Sloppy Joes

Ingredients:

• 3 lbs. ground beef
• 1/3 cup vinegar
• 1-1/2 cups water
• 2 cups ketchup
• 1/4 cup brown sugar
• 1/2 cup chopped onions
• 1/2 cup chopped celery
• 1/2 tbsp. dry mustard
• 1/2 tbsp. salt

Directions:

1. Brown the ground beef in a skillet.
2. Combine remaining ingredients in a slow cooker. Add the ground beef to the sauce mixture.
3. Set slow cooker to LOW and cook for 6 hours.

Submitted by Josh Price

Tater Tot Casserole

Ingredients:

• 1 lb. ground beef
• 1 lb. ground pork
• 1 (10.5 oz.) can cream of mushroom soup
• 1 (10.5 oz.) can cream of chicken soup
• 1 (8 oz.) can mushrooms, stems and pieces
• 1 small onion, chopped
• 1 stalk of celery, chopped
• 1 cup frozen whole kernel corn
• 1 cup frozen green beans
• 1 tsp. garlic powder
• 1/2 tsp. ground black pepper
• Bag of frozen tater tots

Directions:

1. Fry and drain beef and pork. Remove from pan and set aside.
2. In same pan, saute onion, celery, corn, and beans until tender. Add soups, mushrooms with juice, seasonings, and meat to pan. Add more liquid (water, stock, or milk) as needed and simmer to preferred thickness. 
3. Bake tater tots for extra crispiness. 
4. Place meat mixture in the bottom of a greased 9 x 13 inch roasting pan.cover with one layer of tater tots and bake assembled casserole at 350°F to 400°F until entire dish is hot and bubbly. If preferred, cover with 1-2 cups cheese of choice for last 10-15 minutes. 
5. Try any variations of ingredients and spices to make it your own.

Submitted by Roger Torgerson

Chinese Braised Short Ribs

The "Chinese Braised Short Ribs" recipe by Sandra Lee can be found at Food Network.

Submitted by Rose Mary Walecki

Lee, Sandra. "Chinese Braised Short Ribs." Food Network, https://www.foodnetwork.com/recipes/sandra-lee/chinese-braised-short-ribs-recipe-1944178. Accessed 26 November 2018.

Crock-Pot Salisbury Steak

Ingredients:

• 2 lbs. ground beef
• 1 (1 oz.) envelope onion soup mix
• 1/2 cup seasoned bread crumbs
• 1/4 cup milk
• 2 tbsp. Worcestershire sauce (optional)
• 1/4 cup flour
• Olive oil
• 2 cans cream of chicken soup
• 1 pkg. dry au jus mix
•  3/4 cup water
• Fresh mushrooms (optional)

Directions:

1. In a large bowl, mix ground beef, onion soup mix, bread crumbs, milk, and Worcestershire sauce (optional). Shape into 8 patties.
2. Heat oil over medium-high heat. Dredge patties in flour, just to coat. Quickly brown on both sides. Place in crock-pot, and stack pyramid style.
3. In a medium bowl, mix soup and au jus mix. Pour over meat. Add mushrooms (optional). 
4. Cook on low for 4-6 hours. 

Submitted by Cherryl Pergande

Mortadella and Fontina Slab Pie

The "Mortadella and Fontina Slap Pie" recipe by Stacy Adimando can be found at SAVEUR.

Submitted by Marie Weber

*NOTE: Marie used onion instead of fennel

Adimando, Stacy. "Mortadella and Fontina Slap Pie." SAVEUR, https://www.saveur.com/mortadella-and-fontina-slab-pie-recipe. Accessed 7 March 2018.

Party Meat Balls

Ingredients:

• 3 cups bread crumbs
• 3 eggs
• 1/2 cup milk
• 1/2 cup diced onion
• 2 tsp. salt
• 2-1/2 -3 lbs. ground beef
• 12 oz. chili sauce
• 10 oz. grape jelly

Directions:

1. Mix above and make into small meat balls. Put on greased cookie sheet and bake 25-30 minutes at 325℉.
2. In a sauce pan, heat chili sauce and grape jelly.
3. Put meat balls in crock pot and pour sauce over them. Cook on low 2-3 hours.

