Directions:
1.    Brown ground beef and steak tips (stew meat). Drain well and place in crock pot.
2.    Add all ingredients except sour cream.
3.    Allow to cook on low for 3-4 hours or on high for 2 hours.
4.    Before serving add entire 16 oz tub of sour cream to crock pot.
5.    Serve hot and top with cheddar cheese.

Directions

1. Combine flour, 1 teaspoon salt and 1 teaspoon chili powder.
2. Dredge beef cubes in seasoned flour and brown in shortening.
3. Pour off drippings and add 1 cup water then cover tightly and cook slowly for 2-1/2 hours.
4. After beef has cooked 2 hours prepare rice ring.
5. Cook onion and green pepper in butter.
6. Add 1/2 teaspoon chili powder, 1/4-teaspoon salt, 1 cup water and tomato juice.
7. Bring to a boil then add rice and cover tightly.
8. Remove pan from heat and let stand 7 minutes.
9. Cook peas according to package directions then drain and add to cooked rice mixing lightly.
10. Pack peas and rice mixture in a greased ring mold then let stand 2 minutes or so.
11. Unmold ring onto a heated platter and fill with chili beef cubes.
12. Thicken cooking liquid with flour for gravy.

Directions

1. Heat oven to 350 degrees
2. In a non-stick skillet, cook ground beef & onion over med-high heat, stirring to break up meat, until beef is thoroughly cooked – drain
3. Add corn & cook & stir for about 3 mins
4. Remove from heat & add sour cream, chiles & 1 1/2 cups of the cheese
5. Mix well
6. In a 9 x 13 glass baking dish, spread about 3/4 cup of the enchilada sauce over the bottom
7. Spread about 2 tsp sauce on each tortilla & then top with approx. 2/3 cup of beef mixture
8. Roll up tortillas & place them seam side down over sauce in baking dish
9. Spoon remaining sauce over each enchilada
10. Cover with remaining cheese
11. Cut a sheet of foil & spray with cooking spray
12. Place on baking dish, sprayed side down & seal tightly
13. Bake 45 – 50 mins until heated thoroughly
14. Serve garnished with chopped tomato & lettuce & additional sour cream.
15. .
16. NOTE:- This is a fairly mild recipe so if you want something a little more spicy just add your choice of seasoning to heat it up to your taste

Directions

1. For chili:
2. Place chiles in medium bowl. Pour enough boiling water over to cover. Soak until chiles soften, at least 30 minutes and up to 4 hours.
3. Preheat oven to 350°F. Sauté bacon in heavy large oven-proof pot over medium-high heat until beginning to brown. Add onions. Reduce heat to medium; cover and cook until tender, about 5 minutes. Sprinkle beef all over with coarse salt and pepper. Add to pot; stir to coat. Set aside.
4. Drain chiles, reserving soaking liquid. Place chiles in blender. Add 1 cup soaking liquid, garlic, chili powder, cumin seeds, oregano, coriander, and 1 1/2 teaspoons coarse salt; blend to puree, adding more soaking liquid by 1/4 cupfuls if very thick. Pour puree over brisket in pot. Add tomatoes with juices, beer, green chiles, and cilantro stems. Stir to coat evenly.
5. Bring chili to simmer. Cover and place in oven. Cook 2 hours. Uncover and cook until beef is almost tender, about 1 hour. Add squash; stir to coat. Roast uncovered until beef and squash are tender, adding more soaking liquid if needed to keep meat covered, about 45 minutes longer. Season chili to taste with salt and pepper. Tilt pot and spoon off any fat from surface of sauce. DO AHEAD: Can be made 2 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled.
6. Garnishes:
7. Set out garnishes in separate dishes. Rewarm chili over low heat. Ladle chili into bowls and serve.

Directions

1. Trim fat from roast; cut meat into large chunks
2. Place in a 5-quart slow cooker
3. Top with chilies, onion, jalapenos, garlic, chili powder, cumin, and seasoning blend.
4. Pour broth over all
5. cover and cook on low for 8 to 9 hours.
6. Remove beef; cool slighty. Shred with two forks.
7. cool cooking liquid; skim fat.
8. In a blender cover and process cooking liquid in small batches until smooth.
9. Return liquid and beef to slow cooker; heat through.
10. Place 1/3 cup beef mixture on tortilla. Top with cheese, tomato, lettuce if desired.
11. Fold in ends and sides