Chunky Chili

½ lb lean ground beef
½ lb stew meat
1 medium onion, chopped
2 cans (16 oz each) diced tomatoes, undrained
1 can (15 oz) pinto or kidney beans, rinsed and drained
½ cup prepared salsa
1 tbls chili powder
1 ½ tsp ground cumin
Salt and Pepper to taste
½ cup shredded cheddar cheese
3 tbls sour cream
Sliced black olives (optional)
Macaroni noodles (optional)
Liquid Smoke to taste (optional)


1. Heat large skillet over medium heat. Add ground beef and onion, cook until beef is browned and onion is tender. Drain fat.
2. Place beef mixture, stew meat, tomatoes, beans, salsa, chili powder and cumin in a slow cooker; stir.
3. Cover and cook on Low 5-6 hours or until flavors blended and chili is bubbly.
4. Season with salt and pepper to taste.
5. Serve with cheese, sour cream and olives.
6. Add noodles if desired about 30 minutes before serving, so they don’t get to soggy.

Hawaiin Haystacks

2 - 10 3/4 oz. cans cream of chicken soup
1 c. chicken broth
2 c. cubed Chicken
4 c. cooked long grain rice
9 1/2 oz. can chow mien noodles
3 med. tomatoes, sliced
1 c. chopped celery
1/2 c. chopped green pepper
1/2 c. chopped green onion
20 oz. can pineapple chunks, drained
1 c. grated cheddar cheese
1/2 c. slivered almonds
1/2 c. coconut
2 oz. jar pimiento, drained and diced, if desired

Combine soup and chicken broth in a medium saucepan to make gravy. Stir to blend. Add Chicken. Simmer about 8 to 10 minutes, until heated through. On 8 individual serving plates, layer all ingredients. First stack rice, chow mien noodles, and chicken and gravy. Add tomatoes, celery, green pepper and green onion. Top this with pineapple chunks, grated cheddar cheese, and more chicken and gravy, if desired. Stack almonds, coconut and pimiento on top. Makes 8 servings.


This also works great in a crockpot.