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.

BBQ Beef Sandwiches

This is an old and easy favorite:
1 slab of beef brisket -- at least 4 lbs
1 bottle of your favorite BBQ sauce -- I use Safeway brand hickory barbecue sauce

Put the brisket fat side down in your slow-cooker (Crock-pot). Pour the BBQ sauce over it. Cook on low for 8-10 hours.
Then take out the brisket and shred it (using two forks, pull the meat apart in opposite directions until it looks, well, shredded).
Put the meat back in the pot with the leftover BBQ sauce and stir.

Toast or warm your favorite bun. My favorite is Kaiser rolls, but hamburger buns work well too.
Put the meat on the bun, and enjoy a taste of BBQ heaven.

Good with fresh corn on the cob, baked beans, etc.

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).

Lil' Cheddar Meat Loaves

Like most freezer meals this one can be doubled, tripled, etc. if you have the space. I like this recipe because you can make the loaves into individual servings based on who you are cooking for.

Loaves:
1 egg
3/4 cup milk
1 cup cheddar cheese, shredded
1/2 cup oats, quick
1/2 cup onion, chopped
1 tsp. salt
1 lb. ground beef, lean

On Hand:
2/3 cup ketchup
1/2 cup brown sugar
1-1/2 cup mustard, prepared

Assembly Directions:
In a bowl, beat the egg and milk. Stir in cheese, oats, onion and salt. Add beef and mix well. Shape into eight loaves. Flash freeze until solid. Divide into airtight plastic freezer containers; date and label with serving directions; then freeze.

Serving Directions:
Thaw. Combine ketchup, brown sugar and mustard; spoon over loaves. Place in a prepared baking dish. Bake at 350º for 45 minutes or until meat is no longer pink and a meat thermometer reads 160º.

One recipe makes 8 loaves.