2 medium onions, sliced save
2-pound beef boneless arm roast, trimmed of fat
1 can (16 ounces) baked beans
1/4 cup barbecue sauce
1 teaspoon finely chopped jalapeno chili save
12 onion kaiser rolls, split
1 1/2 cups prepared coleslaw
Place onions in 3- to 4-quart slow cooker. Add beef. Top with baked beans and barbecue sauce.
Cover and cook on low heat setting 8 to 10 hours.
Remove beef from cooker; place on cutting board. Shred beef, using 2 forks. Return beef to cooker and mix well. Stir in chili. To serve, place 1/2 cup beef mixture in each roll and top with 2 tablespoons coleslaw.
2 cups regular grits
6 cups water
1/2 teaspoon paprika (optional)
1/2 to 1 teaspoon salt
4 to 6 ounces chopped mild green chile (New Mexican if you have it)
1 or more jalapeno chiles, seeded and finely chopped
Combine all ingredients in the Crock Pot and cook on low for 6 to 9 hours or on high 2 to 3 hours, stirring occasionally. If cooking on high, add 1/4 to 1/2 cup more water if too thick.
2 tbs. butter or margarine
1 cup onion, chopped
2 tbs. buttermilk biscuit mix
1 1/2 cups water
1 6 oz. can tomato paste
1 tsp. salt
1/4 tsp. sugar
1 bay leaf
1/8 cup jalapeno pepper
1/2 cup celery, chopped
1/2 pound frozen shrimp, thawed, shelled and cleaned
In a skillet, melt the butter, add the onion and cook slightly. Add the biscuit mix and stir until well blended. Combine remaining ingredients except shrimp and add to stoneware along with onion mixture. Cook on Low for 7 to 9 hours.
3 15-oz cans great northern, pinto, or cannellini beans, drained
2 1/2 c. chopped, cooked chicken
1 c. chopped onion
1 1/2 c. chopped red, green, and/or yellow pepper
2 jalapeno chili peppers, stemmed and chopped
2 cloves garlic, minced
2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. dried oregano, crushed
3 1/2 c. chicken broth
Shredded Monterrey Jack cheese (optional)
Broken tortilla chips (optional)
In a Crock Pot combine the drained beans, chicken, onion, sweet pepper, jalapeno peppers, garlic, cumin, salt, and oregano. Stir in chicken broth. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Ladle soup into bowls. Top each serving with some cheese and tortilla chips, if desired. Makes 8 servings.