Award Winning Chili

8 lbs hamburger
4 large onions
5 packs Lawry's chili seasoning
2 tbsp ground pepper
2 (28 oz) cans diced tomatoes
5 (28 oz) cans Contadina crushed tomatoes w Italian herbs
7 large (or 14 regular) cans kidney beans, undrained
2 (15 oz) cans pinto beans, undrained

Brown hamburger w chopped onions.
Drain well.
Add all seasonings to meat mixture, stirring well, cover and set aside.
In roaster over or large pot, combine all beans and tomatoes. Add meat mixture and stir well.
Simmer 2-3 hours on low. (If simmer for less time chili will not be as thick).
Serve with grated cheese, chopped green onions, and sour cream.
Freezes well.

Crispy Black Bean Tacos

Crispy Black Bean Feta Tacos
with Light and Fresh Slaw

from smittenkitchen.com

I made this for Mallory, Ryan and I this week! It was good and really fun. They are pretty quick and so easy and really unique.


Serves 3

1 15-ounce can black beans, drained
1 teaspoon ground cumin
5 teaspoons olive oil, divided
2 tablespoons (or more) fresh lime juice
2 cups coleslaw mix or shredded cabbage
2 green onions, thinly sliced
1/3 cup chopped fresh cilantro
6-8 white or yellow corn tortillas
1/3 cup crumbled feta cheese
Hot sauce

*Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.
*Place beans and cumin in small bowl; partially mash. Season to taste with salt, pepper and garlic salt.
*Heat 1/2 tablespoon olive oil in large nonstick or cast iron skillet over medium-high heat. Add tortillas in single layer. Spoon 1/6-1/8 of bean mixture (you don't want to fill them b/c you want to leave room for slaw and feta)onto half of each tortilla; cook 1 minute.
*Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside.

Cheese Chili Mac

Cheese Chili Mac

From the kitchen of Silvia and Weight Watchers

cooking spray
1 lb. extra lean ground beef
2 medium onion(s), chopped
29 oz canned stewed tomatoes, Mexican-style (undrained)
2 1/2 cup canned tomato juice
4 oz canned green chili peppers, diced, drained
2 tsp chili powder
1 1/2 cup uncooked macaroni, elbow
31 oz canned pinto beans, drained and rinsed
1/4 cup low-fat shredded cheddar cheese

1. Coat a large skillet with cooking spray. Cook ground beef and onion over medium-high heat until meat is browned, about 10 minutes; drain off fat.

2. Stir in undrained stewed tomatoes including juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.

3. Stir in macaroni and beans; return to boiling. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese. Yields about 1 cup of chili and 1 1/2 teaspoons of cheese per serving.

Points 6

Servings 8