Dan & Kristan’s BYU Homecoming Chicken Chili

Place In a crock pot and stir to combine:
2 C. chopped onion
4 cloves garlic, minced
4 tsp. ground cumin
2 tsp. dried oregano, crushed
1/2 tsp. ground red pepper
3 15 oz. cans of white beans
3 15 oz. cans of black beans
4 4 oz. cans diced green chili
8 C. chicken broth
6 C. chopped cooked chicken
Cover and cook on low for 7-8 hours or on high for 3 1/2 to 4 hours.
Stir in until melted:
4 C shredded Monterey Jack cheese
Spoon into serving bowls and top with:
Dairy sour cream
Grated cheddar cheese
Chopped fresh cilantro
Squeeze of lime

Kathy Callister’s Bean Salad

Drain and rinse in cold water:
1 can wax beans
1 can green beans
1 can French beans
1 can red kidney beans
1 can garbanzo beans
Add:
½ C. chopped green pepper
Dressing:
2 ¼ C. sugar
1 C. oil
1 ½ C. vinegar
3 t. salt
3 t. pepper
Pour dressing over beans and refrigerate 24 hours.
Stir into mixture four hours before serving:
1 red onion, thinly sliced

Spanish Rice

Heat:
¼ C. oil
Add & brown:
2 C. long grain rice
1 medium onion, chopped
Add when browned & stir well:
3 C. cold tap water
¼ t. garlic
1 C. tomato sauce
1 t. chili powder
½ t. salt
1/8 t. pepper
Bring to a boil, cover and simmer for 20 minutes. Remove from heat and let sit.