Chili Skillet (from Kendra Z.)

1 lb . ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 tsp. garlic powder
1 c. tomato juice (or undrained diced tomatoes)
1-8 oz. can kidney beans, undrained
4 tsp. chili powder
1 tsp. dried oregano
1 tsp. salt
1/2 cup uncooked long-grain rice
1 cup corn
1/2 cup sliced black olives
1 cup shredded cheese

In a large skillet over medium heat, cook beef, onion, pepper, and garlic until meat is brown and vegetables are tender. Drain fat. Add the tomato juice, kidney beans, chili powder, oregano, salt, & rice; cover and simmer about 25 minutes or until rice is tender. Stir in corn and olives; cover and cook 5 minutes more. Sprinkle with cheese, cover and cook only until cheese melts.

Ok--this is the real recipe, but I usually cheat when I make this so that it's a quick but yummy dinner. I open a few cans of chili or use leftover homemade chili. Then I mix it with pre-cooked brown rice and shredded cheese and cook unti heated.

Beef and Beans Over Rice (or Steak Chili)

1 Tbsp. prepared mustard
1 Tbsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. minced garlic
1 lbs. round steak
1 cans kidney beans, drained
1-14 oz. can diced tomatoes
1/2 chopped onion
1 tsp. beef bouillon
cooked rice (I use the Foolproof Brown Rice recipe)

Cut round steak into strips, coat in mixture of first 5 ingredients then place in crockpot. Add the tomatoes, onions, and bouillon. Cook on low for 6-7 hours. Add kidney beans for the last 30 minutes. Serve over rice or mix with rice before serving (I mix it together).

Crockpot white chicken chili

4 cups chicken breasts, cubed
1/2 to 1 cup chopped onion
3 tsp minced garlic
4 to 5 cups chicken broth
4 tsp ground cumin
3 tsp dried oregano or Italian seasoning
1 1/2 tsp salt
3/4 tsp. Tabasco (or more, to taste)
5 cans great northern beans, drained, rinsed (or 2 lbs. dry, pre-soaked)
2 cans corn, drained (optional--I've never added this)
6 Tbsp chopped fresh cilantro, optional

Mix all ingredients in crockpot. If using canned beans, cook all other ingredients for 4 to 5 hours (or until chicken is tender) then add beans, corn & cilantro (both optional) and cook for 30 more minutes. If using dry beans, cook all ingredients together all day, adding optional corn and cilantro for final 30 minutes.

Crockpot Chili

This is another recipe that made a HUGE pot. My crockpot is 7 quarts, and it was completely full. If we get tired of the leftovers, I just freeze them for later.

3 lb. dry beans, pre-soaked (kidney or a mixture of kidney and pinto or red...)
2 cans diced tomatoes
1 14 oz. can tomato sauce
3-4 T. cumin
2/3 c. chili powder
onion, diced
ground beef, browned
1 t. garlic powder (could probably be increased)
salt to taste (I add it at the end, it's supposed to make the beans cook better)
water (cover beans..add more later if it's getting low)

Combine all ingredients in the crockpot. Cook all day, until beans are tender. If we want more heat, we add tabasco.