GE 106851 Chili, Tex-Mex Beef Barbecue, Makes 8 or 16 servings Cover and cook Low - 10 hours or

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Main Dish/Entrees (Using traditional crock)

Chili

11⁄2 pounds hot Italian sausage, removed from casings 11⁄2 pounds lean ground beef

1medium onion, chopped

2(3⁄4-ounce) envelopes chili seasoning mix

2(16-ounce) cans kidney beans, drained

2(14-ounce) cans diced tomatoes

2(6-ounce) cans tomato paste

2(15-ounce) cans chicken broth

Crumble sausage and ground beef into large skillet. Add onion. Over medium high heat, partially cook sausage, ground beef and onion. Place cooked meat mixture in crock. Add remaining ingredients.

Makes about 3 or 5 quarts.

Cover and cook: Low – 8 hours or

High – 4 hours

Tex-Mex Beef Barbecue

6 pounds brisket of beef

2(18-ounce) bottles hickory-smoked barbecue sauce

2(1.25-ounce) envelopes chili seasoning

2teaspoons chopped garlic

2teaspoons lemon juice

2tablespoons Worcestershire sauce

1cup chopped onion

Combine all ingredients, except meat, in the crock. Stir well. Add meat and stir well to coat.

Remove the meat and shred. Return the meat to the crock. Stir well. Serve on soft rolls.

Makes 8 or 16 servings.

Cover and cook: Low – 10 hours or

High – 5 hours

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