I use to be in a recipe group. Kind of like they have now for enrichment. This Crockpot chili is one that the sisters brought for a fall harvest theme. It was really good. You should try this with the famous corn bread.

Crock Pot Chili

1 ½ lb. ground hamburger

1 medium onion, chopped

3 large cans of nalley’s chili with beans

2 cans (14 ½ oz. ) Italian tomatoes

2 cans of kidney beans



Sauté onion and hamburger together. Drain. Combine all ingredients and hamburger in the crock-pot and mix well. Cook for about 7-8 hours on low. Serve with cornbread.

Heather’s Easy Corn Bread

2 boxes of jiffy corn bread mix

1 box yellow cake mix (moist)

½ cup canned or frozen corn, optional

1 small can green chilies, optional

(You can use a can of creamed corn as well – this is our family favorite - you may need to decrease the amount of water in the corn bread mix. I usually leave out the water and then add the creamed corn. Stir - and then if more water is needed then I add a little.)

Mix the corn bread mix according to the package directions. Add the yellow cake mix and blend well, but do not over mix. Add remaining ingredients if desired. Bake at 350 degrees for approximately 25-30.

The BEST Enchiladas

These are the best Beef enchiladas I have ever tasted. This recipe came from one of Lori Jones cookbooks. they are good and you won't be disappointed. this recipe uses canned goods and are a staple in our pantry. They could be used as part of your 3 month pantry food storage that the prophet has recommended that we have on hand. You could even use dehydrated onion and canned hamburger from the cannery - add some homemade tortillas and you would truly have a food storage recipe.

Beef Enchiladas

1 lb. ground hamburger

1 can green diced chilies

1 small onion, chopped

2 regular cans of cream of mushroom soup

1 can enchilada sauce

Shredded cheese


Cook hamburger and onion in a skillet. Combine soup and green chilies. Mix in with hamburger; spoon mixture into the tortillas. Add a handful of shredded cheese and roll. Continue until all tortillas are filled and place in a 9x13 pan seam side down. Cover with enchilada sauce and top with cheese. Top with tinfoil. Cook at 350 degrees for 40 minutes. Remove tinfoil after 30 minutes.