1 onion diced
2 red peppers seeded and diced
3 stalks celery, diced
2 heaping tablespoons garlic paste
2 pounds ground beef
1 can Rotel
1 large can tomato puree
1 large can diced tomatoes
1 can tomato paste
2 tablespoons chili powder
1 tablespoon dried diced jalepanos
Fry onions, pepper, and garlic, add ground beef and brown. Pour remaining ingredients into a large crock pot and add beef mixture. Cook on low 8 hours. Serve hot topped with cheddar cheese and sour cream.
I “cheat” a little bit for this soup but it is awesome. My family has eaten this every night for 5 nights!! I make a huge pot of this so there are lots of leftovers.
3 whole Rotisserie Chickens ( I get them at Costco, great value [$5 each] and precooked)
Pull all the meat from the chickens and put in a large pot. Pour 2 cups of hot sauce (see recipe) over top of chicken and Set aside
Put all the bones etc from the chickens in a stock pot, cover with water and simmer to make broth (or you can use pre-prepared chicken broth.) When done simmering, filter out the bones etc from broth. Pour over chicken. Make sure the meat is covered by liquid.
Turn on medium and heat through
Serve over cooked riced cauliflower or rice for nonketo with a dollop of bleu cheese dressing if desired on top!
Congrats to us! This is our 20th post, and that would make this our 19th recipe! Hurray for Episode 5!
1 large Butternut squash
3 tablespoon Brown sugar
4-6 tablespoons butter
** all measurements are approximate. Squash size and taste will determine amounts**
Peel, seed and cut squash into chunks. BIG chunks are ok!
Put squash into crock pot, arrange to fit as much in keeping the air spaces to a minimum.
dot with butter (use to taste, we love butter so I use plenty), sprinkle with brown sugar.
Cook on high about 2 hours or low for 3 1/2-4. Make sure squash is very tender.You should be able to stir it to creamy goodness with a big spoon but I use an immersion blender. Cooking time will vary depending on size of pieces. smaller pieces will cook quicker.