*This is a favorite snack/appetizer for watching football on TV. Makes a large amount for a crowd. They are just as good heated up the next day.

Submitted by Margaret Herrick, a recipe from her sister-in-law, Betty Gilligan

Crock O' Brats

Ingredients:

• 5 brats (about 1 lb.) cut into 1 inch pieces
• 5 medium potatoes, peeled and cubed
• 1 (27 oz.) can sauerkraut, rinsed and well drained
• 1 medium tart apple, chopped
• 1 small onion, chopped
• 1/4 cup brown sugar, packed
• 1/2 tsp. salt

Directions:

1. In a large skillet, brown bratwursts on all sides.
2. In a 5 quart slow cooker, combine the remaining ingredients. Stir in the bratwurst, cover, and cook on high for 4 to 6 hours or until potatoes and apples are tender.

Submitted by Jan Luepke

Beer Baked Beans

Ingredients:

• 1 lb. dried white beans--Great Northern or your choice
• 1/2 lb. salt pork, diced into large pieces
• 1/4 cup molasses
• 2 tbsp. catsup
• 2 tbsp. prepared spicy brown mustard
• 1 tbsp. plus 1/2 tsp dry mustard
• 3 tbsp. brown sugar
• Salt to taste
• 2 medium onions, chopped
• 8 oz. beer

Directions:

1. Soak beans overnight in cold, lightly salted water. Pour the water off in the morning. Cover again with fresh water, add a little salt. 
2. Bring beans to a boil and simmer for 45 minutes. Drain and save the water. Put the beans in a bean pot.
3. Mix together the catsup, molasses, mustards, brown sugar, and a little salt to taste. Stir a little of the saved hot water into the seasonings. 
4. Add the onions, seasonings, and beer to the beans. Add the salt pork and add enough of the leftover hot water to cover the beans. Cover pot tightly.
5. Bake at 250℉ for 6-8 hours. Check the beans periodically and add extra water if the top of the beans are drying out.

Submitted by Jan Luepke

Cowboy Casserole

Ingredients:

• 1/2 lb. bacon
• 1 lb. ground beef
• 1 small onion, chopped
• 2 (15 oz.) cans baked beans with pork
• 1/3 cup barbeque sauce
• 1 (7.5 oz.) package refrigerated biscuit dough

Directions:

1. Cook bacon in a large skillet or Dutch oven over medium heat until evenly browned. Drain, and cut into bite size pieces. Set aside. Add hamburger and onion to the skillet, and cook until no longer pink, and the onion is tender. Drain.
2. Stir bacon, baked beans and barbeque sauce into the ground beef, and bring to a boil. Reduce heat to medium low, and place biscuits in a single layer over the top of the mixture. Cover, and simmer for about 10 minutes, or until the biscuits are done. Place two biscuits on each plate, and spoon beans over.

Submitted by Pat Reilly from http://allrecipes.com/recipe/51051/cowboy-casserole/

Heavenly Baked Beans

Ingredients:

• 1-1/2 lbs. hamburger
• 1 lb. bacon
• 1 onion, chopped
• 1 cup ketchup
• 1 cup brown sugar
• 1 tsp. mustard
• 1 tsp. liquid smoke
• 1 large can baked beans
• 1 (16 oz.) can kidney beans
• 1 (16 oz.) can butter beans
• 1 (16 oz.) can lima beans
• 1 (16 oz.) can black beans
• 2 tbsp. vinegar

Directions:

1. Fry hamburger, bacon, and onion together, adding a little salt and pepper. Drain. Add all remaining ingredients.
2. Bake in oven at 350℉ for 1 hour.

