If it's January, it's time for chili

Tasty Chili with Pinto Beans

Serves: 8

• 2 lbs. ground beef
• 1 large onion, diced
• 3 cloves garlic, peeled and minced
• 1 (14.5 oz) diced tomatoes
• 2 (14.5 oz) Rotel diced tomatoes with green chilies
• 1 (8 oz) tomato sauce
• 1 cup water
• 2 tbsp. chili powder
• 1 tbsp. ground cumin
• 2 tbsp. white sugar
• 1 tbsp. salt
• 1 tsp. black pepper
• 2 (15 oz) cans pinto beans

1. In large stock pot, brown ground beef and drain fat off.
2. Add onion and garlic and cook until onion is tender and translucent.
3. Add diced tomatoes, diced tomatoes with green chilies, tomato sauce and water.
4. Stir in pinto beans, chili powder, cumin, sugar, salt, and pepper.
5. Simmer for 30 to 40 minutes before serving.

Slow-Cooker Family Chili

Serves: 8

Ingredients:

• 2 lbs. lean ground beef
• 1 large onion, chopped
• 2 cloves garlic, peeled and minced
• 1 (28-oz) can diced tomatoes, undrained
• 1 (15 oz) can tomato sauce
• 2 tbsp. chili powder
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 (15 oz) can kidney beans, rinsed and drained

1. Cook beef in skillet over medium heat until browned; drain.
2. Mix beef and remaining ingredients, except beans, in a 3-1/2- to 6-quart slow cooker.
3. Cover and cook on low heat setting for 6 to 8 hours (or high heat setting for 3 to 4 hours) or until onion is tender.
4. Still in beans. Cover and cook on high heat setting 15 to 20 minutes or until slightly thickened.

Zesty Chili with Corn

Ingredients:

• 1 lb. ground beef
• 1 large onion, diced
• 2 tbsp. vegetable oil
• 1/2 tsp. ground cayenne pepper
• 2 tsp. dried oregano
• 1 lb. frozen corn kernels
• 2 (14.5 oz) cans stewed tomatoes with Mexican seasonings
• 1 (15 oz) can pinto beans, drained
• 1 (15 oz) can kidney beans, drained
• 1/2 cup water
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1-1/2 cups tomato sauce

1. In a large pot, cook ground beef and onion in oil over medium heat until beef done and onion tender and translucent. Stir in cayenne pepper and oregano and cook a minute or two more.
2. Stir in corn, tomatoes, pinto beans, kidney beans, water, salt, pepper, and tomato sauce.
3. Cook, uncovered, until bubbles and slightly thickens, usually 10 to 15 minutes.