Great Chili to Warm up the Cold Days of February!!
INGREDIENTS
2 pounds lean ground beef
1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 1/2 cups chopped onion
1/4 cup chopped green bell pepper
1/8 teaspoon ground cayenne pepper
1/2 teaspoon white sugar
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
1 1/2 teaspoons ground cumin
1/4 cup chili powder
DIRECTIONS
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)
Yummy Enchiladas
(Serves 6)
Ingredients:
8 oz softened cream cheese
8 oz shredded cheddar cheese
16 oz of salsa
¼ cup sliced green onions
6 6” flour tortillas
1. Beat the cream cheese with a mixer on medium speed until smooth. Add 1 cup of cheese and the onions, and mix until blended.
2. Spread ¼ cup of the cheese mixture down the center of each tortilla, roll up and place seam-side down in a large baking dish. Pour salsa over the tortillas, and sprinkle the remaining cheese over the top. Cover and bake at 350 degrees F for 20 to 25 minutes.
