1Burrito

Stack

Ingredients 12 oz (375 g) lean ground beef 1 onion, chopped 4 cloves garlic, minced 4 tsp (20 mL) chili powder tsp (2 mL) dried oregano 1/4 tsp (1 ml) each salt and cayenne 1 can (19 oz/540 mL) red kidney beans, drained and rinsed 3/4 cup (175 mL) salsa 4 large flour tortillas 1 cup (250 ml) shredded cheddar or Monterey Jack cheese cup (125 ml) light sour cream 1 cup (250 ml) shredded lettuce Preparation:

In nonstick skillet, cook beef, onion and garlic over medium-high heat, breaking up meat with wooden spoon, until meat is no longer pink, about 5 minutes. Add chili powder, oregano, salt and cayenne; cook for 2 minutes. In large bowl, mash kidney beans; stir in 1/4 cup (50 mL) of the salsa. Add beef mixture; stir to blend. Place 1 tortilla on rimmed baking sheet; spread one-third of the beef mixture right to edge of tortilla then sprinkle with one-quarter of the cheese. Repeat layers twice. Top with remaining tortilla and cheese. Bake in 450F (230C) oven until cheese is melted, 10 minutes. Slice into wedges; top with sour cream, lettuce and remaining salsa. Tip: To save time, buy shredded cheeses and cheese mixes, such as Tex-Mex.

Chicken Chili Burritos

Ingredients; 2 tbsp (25 mL) vegetable oil 1 lb (454 g) ground chicken 1 onion, chopped 2 cloves garlic, minced 2 tsp (10 mL) dried oregano tsp (2 mL) salt 2 tbsp (25 mL) tomato paste 1 can (28 oz/796 mL) diced tomatoes 3 tbsp (45 mL) chili powder 4 large flour tortillas, (10 inches/25 cm) 3/4 cup (175 mL) shredded Cheddar cheese Preparation: In large saucepan, heat 1 tbsp (15 mL) of the vegetable oil over medium-high heat; cook chicken, breaking up with fork, for about 8 minutes or until no longer pink. Drain off fat. Transfer chicken to bowl and set aside. In same saucepan, heat remaining oil over medium heat; cook onion, garlic, oregano and salt for about 3 minutes or until softened. Stir in tomato paste; cook for 1 minute. Return chicken to pan. Add tomatoes and chili powder; bring to boil. Reduce heat to medium; simmer, stirring occasionally, for 15 minutes or until thickened.

Spoon chili onto centre of each tortilla; sprinkle with cheese. Fold top and bottom edge over filling; fold sides over like envelope. Place, seam side down, on greased baking sheet.

Broil burritos about 6 inches (15 cm) from heat until crisp and golden brown, about 10 minutes.

Family-Size Pan Bagnat

1/4 sweet onions, thinly sliced 1/4 cup (50 mL) extra virgin olive oil 2 tbsp (25 mL) red wine vinegar 2 tbsp (25 mL) Dijon mustard 1 tsp (5 mL) dried thyme 1/4 tsp (1 mL) salt 1/4 tsp (1 mL) pepper 2 cans (7 oz/198 g) tuna 1/4 cup (50 mL) chopped black olives 1 round French bread, (about 7 inches / 18 cm) 1 plum tomato, thinly sliced 1 cup (250 mL) packed fresh spinach 2 hard cooked eggs, sliced 2 jarred roasted red peppers, drained, rinsed and patted dry

In bowl, cover onion with cold water; let stand for 15 minutes. Drain and pat dry; set aside. In small bowl, whisk together oil, vinegar, mustard, thyme, salt and pepper. Transfer all but 2 tbsp (25 mL) to separate bowl; add tuna and olives and toss to combine. Cut bread in half horizontally; hollow out loaf, leaving 1-inch (2.5 cm) border. Brush cut side with remaining oil mixture. Spread tuna mixture over bottom half of loaf. Top with tomato, spinach, eggs, onion and red peppers. Top with remaining bread. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 24 hours.) Cut into 4 wedges.

