Crockpot Chicken Chili

Crockpot Chicken Chili

2 (15 oz) cans of corn, drained
2 (15 oz) cans pinto beans, undrained
2 chicken breasts, chopped into bite size pieces
3 garlic cloves, minced

Dried minced onion, to taste
Crushed red pepper flakes, to taste
1 tsp. cumin
½ tsp. oregano

Combine everything in a crockpot.  Cook on low 6-8 hours. 

Hot Tamale Soup

Hot Tamale Soup

1 pound ground beef
1 onion, chopped
1 bell pepper, chopped
2 garlic cloves, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
Pinch of ground cinnamon
3 cups chicken broth
1 (14- to 16-ounce) can tomatoes, chopped, with juice
1 (15 ounce) can pinto beans, rinsed and drained
1 cup frozen corn kernels
12 (3 ounce) purchased tamales
Shredded Cheddar cheese

Heat heavy large saucepan over medium-high heat. Add ground beef, onion, bell pepper and garlic and cook until beef is brown, breaking up meat with fork. Add chili powder, cumin, cayenne and cinnamon and cook 1 minute. Add broth and tomatoes with juice. Cover and simmer 30 minutes. Stir corn and beans into soup. Simmer until corn is just heated through. Season soup with salt and pepper to taste. Heat tamales according to package instructions. Place 2 tamales into each of six bowls. Ladle soup into bowls and sprinkle with cheese.

Crockpot Cowboy Beans

Crockpot Cowboy Beans

1 lb dried pinto beans, soaked overnight, drained

1 small yellow onion, diced

1 lb ground beef

1 red bell pepper,chopped

2 Tbsp Worcestershire sauce

2 Tbsp chili powder

1 tsp mustard powder

1 (10 oz) can diced tomatoes with green chilies

1 (4oz) can diced green chilies

2 Tbsp apple cider vinegar

7 C beef broth

Place beans in a crockpot. Brown hamburger and onion in a skillet and when done add to the crockpot. Add remaining ingredients to the crockpot. Stir to combine. Cover and cook on low for 8 hours or until done.

Chili Casserole

Chili Casserole

1 (15 oz) can chili

1 lb ground beef

1 (15 oz) can kidney or pinto beans, rinsed and drained

1 (15 oz) can diced tomatoes

1 (15 oz) can corn, drained

1 onion, chopped

1 box cornbread mix, 8x8 pan size

Prepare cornbread mix according to directions on package and set aside. Brown ground beef with onion in a large skillet. Once ground beef and onion are cooked add in chili, beans, tomatoes, and corn. Mix thoroughly and pour into a 2-3 quart casserole dish, pack down slightly, making the top as even as possible.Top with cornbread batter. Bake according to cornbread directions, this is done when a toothpick comes out clean about 24-30 minutes.

Many Bean Soup and Cornbread

Many Bean Soup

1/3 C great northern beans
1/3 C baby lima beans
1/3 C lentils
1/3 C pinto beans
1/3 C red beans
8 C water
1 onion, chopped
1 celery stalk, chopped
2 garlic cloves, minced
1 bay leaf
1 large ham hock or ham bone.

Soak the beans overnight, drain and place in a large pot with water. Add onion, celery, garlic, bay leaf, and ham hock. Bring to a boil and then reduce heat to low. Cover and simmer until all the beans are tender about 3 hours. Remove and cool the ham hock slightly, remove the meat from the bone and return meat to the pot. Stir and serve.

 
Corn Bread

1 C yellow cornmeal
1 1/2 C flour
3/4 C sugar
4 tsp. baking powder
1 tsp salt
1 C milk
2 eggs
1/4 C oil

Combine everything and mix well, pour into greased muffin tins or a greased loaf pan. Bake at 425 degrees for 20-25 minutes or until golden brown.