Pork and Beef Three Bean Chili

Chili is one of my Go-To dinners so I usually have everything on hand.  I forgot to check my pantry before grocery shopping this week and didn't realize I was all out of canned beans...OOPS.  However, I found a huge bag of mixed beans (black, kidney and pinto) in the pantry so, I decided to whip some chili up from scratch.  I have to say this was fantastic and I prefer it to the bagged seasoning and canned beans.

Ingredients:

• 2 cups mixed beans, a little over 3/4 cup of black, pinto and kidney (Pre-soaked for 24 hours)
• 1 lb ground beef
• 1 lb ground pork
• 1 cup beef broth
• 2 cans diced tomatoes
• 1 small can diced green chilies
• 1 onion, diced
• 3 garlic cloves, finely minced
• 3 tablespoons chili powder
• 2 tablespoons chohula
• 1 teaspoon cumin
• 1/2 teaspoon onion powder

Directions:  In a large skillet brown beef and pork with onion until cooked through.  Take 1/4 of mixture and puree with 1 can tomatoes in a food processor or blender.  In a large cup whisk broth, chili powder, cumin and onion powder until well mixed.  Add all remaining ingredients and seasoned broth into a crock pot and cook on high for 7-8 hours or low for 10-11 hours.

Chili Cheese Shells

This was definitely a hit with my husband!  Like most people, I am a huge fan of Velveeta and Chili with Frito's.  This dish is that in pasta form.  My husband added crushed Frito's to the top of his, and I added a large scoop of Pace Picante.  This is a great way to use up any canned chili and I think a can of Rotel would be a wonderful addition. 

Ingredients:

• 1 box pasta shells
• 2 cans chili
• 1 cup cheddar cheese, shredded
• 1 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons flour
• Cholula, to taste

Directions:  Boil shells according to package directions.  In a large skillet melt butter, sprinkle with flour and stir constantly until in forms a roux.  Stir in cream and bring to a simmer.  Slowly whisk in cheese until melted and stir in chili.  Let simmer for about 5 minutes, stirring constantly.  Pour chili cheese over noodles and enjoy.  Top with Cholula, Frito's or hot sauce!

Chili Smothered Baked Potatoes

I am still working my way through the 10 pound bag of potatoes I got for Christmas.  I usually serve my chili over rice or pasta but I decided to give this a try and it was fantastic.  Here is my normal chili recipe however, I did not have any canned tomatoes on hand so I added a can of tomato soup and it is definitely a change I will keep. 
Ingredients:

• 4 russet potatoes
• 1 pound ground beef
• 1 can mild chili beans
• 1 can kidney beans, drained
• 1 can tomato soup
• 1 small can diced green chilies
• 1 packet chili mix seasoning
• shredded cheese
• diced onions

Directions:   Pre heat oven to 350 degrees.  Wash and scrub potatoes and place directly on top rack in oven.  Bake for about an hour or until potatoes are soft.  In a large skillet brown beef over medium heat.  Add beans, soup, chilies and stir in seasoning mix.  Serve chili over potatoes and top with cheddar cheese and onions.