14oz (1 can) Diced Tomatoes with Green Chilies

14oz (1 can) Kuner’s Hot Chili Beans

8oz (1 can) tomato sauce

1 lb. ground beef

Combine diced tomatoes, chili beans and tomato sauce in crock pot. Brown the ground beef and add to crock pot. Cook on high for 1.5+ hours or on low all day.

Stovetop: Combine ingredients, bring to boil, and simmer for 30 minutes.

Serves: Dan, Amy, Connor, Bud and Tiffany … and Tiffany and Tiffany 

This chili has won twice at the DTS Annual Chili Cook Offs.

Barbequed Brisket

8 lbs. Beef Brisket, trimmed
Onion Salt
Garlic Salt
Celery Salt
2 tsp Sugar
Worchertershire Sauce
Liquid Smoke
1 bottle Barbeque Sauce (Kraft’s Hickory Flavor)
3/4 cups Brown Sugar

On heavy foil, season brisket with onion salt, garlic salt, celery salt, 2 tsp. sugar, worchestershire sauce and liquid smoke on both sides. Wrap in foil and refridgerate over night. Bake at 250 for one hour for each pound of beef. Open foil and pour off grease.

Make a sauce of one bottle barbeque sauce and brown sugar. Mix well and pour over meat. Leave foil open and bake for one additional hour. Cool slightly before slicing. Serve with barbeque sauce.

Serves 5: Carolyn, Dan, Amy, Erin and Connor

Carolyn made this when we visited her in the summer of 2008. Connor asked for the recipe.

Mongolian Beef

1 pound sirloin steak – trimmed of fat, sliced thin
5 tablespoons soy sauce – divided
1 tablespoon corn starch
1½ tablespoons vegetable oil
2 packets Splenda®
½ teaspoon salt
2 dashes white pepper
4 cloves garlic – minced
2 teaspoon ground ginger
6-12 green onions – sliced lengthwise
Steamed rice

Combine meat, 2 tablespoons soy sauce, cornstarch, 1½ tablespoons oil, sugar, salt, and pepper. Refrigerate mixture for at least 1 hour. (Refrigeration Optional) In 375 degree wok, cook garlic and ginger in 1 tablespoon oil for 3 to 5 minutes. Add remaining ingredients, including meat mixture. Stir-fry for 5-10 minutes, or until meat is cooked through. Serve over steamed rice.

Serves 3: Dan, Amy and Connor


1 pound ground beef
1 tablespoon chopped onion
2 teaspoons salt
1 tablespoon sugar
1 teaspoon chili powder
1 teaspoon garlic salt
½ tablespoon sweet basil flakes
6 ounces tomato paste
8 ounces tomato sauce
3½ cups water
8 ounces lasagna noodles (~12 noodles)
1¼ – 1½ pounds mozzarella cheese

Heat oven to 325°. Brown ground beef, onion, salt, sugar, chili powder, garlic salt and sweet basil flakes. Add tomato paste, tomato sauce and water. Simmer ten minutes.
Spread 1½ cups sauce across bottom of 9 x 13 glass pan, top with four uncooked noodles. Spread almost ½ pound of cheese over noodles. (make 3 layer as above) Pour remaining sauce over the top.
Bake 80 to 90 minutes. You may need to cover with foil at about 25 min to keep the top from getting too crispy.

Serves 6: Amy, Dan, Erin, and Connor with left-overs.

This recipe was in the compliation cook book Amy received from her mother when she graduated from high school.