Cheap Slow-Cooker Chili

1 T oil
3 lb Chuck roast, trimmed & cubed
1/2 t pepper
pinch salt
2 onions, chopped
1 sweet pepper, chopped
5 cloves garlic, chopped or pressed
2 cans black beans, drained
1 can beef broth
1 T chili powder
1 t cumin
1 t oregano
1 can diced tomatoes
8 oz tomato sauce
1 c cheddar, shredded
1/2 c green onion, chopped

1. Sprinkle beef with salt & pepper
2. Heat oil in heavy dutch oven & brown beef
3. Put beef in slow cooker
4. Add onion & pepper to dutch oven & cook until onion is translucent
5. Transfer peppers & onion to slow cooker and top with garlic & beans
6. Add beef broth to dutch oven & stir, scraping up fond
7. Add chili powder, cumin, oregano, tomatoes, & tomato sauce to dutch oven, stirring until incorporated
8. Pour dutch oven sauce into slow cooker & stir
9. Cook on low 7 hours
10. Serve topped with cheese & green onion

Indian Trail Cranberry Sauce

This recipe makes about two 10 ounce containers of the sauce. The whole thing is just so easy that I have a hard time believing I ever paid for this stuff! I usually peel the orange & add the peel then I remove the pith & add the sections, but if I'm using clementines, I just quarter them & toss them in. I've heard that you don't have to peel oranges, but I think it would be bitter so I've never tried it. If you do it that way, let me know how it turns out!

1 bag cranberries
1 c sugar
1 orange or 3 clementines

1. Add cranberries & sugar to Ninja Master Prep, blender, or food processor
2. Peel orange, being careful to avoid the pith, and add peel to cranberry mixture
3. Remove pith from orange & discard
4. Quarter orange & add to cranberry mixture
5. Blend to desired texture
6. Pack into 10 ounce packages & freeze

Indian Trail Cranberry Sauce Recipe (from the package label)

2 pkgs (3 oz.) Cherry Flavor Gelatin
2-1/2 cups boiling water
1 cup crushed pineapple (juice and all)
1 pkg. (10 oz.) Frozen Indian Trail Cranberry
Orange Sauce Thawed

1. Dissolve gelatin in boiling water.
2. Stir in Cranberry Orange Sauce & pineapple.
3. Pour into mold.
4. Refrigerate until set