 Submitted by Bill Stoecker

Pressed Picnic Sandwiches

Ingredients:

• 1 large loaf of ciabatta bread
• 3-4 tbsp. fresh pesto
• 1/4 lb. sliced sopressata
• 3-4 slices prosciutto
• 3-4 slices provolone cheese
• 3-4 slices mozzarella cheese
• 6-8 basil leaves, washed and patted dry

Directions:

1. Slice the ciabatta bread lengthwise, so there is a top and a bottom slice. Spread 3-4 tbsp. of fresh pesto over the bottom piece of bread, but don't use so much that the bread becomes soggy.
2. Top the pesto with the sopressata, then the prosciutto, then the provolone and mozzarella cheese. Top the cheese with your basil leaves, then place the top of the bread on the sandwich. Press down on the sandwiches with your hands, then very tightly wrap them in plastic wrap. Place the sandwich in the fridge and top with lots of heavy books, a weighted down pot or pan, or other heavy objects you can find. Let sit in refrigerator for up to 24 hours, but even just 3-4 hours, with plenty of weight applied, will yield well-pressed sandwiches.
3. When you are ready to eat, unwrap the sandwiches and use a very sharp knife to cut the sandwich into 9-12 small sandwiches, depending on how big you want them to be. These will keep well after being sliced in an airtight container for up to 2 days.

Submitted by Crystal Faledas from http://www.thecrepesofwrath.com/2011/03/07/pressed-picnic-sandwiches/

Roasted Tomato Bolognese and Bucatini

Ingredients:

• 32 cocktail tomatoes or 3 pints cherry or grape tomatoes
• 4 cloves garlic, crushed
• 2 tbsp. thyme leaves stripped from stems
• Extra-virgin olive oil, for liberal drizzling (about 4 tbsp.)
• Salt and pepper
• 2 tbsp. olive oil
• 1-1/2 lb. 80% lean ground beef
• 1 small onion, finely chopped
• 1 cup chicken or veal stock
• A handful of parsley, chopped
• A handful of basil, torn
• 1 cup milk
• 1 lb. bucatini 
• Grated Grana Padano or Parmigiano-Reggiano cheese, for serving

Directions:

1. Preheat oven to 400℉.
2. On a rimmed baking sheet lined with foil, arrange tomatoes, garlic, and thyme. Drizzle with extra-virgin olive oil and toss to coat. Roast 30 minutes until the tomatoes burst. Slide everything into a food processor and purée. 
3. Heat a deep skillet or Dutch oven over medium-high heat. Add olive oil, 2 turns of the pan, and beef. Season with salt and pepper, and brown and crumble. Add onions and cook until soft; add stock. Add tomato purée and stir in parsley, basil, and milk. Simmer 30-40 minutes to thicken.
4. Bring a large pot of water to a boil, add salt and pasta, and cook to al dente. Reserve 1 cup starchy water then drain pasta and return it to the hot pot. Toss pasta with starchy water, half the sauce and a drizzle of or two of extra-virgin olive oil to coat.
5. Serve pasta topped with more sauce  and some Grana Padano or Parmigiano-Reggiano.

Submitted by Jan Luepke from https://www.rachaelrayshow.com/recipes/22159_roasted_tomato_bolognese_and_bucatini/

Baked Pasta with Butternut Squash, Sausage and Ricotta

Ingredients:

1 small or medium butternut squash, halved lengthwise
Olive oil, for drizzling plus about 1 tablespoon 
Salt and pepper
Freshly grated nutmeg, to taste
1 pound fresh ricotta, drained (recommended brand Buon Italia)
1 pound tortiglione with lines or rigatoni with lines
4 tablespoons butter, cut into slabs
20 leaves fresh sage
1 pound sweet Italian sausage (recommended brand Buon Italia)
2 to 3 cloves garlic, chopped
1 teaspoon fennel pollen or fennel seed
1 to 1 1/2 cups chicken stock
1 1/2 cups grated Parmigiano-Reggiano, Grana Padano or aged Pecorino - See more at: https://www.rachaelrayshow.com/recipes/21473_baked_pasta_with_butternut_squash_sausage_ricotta/#sthash.4Np6tqED.dpuf

