Category Archives: Spices

Chili with Beef and Beans

Chili with Beef and Beans

2 pounds ground round or ground chuck
1 cup chopped onions
2 cans (16 ounces each) pinto beans or kidney beans, drained and rinsed
2 cans (14.5 ounces each) diced tomatoes
1 green bell pepper, coarsely chopped
2 cloves garlic, crushed
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground black pepper
salt to taste

Brown ground beef with onions; drain off excess fat. Combine beef and onions with remaining ingredients in slow cooker. Stir to blend. Cover and cook on LOW for 9 to 11 hours.

Congressional Bean Soup

Slow Cooker Congressional Bean Soup

1 lb. small white beans
8 cups water
2 cups ham, diced
1 cup onion, diced
1 cup celery, chopped
2 tablespoon parsley, chopped
1 teaspoon salt
1/4 teaspoon pepper
1 each bay leaf

Assemble ingredients in crockpot. Cover and cook on low 8 to 10 hours or
until beans are tender.
Makes 6 servings.

Lemon Red Potatoes

Crockpot Lemon Red Potatoes

1 1/2 pounds medium red potatoes
1/4 cup water
1/4 cup butter or margarine, melted
1 tablespoon lemon juice
3 tablespoons snipped fresh parsley
1 tablespoon snipped fresh chives
salt to taste
freshly ground black pepper to taste

Cut a strip of peel from around the middle of each potato. Place potatoes and water in a slow cooker. Cover and cook on HIGH for 2 1/2 to 3 hours or until tender (do not overcook); drain. Combine butter, lemon juice, parsley and chives; mix well. Pour over the potatoes and toss to coat. Season with salt and pepper.
Yields 6 servings.

Erma Bombeck’s Dip

Erma Bombeck’s Dip

1/2 lb. lean ground beef
1/2 cup each finely chopped onion, coarsely grated American cheese
1 can (8 oz.) tomato sauce
1-1/2 tsp. chili powder
1/2 tsp. salt
1 can (8 oz.) pork and beans, mashed
1/4 cup chopped black olives

Using a nonstick skillet, cook beef and 1/4 cup onions for 5 minutes
on medium high. Stir often until beef is lightly browned. Stir in
sauce, chili powder and salt. Bring to simmer. Stir in beans and
simmer 3 – 4 minutes. Turn into chafing dish. Sprinkle with cheese,
olives and rest of onion. Serve with taco chips.

The Ultimate Black Bean Dip

The Ultimate Black Bean Dip

1 15 oz. can black beans
4 cloves garlic, minced or pressed
1 tsp. ground cumin or to taste
2 tsp. chili powder
1/4 c. balsamic vinegar
salt and pepper to taste

Put all the ingredients in a food processor and process until smooth.
Some canned beans have more liquid than others, so you may have to
add more vinegar to make the consistency right, but don’t use more
than 1/2 c. vinegar. Serve as a dip for veggies, corn or flour
tortilla chips, pita chips, etc. Use as a second or third dip so that
those people afraid of beans will have alternatives for their
veggies. Ranch or spinach dips always seem to be popular. The vinegar
and spices make this bean dip extraordinarily good, and the flavor
seems to take people pleasantly by surprise.

Makes 2 cups.