty about ½-inch thick. Place the patties on the grill or in pan and cook until browned and heated through, 4 to 5 minutes per side.

Serve on hamburger buns with your favorite toppings.