3 lbs ground beef, lean
2 Tbsp. chili powder
1 1/2 tsp. salt
2 cans (14.5 oz) stewed tomatoes, undrained
2 cups salsa
1 large onion, diced
1/4 tsp. cumin
1 1/2 tsp. black pepper
2 cans (16 oz.) kidney beans, drained (I used 1 can of light and 1 can of dark)
2 bell peppers, diced (I use 2 different colored peppers for looks)
Brown ground beef (breaking up the clumps), diced onion and bell pepper together. If you want to spice up the chili, you can add jalapeños or habanero peppers. Drain off any grease. Stir in the chili powder, cumin, salt and pepper and cook for 5 minutes. Place this mixture in a large 5 quart dutch oven. Stir in beans, stewed tomatoes and salsa. Bring to a boil over high heat. Reduce the heat and simmer. Stir occasionally until thickened will take around 30 minutes. Top with shredded cheddar cheese, sour cream and corn chips.
Credit: Dean and Ned Adams
1.Mix ingredients together and cover each fillet with mixture and wrap in aluminum foil and refrigerate for 4-5 hours.
2. Unwrap salmon and add to 13" cast iron skillet.
3. Start smoker on smoke setting and cook for 30 minutes.
4. Increase smoker setting to 225 degrees and cook for 45 to 60 minutes.
5. Serve with lemons.
1. In a 10 inch skillet over
medium heat, cook the bacon until crispy.
2. Add the onion and cook until softened- about 5 minutes.
3. Add the sweet potato and cook for another 5 minutes until the potato is warmed through.
4. Make 4 little spaces in the mixture and crack an egg into each one.
5. Cover and continue to cook until desired doneness. About 5-7 minutes for eggs that are still runny.
6. Sprinkle a little salt and pepper over each egg.
7. Serve straight from the skillet.