Easy Beef Stir Fry

Ingredients:
1 lb. lean ground beef
1/2 onion, chopped
medium head of broccoli, chopped
1 red pepper, deseeded and sliced
3-4 carrots, peeled sliced and quick cooked
peanuts (optional)
water chestnuts (optional)
1/4 c teriyaki sauce
3 pkg. beef-flavor Top Ramen noodles
dash of sesame oil (optional)

Directions:
1. Brown meat, then drain fat.
2. Add teriyaki sauce, broccoli, carrots, peppers, and onions; stir and simmer until vegetables are tender.  Stir in peanuts and water chestnuts.  Finish with a dash of sesame oil.
3. Cook noodles according to the directions, using only 1 soup mix seasoning.  Drain water when noodles are cooked.
4. Serve vegetable mixture over noodles.

Source: Calvin Cookbook (adapted)

Boilermaker Tailgate Chili

Ingredients:

2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans
1 (15 ounce) can kidney beans
1 (15 ounce) can white beans
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
4 cubes beef bouillon
1/2 cup beer (lager, amber or brown)
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon white sugar
pinch cayenne pepper

Directions:

1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. (use high setting on the crock pot)
3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

Source: allrecipes.com