Oh heavens, these were such a hit! All the grandkids wanted seconds and grandpa ate three of them. Safe to say I will be making them again and again.HUGE POT of Chilli At Home Must express something to keep getting my Recipes…Thank you. Ingredients 2 pounds lean ground beef 1 onion diced 1 jalapeño seeded and finely diced 4 cloves garlic minced 2 ½ tablespoons chili powder divided, or to taste 1 teaspoon cumin 1 green bell pepper seeded and diced 14.5 ounces crushed tomatoes 1 can 19 ounces canned red kidney beans drained and rinsed 14.5 ounces canned diced tomatoes with juices 1 ½ cups beef broth 1 cup beer 1 tablespoon tomato paste 1 tablespoon brown sugar optional salt and black pepper to taste

Crockpot Beef Barley Soup Ingredients: 1.5 lbs beef chuck roast, trimmed of excess fat and cut into 1 inch pieces 1 – 1 1/2 lbs potatoes, peeled and diced into 1/2 inch pieces (Yukon gold or russets are preferred) 2 carrots, peeled and cut into 1/2 inch pieces 1 medium yellow or sweet onion, peeled and diced 2 ribs celery, sliced in half lengthwise, then cut into 1/2-1 inch pieces 4 cloves garlic, minced 2 Tbsp tomato paste 2 Tbsp better than bouillon beef base (optional but recommended) 2 tsp Worcestershire sauce 1/2 tsp kosher salt 1/4 tsp black pepper 2 sprigs fresh thyme 2 bay leaves 6 cups beef broth or stock reduced sodium 2/3 cup pearl barley Instructions: If desired, heat 1 Tbsp vegetable oil in a large skillet over MED HIGH heat.. beef cubes and brown for 1-2 minutes per side. Add beef and all remaining ingredients to slow cooker and stir to combine. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. Remove bay leaves and thyme stems and serve. Enjoy!