Black Forest Cake
Chicken and Dumplings
Chicken Enchiladas
Chili
low-carb/low-sugar
Chocolate Dipped Cookies
Enchiladas
Flaky Pie Crust
Humble Pie
Macaroni Lasagna
Meat Loaf
Mexican Rice
Pink Lemonade Pie
Pizza
Potato Onion Soup
Potato Salad
Tender Pork Chops
1 lb. ground beef
1 small onion, diced
1 medium bell pepper, diced
1 Tbl. garlic powder/salt
1 Tbl. onion powder/salt
1 tsp. black pepper (use chili powder for spicier tastes)
2 large cans of chili beans
1 large can of kidney beans, drained and rinsed
1 to 2 cups of water (depends on how much liquid you like)
Preparation:
Brown beef, onion, and bell pepper in oil in a skillet between medium and medium high heat. Drain off fat.
Stir beef mixture and remaining ingredients in a large pot. Heat until bubbly over medium high heat.
Serve with buttered cornbread.
Serves 10-12. I like to make this and have the leftovers for the next couple of days for lunch.