Crock Pot Chili

1 10 oz jar Ragu Spaghetti Sauce (garlic and onion)
1 15 oz can crushed tomato
1 15 oz can light red kidney beans, undrained
1 15 oz can dark red kidney beans, undrained
1 15 oz can black beans, undrained
1 green pepper, chopped
2 red peppers, chopped
1 yellow pepper, chopped
1 yellow onion, chopped
1/4 cup sugar
3 circles (around the crockpot) each: garlic powder, onion powder, black pepper
3 shakes each: Red (cayenne) pepper, chli, nutmeg
1 lb ground beef or ground turkey, browned and seasoned with garlic

Combine everything in the crock pot. Set on low 4 hours or high for 2 hours. (Basically bring chili to a bubble-boil, then just put it on low until ready to serve)

Note: This chili originated from someone who cooks by taste not by measurements, hence the three circles each and the three shakes each. I copied down the ingredients and made it several times to tweak it. It has won several chili cook offs, enjoy!

Beef Stroganoff

1 lb beef stew meat
1 can beef broth
1 onion chopped
1 8 oz container chive and onion cream cheese
2 Tbsp Flour

Combine beef stew meat, broth, and onion in crock pot, cover set on low 6- 8 hours or high 3-4 hours. Add cream cheese and flour 30 minutes before serving. Serve over rice or egg noodles. Serves 4-6 adults.

Creamy Black Bean Salsa Chicken

2 to 4 boneless skinless chicken breasts

1 c. chicken broth

1 c. salsa

1 can (15 oz) corn, drained

1 can (15 oz) black beans, drained

1 pkg taco seasoning

½ c. sour cream

1 c. grated cheddar cheese.

Place chicken in greased slow cooker. Pour broth, salsa, corn, beans, and taco seasoning over chicken. Cover and cook on low heat 6 – 8 hours or on high heat 3 - 4 hours. Remove chicken with slotted spoon and place on serving dish. Stir sour cream and cheese into sauce in slow cooker, then pour over chicken. Makes 3 – 5 servings.

(I usually cut or shred the chicken after it is cooked and leave it in the sauce. Then we eat it with flour tortillas.)