Chili

 2 lb Beef Roast Cubed

1 Tb Salt

2 Tb Olive Oil

3 Bell Peppers

2 Onions

1 Jalepeno

5 C Water

1 Large Can Whole Tomatoes

1 small can Tomato Paste

1 Large can Tomato Sauce

2-3 Tb Better than Bullion Beef

1/4 C Chili Powder

2 Tb Cumin

2-3 Tb Garlic

2 Tb Salt

4 Bay Leaves

**5 C Cooked Pinto Beans 

Optional: 1/2 C Jack Daniels

**See recipe for Pinto Beans

Cut roast in to small pieces. In a pot add olive oil and garlic and heat up. Add meat and 1 Tb salt and cook until browned. Remove meat and place in a bowl. In the pot add diced up bell pepper, onion,  and jalapeño. Cook for 5 minutes. Add meat back to the pot. If using the Jack Daniels add to the meat and onions and allow to boil for 1 minute. Open the can of whole tomato and roughly cut or squish the tomatoes with your hands add to the pot. Add the rest of the ingredients to the pot. Adjust seasonings to taste. 

Allow to simmer for 4 hours. Remove bay leaves, 

Italian-American Meatballs with Marinara Sauce

2 slices stale Bread
1/3 cup Milk
1 lb Italian Sausage
1 lb Ground Beef
3/4 cup Parmesan Cheese grated
1/4 cup Parsley chopped
2 tea Salt
1/2 medium Onion Grated
2 Garlic Cloves minced
1 Egg beaten
1/2 tea Black Pepper
1/3 cup Olive Oil separated

Quick Marinara Sauce
1/4 cup Olive Oil
1/2 medium Onion diced
4 Cloves Garlic minced
3 (28 ounce) cans whole, peeled Tomatoes roughly chopped
3 sprigs fresh Thyme
1 bunch Basil leaves, chopped
2 tea Salt
1 tea Pepper

Pulse bread in food processor to crumbs and place in bowl with milk. Add sausage, ground beef, parmesan, parsley, salt, onion, garlic, egg, and pepper and mix until combined.

Using your hands gently form the meat mixture into balls. (Be careful to not to pack the meat too tightly as this will make the meatballs too tough) Refrigerate for at least one hour up to 24 hours.  I will double the recipe and freeze the meatballs for future use.

Heat half the oil in a large nonstick skillet over medium-high heat add meatballs careful not to over crowd the pan. Turning as needed to brown all sides of the meatball. Transfer to a plate add remaining oil and cook the rest of the meatballs.

Marinara Sauce

Clean out the skillet heat the oil over medium-high heat. Saute onion and garlic, until lightly browned about 5 minutes. Add the tomatoes, the herb sprigs and basil and bring to a boil. Reduce heat and simmer uncovered for 15 minutes.

Add meatballs to the marinara sauce. Bring to a boil, lower the heat and simmer covered string occasionally until the meatballs are cooked through.

Serve over noodles and top with cheese.

Beef Enchilada Casserole

1 can Cream of Mushroom soup

1 can Green Chiles

1 can Enchilada Sauce

1 lb Hamburger

Tortilla Chips crushed

1-2 cups Shredded Cheddar Cheese

Mix cream of mushroom soup, green chiles and enchilada sauce until smooth. Cook hamburger meat and drain. In a 9x13 pan layer crushed tortilla chips, meat, and sauce making sure you end with sauce. Cover with cheese.

Bake at 350 until Cheese is bubbly and hot about 20 minutes.

Dinner in a Pumpkin

1 Small to Medium Pumpkin
1 Onion chopped
2 T Oil
1 1/2 -2 lbs Hamburger
2 T Soy Sauce
2 T Brown Sugar
4 oz Mushrooms sliced
1 can Cream of Chicken Soup
1 1/2 c Cooked Rice
8 oz Sliced Water Chestnuts

Optional Seasonings
1/2-1 tea Nutmeg
1/2-1 tsp Pepper

Brown hamburger and drain grease out. Add rest of ingredients to hamburger and mix together. Hollow out the pumpkin and fill with hamburger mixture and replace top of pumpkin. Place on cookie sheet and bake at 350 for 1 hour or until Pumpkin is cooked. We like to draw a face on the pumpkin with a perm marker before cooking on Halloween.

Cheesy Enchilada Casserole

1 pound Ground Beef
1 Chopped Onion
2 1/2 C Salsa
1 15 oz can Black or Kidney Beans
1/4 c Italian Dressing
2 T Taco Seasoning
1 tea Cumin
6 Flour Tortillas
1 can Corn (Can use 1-2 c Frozen Corn)
3/4 c Sour Cream (I subbed with Greek Yogurt)
Mexican Cheese
1 Tomato
Cilantro
Lettuce

Brown hamburger with onion drain grease. Mix in salsa, beans, italian dressing, taco seasoning, cumin, corn, sour cream. Place a layer of the mixture on the bottom of a 9x13 pan add a layer of cheese and top with one layer of tortillas. Repeat as many times as needed ending with a good layer of cheese. Cover with foil and cook at 400 for 20-25 minutes. Garnish top with tomato, cilantro, and lettuce.

Goulash

2 pounds lean ground beef

• 1 pound ground turkey or sausage
• 2 large onions, chopped
• 3 cups water
• 1 (29-ounce) can tomato sauce
• 2 (15-ounce) cans diced tomatoes
• 3 cloves garlic, minced
• 2 tablespoons Italian seasoning
• 3 bay leaves
• 3 tablespoons soy sauce
• 1 tablespoon House Seasoning, recipe follows
• 1 tablespoon seasoned salt
• 2 cups dried elbow macaroni
• 2 cups corn

Saute the ground beef and ground turkey over medium-high heat, until no pink remains. Break up meat while sauteing; spoon off any grease. Add the onions to the pot and saute until they are tender about 5 minutes. Add 3 cups water, along with the tomato sauce, tomatoes, garlic, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 20 to 25 minutes.

Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 20 minutes. Turn off the heat, remove the bay leaves, stir in corn, and allow the mixture to sit about 30 minutes more before serving.

**Paula Deen Food Network

Taco Stew

1 lb. Ground Hamburger browned and grease drained
15 oz Pinto Beans (Drained)
15 oz Ranch Style Beans (Drained)
15 oz Kidney Beans
10 oz Rotel (Diced Tomatoes with green chiles)
14.5 Diced Tomatoes
1 1/2 c Corn (you can use one can drained or frozen)
1 Packet Taco Seasoning
1 Packet Ranch Seasoning Mix
Salt and Pepper to taste

After you have cooked and drained the hamburger combine all ingredients in slow cooker for 4 hours on high or 6 hours on low.

Serve with Tortilla chips, Cheese, and Sour Cream