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Wendy’s Chili
Ingredients:
2 pounds fresh ground beef
1 quart tomato juice 1 (29-ounce)
can tomato purée 1 (15-ounce)
can red kidney beans, drained 1 (15-ounce)
can pinto beans, drained 1
medium-large onion, chopped (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper
Instructions:
In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes.

Stan’s Homemade Avocado Egg Salad

1 medium sized avocado cut into cubes
2 hard boiled eggs cubed
2 tablespoons sweet relish
½ medium sized onion finely chopped
2 tablespoons miracle whip
3 sprinkles sea salt
1-2 tablespoons lime
Mix
Enjoy

Just threw it together thinking of a way to use up an avocado.

Hillbilly CAST IRON Cooking
Creamed Chipped Beef
2 tablespoons butter
2 tablespoons all purpose flour
1 1/2 cups milk or half and half (half cream/half milk)
1/2 teaspoon ground pepper
1 (4.5-ounce jar or package of dried beef, sliced or chopped
In a large skillet melt butter over medium heat. When it starts to sizzle add flour and whisk
for a full minute. Continue to whisk as you pour in the milk and pepper. I do not add salt to
mine as the beef tends to be plenty salty but you can add to taste if desired. Continue to stir
until sauce has thickened. Remove from heat and stir in sliced dried beef. Serve immediately over
toast, white bread, biscuits, waffles, or English muffin

One-Pot Garlic Spaghetti

This one-pot garlic spaghetti will easily become one of your favorites. It’s ready in only a few minutes and cooking it uses only one pot. The end result is quite creamy and packed with flavor, and it goes well with any chicken dish.

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Ingredients

2 teaspoon olive oil
4 cloves garlic, minced
2 tablespoons butter
1/4 teaspoon salt
1/2 teaspoon pepper
3 cups chicken broth, plus a little extra
1/2 pound spaghetti
1 cup grated Parmesan cheese
3/4 cup heavy cream
1 1/2 tablespoons dried parsley

Instructions

In a medium pan, heat olive oil over medium heat.  
Add the garlic and stir for 1-2 minutes.  
Add butter and melt, stirring constantly.  
Add salt, pepper, and 3 cups chicken broth.  
Bring to a boil.  
Add the pasta and cook according to box directions.  
Add a little more chicken broth if the noodles start to stick to the bottom and burn.  
Add the cheese, cream, and parsley when the pasta is cooked to your desired tenderness and mix thoroughly.  
Serve immediately.