Open-Faced Roast Beef Sandwiches with Horseradish Coleslaw

These hearty sandwiches are definitely knife-and-fork fare. Choose a thickly sliced whole grain loaf with flax as a base for the medium-rare roast beef. Servings: 4

4 slices whole grain bread 6 oz (170 g) thinly sliced roast beef Horseradish Coleslaw: 2 cups (500 mL) shredded cabbage 2 tbsp (25 mL) light mayonnaise 1 tbsp (15 mL) chopped fresh parsley 1 tbsp (15 mL) barbecue sauce 1 tbsp (15 mL) prepared horseradish 1/4 tsp (1 mL) salt 1/4 tsp (1 mL) pepper

Horseradish Coleslaw: In bowl, toss together cabbage, mayonnaise, parsley, barbecue sauce, horseradish, salt and pepper. (Make-ahead: Cover and refrigerate for up to 24 hours.) Toast bread. Top each slice with 1/2 cup (125 mL) coleslaw then beef.

Rueben Canapes

1/2 baguette, (10 inches/25 cm for half) 2 tbsp (25 mL) extra-virgin olive oil 1/4 tsp (1 mL) salt 1/4 tsp (1 mL) pepper Topping: 2 tbsp (25 mL) Dijon mustard 2/3 cup (150 mL) drained sauerkraut 12 (8 oz/250 g) thin slices smoked meat, (cut in half) 24 small slices Gruyre cheese

Cut baguette into twenty-four 1/4-inch (5 mm) thick slices; place on baking sheet. Brush with oil; sprinkle with salt and pepper. Broil slices, turning once, until crisp and golden, about 3 minutes. Topping: Brush oiled side with mustard. Top each toast with about 1 tsp (5 mL) sauerkraut, half slice smoked meat and 1 slice cheese. If desired, broil until cheese is bubbling and melted, about 1 minute. Variations: Pesto Salami Canapes: Omit Topping. Top each toast with about 1/2 tsp (2 mL) pesto sauce; half slice salami; 1 fresh basil leaf; and 1 slice bocconcini cheese. Goat Cheese and Roasted Pepper Canapes: Omit Topping. Top each toast with about 1 tsp (5 mL) goat cheese; 1 small strip roasted red pepper; and half black olive. Smoked Trout and Boursin Canapes: Omit Topping. Top each toast with about 1 tsp (5 mL) Herb and Garlic Boursin cheese; 1 slice English cucumber; and 1 small piece hot-smoked trout or salmon. Sprinkle all with 2 tbsp (25 mL) chopped fresh chives.

Pineapple Fried Rice

Ingredients (serves 4): 1 packet Asian Home Gourmet Thai Pineapple Rice 1 fresh pineapple 400g (2 cups) cooked rice 1 egg 1 tbsp vegetable oil 2 small onions, finely chopped 2 garlic cloves, finely chopped 200g chicken meat, cut into cubes 100g fresh prawns, de-shell some cashew nuts some pork floss Method: 1. Drain 200ml of pineapple juice in a cup. Cut the remaining pineapple into cubes. 2. Drizzle some oil in a preheated wok. 3. Add onion and garlic and stir fry till fragrant. 4. Add spice paste, some pineapple juice and chicken. Fry for 5 minutes. 5. Add rice, cashew nuts, pineapple cubes and egg. Stir fry till cooked. 6. Garnish with coriander. Serve.