• 1 small or medium butternut squash, halved lengthwise
• Olive oil, for drizzling plus 1 tablespoon
• Salt and pepper
• Dried nutmeg, to taste
• 1 (15 oz.) container ricotta, drained
• 1 lb. tortiglione or rigatoni--with lines 
• 4 tbsp. butter, cut into slabs
• 20 leaves fresh sage
• 1 lb. sweet Italian sausage
• 2 to 3 cloves garlic, chopped
• 1 tsp. fennel seed
• 1 to 1-1/2 cups chicken stock
• 1-1/2 cups grated Parmigiano-Reggiano

Directions:

1. Preheat oven to 425℉. Line a baking sheet with parchment paper and drizzle squash with olive oil. Roast, cut-side down, to tender, about 45 minutes to 1 hour. Cool to handle and remove seeds. Scrape flesh from squash skin and mash in large bowl; season with salt, pepper, and nutmeg to taste. Combine squash with ricotta cheese. 
2. Reduce oven heat to 375℉.
3. Bring a large pot of water to boil for the pasta. Salt water and cook pasta 5-6 minutes, under cook it by about 2-3 minutes.  
4. Heat a small skillet over medium-high heat and melt the butter. When foam subsides, crisp sage leaves and brown butter until nutty and fragrant. Remove the sage leaves to a paper towel-lined plate to drain. Add butter and crumbled sage to squash and ricotta mixture.
5. Heat a skillet over medium-high heat. Brown and crumble the sausage into small bits and add garlic and fennel. Add sausage to squash and combine. Add half the stock to thin the mixture a bit, then add pasta and half the grated cheese. If mixture is thick and doesn't cover freely when shaken, add more stock. The dish should look like it's covered in thick sauce. Transfer pasta to a casserole dish and top with remaining cheese. Bake until brown and bubbly, 20-30 minutes.

Submitted by Sue Stoecker, adapted from a Rachael Ray recipe from https://www.rachaelrayshow.com/recipes/21473_baked_pasta_with_butternut_squash_sausage_ricotta/#

Preheat oven to 425°F.  Line a baking sheet with parchment paper and drizzle squash with olive oil. Roast, cut-side down, to tender, about 45 minutes to 1 hour. Cool to handle and remove seeds. Scrape flesh from squash skin and mash in large bowl; season with salt, pepper and nutmeg to taste. Combine squash with ricotta cheese.

Reduce oven heat to 375°F.

Bring a large pot of water to a boil for the pasta. Salt water and cook pasta 5-6 minutes, undercooking it by about 2-3 minutes.

Heat a small skillet over medium heat and melt the butter. When foam subsides, crisp sage leaves and brown the butter until nutty and fragrant. Remove the sage leaves to a paper towel-lined plate to drain. Add butter and crumbled sage to squash and ricotta mixture.  

Heat a skillet over medium-high heat. Brown and crumble the sausage into small bits and add garlic and fennel. Add sausage to squash and combine. Add half the stock to thin the mixture a bit then add pasta and half the grated cheese. If mixture is thick and doesn’t move freely when shaken, add more stock. The dish should look like it’s covered in thick sauce. Transfer pasta to a casserole dish and top with remaining cheese. Bake until brown and bubbly, 20-30 minutes.  - See more at: https://www.rachaelrayshow.com/recipes/21473_baked_pasta_with_butternut_squash_sausage_ricotta/#sthash.4Np6tqED.dpuf

Preheat oven to 425°F.  Line a baking sheet with parchment paper and drizzle squash with olive oil. Roast, cut-side down, to tender, about 45 minutes to 1 hour. Cool to handle and remove seeds. Scrape flesh from squash skin and mash in large bowl; season with salt, pepper and nutmeg to taste. Combine squash with ricotta cheese.

Reduce oven heat to 375°F.

