Crock Pot Chili

1 can (16oz) tomato soup
1 can (16oz) hot chili beans
1 can (16oz) chili ready diced tomatoes (should have jalapenos)
*1-2 can(s) (16oz) bean of your choice (i.e. black, pinto, great northern, navy.  I prefer the Private Selection tri-bean blend sold at Kroger).
1/2 cup beverage of your choice (coke, beer, whiskey)

*1-2 lb(s) ground turkey
1 lb hot italian sausage or chorizo
salt
pepper
crushed red pepper

1 green pepper
1 jalapeno
1 hot pepper of your choice (to kick it up, habanero.  for a milder chili, serrano, poblano, or another jalapeno)
1 onion
3 cloves of garlic

(Optional Spices)
I usually add cayenne, crushed red pepper, pepper, and plenty of chili powder to the crock pot once everything is in.

*Depending on the size of your crock pot and the number of people you are serving,  you may want 1 or 2 cans of a bean of your choice and 1 or 2 lbs of ground turkey.*

Cook the turkey and sausage/chorizo together in a pan with three cloves of garlic, diced.  Add a little salt, pepper, and crushed red pepper.  Meat should be fully cooked.  Drain the grease off then dump the meat and garlic into the crock pot.

Dice the green pepper, jalapeno, onion, and hot pepper of your choice.  Add to crock pot.

Add the can of tomato soup, chili beans, diced tomatoes, bean of your choice, and beverage of your choice.  Add spices if desired. Stir the contents well, put the top on, and turn on the crock pot.

Cook on low 6-8 hrs or high for 3-4 hours.  The longer the better, but as everything is already cooked, you can serve it once it is hot.

Easy Chicken Rub

If you have no time to marinade, here is a quick rub to apply to chicken before you grill or cook in a pan:

1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon crushed red pepper
1 tablespoon pepper
1 tablespoon salt
1 tablespoon cumin
1 teaspoon cayenne pepper
Olive oil

Mix in a bowl.  Drizzle chicken in olive oil, then coat chicken in rub.  You may need more or less rub, depending on the amount of chicken you are cooking. If so, increase or reduce the amount of each spice proportionally.

Easy Fajita marinade

1 part olive oil
1 part white vinegar
1 part lime juice
2 whole jalapenos, diced
1/2 bunch of cilantro, chopped
1/2 bunch of parsley, chopped

Mix in bowl.  Add meat (steak or chicken) to bag.  Pour marinade into bag.  Refrigerate at least 6 hours, making sure the marinade covers the meat.

You may need more or less marinade depending on the amount of meat.  If so, increase or reduce the amount of each ingredient proportionally.

For extra spice,

a tablespoon of cayenne
a tablespoon of crushed red pepper