Glazed Buttermilk Meatloaf

Glaze: 1 cup ketchup 1 cup BBQ sauce {your favorite brand} 1/2 cup brown sugar {light or dark, or a combo of both} Meatloaf: 1 tablespoon olive oil 1 cup finely chopped onion {roughly 1 medium} 1 large clove garlic, minced 1/4 cup chopped fresh parsley1/3 cup chopped fresh basil 2 tablespoons tomato paste 1/3 cup panko breadcrumbs 1 cup buttermilk, well-shaken 2 pounds ground beef 1 cup freshly grated Parmesan cheese 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper To make the glaze: Add the ketchup, BBQ sauce and brown sugar to a saucepan and place over low heat. Keep on stove over low heat, stirring occasionally, while you prepare the meatloaf. 1. Preheat the oven to 425 degrees. Heat the olive oil in a skillet over medium heat. Add the onions and garlic; saute for 4-5 minutes, or until softened. Stir in the parsley, basil and tomato paste and cook for an additional minute. Set aside to cool. 2. In a large mixing bowl soak the breadcrumbs in the buttermilk for 5 minutes. Add the ground beef, Parmesan cheese, onion mixture, salt and pepper; mix gently with your hands until just combined. On a rimmed baking sheet, form the mixture into a loaf and brush all exposed sides with some of the glaze. {Note: I like to divide the sauce into two separate bowls - one for brushing the meatloaf and one for serving later on. This way the sauce used as a condiment doesn't come in contact with raw meat} 3. Bake for 50 minutes, or until the internal temperature reaches 160 degrees. Remove the meatloaf from the oven and brush with additional glaze several times throughout baking. Let rest for 10 minutes before slicing. Serve the meatloaf with extra sauce on the side.

Slow Cooker Beef Stew

Ingredients 4 lbs boneless beef chuck roast, trimmed and cut into 1-1/2-inch chunks Salt and pepper 2 tbsp vegetable oil 2 onions, chopped about 2 cups 4 cups low-sodium chicken broth 1-1/2 cups Guinness Draught 1 tbsp light brown sugar 1 tsp dried thyme 1 ounce bittersweet chocolate, chopped (yes, chocolate!)2 bay leaves 5 carrots, peeled and cut into 1-inch chunks 1 lb parsnips, peeled and cut into 1-inch chunks 1-1/2 lbs baby red potatoes (about 24), scrubbed 1/4 cup unbleached all-purpose flour 2 tbsp minced fresh parsley Directions

Pat dry the beef cubes with paper towels and season with salt and pepper. Heat 2 tsp of oil in a large skillet over medium high heat until just smoking. Cook half of the beef until browned on all sides, about 8 minutes. Transfer to the slow cooker insert and repeat with an additional 2 tsp oil and the remaining beef. Add the remaining 2 tsp oil, onions and 1/4 tsp salt to the skillet and cook until the onions are lightly browned, about 5 minutes. Add the broth, 1-1/4 cups of the beer, sugar, thyme, chocolate, and bay leaves and bring to a boil, using a wooden spoon to scrape up any browned bits. Transfer to the slow cooker insert. Add the carrots, parsnips, and potatoes to the slow cooker insert. Cover and cook on low until the meat is tender, about 9-10 hours (or cook on high for 6 to 7 hours, but I have only tried this recipe on low for 10-hrs). Set the slow cooker to high. Whisk the flour and remaining 1/4 cup beer until smooth, then stir the mixture into the slow cooker. Cook, covered, until the sauce thickens about 15 minutes. Remove and discard the bay leaves, stir in the parsley, and season with salt and pepper to taste. Serve.

Drunken Ribs with (almonds or cashews)

Ingredients:

1 slab of pork baby back ribs (about 1 kg) - membrane removed, chopped into small pieces
1/2 cup char siew sauce 1 thumb size ginger - grated 3 cloves garlic - minced 1 can (330 ml) beer (I used Carlsberg) nuts Directions:

Marinade ribs in char siew sauce, ginger and garlic for at least 1 hr, or preferably overnight.
Combine ribs and beer into a pot, cover and bring to boil. Lower heat to simmer for 30 mins. Add all the nuts and leave to simmer uncovered until thickened (about 20-30 mins). Season to taste.