Bring a large pot of water to a boil for the pasta. Salt water and cook pasta 5-6 minutes, undercooking it by about 2-3 minutes.

Heat a small skillet over medium heat and melt the butter. When foam subsides, crisp sage leaves and brown the butter until nutty and fragrant. Remove the sage leaves to a paper towel-lined plate to drain. Add butter and crumbled sage to squash and ricotta mixture.  

Heat a skillet over medium-high heat. Brown and crumble the sausage into small bits and add garlic and fennel. Add sausage to squash and combine. Add half the stock to thin the mixture a bit then add pasta and half the grated cheese. If mixture is thick and doesn’t move freely when shaken, add more stock. The dish should look like it’s covered in thick sauce. Transfer pasta to a casserole dish and top with remaining cheese. Bake until brown and bubbly, 20-30 minutes.  - See more at: https://www.rachaelrayshow.com/recipes/21473_baked_pasta_with_butternut_squash_sausage_ricotta/#sthash.4Np6tqED.dpuf

1 small or medium butternut squash, halved lengthwise
Olive oil, for drizzling plus about 1 tablespoon 
Salt and pepper
Freshly grated nutmeg, to taste
1 pound fresh ricotta, drained (recommended brand Buon Italia)
1 pound tortiglione with lines or rigatoni with lines
4 tablespoons butter, cut into slabs
20 leaves fresh sage
1 pound sweet Italian sausage (recommended brand Buon Italia)
2 to 3 cloves garlic, chopped
1 teaspoon fennel pollen or fennel seed
1 to 1 1/2 cups chicken stock
1 1/2 cups grated Parmigiano-Reggiano, Grana Padano or aged Pecorino  - See more at: https://www.rachaelrayshow.com/recipes/21473_baked_pasta_with_butternut_squash_sausage_ricotta/#sthash.4Np6tqED.dpuf

1 small or medium butternut squash, halved lengthwise
Olive oil, for drizzling plus about 1 tablespoon 
Salt and pepper
Freshly grated nutmeg, to taste
1 pound fresh ricotta, drained (recommended brand Buon Italia)
1 pound tortiglione with lines or rigatoni with lines
4 tablespoons butter, cut into slabs
20 leaves fresh sage
1 pound sweet Italian sausage (recommended brand Buon Italia)
2 to 3 cloves garlic, chopped
1 teaspoon fennel pollen or fennel seed
1 to 1 1/2 cups chicken stock
1 1/2 cups grated Parmigiano-Reggiano, Grana Padano or aged Pecorino - See more at: https://www.rachaelrayshow.com/recipes/21473_baked_pasta_with_butternut_squash_sausage_ricotta/#sthash.4Np6tqED.dpuf

Slow-Cooker Corned Beef

Ingredients:

Beef and Vegetables

• 4 medium red potatoes, unpeeled, cut into 1-inch pieces
• 4 medium carrots, cut into 1-inch pieces
• 1 medium onion, cut into 6 wedges
• 1 corned beef brisket with seasoning packet (2 to 2 1/2 lb)
• 1 (12 oz) can beer or nonalcoholic beer
• Water
• 8 thin wedges cabbage

Sauce

• 1/4 cup applesauce
• 2 tbsp. Dijon mustard

 Directions: 

1. Spray 5- to 6-quart slow cooker with cooking spray. In cooker, place potatoes, carrots and onion. Top with corned beef; sprinkle with contents of seasoning packet. Add beer and enough water to just cover corned beef.
2. Cover; cook on Low heat setting 10 to 12 hours.
3. Remove corned beef from cooker; place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in cooker. Increase heat setting to High. Cover; cook 30 to 35 minutes longer or until cabbage is crisp-tender.
4. Meanwhile, in small bowl, mix sauce ingredients.
5. To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from cooker. If desired, skim fat from juices in cooker. Serve vegetables with juices and corned beef with sauce.

