Chili No Beans

Chili No Beans

So I got this Chili No Beans idea at Taco Bell the other day.  They’re always adding crazy new stuff to their Menu and it just got me thinking.  First off, their food is munchie delicious.  You know what I mean.  The kind of food you crave when you’ve got the munchies.  And I swear their staff has got to be stoned half the time when they come up with these recipes.  Anyway, I got thinking about how tender their ground beef is in all of the Tacos and Burritos and then it dawned on me.  It’s got to be a slow cooker.  So I ran home and made up this recipe and it’s just as good if not better.  The real benefits though, however, aren’t that you can now replicate Taco Bell food but you can use it for all kinds of things like Chili Cheese Dogs and Nachos and who’s going to complain about that.  So here is a real easy and simple way to make Chili No Beans and you’re going to love it!Chili No Beans 2

Chili No Beans Ingredients:

2 lbs Ground Beef
1 lbs Pork Chorizo (or beef)
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1 tsp Black Pepper
1 1.25 oz pkg Taco Seasoning (regular or Mild)

Chicken and Gravy Slow Cooker Recipe

Chicken and Gravy

Chicken and Gravy Recipes really don’t get much easier than this.  But don’t let that fool you because this dish is delicious and it has so many different possibilities.  This version is the very basic version; just the Chicken and the Gravy.  If you want to add just another 5 minutes of your time, to a recipe that only takes 5 minutes to prepare, you could add all kinds of fresh or canned vegetables; onions, mushrooms or peppers, just to name a few.  Even olives are terrific.  But at least this way you’ve got a real simplified base to work with and you can run with your imagination from there.

Chicken and Gravy Ingredients:

2 Chicken Breasts
2 cans Cream of Chicken Soup (Cream of Mushroom or Broccoli works great too)
1 pkg Cream Cheese
1/2 tsp Black Pepper

Chicken Enchiladas

Chicken Enchiladas

Chicken Enchiladas Ingredients:

Makes 16
Chicken Mix
2 Boneless Chicken Breasts
4 Boneless chicken thighs
1/2 Onion, chopped
1 can Corn
1 Chipotle Pepper
1 tbsp Chipotle Pepper Juice
2 Garlic Cloves, chopped
1 tsp Cumin
3 tbsp Olive Oil
1 Juice from Lime
Crock Pot Juice, all of it
Salt and Pepper to taste

1 pkg Corn Tortillas
1 Can Whole Green Chili’s
1 Can Enchilada Sauce, (Click HERE for Red & HERE for GREEN)

Garnish
1 cup Mild Cheddar Cheese
Fresh Cilantro, chopped
2 Green Onions, chopped scallions
1/2 cup Lettuce, chopped
Sour Cream, preference amount

Season the Chicken with Salt and Pepper then place in a Slow Cooker and cook for 6 hours on Low.  Prep Vegetables and Combine the Onion, Corn, Chipotle Pepper and Garlic in a Bowl.  Set everything else aside.  When the Chicken is done, carefully remove and separate from the accumulated crock-pot liquid, but save the liquid for later.  Finger pull or fork apart the Chicken into torn pieces and season with Cumin.  Then, in a hot pan set on Med-High, add olive oil and the Corn and Onion Mixture, then salt and pepper to taste.  Cook for 2 Minutes, then add the Chicken, Lime and Crock-pot Juice and stir until everything is mixed thoroughly, then kill the heat.

For each Enchilada, completely dip and submerge 1 Tortilla in the Enchilada Sauce, then lay flat on a plate, cutting board or counter top.  Add 1 Green Chili to the center and a 2 to 3 tbsp of Chicken Mix, then starting from the back back of the Tortilla, roll towards the front and lay each Enchilada down in a Baking Pan or Casserole Dish.  Repeat until it’s full.  Ladle in 1 cup of Enchilada Sauce over the tops of all the rolled Tortillas, then cover with cheese.  Bake at 350 degrees for 20 Minutes, then garnish and Serve!