Slow Cooker Chipotle Chili

Prep Time: 30 minutes | Total Time: 8 hours 30 minutes | Yield: Serves 12

Ingredients:

  • 1 1/2 cups beef broth
  • 2 (14 1/2 ounce) cans diced tomatoes
  • 1 (8 ounce) cans tomato sauce
  • 1 large can whole green chili peppers
  • 1/3 cup chili powder
  • 2 teaspoons unsweetened cocoa powder
  • 1 jar chipotle chiles in adobo sauce
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano, crumbled
  • 1 teaspoon fennel seeds
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1 -2 tablespoon sugar
  • 4 (15 ounce) cans pinto beans, or whatever kind of beans you have on hand
  • 1 -3 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 large yellow onions, chopped
  • 1 green bell peppers, diced
  • 2 lbs beef stew meat, cut into small cubes
  • 1/4 cup all-purpose flour

Directions:

  1. Put chipotle chilis and whole green chilis in food processor and dice. Set aside.
  2. Put first 13 ingredients in crock pot with 1 tablespoon of the sugar, mix well, add pinto beans.
  3. Turn crock pot on low.
  4. Heat some olive oil in a large skillet sauté garlic, onions and green pepper for 4-5 minutes.
  5. Add to crock pot.
  6. Dredge the beef in the flour and brown in skillet.
  7. Add more oil, if necessary
  8. Add to slow cooker and stir well.
  9. Cook 8 hours.
  10. Taste check; for acidity if necessary add more sugar, salt.

Notes: This is spicy and extremely good. Could be frozen, but I always invite people over and they eat it all. Makes a full slow cooker pot.

Recipe Origin:  Adapted from a Food.com recipe.

Meatballs

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: Serves 4

Ingredients:

  • 4 eggs
  • 2 C dry bread crumbs or oatmeal, or a combination
  • 1/2 C finely chopped onion
  • 1 TB salt
  • 1 TB Worcestershire sauce
  • 1/2 tsp pepper
  • 4 pounds lean ground beef

Directions:

  1. In a large bowl, beat the eggs and add the next 5 ingredients. Mix well.
  2. Add ground beef and mix well with your hands. Shape into 1 inch meatballs, about 1 TB per meatball.
  3. Place on a baking sheet. I like to line mine with parchment to make clean up easier.
  4. Bake in a 400 degree oven for 10-15 min. until no longer pink.
  5. Drain on a paper towel lined pan and cool.
  6. This makes about 5 batches of 30 meatballs each.

Notes: Pack in freezer bags of 30 each. It is so easy to pull out what you need for a quick week night dinner, no need to thaw, but takes a little longer for them to heat up.

Recipe Origin:  No idea.

Lasagna

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: 1 lasagna

Ingredients:

  • 8 ounces lasagna noodles
  • 1 1/2 pound ground beef
  • 1/2 cup minced onions
  • 1 TBSP chopped garlic
  • 1 tsp salt
  • 1/2 tsp garlic salt
  • 1 (32 ounce) jar spaghetti sauce   (or 2- 26 oz jars)
  • 1 (16 ounce) package large curd cottage cheese
  • 1 15 oz package ricotta cheese
  • 1 egg
  • few dashes grated nutmeg
  • 1 pound mozzarella cheese, shredded

Directions:

  1. Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water for 8 to 10 minutes, or until al dente; drain. Or you can soak noodles in a pot of hot tap water for 20 minutes, drain, and not cook them.
  2. In a large skillet over medium heat, saute ground beef, onions, garlic, salt and garlic salt until meat is brown. (Can add 1 tsp dried oregano, and 1 tsp Italian seasoning at this point if desired).
  3. Drain excess fat, add spaghetti sauce to beef mixture, and bring to a boil. Reduce heat, and simmer for 15 to 20 minutes.
  4. Combine cottage and ricotta cheeses, 1 or 2 eggs, and few dashes of nutmeg.
  5. Preheat oven to 350 degrees F (175 degrees C). Spray Pam in a 9×13 inch glass baking dish.
  6. Line bottom of pan with three lasagna noodles.
  7. Spread 1/3 of sauce mixture over noodles.
  8. Layer 1/3 of the cottage and ricotta cheese mixture over the sauce.
  9. Sprinkle 1/3 of the mozzarella over the cottage cheese.
  10. Repeat this layering process until all ingredients are used up.
  11. Bake in the preheated oven for one hour.
  12. Let stand for 10 minutes before serving.

Notes:

Recipe Origin: No idea.

Friendly Lasagna

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: Makes 2. Keep one, give one to a friend. Or freeze it.

Ingredients:

  • 16 oz box lasagna noodles
  • 2 lbs ground beef
  • 1/2 cup minced onions
  • 1  tsp salt
  • 1 tsp garlic salt
  • 2 (32 oz) jars spaghetti sauce (or thereabouts. I can never seem to find 32 oz. jars)
  • 1 (32 oz) container large curd cottage cheese
  • 2 lbs mozzarella cheese, shredded

Directions:

  1. Preheat oven to 350 degrees F. Spray Pam in a 9×13 inch dish.
  2. Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water for 8 to 10 minutes, or until al dente; drain. Or you can soak noodles in a pot of hot tap water for 20 minutes, drain, and not cook them. Or you can use the kind of noodles that don’t need cooking.
  3. In a large skillet over medium heat, saute ground beef, onions, salt and garlic salt until meat is brown.
  4. Add 1 tsp dried oregano, and 1 tsp Italian seasoning
  5. Add spaghetti sauce
  6. Line bottom of pan with three lasagna noodles.
  7. Spread 1/3 of sauce mixture over noodles.
  8. Layer 1/3 of the cottage cheese over the sauce.
  9. Sprinkle 1/3 of the mozzarella over the cottage cheese.
  10. Repeat this layering process until all ingredients are used up. Finish with mozzarella on top.
  11. Bake for one hour.
  12. Let stand for 10 minutes before serving.

Notes: I have nicknamed this “Friendly Lasagna” because it makes 2. I always seem to have a friend who needs one.

If you want to add veggies, add ½ box of 10oz frozen, chopped spinach to meat mixture while cooking. Also, can sautee mushrooms and add after meat layer.

Recipe Origin:

Someone at church gave this to me one day and asked me to make it for some teenagers that were having a lock in at the church. This is really a surprisingly easy and good lasagna!