Submitted by Pat Reilly from http://www.bettycrocker.com/menus-holidays-parties/mhplibrary/recipes/this-slow-cooker-corned-beef-recipe-is-pure-gold

Porcupine Meatballs

Ingredients:

Meatballs 

• 2 lbs. ground beef
• 2 eggs
• 1 large onion, chopped fine
• 2 tsp. salt
• 1 tsp. celery salt
• 1/2 tsp. garlic salt
• 1/4 tsp. black pepper
• 3 tsp. A-1 Bold sauce
• 3 tbsp. milk
• 1 cup bread crumbs
• cooked rice

 Sauce

• 1 (15 oz.) can tomato sauce
• 3 tsp. Worcestershire sauce
• 3/4 cup water

 Directions: 

1. Mix all mix all meatball ingredients together adding as much rice to the mixture as you would like. Shape into meatballs. Fry in melted shortening, turning frequently, until light brown but not crusty on all sides. Drain off fat.
2. Add sauce ingredients, mix well, or use the sauce of your choice. Simmer 45 minutes over low heat.

Submitted by Margene McLoughlin from Betty Crocker's Cooking for Two

Slow-Cooker Barbecue Bacon Cheeseburger Meatballs

Ingredients: 

• 1 lb. lean (at least 85%) ground beef 
• 2 slices bacon, chopped 
• 1/2 cup Progresso™ plain panko crispy bread crumbs 
• 1/2 cup finely chopped onion 
• 1/4 cup milk 
• 1 egg, slightly beaten 
• 1 tbsp. honey 
• 1 tbsp. Montreal steak grill seasoning 
• 1 tsp. salt 
• 24 (1/2-inch) cubes sharp Cheddar cheese (3 oz) 
• 1 (18 oz.) bottle barbecue sauce 
• 24 dill pickle slices

Directions:

1. Spray 3 1/2- or 4-quart slow cooker with cooking spray.
2. In large bowl, mix beef, bacon, bread crumbs, onion, milk, egg, honey, grill seasoning and salt. Shape into about 24 (1 1/2-inch) meatballs; tuck one piece of cheese in center of each meatball, and seal completely. Add meatballs to slow cooker. Add barbeque sauce, and gently turn to coat.
3. Cover; cook on Low heat setting 3 to 4 hours or until meatballs are thoroughly cooked (165°F); stir. Thread pickle slices on cocktail picks, and serve with meatballs.

Submitted by Sue Richichi from http://www.bettycrocker.com/recipes/slow-cooker-barbecue-bacon-cheeseburger-meatballs/61179872-40d1-4ebe-bbe1-c9015a9e9089

Turkey and Corn Bread Casserole

Ingredients:

• 2 tbsp. butter or margarine
• 1 medium onion, chopped (1/2 cup)
• 1 small red bell pepper, chopped (1/2 cup)
• 4 cups seasoned corn bread stuffing mix
• 1 cup frozen whole-kernel corn
• 1-1/2 cups water
• 2 turkey breast tenderloins (about 3/4 lb. each)
• 1/2 tsp. chili powder
• 1/2 tsp. peppered seasoned salt

Directions:

1. Heat oven to 350℉. Spray 11x7-inch (2 quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, melt butter over medium-high heat. Cook onion and bell pepper in butter 2-3 minutes, stirring frequently, until tender. Stir in stuffing mix, corn, and water. Spread stuffing mixture in baking dish.
2. Sprinkle both sides of turkey tenderloins with chili powder and peppered seasoned salt. Place on stuffing, pressing into stuffing mixture slightly. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down.
3. Bake 1 hour. Uncover and bake 10-15 minutes longer or until juice of turkey is no longer pink when centers if thickest pieces are cut.

