Chili

1 1/2 pounds ground beef

1 green bell pepper chopped

1 medium white onion chopped

2 cloves garlic minced

28 ounce can or 8-10 fresh tomatoes

3 tablespoons chili powder

1 tablespoon Worcestershire sauce

1 tablespoon cumin

1 tablespoon oregano

1 tablespoon kosher salt

1 tablespoon tomato paste

1 bottle beer any brand

15 ounce can red kidney beans drained and rinsed

15 ounce can white kidney cannellini beans, drained and rinsed

freshly ground pepper to taste

    In large skillet over medium high heat, brown ground beef with chopped onion and bell pepper until meat is slightly browned and crumbly, about 10 minutes. Add minced garlic, stir, and cook for a couple more minutes. Add mixture to large slow cooker.

    Fill a sauce pan with about 4 inches of water and bring to a boil. Score tomatoes on top and bottom with sharp knife and toss them in the boiling water for about a minute or two until the skins start to peel away. Use hands to remove peels and seeds from tomatoes, then crush and add to slow cooker.

    Stir in remaining ingredients. Set slow cooker to low and cook for 4-8 hours.

Three Bean Salad

1 (8-ounce) can lima beans

1 (8-ounce) can cut green beans

1 (8-ounce) can red kidney beans

1 medium sweet onion, sliced and separated into rings

1/2 cup chopped green pepper

2/3 cup vinegar

1/2 cup salad oil

1/4 cup sugar

1 teaspoon celery seed

Drain canned beans. In large bowl combine lima beans, green beans, red kidney beans, onion rings and green pepper. Whisk together vinegar, vegetable oil, sugar, and celery seed. Pour vinegar mixture over vegetables and toss lightly. Cover and refrigerate for eight hours or overnight, stirring occasionally. Drain before serving.

Fresh Salsa

4 medium tomatoes, cored, seeds removed, chopped

2 medium cloves garlic, finely minced

2 to 3 tablespoons finely chopped sweet onion or yellow onion

1 to 2 tablespoons minced jalapeno or serrano pepper

2 heaping tablespoons finely chopped cilantro

2 tablespoons fresh lime juice

salt and pepper, to taste

In a bowl, combine all ingredients and stir to blend. Cover and refrigerate until serving time.

Corn Salsa

2 cups frozen corn kernels, thawed

1/3 cup chopped purple onion

1/4 cup chopped red bell pepper

3 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice

1 to 2 tablespoons finely chopped jalapeno pepper

1/2 teaspoon salt

Combine all ingredients in a small bowl. Cover and refrigerate for 2 to 4 hours. Remove from refrigerator about 30 minutes before serving. Serve corn salsa with grilled meat or poultry.