Wednesday, February 2, 2011

My Favorite Chili EVER

1 can kidney beans
1 can black beans
1 can refried beans
1 can chili beans
1 can corn
1 can diced tomatoes
1 can tomato sauce (8 oz)
1 can diced chilies
1 cup water
1 pkg. taco seasoning
1 pkg. Hidden Valley Ranch dry mix
1 lb. ground beef
1/2 cup chopped onion
2 tsp. minced garlic

In a skillet, brown the meat and onion.
In a large crock pot add the remaining ingredients (Do not drain)
Add meat and onion to crock pot ingredients.
Cook on high for 2 to 3 hours or on low for 4 to 6 hours
Top with fresh avocados, sour cream, and cheese (and maybe some Bean-o, just in case...)

(This makes a lot so if your crock pot is smaller, you may want to cut the recipe in half.)

Oven Denver Omelet

8 eggs
1/2 cup half & half
1 1/2 cup shredded cheddar
1 cup finely chopped ham
1/4 cup chopped green bell pepper
1/4 cup finely chopped onion
crumbled bacon (precooked bacon is the safest way for me...)
garlic salt

Wish the eggs and cream until light.
Stir in cheese, ham, pepper, and onion.
Add garlic salt and stir in crumbled bacon.
Pour into a greased 9 inch square pan
Bake at 400 for 25 minutes or until golden brown.

I usually double this recipe and use a 9 x 13 inch pan