This is not my usual chili recipe. Not my Gold Standard. That will come some other day. This is a "I feel like chili but I'm sure as hell not going to the store" recipe. So I made this for dinner tonight and it turned out really, really good.

Brown a pound of hamburger with a chopped onion and a spoonful of minced garlic. Drain. Put meat in a pot along with a 20 ounce can of diced tomatoes, juice and all. Add one can chicken broth. Add one bag frozen corn. Add half a can of Southwestern Black Beans. (add the entire can if you must, I don't like beans so I didn't want too many. I threw the rest of the can away. YES I KNOW THERE ARE STARVING CHILDREN IN CHINA. I promise next time I will Priority Ship that half-can of beans directly to China, alright?)

Now it's time to have fun with the spices. This is what I did...about 2 tablespoons chili powder, sprinkle of garlic powder, tablespoon or so cumin, sprinkle of salt and black pepper, half a teaspoon or white pepper, generous shake of red pepper flakes, and a few shakes of hot sauce.

Bring to a boil, then reduce heat to low and simmer for 30 minutes or so. The longer you simmer, the more the spices soak in.

Top with chunks of sharp cheddar cheese. Wait for it to get all melty and stir it. Eat it. Go back for more.

This is delicious and quick and cheap and easy.

1 lb ground beef

1 can french cut green beans

1 can Campbell's cheddar cheese soup

small onion

tater tots

salt, pepper and garlic powder to taste

Brown the ground beef with the onions. Drain. Mix the beef, cheese soup, and beans in a baking dish. Season with salt, pepper and garlic powder. Top with tater tots. Bake at 350 for 40 minutes. Eat with shovel.

 

1 box lasagna noodles
1 jar roasted pepper alfredo sauce

1 lb Italian ground sausage

1 big thing of ricotta cheese

1 egg

Teaspoon or so of Italian seasoning

Some pepper

Italian shredded cheese mix

 

Pre-heat oven according to lasagna noodles instructions for basic lasagna.  Boil noodles and brown sausage.   Mix jar of alfredo in with sausage.  (you can stretch it here by adding a bit of cream or even a splash of water swished into the jar…Grandma’s trick)

 

Mix ricotta and a slightly beaten egg together in a dish, add seasonings and stir.

 

Spread about ¼ cup of sauce/sausage (herein referred to as SS) mix on bottom of 13x9 baking pan.  Add layer of lasagna.  Add ½ cup ricotta mix (RM), ½ cup SS, layer with cheese, add new layer of lasagna.  Do this until you run out of RM and have a little SS left.  Top layer should be a layer of lasagna, a thin layer of SS and topped with lots and lots of cheese. 

 

buy a chuck roast.  try not to get confused at the difference between "chuck roasts", "pot roasts", and "rump roasts".  poke some holes in it with a fork.  stick some garlic in the holes.  put it in your crackpot.  add some baby carrots and cut-up potatoes.  cover everything with beef broth.  turn it on and let it cook all day.

come home from work and thank almighty god that you don't have to cook that evening.

i was going to try this recipe my dad sent me for his pot roast (which is delicious!) (hi, dad!) but instead of beef broth, he uses coffee.  how genius is that?  but we didn't have any coffee.  bummer.

1 package Chuck Norris roast, cut up
1 can French Onion Soup
1 can Cream of mushroom soup
1 clove minced garlic
 chopped onion to taste
 black pepper to taste

  Put all ingredients in slow cooker with about half a cup of water. Cook on low for 8 hours, or high for 6 hours.   Serve over egg noodles.

1 lb of ground beef depending on how many you want to make.
1/2 package of Garlic and Herb roasted potato seasoning
1/2 teaspoon minced garlic (one clove minced if you’re using fresh)
1 slice of toast crumbed

 

Preheat oven to 325.  Mix all ingredients together in bowl and form into balls.  I was able to make 15 by making balls about the size of a ping pong ball.  Place in baking dish and bake for 30 minutes, turning once about 20 minutes in.  Remove from oven and cover in sauce of your choice and return to oven and bake for another 30 minutes. 

 

These were so tasty that my husband even ate some for lunch the next day, and he rarely eats leftovers!  

Brown and drain a pound of hamburger.  stir in one big or two regular sized cans of refried beans.  let it simmer for at least 20 mn.  make sure you stir it every once in a while or it will burn to the bottom of the pan and piss you right off.  the longer it simmers, the better it is.  a few minutes before it's done, toss in some finely chopped onion.  (apparently you want the onion to still be crunchy.  i could care less, but whatever.)  serve on tortillas with all the fixin's. 

this keeps really well in the fridge.  score.

addendum: this is actually a recipe from my mother-in-law.  my husband says i can't call them "Emily's" burritos.  i say that since i barfed them up, undigested, while i was in labor, i can call them anything i want.

 We used boneless pork sirloin chops, but I'm sure regular bone-in pork chops would work just fine.

Put a box of Shake and Bake into a large ziplock bag. Add some garlic (to your taste), some salt and pepper, and whatever other seasoning you like. (I think we used some Cajun seasoning and some chili powder.) Put the pork in the bag and shake vigorously. VIGOROUSLY. 

Then put the pork in a baking dish and bake at 400 degrees for about 35 minutes. 

It's good.