Pulled Pork Sandwiches

Ingredients Dry rub:

2 tablespoons salt
2 tablespoons black pepper 2 tablespoons dark brown sugar 2 tablespoons paprika 1/2 tablespoon cayenne 4 pound shoulder pork roast 2 cup apple juice 1 cup apple cider vinegar 2 tablespoons Worcestershire 1/2 tablespoon liquid smoke 1/2 tablespoon garlic powder 6 soft hamburger buns with seeds

Bbq sauce Cole slaw Directions Preheat oven to 325 degrees F. Mix the dry rub ingredients in small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork. Cover with plastic and refrigerate for at least 2 hours. Combine liquid ingredients and the garlic powder in a medium bowl and pour into a large Dutch oven. Place pork in the oven and tightly cover with aluminum foil then lid. Roast for 4 hours or until fork tender and shreds easily. Brush the roast with cooking liquid every hour. Remove from oven and let stand until cool enough to handle. Shred the pork with a fork or tongs into bite size pieces. Serve on hamburger buns topped with BBQ sauce and cole slaw

(Makes 80-100 dumplings) Ingredients: 1 lb. ground pork lb. finely chopped shrimp 4-5 eggs, scrambled in vegetable oil and then finely chopped lb. Chinese chives, finely chopped, (or substitute scallions) 5 leaves Napa cabbage, finely chopped 1 tablespoon chicken bouillon Soy sauce to taste Salt to taste A splash each of sesame oil and vegetable oil 80-100 dumpling or wonton wrappers How to Prepare at Home In a large bowl stir the ground pork with a small splash of water. Do this two more times to produce a moist and somewhat sticky mixture. Add all of the remaining ingredients and mix well. On a cutting board place a dumpling wrapper and dollop about a teaspoon or so of the mixture onto the center. Do not overfill or it will be difficult to adequately seal them, and/or they can burst open during cooking.

Chinese

Dumplings

Wet the edge of the wrapper with some water, fold it over, and then crimp the edge to seal it. Arrange the dumplings on a parchment lined sheet tray. You can freeze them at this point for later use. To cook, bring a pot of water or broth to a boil, add the dumplings, and cook until they float. They are completely done when you can poke their center and the dough springs back. You can serve them in broth like wontons but traditionally they are dipped in a sauce. Dumpling Dipping Sauce Ingredients: 3 oz. soy sauce 1 oz. dark soy sauce 1 oz. rice wine vinegar 1 teaspoon hot chile oil A splash of sesame oil Finely minced chives or scallions How to Prepare at Home You can adjust any or all of these ingredients to suit your taste. Simply whisk the ingredients together, dip the dumplings in the sauce and enjoy.

Chorizo Sweet Potato Enchiladas

Ingredients 2 Tbsp vegetable oil 1 medium sweet potato 1 medium poblano pepper 2 cloves garlic 3 links chorizo 10 taco size tortillas 5 oz enchilada sauce 1.5 cups shredded cheese Directions STEP 1: Peel the sweet potato and cut into a half inch cubes. Remove the stem and seeds from the poblano and also dice into half inch pieces. Mince the garlic.

STEP 2: In a large skillet, cook the sweet potato, poblano and garlic in vegetable oil, over medium heat until they begin to soften (about 10 minutes). Squeeze the chorizo out of it's casing into the skillet. Break up the meat and cook until thoroughly browned (about 5 minutes). STEP 3: Spray a large casserole dish with non-stick spray and preheat the oven to 375 degrees. Scoop about 3/4 cup of the chorizo sweet potato filling into each tortilla. Fold in the ends and then roll the tortilla up around the filling. Place the filled and rolled tortillas in the baking dish. They should fill the dish and fit tightly against each other to prevent unrolling. STEP 4: Pour the enchilada sauce over the the rolled tortillas and top with shredded cheese. Bake in the oven until the edges begin to bubble (about 20 minutes). Serve hot. Optional garnishes: green onion, cilantro, sour cream.

