STAYING WITH THE CROCK!

It's sorta strange, but lately I've had a yearning for some Chili. Yeah, I know that Chili is supposed to be a dish for cold Winter evenings, but I just can't get rid of the feeling that I've gotta have some Chili. So, if you're like me, the first recipe this week for Chili that is prepared in the trusty 'ole Crock Pot. The best of both worlds, good Chili and a cool house as a bonus.

Our second recipe is for a great Pork Roast that is also prepared in the Slow Cooker.

Hope you and you family will enjoy both of these dishes. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

SPICY DOWN-HOME CHILI

2 Pounds Lean Ground Beef

1 Large Onion (Chopped)

2-4 Cloves of Garlic (To Taste)(Minced)

1 Tablespoon Cooking Oil

1 Large Bell Pepper (Seeded and Chopped)

1-2 Jalapeno Peppers (Optional)(Seeded and Minced)

1/4 Cup Chili Powder (Or Less, To Taste)

2-3 teaspoons of Dried Oregano (Crushed)

1 Tablespoon Ground Cumin

2 Large Cans Stewed Tomatoes (With Liquid)(Chopped)

1 Large Can Pinto Beans (Drained <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

TOPPING FOR CHILI

1 Cup Sour Cream (Or Plain Yogurt)

1/4 Cup Fresh Cilantro or Italian Parsley (Chopped)

1/2 Tablespoon Chili Powder

1/2 teaspoon Onion Powder

1/4 teaspoon Powdered Cayenne Pepper 3/4 Cup Sharp Cheddar Cheese (Grated)

Brown the Ground Beef, Chopped Onion and the Garlic in a large frying pan, stirring constantly. Using a slotted spoon, place the Beef Mixture into a 3-4 Quart Crock Pot. Add approx. 5-6 teaspoons of the oil that remains in the frying pan after the Beef is browned.

Add all the other ingredients--except for the topping ingredients--and mix completely. Cover and cook on the Low Setting for 8-10 hours, or on the High Setting for 4-5 hours. Stir once or twice during the cooking time. Be sure to stir at least once during the last 1/2 hour of cooking.

Combine all the Topping ingredients--except the Cheese-- in a mixing bowl and mix completely. Place in the "fridge" until ready to serve the Chili. Remove from the "fridge" and allow to stand at room temperature for a short time before serving.

When the Chili has been placed in serving bowls, place a generous dollop of Topping on top of each serving and sprinkle with the Grated Cheddar Cheese. You may also sprinkle with some Fresh Chopped Cilantro if desired. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

APPLES AND PORK ROAST

1 Pork Roast (3-4 Pounds)( Whatever size fits your Crock Pot)

6-8 Tart Apples (Cored and Quartered)

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