Submitted by Pat Dallmann, a Betty Crocker recipe, source unknown

Turkey and White Bean Chili

Ingredients: 

• 1 cup chopped red onion
• 1 small can chopped green chilies
• 1 tsp. minced garlic
• 1-1/4 lbs. ground turkey
• 1 tbsp. chili powder, (or to taste)
• 2 tbsp. tomato paste
• 2 tsp. dried oregano
• 1 tsp. ground cumin
• 1/4 tsp. each salt and pepper (or to taste)
• 1 (19 oz.) can cannellini beans, rinsed and drained
• 1 (14.5 oz.) can diced tomatoes, undrained (fire-roasted are good)
• 1 (14 oz.) container chicken broth (may need more)
• 1/2 cup chopped fresh cilantro

Directions:

1. Heat a large saucepan over medium heat. Add the first four ingredients, cook until turkey is done, stirring frequently. Stir in chili powder and next 8 ingredients (through broth), bring to a boil. Reduce heat and simmer 30 minutes. Stir in cilantro and serve with lime wedges. 

Submitted by Anna Restivo

Turkey Chili

Ingredients:

• 2 tbsp. olive oil
• 2 onions, chopped
• 2 large red bell peppers, stemmed, seeded, and chopped
• 3 cloves garlic, minced
• 1 tbsp. dried oregano
• 1 tsp. dried basil
• 1 tbsp. chili powder
• 2 tsp. ground cumin
• 3 lbs. ground turkey or chicken and/or fresh turkey sausage removed from the casing
• 1 tsp. kosher or course salt, or more to taste
• 1/2 tsp. freshly ground black pepper, or more to taste
• 3 (28 oz.) cans crushed tomatoes 
• 2 tsp. pureed chipotle chiles is adobo sauce (optional)
• 3 (15.5 oz) cans cannellini, kidney, or black beans, or a mixture of 2 or 3 kinds of beans, rinsed and drained
• 2 to 3 tbsp. minced fresh dill or parsley (optional)

Directions: 

1. Heat the olive oil in a large, deep pot over medium-high heat. Add the onions, bell peppers, and cook until softened, 4 minutes. Add the garlic, oregano, basil, chili powder, and cumin, and cook for 2 minutes more.
2. Add the turkey, chicken, sausage, or whatever combination you are using, and the salt and black pepper; stirring to coat well with all the spices. Cook, stirring until the meat loses its pinkness, about 6 minutes, then add the tomatoes, chipotles, if using, and the beans. Reduce the heat to medium and cook, stirring occasionally until the mixture tastes like chili, 25 to 30 minutes. Stir in the dill or parsley, if using, and add more salt and/or pepper as necessary.

Serve with sour cream, shredded cheese, minced scallions, diced avocados, guacamole, chopped fresh tomatoes, fresh lime wedges.

Submitted by Bill Stoecker

Beer Belly Chili

Ingredients:

• 1 1/2 tbsp. ground cumin
• 1 tbsp. ground coriander
• 2 tsp. cinnamon
• 2-1/2 lbs. ground beef
• 1-1/2 lbs. pork loin, shoulder or butt
• 2 tbsp. olive oil
• 2-1/2 lbs. onions, coarsely chopped
• 3 lbs. various color bell pepper (red, orange, yellow, green), seeded, cut into 1/2 inch pieces
• 7 tbsp. chili powder
• 2 tsp. (packed) minced canned chipotle chiles in adobo sauce
• 1 (28 oz.) can crushed tomatoes with added puree
• 2 cups tomato juice
• 2 (15 oz.) cans kidney beans, drained
• 2 (12 oz.) bottles dark beer (such as stout or porter)

Directions:

1. The night before you want to make your chili, slow cook the pork. Rub it with cinnamon, salt and pepper. Place in crock-pot and pour one half of a bottle of beer in. Cook overnight on low.
2. In the morning, fork pull the pork and set aside until you are ready to make the chili.
3. Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool.
4. Saute beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes. Heat oil in large skillet over medium-high heat. Add onions and peppers. Saute until vegetables begin to soften, about 15 minutes. Add mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chiles. Add crushed tomatoes, beans, and beer. Bring chili to boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring often. Season with salt and pepper.

Submitted by Matt and Penny Whitmore, modified from Epicurious "Beef and Dark Dark Beer Chili" recipe