Crock Pot Chili

1 lb. ground beef, browned
1 medium onion, chopped
1 clove garlic, minced
1-2 Tablespoons chili powder
1 40 oz. can green chilies, diced
1 28 oz. can whole tomatoes (1 quart)
3 16 oz. cans kidney beans, undrained
1 6 oz. can tomato paste

Put in large crock pot, cook on low all day.
Mix the night before and refrigerate to cook the next day. Can freeze the mixture to cook later.

White Chili with Chicken

1 lb boneless chicken
1 medium chopped onion
1 1/2 teaspoons garlic powder (or one fresh clove)
1 tablespoon vegetable oil
31 oz great northern beans -- rinsed and drained
14 1/2 oz chicken broth
8 oz chopped green chiles
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon oregeno
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream

Saute chicken, onion, garlic in oil until chicken is no longer pink. Add beans, broth, chilies, & seasonings. Bring to boil. Reduce heat; simmer, uncovered for 30 minutes. Remove from heat and add sour cream and whipping cream.

Zucchini Corn Chili

2 Tablespoons Olive oil
3/4-pound Ground Beef
1 Cup Onion, Chopped
3 Teaspoons Garlic Chopped
2 Cups Zucchini Diced (I use 2 good-sized zucchini)
2 Pounds Canned Diced Tomato
1 Pound Canned Cream Corn
8 Ounces Tomato Sauce
1 Pound Canned Beans
1 Bay Leaf
1-Teaspoon Salt
1/2-Teaspoon Black Pepper
1 1/2 Teaspoon Cumin
1/2-Teaspoon Allspice
1/3-Cup Brown Sugar
1/2-Teaspoon Paprika
Dash Cayenne
Dash Red Pepper Flakes

Use your choice of Canned Beans - Pinto, Mexican, Red, Kidney or Black (I use Pinto). Brown meat in frying pan and put in a large sauce pan. Sauté onion, garlic, and zucchini in a little olive oil. Add to ground beef in sauce pan. Add remaining ingredients. Simmer until veggies are tender (approx. 1 hour). Stir often.

This isn't a recipe I'd have ever thought I'd like, but a friend made it for us one night and it is really good! It's got a little bit of a sweetness to it because it has a little brown sugar and allspice, which makes it yummy. It's also really easy to make. It's basically opening a bunch of cans and cutting up zucchini and onions. Yummy for Fall served with crackers or corn bread.

Chicken Chili with Beans

3-4 chicken breasts
1 large green pepper, diced
1 tsp. garlic
1 can pinto beans
1/4 C water
1/2 C green salsa

Salt and generously pepper chicken and fry in a little olive oil. Remove from pan and cut up. Add garlic and green pepper to pan and stir fry until peppers are tender. Stir in pinto beans, water, chicken and salsa and heat through. Serve over rice and top with sour cream and diced avocado (our favorite part). Easy and yummy. Steve's favorite.