Easy Peasy Chili!

Ok, so I don't have any food in the house and I had to try to come up with something for dinner tonight. This is what I came up with and it was TASTY!

Easy Peasy Chili

1 can Pinto Beans
1 can Black Beans
1 can Petite Diced Tomatoes
1 can Green Enchilada Sauce
1 c. beef broth
1 Tbsp. Chili Powder
1 tsp. Garlic Salt
Onion Flakes (depends on how oniony you want it, I did a couple shakes)
1/2 tsp. Cayenne Pepper
1/2 tsp. Cumin
Salt and Pepper to taste

In a large pot combine all ingredients, bring to a slight boil and then bring it down to low heat. Cover and let simmer until heated through. (I let it simmer for about 45 minutes to an hour just because Greg wasn't home yet.)

Serve with cheese and sour cream. I made rolls to go with it but Greg said it was really good with chips crushed into it as well.

Serves 4

**I didn't have any ground beef but I would recommend adding a pound of ground beef to the recipe. I would season the beef with all of the seasonings and then add it to all the other ingredients.

ENJOY!

Tamale Pie

A good hearty meal for the mountains or home

Ingredients:
2 Cans Chili
1 can Enchilada Sauce
½ Cup onions
1 small can chopped green chilies (optional)
8 tamales cut in half lengthwise
2 ½ Cups shredded cheddar and Monterey jack cheese

Directions:
Layer twice in 9x13 pan and end with cheese
Cook at 375o for 30 minutes.

White Chicken Chili

Ingredients:3 cans navy beans (Don't Drain)4 cloves garlic, minced
½ c. butter
¼ c. flour
¾ c. chicken broth
2 c. half & half
1 tsp. tabasco
1½ tsp. chili powder
1 tsp. cumin
1/4 tsp. salt
½ tsp. pepper
8 oz. can chopped green chilies
2 lbs. boneless skinless chicken breasts, chopped
1½ c. Monterey Jack cheese, shredded
½ c. sour cream

Directions:
Saute garlic in 2 tsp. butter, brown chicken. Add remaining butter & whiskin flour.
Add broth and half & half, stirring constantly. Simmer for 5minutes. Stir in spices and then add everything except for the sour cream.Simmer for 20 minutes. Just before serving add sour cream.

I got this recipe from an old coworker. It is really yummy with tortilla chips!

Crockpot Beefy Taco Bean Soup

2 lbs. rump roast (I use either hamburger or boneless/skinless chicken breasts)
1 pk taco seasoning
1 can Mexican style diced tomatoes (15 oz.)
1 small can green chiles
1 can tomato sauce (8 oz)
1 onion - chopped
2 beef bouillon cubes (I have also used beef stock which makes it a little less chili-like - but still very tasty!)
2 cans red kidney beans, (15 oz. each), rinsed, drained
Shredded cheddar cheese

Cut roast into bite sized chunks. Roll in taco seasoning and add to crock pot. Then add the tomatoes, chiles, tomato sauce, onion, and bouillon cubes. Cover and cook on LOW 6 hours or until meat is tender.

Add the drained beans and cook until the beans are heated through; around 30 minutes. Serve topped with cheese, and/or the toppings that you like. (I like to top it with sour cream, guacamole, olives and cheese. Then I cut flour tortillas into triangles and fry them up like chips - use that instead of a spoon - DELISH!)

I found this recipe at Cooking Cache.