Chili in the Crockpot

2 lbs lean ground beef
2 large onions, chopped
1 green pepper, chopped
1 TBSP bottled minced garlic
2 1/2 cups water
1 can kidney beans, rinsed and drained
1 can white beans, rinsed and drained
1 28 can of chopped tomatoes, drained
1 12 oz can tomato paste
1 10 oz can Rotel--diced tomatoes and green chile peppers, undrained
1 TBSP yellow mustard
1 tsp salt
1 tsp chili powder
1 tsp ground black pepper
1/2 tsp ground cumin
1/2 to 1 tsp cayenne pepper--omit if you don't like spicy

Brown beef, onions, green pepper, and garlic until meat is brown and onions tender. Drain fat.

Combine the rest of the ingredients in a large crockpot (4, 5 or 6 quart) and stir. Cover and cook on low for 8-10 hours, or high for 4-5 hours. Freezes well!

Shared by Kaari

Creamed Corn in Crockpot

2 lbs frozen whole kernel corn
12 oz cream cheese cut into cubes (can use low fat)
1 cup milk
1/2 cup butter
2 tsp sugar
1 tsp salt
1/4 tsp pepper

Spread corn over bottom of crock pot. Top with cream cheese cubes. Stir together remaining ingredients in small bowl; pour over corn and creamed cheese.
Cover and cook on high heat setting 2-3 hours.
Stir well before serving. Corn will hold on low heat setting up to 2 hours. Stir occasionally.

Shared by Kaari

Curried Pork over Basmati Rice

3 1/2 c cubed red potatoes
1c chopped onion
1 c chopped red bell pepper
1/4 c chicken broth
2 Tbs flour
2 Tbs tomato paste
1 Tbs sugar
1 Tbs minced peeled fresh ginger
1 1/2 tsp salt
1 tsp Madras curry powder (I would add a little more)
1 tsp ground cumin
1 1/2 lbs boneless pork loin, cut into 1" cubes
2 cloves garlic, minced
1/2 c coconut milk
3 c hot cooked basmati rice

Combine all ingredients except coconut milk and rice in a slow cooker.
Stir well to dissolve flour.
Cook on low 6-8 hours. Stir in coconut milk. Serve over rice. Yield 6 servings.

Shared by Sarah