Chili

We make chili pretty often, even when it isn't cold out, but it's one of our favorites when the weather is chilly. So warm and satisfying and hit heats up well for lunch the next day.

I don't make it spicy at all, instead letting each person add spices and sauces to increase the heat level. This way it's always safe for my kids to eat (and me, since I am not a big fan of super spicy!)

Chili

1 lb Ground Beef
1 Onion, chopped
1 Bell Pepper, chopped
2-4 cloves Garlic, minced
4 cups V8
2 cups Beef Broth
2 cans Diced Tomatoes
2-3 cups Beans, cooked (or 2 cans, rinsed and drained)
2-4 Tbsp Chili Powder
1 Tbsp Cumin
2 tsp Basil
2 tsp Oregano
Salt and Pepper to taste

Brown ground beef with chopped onions and peppers. Add garlic toward the end of cooking. Drain fat if desired.  Add remaining ingredients and heat to boiling, then cover and reduce to simmer for 30 minutes. Serve. We love it with sour cream and shredded cheese.

You can also make this in the crock pot - begin the same, just put the meat mixture and remaining ingredients into the crock pot to heat through and cook for several hours. It'll be ready when you are. :)

Layered Mexican Dip

 
This is our favorite GAMEDAY food!

Mexican Taco Layer Dip

1lb ground beef
Taco seasoning (use a packet or make up your own with cumin, chili powder, etc.)

Beans, optional - Black Beans, Refried Beans, whatever beans you like, or skip them

2 cups Sour Cream or Plain Yogurt or a combination
Taco seasoning (one packet's worth)

Tomatoes, diced and/or Salsa
Lettuce, shredded
Cheese, shredded (cheddar, monterey jack, colby/jack mix, whatever you like)

Green Onions, optional

Brown ground beef. Drain, add 1/4-1/2 cup of water and the taco seasoning. Stir well and let thicken. If using black beans, you can mix them in.

Mix taco seasoning with sour cream or yogurt. Spread into the bottom of a 13x9 inch casserole.

If using refried beans, you can add them here.

Layer on the ground beef, and then the tomatoes, lettuce, cheese and green onion. Add olives if you like. Anything goes!

Refrigerate if not eating right away. Serve with chips, or on a salad.

Cooking Dry Beans in Slow Cooker

My 2013 "resolution" (though I hate to call it that) is to be more conscious of spending. Food is easily our biggest expense, since we get a lot of fresh food and organics. One of the big ways I save on our grocery bill  is by cooking dry beans instead of buying cans. I tried it on the stove several times (and several ways) and hated it, but then I discovered using the crock pot is EASY and I can make up a bunch ahead and freeze it. Then when it's time to cook, I just pull a package from the freezer, the same as if I were grabbing a can from the pantry. Remember that unless you add salt to your beans (I don't) you'll need to adjust the seasoning in your recipes.

Add dry beans to slow cooker - mine is a 6-quart and I cook 2lbs at a time.

Fill with water until about an inch from the top. Let sit overnight (or all day). Drain and rinse, then pour back into the slow cooker and fill with water again. You can cook them on low overnight (or all day), or set it high for a while and then to low if you want them to go a little faster.

Drain and rinse, then portion them out and freeze or use right away.