Turkey Con Queso Bake

Chili con queso is typically served as an appetizer with corn chips, tortilla chips or vegetables. By borrowing this idea and combining it with a turkey wrap, a new dish emerges. When assembling the dish, the sauce may seem too generous, but it eventually thickens and provides enough to spoon luxuriously over the rolls. Servings: 8

3 tbsp 1 2 cloves 1/4 cup 1-1/2 cups (375 1 cup 3 cups (750 1/2 tsp 1/2 tsp (2 mL) pepper

(45 onions, of (50 mL) mL)

mL)

garlic, mL) all-purpose turkey stock or chicken (250 mL) shredded old cheddar (2 mL)

butter chopped minced flour stock milk cheese salt

Filling: 2 cups (500 mL) cooked 2 tomatoes, seeded 1/4 cup (50 mL) chopped 3 green onions, 2 tbsp (25 mL) chopped 1 jalapeo peppers, seeded 8 7-inch flour tortillas

turkey, and green fresh and

diced diced olives chopped coriander chopped

In saucepan, melt butter over medium heat; fry onion and garlic, stirring occasionally, until softened, about 2 minutes. Add flour; cook, stirring, for 2 minutes. Whisk in stock and milk and bring to boil, stirring; reduce heat and simmer until thickened, about 5 minutes. Remove from heat. Add 2-1/2 cups (625 mL) of the cheese, salt and pepper; set aside. Filling: In large bowl, combine turkey, tomatoes, olives, onions, coriander and jalape?epper; stir in 1/2 cup (125 mL) of the cheese sauce. Spoon 3/4 cup (175 mL) into greased 13- x 9inch (3 L) glass baking dish. Divide remaining filling evenly among centres of each tortilla; roll up loosely. Place, seam side down, on sauce. Spoon remaining sauce over top. Sprinkle with remaining cheese. (Make-ahead: Cover and refrigerate for up to 8 hours; let stand at room temperature for 30 minutes.) Bake in 350F (180C) oven until golden and bubbly, 35 to 40 minutes. Let stand for 15 minutes before serving.

Pork Tostada Salad

Servings: 1

2 green 1 lb (500 g) lean ground 1 tbsp (15 mL) each chili powder and wine 1/2 tsp (2 mL) each salt and ground pinch granulated 2 cloves garlic, 8 corn 2 cups (500 mL) shredded 1 large tomato, 1/2 cup (125 mL) 1/2 cup (125 mL) shredded cheddar 1/4 cup (50 mL) light sour cream

onions pork vinegar coriander sugar minced tostadas lettuce chopped salsa cheese

Thinly slice white and green parts of green onions; set aside separately. In large skillet, saut?ork over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off fat. Add chili powder, vinegar, salt, coriander, sugar, garlic and white parts of onions; fry over medium heat, stirring often, for 5 minutes. Place 1 tostada in each of 4 bowls. Top with about half each of the lettuce, tomato, pork mixture, salsa and cheese. Repeat layers. Top with sour cream; sprinkle with green parts of onions.

Chili
6-8 servings 1 pound ground beef 2 hot link sausages, 2 tablespoons 1 cup chopped 1 jalapeno, 2 cloves 2 teaspoons 1/2 teaspoon 1/2 teaspoon 1/2 teaspoon 1/2 teaspoon 1/2 teaspoon 1/4 teaspoon 1 bay 3 14.5-ounce cans 1 bottle of beer (I 1 teaspoon hot 1/2 teaspoon 1 15-ounce can pinto 1 15-ounce can kidney 1 15-ounce can tomato sauce For serving (optional): grated chopped minced jalapeno cut olive garlic, chili cayenne into red minced minced powder pepper paprika cumin ground coriander salt pepper leaf diced tomatoes used an Amber Ale) sauce (like Tapatio) Worcester sauce beans, drained and rinsed beans, drained and rinsed large oil onion dice

cheese red onions

In a large pan, brown ground beef over medium heat until cooked through. Drain off all fat and reserve. In a large frying pan, heat olive oil and saut onions until soft. Add jalapeno and garlic; cook for another 30 seconds. Stir in ground beef, sausage, all spices, canned tomatoes with juices, beer, hot sauce and Worcester sauce. Combine well and bring to a simmer. Simmer for 10 minutes. Then stir in beans and tomato sauce. Bring back to a simmer. Simmer for another 45 minutes to 1 hour, stirring occasionally. Check seasonings for salt, pepper and hot sauce, and remove bay leaf.

