Ingredients:

• 1 green pepper, chopped
• 2 Tbsp. vegetable oil
• 3 Lbs. ground beef
• 2 large onion, chopped
• 2 tsp. minced garlic 
• 3 tsp. salt
• 1/2 tsp. cayenne
• 1/2 tsp. cumin
• 1/2 tsp. oregano
• 1/2 tsp. paprika
• 1/2 tsp. black pepper
• 4 Tbsp. chili powder
• 2 8oz. cans rotel
• 1 can 15 oz. tomato sauce
• 4 cans beans of choice
• 2 cups tomato juice
• 1 can tomato paste
• 1 can corn, drained

Ingredients:

• 1 1/2 lbs. beef stew meat
• 1 large onion, finely chopped
• 2 cloves of garlic minced
• 1/2 cup chopped green pepper
• 1/2 cup finely crushed tortilla chips
• 3 cans kidney beans, drained
• 1 can Rotel tomatoes with green chilies
• 1 can tomato sauce
• 1 can corn
• 1/4 tsp. cinnamon
• 1/2 tsp. sugar
• 1 1/2 tsp. chili powder
• 2 tsp. cumin
• 1/2 tsp. coriander
• 1/2 tsp. pepper and salt

1. Place all ingredients in slow cooker.
2. Gently stir ingredients until mixed.
3. Cover and cook on low for 6-8 hours.
4. When done, mix again very well.
5. Serve with sour cream and shredded cheddar cheese.

Ingredients

• 1 pkg. 24oz. Velveeta Shells and Cheese
• 2 cans chili no beans
• 1 pkg. 8.5 oz. cornbread mix, batter prepared as directed on package
• Preheat oven to 375. Prepare Dinner as directed on package. Stir in chili.
• Spread into 13 x 9 inch baking dish.
• Spread prepared cornbread batter on top of chili mixture to within 1/2 in. of edges.

Bake 25 to 30 min or until cornbread is golden brown and fully risen.

Ingredients

• 1 1/2 Tbsp. Vegetable oil
• 1 lb. boneless, skinless chicken breast, cut into 1/2 inch chunks.
• 2 Tbsp. ground cumin
• 1 jar salsa
• 2 cans Great Northern beans, drained
• 1 cup frozen corn
• 1 1/2 shredded Colby-Jack Cheese

1. Heat oil in large saucepan over medium heat.
2. Add chicken.
3. Cook 3 min. Add cumin; cook 1 min stirring constantly.
4. Add salsa, beans, and corn; bring to a boil.
5. Reduce heat, cover, and simmer 15 min. Stirring once.
6. Remove from heat; stir in 1 cup cheese.
7. Ladle into bowls; top with remaining cheese and serve with toppings.