Chili - Cheryl

1-1/2 to 2 lb of ground beef (browned and drained)
2 - Cans of stewed tomatoes
2 - Small cans of tomato paste
1 - Large box of beef broth low sodium
1 - Large onion chopped small
1 - Can of corn, optional

2 - Large carrots diced, optional
1 - Can mild chili beans, do not drain
1 - Can Northern beans, do not drain
1 - Tbsp Chili powder, start with
1 - Tsp Garlic powder - more per taste
Salt and pepper to taste

Brown ground beef throw into a crock pot. Add all ingredients except beans

Cook in slow cooker either low for 8 to 10 hours or high for 4 to 5 hours

On the last hour add both cans of beans with the juice

Slightly mash beans in chili with a potato masher to open them up a little and give them some of the flavor

Add extra chili powder, garlic and salt and pepper to taste

Be careful with the chili powder, add a little at a time

Mom's BBQ Sauce

1 - 24 oz bottle of ketchup

1 - Large onion, chopped fine

1 - Large stalk of celery, minced

4 - Tbsp Worcestershire Sauce

9 - Drops Tobasco

Splash of apple cider vinegar

1/2 - Cup brown sugar or a small can of crushed pineapple

Add all ingredients to a 2 qt sauce pan.  Cook on medium heat for 30 minutes or more, until onions and celery are cooked.

Mom's Goulash

1 - lb ground beef, browned and drained

1 - Can of stewed tomatoes

1 - (8 oz) small can of tomato sauce

1 - Medium onion, chopped

1/2 - Medium green pepper, chopped

1-2 Stalks of celery, cut

2 - tsp chili powder

1/2 - tsp garlic powder

Salt and pepper to taste

3/4 cup dry elbow macaroni, cook and drain, do not overcook

In a large skillet, brown and drain hamburger.  Add all ingredients, except macaroni noodles and cook over medium heat until onions and celery is cooked (approximately 15-20 minutes).

 Stir in macaroni noodles and serve.

Cowboy Caviar

Ingredients:

• 1 can black-eyed peas, rinsed

• 1 can black beans, rinsed

• 1 cup of fresh sweet corn cut off the cob or 1 can of whole kernel corn

• 2 avocados, cut into cubes

• 1 medium sweet red onion, chopped

• 1 cucumber, chopped

• 8-10 cherry tomatoes, cut in half

• 1 small of each green, red, and yellow bell peppers, chopped

• 2 jalapeños peppers with the seeds removed and chopped

• 2 tablespoons extra virgin olive oil

• 1/2 lime, freshly squeezed juice

• flaky sea salt to taste

• freshly cracked black peppercorns to taste

Directions:

1. Thoroughly rinse the black-eyed peas and the black beans and drain off the excess water using a colander.

2. Into a large bowl add the following prepared veggies plus the avocado: sweet red onion, corn, cucumber, green, red, and yellow bell peppers, and the jalapeños peppers.

3. Drizzle two tablespoons of E.V.O.O. and fresh lime juice over the veggies.

4. Fold in the drained black-eyed peas and black beans.

5. Scatter in the chopped cilantro, avocado, and cherry tomatoes. 

6. Season with flaky sea salt and freshly cracked black peppercorns to taste.

7. Gently mix.

Chicago Style Hot Dog - Rick

1 all-beef hot dog

1 poppy seed hot dog bun

1 tablespoon yellow mustard

1 tablespoon sweet green pickle relish

1 tablespoon chopped onion

4 tomato wedges

1 dill pickle spear

2 sport peppers

1 dash celery salt