Crock Pot Chili Con Carne

4 lb beef, ground
1 t oregano
3 T shortening
1 t cumin, ground
2 c onion, chopped
1/2 t Cayenne pepper
2 garlic cloves, crushed
1/2 c beef stock
4 T chili powder
1 cn tomatoes (28 oz)
3 beef bouillon cubes, crushed
1 cn tomato paste (8 oz)
1 1/2 t paprika
4 cn red kidney beans (1 lb cans)

Heat shortening in skillet and brown beef, discard fat. Combine all ingredients in removable liner, stirring well. Place liner in base. Cover and cook on low 8-10 hours; high 4-5 hours or auto 6-7 hours

Yield: 10 Servings

Cuban Black Bean Chili

10 oz dry black beans
1 md green pepper, chopped
1 md onion, chopped
1 c tomato, chopped
3/4 t cumin
1 t salt, black pepper
2 t Serrano peppers, chopped
2 T cilantro, dried, chopped
2 T malt vinegar
1 T Tabasco sauce

Cook beans until soft, about 2 hours. Drain off water. Coat bottom of large saucepan lightly with oil and saute onion and pepper until soft. Add tomatoes, spices and beans, then cover with water. Stir in cilantro, vinegar and hot sauce. Simmer for 1 1/2 hours.

Serve over rice with sour cream and chopped green onion.