Crock Pot Taco Soup

(posted by Gyspy51 at Cooking With the Seasons)

1 pound ground beef
2 cloves garlic minced
1 onion, chopped
2 (15 ounce) can kidney beans drained
1 can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chile peppers
1 (1.25 ounce) package taco seasoning mix

Cook the ground beef, onion and garlic until beef is browned, drain out greese.
Place the ground beef, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker.
Mix to blend, and cook on Low setting for 8 hours.

Top with shredded cheddar cheese and a spoon of sour cream on top.

Hot Wieners Rhode Island Style

(Posted by Kim Cooking With the Seasons)
(Recipe courtesy Guy Fieri)

4 tablespoons margarine
2 yellow onions, minced, divided
2 tablespoons chili powder
2 tablespoons paprika
1/2 teaspoon allspice
1/2 teaspoon curry
1 teaspoon dry mustard
1 teaspoon ground cinnamon
1 pound ground beef, 80/20
1/4 cup water
20 hot dogs
1 teaspoon salt
20 hot dog buns
Yellow mustard
2 tablespoons celery salt

In a medium saute pan over medium heat add, margarine and 1 minced onion. Saute till translucent, but do not brown. Next add chili powder, paprika, allspice, curry, dry mustard and cinnamon. Then add beef, stir thoroughly and cook for 5 minutes, add water and simmer over medium to low heat for 30 minutes.
In a medium sauce pot boil hot dogs with salt and steam buns.

When meat is done simmering, add meat mixture to the hot dog in the bun, top evenly with minced onion, yellow mustard, and a sprinkle celery salt.

Note: I didn't have allspice so left it out but still was good. This makes more than enough for 4 people so I think next time I'll cut the recipe in half, ended up with lots of meat left over.