A Tortilla Taco Bowl

Ingredients

tortilla bowls* ground turkey or beef taco meat seasoned with Fiesta Taco Spice Seasoning* ropa vieja shredded beef* carnitas pork** salsa fiesta chicken** chili Beans* cilantro lime brown rice** lettuce, shredded cheese, grated (cheddar, jack or similar) sour cream guacamole** salsa (to make your own, try Fast & Easy Roasted Salsa*) other options: chopped onions, cilantro, chopped/sliced jalapenos, chopped tomatoes black olives, grilled corn,

Directions Bake tortilla bowls and prepare toppings of your choice. Put toppings in separate bowls, and arrange them in a logical order for filling tortilla bowls. Suggested order: start with rice in the bottom of tortilla bowl followed by meat, beans, & lettuce. Then add saucessalsa, sour cream, guacamole. Sprinkle on any other options (chopped onions, cilantro, olives, etc.) and top with cheese. If you want the cheese to melt, add it earlier between the heated meat and beans.

Bacon Wrapped Steak

Ingredients: 12 large garlic cloves, peeled 1/4 cup olive oil 3 Tablespoons unsalted butter, cut into small chunks Kosher salt 3 1/2 teaspoons chopped chives 1/2 teaspoon coarsely ground black pepper 1/2 teaspoon dried thyme leaves 4 (6- to 7-ounce) filet steaks, about 1 inch thick 4 very thin slices of lean bacon 6-inch wooden skewers or toothpicks, soaked in water 10 minutes and patted dry

Directions: 1. Preheat oven to 400 degrees F. Place peeled garlic and olive oil in 1-cup, ovenproof ramekin, souffl dish or custard cup. Cover dish tightly with aluminum foil and place in oven. 2. Roast on center rack until garlic is golden and very tender and soft when pierced with knife, about 30 minutes (start checking cloves after 20 minutes and then every 5 minutes until done). 3. With slotted spoon, remove garlic from bowl and reserve oil. Place garlic, 1 1/2 teaspoons of the reserved oil, butter and 1/8 teaspoon salt in food processor or blender and process, pulsing machine on and off for 30 seconds or less until garlic is coarsely chopped and blended with butter and oil. 4. Transfer garlic butter to small bowl and stir in 2 teaspoons of the chives. (Garlic butter can be prepared 1 day ahead. Cover with plastic wrap and refrigerate. Bring to room temperature 30 minutes before ready to use.) 5. When ready to cook steaks, oil a grill rack and prepare grill. In small bowl, stir together 1 teaspoon kosher salt, coarsely ground black pepper and thyme. Rub both sides of each filet with some of this seasoning. 6. Wrap each steak around its sides with 1 slice of bacon. Skewer bacon in place with wooden skewer or with 2 to 3 toothpicks. 7. Grill steaks until lightly charred on the outside and until bacon is cooked, about 5 minutes per side for medium-rare. When done, remove steaks from fire and place on warm serving plate. Remove toothpicks. 8. Top each steak with 1 generous pat of roasted garlic butter and sprinkle with some of remaining chives. Butter will start to melt and season the steaks. Serve immediately.

Pulled Pork
Ingredients: 3 pounds boneless pork shoulder roast 4 quarts water 2 tablespoons butter 1 cup finely chopped red bell pepper 1 cup finely chopped onion 1 cup finely chopped green bell pepper 2-1/2 cups barbecue sauce Directions: 1. Bring water to boil in a large stockpot over high heat, add pork, return to a boil; reduce heat, cover and simmer 2 1/2 hours or until tender. 2. Remove from water and cool slightly. Using a fork, pull meat away from bones and shred. 3. Melt butter in a large skillet over medium heat. Cook onion and peppers until tender, stirring frequently. Add barbecue sauce and simmer 10 minutes. 4. Add pork to barbecue mixture, cook 5 minutes to heat thoroughly, stirring occasionally. Serve on hamburger buns

Pasta Shell Tacos

Ingredients:

