Chili with Beans

• 2 pounds ground beef
• 1 large onion, chopped
• 3 tablespoons chili powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 chipotle peppers, seeded and chopped in adobo sauce
• 1 15-ounce can red kidney beans
• 2 12-ounce can Rotel tomatoes
• 1 8-ounce can tomatoes sauce
• 1 cup water or beef stock
• 2 tablespoon ketchup
• grated cheese
• thinly sliced green onions

Cook beef and onion in a large Dutch oven over medium-high heat 10 to 12 minutes, stirring until beef crumbles and is no longer pink.
Drain, and return beef mixture to Dutch oven.
Add chili powder, salt and pepper.
Cook 2 minutes, stirring to toast chili powder.
Stir in chipotle peppers, tomatoes, tomato sauce, ketchup and water.
Bring to a boil, reduce heat.
Cover and simmer one hour.
Add beans 10 minutes before serving.
Garnish with grated cheese and green onions.

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Peachy Banana Smoothie

• 2 bananas, frozen, peeled and chopped
• 1 cup fresh or canned peach slices
• 1 6-ounce carton nonfat vanilla yogurt
• 1 dash nutmeg

Place all ingredigients in blender.
Blend until smooth.

Hamburger Soup

A hearty soup recipe, that's a family favorite.

 

• 2 pounds ground beef
• 1 onion, peeled and diced
• 1/2 cup celery, sliced
• 1 6-ounce can tomato paste
• 2 cups beef stock
• 4 cups water, more to desired consistency
• 1 15-ounce can diced tomatoes
• 1 15-ounce can whole kernel corn, drained
• 1 15-ounce can English peas, drained
• 1/2 head cabbage shredded
• 1 cup carrots, sliced
• 1 cup potatoes, peeled and cut into small cubes
• salt and pepper to taste
• 1/4 pound spaghetti pasta

 

Brown ground beef and onion in a large pot. Drain if needed.
Add celery and tomato paste.
Cook 10 minutes, scrapping bottom of pan as tomato paste browns.
Add stock, water, tomatoes, corn, peas, cabbage and carrots.
Season with salt to taste.
Bring to a boil, reduce heat and simmer 30 minutes.
Add potatoes cook 15 minutes.
Add spaghetti cook 10 minutes.
Add salt and pepper to taste.

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