Better than your chili, just saying...

Recipe Name: Better than your chili, just saying...

Submitted by: Peter

Ingredients: 
1 lb ground beef
2 onions, diced
1 green/red pepper, diced
1 (14 ounce) can diced Mexican-style tomatoes.
2 (8 ounce) cans tomato sauce
10-15 small green olives with pimentos, cut-up.
2 tablespoons cumin
2 tablespoons chili powder
1 teaspoon salt
1⁄2 teaspoon cayenne pepper
1⁄2 teaspoon paprika (smoked if you can find it)
1 (14 ounce) can kidney beans, drained and rinsed
1 bottle of beer (I like a to use an Ale beer)
Sour Cream and Cheese (optional)

Directions:
In a medium Dutch oven over medium-high heat add the olive oil.
Add the ground meat and cook, breaking up into pieces, until browned.
Add the onions, bell pepper and jalapeno and cook until softened. Drain excess grease.
Add the diced tomatoes (I like to get the ones already with garlic and seasonings), tomato sauce, cumin, chili powder, salt, cayenne, paprika and beer. Mix to combine.
Add the kidney beans and green olives mix, bring to a simmer.
Cover and cook for 1-2 hours.
Serve with sour cream, shredded cheese.

Notes:
Disclaimer #1: Great recipe during cold months.  ☺
Disclaimer #2: Nothing you ever do will make it as good as mine…but you can try.   ☺
Disclaimer #3: If you don’t like it, you can’t cook and you didn’t follow directions.   ☺

Spicy Pimento Cheese

Recipe Name: Spicy Pimento Cheese

Story:
One of my best friend's (CeLee) mom (CeCille) has made this a couple times and to me is the perfect balance of cheese and spice and pimentos.  Can be used a a dip or on sandwiches.

Years you've been making it: Since 2018 (Phelps family recipe for longer)

Author / Creator: CeCille Phelps

Submitted by: Dustin

Ingredients:
A bag of shredded cheese the four cheese Mexican blend.
A small jar of pimentos drained
Diced jalapeños with juice(the ones in a jar) you can use fresh but I like to add a splash or two of the juice.
Mayo

Directions:
Mix all together and serve. I like it with Fritos scoops for more of a dip.

Notes:
So like all good recipes this one doesn’t really have exact measurements. Use your judgement.

You can make it when ever. It keeps in the fridge for a few days. I would at least allow it to chill in frig for an hour so the flavors mix.

I go light on mayo because I like a more dry pimento cheese. And add jalapeños to however spicy you want.