18 jumbo pasta shells 1 pound ground beef 1 package cream cheese with chives (3 oz), softened 1 teaspoon chili powder 1 Tablespoon melted butter 1 cup taco sauce 1 cup shredded Cheddar 1 cup shredded Monterey Jack 1 cups crushed tortilla chips 1 cup sour cream Directions: 1. Preheat oven 350 degrees F. 2. Cook pasta shells, rinse and drain. 3. Brown ground beef in skillet , drain fat. 4. Reduce heat to medium-low, add cream cheese and chili powder. Let simmer for 5 minutes. 5. Toss shells with melted butter, then fill with beef mixure. 6. Arrange filled shells in a 13x9 inch pan. Pour taco sauce over shells and cover with foil. 7. Bake in preheated oven for 15 minutes. 8. Uncover, top with cheeses and crushed chips then continue to bake for another 15 minutes. 9. Serve topped with sour cream.

Slow Cooker Taco Soup

Ingredients
1 pound ground beef 1 onion, chopped 1 (16 ounce) can chili beans, with liquid 1 (15 ounce) can kidney beans with liquid 1 (15 ounce) can whole kernel corn, with liquid 1 (8 ounce) can tomato sauce 2 cups water 2 (14.5 ounce) cans peeled and diced tomatoes 1 (4 ounce) can diced green chile peppers 1 (1.25 ounce) package taco seasoning mix

Directions
In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

Brown Sugar Meatloaf

Ingredients
1/2 cup packed brown sugar 1/2 cup ketchup 1 1/2 pounds lean ground beef 3/4 cup milk 2 eggs 1 1/2 teaspoons salt 1/4 teaspoon ground black pepper 1 small onion, chopped 1/4 teaspoon ground ginger 3/4 cup finely crushed saltine cracker crumbs

Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup. Bake in preheated oven for 1 hour or until juices are clear.

Tailgate Chilli
Ingredients
2 pounds ground beef chuck 1 pound bulk Italian sausage 3 (15 ounce) cans chili beans, drained 1 (15 ounce) can chili beans in spicy sauce 2 (28 ounce) cans diced tomatoes with juice

1 (6 ounce) can tomato paste 1 large yellow onion, chopped 3 stalks celery, chopped 1 green bell pepper, seeded and chopped 1 red bell pepper, seeded and chopped 2 green chile peppers, seeded and chopped 1 tablespoon bacon bits 4 cubes beef bouillon 1/2 cup beer 1/4 cup chili powder 1 tablespoon Worcestershire sauce 1 tablespoon minced garlic 1 tablespoon dried oregano 2 teaspoons ground cumin 2 teaspoons hot pepper sauce (e.g. Tabasco) 1 teaspoon dried basil 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon cayenne pepper 1 teaspoon paprika 1 teaspoon white sugar 1 (10.5 ounce) bag corn chips such as Fritos 1 (8 ounce) package shredded Cheddar cheese

Directions
Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Baked Ham with Peppery Bourbon-brown Sugar glaze

Ingredients 8-1/2 lbs (4.25 kgs) ham 1/2 cup (125 mL) firmly packed light brown sugar 2 tbsp (30 mL) bourbon or beef stock 1-1/4 tsp (6 mL) black pepper Directions Preheat the oven to 325F (160C). Remove skin, if any, from ham and trim fat to thickness of 1/4 inch. Place ham, cut side down, on a rack in a shallow roasting pan. Insert a meat thermometer in centre of ham, making sure it does not touch bone (or test later with an instant-read thermometer). Bake ham, uncovered, until thermometer registers 130F to 135F -- about 2 to 2-3/4 hours. If ham browns too fast, cover loosely with foil. Meanwhile, combine sugar, bourbon, and pepper in a small bowl. Remove ham from the oven and increase oven temperature to 375F (160C). Using a sharp paring knife, score fat on surface of ham in a diamond pattern. Brush sugar mixture over ham. Return ham to oven and bake, uncovered, until thermometer registers 140F -- 15 to 20 minutes. Let stand at least 15 minutes before carving.